24
24 Safety, Assembly & Instruction Manual
Best results are achieved by placing your roast in a rack and that rack in a drip pan (these optional
accessories are available from your local Barbeques Galore store. The roast is elevated to allow heat to
circulate all the way around, and water, wine, juices, herbs can be added to the drip pan to help flavour
the roast and make a baste or gravy.
Preheat the barbeque with all burners on
HI
and the hood closed for 5 minutes.
Importantly, once the barbeque is pre-heated and the hood is closed, heat is trapped around the food,
so the burners that are on will mostly only need to be on
LO
and in many cases, more of the burners
turned
OFF
. Heat from the lit burners will circulate all through the hood cooking quite evenly.
On a 4 burner barbeque, 2 burners under the grills on
LO
and 2 burners under the hotplate
OFF
is usually the best setting for roasting.
On a 6 burner, 3 burners under the grills on
LO
and the other 3 burners all
OFF
is usually the best setting
for roasting.
Always remember to switch the barbeque OFF once you are finished cooking.
Ideal Hood Thermometer Temperature for Roasting: approx. 160ºC
Roasting Rack Temperature approx. 185ºC
Ideal Hood Thermometer Temperature for Browning or Crackling: approx. 200ºC (10 minutes only)
Roasting Rack Temperature approx. 225ºC
Ideal Hood Thermometer Temperature for Smoking approx. 90ºC
Roasting Rack Temperature approx. 115ºC
Place the roast on its rack in the drip pan onto the hotplate. Contrary to some beliefs, the slower and
lower (temperature) the food is cooked, the more even, tender and juicier the results will be. Importantly,
use the hood thermometer as a warning guide that the barbeque is too hot. For roasting most foods, aim
to keep the thermometer around 160ºC to avoid burning. Note that the temperature at the roasting rack
may be around 25ºC higher than the temperature measured at the hood thermometer. For short periods
of browning only, or for 10 minutes to make pork crackling, aim for around 200ºC. Note that temperature
at the roasting rack may be around 25ºC higher than the temperature measured at the hood
thermometer and most foods will quickly burn at this setting. For smoking, lower temperatures and
longer cooking times will result in more intense smoke flavour and more tender meats. Aim for around
90ºC. Note that temperature at the roasting rack may be around 25ºC higher than the temperature
measured at the hood thermometer. Always use a probe thermometer to ensure that the meat has
cooked all the way through to the right temperature. Don’t ever let the temperature reach into the “very
hot” zone or the barbeque will overheat and burn your food. A separate probe thermometer is available
as an accessory from all Barbeques Galore stores. This takes the guesswork out of knowing when your
food is cooked.
Always remember to switch the barbeque OFF once you are finished cooking.
Barbeque Tip
Great chefs will tell you that most meats need to “rest” away from the heat of the barbeque before slicing
forseveral minutes to allow the moisture pushed to the surface to redistribute. If you don’t rest the meat,
moisture that has pooled near the surface will run out and the rest of the roast will be quite dry.
Use the few minutes while resting the meat to open the barbeque hood, turn all burners to high for 3 or
5 minutes to burn off food residue. After 5 minutes, turn the barbeque
OFF
. While the cooking surfaces
are still hot, take a long handled brush or scraper and remove remaining oil and food residue. You should
use an oven mitt to avoid burns. 5 minutes now will save 30 minutes next barbeque.
Always remember to switch the barbeque OFF once you are finished cooking.
