Gasmate BQE328 User manual

ELECTRIC KETTLE
BBQ
Model No. BQE328
Important: Retain these instructions for future use.
Gasmate®is a registered trademark of:
Sitro Group Australia Pty Ltd www.gasmate.com.au
Aber Living Ltd, N.Z www.gasmate.co.nz 04477 06/22
FEATURES
Temperature gauge - Allows you to
constantly monitor cooking temperatures,
ensuring that the perfect meal is achieved
everytime
Cool touch handles on the hotplate and
base for easy assembly and portability
Powerful 2400 watt cast-in element is oval in
shape for even heat distribution and a super
fast heat-up
Utensil rack is ideal for resting utensils on
whilst barbecuing
Self locating swivel shelf
Space saving stand with moulded base
made from durable, heat resistant nylon,
the base supports the hotplate and drip tray

2
CONTENTS
Important Notes 1
Features of your BBQ 4
Setting up your BBQ 6
Temperature Settings 8
BBQ Cooking 10
Tips to cooking a great steak 11
Tips to cooking great fish fillets 11
Care and Cleaning 12
Guide to Meat and Poultry Cooking Times
and Temperatures 13
Recipes 14
SPECIFICATIONS
Model No BQE328
Rated Voltage 230-240V~ /50Hz
Rated Power 2200-2400W
IP Rating IPX4
Protection Class I
Recommended minimum
circuit rating
10A

3
IMPORTANT NOTES
When using electrical appliances, basic safety precautions should always be followed,
including the following:
• Do not immerse the control probe in water or any other liquid.
• Do not use the control probe in any other appliance.
• Do not leave the control probe in the appliance when storing outdoors.
• For indoor use, adequate ventilation or an exhaust fan is recommended.
• Read carefully and save all the instructions provided with an appliance.
• Always turn the power off at the power outlet before you insert or remove a plug. Remove by grasping the
plug - do not pull on the cord.
• Turn the power off and remove the plug when the appliance is not in use and before cleaning.
• Do not use your appliance with an extension cord unless this cord has been checked and tested by a qualified
technician or service person.
• Always use your appliance from a power outlet of the voltage (A.C. only) marked on the appliance.
• This appliance is not intended for use by persons (including children) with reduced physical, sensory or mental
capabilities, or lack of experience and knowledge, unless they have been given supervision or instruction
concerning use of the appliance by a person responsible for their safety.
• Children should be supervised to ensure that they do not play with the appliance.
• The temperature of accessible surfaces may be high when the appliance is operating.
• Never leave an appliance unattended while in use.
• Use well away from walls and curtains.
• Do not leave plastic utensils in contact with appliance while cooking.
• Only use appliance fully assembled with all parts correctly in place, as specified in this instruction book.
• Do not use the stand for any purpose other than to support your BBQ.
• Do not use an appliance for any purpose other than its intended use.
• Do not place an appliance on or near a hot gas flame, electric element or on a heated oven.
• Do not place on top of any other appliance.
• Do not let the power cord of an appliance hang over the edge of a table or bench top or touch any hot surface.
• Do not operate any electrical appliance with a damaged cord or after the appliance has been damaged
in any manner. If damage is suspected, return the appliance to the nearest Appointed Service Centre for
examination, repair or adjustment.
• For additional protection, Recommends the use of a residual current device (RCD) with a tripping current not
exceeding 30mA in the electrical circuit supplying power to your appliances.
• Do not immerse the appliance in water or any other liquid unless recommended.
• Appliances are not intended to be operated by means of an external timer or separate remote control system.
• This appliance is intended to be used in household and similar applications such as: staff kitchen areas in
shops, offices and other working environments; farm houses; by clients in hotels, motels and other residential
type environments; bed and breakfast type environments.
• The supply cord should be regularly examined for signs of damage and the appliance is not to be used if the
cord is damaged.

4
FEATURES OF YOUR BBQ
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TEMPERATURE GAUGE
Allows you to constantly monitor cooking
temperatures, ensuring that the perfect meal
is achieved everytime.
COOL TOUCH HANDLES
Cool touch handles on the hotplate and base
for easy assembly and portability.
POWERFUL 2400 WATT ELEMENT
The cast-in element is oval in shape for even
heat distribution and a super fast heat-up.
MOULDED BASE
Made from durable, heat resistant nylon, the
base supports the hotplate and drip tray.
UTENSIL RACK
Ideal for resting utensils on whilst barbecuing.
SELF LOCATING SWIVEL SHELF
SPACE SAVING STAND

5
RIBBED HOTPLATE
Seals in the juices and flavours of your
favourite foods, while allowing the fats
to drip through the drainage holes for
healthy, fat free cooking.
FLAT HOTPLATE
Ideal for frying a variety of foods including
eggs, bacon, tomatoes, onions and
mushrooms.
REMOVABLE DRIP TRAY
Collects the fats and juices during
cooking and is dishwasher safe for
easy cleaning.
LID AND STEAM VENT
High domed lid with steam vent. Seals in the heat and
moisture for natural convection cooking. The lid also
features a handy hook for storage on the side of the BBQ
when used with the stand.
THERMOSTATICALLY CONTROLLED PROBE
For total temperature control during cooking. Use MAX
temp for searing steaks, BBQ style roasting and use MIN
temp for gentle warming. The control probe is removable
for easy cleaning.
NON-STICK COOKING SURFACE
For fat free cooking and easy cleaning.
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6
SETTING UP YOUR BBQ
BEFORE FIRST USE
Remove any stickers from the hotplate. Wash the hotplate and drip tray in warm soapy water using a mild household
detergent. Dry hotplate and drip tray thoroughly.
NOTE
The BBQ does not operate unless the probe shield is correctly attached before use.
To assemble the probe shield
1. Remove the 4 screws from the probe shield using a
screwdriver.
4. Using a screwdriver, attach the probe shield to the
hotplate socket with the 4 screws.
5. Replace the BBQ hotplate and insert the probe
before use.
2. Lift off the BBQ hotplate from the base using the
handles.
3. Place the probe shield on the outside of the base
over the hotplate socket so the 4 screw holes are
aligned.
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7
NOTE
Never attempt to remove the plastic pins from the metal
tube, as these are the locators for the swivel shelf.
To assemble the stand
1. Place the base of the stand on a flat level surface.
With the slots to the bottom, insert the metal tube
into the hole in the centre of the base and push down
firmly. See figure 1.
3. Place the top shelf onto the metal tube with the
utensil rack facing away from you and align it with
the swivel shelf. See figure 3. Push down firmly in the
centre of the top shelf to secure it.
4. Place the base of the BBQ on the top shelf and fit it
into position. The base is correctly positioned when
it is flush with the top shelf of the stand on all sides.
See figure 4.
2. Place the swivel shelf over the metal tube with the
handle on your left. Slide the shelf down the metal
tube until it rests on the two plastic pins. See figure 2.
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8
TEMPERATURE SETTINGS
5. Place drip tray into base. See figure 5. For easy
cleaning line the drip tray with aluminium foil.
This will collect the fats and juices.
NOTE
For better non-stick performance, ‘season’ the cooking
surface of the hotplate by applying a thin coat of cooking
oil and rubbing in with paper towelling before each use.
NOTE
The thermostat light on the control probe indicates the
BBQ is heating. This light will remain ON until the set
temperature has been reached and then will cycle ON and
OFF throughout cooking. This will ensure that the BBQ
always maintains the selected temperature. The preheat
time will depend on the heat setting selected.
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WARNING
Charcoal or similar combustible fuels must not be
used with this appliance.
Note: Do not place any objects such as saucepans
or plates on the hotplate.
Using your BBQ
1. Insert the control probe fully into the socket of the
hotplate.
2. Plug the cord into a 230/240V power outlet and
turn the power on. An extension cord that has been
checked and tested by your electricity supplier or a
qualified technician may be used with your BBQ.
3. Set the control probe dial to the desired heat setting.
4. Remove the lid from the BBQ and allow to heat
up. When the thermostat light on the control probe
switches off, the desired cooking temperature has
been reached and the BBQ is ready to use. For oven
style cooking, set the dial to setting 15, replace the lid
and preheat for approximately 10 minutes.

9
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Heat Control Probe
The probe is thermostatically controlled and incorporates
an indicator light which switches off automatically
when the temperature selected has been reached and
then cycles on and off to indicate that the selected
temperature is being maintained.
The settings on the dial represent the following temperatures approximately. Pre-heat your BBQ on MAX setting then
change to your desired setting.
DIAL SETTING CELSIUS (approx) USES TEMPERATURE
MIN 65ºC - 95ºC Keeping food warm LOW
MIN/MED 95ºC - 125ºC Simmering
MED 135ºC - 165ºC Frying MEDIUM
MED/MAX 165ºC - 195ºC Roasting
MAX 205ºC - 235ºC Searing and sealing HIGH
NOTE
The temperature settings are a guide only and may require adjustment to suit various foods and individual tastes. When
the dial is set to a MIN setting, it is quite normal for food to stop and start bubbling, as the thermostat maintains the
selected temperature.

10
BBQ COOKING
BBQ cooking allows you to roast meats and vegetables
efficiently, while sealing in the flavoursome juices.
The result is oven style, tender meat, with wholesome
crisp vegetables.
For a perfect result every time, read the BBQ Basics
section below.
BBQ Basics
• For optimum results, the BBQ should always be
preheated for 10 minutes with the lid on.
• Avoid removing the lid continually during the cooking
time. The heat loss will only lengthen the cooking
time.
• All meats should be fully thawed or at room
temperature before cooking.
• Baste the meat during the last ½ hour of cooking.
Excess basting will cause the meat to burn or darken
if left on throughout the entire cooking time.
• Meats such as beef, pork, chicken and poultry require
approximately 1½ - 2 hours to cook, depending on
the weight and size.
• After initially browning meat on the grill plate, cook
on a roasting rack. This prevents excess browning on
one side and eliminates turning the meat over.
• Avoid overcooking meats. The longer the cooking
time, the less tender the meat will be.
• Use a meat thermometer to take the guesswork out
of the BBQ cooking. The guides on the thermometer
will indicate the temperature of the food. The
temperature guide on the thermometer will tell you
when the meat is cooked to your desired choice. For
an accurate reading, always insert the thermometer
into the thickest part of the meat.
• Rest meat, covered, for about 10 minutes before
carving. This allows the juices to settle.
NOTE
Caution should be taken when using a metal rack on the
grill plate. Ensure there are no sharp edges that could
scratch the non-stick coating.
This symbol indicates, temperature of accessible
surfaces may be high when the appliance is
operating and for some time after use.
HOT SURFACES
DO NOT TOUCH

11
TIPS TO COOKING A GREAT STEAK
• Ensure that the BBQ has been preheated on MAX for
10 minutes or until the light on the control probe has
switched off.
• Rub a small amount of oil onto both sides of the
steak. Place steak onto the hot grill plate. The time
taken to cook a steak will depend on the thickness of
the steak. A thin steak will not take long at all.
• Only turn steaks once. Turning several times or
pressing down with tongs will only dry the steak out.
• To cook a rare steak, cook for 2-3 minutes,
depending on thickness, turn once and cook the
other side for a further 2-3 minutes. The steak will be
very soft to touch.
• To cook a medium steak, cook for 4-6 minutes. The
juices on the top of the steak will start to pool. Turn
steak over and cook for a further 4-6 minutes. The
steak will be tender to touch but not too soft.
• To cook a well done steak, cook for 7-9 minutes, the
juices will pool on the top of the steak and the colour
of the steak will change up the sides of the steak the
entire way. Turn steak over once and cook until the
steak feel quite firm to touch.
• Remove steaks from BBQ and rest, covered, for a few
minutes before serving.
TIPS TO COOKING GREAT FISH FILLETS
• Ensure that the BBQ has been preheated on MAX for
10 minutes or until the light on the control probe has
switched off.
• Lightly coat the fillets in a little oil and season with
salt and pepper, if desired.
• The time taken to cook a fish fillet will depend greatly
on the thickness of the fillet.
• Most fish fillets are cooked until they are just cooked
through. Although fish such as tuna or salmon can be
cooked so that it is still medium to rare on the inside.
• Place fillets onto the hot grill. Do not attempt to move
the fillets for at least a few minutes; this will only
break up the fillet. Once the fish has formed a crust
on the bottom and the colour of the fillets has started
to change on the sides you can turn it over.
• Using a non-stick spatula, carefully turn the fish over.
Only turn once. Cook the fish until it is just cooked
through, the fish will still cook slightly once removed
from the grill.
• A good way to tell if your fish is cooked through is
to place a small, thin knife into the thickest part of
the fish. If the knife feels warm to touch then the fish
is cooked. If it is cool then cook for a little longer.
The colour of the fillet will have turned from being
transparent to an opaque colour.

12
CARE AND CLEANING
Always turn the power off and remove the plug from the power outlet and the probe from the probe inlet, after use and
before cleaning. Allow the BBQ to cool before cleaning.
Control probe
If cleaning is necessary, wipe over with a damp cloth.
Note: Before inserting the control probe into the probe
inlet, ensure the interior of the inlet is completely dry.
To do this wipe interior of probe inlet with a dry cloth or
shake out excess water vigorously.
Important: Do not immerse the control probe in water or
any other liquid.
Do not knock or drop the probe as this can damage
the probe. If damage is suspected, return the control
probe to your nearest Service Agent or the Maker for
inspection. Refer to the Customer Service contact
information at the end of this booklet.
Hotplate and drip tray
The element in the hotplate is cast in, so it is safe to fully
immerse in water. Wash the hotplate and drip tray in
warm soapy water using a mild household detergent and
a soft washing sponge.
A bottle brush may be used to clean the drainage holes
in the ribbed hotplate.
The hotplate and drip tray are also dishwasher safe.
Note: Do not use abrasives or metal scourers as they will
scratch the non-stick cooking surface. Dry the hot plate
and drip tray thoroughly before storing.
Moulded base and lid
The base and lid can be wiped over with a damp cloth
or washed in warm soapy water using a mild household
detergent and a soft washing sponge. Do not use
abrasives or metal scourers as they may scratch these
parts.
Note: Do not place the moulded base or lid in a
dishwasher.
Stand
The stand can be wiped over with a damp cloth.
Note: Do not place any part of the stand in a dishwasher.
Storage
Always dry and assemble the BBQ before storing. Ensure
the drip tray and hotplate are correctly positioned.
For outdoor storage of your BBQ, remove the control
probe and store in a safe, dry place.

13
GUIDE TO MEAT AND POULTRY COOKING TIMES
AND TEMPERATURES
NOTE
All times stated in recipes and on the chart below are approximate. Cooking times will vary depending on the cut,
size and weight of the meat.
All times are in hours and minutes unless otherwise specified.
Cooking chart for meat temperature
The correct internal temperature of the meat will determine when it is cooked. Meat thermometers are available
from supermarkets or department stores.
Use the guide displayed on the meat thermometer to determine when the meat is cooked. We have listed a
guideline of temperatures below.
All times are in hours and minutes unless otherwise specified.
MEAT & POULTRY TYPE 1.5KG 2KG 2.5KG
Beef (rare) 1hr 10min 1hr 30min 1hr 50min
Beef (medium) 1hr 20min 1hr 40min 2hrs
Beef (well done) 1hr 30min 1hr 50min 2hrs 10min
Lamb (medium) 1hr 1hr 20min 1hr 40min
Lamb (well done) 1hr 20min 1hr 30min 1hr 50min
Pork 1hr 30min 1hr 45min 2hrs
Ham Approx. 20min/kg
Turkey Approx. 25 min/kg
CHICKEN SIZE WEIGHT/KG COOKING TIME
Number 10 1.0 50min
Number 15 1.5 1hr 20min
Number 20 2.0 1hr 50min
TYPE INTERNAL TEMPERATURE ˚C INTERNAL TEMPERATURE ˚F
Beef, Lamb (rare) 60ºC 140ºF
Beef, Lamb (medium) 65-70ºC 150-160ºF
Beef, Lamb (well done) 75ºC 170ºF
Pork 70-75ºC 160-170ºF
Ham 71ºC 160ºF
Turkey 75ºC 170ºF
Chicken min 75ºC 170ºF
Hamburgers 75ºC 170ºF
Sausages 75ºC 170ºF

14
RECIPES
Barbecue Chilli Lime Prawns (Serves 4)
1 kg green prawns
1 teaspoon palm sugar 2 tablespoons peanut oil
¼ cup lime juice
2 red chillies, seeded and finely chopped
1 tablespoon sweet chilli sauce
2 tablespoons chopped fresh coriander
1. Pre-heat the BBQ on MAX.
2. Shell and de-vein prawns leaving tails intact. Combine
prawns and remaining ingredients in a bowl and
refrigerate for 1 hour.
3. Cook prawns for about 3 minutes on each side or
until just cooked through.
4. Serve with steamed jasmine rice.
Baby Octopus (Serves 4)
1kg cleaned baby octopus 2 cloves garlic, crushed
¼ cup olive oil
¹⁄³ cup balsamic vinegar
½ cup basil leaves, shredded 2 tablespoons
brown sugar
Sea salt and freshly ground black pepper
1. Cut octopus in half if they are slightly large. Ensure
that the beaks have been removed from the centre.
2. Place octopus in a large bowl and cover with boiling
water. Allow to stand for 2 minutes then drain well.
3. Place octopus in a clean bowl with remaining
ingredients; refrigerate overnight.
4. Preheat the BBQ on MAX. Drain octopus then place
on hot grill. Cook for about 5 minutes or until they
have changed to a golden colour.
Soya Sauce Chicken Wings (Serves 4)
1½ kg chicken wings
¹⁄³ cup honey
½ cup low salt soy sauce
2 teaspoons Chinese cooking wine (optional) 2 cloves
garlic, crushed
3 teaspoons grated fresh ginger
1. Cut wings at joints and discard tips.
2. Combine remaining ingredients and chicken in a
baking dish and marinate for at least 2 hours.
3. Preheat the BBQ on MAX for 10 minutes. Remove
wings from marinade; reserve liquid.
4. Cook wings, on both sides, brushing with reserved
marinade. Turn wings often. Cook for about 15
minutes or until browned and cooked through.
5. Serve with rice.
Souvlaki Lamb Skewers (Makes about 22
skewers)
1 kg diced lamb (2 cm pieces) 2 cloves garlic, crushed
1 tablespoon chopped fresh oregano 2 tablespoons
lemon juice
¼ cup olive oil
1 yellow capsicum
1 red capsicum 1 large red onion
22-24 small bamboo skewers
1. Combine lamb, garlic, oregano, lemon juice and olive
oil, mix until combined.
2. Place lamb in marinade. Refrigerate for several hours
or overnight.
3. Cut capsicum and onions into pieces slightly smaller
that the lamb. Skewer about 3 pieces each of meat
and vegetables onto the bamboo skewers.
4. Preheat the BBQ on MAX for 10 minutes.
5. Cook skewers, turning until browned on all sides and
cooked as desired.

15
Beef Skewers with Satay Dipping
Sauce (Makes approx 24 skewers)
1 kg rump steak
2 tablespoons soy sauce
1 teaspoon sesame oil
1 clove garlic, crushed
1 tablespoon grated fresh ginger 24 small wooden
skewers
Satay Sauce:
1 cup crunchy light peanut butter
½ cup water
1 tablespoon soy sauce
1 tablespoon lemon juice
1 tablespoon sweet chilli sauce (no seed variety)
1 clove garlic, crushed 1 teaspoon palm sugar
1. Trim fat from steak and cut into 2 cm cubes.
Combine steak with soy, sesame oil, garlic and
ginger in a large bowl. Refrigerate for several
hours or overnight.
2. To make satay sauce, combine all ingredients in
a small saucepan. Cook, over a low heat until the
ingredients come together and thicken slightly.
Tip: If making sauce in advance and then reheating,
you may need to add a little water to thin the mixture
down.
3. Preheat the BBQ on MAX for 10 minutes. Thread
meat onto skewers.
4. Cook skewers on grill plate until browned all
over and just cooked through. Brush with a
small amount of the peanut sauce before serving
if desired or leave plain and serve sauce as a
dipping sauce.
Spicy Middle Eastern Chicken
Skewers (Serves 4)
750g thigh fillets
1 tablespoon lemon juice
1 tablespoon Moroccan seasoning spice mix 1
clove garlic, crushed
2 tablespoons olive oil 12 small wooden skewers
1. Trim fat from thigh fillets and cut into bite size
pieces.
2. Combine remaining ingredients in a large bowl.
Refrigerate for several hours or overnight.
3. Pre heat the BBQ on MAX for 10 minutes.
4. Thread chicken onto skewers. Cook skewers on
grill plate, turning until chicken is browned and
cooked through.
Serving suggestion: Serve chicken with a cucumber
mint dipping sauce.
Steamed Salmon Parcels (Serves 4)
4 x 180g Atlantic salmon fillets
1 stalk lemon grass, white only, chopped finely
4 eschallots, sliced thinly
¹⁄³ cup coriander leaves
1 large red chilli, seeded and sliced 2 cloves
garlic, crushed
2 teaspoons grated fresh ginger
½ cup coconut milk Sea salt
Freshly ground black pepper 1 tablespoon peanut
oil
4-6 baby bok choy, quartered Steamed jasmine
rice, to serve
1. Preheat the BBQ on MAX with the lid on for 10
minutes.
2. Combine the lemon grass, eschallots, coriander,
chilli, garlic, ginger, coconut milk, salt and pepper
in a bowl and mix well.
3. Place each piece of salmon on four individual
pieces of aluminium foil. Divide the coconut
mixture evenly over the tops of the salmon. Fold
each piece of foil up to make 4 sealed parcels.
4. Place parcels on the BBQ with the lid on for
about 12-15 minutes or until cooked as desired.
Remove from heat.
5. Heat oil on flat side of the BBQ and quickly cook
bok choy until just wilted; season with salt and
pepper.
6. Serve salmon with bok choy and steamed
jasmine rice.

16
RECIPES
Grilled Fish with Garlic and Lemon
(Serves 4)
4 fillets (800g) white fish fillets of choice
¼ cup olive oil
2 cloves garlic, crushed
¼ cup lemon juice 2 eschallots, minced
¼ cup shredded fresh basil leaves Sea salt
Freshly ground black pepper Salad, to serve
Lemon wedges, to serve
1. Place fish in a shallow dish. In a small bowl
combine the oil, garlic, lemon juice, eschallots,
basil, salt and pepper and mix well.
2. Pour marinade over fish and allow to sit at room
temperature for 15 minutes or in the refrigerator
for no more than 1 hour.
3. Heat the BBQ on MAX. Cook fish for 3-5 minutes
on both sides until just cooked through.
Note: Cooking time will vary depending on the
thickness of each fillet.
4. Serve fish with salad and lemon wedges
Grilled Chicken Breast with Salsa
Verde (Serves 6)
1-2 tablespoons olive oil
6 chicken breast fillets
Salsa Verde:
1 cup flat leaf parsley
½ cup dill
½ cup mint leaves 2 cloves garlic
1 tablespoon small capers
1 tablespoon grated lemon rind
Sea salt and freshly ground black pepper
¾ cup extra virgin olive oil
1. Preheat the BBQ on MAX for 10 minutes.
2. Rub oil onto chicken breast fillets. Cook chicken,
uncovered, until browned on both sides and
cooked through. Remove from heat and serve
with Salsa Verde
3. To make the Salsa Verde, blend or process
all ingredients until a chunky sauce texture is
achieved.
Tip: Salsa Verde also goes very well with pan fried
fish fillets.
Beef Fajitas (Serves 4)
600g skirt steak
½ cup orange juice
½ cup pineapple juice
½ cup soy sauce
1 red capsicum, sliced
1 yellow capsicum, sliced 1 red onion, sliced
½ iceberg lettuce, shredded 1 cup grated cheese
½ cup sour cream
½ cup salsa
1 avocado, chopped
8-12 flour tortillas, warmed
1. Trim any fat from beef. Place beef in a deep
dish and pour over the combined juices and
soy sauce. Marinate in refrigerator for at least 2
hours.
2. Pre-heat the BBQ on MAX. Remove beef from
marinade; reserve liquid. Cook beef for about 5
minutes each side or until cooked as desired.
Remove from grill and cover with foil while the
vegetables cook.
3. Place vegetables on hotplate and cook for 2-3
minutes. Pour over some of the reserved liquid
over the vegetables and cook for a further 1
minute. Remove from
4. Slice beef across the grain into thick slices.
5. To serve fajitas, place a little of each of the beef,
vegetables and remaining ingredients in the flour
tortilla and roll up.

17
Smoky Pork Ribs (Serves 4)
3-4 racks pork ribs (small, flat racks work best)
400ml smoky barbecue sauce
1. Preheat the BBQ on MAX with the lid on.
Place ribs, cut in half if necessary, into a deep
aluminium baking tray. Place 1 ½ cups water into
the base then cover with aluminium foil and seal
well.
2. Place tray onto grill plate; cook, covered, for 1
hour.
3. Remove ribs from tray and place into a deep
dish. Pour over barbecue sauce and ensure
that the ribs are well covered. Allow to cool long
enough for the steam to subside then cover and
refrigerate for 4 hours or overnight.
4. Preheat the BBQ on MAX with the lid on. Place
ribs on grill plate and cook, covered, brushed
and turning every 5 minutes, until the ribs are
heated through and are well browned.
Grilled swordfish (Serves 4)
4 pieces swordfish
2 cloves garlic, crushed
¹⁄³ cup white vinegar
¹⁄³ cup olive oil
¼ cup shredded basil leaves
Salad:
250g baby rocket
100g semi dried tomatoes 150g feta cheese
100g kalamata olives
1. Place swordfish in a large dish and pour over
two thirds of the combined dressing ingredients.
Cover and refrigerate for 1 hour.
2. Pre-heat the BBQ on MAX.
3. Cook swordfish for about 3 minutes each side or
until cooked as desired.
4. Serve swordfish over salad and drizzle with
remaining dressing.
Marinated Lamb Roast (Serves 4)
1 tablespoon olive oil
1 tablespoon chopped fresh rosemary 2 cloves
garlic, crushed
1 teaspoon grated lemon rind 2 tablespoons
lemon juice
2 teaspoons Dijon mustard
¼ cup mango chutney
1kg boned and rolled shoulder of lamb
1. Combine oil, rosemary, garlic, rind, juice,
mustard and chutney in a large zip lock bag or
large dish. Place lamb in marinade; cover and
refrigerate for 4 hours or overnight.
2. Preheat the BBQ on MAX with the lid on for 15
minutes.
3. Drain marinade from lamb; reserve marinade.
Place lamb on a piece of aluminium foil that has
been folded over 2-3 times. Cook lamb with
the lid on, brushing the lamb occasionally with
marinade, for about 1 hour or until just cooked
through.
4. Stand lamb, covered, for 10 minutes before
carving.

18
RECIPES
Roast Pork with Nutty Rice (Serves 4-5)
1.5 kg loin of pork
Olive oil
Sea salt
Freshly ground black pepper
Kitchen string
Filling:
20g butter, melted
1 small mushroom, chopped 1 eschallot, finely
chopped pinch nutmeg
½ cup cooked brown rice 1 tablespoon pine nuts
1 egg yolk
1 tablespoon chopped fresh parsley
1. Pre the BBQ on MAX with the lid on for 10
minutes.
2. Combine all filling ingredients in a bowl and mix
well.
3. Slice pork through the centre of the meat and
then along the bone. Score the rind. Fold meat
back and fill centre with the stuffing and tie
tightly with the string.
4. Brush meat lightly with oil and season with salt
and pepper.
5. Place pork onto grill plate, rind side up, cook,
covered, for approximately 1 hour then turn pork
over and cook for a further 30 minutes or until
the rind has crackled and the pork is cooked
as desired. Rest meat from 10 minutes before
carving.
Tip: If the pork will not sit flat when crisping the rind
use some aluminium foil on either side to keep in
place.
Roast Chicken with Stuffing (Serves 4)
1.6 kg whole fresh chicken
Sea salt
Freshly ground black pepper
Stuffing:
1 onion, chopped finely
2 teaspoons olive oil
3 cups fresh bread crumbs 40g softened butter
1 teaspoon grated lemon rind
2 tablespoons chopped fresh sage
1. Wash and clean chicken thoroughly. Pat dry with
paper towelling.
2. To make stuffing, cook onion in oil until softened.
Add to remaining stuffing ingredients and mix
well.
3. Place the stuffing inside the cavity of the chicken.
Tuck the wings back and tie the base of the
chicken with cooking string so that the legs are
crossed and securely positioned.
4. Preheat the BBQ on MAX for 10 minutes with the
lid on. Brush chicken with a little oil and salt and
pepper.
5. Brown chicken all over then place chicken on
a roasting rack and cook for 1½ hours or until
cooked through.
Tip: If cooking roast vegetables, place in the BBQ
halfway through cooking.
Grilled Mushrooms (Serves 6 as part of
a meal)
6 large flat mushrooms
¼ cup olive oil
2 cloves garlic, chopped finely
2 tablespoons chopped fresh basil sea salt and
freshly ground pepper
1. Pre-heat the BBQ on MAX with the lid on for 10
minutes.
2. Peel mushrooms and remove stems.
3. Place mushrooms onto the grill plate with the
underside face up. Sprinkle with olive oil, garlic,
basil and salt and pepper.
4. Cook mushrooms, covered for about 10-15
minutes or until cooked as desired.

19
Potatoes with Sour Cream and Sweet
Chilli Sauce (Serves 6 as part of a meal)
1kg baby new potatoes
1-2 tablespoons oil 2 teaspoons sea salt
freshly ground pepper
¹/³ cup sweet chilli sauce
1. Cook potatoes in a pot of boiling water until just
cooked; drain.
2. Preheat the BBQ on MAX for 10 minutes. Cut
potatoes in half and toss in oil and salt. Place
potatoes in a bowl and toss with the oil, salt and
pepper.
3. Cook on grill plate, turning occasionally, for
about 5-10 minutes or until crisp.
4. Serve with sweet chilli sauce and light sour
cream.
Grilled Mango Cheeks with Sweet
Lime Ricotta Cream (Serves 4-8)
4 large mangos
2 tablespoons caster sugar Ricotta Cream
300g fresh ricotta
2 tablespoons icing sugar, sifted
½ teaspoon vanilla essence 1 teaspoon grated
lime zest 1 tablespoon lime juice
1. To make the ricotta cream, process the ricotta,
icing sugar, vanilla, lime zest and juice in a food
processor or mixer until smooth. Transfer mixture
to a bowl, cover and refrigerate for 1 hour.
2. Preheat the BBQ on MAX for 10 minutes.
3. Cut 2 large cheeks (wide sides) from the mango.
Cut into flesh of mango in a criss cross design,
making sure that you don’t cut through the skin.
4. Sprinkle the mango cheeks with the caster sugar
and place on hot grill flesh side down, for about
5 minutes or until the sugar browns.
5. Remove mango cheeks from the BBQ. Carefully
push mango from the skin side so that the flesh
all separates. Serve mango cheeks topped with
the lime ricotta cream. Serve immediately.
Grilled Vegetable Salad with Halloumi
(Serves 4)
1 red capsicum
1 yellow capsicum
2 zucchini
2 baby eggplant
200g Halloumi cheese, sliced 200g baby rocket
1 red onion, sliced
Red Wine Dressing:
1 tablespoon red wine vinegar
3 tablespoons extra virgin olive oil 1 teaspoon
caster sugar
1 teaspoon Dijon mustard 1 teaspoon sea salt
1. Pre-heat the BBQ on MAX.
2. Place whole capsicums onto the hotplate and
cook, covered, turning every 5 minutes until the
skin has blackened. Remove from hotplate and
place into a plastic bag for 5-10 minutes. Once
cool, remove skin from capsicum, discard seeds
and membranes. Slice into thick slices.
3. Meanwhile slice the zucchini and eggplants into
thin strips and cook on the hotplate on both
sides until tender. Remove from heat and allow to
cool.
4. Cook the halloumi on the hotplate for about 1
minute or until heated through.
5. Combine the dressing ingredients in a jar and
shake well; pour over the grilled vegetables, baby
rocket and red onion, toss to combine.
6. Divide salad onto 4 plates and top with halloumi
cheese
Crunchy Corn Cobs in Husks (Serves 6)
6 corn cobs with husks on 125g butter, softened
2 bacon rashers, chopped finely
2 tablespoons chopped fresh basil
1. Preheat the BBQ on MAX for 10 minutes.
2. Carefully pull back husks from corn cobs but do
not remove completely; discard silks.
3. Combine the butter, bacon and basil together.
Using a knife or your fingers spread the butter
mixture generously over the kernels. Pull husks
back over corn.
4. Cook corn on grill plate, turning occasionally for
about 10 minutes.
5. To serve, pull back husks and enjoy!

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(Australia Only)
1300 174 876
Hours of operation:
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make any claims under the 1 year warranty.