Manual Barbecook QUISSON 4000 (page 14 of 390) (All languages)

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14 www.barbecook.com

When grilling under a closed lid, always keep an eye on

the lid thermometer to make sure the appliance does not

get too hot. See “11.5 Watching the temperature”.

11.4 Grilling with closed lid

Closing the lid while grilling has some important advantages:

• The temperature of the grill is higher and remains more

constant.

• You reduce the cooking time of your food and keep your

food more moist.

• You reduce flare-ups and save gas.

When grilling under a closed lid, always keep an eye on

the lid thermometer to make sure the appliance does not

get too hot. See “11.5 Watching the temperature”.

11.5 Watching the temperature

Your appliance is equipped with powerful burners, so it heats up

rapidly and you can keep the temperature steady. When grilling

under a closed lid, however, you have to make sure that the

appliance does not get too hot. Keep an eye on the lid

thermometer and take into account the following guidelines:

• A normal cooking temperature is about 210 °C. At higher

temperatures, dripping and accumulated fat can ignite.

• The temperature should never be over 300 °C for more than

five minutes. This can damage and deform the appliance.

If the appliance gets too hot, cool it down by opening the

lid and setting the burners to a lower position.

11.6 Making optimal use of the heat

The central part of the bowl is hotter than the sides. To allow you

to use that hottest part to its full potential, the appliance is

equipped with grills of different sizes. It comes with:

• One large grill, to be placed in the centre of the bowl.

• Two smaller grills, to be placed at the sides of the bowl.

If you place the grills correctly in the bowl and light all the

burners, the entire central grill will be heated to the maximum.

Like that, you expand the hottest part of the bowl and you can

make optimal use of the grill surface of your appliance.

11.7 Taking advantage of the heat zones

When all burners are lit, the burner hoods distribute the heat as

evenly as possible over the grill. Despite this even heating, some

zones are still hotter than others. You can take advantage of

these heat zones to grill your food to perfection:

You can also create heat zones by playing with the power

of the burners. You can, for example, set a burner to a

lower position and use the zone above that burner for

delicate food or food that needs some time to cook.

11.8 Roasting food on the spit

To roast food on the spit, you have to make the main burners and

spit burner act together. To prepare a spit-roasted chicken, for

example, proceed as follows:

1 Remove the grills and warming rack from the appliance and

put them aside.

2 Light the main burners and close the lid to preheat the

appliance. In the meantime, put the chicken on the spit.

3 After ten minutes, open the lid, switch off the middle burner

and set the side burners to LOW. You can put a dish on the

middle burner to catch dripping fat.

4 Put the spit above the burners and close the lid. The hot air

will now cook the chicken, just like in a traditional oven.

5 When the chicken is partially cooked, light the spit burner to

crisp the chicken skin. Open the lid when lighting the burner

and close it afterwards.

6 Keep an eye on the chicken to make sure the skin does not

burn. Switch the spit burner off once the skin is crisp

enough.

When grilling under a closed lid, always keep an eye on

the lid thermometer to make sure the appliance does not

get too hot. See “11.5 Watching the temperature”.

11.9 Avoiding flare-ups

During grilling, some flare-ups are normal. Too many flare-ups,

however, increase the temperature in the appliance and can

ignite accumulated fat. To avoid flare-ups:

• Make sure the bowl is clean when you start grilling. We

recommend putting a new Leaf

in the bowl before each

use. See “12.2 Cleaning the bowl”.

• Regularly check if the fat drain hole is not blocked and if the

fat drip tray or cup is not full yet.

• When grilling fatty meat, trim excess fat, close the lid and set

the burners to a medium or low position.

12 MAINTAINING THE APPLIANCE

12.1 Cleaning the grill

We recommend cleaning the grill after each use, with the

Barbecook cleaner. Proceed as follows:

1 Spray the foam on the grill and let it act for a while.

The foam discolours, as it soaks off the dirt and greases.

2 Remove the foam with a soft sponge and water and rinse the

grill thoroughly.

Method Description Use

Direct Put your food directly above a

lit burner, set that burner to a

high position and keep the lid

open.

To sear meat

and vegetables

Indirect Put your food next to a lit

burner, set that burner to a

medium/low position and close

the lid.

To further cook

seared meat

Zone Hot? Use to...

Front Hot Grill delicate food (prawns, fish...)

Centre Hotter Prepare food that needs some time to

cook (e.g. sausages, chicken ties...)

Back Hottest Sear meat and vegetables

!gas_quisson_standard.book Page 14 Tuesday, September 2, 2014 2:13 PM

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Barbecook QUISSON 4000 Manual

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