Assessments - , GPA: ( )

Instruções de Operação Broil-Mate, Modelo 115994 LP

Fabricante : Broil-Mate
Arquivo Tamanho: 2.22 mb
Arquivo Nome :

Língua de Ensino:

O documento está colocado, por favor, espere

Baixe o seu Fechar

O documento está colocado, por favor, espere

Baixe o seu Fechar

Use this 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. COOKING TECHNIQUES DIRECT GRILLING GUIDE 1” THICKNESS HEAT SETTING TIME PER SIDE TOTAL TIME CHICKEN MED / WELL MEDIUM 3 / 3 / 3 / 3 12 MIN. CHICKEN WINGS MED / WELL MED / LOW 5 / 5 / 5 / 5 20 MIN. HAMBURGER MEDIUM MEDIUM 3 / 3 / 3 / 3 12 MIN. HAMBURGERS 3/4” FROZEN MEDIUM MEDIUM 3 / 3 / 3 / 3 12 MIN. FISH FILLET MEDIUM MEDIUM 2 / 2 / 2 / 2 8 - 10 MIN. LOBSTER TAILS SPLIT MEDIUM MEDIUM 4 / 4 / 4 / 4 16 - 20 MIN. Use same technique as the perfect steak grilling guide INDIRECT CONVECTION COOKING This method is ideal for cooking large cuts of meat such as roasts or poultry with or without a rotisserie. The food is cooked by hot air circulating around it. 1. For most applications of convection cooking with and without a rotisserie, a drip pan is recommended to catch the drippings. Place drip pan on top of the Flav- R-Wave, beneath centre of food. Put half to one inch of water in the drip pan. Fruit juice, wine or a marinade may also be added to enhance the flavour. Do not let the drip pan run dry. 2. In most cases convection cooking with and without a rotisserie is best with the cover closed and the heat reduced. All burners can be set to low or the outside burners can be set to medium and the middle burner(s) can be turned off. Turning the center burner off will prevent juices in the drip pan from burning. 3. Prior to placing the meat on the barbecue, baste the meat with vegetable oil. This will enhance the browning on the outside of the meat. 4. When cooking without a drip pan, close attention must be paid to avoid the risk of grease fire and is not recommended. 5. Use oven mitts when working around the barbecue to avoid injury. 6. Turn barbecue off and allow it to cool before removing drip pan. The fat drippings are highly flammable and must be handled carefully to avoid injury. 7. For convection cooking roasts and poultry without a rotisserie, place meat in a roasting rack directly on the grids. INDIRECT CONVECTION AND ROTISSERIE COOKING GUIDE BEEF ROAST 3-6 LB MED/LOW 2 - 4 HRS BEEF ROAST 6-10 LB MED/LOW 3 - 5 HRS PORK ROAST 2-5 LB MED/LOW 2 - 4 HRS PORK ROAST 6-10 LB MED/LOW 3 - 5 HRS TURKEY OR CHICKEN 2-5 LB MED/LOW 2 - 4 HRS TURKEY OR CHICKEN 5-10 LB MED/LOW 3 - 5 HRS When using rotisserie burner, set heat at Med. / High. ROTISSERIE COOKING Follow the steps for Indirect Convection Cooking above. 1. The rotisserie can accommodate up to 7 kg (15lb) of meat with the limiting factor of rotating clearance. For best results the meat should be centered on the center line of spit to eliminate an out-of-balance condition. 2. The rotisserie can be used with the cooking grids in place if space allows. 3. Fasten the meat securely on the spit prior to placing it on the barbecue. For poultry, tie the wings and legs in tightly to avoid contact with drip pan. Rear Burner Rotisserie Certain models feature a rear burner for rotisserie cooking. The rear burner rotisserie method is the ultimate for cooking roasts and poultry. With the heat source located behind the food, there is no chance of a flare up caused by fat drippings. Cook with confidence knowing you will get perfect results every time. A dish or drip pan placed below the spit will collect the juices for bastin...