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23
GETTING THE MOST FROM YOUR BARBECUE
GETTING THE MOST FROM YOUR BARBECUE
You may find it useful to purchase a meat thermometer to
help take the guess work out of cooking�
Meats such as beef, lamb, veal and pork should be about
70ºC / 160ºF when medium� Chicken and Turkey should be
85-90ºC / 185-195ºF�
Meats such as beef, lamb, veal and pork should be about
70˚C/160˚F when medium� Chicken and turkey should be
85–90˚C/185–195˚F�
Do not use more than 2 burners on high at any one time�
As a guide, for a 4 burner barbecue in moderate weather:
Two burners on low produces 150°C / 300°F
Two burners on medium produces 195°C / 385°F
Two burners on high produces 240°C / 460°F
During cold or windy conditions, more heat is required�
Finally, resist the temptation to keep opening the hood while
cooking� This will help to maintain a constant temperature,
and minimise cooking time�
WARM
120
180 310
370
250
o
C
480
o
F
360
260
O
V
E
R
H
E
A
T
I
N
G
Preheating Your Barbecue
Like an oven, preheating your barbecue before cooking
produces better results� Because your hood retains heat
so efficiently, preheating your barbecue is quicker with the
hood down�
Turn the outside two burners to high� Close the hood, and
allow to preheat for about 8 minutes, Then reduce the burner
settings to achieve and maintain the required temperature,
by following these guidelines�
Maintaining The Right Cooking Temperature
Do not exceed the temperature warning on the temperature
gauge. Operating the barbecue above this temperature may
cause damage to the appliance. Your hood is designed to
keep the heat in, so requires constant monitoring.
These two charts tell you how hot and how long to cook
various types of meat, and the approximate burner settings
to help you achieve these results�
MODEL BURNERS
Two burner Both burners slightly below medium
Three
burner
Middle burner off
Two outside burners to medium
Four
burner
Two inside burners off
Two outside burners to medium
Five burner Three inside burners off
One outside burner to high
Other outside burner to medium
Do not allow your barbecue to
overheat, as this may damage
some components�
TYPE OF MEAT COOKING TEMPERATURE APPROXIMATE COOKING TIMES
Beef 180°C/355°F 45–55min per kg 20–25min per lb
Lamb 180°C/355°F 45–55min per kg 20–25min per lb
Pork 170°C/340°F 55–60min per kg 25–30min per lb
Veal 160°C/320°F 40–50min per kg 18–23min per lb
Poultry 180°C/355°F 40–50min per kg 18–23min per lb
Seafood 150°C/300°F 20–30min per kg 9–15min per lb
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