SUNWIND Opal Virginia 3000 Instruction Manual page 22

English
Direct barbequing is suitable for hot dogs and sliced meat where a crisp surface is desired. The
lid could be left open for while for extra "tan" in the beginning. It is otherwise recommended to
keep the lid closed, as this will reduce the risk of flames and burned meat. Alternatively, alumi-
nium foil or a frying pan could be placed underneath the meat to keep fat from dripping.
Combined indirect and direct barbequing
This is advisable for extra large pieces of beef or fish. First use direct heat for a short while on
both sides of the meat. Then turn the temperature down and close the lid for 3-4 minutes.
Using a griddle
The griddle is the key to a good result. The characteristic "smoked" taste can only be obtai-
ned using a. This will allow juice from the food to drip down, creating a steam surrounding the
food – providing the unique taste of barbequed meat. This method is most suitable for tender
meat, vegetables and fish. When cooking vegetables, they should be wrapped in foil, griddle or
basket, preferable with some lemon juice, onions, garlic's or fresh herbs. Use medium heat and
remember to flip the package a few times during the barbequing.
Using a frying pan
The frying pan is simple in use and most suitable for cooking food with a high content of fat,
like the kind of food you would normally fry in a pan on your stove. To prepare the perfect
steak, cover the meat with olive oil (avoid dripping the oil directly in the pan, as this could result
in burning the oil. Preheat the frying pan for about 5 minutes (maximum heat). Fry the meat for
2-3 minutes on each side.
After using the frying pan, remnants of food should always be scraped off. To prevent rusting,
the pan should be saturated with oil.
The frying pan is ideal for eggs/bacon on a Sunday morning, or to fry vegetables and other
side dishes.
Heating shelf
Barbequed meat should always rest for about 10 minutes before it is served. This will allow the
juices to spread within the meat, resulting in a better taste. The heating shelf is ideal for leaving
the meat resting and/or keeping food warm while preparing other courses. The heat rising from
the BBQ creates a warm place for corn cubs or baked potatoes.
The side burner
Almost anything that could be cooked on your stove could also be cooked on the BBQ's side
burner. You could use a wok, frying pan or casserole to prepare boiled potatoes, vegetables or
sauce for the meat. This way you will not have to keep running between your kitchen and the
terrace while preparing the food!
After use, wash the side burner using a warm, moist cloth, soaked in white vinegar. A detergent
could also be used, but make sure that this is not kind of sanding paste.
Sunwind Gylling AS 21