Indirect Barbecuing With The Lid Closed; After Use; When Is The Meat/Food Cooked Through - Rösle Videro G3 Mode D'emploi

Indirect­barbecuing­with­the­lid­closed­
For indirect barbecuing, the lid is closed and only the two outer burners are lit. Place a fat catcher tray in
the middle under the grate and position the food above it. In that way, the food is not cooked directly but
by the convection throughout the cooking compartment produced by the closed lid.
This produces air circulation inside the gas grill that cooks the food indirectly.
The appliance may be damaged by temperatures above 350°C. This is not covered by the guarantee.
Check on the cooking process regularly.
After­use
When you have finished barbecuing, leave your gas grill alight for another 5 minutes to burn off excess fat
and juices, etc. that could otherwise clog up the burner jets.
To prepare the appliance for the next time it is used, turn the control knobs to the position "•" and clean
fat and food residues off the cooking surface with a long-handled brush.
Some parts may be very hot. Wear barbecue gloves to protect your hands.
The lid can be left open for this method of cooking if necessary.
• After you have finished barbecuing, put out the burner as follows:
• Press in the control knob for the burner concerned and turn it clockwise to "•".
Turn off the gas supply at the cylinder.
When the grill has completely cooled down, clean it and put it away.
When­is­the­meat/food­cooked­through?
Check the temperature. Barbecuing is affected by many factors such as the thickness and initial temperature
of the food, etc. If in doubt, use a thermometer to check the core temperature. Do not necessarily trust
fixed cooking times. If using a roasting or steak thermometer, follow the manufacturer's instructions for
use.
• When using a meat thermometer, you should leave it in the meat for a few seconds before reading off
the temperature.
• For steaks, hamburgers and also roasts, etc., insert the thermometer into the food from the side so that
the tip is in the centre of the food. When doing so, make sure that the thermometer is not touching any
bone (this will be hotter).
• To check the temperature of poultry, insert the thermometer into the thickest part of the breast or the
leg. Take care not to touch the bones. If the poultry is cooked through, the breast should have a core
temperature of 75 °C, the leg 80 °C.
• Take the roast meat or poultry off the barbecue about 5 minutes before it reaches the desired core tem-
perature. Leave it to rest for about 10-15 minutes before cutting it so that the juices run back into the
meat. The meat will continue to cook and it will also be easier to cut.
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