Beef Eater 7000 Series Assembly And Operating Instructions Manual page 71

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.
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
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
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. As
a guide, for a 4 burner barbecue in moderate weather:
Two burners on low produces 150°C/300°F
Two burners on medium produces 195°C/385°F
Two burners on high produces 240°C/460°F
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
Overheating
zone is coloured
Red
CAUTION
Do not allow your barbecue to
overheat, as this may damage
some components.
20–25min per lb
20–25min per lb
25–30min per lb
18–23min per lb
18–23min per lb
9–15min per lb
OPERATING INSTRUCTIONS
71