Cooking Tips (Green); Pots And Pans - Steel Cucine B9C-4 Manuel D'utilisation

UK
Use

Cooking tips (Green)

Some suggestions for getting the best out of your barbecue are given below. Please remember that cooking
times and intensities may vary according to personal taste and type of food.
NEVER CLOSE THE LID ON THIS APPLIANCE WHILE COOKING!
Meat and Fish
To cook meat, preheat the grill burners on maximum setting for at least 5-10 minutes, depending on the
thickness of the meat. For small pieces (chops, bacon rashers, ribs etc.) preheat for a short time
(approximately 5 minutes). For bigger cuts, preheat for longer (approximately 10 minutes).
In general, to cook meat, the burners should be set on maximum, and on medium/minimum for fish and
vegetables. For best results, scald the food first on maximum. Then adjust the burners to medium/minimum
until the food is cooked through without burning on the outside. While cooking, particularly pork, it is normal
for the flame to flare up due to fat dripping on to the refractory ceramic tiles. If this occurs move the food to
a cooler area of the grill. Completely filling the grill with food is not therefore recommended.
For steaks and fillets the open griddle, placed over the ceramic heat deflectors, gives the best result, while
for fattier meat, such as chicken legs and sausages, it is recommended to use the closed griddle plates to
avoid fat dripping onto the burners, which causes flare ups.
Meat and fish should only be turned over once, while sausages can be turned regularly to seal the surface
and cook them through evenly.
Vegetables
To cook vegetables preheat as mentioned before.
After preheating adjust the burners to minimum and arrange the vegetables on the grill. Keep the burners
on minimum for the duration and cook on the closed griddle plates to protect delicate food.

Pots and pans

The flat sided griddle plate can also be used as a stove on which rice, pasta and sauces can be prepared
in pans.
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