Point Santiago 3000 Instruction Manual - page 19
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in igniter, turn the switch half way and keep pushing the switch down until you can hear the gas streaming
out, and then keep turning the switch until a click is heard. The burner will often not ignite instantly/at first
attempt, because the mixture of gas and oxygen is not optimal at that time. Repeat by turning the switch
multiple times past the ignition “click” until the burner ignites. This is a safe and reliable way of igniting the
BBQ. Once the burner is burning, you can turn on the remaining burners simply by opening the gas flow to
“MAX”.
If the burner does not ignite at first attempt, push and turn the button back to the “off” position and repeat
the procedure. If the burner still does not ignite, wait a few minutes to give the gas time to diffuse away from
the BBQ before attempting again.
Manual ignition: If the described procedures do not work, the burner can be ignited manually, by utilizing a
(long) match.
Turning off the barbeque
When finished cooking, leave the burners at “MAX” position up to 15 minutes so that remaining grease
from the food will be removed. When turning off the BBQ, close the supply from the gas tank first; this will
allow the gas remaining in the hose to evaporate. This will only require a few seconds. The burners can then
be switched off.
Cooking
Saturate the surface of the griddle with cooking oil. This will keep the food from sticking to the surface of
the grill. Turn on the burners and leave them burning at a low temperature (“MIN”).
Tip:
While cooking
Flames caused by fat dripping from the food could damage the result, making the food burn easily.
Therefore, you should cut away excess fat from the meat if this becomes a problem. Removing the meat
from the flames is also advisable.
Indirect barbequing
Indirect barbequing means utilizing the BBQ almost as an oven. The food is placed on top of the centre
burner, which is not burning, with the outer burners turned on. This is suitable for larger pieces of meat
being cooked for more than 25 minutes. The meat will be cooked by circulating heat reflecting from the lid
and sides of the BBQ. In this way dripping of fat from the meat, causing flare-ups is avoided. This method is
also recommended for frying, baking, slow grilling and rotating spear/rotisserie. Utilizing a thermometer is
recommended, especially for larger pieces of meat.
Direct barbequing
This is the more traditional way of barbequing; with the heat originating directly below the food. Direct
barbequing is suitable for hot dogs and sliced meat where a crisp surface is desired. The lid could be left
open for a while for extra “tan” in the beginning. It is otherwise recommended to keep the lid closed, as this
will reduce the risk of flames and burned meat. Alternatively, aluminium foil or a frying pan could be placed
underneath the meat to keep fat from dripping.
Combined indirect and direct barbequing
This is advisable for extra large pieces of beef or fish. First use direct heat for a short while on both sides of
the meat. Then turn the temperature down and close the lid for 3-4 minutes.
Using a griddle
The griddle is the key to a good result. The characteristic “smoked” taste can only be obtained using a
griddle. This will allow juice from the food to drip down, creating steam surrounding the food – providing
the unique taste of barbequed meat. This method is most suitable for tender meat, vegetables and fish. When
cooking vegetables, they should be wrapped in foil, griddle or in a basket, preferable with some lemon juice,
onion, garlic or fresh herbs. Use medium heat and remember to flip the package a few times during the
barbequing.
Using a frying pan
The frying pan is simple in use and most suitable for cooking food with a high content of fat, like the kind of
food you would normally fry in a pan on your stove. To prepare the perfect steak, cover the meat with olive
oil (avoid dripping the oil directly in the pan, as this could result in burning the oil. Preheat the frying pan
for about 5 minutes (maximum heat). Fry the meat for 2-3 minutes on each side.
After using the frying pan, remnants of food should always be scraped off. To prevent rusting, the pan
should be saturated with oil.