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13
Using Your Barbecue
Controlling The Burners
The control knob can now be turned to the desired heat setting, Low,
Medium or High. The control knob does not need to be pushed in while
selecting the heat setting.
Preparing The Plates And Grills
Your barbecue has heavy duty enamelled Cast Iron plate and grill. Enamel is a hard, non-rusting surface
which will ensure the long life of your cooking surface.
The plate and grill are ready to use, but it is recommended to wash them with warm soapy water and a soft
cloth, and rinse before use. To ensure the longevity of the enamel surface on the Cast Iron plate and grill
it is strongly advised to avoide impact with other metal parts and sharp utensils.
To Turn Off The Burner
Push in and hold the control knob while turning in a clockwise direction until the off position
is reached. Failure to follow these shutdown/turnoff procedures exactly could lead to a
hazardous situation.
After Use
It is a good idea to leave the barbecue on for about 10 minutes after you have finished cooking. This helps to
burn away any excess food residues and oil, and makes cleaning easier.
Be sure to turn off all control knobs and the gas supply.
Allow the barbecue to cool.
Clean the drip tray and cooking surfaces. Clean any food spills from the side burner, if one is installed.
Lower the hood and side burner lid.
The gas cylinder supply valve must be turned off when the appliance is not in use.
Direct Cooking Method
Commonly used for traditional barbecuing. Place food over the lit grill section. Excess flaring may occur so
care must be taken while cooking. Check inside the roasting hood regularly. The direct cooking method is
recommended for steaks, chops, sausages, and hamburgers.
Indirect Cooking
This method of cooking applies only if you have a roasting hood.
Indirect cooking involves little or no heat directly underneath the food. Instead, the food is placed on the grill,
the burners below the food are turned off, and burners on either side are used. The hood is closed to trap
heat and moisture. With this method, heat circulates around the food, cooking by convection. By trapping
the vapour inside your “outdoor oven”, the cooking vapour will fall back on the food on all sides, not just from
underneath. The food cooks more evenly, and stays moist in the process.
Indirect cooking is similar to using a conventional oven and is recommended for rotisserie cooking, roasts,
poultry, casseroles, vegetables and whole fish.
When cooking a roast, it is a good idea to use a roast holder and baking dish. Always use a baking dish with a
depth greater than 35mm. Shallower trays may fill quickly and overflow, which may cause a fat fire.
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bbq.indd 13 3/02/2006 15:19:28
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