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COOKING TECHNIQUES
NOTE: OPTIONAL SIDE BURNER DOES NOT REQUIRE TO
BE PREHEATED. NEVER OPERATE SIDE BURNER WITH
SIDE BURNER LID CLOSED.
PREHEATING THE BARBEQUE
The cooking system and grids require heating prior to adding
food.
1. Light your barbeque as outlined in the ‘LIGHTING’ instruction
section.
2. Once lit, preheat your barbeque on the HIGH setting with the
lid down for 6 to 10 minutes.
3. Turn the burner control knobs to the appropriate heat setting
prior to adding your food. Preheating your barbeque is not
required when you are cooking food using indirect cooking
techniques.
LID POSITION
Although keeping the lid up or down when cooking on your
barbeque is a personal preference, you will find that you will have
fewer flare-ups, and your food will cook in less time (therefore
using less fuel) if the lid is down. Keep the lid down when
cooking food that requires a long cooking period over a low
flame, such as indirect cooking. To adjust your lid height, use an
Adjustable BBQ Lid Holder.
COOKING TEMPERATURES
HIGH
Setting: Use the HIGH setting to preheat the barbeque, sear
meat such as steak, and to burn off any cooking residue from the
grids after cooking your meal. HIGH is rarely used for extended
cooking.
MEDIUM
Setting: Most grilling or roasting of meat and
vegetables, as well as any baking, is best done at a medium heat.
LOW
Setting: A low temperature is used when cooking lean meat
or delicate items such as fish. All smoke cooking is done at low
heat.
For the best results, invest in a Meat Thermometer
BARBEQUE COOKING METHODS
Your barbeque is more than just a place to grill your burgers and
hotdogs - the possibilities are as endless as your imagination.
But, before you start experimenting, here are some frequently
used terms that will help:
Direct Cooking
is also known as grilling. This is the most popular
cooking method and involves cooking food directly over the
flame, such as searing a steak. Other good candidates for this
cooking method are thin cuts of meat, vegetables, kabobs and
fillets.
Indirect Cooking
means the food is cooked away from the direct
flame by placing it on the opposite side of the lit burner and
allowing the heat to tumble within the closed confines of the
closed barbeque, very similar to a convection oven. Much like
your oven, you can roast and even bake, provided your barbeque
lid is closed.
WARMING RACKS
A warming rack may be included with your barbeque and provides
you with additional cooking space away from direct heat. This is
useful when cooking delicate items such as fish, boneless chicken
breasts or vegetables. Warming racks are also a great place to keep
food warm that is already done so you can serve your entire meal at
the same time.
OMC offers single, double or our exclusive one-piece closed back
cantilever warming rack. These can be added or upgraded at any
point during the lifespan of your barbeque
.
Tip:
A light application of cooking oil prior to use will help to keep
food from sticking to the warming rack.
CONTROLLING FLARE-UPS
Some flare-up during grilling is desirable to create the smoke,
which gives barbequed food its unique flavour and appearance.
However, excessive flare-up can not only ruin your food, it may lead
to a dangerous condition as well. By excessively raising the
temperature within your barbeque, particularly if a build up of grease
in your barbeque ignites, these flare-ups may result in an
uncontrolled grease fire.
TO MINIMIZE FLARE-UPS:
• Trim excess fat from meats before cooking
• Cook fatty meats on a low setting, or by using the indirect method
as described above
• Ensure that your cooking system is free of excess grease from
previous usage
• Check that the grease drain hole is not blocked
• Cook with lid down to cut down on the flow of air
• Reduce the heat settings
CHECK OUT www.omc.com for great grilling tips, recipes
and helpful hints!