Kleenmaid OCCPB - Manual (Page 21)

C O O K I N G 21 21
Half fill a cooking pan with vegetable or corn oil. Half fill
grease / water tray. Turn the barbecue burners on ‘HI’, close
hood and preheat your barbecue 3 - 5 minutes.
Open hood and place cast-iron pan on the mid section of a
grill plate then adjust the Infrared burners to ‘LO’.
Check the temperature of the oil carefully with a frying
thermometer or test with a cube of bread. The cube of bread
should brown in about 30 seconds for most cooking needs. A
temperature between 175ºC and 200ºC is optimal for preparing the
majority of deep-fried foods.
FOOD PREPARATION
Foods being deep-fried taste better when coated with either batter
or breadcrumbs to add flavour and prevent moisture from escaping.
TIPS FOR DEEP-FRYING
Wear a flame retardant barbecue mitt and slowly lower foods into
the hot oil using a wire scoop, fry-basket or stainless steel tongs.
Add only a small quantity of food to the oil, allow it to cook, then
repeat with another small quantity. This ensures the oil doesn’t
drop in temperature. Once the food is cooked, remove it carefully
and drain onto a paper towel. Turn the heat off as soon as you
have finished deep-frying and allow your pan to cool. When the
oil is cool, remove all remnants of fried foods by straining it
through a fine metal sieve, and store it in a clean bottle for future
use.
TECHNIQUES
This method of cooking is popular around the world and
can be easily accomplished outdoors on your gas barbecue. It’s
a quick and healthful way of preparing a complete meal using
meat, poultry or seafood in infinite combinations with other
interesting ingredients like vegetables, rice or noodles.
PREPARING TO STIR-FRY
Although it is possible to stir fry in other dishes, a wok is your
best tool. Its high sides enable the cook to stir food without
spillage. Its construction allows you to cook quickly at high
temperatures, with instant control of heat which is essential for
successful stir frying.
FOOD PREPARATION
Slice meat and poultry into long thin strips and cube fish fillets.
Remove all fat from meat and poultry and cut large vegetables
into even slices or cubes.
Marinate foods for extra flavour and tenderness. Marinating
times will vary for red meat, fish and or various cuts. Less tender
cuts of meat should be marinated longer. Remember to always
chill marinating food in the refrigerator prior to cooking.
Stir-fry meats, poultry or fish first. Next, add hard vegetables
like carrots. Then continue with softer vegetables like snowpeas
and peppers. To ensure even cooking, continually stir and toss
the food in the wok using a wooden spoon or spatula.
TIPS FOR STIR-FRYING
Place a wok on a grill plate or side burner directly over a ‘HI’ heat.
Add only a small amount of food at a time to ensure fast cooking
and also to allow the wok to reheat between ingredients.
GUIDE TO STIR-FRYING
TECHNIQUES
A wide variety of foods can be deep-fried outdoors on your
barbecue, from potatoes, to seafood and chicken. Deep-frying
uses a large portion of oil.
The outdoor location is ideal for deep-frying as smoke,
grease and smells disperse in the open air instead of collecting
on the ceiling of your kitchen.
PREPARING TO DEEP-FRY
Deep-fry on your barbecue using an optional cast-iron pan over
direct heat.
GUIDE TO DEEP-FRYING
PREPARING TO SMOKE
Vegetables are generally easy to cook on the barbecue. The
cooking rack makes it convenient because you can still use the
main cooking area while the vegetables are suspended above the
grill plates.
Pre-cook hard vegetables by briefly boiling or microwaving
them before cooking on the barbecue. Do not barbecue your
vegetables wrapped in aluminum foil. Infrared heat does not
cook through aluminum foil and reflective pans.
To keep vegetables moist, regularly brush them with butter
or oil.
The cooking rack can be used for purposes other than just
the obvious. Consider using the rack for warming french bread,
garlic bread, croissants or even bagels.
GUIDE TO USING THE SECONDARY
COOKING RACK