Ziegler & Brown ZGIGK, Руководство по эксплуатации

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For smokey roasting, lower temperatures and longer cooking times will result in more
intense smoke flavour and more tender meats. Aim for around 175ºC. A tray of water
positioned on the grill will help keep the temperature stable and lower.
Always use a probe thermometer to ensure that the meat has cooked all the way through
to the right temperature. Don’t ever let the temperature exceed 300ºC on the hood
thermometer or the barbeque may overheat. A separate probe thermometer is available as
an accessory from all Barbeques Galore stores. This takes the guesswork out of knowing
when your food is cooked.
Always remember to switch the barbeque OFF once you are finished cooking.
Barbeque Tip
Great chefs will tell you that cooked meats need to “rest” away from the heat of the
barbeque before slicing for several minutes to allow the moisture pushed to the surface to
redistribute. If you don’t rest the meat, moisture that has pooled near the surface will run
out and the rest of the meat will be quite dry. Covering the meat in aluminium foil while its
resting helps keep it from cooling too fast.
Use the few minutes while resting the meat to open the barbeque hood, turn the burner to
HIGH for 3 to 5 minutes to burn off food residue. After 5 minutes, turn the barbeque OFF .
While the cooking surfaces are still hot, take a long moistened handled brush or scraper
and remove remaining oil and food residue. You should use an oven mitt to avoid burns. 5
minutes now will save 30 minutes next barbeque.
Always remember to switch the barbeque OFF once you are finished cooking.