Grill Cooking - Masport Maestro Benutzerhandbuch

NOTE:
The Infrared Rear Burner is configured to only burn on
High ( )".
IMPORTANT
Keep a spray bottle of soapy water near the gas supply
valve and check the connections before each use.
WARNING!
• Do not light the grill if odour of gas is present.
• It is important to ensure that all control valves,
including the gas cylinder, are turned off after use.
• When using the rear burner and rotisserie use 1 or 2
of the main burners at the low heat setting if a little
extra heat is required.
• Do not use the rear burner in combination with main
burners on high heat setting when the hood is closed.
• Caution / Danger: Extreme care is required when
cooking with hood in closed position. Frequent checks
must be undertaken for the heat and temperature to
ensure safe cooking.
• Too much heat can cause fire.
TURNING OFF A BURNER
To turn a burner to the 'OFF' position, it's a two step action. (1) Turn
the knob clockwise to High ( )" (2) then push in the knob and turn
clockwise to the 'OFF' position.
TURNING OFF YOUR BARBECUE
When you have finished using your barbecue, turn off the gas at the
bottle. Push in and then turn all the control valves fully clockwise to
the "OFF" position. Wait until the barbecue is sufficiently cool before
replacing the barbecue lid or closing its hood. Once cooled, a
protective cover should always be fitted to the barbecue to protect
your investment from the elements when not in use.
WARMING RACK
Warming racks are a convenient way to keep cooked food warm or
to warm items such as bread rolls. Always check that your warming
rack is properly fitted before use.

GRILL COOKING

The burners heat up the flame tamers underneath the grill, which
in turn heats the food on the grill. The natural juices produced
during cooking fall onto the flame tamers below and vaporise. The
subsequent rising smoke bastes the food, as it travels upwards,
imparting that unique barbecue flavour.
FLAT PLATE / FLAT-RIBBED PLATE
The burners heat the griddle plate directly, which then cooks the
food on contact. These allow for the cooking of smaller items, such
as seafood, which could fall through the spaces of a grill. They
are also suitable for cooking items that require high-temperature/
short-duration cooking, such as vegetables and smaller cuts of fish.
Similarly, these can be used in exactly the same way as a griddle in
the kitchen, for searing steaks, cooking eggs, etc.
DO NOT USE BOTH THE PLATE AND DEEP DISH AT THE
SAME TIME. THIS WILL CAUSE YOUR BBQ TO OVERHEAT
AND COULD CAUSE A FIRE.
COOKING AND USE OF HOOD
Barbecues equipped with a roasting hood give the option of
cooking with hood closed to form an 'oven' for roasting food, such
as joints of meat, whole chickens, etc.
38
546006.A.1 (GER) - June 2018
WARNING!
Cooking with the hood closed and the burners on high
creates a fire risk. When the hood is closed, a large
amount of heat is trapped inside the barbecue. Thus,
it is IMPORTANT to make sure that all the burners are
turned to the low position to prevent burning of the
food and damaging the barbecue. Avoid lifting the hood
unnecessarily as heat is lost every time the hood is
opened. Use the temperature gauge to check the heat
of the barbecue.
DO NOT ALLOW YOUR BARBECUE TO OVERHEAT. A
BARBECUE SHOULD NEVER BE LEFT UNATTENDED
WHILE COOKING!
For safety reasons, barbecue plates and grills will not cook as hot
towards the front of the barbecue.
The slightly lower temperature at the front can easily be overcome
by rotating the food being cooked around the barbecue plate or
grill.
FLARE-UP CONTROL
Flare-ups occur when meat is barbecued, and its fats and juices
fall upon the flame tamers. The smoke from some flare-up helps
give cooked meat its barbecued flavour, but excessive flare-up will
result in meat being burned. To control flare-up, it is advisable to
trim away excess fat from meat and poultry before grilling. Also, the
burners should always be placed on the low setting during cooking.
Finally, extinguish flare-ups by applying baking soda or salt directly
onto the flame tamers. Always protect your hands when handling
anything near the cooking surface of the barbecue.
If a fat fire should occur in the drip tray, turn all knobs to the off
position, turn off the gas at the bottle, and wait for the fire to go out.
Do not pull out the drip tray or douse with water.
COOKING USING OPTIONAL ACCESSORIES
ROTISSERIE COOKING (OPTIONAL)
Centrally secure the food with the rotisserie prongs, turning the
rotisserie rod by hand to test for balance, adjust the food position
if required. Insert pointed end of rod into the motor, test that
everything is running correctly.
Using the Rear Burner for roasting on a barbecue can be different
depending on our preferences. A suggestion might be to use 1-3
of the main burners to cook the roast and then use the Rear Burner
towards the end of the cooking to "brown up" the roast. Using
the Rear Burner by itself to do the cooking can take a long time
depending on the size of the roast.
Do not use the rear burner in combination with main burners on
high heat setting when the hood is closed.
WARNING!
• Caution / Danger: Extreme care is required when
cooking with hood in closed position. Frequent checks
must be undertaken for the heat and temperature to
ensure safe cooking.
• Too much heat can cause fire.
1. Carefully remove the cast iron cooking surfaces and the
warming rack from the barbecue.
2. Place the flame tamers to the centre of the barbecue body. It is
over this area that the meat will be cooked.