Beefeater BBQ Questions

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

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. 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 teflon liners as they are great for marinades and soft batter like cooking pancakes.

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 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 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 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.

Heat the grill up high then rub two halves of lemons dipped in salt into the grill surface. The acidity and abrasiveness in the salted lemons will break down any stubborn fat and grease to make light work of cleaning.

Wash stainless steel and vitreous enamel with warm soapy water or detergent, using a clean cloth and if necessary a soft bristle brush. Only never use this method on the fascia, as harsh cleaners could damage the fascia graphics. Likewise, if your model features a glass window, this should be kept clean to maintain vision into the hood whilst cooking. Only clean the glass window when the hood is cold as water can crack hot glass.

• In the case of stainless steel, cleaning in one direction only along the original polish lines, produces best results.
• To remove light grease or salt spray, use soap, liquid, or powder detergents with warm water.
• To remove heavy grease from vitreous enamel and powder coated trolleys, use concentrated detergent, or domestic cleaning powders.
• To remove heavy grease from stainless steel, use a recommended stainless steel cleaner.

Use warm soapy water and a soft cloth. BBQ wipes are also a great option. To remove heavy grease from stainless steel, use a recommended stainless steel cleaner.

You can test for leaks by spraying a mixture of soapy water over the gas bottle fittings and hose. If it bubbles, then there is a leak. Tighten the connections or replace the hose if it is leaking.

1. You can purchase a natural gas conversion kit from the retailer  but the conversion and installation must be done by a registered gas fitter or plumber.

2. Contact a registered gas fitter/plumber to obtain a quote for the conversion and to confirm whether this appliance will work efficiently with the current gas supply to your household, in accordance with installation Code AS/NZS5601.

Did you know that every state in Australia has its own Gas Safety Regulatory Body and its own set of gas laws?

Make sure you find out the gas laws of your state BEFORE you plan your alfresco kitchen.

In Victoria the governing body is Energy Safe Victoria and is located Level 5/4 Riverside Quay, Southbank VIC 3006 and phone number is (03) 9203 9700 and if you need to email info@energysafe.vic.gov.au. Energy Safety have strict laws which regulate the installation of barbecues in Victoria and Melbourne , particularly barbecues located in enclosed spaces such as alfrescos. Most people are completely unaware of these laws until they have an insurance claim knocked back, or a council inspection. It can be very costly to ignore these regulations.

What to look for when buying a gas appliance

The right appliances

To protect your investment and safety, choose gas appliances that have been certified by the Australian Gas Association (AGA), SAI Global, IAPMO, Global-Mark, BSI. Previously, appliances may have been certified by Vipac.

Look for the certification label that indicates the appliance meets certain safety standards in its design and manufacture.

Appliance retailers are required to sell appliances that comply with the relevant safety standards, and have been labelled or badged to indicate acceptance under current standards.

Compliance marks may look like the following:

Gas Complianc eMarks

The right gas

Check the identification plate to find out if the appliance is suitable for the available gas. If in doubt, check with the appliance retailer, your gas supplier or your licensed gasfitter.

Natural Gas and LP Gas (LPG) are not the same, and operating an appliance on the wrong type of gas can be hazardous.

If you buy a second-hand appliance, always check the identification plate to ensure it is a certified natural gas or LP Gas appliance, and have it serviced by a licensed gasfitter when installed.

Never connect an LP Gas appliance to a natural gas supply unless it has been converted to run on natural gas – not all LP Gas appliances can be converted to run on natural gas. Conversion of gas appliances at your home from one gas to another must be done by a licensed gasfitter who is endorsed for gas conversion work.

Vic: www.esv.vic.gov.au
WA. www.commerce.wa.gov.au/energysafety
NT: www.worksafe.nt.gov.au/
SA: /www.sa.gov.au/OTR
QLD: http://mines.industry.qld.gov.au/safety-and-health/petroleum-gas-safety.htm
NSW: http://www.fairtrading.nsw.gov.au/
ACT: www.actpla.act.gov.au
TAS: www.justice.tas.gov.au

for more FAQ

Gas equipment and installations

The Victorian Building Authority (VBA) is also an energy safety regulator in Victoria. It is responsible for regulating domestic gas fitting installation work and the issuing of licences to gasfitters (as well as all plumbing and building work)