Outdoorchef Davos Serie Mode D'emploi page 55

HEAT DIFFUSER installation
Cooking thicker, larger cuts of meat
For thicker, larger cuts of meat, we recommend that you heat these to the desired core temperature after barbecuing in the gas kettle at a low
temperature. Another option is to cook the meat in advance in the gas kettle (standard position) at a low heat until it reaches the desired core
temperature and then finish it off with a delicious crust on the BLAZING ZONE PLUS.
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Using other cooking utensils on the BLAZING ZONE PLUS
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When barbecuing other foods and using other cooking utensils, it is important to make sure that the complete barbecue surface is NOT covered
(accumulation of heat!) and to use only highly heat-resistant cooking utensils (e.g. cast-iron).
Before using the BLAZING ZONE PLUS for the first time (without the HEAT DIFFUSER)
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When barbecuing with the BLAZING ZONE PLUS for the first time, we recommend you start at the highest level of the stand device with the
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greatest clearance (see position 1) to check whether the heat is sufficient. If you would like more heat, you can regulate this using the stand
device and adjust the grid to position 2.
Cook your meat for a maximum of just 60 seconds on each side first to check whether this is sufficient. The time required to create an even
crust will vary depending on the type of meat and fat content.
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Use of marinades and sauces
For steaks and other cuts of meat (in particular without the HEAT DIFFUSER), we recommend that you avoid marinades and sauces to allow
you to fully appreciate the true flavour of the meat. A good steak needs nothing more than a little salt.
However, if you do wish to add marinades, make sure that you do not use too much oil to prevent flare-ups.
When using sauces (in particular, containing sugar) and spices, we recommend that you add these towards the end of the barbecuing time
to make sure the food does not burn.
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