Indirect Cooking/Roasting - Beef Eater 1600 Series Assembly And Operating Instructions Manual

INDIRECT COOKING / ROASTING
Reposition the grill plates
To achieve the best heat circulation around the food, it is best
to remove the hotplate from the barbecue and position the
two grill plates in the centre. Reposition the vaporisers from
above the 2 outside burners to above the inside burners.
This will give unrestricted heat circulation from the 2 outside
burners.
Preheating your Barbecue
Like an oven, preheating your barbecue before cooking
produces better results. Because your hood retains heat
so efficiently, preheating your barbecue is quicker with the
hood down.
Turn all burners to high. Close the hood, and allow to
preheat for about 5 minutes. Then reduce the burner
settings to achieve and maintain the required temperature,
by following these guidelines.
Maintain the right cooking temperature
CAUTION
Do not exceed the temperature warning on the temperature
gauge. Operating the barbecue above this temperature may
cause damage to the appliance. Your hood is designed to
keep the heat in, so requires constant monitoring.
These two charts tell you how hot and how long to cook
various types of meat, and the approximate burner settings
to help you achieve these results.
TYPE OF MEAT COOKING TEMPERATURE
Beef 180°C/355°F
Lamb 180°C/355°F
Pork 170°C/340°F
Veal 160°C/320°F
Poultry 180°C/355°F
Seafood 150°C/300°F
MODEL BURNERS
Four Two inside burners off
burner
Two outside burners to medium
Five Three inside burners off
burner
One outside burner to high
Other outside burner to medium
You may find it useful to purchase a meat thermometer
to help take the guess work out of cooking.
Meats such as beef, lamb, veal and pork should be
about 70˚C/160˚F when medium. Chicken and turkey
should be 85–90˚C/185–195˚F.
Most importantly, do not allow your barbecue to
overheat. Your hood is designed to keep the heat in,
and also requires constant monitoring.
Do not use more than 2 burners on high at any
one time.
During cold or windy conditions, more heat is required.
Finally, resist the temptation to keep opening the hood
while cooking. This will help to maintain a constant
temperature, and minimise cooking time.
APPROXIMATE COOKING TIMES
45–55min per kg
45–55min per kg
55–60min per kg
40–50min per kg
40–50min per kg
20–30min per kg
20–25min per lb
20–25min per lb
25–30min per lb
18–23min per lb
18–23min per lb
9–15min per lb
INDIRECT COOKING / ROASTING
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