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11.COOKING ADVICE
Some hints and recommendations for getting the best results from your barbecue are provided below.
However, remember that cooking times and heat levels have to be modified to suit the user's taste.
Direct cooking: when the meat or vegetables are cooked directly on the grid underneath which the
burner is lit.
Indirect cooking: when the meat or vegetables are cooked on the grid next to the lit burner.
Water should be poured into the dripping pan for more succulent cooking results and to simplify cleaning
of the barbecue after use.
11.1 Meat
Before any meat cooking procedures, the grids must be preheated with the burners lit at the maximum
setting for at least 5-10 minutes, depending on the thickness of the meat. Quick preheating (about 5
minutes) is recommended for thin pieces of meat (chops, slices of bacon, spare ribs, etc.). Lengthier
preheating (about 10 minutes) is recommended for thicker pieces of meat (large, fatty steaks, whole
chickens, etc.).
Direct cooking
11.1.1
In general, when cooking meat over direct heat the burners must be set at the maximum setting, while
for fish and vegetables they must be set on medium / minimum power.
The cooking time varies depending on the thickness of the food and personal taste.
For best results when grilling, brown the outside at maximum heat then use the knobs to turn the burners
down to a medium / minimum setting to allow the meat to cook right through without burning on the
outside.
The appearance of flames, when cooking pork (i.e. fatty foods) in particular, is normal and is caused by
fat dripping onto the stones. Do not worry, but move the food being cooked to another part of the grid.
To allow this, it is best not to fill the whole grid with food for cooking.
Indirect cooking
11.1.2
After preheating the grids with the burners at the maximum setting, place the meat on a grid next to the
lit burner. On the 90 cm barbecue, for example, the meat can be placed on the central grid after the side
burners have been ignited.
The advantage of indirect cooking is that the heat is less fierce. Start cooking with the burners on the
minimum setting then gradually increase over time.
Naturally, it takes considerably longer than direct cooking, but excellent results will be assured.
Indirect cooking is suited for large cuts of meat or fish, such as: roasts, whole chickens, lamb or
especially thick and/or fatty foods which could result in high flaming if cooked directly due to the fat
dripping onto the refractory plates.
11.2 Vegetables
As for meat, when cooking vegetables it is best to preheat the burners at the maximum setting with the
lid closed. However, in this case the grids must always be preheated for 5/10 minutes.
Direct cooking
11.2.1
After preheating, turn the burners down to the minimum setting and arrange the vegetables on the grid.
Given the type of food, the knobs should be kept turned to the minimum setting.
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Instructions for the User
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