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Avoid burning or charring food as this has been shown
to be unhealthy.
Don’t leave cooked food standing for too long before
eating.
Keeping your food moist
It’s easy to keep food moist and succulent on a BBQ by
following these guidelines:
• Use tongs instead of a fork when turning meat and
poultry. A fork pierces the flesh and causes the
juice to seep out.
• Resist the temptation to keep turning meat over.
Juices tend to rise to the top of a piece of meat,
then settle. Each time you turn the meat over, the
juices are lost. It’s better to quickly sear the meat
on both sides (about half a minute) then with the
burner controls down low, leave the meat cook on
one side, turning only once before serving.
• If you like salt with your food, try adding it at the
end instead of before or during cooking. Salt
draws the natural moisture out of the food and
dries it out.
• Baste the food with light marinade or canola oil a
couple of times while cooking, though watch out
for excessive flare-up.
How covered cooking works
Place the food you wish to roast on one side of the
BBQ. Turn on the burners that are not directly
underneath the food. Make sure the burners that are
directly under the food are turned off. This way the
food receives no direct heat.
Moist, hot air rises from the burners and circulates
around the food, trapping the juices and flavour.
Best results are achieved by using a roasting rack and
drip pan.
Cooking times
Keeping the hood closed traps the heat, moisture and
flavour that is normally lost on an open top BBQ. The
result is that food cooks considerably faster, using less
gas, and with a juicier, more even finish. Foods require
less attention and less basting because the heat is less
intense and moisture is more easily retained.
Grilling
Food may be cooked in about 3/4 the usual time,
producing well browned surfaces while still
maintaining the foods natural juices.
Roasting
Larger joint of meat achieve similar results as in a
conventional oven, except in about 2/3 the usual
cooking time due to the natural convection effect
created by the hood.
Rotisserie
This method of cooking is terrific, producing moist,
evenly cooked meats and poultry in about 2/3 the
usual cooking time.
Do not allow the temperature to exceed 250ºC.
Approximate Cooking Times:
Beef 30–50 minutes per kg
Lamb 40–50 minutes per kg
Veal 40–50 minutes per kg
Pork 50–60 minutes per kg
Poultry 40–45 minutes per kg
Fish 30–40 minutes per kg
Times will vary depending on size and shape of meat,
initial temperature, and how well you like your meat
cooked.
Cooking with your BBQ
Tips
Although cooking on the plate looks easier, cooking
on the Grill gives you a more authentic BBQ flavour.
Natural juices drip onto the flame tamer then
vaporise, with the vapors penetrating back into the
food.
As an alternative to simply grilling, try marinating
your meat, fish, poultry or vegetables first. The
longer you leave the food to stand in the marinade,
the more thoroughly the flavour will soak through.
Several pre-made marinades are available and good
recipes are easy to come by. It is best to leave food
standing in the refrigerator.
If you use a tomato or sugar based sauce for basting,
apply it in the last 5–10 minutes of cooking. Using
these sauces over a longer period of time will result
in over-browning.
To prevent meat from curling, slash the remaining fat
at roughly 5cm intervals, taking care not to cut into
the meat.
Page 21
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