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21INDIRECT COOKING / ROASTING
INDIRECT COOKING / ROASTING
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.
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.
Reposition the grill plates
To achieve the best heat circulation around the food, it is best
to remove the hotplate from the barbecue and position the two
grill plates in the centre. Reposition the vaporisers from above
the 2 outside burners to above the inside burners. This will give
unrestricted heat circulation from the 2 outside burners.
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 all burners to high. Close the hood, and allow to preheat
for about 5 minutes. Then reduce the burner settings to achieve
and maintain the required temperature, by following these
guidelines.
Maintain the right cooking temperature
CAUTION
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
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
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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