Kleenmaid OCCPB - Manual (Page 22)

C O O K I N G 22 22
PREPARING TO SMOKE
Smoking gives food a distinctive, delicious flavour. You will find
a variety of wood chips available for use in smoking grilled foods.
Pre-soaking of wood chips may be required so read and follow
the manufacturers instructions for preparing smoking chips prior
to use.
NOTE: It is our experience that many smoking chip
products do not actually produce a smoke but
instead infuses the food with flavour. Please read
product labels carefully and if in doubt, ask your
retailer for details.
USING A CAST-IRON SMOKER BOX
There are many optional smoker boxes available for purchase but
cast-iron is the type recommended for use with your infrared
barbecue.
Follow these guidelines and always refer to the label of your
smoking chips for specific directions.
Half fill water tray and turn the left or right barbecue burners
on ‘HI’. Close hood and preheat your barbecue 3 - 5 minutes.
Fill your smoker box with your prepared smoking chips.
Wear a flame retardant barbecue mitt and place your smoker
box about 15 cm from the back of a grill plate directly above a lit
barbecue burner. Allow smoker chips to heat about 30 minutes
(or until the scent of smoke is evident) then turn burners to ‘LO’
and add your food.
To cook indirectly, the food should be placed on the left or
right side of your barbecue (or secondary rack) opposite the lit
burners and smoker box. When cooking with a smoker box the
hood must be down.
TIPS FOR SMOKING
You can reduce the strength of the smoke flavour by only smoking
for half or three quarters of the cooking time.
Foods naturally high in oils lend themselves well to smoking,
while drier foods benefit from a marinade.
• Tuna steaks, marinated in asian flavours of sesame oil, soy
sauce and sherry.
• Pork fillets, rubbed with ginger, orange rind and brushed
with maple syrup.
• Mussels, brushed with lemon rind and chilli oil.
• Lamb cutlets, marinated in virgin olive oil, lemon, oregano
and black pepper. The same marinade can be used for a
whole leg or rack of lamb.
• Chicken, boneless chicken pieces, especially sliced
breasts.
• Fish, sliced fillets of firm fish, assorted seafood such as
prawns, scallops and calamari.
• Pork, sliced fillets, diced or minced pork, sliced leg steak,
sliced chops.
• Beef, sliced fillet, rib-eye, round, rump, sirloin.
• Lamb, sliced fillet, round, loin.
GUIDE TO SMOKING
BALANCING THE FOOD
In rotisserie cooking, balancing the food is of utmost importance.
The rotisserie must turn evenly or the stopping and starting action
will cause the food to cook unevenly and possibly burn the heavier
side.
The easiest foods to balance are those of uniform shape
and texture. To test if the food is balanced correctly when secured,
place the ends of the rotisserie spit loosely in the palms of your
hands. If there is no tendency to roll, give the spit a quarter turn.
If it is still stable, give it a final quarter turn. It should rest without
turning in each of these positions. It can then be attached to your
barbecue.
FOOD PREPARATION
When preparing poultry, truss the birds tightly so that wings and
drumsticks are close to the body of the bird.
The cavity of the bird may be stuffed prior to this. Pull the
neck skin down and, using a small skewer, fix it to the back of the
bird. Push the rotisserie spit through lengthwise, catching the
bird in the fork of the wishbone. Centre the bird and tighten with
the holding forks. Test the balance as described before.
A rolled piece of meat requires the rotisserie skewer to be
inserted through the centre of the length of meat, then secured
and balanced. For meats that contain bones, it is best to secure
the rotisserie skewer diagonally through the meaty sections.
SLOW COOKING WITH A ROTISSERIE
This appliance is equipped with bi-lateral infrared burners and is
the ideal set-up for rotisserie cooking because of the unique position
and angle of the infrared burners.
Rotisserie cooking produces foods that are moist,
flavoursome and attractive. The optional rotisserie kit is most
commonly used for cooking meat or poultry and is designed to
cook food slowly. A cooking pan can be placed beneath the food
to collect juices for basting and gravy.
After your food is balanced on the rotisserie spit and
attached to your barbecue, half fill grease / water tray and turn the
rotisserie motor on. Observe the rotation to be sure the rotisserie
is turning evenly, then turn the front and rear burners on
‘LO’.
Infrared rotisserie cooking on ‘LO’ heat can be done with the
hood open or closed.
CAUTION: DO NOT rotisserie cook with all burners
on ‘HI’ and the hood closed. The intense infrared
heat will overcook your food and can damage your
barbecue. Never operate this appliance unattended.
When cooking with the hood down, apply standard
oven temperatures. Refer to page 19.
INFRARED ROTISSERIE COOKING