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Covered cooking (continued)
(A) Direct Cooking Method:
This is when you place the food directly over the lit burners, either on the grill or the hotplate.
This method is great for frying, searing and grilling, especially with thinner cuts and foods that
require shorter cooking time. Cooking takes less time than with the hood open, and the results are
more tender and juicy.
Preheat the barbeque with all burners on HI and the hood closed for 5 minutes. Importantly, once
the barbeque is pre-heated and the hood is closed, heat is trapped around the food, so the burners
will only need to be on LO and in many cases, some of the burners OFF. Heat from the lit burners
will circulate all through the hood cooking quite evenly. Quite close attention needs to be paid to
the food, and the burners frequently reset to LO or OFF as required to prevent overheating.
Don’t be afraid to open the hood often to check progress. You are in full control of the temperature
by turning burners higher, lower or OFF as required. The gas burners will respond instantly and
powerfully to your control. Most importantly, use the hood thermometer as a warning guide that the
barbeque is too hot. For grilling most foods, aim to keep the thermometer below 200ºC to avoid
burning.
NEVER let the temperature exceed 250ºC or the barbeque can dangerously overheat and burn
your food. A separate probe thermometer is available as an accessory from all Barbeques Galore
stores. This takes the guesswork out of knowing when your food is cooked.
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