Bakers & Chefs 9905TB Assembly & Operating Instructions - Cooking Methods
Outdoor cooking has taken on a new dimension with the introduction of Bakers & Chefs grill. You will
quickly come to realize that it is truly a stove on wheels that can do everything from frying, poaching, grilling
and smoking to roasting succulent meats.
THE BASICS:
The two methods of cooking referred to frequently throughout this section are
direct
and
indirect
cooking
. An explanation of both is necessary before you launch into your first meal. Some recipes will require
using both direct and indirect cooking methods.
DIRECT COOKING
targets heat (flame) directly under the food. Use this method when grilling and
searing meats, poultry or fish. The Bakers & Chefs cooking grids, griddle, cooking pan or wok/saute pan can
be used for direct cooking. Side dishes, deep frying and smoking are just a few examples of meals best cooked
in this manner. Unless otherwise noted,
direct cooking
requires the
hood to be open
, allowing you to watch
as your dinner is prepared.
INDIRECT COOKING
is exactly as it sounds. Heat is directed
around the food
from an opposing
burner(s) - not the burner directly underneath. Indirect cooking is
always done with the hood down
, creating
an atmosphere similar to your kitchen oven. Imagine you want to roast a piece of meat on your Bakers & Chefs
grill. You would select the indirect cooking method because it is closest to the way you would roast in your
kitchen. First, remove the center cooking grid and insert the cooking pan or griddle, with your meat placed on
top. Then, the left and/or right burners are ignited and the hood closed. If you are roasting a large quantity of
items that require more space, you may place the items on two cooking grids with the farthest outer burner
ignited. Either way, indirect cooking is only effective with the hood down.
PREHEATING YOUR BAKERS & CHEFS GRILL:
The grill lid is to be in a closed position during the preheat time period. It is necessary to preheat the
grill for a short time before cooking certain foods, depending on the type of food and the cooking temperature.
Foods that require a high cooking temperature need a preheat period of
five minutes
; foods that require a
lower cooking temperature need only a period of
two to three minutes
. There is
no need to pre heat
for
casseroles, roasts or other foods that require slow cooking.
PREPARATION OF THE COOKING SURFACES:
After preheating your grill,
coat
the cooking grids
with cooking oil
to prevent food from sticking
.
When you've finished cooking, leave your grill
running for 5 minutes on high
to burn off food residue. Then
brush the cooking surfaces with a fiber or brass wire brush. All cooking surfaces can be further cleaned with
hot soapy water. To season your grill, keep cooking surfaces
lightly oiled
at all times. Simply wipe an oiled
cloth over the cooking surfaces after each cookout. Vegetable oil is best for this purpose. The seasoning
process keeps foods from sticking, and helps prolong the life of your cooking surfaces as well.
Cooking Methods
Cooking Techniques
Your Bakers & Chefs grill is capable of preparing mouth watering meals using many different cooking
techniques. Because every family enjoys different types of cooking, we offer a variety of quality-made cooking
accessories that allow you to customize the Bakers & Chef grill to meet your particular needs. The cooking
techniques on the following pages incorporate these custom-fit accessories. However, you may use your
own cookware to accomplish similar results.
Grill
- using the standard Bakers & Chefs cast-iron cooking grids or the optional griddle/hotplate
Rotisserie Cook
- using the optional electric rotisserie
Bake, Roast, Smoke and Deep Fry
- using the optional cast-iron cooking pan with lid, and fry basket
Stir Fry
- using the optional wok/saute pan
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