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10 USEFUL TIPS AND TRICKS
10.1 Preheating the appliance
By preheating your appliance, you make sure the grill is hot
enough by the time you put food on it. Proceed as follows:
1.
Light the burner(s) and set their control knob(s) to HIGH.
2.
Close the lid and leave the appliance for ten minutes.
3.
After ten minutes, open the lid and put your food on the grill.
4.
lf you need less heat now, set the control knob(s) to a lower
position.
10.2 Preventing food from sticking
To prevent your food from sticking to the grill:
•
Oil the food lightly with a brush before you put it on the grill.
You can also oil the grill itself.
•
Preheat the appliance. The warmer the grill when you put
food on it, the less the food will stick.
•
Do not turn the food too quickly. Let it catch some heat first.
10.3 Direct and indirect grilling
Depending on the type of food you are preparing and on how
you want to prepare it, you can grill directly or indirectly:
Method
Description
Put your food directly
Direct
above a lit burner, set
that burner to a high
position and keep the
lid open.
Indirect
Put your food next to
a lit burner, set that
burner to a medium/
low position and close
the lid.
When grilling under a closed lid, always keep an eye on
the lid thermometer to make sure the appliance does not
get too hot. See "10.5 Watching the temperature".
10.4 Grilling with closed lid
Closing the lid while grilling has some important advantages:
•
The temperature of the grill is higher and remains more
constant.
•
You reduce the cooking time of your food and keep your
food more moist.
•
You reduce flare-ups and save gas.
When grilling under a closed lid, always keep an eye on
the lid thermometer to make sure the appliance does not
get too hot. See "10.5 Watching the temperature".
10.5 Watching the temperature
Your appliance is equipped with powerful burners, so it heats
up rapidly and you can keep the temperature steady. When
grilling under a closed lid, however, you have to make sure
that the appliance does not get too hot. Keep an eye on the lid
thermometer and take into account the following guidelines:
12
•
•
10.6 Taking advantage of the heat zones
When all burners are lit, the burner hoods distribute the heat as
evenly as possible over the grill. Despite this even heating, some
zones are still hotter than others. You can take advantage of
these heat zones to grill your food to perfection:
Use
10.7 Avoiding flare-ups
To sear meat and
vegetables
During grilling, some flare-ups are normal. Too many flare-ups,
however, increase the temperature in the appliance and can
ignite accumulated fat. To avoid flare-ups:
•
To further cook
seared meat
•
•
11 MAINTAINING THE APPLIANCE
11.1 Cleaning the grill
We recommend cleaning the grill after each use, with a
Barbecook cleaner.
11.2 Cleaning the bowl
We recommend cleaning the bowl after each use, with a
Barbecook cleaner. Use it the same way you do on the grill.
11.3 Cleaning the burners and venturis
11.3.1 W
Spiders and insects can make webs and nests in the burners
and venturis. This may block the gas supply to the burners. As a
result:
•
•
www.barbecook.com
A normal cooking temperature is about 210 °C. At higher
temperatures, dripping and accumulated fat can ignite.
The temperature should never be over 300 °C for more than
five minutes. This can damage and deform the appliance.
lf the appliance gets too hot, cool it down by opening the
lid and setting the burners to a lower position.
Zone
Hot
Hot
Front
Center
Hotter
Back
Hottest
You can also create heat zones by playing with the power
of the burners. You can, for example, set a burner to a
lower position and use the zone above that burner for
delicate food or food that needs some time to cook.
Make sure the bowl is clean when you start grilling. We
recommend cleaning the bowl after each use. See "11.2
Cleaning the bowl".
Regularly check if the fat drain hole is not blocked and if the
fat drip tray or cup is not full yet.
When grilling fatty meat, trim excess fat, close the lid and
set the burners to a medium or low position.
You can also clean the grill with a soft detergent or with
sodium bicarbonate. Never use oven cleaners on the grill.
hy CleAn the Burners And venturis
You cannot light the burners. lf you manage to light them
anyway, they will only produce smoky and yellow flames.
The gas can start burning outside the venturis, at the control
knobs. These fires are called flash-backs and can result in
serious injuries and material damage.
Use to...
Grill delicate food (prawns, fish...)
Prepare food that needs some time to
cook (e.g. sausages, chicken ties ... )
Sear meat and vegetables
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