Grilling - Fisher & Paykel DCS BGB 30 Instructions D'installation Et Guide D'utilisation

USING THE GRILL

GRILLING

GRILL:
Each grill section consists of a large stainless steel burner, stainless steel heat baffles, a series of ceramic rods en-
cased in a stainless steel radiant, and a stainless steel heat retaining grate. Each burner is rated at
25,000 Btu/hr. Below the burners there is a stainless steel heat baffle which reflects usable heat upward into the
cooking area and reduces temperatures of the drip pan below. Above the burners are stainless steel
radiants which encase the ceramic rods and protect the grill burner ports from blockage (Fig. 41).
The grill is supplied with radiant ceramic rods. Because of the porosity of ceramic rods, performance is superior in
the rods' ability to capture heat as it rises from the grill burners. They also possess the thermal mass needed for
even cooking performance. Flare ups are controlled because our radiant ceramic rods keep grease from getting to
the flames and igniting. The intense heat produced by this system produces true grilled flavor as fats and juices
are brought to the surface of the food and caramelized. Discoloration of the grates is normal after use.
DIRECT/INDIRECT COOKING NOTES:
Direct cooking involves placing food on grates over lighted burners. Use this method
for foods that take less than 20 minutes to cook or to sear larger items at the start of
the cooking process that will then be indirectly cooked to finish. Place items on the
preheated surface and leave until they no longer stick. Turning too soon and too often
is one of the most common grilling mistakes. Never spray water on the grill or into
grease. Use a meat thermometer to achieve desired doneness and remove items one
degree below how you would like to enjoy them, as the resting period before carving or
consuming will raise the temperature.
Indirect cooking method is a popular alternative to direct heat grilling. Indirect cook-
ing uses heat from adjacent burners to cook food and, in many cases, reduces the possi-
bility of overcooked or overly browned food. Foods most appropriate for indirect grilling included breads, thicker
pieces of chicken or steaks. Indirect cooking involves placing the food on grates where the burners below are not
lit and then closing the grill top to create an oven effect. All the items you usually oven-roast can be grilled to per-
fection using indirect heating. Preheat the burners surrounding the food to be cooked. Use you grill to hold food
and add water or chicken broth to the pan to prevent the natural juices from burning or evaporating.
(Hot Dogs, Hamburgers,
Typical Thickness Steaks/Chicken)
Food
Grill
Rack
Burner
Direct Heat Grilling
HEAT HEAT
Indirect Heat Grilling
Burner Off
25
FIG. 41
HEAT