Your new BeefEater Barbecue comes complete with detailed, easy to follow assembly and installation instructions. Should you for any reason experience difficulties with assembly, please contact us on (09) 573 2220 or contact us and we will be glad to assist you.

Your BeefEater Barbecue is manufactured and approved for outdoor use only. Never operate the barbecue inside your home, garage, recreational vehicle, or any enclosed area.

1. Select an outdoor location safely away from any flammable or combustible materials and in a position where passers-by are unlikely to be burnt, or meet with an accident. Keep the barbecue a minimum of 45cms (18”) from any combustible material.

2.Position the barbecue out of any direct wind which could affect combustion. This especially applies to the side burner.

3 Position the barbecue on a level surface. This applies to both mobile and built-in units.

Direct Cooking

This method of barbecuing where the food is directly exposed to the heat source or flame. Generally thinner cuts of meat, fish and poultry that cook fast, are more successful with this form of cooking, whereas thicker cuts are best cooked by the indirect method, or a combination of both.

Indirect Cooking

This method of cooking only applies if you have a roasting hood. Indirect cooking is where the heat circulates around the food, cooking by convection. This is similar to an oven and is recommended for rotisserie cooking, roasts, poultry, casseroles, vegetables and whole fish. The indirect method of cooking can also be used to cook such items as thick meat and fish steaks that have been quickly seared on the grill by the direct method (to seal in the natural juices) then completed by the indirect method.

The golden key to success in indirect barbecue cooking is to take your time and cook slowly. Firstly pre-heat the barbecue as previously described, then:

If your BeefEater has 2 burners (e.g. BUGG)   Turn both burners down to low setting.

If your BeefEater has 3 burners   Turn the central burner off and reduce the two outside burners to medium.

If your BeefEater has 4 burners  Turn the two inside burners off and reduce the two outside burners to medium.

If your BeefEater has 5 burners   Turn the three inside burners off, leave one outside burner on high and reduce the other outside burner to medium. Then raise the hood and place the food on the unlit, centre portion(s).

Warning:   Never cook with more than 2 burners on “High” when the hood is down. With the BUGG, burners must be on “Low” when the hood is closed. For Charcoal barbecues, simply move the coals away from the centre of the barbecue and place your food in the centre of the barbecue.

Ensure your BBQ is preheated, never place food onto a cold BBQ as this will cause food to stick. A light coating of cooking oil applied to the meat and/or cooking surface will help prevent food from sticking. Cooking oil sprays may be used to coat the food or cooking surface prior to cooking, but as the spray can be flammable, they should NEVER be used during cooking, while the burners are alight. Use our BeefEater Teflon liners as they are great for marinades and soft batter like cooking pancakes. BeefEater Teflon liners are available from you BBQ specialist retailer or shop.beefeaterbbq.com.au

Yes. If you are cooking a roast, it is a good idea to use the special BeefEater Roast Holder which not only keeps the meat away from the heat source, but sits neatly into a baking tray. This is essential in the case of the 2-burner barbecue or BUGG where the meat tray will be sitting over direct heat. The indirect cooking is the best way to roast meat with the hood down.

Grill marks is what you want on your BBQ meats and you will not get them from moving your meat too much around. To achieve them you place your steak or chicken onto the hot grill and let it sit there for at least 2 minutes. Rotate the meat by approx. 1 quarter and cook for another 2-3 minutes. Repeat the same process on the other side.

A meat thermometer or Beefeater digital thermometer is the only really safe way to test that meat is cooked to your satisfaction. Use the chart below to check against the temperatures recorded by the thermometer when you insert it into the thickest part of the meat. Take care when inserting the thermometer to make sure that it does not touch any area of bone. It is also advisable to check the temperature of large pieces of meat in more than one section.

Beef/Lamb
Rare: 52-55°C
Medium Rare: 55-60°C
Medium: 60-65°C
Medium Well: 65-70°C
Well done: 75°C

Pork
Medium: 65-70°C
Well done: 75°C

Chicken/Duck/Turkey
Poultry should be above 75C to ensure it is cooked properly and to avoid food poisoning
Fish is cooked when:
• The flesh easily separates when tested with a fork
• The flesh comes easily away from the bone
• It loses its translucent appearance and become opaque

For protection keep the barbecue and trolley covered with a special BeefEater Polyester PVC cover to minimise weathering by the elements when the barbecue is not in use.

Many food acids, marinades, juices and sauces contain highly acidic elements that will slowly attack the surface of the enamel if not removed immediately after cooking.
• After use, remove all solid material from the cooking surfaces using a brass bristle brush or plastic scourer. Wipe off remaining residue with a paper towel.
• Gently wash the surface of the grills with a soft sponge and a solution of hot water and a mild dishwashing liquid.
• Dry the grills immediately using a paper towel.
• Coat the grills with a layer of cooking oil. This will protect the grills between barbecuing sessions.
Do not use highly caustic, harsh or abrasive chemical cleaners to clean the cooking grills. (Always check the manufacturer's specifications and recommendations prior to use).
• Before each subsequent use, pre-heat your BeefEater Barbecue for 10 minutes before cooking. Allow the unit to cool off and then remove any remains from previous cooking. Wipe off with a paper towel and then lightly coat with a layer of cooking oil. The cooking surfaces are now ready for barbecuing.