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Page 20
COVERED COOKING:
Using the roasting hood traps heat, moisture and flavor that is normally lost on an open top barbeque. With the hood
closed and the barbeque pre-heated, less heat is lost, so it is important not to exceed 250°C on the hood thermometer.
Turn the burners to LOW and/or some burners to OFF as required to stay at safe temperatures.
For covered cooking, there are two basic ways to cook: (A) Direct Cooking and (B) Indirect Cooking
(A) COVERED COOKING DIRECT METHOD:
This is when you place the food directly over the lit burners, either on the grill or the optional hotplate. This method is
great for frying, searing and grilling, especially with thinner cuts and foods that require shorter cooking time. Cooking
takes less time than with the hood open, and the results are more tender and juicier.
Preheat the barbeque with all burners on HI and the hood closed for 5 minutes. Note that the temperature at the
cooking surface may be higher than the temperature measured at the hood thermometer.
Importantly, once the barbeque is pre-heated and the hood is closed, heat is trapped around the food, so the burners may
only need to be on LOW and in many cases, some of the burners OFF. Heat from the lit burners will circulate all
through the hood cooking quite evenly.
(A) COVERED COOKING DIRECT METHOD (continued):
Fatty foods like sausages can be cooked completely above the OFF burners or on the warming rack, retaining
juiciness and flavor without risk of flare-up that results only in burning. Quite close attention needs to be paid to the
food, and the burners frequently reset to LOW or OFF as required to prevent overheating.
Don't be afraid to open the hood often to check progress. You are in full control of the temperature by turning burners
higher, lower, or OFF as required. The gas burners will respond instantly and powerfully to your control.
Most importantly, use the hood thermometer as a warning guide that the barbeque is too hot. For grilling most foods,
aim to keep the thermometer below 200°C to avoid burning. Never let the temperature exceed 250°C on the hood
thermometer or the barbeque will dangerously overheat and burn your food.
A separate probe thermometer is available as an accessory from all Barbeques Galore stores.
This takes the guesswork out of knowing when your food is cooked.
(B) COVERED COOKING INDIRECT METHOD:
This is when you place the food only above burners that are OFF. The other burners are adjusted in combinations of
HI, LOW and OFF to maintain constant lower roasting temperatures.
This method is ideal for thicker cuts of mean, legs of lamb, pork, shoulders of beef, whole chickens, and whole finish.
Moist, hot air rises from the lit burners and circulates around the food, trapping juices and flavor. Even cakes and
bread can be baked in your barbeque this way. Cooking low and slow lets the food cook completely through without
burning on the outside yet remaining juicy and tender on the inside.
Best results are achieved by placing your roast in a rack and that rack in a drip pan (these optional accessories are
available from your local Barbeques Galore store. The roast is elevated to allow heat to circulate all the way around,
and water, wine, juices, herbs can be added to the drip pan to help flavor the roast and make a baste or gravy.
Preheat the barbeque with all burners on HI and the hood closed for 3 minutes.
Importantly, once the barbeque is pre-heated and the hood is closed, heat is trapped around the food, so the burners
that are on may only need to be on LOW and in some cases, more of the burners turned OFF. Heat from the lit
burners will circulate all through the hood cooking quite evenly. On a 4 burner barbeque, 2 burners under the grills on
LOW and 2 burners OFF is usually the best setting for roasting. You can position the optional hotplate on one side of
the barbeque, or in the middle. Ensure that each burner under a grill has flame tamer above it.
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