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Internal Meat Temperatures
Beef

Meat Probe temperature:

Rare 140ºF / 60ºC. Medium 150ºF / 66ºC. Well-done 170ºF / 77ºC

Lamb

Meat Probe temperatures:

Rare 140ºF / 60ºC. Medium 150ºF / 65ºC. Well-done 165ºF / 75ºC

Veal

Meat Probe temperatures:

Rare not advised. Medium 155ºF / 70ºC minimum safe temperature. Well-done 165ºF / 75ºC

Pork

Meat Probe temperatures:

Rare not advised. Medium 150ºF / 65ºC minimum safe temperature. Well-done 160ºF / 70ºC

Poultry

Meat Probe temperatures:

Rare not advised. Medium 170-175ºF / 75-80ºC minimum safe temperature.
Well Done not advised; poultry tends to dry out over 175ºF / 80ºC

To obtain correct temperature use an instant-read meat thermometer in

the thickest part of the flesh, careful not to touch any bone.

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Содержание ZGTGNGK

Страница 1: ...OPERATING INSTRUCTIONS Covering Models ZTGK ZGTGNGK ZGTGRK ZGTGRNGK ...

Страница 2: ... the barbeque yourself This includes internal adjustment of the regulator and gas valves Servicing can only be carried out by authorised technicians It is important that you install your barbeque exactly as described in these instructions In particular you should keep the barbeque clear of combustible material and you should check for leaks whenever a new connection is made Do not store chemicals ...

Страница 3: ...d liquids must be stored well away from the barbeque Aerosols must not be used near a lit barbeque Gas bottles MUST be transported stored and used vertically only Avoid dousing the barbeque with water For safety reasons it is advisable to keep a fire extinguisher and fire blanket close to hand Unsupervised children and infirm should not be allowed close to the barbeque during pre heat cooking burn...

Страница 4: ...mm above the cooking surfaces to any combustible surface Flammable materials of any description MUST be kept well away from the barbeque The barbeque must be positioned such that the gas bottle is kept away from direct sunlight The barbeque must be positioned to avoid walkways gangways and general pedestrian access The nature of a barbeque is such that many of the surfaces are hot to touch the pos...

Страница 5: ...ver and no more than two walls SEE EXAMPLE 2 3 Within a partial enclosure that includes an overhead cover and more than two walls the following shall both apply 1 At least 25 of the total wall area is completely open and 2 at least 30 of the remaining wall area is open and unrestricted SEE EXAMPLE 4 5 In the case of balconies at least 20 of the total of the side back and front wall areas shall be ...

Страница 6: ...ly with no bends folds or kinks No part of the flexible hose should come into contact with any part of the barbeque that will become hot during operation A regular inspection of the hose should be made to ensure that it is not cracking breaking cutting or deteriorating in any other way Any damage to the hose requires an immediate replacement from your local agent or gas expert Assembling your Barb...

Страница 7: ...can be easily fitted vertically for transport or storage Attach the match holder and chain provided to the cross brace on the left side of the BBQ Two shelves are provided and are easily fitted into the corresponding slots located on both sides of the barbeque Insert the shelf horizontally and push gently until fits into place Finally insert the grease tray Check regularly and replace when necessa...

Страница 8: ...r Barbeque If your barbeque is manufactured to operate from universal LPG Propane Butane mix it can be connected to LPG Propane without any alteration If you wish to connect that barbeque to natural gas it must be converted beforehand using the appropriate conversion kit available at your nearest Barbeques Galore store If your barbeque is manufactured to operate from Natural Gas and you wish to co...

Страница 9: ...supplied is the correct regulator for this item Ensure the gas cylinder remains upright at all times Should there be any concern in making the correct regulator connection please contact after sales support help line mentioned in this manual For Permanently Installed LPG Supply or Natural Gas Use Barbeques which are connected to twin 45 kg LPG cylinders or to Natural Gas must be installed by a lic...

Страница 10: ...gas pressure ignition and burner operation Conduct a leak test before use For cart models do not attempt to connect to the gas supply before the BBQ is secured properly into its cart If connecting to a Natural Gas supply ensure thar the model you have is labelled NATURAL GAS and therefore designed to run from Natural Gas If connecting to an LPG supply ensure that the model you have is labelled UNI...

Страница 11: ...water about the same concentration as washing up water along the gas line including The gas connection at the inlet of the barbeque hose connections and regulator connections The gas hose or copper piping including any joints valve connections or bends in the piping and the gas connection at the gas cylinder or the wall connection If bubbles appear there is a gas leak If the leak is at a connectio...

Страница 12: ...works by throwing a flame to the side of the burner to light it Push the knob in and turn anticlockwise to the HIGH position Hold the knob in until the burner ignites You may need to push and turn the knob several times before ignition Manual Ignition You can light your barbeque manually by using the match holder provided to hold a lighted match next to one of the burners then turning the burner c...

Страница 13: ... the burner It is not dangerous unless it is allowed to persist If this occurs simply turn the burner OFF wait a few seconds then relight Turning Off Shut Down When you ve finished cooking leave the burner controls on high for a maximum of 5 minutes to burn off excess grease from the burner and other surfaces To turn the barbeque off it is best to turn OFF at the supply valve first and allow all t...

Страница 14: ...er Cooking Hints Controlling Flare Up Flare ups are caused by juices and oils from the food igniting in sudden bursts of flame that come up over the grill A little bit of flare up as well as the resulting smoke is a good thing It s what gives barbequed food that unique outdoor flavour But if it happens too often or if the flame lasts more than a couple of seconds your food will char so you need to...

Страница 15: ...oking Other UsefulTips You don t need to be an expert to serve up a tasty good looking meal Try these ideas Although cooking on the optional hotplate seems easier cooking on the grill gives you a more authentic barbeque flavour Natural juices vapourise with the vapours penetrating back into the food As an alternative to simply grilling try marinating your meat fish poultry or vegetables first The ...

Страница 16: ... 200ºC Importantly once the barbeque is pre heated and the hood is closed heat is trapped around the food so the burners will only need to be on LOW and in many cases one of the burners OFF Heat from the lit burner s will circulate all through the hood cooking quite evenly Very fatty foods like sausages can be cooked completely above the OFF burners retaining juiciness and flavour without risk of ...

Страница 17: ...ded to the drip pan to help flavour the roast and make a baste or gravy Position the food on the grill over the OFF burner or for larger roasts use a large drip pan positioned centrally in the barbeque Importantly once the barbeque is pre heated and the hood is closed heat is trapped around the food so the burners that are on will mostly only need to be on LOW and in many cases one of the burners ...

Страница 18: ...e 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 both burners to HIGH for 2 or 3 minutes to burn off food residue After 3 minutes turn the barbeque OFF While the cooking surfaces are still hot take a long handled brush or scraper and remove remaining oil and food residue You should use an oven m...

Страница 19: ...F 70ºC minimum safe temperature Well done 165ºF 75ºC Pork Meat Probe temperatures Rare not advised Medium 150ºF 65ºC minimum safe temperature Well done 160ºF 70ºC Poultry Meat Probe temperatures Rare not advised Medium 170 175ºF 75 80ºC minimum safe temperature Well Done not advised poultry tends to dry out over 175ºF 80ºC To obtain correct temperature use an instant read meat thermometer in the t...

Страница 20: ...use Round Sirloin 2 5 cm Direct 5 6 min per side rare Rump Steak 3 5 cm Direct 5 7 min per side med rare Minute Steaks 0 5 cm Direct 1 5 2 min per side rare Ground Beef Patties 2 5 cm Direct 4 5 min per side rare Ground Beef Patties 2 5 cm Direct 5 6 min per side med rare Ground Beef Patties 2 5 cm Direct 6 7 min per side well done Thermometer Temperature Rare 60ºC Medium 66ºC Well done 77ºC Seafo...

Страница 21: ...light The Burners Occasionally the burner holes may get slightly clogged with grease and food particles Leaving the burners on HIGH for a maximum of 5 minutes with the hood open after you ve finished cooking will remove most of this Check the burners periodically for more persistent blockages In particular you should ensure that the aeration vents are free of insect nests and spider webs To clean ...

Страница 22: ...or a few months lightly spray all surfaces with canola oil This will help protect the surface from deterioration Servicing your Barbeque Apart from cleaning your barbeque is a fairly low maintenance item A couple of things are worth looking at though Remember to turn OFF cool the BBQ down and disconnect the gas before any maintenance is carried out If there are any signs of wear or cracking in the...

Страница 23: ...ve your burners for cleaning or adjustment To remove the burner remove the two screws holding them in place then pull the open end of the burner away from the gas jet at the front of the barbeque Reverse this procedure to reinstall the burners making sure the burner venturi fits properly over the gas injector As you can see it s easy to keep your barbeque in great shape so it can give you years of...

Страница 24: ...er on burner Burner is off the valve Re engage burner onto the valve Salt in food marinade No need to be concerned Flame blow out in high Turn front of BBQ to face wind Turn front of BBQ into the wind or gusting winds Low on gas Check cylinder contents and refill Flare up Grease build up Clean grill Excessive fat in meat Trim fat from meat before grilling High cooking temperature Lower temperature...

Страница 25: ...s halved Oil Salt and pepper 1 Place a Zeigler Brown hotplate into the BBQ smooth side up Preheat your BBQ using both burners on HIGH hood closed until the temperature reaches 200ºC Open the hood turn both burners down to LOW 2 Place the bacon on the hotplate and the sausages on the grill keep turning as required 3 After 6 minutes place the tomatoes and mushrooms on the grill for a further 4 minut...

Страница 26: ... and slice into rounds Place on hot steak just before serving Garlic Butter Sauce 1 Preheat BBQ both burners on HIGH hood closed until temperature reaches 250ºC 2 Oil both sides of the steaks with and sprinkle salt and pepper on one side 3 Place the steaks spiced side down onto the open grill for 3 to 4 minutes Cook with the hood open both burners on HIGH 4 Salt and pepper the other side of the st...

Страница 27: ...Q using both burners on HIGH and the hood closed to 200ºC 2 Using the Zeigler Brown Flexible Skewers organise the lamb and vegetables so that the pieces are scattered 3 Lightly brush with olive oil and season with salt and pepper to taste 4 Open the hood turn both burners down to LOW cook the kebabs turning as required for 15 minutes or until the lamb is cooked to your liking Ingredients Always re...

Страница 28: ...mixture generously inside the fish 4 Place the banana leaf or foil on the bottom of the Bar B Chef Fisharoo and lay the snapper on top Place the sliced lemon pieces and parsley on top of the fish and close the Bar B Chef Fisharoo 5 Place the Bar B Chef Fisharoo centrally in the BBQ making sure both bottom legs are extended so that the fish is not in direct contact with the grill The banana leaf or...

Страница 29: ...beef with the picked herbs 3 Peal and halve the onions halve the potatoes and cut the pumpkin into small pieces Pour the beef stock and the red wine into the Bar B Chef Enamel Drip Tray 4 Place the beef on your Bar B Chef Roast Holder position the onions potatoes and pumpkin around the beef and place into the hot BBQ at about 250ºC 5 Insert the Bar B Chef BBQ Remote Thermometer and set for beef me...

Страница 30: ...Business Park 350 374 Parramatta Road Homebush NSW 2140 Ph 02 9735 4111 More Information Need more information or assistance in any way You can call your Barbeques Galore store where barbeque experts will be happy to help you Just phone 1300 301 392 or visit our website at www barbequesgalore com au For Warranty information refer to the enclosed Warranty Card TECHNICAL SPECIFICATIONS Models ZGTGK ...

Страница 31: ...appliance Minimum clearance from combustible surfaces Side of BBQ 250mm Back of BBQ 250mm Vertical above BBQ 1500mm BARBEQUE DIMENSIONS NOTE The width increases by 196 5mm per shelf when the shelves are extended fully Air is admitted from a 120mm x 75mm hole underneath the firebox When the hood is closed air is also expelled out from the gap at the back of the barbeque between the hood and the fir...

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