HEATSTRIP Crossray TCS2PL User manual

CROSSRAY
by
crossray.com.au
USER
GUIDE
BOOK

CONTENTS
BBQ CONTROLS &
OPTIONAL ACCESSORIES 3
Features
Optional accessories
RECOMMENDED HEAT SETTINGS 5
Temperature settings for
TCS4PL & TCS4FL 4 Burner BBQ
Temperature settings for
TCS2PL & TCS2FL 2 Burner BBQ 6
COOKING GUIDE FOR
DIFFERENT FOOD TYPES
Bacon & Eggs 7
Butterfly Chicken 8
Pizza 9
Whole Fish 10
Vegetables 11
Grilled Veg
Roasted Veg
Slow Roasted Meats 13
Chops & Steaks 14
Hamburgers 15
Sausages 16
Low’n Slow 17
Smoking meats 18
Cooking with a Rotisserie 19
Cooking with a pan, wok or flat cooking dish 20

BBQ Features
INFRARED
TECHNOLOGY Patented and
proven infrared
technology means
the CROSSRAY
delivers wonderful,
Intense heat like
red hot coals - food
is tastier and juicer
FA S T
CROSSRAY heats
up quickly and the
infrared technology
cooks food evenly
with no ‘hot & cold
spots’ - reducing
cooking time.
SO EASY TO USE MULTI-
PURPOSE
From patties to
pizzas, vegetables
to veal, or fish to eye
fillet, BBQing has
never been easier or
more fun. Cook from
Low n’ Slow at 110°C
to pizzas at 380°C
BBQ, Grill, Pizza
& Outdoor Oven,
Smoker, Low n’ Slow
CROSSRAY is the only
appliance you’ll ever
need. Lid up or down
TOTAL
CONTROL
SUPERB
RESULTS
CROSSRAY’S
angled infrared
ceramic burners use
significantly less gas
and give you ‘whole-
BBQ’ temperature
control, with virtually
no flare-ups and less
smoke.
CROSSRAY gives you
expert, professional
results for the
ultimate outdoor
cooking experience.
SELF
CLEANING
LARGE
COOKING
SURFACE
The closest thing
to a self-cleaning
BBQ you can get.
After use, simply
run on HIGH for
5-10 minutes to
significantly reduce
clean-up, as most of
the food residue is
simply burnt off.
The 2-piece upper
level is a true
additional cooking
area, ideal for roasting
large meats (such as
chicken, beef, ribs
etc.) fish, vegetables
and pizza - providing
an extra 60% of
cooking surface.
If you want the best, you can’t go past CROSSRAY
Page 3

BBQ Controls
Optional Accessories
OFF
NG
LPG
OFF
NG
LPG
Outdoor vinyl cover for 4 & 2
burner trolley model
TCS4AC-002(4 Burner),
TCS2AC-005(2 Burner)
Below diagrams indicates High and Low temperatures for
LPG and Natural Gas for the CROSSRAY BBQ
Rotisserie Kit
Burner models
TCS4AC-008 (4 Burner),
TCS2AC-007 (2 Burner)
Outdoor vinyl cover for 4 & 2
burner in-built model
TCS4AC-004(4 Burner),
TCS2AC-006(2 Burner)
Hot plate, black, enamel
TCS4AC-001
Natural gas conversion
kit inclusions
- Injectors
- Regulator
- 300mm hose
this must be installed
by a registered gas fitter
TCS4AC-003
Page 3
Other great features about CROSSRAY is that you
can utilise the top rack and the bottom grill of the
BBQ to cook.
LPG MODEL NATURAL GAS MODEL
High High
Low
Low
TOP RACK
BOTTOM
GRILL
Page 4

COOKING
& TEMP
SETTINGS
BURNER(S)
IN USE
TYPES OF
COOKING
FOOD TYPE
Low and Slow
Oven 110°C - 125°C
No. 1 Burner - LOW
(1x Grill plate,
2x Hotplate or 3 grill
plates)
Cooking Type: Long low
and slow cooking/ Smoking
Food: Beef Brisket, pulled
pork, shoulder, ribs
Slow - Moderate Oven
125°C - 150°C
No. 1 & No. 2 Burners on
LOW
Cooking Type: Medium
Oven
Food: Baking, slow cooking,
roasting, vegetables, for 35-
45 minutes
Moderate/High
Oven 200°C - 250°C
No. 1 Burner HIGH
No.2 Burners - LOW
(3x Grill plate)
Cooking Type: Medium -
High Oven
Food: vegetables for 25-35
Min, baking bread, cakes ,
biscuits
High Oven
270°C - 285°C
No.1 Burner - HIGH
No. 2 & 3 - LOW
(3x Grill Plate)
Cooking type: High oven
Food: Quick roasting of lean
cuts of meat and fish
Fast Oven
315°C- 350°C
No. 1,2,3 Burners HIGH
No.4 Burner LOW
(3x Grill plate)
Cooking Type: Fast Oven
Food: vegetables for 10-20
Min, baking bread, cakes ,
biscuits
Ultra Fast Oven/ Pizza
Oven
370°C
1,2,3,4 Burners HIGH
Cooking Type: Pizza Oven
Food: Pizza
*Disclaimer: Temperature settings are a guide only, environmental conditions, location and wind may alter the cooking temperatures
of the BBQ
Oven Temperatures 4 Burner
Key burner settings highlighted with suggested cooking options.
Note: Temperatures are for the upper cooking rack, with the lid closed. 14
2 3
Front of the BBQ
Recommended TCS4PL
temperature settings & TCS4FL
Page 5

Recommended TCS2PL
temperature settings & TCS2FL
COOKING
& TEMP
SETTINGS
BURNER(S)
IN USE
TYPES OF
COOKING
FOOD TYPE
Low and slow oven
145C
No. 1 Burner - LOW
(2 x Grill plates)
Cooking Type: Long low and
slow cooking/ especially for
tenderising tougher cuts of
meat (2-3 hours, depend-
ing on size/cut) Food: Beef
Brisket, pulled pork
Moderate Oven Setting
195C
No. 1 Burner - HIGH
(2 x Grill plates)
Cooking Type: Medium
Oven Food: Ideal for
vegetables, baking
Fast oven
295C
No. 1 Burner - LOW
No. 2 Burner - LOW
(2 x Grill plate)
Cooking Type: High oven
Food: quick roasting of lean
meats and fish
Very Fast
330C
No. 1 Burner - HIGH
No. 2 Burner - LOW
(2 x Grill plate)
Cooking Type: Very fast
oven
Food: Boned leg of lamb,
larger cuts of beef for quick
sear to seal in juices
Pizza Oven
370C
No. 1 Burner - HIGH
No.2 Burner - HIGH
(2 x Grill plate)
Cooking Type: High
Food: Ultra fast, Pizza oven
setting
*Disclaimer: Temperature settings are a guide only, environmental conditions, location and wind may alter the cooking temperatures
of the BBQ
Oven Temperatures 2 Burner
Key burner settings highlighted with suggested cooking options.
Note: Temperatures are for the upper cooking rack, with the lid closed. 1
2
Front of the BBQ
Page 6

Bacon & Eggs
HIGH
TEMP
370c OPEN LID
The ingredients (recommended)
• Bacon
• Eggs
• Mushrooms
• Tomatoes
• Salt & pepper
• Olive Oil
Heat setting:
4 Burner BBQ
Ultra Fast oven (370ºC)
1,2,3,4 HIGH
2 Burner BBQ
Very Fast
No1. Burner HIGH
No.2 Burner HIGH
Things you might need
• Frying pan or hotplate
Preparation:
Preheat the BBQ to 300ºC.
Cook tomato & mushroom on
the bottom grill. Preheat the pan
with oil for several minutes. Cook
the bacon and eggs in the pan
over the bottom grill. Leave the
bottom grill plates in place.
Alternatively you can cook your
bacon and eggs on a hotplate.
Cooking time:
Depending on how you like your
eggs cooked. Cooking time
is estimated between 10-20
minutes.
BURNERS
2
4
3
1
BURNERS
1
2
BOTTOM
GRILL
Page 7

Butterfly Chicken
*(Based on approx. 1kg) cooking times will vary according to the size and thickness of
the chicken
TOP
RACK
HIGH
TEMP
370c OPEN LID
The ingredients
• 1 Butterfly chicken - Boned
or boneless chicken (pre-
marinated butterfly chicken
from the supermarket is fine)
1.0-1.5 KG
• Olive Oil
• Salt & Pepper (if needed)
• Baking tray or aluminium
tray
Heat setting:
4 Burner BBQ
Ultra Fast oven (370ºC)
1,2,3,4 HIGH
2 Burner BBQ
Very Fast
No1. Burner HIGH
No.2 Burner HIGH
Preparation:
Oil the cooking tray, place the
chicken in the tray and place
on the top rack
Cooking time:
10-15*minutes on each side.
Flip the chicken over in the
roasting tray. Closed Lid Cooking.
Additional char:
Place the chicken directly on the
grill for an additional 2 minutes.If
cooking in a baking tray.
Alternatively you can cook the chicken directly
on the grill, just make sure to rotate the meat
often. Cook the chicken six minutes on each side
and place on the top rack for an additional 6
minutes.
CLOSED LID
BURNERS
2
4
3
1
BURNERS
1
2
Page 8

Pizza
Heat setting:
4 Burner BBQ
Ultra fast oven/Pizza oven 370ºC
No. 1, 2, 3, 4 Burners on HIGH
2 Burner BBQ
Pizza Oven 370ºC No.1 & 2 Burner
on HIGH
Closed lid cooking: Top rack
Things you need:
Pizza stone
Preparation:
Place the Pizza stone on the top
rack for 10-15 minutes to preheat
the stone on pizza setting, with
the lid down. Place your pizza
onto the preheated pizza stone
Cooking time:
5-10* minutes
Cooking time will depend on
thickness of the base or amount
of topping. For a thin base and
minimal topping, cooking time is
3-5 minutes.
*Cooking time will vary depending on the amount of pizza toppings that have been
added. Cook your pizza with the lid down at all times
*Place the cold pizza stone in
a cold BBQ and let the stone
preheat with the BBQ
TOP
RACK
HIGH
TEMP
370c BURNERS
2
4
3
1
CLOSED LID
BURNERS
1
2
Page 9

Heat setting:
4 Burner BBQ:
Moderate/High Oven 200ºC-250ºC
No. 1 Burner HIGH
No. 2 Burner on LOW
2 Burner BBQ:
Moderate Oven (195ºC)
No.1 Burner High
Closed or open lid cooking
Top rack cooking
Things you need:
(recommended)
Roasting tray & smoking tray are
optional
Preparation:
Fill your fish full of flavour (you
can add lemon, garlic, Rosemary)
You can wrap the fish in baking
paper or foil to cook on the top
rack or directly on the grill. just
make sure to rotate the fish.
Cooking time:
Cooking time will depend on the
size of the fish.
1Kg = 5 minutes per side
2Kg = 10 minutes per side
Fish Fillets
You can cook fillets in a tray on
the top rack, or in a frying pan
directly on the bottom grill
Whole Fish
* Use of a smoking tray is optional. Refer to the smoking section for more information
TOP
RACK
HIGH
TEMP
200c BURNERS BOTH
2
1
BURNERS
1
Page 10

Grilled Vegetables
Heat setting:
4 Burner BBQ
High Oven 270ºC - 285ºC
No. 1 Burner HIGH
No. 2 & 3 Burners LOW
2 Burner BBQ
Fast Oven 295ºC
No.1 & 2 Burner Low
Closed lid cooking
Things you need:
(recommended)
Salt, pepper, oil,
Vegetables of choice, e.g.
Zucchini, eggplant, capsicum,
mushrooms, corn etc.
Preparation:
Garnish the vegetables with oil
and season with salt and pepper
Place the vegetables directly onto
the bottom grill for char lines for
1-2 minutes each side. Move them
to the top rack to cook. You will
see them change colour as they
cook through. Turn every few
minutes.
Cooking time:
Cooking time will vary on the size
and cut of the vegetables.
Tips: Try whole corn cobs on the top
rack. Just turn four times, so easy and
keeps them very juicy.
Vegetables can be cooked on the top rack in a backing tray or they can be cooked
directly onto the top rack or they can be cooked the bottom grill.
TOP
RACK
HIGH
TEMP
280c BURNERS CLOSED LID
2
1
BURNERS
1
23
Page 11

Roasted Vegetables
Heat setting:
4 Burner BBQ
Ultra fast oven/Pizza oven 370ºC
No. 1, 2, 3, 4 Burners on HIGH
2 Burner BBQ
Pizza Oven 370ºC No.1 & 2 Burner
on HIGH
Closed lid cooking: Top rack
Things you need:
(recommended)
Salt, pepper, oil Vegetables of
choice, e.g. Potatoes, pumpkin,
zucchini, carrots, capsicum,
asparagas, mushrooms etc.
Preparation:
Garnish the vegetables with oil
and season with salt and pepper.
Place the vegetables directly into
a roasting tray. (Disposable foil
tray is ideal.)
Cooking time:
Cooking time will vary based on
the size, cut and thickness of the
vegetables. Soft vegetables such
as zucchini, capsicum, mushroom
etc, cook for approx 10 minutes.
Tips: Try cutting a whole pumpkin into large pieces and
cook on the top rack, with the skin facing downwards
TOP
RACK
HIGH
TEMP
370c BURNERS CLOSED LID
2
1
BURNERS
1
2 4
3
Page 12

Heat setting:
4 Burner BBQ
Moderate Hot oven 200ºC
for 20 Minutes
No. 1 & 2 Burners on LOW
Slow Oven for an hour 150ºC
No.1 burner HIGH
2 Burner
BBQ Moderate oven 195ºC
for 20 minutes
No.1 Burner HIGH Low and Slow
Oven for an hour 145ºC
No.1 burner LOW for an hour
Closed lid cooking:
Sear the meat on the bottom grill
and continue cooking on the Top
rack.
Things you need:
(recommended)
Salt, pepper, oil or a flavour rub,
Foil tray or roasting dish
This can also be smoked using a
smoking tray see page (*18)
Preparation:
Season your meat and sear the
meat on the bottom grill for
approx. 1 minute per side before
cooking on the top rack. Continue
the cook on the top rack in a
roasting tray or directly on the
rack.
Cooking time:
45 - 60 Minutes per 1Kg of meat
MED
TEMP
200c
Slow roasted meats
TOP
RACK BURNERS
2
1
CLOSED LID
BURNERS
1
Page 13

Chops & Steaks
Heat setting:
4 Burner BBQ
Fast Oven 315ºc-330ºc
No. 1,2,3 Burners on HIGH
No. 4 Burner on LOW
2 Burner BBQ
Very Fast 330ºc
No. 1 Burner HIGH
No.2 Burner LOW
Open lid cooking: Bottom grill
Preheat all Burners on HIGH (5mins)
Things you need:
(recommended)
Salt, pepper, oil, chops, steak,
cutlets etc.
Preparation:
Garnish the meat with oil and
season with salt and pepper
Cooking time:
Minimum of 2-3 minutes each side
depending on the thickness and
cooking preference of your
chosen meat
Tip: Your CROSSRAY BBQ
produces a perfectly even heat
over the complete cooking
surface, so you can place your
food on any part of the grill for
even cooking.
BOTTOM
GRILL
HIGH
TEMP
330ºcBURNERS
2 3
1
OPEN LIDBURNERS
1
2
4
Page 14

Heat setting:
The BBQ will need to be
preheated for 5-8 minutes before
cooking (closed lid)
Fast Oven 315ºC - 330ºC
No. 1,2,3 Burners on HIGH
No.4 Burner on LOW
2 Burner BBQ
Very Fast oven 330ºC
No.1 Burner HIGH
No.2 Burner LOW
Open lid cooking
Things you need:
(recommended)
salt, pepper, oil.
Preparation:
Garnish the meat with oil and
season with salt and pepper.
You can sear the patty first on
the bottom grill then place on the
top rack, or cook on a hotplate or
frying pan on the bottom
Cooking time:
Approx. 5 Minutes each side,
depending on the size of the
hamburger (less cooking time for a
thin burger patty)
Hamburgers
HIGH
TEMP
370c BURNERS
2
4
3
1
OPEN LID
BURNERS
1
2
BOTTOM
GRILL
TOP
RACK
Page 15

Sausages
Heat setting:
4 Burner BBQ
Fast Oven 315ºC-330ºC
No. 1,2 & 3 Burners on HIGH
No. 4 Burner on LOW
2 Burner BBQ
Fast oven 330ºC
No. 1 Burner LOW
No. 2 Burner LOW
Open or closed lid cooking
Tips:
Sausages can also be smoked
using a smoking tray see page 18
Preparation:
Place thinner sausages on the
top rack for even cooking.
Alternatively, larger gourmet
sausages can be cooked on the
bottom grill, using low settings.
Cook on the top rack with the lid
closed
Cooking time:
5-10 minutes (Depending on the
thickness of the sausage.
Additional char:
For professional char lines, once
cooked on the top rack, give them
an extra minute each side on the
bottom grill
TOP
RACK
HIGH
TEMP
330c BURNERS OPEN OR
CLOSED LID
2
4
3
1
BURNERS
1
2
BOTTOM
GRILL
Page 16

Heat setting:
4 Burner BBQ
Low n’ slow oven, 110ºC
No. 1 Burner LOW use 1x Hotplate
2 Burner BBQ
Low n’ slow oven 145ºC
No.1 Burner LOW use 1x Hotplate
Closed lid cooking: Top rack
Things you need:
(recommended)
salt, pepper, oil, roasting tray,
Beef Brisket, Pork belly, Ribs, Beef
Cheek, Lamb Shanks. This can also
be smoked using a smoking tray
see page 18
Preparation:
Garnish the meat with oil and
season with salt and pepper, place
meat in roasting tray to cook
(a disposable aluminium tray is fine
to use) on the top rack, or directly
on the top rack.
Cooking time:
Overall cooking time will vary
based on the size and the cut of
the meat. We recommend that the
cooking time is anywhere between
4-6 hours for the perfect cook.
Low n’ Slow
TOP
RACK
LOW’n
SLOW
110c BURNERS
1
BURNERS
1
CLOSED LID
Page 17

Smoking
Heat setting:
The smoking tray can be used to
complement any cooking setting
All cooking should be with the lid
closed
Things you need:
(recommended)
Things to smoke
- Chicken
- Leg of ham
- Fish (Salmon, snapper etc.)
- Pizza
- Vegetables
- Leg of lamb
Note: When using the smoking
tray, ensure this is placed on a
hotplate. Otherwise the smoking
chips may burn.
Most commercially available
smoking chips and smoking trays
are suitable for use.
*Please ensure you follow the
instructions of the smoking chips
supplier, in terms of preparation
and use.
HIGH
TEMP
370c BURNERS CLOSED LID
2
4
3
1
BURNERS
1
2
BOTTOM
GRILL
Page 18

Heat setting:
4 Burner BBQ
High Oven 270ºC - 285ºC
No. 1 Burner HIGH
No. 2 & 3 Burners LOW
2 Burner BBQ
Fast Oven 295ºC
No. 1 &2 Burners on LOW
Cook with the lid down, But for
larger meats where the lid cannot be
closed, cooking with the lid open is
fine
Food you can cook:
- Roast chicken or boned meats
- Pork shoulder (makes great crackling, just
add extra salt)
- Beef
- Lamb
Preparation:
Put the meat on the rotisserie, the
whole length of the Rotisseries rod
can be used. Make sure the rod is not
preheated, then place the rod into a
preheated BBQ.
Ensure that the meat is equally and
evenly positioned along the length of
the rotisserie. This will ensure smooth
operation and even cooking.
Cooking time:
Depending on your meat size, we
recommend 45-60 minutes per 1kgs
(Moderate your heat settings based on the
size of your meat and cooking preference)
Cooking with
a Rotisserie
TOP
RACK
HIGH
TEMP
295c BURNERS OPEN LID
2 3
1
BURNERS
1
2
CLOSED LID
Page 19

Pan, wok or
flat cooking dish
Heat setting:
All heat settings, depending on
food type and cooking style.
Food you can cook:
- Stir-fry
- Curry’s
- Stews
- Paella
- Chicken
- Onions
- Bacon and eggs
Preparation:
Place the pan/wok directly on the
bottom grill
Onions:
Place your sliced onions in a frying
pan with some oil and place the
frying pan directly on to the grille.
Alternatively if you have a hot
plate you can place the sliced
onions on the hotplate with some
oil and cook for a few minutes or
until you see the onions start to
brown.
HIGH
TEMP
370c BURNERS CLOSED LID
2
4
3
1
BURNERS
1
2
BOTTOM
GRILL
OPEN LID
Page 20