BeefEater Gas Barbecues - Manual (Page 11)

Australia’s Leading Barbecue
BeefEater Barbecues
11
Operating Instructions
Manual Lighting
1. Press and turn the left hand control knob counter-
clockwise to the “High” position, then light the left hand
burner immediately through the gap between the front
of the drip tray and the barbecue body
.
Note: If the burner does not light immediately, keep the
control knob pushed in and turn the control knob to the
Off position. Wait 5 minutes for the gas to disperse and
then repeat the lighting procedure.
2. The control knob can now be turned to the desired heat
setting- Low, Medium or High.
The control knob does not need to be pushed in while
selecting the heat setting.
To Turn Off The Burner
Push in and hold the control knob while turning in a
clockwise direction until the Off position is reached.
Operating Your BeefEater Barbecue
Direct Cooking Method
Commonly used for traditional barbecuing. Place food over
the lit grill section. Excess flaring may occur and so care
must be taken while cooking. Check inside the roasting
hood regularly. We do not recommended this method for
roasts unless you place a baking dish under the roast. This
will allow flammable fats and juices to be isolated away
from the flame. The direct cooking method is recommended
for steaks, chops, sausages, and hamburgers.
Preheating Guide
2, 3, 4 and 5 burner barbecue Turn on desired number of
burners to the High position for approximately ten minutes
or until the cooking surfaces are heated.
Cooking With Optional The BeefEater
Roasting Hood
Indirect Cooking Method
Indirect cooking is where the heat circulates around
the food, cooking by convection. This is similar to a
conventional oven and is recommended for rotisserie
cooking, roasts, poultry, casseroles vegetables and whole
fish. The indirect method of cooking can also be used to
cook such items as thick cuts of meat and fish steaks that
have been quickly seared on the grill by the direct method
(to seal in the natural juices) then completed by the indirect
method. The key to success in indirect barbecue cooking
is to cook slowly.
Note: Opening the Hood: The more the
roasting hood is opened to attend to cooking food the more
heat will be lost, lengthening the cooking time.
Lighting
Important Note: Always open the roasting hood before
lighting the barbecue.
Light the outside burners, ie: one burner at each end of
the barbecue. After lighting, close the hood and allow the
barbecue to reach the desired cooking temperature.
Preheating Guide
2 burner barbecue - turn both burners down fractionally
below medium.
3 burner barbecue - turn the central burner off and reduce
the two outside burners to medium.
4 burner barbecue - turn the two inside burners off and
reduce the two outside burners to medium.
5 burner barbecue - turn the three inside burners off, leave
one outside burner on high and reduce the other outside
burner to medium.
When the desired temperature is reached, open the
roasting hood and sit the roast on a roast rack and place
this into a baking dish. Place the baking dish over the unlit,
center portion of the cooking surface.