Kleenmaid OCCPB - Manual (Page 20)

C O O K I N G 20 20
INFRARED HEAT SETTINGS
The suggested heat settings and cooking times shown are
approximate. Unlike the controlled environment inside your
kitchen, variables including outside temperatures, direction and
conditions of wind, as well as barbecue location will affect your
barbecue’s heat distribution. Because these condition vary, and
no two backyards are alike, we offer this guide as a convenience.
We recommend you monitor your barbecue closely and rotate
foods often to prevent over-cooking and ensure the most delicious
results every time.
PREPARING TO ROAST
Roasting uses the indirect cooking method. Therefore, the food
should be placed on the left or right side of your barbecue with
the burners lit on the opposite side. You can also use an optional
cast-iron pan underneath food allowing you to collect juices for
making gravies. Remember, indirect cooking requires the hood
of your barbecue to be down.
Half fill grease / water tray. Preheating your barbecue is not
required for slow cooking methods such as roasting. If you do
choose to preheat your barbecue before roasting, turn the burners
on
‘HI’ and close hood for approximately two minutes.
Type of food How cooked Approx cooking times
Beef Rare 30 min / kg
Medium 40 min / kg
Well done 45 min / kg
Lamb Medium 30 min / kg
Well done 40 min / kg
Veal 50 min / kg
Pork 50-60 min / kg
Chicken 37-45 min / kg
Duck 45 min / kg
Fish 18 min / kg
Turkey, 7 kg 37-45 min / kg + 20 min
Turkey, 7 kg 30-40 min / kg + 10 min
Oven temperature Recommended
barbecue setting
Slow 150º- 170ºC Left or right two burners on ‘LO’
Moderate 180º- 200ºC All four burners on ‘LO’
High 210º- 250ºC LF + RR burners on ‘HI’ and
LR + RF burners on ‘LO’
FOOD PREPARATION
Trim meat of excess fat. Truss meat and poultry with cooking
string to retain shape if desired. Bacon strips can be used to
cover the outside surface of lean meat and poultry to help prevent
it from drying out. To keep food moist during roasting be sure to
keep the water tray filled.
If using an optional cast-iron pan for cooking, you should
also add liquid to prevent burning the bottom of your food.
PREPARING TO BAKE
To bake in your new barbecue you’ll need a baking dish or cast-
iron cooking pan, and a pair of flame retardant barbecue mitts.
If the cooking pan is cast-iron be sure to season the pan before
use. Half fill grease / water tray. Preheat your barbecue three
minutes, then lower heat as needed. Baking uses the indirect
cooking method. To cook indirectly, the food should be placed
on the left or right side of your barbecue with the burners lit on
the opposite side. This is the slow cooking method. A faster
indirect method is to place your food in an optional cast-iron
cooking pan and place it in the centre of the barbecue with all
burners on
‘LO’. If higher heat is desired, turn Left Front (LF) and
Right Rear (RR) burners on ‘HI’ with Left Rear (LR) and Right
Front (RF) burners on ‘LO’ to create a crossray cooking pattern.
Either way, indirect cooking must be done with the hood down.
TIPS FOR BAKING
Prepare your favourite recipe as you would in the kitchen. You
will need to stir the food several times as it bakes, and add
additional liquid as required. Watch the temperature, and adjust
to cook according to your recipe directions.
BAKING TECHNIQUES
TIPS FOR ROASTING
Except when roasting with water in a roasting pan, the juices that
collect in the pan can be used as the base for a tasty sauce or
gravy. Place a cooking pan directly over the heat, add extra butter
if needed, then add several spoonfuls of flour to thicken sauce.
Finally, add sufficient chicken or beef stock to obtain the desired
consistency.
Once the meat is cooked, remove it from your barbecue and
cover with a piece of foil. Allow it to stand for 10 - 15 minutes
which allows the juices to settle. This will make carving easier
and ensure a tender, juicy roast.
NOTE: Do not exceed 250ºC cooking temperature as
this may damage the appliance.