19
COOKING HINTS
CLEAN UP
COOKING TIPS
If flare ups occur turn the BBQ down and the flare will
subside as the temperature will decrease.
Always turn the meat with tongs, a fork will pierce the
sealed surface and let out the juices.
A few green gum leaves placed onto the cooking
grill or hot plate will give an Aussie bush flavour to
your meat or vegetables.
Don’t slash the steaks to see if they are cooked, press
the steak on the top if its soft it is rare, if it is slightly
springy it’s medium rare, less springy medium and
when firm its well done.
If time permits marinade the meat for added flavour
and tenderness. A basic wine, herb, onion and garlic
marinade is fine.
Fruit and vegetable accompaniments can be
cooked alongside meat or grilled in a Wok on the
Wok burner. Some are best wrapped in foil to retain
juices or you can place them on skewers.
Go easy on sugar and honey in marinades and
basting sauces as very sweet mixtures tend to scorch
easily.
Grilling the perfect steak requires the grill to be per-
heated well so that the grill is hot, this whey when
you place your steak on the grill it will sear the meat
quickly on the outside of the steak, it is best to turn
the steaks over often, say every 20- 30 seconds as
this will ensure the meats fat and enzymes are evenly
cooked, you may like to cook your steaks until the
blood shows through them before you turn them
but you will not be able to cook rare or medium rare
steaks this way as they will start to overcook in this
manner.
Place sausages on the grill or plate and turn them
frequently to brown the surface evenly. Be careful
not to use to much heat as sausages contain a lot of
fatty oil which will cause the flame to flare up burning
the outside of the sausage when cooked over the
open grill.
Bacon, eggs, mushrooms, tomatoes and onions are
best cooked on the plate you can toast buns or
bread on the open grill.
Fish, can be cooked on the plate with flour and
herbs or wrapped in foil to seal in the juices on the
grill. Cooking times for fish vary as to the type and
thickness of them generally times are a lot shorter
than meat.
1.
Check the grease collection tray after each use
and wash it in hot soapy water in the sink.
2. Scrape the plate and grills clean and wipe them
over with a coat of cooking oil.
3. Wipe the barbecue over with a soft cloth to
remove grease and marks.
4. Replace the lid or close the hood to protect the
cooking surfaces from the weather when storing
the BBQ away.
5. Check the gas supply is turned off.
6. Cover the barbecue with a Tucker barbecue
cover (optional extra recommended) when the
barbecue is cooled down.
