Instructions for the user
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11.COOKING HINTS
Some hints and recommendations for getting the best results from your barbecue are provided below.
However, remember that cooking times and heat levels have to be modified to suit the user's taste.
Direct cooking: when the meat or vegetables are cooked directly on the rack underneath which the
burner is lit.
Indirect cooking: when the meat or vegetables are cooked on the rack next to the lit burner.
During indirect cooking the lid must be left closed and only opened if the temperature exceeds 300°C.
Close it again after 5 minutes have passed.
Water should be poured into the dripping pan for more succulent cooking results and to simplify cleaning
of the barbecue after use.
11.1 Meat
Before any meat cooking procedures, the racks must be preheated with the burners lit at the maximum
setting for at least 5-10 minutes, depending on the thickness of the meat. Quick preheating (about 5
minutes) is recommended for thin pieces of meat (chops, slices of bacon, spare ribs, etc.). Lengthier
preheating (about 10 minutes) is recommended for thicker pieces of meat (large, fatty steaks, whole
chickens, etc.). In both cases, the lid must be kept closed during preheating.
11.1.1
Direct cooking
In general, when cooking meat over direct heat the burners must be set on the maximum setting, while
for fish and vegetables they must be set on medium / minimum power.
The cooking time varies depending on the thickness of the food and personal taste.
For best results when grilling, brown the outside at maximum heat then use the knobs to turn the burners
down to a medium / minimum setting to allow the meat to cook right through without burning on the
outside.
The appearance of flames, when cooking pork (i.e. fatty foods) in particular, is normal and is caused by
fat dripping onto the stones. Do not worry, but move the food being cooked to another part of the rack.
To allow this, it is best not to fill the whole rack with food for cooking.
11.1.2Indirect cooking
After preheating the racks with the burners at the maximum setting and the lid closed, place the meat on
a rack next to the lit burner. On the 90 cm barbecue, for example, the meat can be placed on the central
rack after the side burners have been ignited.
The advantage of indirect cooking is that the heat is less fierce. Start cooking with the burners on the
minimum setting then gradually increase over time.
Naturally, it takes considerably longer than direct cooking, but excellent results will be assured.
Indirect cooking is suitable for large cuts of meat or fish, such as: roasts, whole chickens, lamb or
especially thick and/or fatty foods which could result in high flaming if cooked directly due to the fat
dripping onto the refractory stones.
11.2 Vegetables
In the same way as for meat, when cooking vegetables it is best to preheat the burners at the maximum
setting with the lid closed. However, in this case the racks must always be preheated for 5-10 minutes.
11.2.1
Direct cooking
After preheating, turn the burners down to the minimum setting and arrange the vegetables on the rack.
Given the type of food, the knobs should be kept turned to the minimum setting.
