Bakers & Chefs 9905TB Assembly & Operating Instructions - Smoking Techniques
Smoking gives food a distinctive delicious flavor
. The surprisingly speedy and versatile cooking
method expands the creative chef's menu with endless new and innovative ways to prepare popular barbecue
dishes.
Meat, poultry, game or fish can first be marinated to
enhance the flavor
. You can also rub the food
with herbs, spices or flavored oils. An enormous array of foods can be smoked in your Bakers & Chefs grill
to produce stunning results with very little effort.
Meal suggestions for smoking:
Tuna steaks:
marinated in Asian flavors of sesame oil, soy sauce and sherry
Pork fillets:
rubbed with ginger, orange rind and brushed maple syrup
Mussels:
brushed with lemon rind and chilli oil
Lamb cutlets:
marinated in virgin olive oil, lemon, oregano and black pepper. The same marinade can
be used for a whole leg or rack of lamb
Scallops:
lightly smoked then served with mango, mixed greens, asparagus, cherry tomatoes and
your favorite dressing
All you need for smoking on your Bakers & Chefs is the optional cooking pan and a roasting rack. First,
line the inside of the pan with foil. The smoking agent, either pure wood chips or smoking mix, is sprinkled over
the foil. Dried herbs and spices may also be added to produce different flavors.
Place the cooking pan
directly over the burner
, the heat underneath will eventually produce the smoke to season the food. Elevate
your food above the pan using a roasting rack, baking rack or even our optional fry basket will work.
You can
adjust the strength
of the smoke flavor by only smoking for half or three quarters of the
cooking time, then roast your food until done. The heat required for smoking is normally
low to medium.
Foods naturally high in oils
lend themselves well to smoking, while drier foods benefit from
marinating first. Red meats, poultry, game, fish and seafood can all be smoked easily in your Bakers & Chefs.
Smoking Techniques
Stir-frying Techniques
Now it's time to take a trip to the Orient and try stir-frying. This method of cooking is already popular
around the world and can be easily accomplished outdoors on your Bakers & Chefs grill. It's a quick and
healthful way of preparing a complete meal of meat, poultry or seafood in infinite combinations with other
interesting ingredients like vegetables, rice or noodles.
Meal suggestions for stir-frying:
Chicken:
boneless chicken pieces especially sliced breasts
Fish:
sliced fillets of firm fish, assorted seafood such as prawns, scallops and calamari
Pork:
sliced fillets, diced or minced pork, sliced leg steak, sliced chops
Beef:
(sliced) fillet, rib-eye, round, rump, sirloin
Lamb:
(sliced) fillet, round, loin
Wok preparation:
preparation
Although it is possible to stir fry in other dishes, the wok is your best tool. It's high sides enable the cook
to stir food without spilling. It's construction allows you to cook quickly at high temperatures, with instant control
of heat which is essential for successful stir frying.
The
wok should be seasoned
to create a smooth nonstick surface. Simply heat the wok directly over
a high heat and coat the entire inner wok surface with vegetable oil using a clean paper towel. Repeat the
procedure until the paper comes away clean. The
wok is now ready
for action! After cooking, wash the wok
in warm, soapy water. Dry, then rub with oil to form a protective film.
PAGE 22