Heston Blumenthal Everdure HUB Instruction manual

Quick User
Guide
HUBTM
ELECTRIC IGNITION
CHARCOAL BARBEQUE

Everdure by Heston Blumenthal Models: CUBE™,
FUSION™ and HUB™ Charcoal Barbeques.
We recommend using 100% natural lump charcoal. Briquettes can be used, however
due to the various ingredients used in briquettes, ignition time may take longer. Ambient
temperature and weather conditions may also affect performance or increase ignition
times. Please note that the information in this user guide is for a reference only.
Model Ignition Max. lump charcoal
for ignition
Ignition time
CUBE™ Manual Ignition .50kg 10-15mins
FUSION™ Fast Flame Ignition System™ 1.2kg Less than 9 mins
HUB™ Fast Flame Ignition System™ 1.8kg Less than 9 mins
Heat Guidance Tip:
To quickly judge how hot your barbeque is, try using the simple hand method: Once you
have a light cover of grey ash over the coals, Place your hand roughly 15cm above the
cooking grid. You should only be able to hold your hand over the grill for the following
time before it becomes too hot.
Time Temp Range Perfect for
2-4 seconds 220-260°C High Searing
5-7 seconds 170-220°C Medium Chicken or rotisserie
8-10 seconds 150-170°C Low Slow cooking meat
(Please make sure to remove any flammable material from your hand or arms before
attempting the heat test).
HUB™
To Begin:
Remove the chrome cooking grill. The barbeque has a charcoal tray (black enamel) and
a stainless steel insert that protects the heating element. Simply pile the charcoal (max
1.8 kg) on top of the stainless steel insert, and press the button. Within a few minutes,
smoke will appear and then flame. The element will switch itself off after 7 minutes and
you are ready to begin cooking a few minutes later.

Direct Cooking (grill):
The direct method is used for searing or flame grilling steaks and vegetables.
Once the charcoal has fully ignited and ash has formed, simply spread the charcoal
evenly around the charcoal tray and place the cooking grid back on. More coal can be
added depending on the size or amount of meat for grilling.
Handy Tip: Rub the grill bars with a lightly oiled cotton cloth before cooking and after
cleaning. This keeps your grills in great shape and trouble free.
For more great hints and tips, please see everdurebyheston.com
Indirect Cooking (grill):
The indirect method is used for more delicate meats or fish.
Once the charcoal has fully ignited and ash has formed, simply spread the charcoal to
the sides and leave an area clear for grilling. Place the cooking grill back on and begin
cooking. More coal can be added depending on the size or the amount of meat for
grilling.
Handy Tip: : Each grill has a cool to touch handle for added safety. Remember, whilst the
handles are cool, the grill surface is hot!
For more great hints and tips, please see everdurebyheston.com

Rotisserie guide:
The ideal way to spit-roast large cuts of meat is to cook at a slow pace with gentle,
constant and even heat from below. Simply select the ideal pole height to suit the food
dimensions and keep a constant heat source under the rotisserie. Do not expose the meat
to excessive temperatures otherwise it will burn on the outside and not cook through.
Managing a flare up:
A flare up is caused by fats and juices from the meat excessively dripping onto the hot
coals and igniting. This can be quite common during rotisserie cooking over charcoal.
The first thing to remember is not to panic! You can reduce the risk of flare ups if you
remember the following:
_Never leave your barbeque for more than 5 mins.
_Juice falling onto the coals is what adds that great smoky flavor and should not be
avoided; However, too much flammable juices coming into direct contact with hot coals
will most likely result in a flare up.
_Closely watch how the juices start to escape from the meat and begin to fall on the
coals. To reduce the risk of flare ups, keep a channel area clear so the juices can drip
from the meat and avoid the coals.
_Select the ideal pole height so any flare up flames do not reach the meat turning on
the rotisserie. They will quickly burn away and reduce in their intensity.
_It is recommended to avoid using oily marinades, instead choose a dry rub to season
the meat.
_If a flare up becomes dangerous, it is recommended to stop the motor. Using heat
resistant gloves, remove the rod and meat from the barbeque. The flare up will naturally
burn out and when safe to do so, simply put the rod and meat back on the barbeque and
switch the motor back on.
Handy tip: Place an aluminum try under the meat to collect some of the juices from the
meat. These juices are full of flavor and can be used as a great baste to keep the meat
succulent and moist.
For more great hints and tips, please see everdurebyheston.com