Tips for outdoor grilling
25
Indirect cooking
After preheating the grill, with burner set at maximum and with the cooking cover closed, position the
food on the side of the grill nearest, but not over the lit burner. With the 90 cm barbecue, light the side
burners and place the food on the central grill. Start the cooking with the burner set to minimum then
increase it gradually. This cooking method will take considerably longer than with the direct cooking, but a
good result will be obtained. This type of cooking is more suited to large pieces of meat (joints or whole
chicken) and fish (sea bream, mackerel etc.), or thick fatty foods, which could catch fire with direct
cooking, as fat can drip onto the refectory ceramic plates.
Vegetables
For vegetables, like meat, it is a good idea to preheat the burners to the maximum (5/10 minutes) with the
cooking cover closed.
Direct cooking
At the end of the preheating phase, adjust the burners to minimum and place the vegetables on the grill.
Because vegetables have tendency to burn easily, we suggest the burners are set on minimum throughout
grilling.
Burner use diagram
TEMPERATURE
SETTING THE
BURNERS
USE
230 - 250 °C
Maximum position ( )
High heat. Preheating before to cook.
200 °C Average-maximum position
Medium-high heat. For direct cooking of thin
cuts of meat, fish and vegetables.
160 - 180 °C
Intermediate position ( )
Medium heat. To cook medium cuts of meat
(half chicken, chicken, etc.). Also suitable for
indirect cooking..
150 °C Average-low position
Medium-low heat. For indirect cooking or for
smoking; to reheat meals or keep just cooked
meals warm.
110-120 °C
Minimum position ( )
Low heat. To smoke and cook large pieces of
greasy or delicate foods; to grill vegetables; to
keep just cooked meals warm.
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