Bedienungsanleitung BroilKing Baron 420 (Seite 8 von 36) (Englisch, Französisch, Spanisch)

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DIRECT GRILLING GUIDE

1”

THICKNESS

HEAT

SETTING

TIME PER

SIDE

TOTAL

MINUTES

CHICKEN MED / WELL MEDIUM 3 / 3 / 3 / 3 12

CHICKEN WINGS MED / WELL MED / LOW 5 / 5 / 5 / 5 20

HAMBURGER MEDIUM MEDIUM 3 / 3 / 3 / 3 12

HAMBURGERS

3/4” FROZEN

MEDIUM MEDIUM 3 / 3 / 3 / 3 12

FISH FILLET MEDIUM MEDIUM 2 / 2 / 2 / 2 8 - 10

LOBSTER TAILS

SPLIT

MEDIUM MEDIUM 4 / 4 / 4 / 4 16 - 20

Use same technique as the perfect steak grilling guide

(pg.7)

INDIRECT CONVECTION COOKING

This method is ideal for cooking large cuts of meat such as

roasts or poultry. The food is cooked by hot air circulating

around it.

1. For most applications of convection cooking with and

without a rotisserie, a drip pan is recommended to catch

the drippings. Place drip pan on top of the Flav-R-Wave,

beneath center of food. Put half to one inch of water in the

drip pan. Fruit juice, wine or marinade may also be added to

enhance the flavor. Do not let the drip pan run dry.

2. Convection cooking without a rotisserie is best with the lid

closed and the heat reduced. All burners can be set to low

or the outside burners can be set to medium and the middle

burner(s) can be turned off. Turning the center burner off will

prevent juices in the drip pan from burning.

3. Prior to placing the meat on the gas grill, baste the meat with

vegetable oil. This will enhance browning on the outside of

the meat.

4. When cooking without a drip pan, close attention must be

paid to avoid the risk of a grease fire and is not recommended.

5. Turn gas grill off and allow it to cool before removing drip

pan. The fat drippings are highly flammable and must be

handled carefully to avoid injury.

6. For convection cooking roasts and poultry without a

rotisserie, put meat in a roasting rack directly on grids.

INDIRECT CONVECTION AND

ROTISSERIE COOKING GUIDE

BEEF ROAST 3-6 LB MED/LOW 2 - 4 HRS

BEEF ROAST 6-10 LB MED/LOW 3 - 5 HRS

PORK ROAST 2-5 LB MED/LOW 2 - 4 HRS

PORK ROAST 6-10 LB MED/LOW 3 - 5 HRS

TURKEY OR

CHICKEN

2-5 LB MED/LOW 2 - 4 HRS

TURKEY OR

CHICKEN

5-10 LB MED/LOW 3 - 5 HRS

When using rotisserie burner, set heat at MED / HIGH

ROTISSERIE COOKING

Follow the steps for Indirect Convection Cooking. (see left)

1. The rotisserie can accommodate up to 7 kg (15lb) of meat

with the limiting factor of rotating clearance. For best

results the meat should be centered on the center line of

spit to eliminate an out-of-balance condition.

2. The rotisserie can be used with the cooking grids in place

if space allows.

3. Fasten the meat securely on the spit prior to placing it on

the gas grill. For poultry, tie the wings and legs in tightly.

REAR BURNER ROTISSERIE

1. Certain models feature a rear burner for rotisserie cooking.

The rear burner rotisserie method is the ultimate for

cooking roasts and poultry. With the heat source located

behind the food, there is no chance of a flare up caused

by fat drippings. A dish or drip pan placed below the spit

will collect the juices for basting or for preparing a sauce.

2. The spring loaded rear burner may be easily removed

when not in use.

3. To operate your rear burner, see “Lighting the Rear

Burner.” (page 6)

MEAT TEMPERATURE GUIDE

RARE MED. WELL

BEEF / LAMB / VEAL 130°F / 55°C 145°F / 63°C 160°F / 70°C

PORK 150°F / 65°C 170°F / 77°C

POULTRY 170°F / 77°C

For best results, use a meat thermometer

COOKING TECHNIQUES

Rear

Burner

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