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24
GETTING THE MOST FROM YOUR ROASTING HOOD
GETTING THE MOST FROM YOUR ROASTING HOOD
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 70˚C/160˚F when medium� Chicken and turkey
should be 85–90˚C/185–195˚F�
Most importantly, do not allow your barbecue to
overheat� Your hood is designed to keep the heat in,
and also requires constant monitoring�
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
For smaller barbecues, less heat is required� 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�
O
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W
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240°C
450°C
400°C
350°C
220°C
200°C
180°C
160°C
Maintain the right cooking temperature
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�
As you expect, there are many variables involved� A little experience
is all you’ll need to feel perfectly comfortable and in control of your
barbecue�
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 9–14min per lb
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