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Other Useful Tips
You don’t need to be an expert to serve up a tasty, good looking meal. Try these ideas:
•
Although cooking on the optional hotplate seems easier, cooking on the grill
gives you a more authentic barbeque flavour. Natural juices vapourise, with the
vapours penetrating back into the food.
•
As an alternative to simply grilling, try marinating your meat, fish, poultry or
vegetables first. The longer you leave the food to stand in the marinade, the
more thoroughly the flavour will soak through. Several pre-made marinades are
available and good recipes are easy to come by. It is best to leave food standing
in the refrigerator.
•
If you use a tomato or sugar based sauce for basting, apply it in the last 5-10
minutes of cooking. Using these sauces over a longer period of time will result in
over-browning.
•
To prevent meat from curling, slash the remaining fat at roughly 5cm intervals,
taking care not to cut into the meat.
•
Avoid burning or charring food as this has been shown to be unhealthy. Don’t
leave cooked food standing for too long before eating.
Covered Cooking
Cooking with the Hood Closed
Using the roasting hood traps heat, moisture and flavour that is normally lost on an open
top barbeque. The Ziegler and Brown Grill is designed with plenty of power to heat up
quickly and cook lots of food with the hood either open or closed. With the hood closed
and the barbeque already pre-heated, its important to then turn burners to
LOW
and
occasionally even
OFF
as required, in order to not overheat the barbeque which could
result in increased temperature hazards and burning your food. Never let the hood
temperature exceed 300 ºC.
For covered cooking, there are two basic ways to cook:
(A) Direct Cooking and (B) Indirect Cooking
(A) Covered Cooking-Direct Cooking Method
This is when you place the food directly over the lit burners, either on the grill or the
optional hotplate.
This method is great for frying, searing and grilling, especially with thinner cuts and foods
that require shorter cooking time. Cooking takes less time than with the hood open, and
the results are more tender and juicy. Preheat the barbeque with both the burner on
HIGH
and the hood closed until the hood thermometer reads around 200ºC. Importantly, once
the barbeque is pre-heated and the hood is closed, heat is trapped around the food, so the
