Outback Power Systems OUTBACK TROOPER 359 - Manual (Page 13)

13
complete, cooking can begin, taking extra
care if burners are left in the high position.
H5. Grill Cooking
The cast iron burners heat up the lava rock
underneath the grill, which in turn heats the food
on the grill. The natural food juices produced
during cooking fall onto the hot lava rock below
and vaporise. The subsequent rising smoke
bastes the food, as it travels upwards, imparting
that unique barbecued flavour. More even cooking
of food will be achieved by using the BBQ with the
hood down. This should only be done with the
burners on low to medium setting.
When using your barbecue for grill cooking you
may wish to place the hood in the closed position
which will hold the heat in to aid cooking.
H6. Griddle Plate Cooking
The cast iron burners heat the griddle plate
directly, which then cooks the food on contact.
Plates allow for the cooking of smaller items, such
as seafood, which could fall through the spaces of
a grill. They are also suitable for cooking items that
require high-temperature/short-duration cooking,
such as vegetables and smaller cuts of fish.
Similarly, it can be used in exactly the same way
as a griddle in the kitchen, for searing steaks,
cooking eggs, etc. Alternatively, it can be used for
heating pans or keeping food warm.
H7. Roasting Hood Cooking
Barbecues equipped with a roasting hood give the
option of cooking with hood closed to form an
‘oven’ for roasting food, such as joints of meat,
whole chickens, etc.
When roasting, turn the burner directly under the
food to the OFF position. Turn all other burners to
a LOW to MEDIUM position and close the hood.
Avoid lifting the hood unnecessarily as heat is lost
every time the hood is opened. Use the
temperature gauge to check the heat of the
barbecue. DO NOT ALLOW YOUR BARBECUE
TO OVERHEAT.
H8. Rotisserie Operation Instructions
1. Carefully remove the cast iron cooking
surfaces and the warming rack from the
barbecue.
2. For 3 and 4 burner models, slide the lava rock
basket(s) to the center of the barbecue body.
It is over this area that the meat will be
cooked.
3. Slide one of the spit forks onto the spit rod
and tighten its thumb screw to secure it into
place. Insert the pointed end of the spit rod
into the meat being cooked and slide the meat
towards the center of the rod. Make sure the
fork is fully into the meat. Slide the other fork
onto the rod, into the meat, and tighten the
thumb screw once in place. For optimal
rotisserie cooking, food must be placed
securely onto the middle of the spit rod and
balanced so that the rotisserie can rotate
freely without interference from any barbecue
surfaces. Any loose sections of meat should
be secured so they do not hang down and
interfere with the rotation of the spit rod.
4. Insert the pointed end of the spit rod into the
motor. Lay the other end of the spit rod onto
the opposite bracket.
5. Light the grill as specified in your barbecue’s
instructions.
6. Turn on the rotisserie motor to begin rotisserie
cooking. The hood has been designed so that
it may be closed during rotisserie cooking.
7. Always cook foods on the lowest flame setting
to avoid burning or overcooking.
H9. Flare-Up Control
Flare-ups occur when meat is barbecued, and its
fat and juices fall upon the hot lava rock. Smoke
helps give food its barbecued flavor, but avoid
excessive flare-up to prevent food being burned.
To control flare-up, it is advisable to trim away
excess fat from meat and poultry before grilling.
Turning the burners down to a lower setting during
cooking will reduce flare ups. Flare-ups can be
extinguished by applying baking soda or salt
directly onto the lava rocks. Always protect your
hands when handling anything near the cooking
surface of the barbecue.
If a fat fire should occur in the drip tray, turn all
knobs to the off position, turn off the gas at the
bottle, and wait for the fire to go out. Do not pull
out the drip tray or douse with water.
H10. End of Cooking Session
After each cooking session, turn the barbecue
burners to the “high” position and burn for 5
minutes. This procedure will burn off cooking
residue, thus making cleaning easier. Make sure
the hood or lid is open during this process.
H11. Turning Off Your Barbecue
When you have finished using your barbecue, turn
all the control valves fully clockwise to the “Off”
position, then switch off the gas at the bottle.
I. Care and Maintenance
Regularly clean your barbecue between uses and
especially after extended periods of storage.
Ensure the barbecue and its components are
sufficiently cool before cleaning. Do not leave the
barbecue exposed to outside weather conditions