Manual BroilKing Porta-Chef Pro (page 8 of 24) (English, French)

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COOKING TECHNIQUES

INDIRECT CONVECTION COOKING

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

roasts or poultry with or without a rotisserie. 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 centre of food. Put half to one inch

of water in the drip pan. Fruit juice, wine or a marinade

may also be added to enhance the flavour. Do not let

the drip pan run dry.

2. In most cases convection cooking with and without a

rotisserie is best with the cover 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 barbecue, baste the

meat with vegetable oil. This will enhance the browning

on the outside of the meat.

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

be paid to avoid the risk of grease fire and is not

recommended.

5. Use oven mitts when working around the barbecue to

avoid injury.

6. Turn barbecue off and allow it to cool before removing

drip pan. The fat drippings are highly flammable and

must be handled carefully to avoid injury.

7. For convection cooking roasts and poultry without a

rotisserie, place meat in a roasting rack directly on the

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 above.

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 barbecue. For poultry, tie the wings and legs in

tightly to avoid contact with drip pan.

Rear Burner Rotisserie

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. Cook with confidence knowing you will get

perfect results every time. A dish or drip pan placed below

the spit will collect the juices for basting or for preparing a

sauce.

The spring loaded rear burner may be easily removed when

not in use.

To operate your rear burner, follow the lighting directions on

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.

DIRECT GRILLING GUIDE

1”

THICKNESS

HEAT

SETTING

TIME PER

SIDE

TOTAL

TIME

CHICKEN MED / WELL MEDIUM 3 / 3 / 3 / 3 12 MIN.

CHICKEN

WINGS

MED / WELL MED / LOW 5 / 5 / 5 / 5 20 MIN.

HAMBURGER MEDIUM MEDIUM 3 / 3 / 3 / 3 12 MIN.

HAMBURGERS

3/4” FROZEN

MEDIUM MEDIUM 3 / 3 / 3 / 3 12 MIN.

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

LOBSTER

TAILS SPLIT

MEDIUM MEDIUM 4 / 4 / 4 / 4 16 - 20 MIN.

Use same technique as the perfect steak grilling guide

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