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Covered cooking (continued)
Preheat the barbeque with all burners on HIGH and the hood closed for 5 to 10 minutes.
Once the barbeque is pre-heated and the hood is closed, heat is trapped around the food, so
the burners may only need to be on LOW and in some cases, some of the burners OFF. Heat
from the lit burners will circulate all through the hood cooking quite evenly. Quite close
attention needs to be paid to the food, and the burners frequently reset to LOW or OFF as
required to prevent overheating.
Don't be afraid to open the hood often to check progress. You are in control of the
temperature by turning burners higher, lower or OFF as required. The gas burners will
respond instantly and powerfully to your control. Most importantly, use the hood thermometer
as a warning guide that the barbeque is too hot. For grilling most foods, aim to keep the
thermometer below 200ºC to avoid burning.
NEVER let the hood thermometer temperature exceed 250ºC or the barbeque can
dangerously overheat and burn your food. A separate probe thermometer is available as an
accessory from all Barbeques Galore stores. This takes the guesswork out of knowing when
your food is cooked.
(B) Indirect Cooking Method:
This is when you place the food only above burners that are OFF. The other burners are adjusted
in combinations of
and OFF to maintain constant lower roasting temperatures.
LOW
This method is ideal for thicker cuts of meat, legs of lamb, pork, shoulders of beef, whole
chickens and whole fish. Moist, hot air rises from the lit burners and circulates around the
food, trapping juices and flavour. Even cakes and breads can be cooked in your barbeque
this way. Cooking low and slow allows the food to cook completely through without burning
on the outside, yet remaining juicy and tender on the inside. Best results are achieved by
placing your roast in a rack and that rack in a drip pan. The roast is elevated to allow heat to
circulate all the way around, and water, wine, juices, herbs can be added to the drip pan to
help flavour the roast and make a baste or gravy.
Preheat the barbeque with all burners on HIGH and the hood closed for 5 minutes.
Importantly, once the barbeque is pre-heated and the hood is closed, heat is trapped around
the food, so normally some of the burners will need to be turned OFF or to LOW. Heat from
the lit burners will circulate all through the hood cooking quite evenly.
On this barbeque, half the burners on HIGH and half the burners OFF is usually the best
setting for roasting. The roast on its rack in the drip pan is best positioned onto the hot plate
above the OFF burners.
The roast may need to be rotated 180 degrees half way through cooking to brown evenly.
Contrary to some beliefs, the slower and lower (temperature) the food is cooked, the more
even, tender and juicier the results will be. Importantly, use the hood thermometer as a
warning guide that the barbeque is too hot.
Page 28
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