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| GAS BARBECUE |
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GAS BARBECUE
The great difference between a gas barbecue and a charcoal grill is that the first one is faster. In fact it’s very easy to turn it on: you just have to push button “on” and in 10-15 minutes the barbecue will reach the right temperature and will be ready to use. DIRECT COOKING This kind of coking is recommended for steaks, pork chops, sausages, kebabs, vegetables and food that cook in less than 25 minutes. Keep in mind that you always have to cook with the closed lid to reach the best performance. Turn on the barbecue and position the burners on the higher temperature; close the lid and let the barbecue get hot. Settle the burners according to the required temperature on the basis of the recipe you’re following. Put the food on the grill. Close the lid and grill with direct cooking on the heat source; the heat will cook directly from the lowest layer. The food should be turned at half cooking. INDIRECT COOKING This kind of cooking is recommended for roast, cutlets, chickens, turkeys or other kinds of meat that cook in more than 25 minutes. To obtain the best results, you have to keep the lid closed. Turn on the barbecue and position the burners on the higher temperature; close the lid and let the barbecue get hot. Settle the burners according to the required temperature on the basis of the recipe you’re following. Close the lid and grill with indirect cooking. The heat will raise covering the food, it will reflect itself on the internal walls of the barbecue and cook food equally on every side. The heat circulates like in a kitchen appliance, so you don’t have to turn the food. |
