Aussie 6703C8FKK1 manual Roasting Indirect Method, Direct Cooking on the Grids

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Grill Cooking (Direct Method)

Direct Cooking on the Grids:

Food is cooked directly over the heat source. The Burners heat up the Flame Diffusers under the Cooking Grids, which in turn heat the food on the grill. The natural food juices from cooking fall onto the hot Flame Diffusers below and vaporize. Rising smoke bastes the food, giving it that unique barbecued flavor.

Use the Direct Cooking method for foods that take less than 25 minutes to cook: steaks, chops, kabobs, sausages, and more.

These foods should be turned once halfway through the grilling time.

To sear meats, place them over Direct High heat for 2 to 5 minutes per side. Smaller pieces require less searing time. Hamburgers, steaks, chops, chicken breasts, and larger cuts of meat all benefit from searing. Usually after searing you finish cooking the food at a lower temperature.

For Direct Cooking, preheat the grill with the Main Burners on “High.” Place food on the Cooking Grate, and then adjust all Burners to the temperature required. Close the Hood and lift it only to turn food or to test for doneness at the end of the recommended cooking time.

Cooking on Griddle Plates allows cooking of smaller items that otherwise would fall through the grill. The Burners heat the Griddle Plates directly, which cooks the food on contact. The Griddle Plates sear thin cuts of meat or cook food like eggs that can not be cooked on a grill. They can also be used to heat pans.

CAUTION

Do not preheat Cooking Grids over 5 minutes. The cooking surface coatings could be destroyed.

Use only long-handled heat-resistant plastic or wooden utensils to avoid scratching the non-stick surface.

Roasting (Indirect Method)

!WARNING

To reduce the risk of burns from the hot air and steam trapped inside:

• Open the Hood carefully when roasting on grill.

Indirect Cooking (Roasting):

Food is cooked like in an oven under lower heat and/or longer cooking times. These foods require more than 25 minutes grilling time and some are so delicate that Direct Cooking would dry them out or scorch them.

Use the Indirect Cooking Method to cook whole meats such as roasts, ribs, chickens, turkeys, and other large cuts of meat, as well as delicate fish fillets. Place the food to bake or roast on the center of the cooking grids inside a metal baking tray or a disposable heavy-gauge foil pan or on a roasting rack.

Preheat the grill with the Main Burners on “High.” Then adjust the Burners lower on each side of the food to the cor- rect temperature and turn “Off” the Burner(s) directly below the food.

Close the hood and cook “indirectly.” Monitor the temperature in the Hood Gauge. If the heat gets too high, turn the Burner to the “Low” position. Avoid lifting the Hood frequently, as heat is lost and the cooking time is extended.

For longer cooking times, add water to the Roasting Pan to keep drippings from burning. The drippings can be used to make gravies or sauces.