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STYLE, GRILLED TO PERFECTION
COOKING
COOKING WITH YOUR BARBECUE PLATES
A fairly protected location is desirable for pleasant and efficient cooking. Try to keep the barbecue sheltered
from strong winds as this will drastically reduce cooking efficiency. Check frequently that the burners remain
alight when used in conditions of strong wind.
FOR VITREOUS & NON VITREOUS ENAMEL COOKING SURFACES
After ignition, run the barbecue for 10 minutes with the burners on high, to heat up the cooking area. A little
cooking fat (or oil) on the cooking surfaces will prevent sticking. Immediately after adding the oil, place items
onto the cooking surfaces. NOTE: When cooking on vitreous enamel surfaces, please ensure that metallic or
sharp objects are NOT used. Damage to plates and grills due to the use of metallic or sharp objects will not be
covered under warranty. It is recommended to use silicone cooking utensils as these are both hygienic and
withstand high temperatures.
FOR STAINLESS STEEL COOKING SURFACES
Approximately 30 minutes to 1 hour before cooking, all chilled, raw food items should be removed from the
refrigerator, as room temperature food will have a shorter cooking time and minimize warping of the stainless
steel hot plate. After ignition, run the barbecue for 5 minutes with the burners on high, to heat the cooking area
to the ideal cooking temperature (between 145-160ºC). Once this temperature has been reached, apply a small
amount of oil to both the hot plate and grill plate. Everdure recommends the use of Canola oil, or oils with a
high smoke point (such as Sunflower or Safflower). Immediately after adding the oil, place items onto the
cooking surfaces.
Turn burners down a little when full heat is not required and to LOW when not cooking. Cooking time for a
20mm thick steak cooked to medium on the char grill is approximately 15 minutes (7.5 minutes per side) with
the burners on high.
During cooking, fat and scrapings will drip through to the fat tray. Do not allow excess fat to build up in the fat
tray. Clean the fat tray and replace the aluminium foil before use.
COOKING USING THE HOOD
Open the hood and remove the solid plate and flame tamer. Place the grill in the centre position of the barbecue.
With the roasting hood open, ignite the burners and turn to Hi. Close the roasting hood and allow 10 minutes for
pre cooking time, or until the internal temperature reaches approximately 180°C. During the 10 minutes, the roast
can be prepared. Place 2cms of water into a domestic oven proof roasting tin of maximum size 40cm x 30cm x
5cms deep. Place a suitably sized rack into the roasting tin. Place the item to be cooked centrally onto the rack, so
that any surplus fat and grease will drip into the water. The water will also keep the food moist during the cooking
process. After the pre heat time is complete, open the roasting hood and place the roasting tin centrally onto the
grill plate. Turn the centre 2 burners off and close the roasting hood. The highest setting for the duration of the
cooking is with both outer burners on high, but the temperature can be fine tuned by adjusting the outer burners
up and down to give the ideal cooking temperature. Naturally the degree of heat required will very much depend
on the weather conditions at the time of cooking. A similar set-up can be used when using a rotisserie, making
sure that oil and fat cannot drip directly onto the burners.
A guide for roasting beef is to allow 30 to 50 minutes cooking time per kilogram for rare and well done
respectively. It is recommended that for evenness, the item being cooked is turned over at approximately half way
through the cooking time. Ensure that the centre burners remain Off, leaving only the two outside burners on Hi
during the cooking process. This is most important as severe overheating and spoilt food will result if the two
central burners are left on Hi. This is a general guide for roasting only – please check www.everdure.com for any
updated cooking guides.
AFTER COOKING
1. When finished, make sure burner control knobs are turned OFF.
2. TURN OFF THE GAS SUPPLY AT THE CYLINDER.
3. After cooking and whilst the barbecue is still warm, remove scraps from the grill with a scraper.
4. Excess fat and meat scraps can be scraped off the vapouriser by removing the grill to gain access.
WARNING: Some surfaces may still be hot – please use protective gloves.
5. Clean the fat tray and replace the aluminium foil after or before each use of the appliance.
6. Once the barbecue is cool close the roasting hood and wipe off any fat splatter with a clean rag.
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