Direct And Indirect Grilling; Grilling With Closed Lid; Watching The Temperature; Making Optimal Use Of The Heat - Barbecook SIESTA 612 User Manual

• 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
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.
1
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.
1
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:
• 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.
1
If the appliance gets too hot, cool it down by opening the
lid and setting the burners to a lower position.

10.6 Making optimal use of the heat

The central part of the bowl is hotter than the sides. To allow you
to use that hottest part to its full potential, the appliance is
equipped with grills of different sizes. It comes with:
• One large grill, to be placed in the centre of the bowl.
• Two smaller grills, to be placed at the sides of the bowl.
If you place the grills correctly in the bowl and light all the
burners, the entire central grill will be heated to the maximum.
12
Like that, you expand the hottest part of the bowl and you can
make optimal use of the grill surface of your appliance.

10.7 Taking advantage of the heat zones

Use
When all burners are lit, the burner hoods distribute the heat as
To sear meat
evenly as possible over the grill. Despite this even heating, some
and vegetables
zones are still hotter than others. You can take advantage of
these heat zones to grill your food to perfection:
To further cook
Zone
seared meat
Front
Centre
Back
2
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.

10.8 Roasting food on the spit

To roast food on the spit, you have to make the main burners and
spit burner act together. To prepare a spit-roasted chicken, for
example, proceed as follows:
1 Remove the grills and warming rack from the appliance and
put them aside.
2 Light the main burners and close the lid to preheat the
appliance. In the meantime, put the chicken on the spit.
3 After ten minutes, open the lid, switch off the middle burner
and set the side burners to LOW. You can put a dish on the
middle burner to catch dripping fat.
4 Put the spit above the burners and close the lid. The hot air
will now cook the chicken, just like in a traditional oven.
5 When the chicken is partially cooked, light the spit burner to
crisp the chicken skin. Open the lid when lighting the burner
and close it afterwards.
6 Keep an eye on the chicken to make sure the skin does not
burn. Switch the spit burner off once the skin is crisp
enough.
1
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".

10.9 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
"11.2 Cleaning the bowl".
• Regularly check if the fat drip tray is not full yet.
• When grilling fatty meat, trim excess fat, close the lid and set
the burners to a medium or low position.
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