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COOKING TECHNIQUES
10
INDIRECT CONVECTION COOKING
This method is ideal for cooking large cuts of meat such as roasts
or poultry. The food is cooked by hot air circulating around it.
• For most applications of convection cooking with and without a
rotisserie, a drip pan is recommended to catch the drippings.
Place drip pan on top of the Flav-R-Wave, beneath center of
food. Put half to one inch of water in the drip pan. Fruit juice,
wine or marinade may also be added to enhance the flavor. Do
not let the drip pan run dry
• Convection cooking without a rotisserie is best with the lid
closed and the heat reduced. All burners can be set to low or
the outside burners can be set to medium and the middle
burner(s) can be turned off. Turning the center burner off will
prevent juices in the drip pan from burning
• Prior to placing the meat on the gas grill, baste the meat with
vegetable oil. This will enhance browning on the outside of the
meat
• When cooking without a drip pan, close attention must be paid
to avoid the risk of a grease fire and is not recommended
• Turn gas grill off and allow it to cool before removing drip pan.
The fat drippings are highly flammable and must be handled
carefully to avoid injury
• For convection cooking roasts and poultry without a rotisserie,
put meat in a roasting rack directly on grids
INDIRECT CONVECTION AND
ROTISSERIE COOKING GUIDE
BEEF ROAST
3 - 6 Lb.
MED / LOW
2 – 4 HRS
BEEF ROAST
6 - 10 Lb.
MED / LOW
3 – 5 HRS
PORK ROAST
2 - 5 Lb.
MED / LOW
2 – 4 HRS
PORK ROAST
6 - 10 Lb.
MED / LOW
3 – 5 HRS
TURKEY OR CHICKEN
2 - 5 Lb.
MED / LOW
2 – 4 HRS
TURKEY OR CHICKEN
5 - 10 Lb.
MED / LOW
3 – 5 HRS
WHEN USING ROTISSERIE BURNER, SET HEAT AT MED / HIGH
ROTISSERIE COOKING
Follow the steps for Indirect Convection Cooking. (See left)
• The rotisserie can accommodate up to 7 kg (15lb) of meat with
the limiting factor of rotating clearance. For best results the
meat should be centered on the center line of spit to eliminate
an out-of-balance condition
•
The rotisserie can be used with the cooking grids in place if
space allows
•
Fasten the meat securely on the spit prior to placing it on the
gas grill. For poultry, tie the wings and legs in tightly
REAR BURNER ROTISSERIE
• Certain models feature a rear burner for rotisserie cooking. The
rear burner rotisserie method is the ultimate for cooking roasts
and poultry. With the heat source located behind the food, there
is no chance of a flare up caused by fat drippings. A dish or drip
pan placed below the spit will collect the juices for basting or for
preparing a sauce
•
The spring loaded rear burner may be easily removed when not
in use
•
To operate your rear burner, see “Lighting the Rear Burner.”
(Page 7)
MEAT TEMPERATURE GUIDE
RARE
MED
WELL
BEEF / LAMB / VEAL
130°F / 55°C
146°F / 63°C
160°F / 70°C
PORK
150°F / 65°C
170°F / 77°C
POULTRY
170°F / 77°C
HAMBURGER
160°F / 70°C
FOR BEST RESULTS, USE A MEAT THERMOMETER
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