BeefEater SL4000s - Manual (Page 14)

14
Getting The Most From Your Barbecue
Most importantly, do not allow your barbecue to overheat. Your
hood is designed to keep the heat in, and so requires constant
monitoring.
Do not use more than 2 burners on high at any one time. As a
guide, for a 4 burner barbecue in moderate weather:
Two burners on low produces 150°C/300°F
Two burners on medium produces 195°C/385°F
Two burners on high produces 240°C/460°F
During cold or windy conditions, more heat is required.
Finally, resist the temptation to keep opening the hood while
cooking. This will help to maintain a constant temperature, and
minimise cooking time.
Do not allow your barbecue
to overheat, as this may
damage some components.
Two burner Both burners slightly below medium
Three burner Middle burner off
Two outside burners to medium
Four burner Two inside burners off
Two outside burners to medium
Five burner Three inside burners off
One outside burner to high
Other outside burner to medium
Type of Meat Cooking Temperature Approximate Cooking Times
Beef 180°C / 355°F 45-55 min per kg 20-25 min per lb
Lamb 180°C / 355°F 45-55 min per kg 20-25 min per lb
Pork 170°C / 340°F 55-60 min per kg 25-30 min per lb
Veal 160°C / 320°F 40-50 min per kg 18-23 min per lb
Poultry 180°C / 355°F 40-50 min per kg 18-23 min per lb
Seafood 150°C / 300°F 20-30 min per kg 9-14 min per lb
Maintaining The Right Cooking Temperature
These two charts tell you how hot and how
long to cook various types of meat, and
the approximate burner settings to help
you achieve these results.
As you can expect, there are many
variables involved. A little experience is all
you’ll need to feel perfectly comfortable
and in control of your barbecue.
You may find it useful to purchase a meat thermometer to help take the guess work out of cooking.
Meats such as beef, lamb, veal and pork should be about 70ºC/160ºF when medium. Chicken and Turkey
should be 85-90ºC/185-195ºF.
Preheating Your Barbecue
Like an oven, preheating your barbecue before cooking produces better results. Because your hood retains
heat so efficiently, preheating your barbecue is quicker with the hood down.
Turn the outside two burners to high. Close the hood, and allow to preheat for about 8 minutes, Then reduce
the burner settings to achieve and maintain the required temperature, by following these guidelines.