Rösle Gourmet G3 Mode D'emploi page 45

Barbecuing­methods
Direct­barbecuing­with­the­lid­of­the­grill­closed
Direct barbecuing means that the high heat generated by the grill is transferred directly from below to the
food. Place your food on the grate and set all burners to the heat specified in the recipe. Close the lid and
only open it when you want to turn the food or test the meat after the specified cooking time. Barbecuing
should always be done with the lid closed so that the heat is evenly distributed and the food is cooked in
an energy-efficient manner.
Indirect­barbecuing­with­the­lid­of­the­grill­closed
For indirect barbecuing, the lid is closed and only the two outer main burners are lit.
Place a fat catcher tray in the middle under or on 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. The food is cooked much gentler and also does not have to be turned.
Combination­of­both­barbecuing­methods­
Particularly for juicy roasts or steaks you can also combine both barbecuing methods. First of all, the food
is grilled by the direct heat until it is crispy on the outside, then the temperature is turned down and the
meat is finished over a low heat. By occasionally coating the meat with oil or marinade, the crust stays cris-
py and the inside succulent and tender.
Cooking­times:­When­is­the­food­cooked?
Meat that is not properly cooked through can cause serious health hazards.
Barbecuing is affected by many factors such as the thickness of the food, initial temperature, outdoor tem-
perature, wind, 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 measuring tip is not touching
any bone.
• 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.
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