Your BeefEater Barbecue is manufactured and approved for outdoor use only. Never operate the barbecue inside your home, garage, recreational vehicle, or any enclosed area.
1. Select an outdoor location safely away from any flammable or combustible materials and in a position where passers-by are unlikely to be burnt, or meet with an accident. Keep the barbecue a minimum of 45cms (18”) from any combustible material.
2.Position the barbecue out of any direct wind which could affect combustion. This especially applies to the side burner.
3 Position the barbecue on a level surface. This applies to both mobile and built-in units.
This method of barbecuing where the food is directly exposed to the heat source or flame. Generally thinner cuts of meat, fish and poultry that cook fast, are more successful with this form of cooking, whereas thicker cuts are best cooked by the indirect method, or a combination of both.
This method of cooking only applies if you have a roasting hood. Indirect cooking is where the heat circulates around the food, cooking by convection. This is similar to an oven and is recommended for rotisserie cooking, roasts, poultry, casseroles, vegetables and whole fish. The indirect method of cooking can also be used to cook such items as thick meat and fish steaks that have been quickly seared on the grill by the direct method (to seal in the natural juices) then completed by the indirect method.
The golden key to success in indirect barbecue cooking is to take your time and cook slowly. Firstly pre-heat the barbecue as previously described, then:
If your BeefEater has 2 burners (e.g. BUGG) Turn both burners down to low setting.
If your BeefEater has 3 burners Turn the central burner off and reduce the two outside burners to medium.
If your BeefEater has 4 burners Turn the two inside burners off and reduce the two outside burners to medium.
If your BeefEater has 5 burners Turn the three inside burners off, leave one outside burner on high and reduce the other outside burner to medium. Then raise the hood and place the food on the unlit, centre portion(s).
Warning: Never cook with more than 2 burners on “High” when the hood is down. With the BUGG, burners must be on “Low” when the hood is closed. For Charcoal barbecues, simply move the coals away from the centre of the barbecue and place your food in the centre of the barbecue.
A meat thermometer or Beefeater digital thermometer is the only really safe way to test that meat is cooked to your satisfaction. Use the chart below to check against the temperatures recorded by the thermometer when you insert it into the thickest part of the meat. Take care when inserting the thermometer to make sure that it does not touch any area of bone. It is also advisable to check the temperature of large pieces of meat in more than one section.
Medium Rare: 55-60°C
Medium Well: 65-70°C
Well done: 75°C
Well done: 75°C
Poultry should be above 75C to ensure it is cooked properly and to avoid food poisoning
Fish is cooked when:
• The flesh easily separates when tested with a fork
• The flesh comes easily away from the bone
• It loses its translucent appearance and become opaque
Wash stainless steel and vitreous enamel with warm soapy water or detergent, using a clean cloth and if necessary a soft bristle brush. Only never use this method on the fascia, as harsh cleaners could damage the fascia graphics. Likewise, if your model features a glass window, this should be kept clean to maintain vision into the hood whilst cooking. Only clean the glass window when the hood is cold as water can crack hot glass.
• In the case of stainless steel, cleaning in one direction only along the original polish lines, produces best results.
• To remove light grease or salt spray, use soap, liquid, or powder detergents with warm water.
• To remove heavy grease from vitreous enamel and powder coated trolleys, use concentrated detergent, or domestic cleaning powders.
• To remove heavy grease from stainless steel, use a recommended stainless steel cleaner.