BS12340 User Manual

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HOOD ASSEMBLY INSTRUCTIONS

Preheating Guide

2, 3, 4 and 5 burner barbecue Turn on desired number of

burners to the High position for approximately ten minutes

or until the cooking surfaces are heated.

Cooking with optional the BeefEater

Indirect cooking method

Indirect cooking is where the heat circulates around the food,

cooking by convection. This is similar to a conventional oven

and is recommended for rotisserie cooking, roasts, poultry,

casseroles vegetables and whole fish. The indirect method

of cooking can also be used to cook such items as thick cuts

of meat and fish steaks that have been quickly seared on

the grill by the direct method (to seal in the natural juices)

then completed by the indirect method. The key to success in

indirect barbecue cooking is to cook slowly.

NOTE: Opening the Hood: The more the roasting hood is

opened to attend to cooking food the more heat will be lost,

lengthening the cooking time.

Lighting

NOTE: Always open the roasting hood before lighting the

barbecue.

Light the outside burners, ie: one burner at each end of

the barbecue. After lighting, close the hood and allow the

barbecue to reach the desired cooking temperature.

Preheating guide

2 burner barbecue – turn both burners down fractionally

below medium.

3 burner barbecue – turn the central burner off and reduce

the two outside burners to medium.

4 burner barbecue – turn the two inside burners off and

reduce the two outside burners to medium.

5 burner barbecue – turn the three inside burners off, leave

one outside burner on high and reduce the other outside

burner to medium.

When the desired temperature is reached, open the roasting

hood and sit the roast on a roast rack and place this into

a baking dish. Place the baking dish over the unlit, center

portion of the cooking surface.

Attach the hood top to the hood base (if required)

The screws go in from the outside, a washer and nut is used

on the inside. The spacers go between the hood top and

base. The raised part of the spacer points to the outside of

the hood, the flat side points inwards.

Attach the hood to the barbecue

The tabs on the bottom of the hood base slip into slots on

the sides of the barbecue frame.

It is best to do this with a 3 stage manoeuvre:

1. Tilt the front of the hood into the slots,

2. Lower the back till the hood sits flat,

3. Push the hood back to lock it into place.

Put the warming rack in

The warming rack needs no screws. It sits on two notches on

the insides of the hood.

GETTING THE MOST FROM YOUR ROASTING HOOD

Lifting and moving your hood

The BeefEater roasting hood has been engineered for

balance as well as durability. To lift the hood, place your

hands as shown by the arrows. You will find the hood moves

easily with very little uncontrolled rotation.

240°C

450°C

400°C

350°C

220°C

200°C

180°C

160°C

Wash hood before first use

Wash the roasting hood thoroughly with warm soapy water

or an approved nonabrasive cleaner before use. On stainless

steel models use a suitable stainless steel cleaner to remove

all fingerprints prior to lighting and operating your barbecue.

If not removed, fingerprints will discolour the steel.

Lighting your barbecue

It is important to open the hood while lighting the barbecue.

If you do not, gases can build up inside the hood and create a

dangerous situation.

Cooking with the beefeater roasting hood

If you are cooking a roast, it is always a good idea to use a

roast holder and baking dish. This will keep the meat to cook

by convection. (This is essential in the case of the 2 burner

barbecue where the meat tray will be sitting over direct).

NOTE: Do not use a baking dish/tray with a depth less than

35mm. Shallow trays will fill quickly and overflow, which

could cause a grease fire.

Opening the hood

NOTE: The more the roasting hood is opened to attend to

cooking food the more heat will be lost, lengthening the

cooking time.

Do not use more than two burners on high at any one time.

This may cause damage to the barbecue and roasting hood.

The roasting hood can retain a great deal of heat at any

one time. This may cause damage to the barbecue and

roasting hood.

The roasting hood can retain a great deal of heat and

therefore, constant monitoring is required. The barbecue

should be attended at all times.

There is sufficient heat generated by two burners, one each

end of the barbecue, to roast: lamb, pork, chicken, turkey,

etc. As a temperature guide, two burners on low will produce

approximately 150˚C (300˚F) and two burners on high will

produce approximately 240˚C (460˚F). Windy conditions and

cold weather also affect hot plate temperature.

WARNING

Do not exceed the temperature warning on the temperature

gauge. Operating the barbecue and roasting hood above this

temperature will discolour stainless steel components and

may cause damage to the appliance. See the ‘cleaning and

maintenance’ instructions for tips on how to clean stainless steel.