Handleiding BroilKing Porta-Chef Pro (pagina 7 van 24) (Engels, Frans)

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OPERATION COOKING TECHNIQUES

Burn-off. Before cooking on your gas barbecue for the first

time, burn off the barbecue to rid it of any odours or foreign

matter as follows:

Remove cooking grids and warming rack and wash in mild

soap and water. Ignite the burner. Close the lid and

operate the barbecue for 20 minutes with the control knobs

set at "MEDIUM/HIGH". Turn the gas off at the source.

Turn the control knobs to "Off". Let the appliance cool

down, replace the grids. You are now ready to use the

appliance.

Preheating. When grilling, preheat the barbecue on

Medium/High with the lid closed for ten minutes. Reduce

heat as appropriate for what you are grilling. Scrub grids

with a wire grill brush and brush or spray the grids with

vegetable or olive oil to prevent food from sticking.

Lid Position. The position of the lid during cooking is a

matter of personal preference, but the barbecue cooks

faster, uses less gas, and controls the temperature best

with the lid closed. A closed lid also imparts a smokier

flavor to meat cooked directly on the grid, and is essential

for smoke and convection cooking.

Vapourization Systems. Your gas grill is designed for use

with the Flav-R-Wave™ vapourization system (included).

Do not use lava rock, ceramic briquets or any other

vapourization system other than the one that came with the

barbecue.

COOKING TEMPERATURES

High Setting will produce temperatures at the cooking grid

of approximately 600 - 650°F (320 - 340° C). Use this

setting only for fast warm-up and for burning food residue

from the cooking grids after the cookout is over. This

setting is also ideal for quickly searing steaks before

reducing temperature. Rarely, if ever, do you use the HIGH

setting for extended cooking.

Medium/High Setting will produce temperatures at the

cooking grid of approximately 550°F (290 ° C). Use this

setting for warm-up and for grilling steaks and chops,

Medium Setting will produce temperatures inside the

barbecue of approximately 450° F (230°C) with the l id down.

Use this setting for most grilling of chicken, burgers,

vegetables and for roasting, and baking.

Low Setting will produce temperatures inside the barbecue

of approximately 310- 350° F (155-175° C). Use thi s setting

for all smoke cooking, large cuts of meat, delicate fish, and

for dough and pastry such as pizza and quesadillas.

These temperatures are approximate only and vary with

the outside temperature and the amount of wind

present.

DIRECT GRILLING

The direct grilling method involves cooking the food on grids

directly over the flame. Direct grilling is the most popular

method for most single serving items such as steaks,

chops, fish, burgers, kebabs and vegetables.

1. Prepare food in advance to avoid delay and timing

problems. If using marinade or spices, they should be

applied before placing meat on the cooking grid. If

basting with sauces, they should be applied the last 2-4

minutes of grilling to avoid burning.

2. Organize the area around the barbecue to include forks,

tongs, oven mitts, sauces and seasonings, to allow you

to stay in the vicinity of the barbecue while cooking.

3. Bring meat to room temperature just prior to grilling.

Trim excess fat from meat to minimize the "flare-ups"

that are caused by dripping grease.

4. Pre-heat the barbecue to the desired temperature with

the cover closed.

5. Coat the grids with vegetable or olive oil to prevent food

from sticking to the grids.

6. Hold the salt when cooking meats on the barbecue.

The meat will stay juicier if the salt is added after

cooking.

7. To prevent steaks from "drying out", use tongs rather

than a fork and start on "MEDIUM/HIGH" to sear the

meat and seal the juices in. Reduce the heat and

extend cooking times when grilling thicker cuts of meat.

8. Learn to test when the meat is done by time and feel.

The meat firms up as it cooks. When the meat is soft it

is rare. When it is firm, it is well done.

9. Follow the perfect steak grilling guide for most meat,

fish, poultry and vegetables.

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