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Instructions for the User
36
11.COOKING ADVICE
Some hints and recommendations for getting the best results from your barbecue are provided below.
However, remember that cooking times and heat levels have to be modified to suit the user's taste.
Direct cooking: when the meat or vegetables are cooked directly on the grid underneath which the
burner is lit.
Indirect cooking: when the meat or vegetables are cooked on the grid next to the lit burner.
During indirect cooking the lid (if fitted) must be left closed and only opened if the temperature exceeds
300°C. Close it again after 5 minutes have passed.
Water should be poured into the dripping pan for more succulent cooking results and to simplify
cleaning of the barbecue after use.
11.1 Meat
Before any meat cooking procedures, the grids must be preheated (with the burners lit) at minimum heat
for at least 10-15 minutes, depending on the thickness of the meat. Quick preheating (about 10 minutes)
is recommended for thin pieces of meat (chops, slices of bacon, spare ribs, etc.). Lengthier preheating
(about 15 minutes) is recommended for thicker pieces of meat (large, fatty steaks, whole chickens, etc.).
In both cases, the lid (if fitted) must be kept closed during preheating.
11.1.1 Direct cooking
In general, when cooking meat over direct heat the burners must be set on the maximum setting, while
for fish and vegetables they must be set on medium / minimum power.
The cooking time varies depending on the thickness of the food and personal taste.
For best results when grilling, brown the outside at maximum heat then use the knobs to turn the burners
down to a medium / minimum setting to allow the meat to cook right through without burning on the
outside.
The appearance of flames, when cooking pork (i.e. fatty foods) in particular, is normal and is caused by
dripping fats. Do not worry, but move the food being cooked to another part of the grid.
To allow this, it is best not to fill the whole grid with food for cooking.
11.1.2 Indirect cooking
After preheating the grids with the burners on the minimum setting and the lid (where fitted) closed,
place the meat on a grid next to the lit burner. On the 90 cm barbecue, for example, the meat can be
placed on the central grid after the side burners have been ignited.
The advantage of indirect cooking is that the heat is less fierce. Start cooking with the burners on the
minimum setting then gradually increase over time.
Naturally, it takes considerably longer than direct cooking, but excellent results will be assured.
Indirect cooking is suited for large cuts of meat or fish, such as: roasts, whole chickens, lamb or
particular thick and/or fatty items.
11.2 Vegetables
As for meat, when cooking vegetables it is best to preheat the burners at the minimum setting with the lid
(where present) closed. However, in this case the grids must always be preheated for 15 minutes.
11.2.1 Direct cooking
After preheating, arrange the vegetables on the grid. Given the type of food, the knobs should be kept
turned to the minimum setting.
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