Kleenmaid OCCPB - Manual (Page 19)

C O O K I N G 19 19
GRILLING POULTRY
Half fill grease / water tray and turn the barbecue burners on ‘HI’.
Close hood and preheat your barbecue 2 - 3 minutes. Open hood
and place food on the mid section of a grill plate. Sear 2 - 3 minutes
on each side then adjust the infrared burners to
‘LO’ and continue
cooking until desired preference.
To minimise flare-ups, use skinless poultry or use the indirect
method. Place the poultry on one side of the barbecue with the
opposing burners on
‘LO’ heat, and lower the barbecue hood.
GRILLING PORK
Half fill grease / water tray and turn the barbecue burners on ‘HI’.
Close hood and preheat your barbecue 3 - 5 minutes. Open hood
and place food on the mid section of a grill plate. Sear 2 - 3 minutes
on each side then adjust the Infrared burners to
‘LO’ and continue
cooking until desired preference.
Grilling times will vary according to meat thickness.
WHOLE FISH AND WHOLE FILLETS
Half fill grease / water tray and turn the barbecue burners on ‘HI’.
Close hood and preheat your barbecue 3 - 5 minutes. Open hood
and place food (skin down) on the mid section of a grill plate.
Sear two minutes on each side then adjust the Infrared burners to
‘LO’ and continue cooking until fish is opaque but still moist.
VEGETABLES AND FRUIT
Half fill grease / water tray. Prepare your fruit or vegetables and
brush with butter or basting sauce if desired. In some instances,
you may want to barbecue vegetables and fruit directly over the
heat, using the supplied grill plates.
Foods that work best with direct heat are relatively soft and
require a short cooking time: mushrooms, zucchini, tomatoes
and skewered fruit such as apricots, peaches, pineapple,
strawberries and kiwis. Remember the barbecue hood must
remain up when cooking directly.
To cook indirectly, the food should be placed on the left or
right side of your barbecue (or secondary rack) with the burners
lit on the opposite side. Either way, indirect cooking must be
done with the hood down.
GRILLING STEAK AND RIBS
Half fill grease / water tray and turn the barbecue burners on ‘HI’.
Close hood and preheat your barbecue 3 - 5 minutes. Open hood
and place food on the mid section of a grill plate.
Sear 2 - 3 minutes on each side then adjust the infrared
burners to ‘LO’ and continue cooking until desired preference.
You can also move the seared meat to the secondary cooking
rack to finish cooking. This method allows you to sear and prepare
larger amounts of meat and keep cooked food warm. Grilling
times will vary according to meat thickness.
GRILLING HAMBURGERS, BRATS AND SAUSAGES
Half fill grease / water tray and turn the barbecue burners on ‘HI’.
Close hood and preheat your barbecue 3 - 5 minutes. Open hood
and place food on the mid section of a grill plate. Sear 2 - 3
minutes on each side then adjust the infrared burners to
‘LO’ and
continue cooking until desired preference is achieved.
Cooking times will vary according to meat thickness.
For very firm vegetables, particularly potatoes and yams, we
recommend that you boil or microwave until almost cooked,
before placing them on the barbecue.
CAUTION: Infrared cooking times will be much
shorter than traditional grilling so never operate
this appliance unattended.
NOTE: Do not use aluminum foil to wrap vegetables
and fruit. infrared heat does not cook through
aluminum foil and reflective pans.
Cut of meat Approx. total cooking times
T-bone steak Rare: 4 - 6 min
Sirloin steak Medium: 6 - 8 min
Beef spare ribs Well done: 8 - 10 min
Porterhouse steak
New York strip steak
Hamburgers
Rare: 3 - 4 min
Brats Medium: 5 - 6 min
Sausages Well done: 6 - 8 min
Chicken breast Direct method:
(cook with bone down) approximately 6 - 8 min
Chicken wings Indirect method:
Drumsticks up to 30 minutes
Whole bird Indirect method:
(cook with breast up) approximately 1 hour
Chops Medium: 10 - 12 min
Loins Well done: 12 - 14 min
Cutlets
Whole fish
Approx. 8 - 18 min or
Whole fish fillets until fish is opaque