Barbecook SPRING 300 CREME Mode D'emploi page 12

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:
Light the burner(s) and set their control knob(s) to HIGH.
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Close the lid and leave the appliance for ten minutes.
2
After ten minutes, open the lid and put your food on the grill.
3
If you need less heat now, set the control knob(s) to a lower
4
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.
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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.
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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
Direct Put your food directly 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
1
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
1
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:
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.
If the appliance gets too hot, cool it down by opening the
1
lid and setting the burners to a lower position.
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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:
Zone
Front
Centre
Back
You can also create heat zones by playing with the power
2
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.
10.7 Avoiding flare-ups
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:
Make sure the bowl is clean when you start grilling. We
•
recommend cleaning the bowl after each use. See
Use
"11.2 Cleaning the bowl".
Regularly check if the fat drain hole is not blocked and if the
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To sear meat
fat drip tray or cup is not full yet.
and vegetables
When grilling fatty meat, trim excess fat, close the lid and set
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the burners to a medium or low position.
To further cook
11 MAINTAINING THE APPLIANCE
seared meat
11.1 Cleaning the grill
We recommend cleaning the grill after each use, with the
Barbecook cleaner. Proceed as follows:
Spray the foam on the grill and let it act for a while.
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The foam discolours, as it soaks off the dirt and greases.
Remove the foam with a soft sponge and water and rinse the
2
grill thoroughly.
Dry the grill well and store it in a dry place. This prevents
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formation of rust.
You can also clean the grill with a soft detergent or with
2
sodium bicarbonate. Never use oven cleaners on the grill.
11.2 Cleaning the bowl
We recommend cleaning the bowl after each use, with the
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:
You cannot light the burners. If you manage to light them
•
anyway, they will only produce smoky and yellow flames.
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