Bakers & Chefs 9905TB Assembly & Operating Instructions
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Outdoor cooking has taken on a new dimension with the introduction of Bakers & Chefs grill. You willquickly come to realize that it is truly a stove on wheels that can do everything from frying, poaching, grillingand smoking to roasting succulent meats.THE BASICS:The two methods of cooking referred to frequently throughout this section are direct and indirectcooking. An explanation of both is necessary before you launch into your first meal. Some recipes will requireusing both direct and indirect cooking methods.DIRECT COOKING targets heat (flame) directly under the food. Use this method when grilling andsearing meats, poultry or fish. The Bakers & Chefs cooking grids, griddle, cooking pan or wok/saute pan canbe used for direct cooking. Side dishes, deep frying and smoking are just a few examples of meals best cookedin this manner. Unless otherwise noted, direct cooking requires the hood to be open, allowing you to watchas your dinner is prepared.INDIRECT COOKING is exactly as it sounds. Heat is directed around the food from an opposingburner(s) - not the burner directly underneath. Indirect cooking is always done with the hood down, creatingan atmosphere similar to your kitchen oven. Imagine you want to roast a piece of meat on your Bakers & Chefsgrill. You would select the indirect cooking method because it is closest to the way you would roast in yourkitchen. First, remove the center cooking grid and insert the cooking pan or griddle, with your meat placed ontop. Then, the left and/or right burners are ignited and the hood closed. If you are roasting a large quantity ofitems that require more space, you may place the items on two cooking grids with the farthest outer burnerignited. 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 thegrill 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 alower cooking temperature need only a period of two to three minutes. There is no need to pre heat forcasseroles, 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. Thenbrush the cooking surfaces with a fiber or brass wire brush. All cooking surfaces can be further cleaned withhot soapy water. To season your grill, keep cooking surfaces lightly oiled at all times. Simply wipe an oiledcloth over the cooking surfaces after each cookout. Vegetable oil is best for this purpose. The seasoningprocess keeps foods from sticking, and helps prolong the life of your cooking surfaces as well.Cooking MethodsCooking TechniquesYour Bakers & Chefs grill is capable of preparing mouth watering meals using many different cookingtechniques. Because every family enjoys different types of cooking, we offer a variety of quality-made cookingaccessories that allow you to customize the Bakers & Chef grill to meet your particular needs. The cookingtechniques on the following pages incorporate these custom-fit accessories. However, you may use yourown cookware to accomplish similar results.Grill - using the standard Bakers & Chefs cast-iron cooking grids or the optional griddle/hotplateRotisserie Cook - using the optional electric rotisserieBake, Roast, Smoke and Deep Fry - using the optional cast-iron cooking pan with lid, and fry basketStir Fry - using the optional wok/saute panPAGE 18 |
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