Cobb PREMIER+ Manual De Instrucciones página 4

For the best cooking results
• Once ready to cook (refer to fuelling your Cobb), place the griddle on top of the inner sleeve. Ensure griddle is placed correctly so
that the griddle ridges face upwards. It's been designed to let the fat drain down the grooves, to the edges of the griddle and into
the moat. Never cook on the fl at side of the griddle.
• Rest the dome cover over the griddle to heat up before cooking (5 minutes).
• Always ensure all 4 grommets are in place.
• You can cook with or without the dome cover.
• For the best results with steak, it's better to have the dome cover off. However, if it's cold and windy the dome cover should be on.
You will learn as you become more familiar with your Cobb.
• When cooking steak or chops use 8-10 briquettes, charcoal or 1 Cobblestone™. Let the griddle heat up before cooking by placing
the griddle and dome on for no more than 5 minutes prior to cooking. Never leave the griddle or dome on for longer than 5 minutes
before cooking.
• Frozen food must be completely defrosted prior to cooking.
• When roasting using the fenced roast rack, turn the chicken or meat over after 30 to 40 minutes.
• The Cobb has been designed on the same principle as a conventional oven. Therefore, resist checking the food too often. The more
you lift the dome cover, the longer it takes for food to cook due to heat loss.
• When roasting, Chicken and beef should take approximately 90 minutes for 1.5 kg (3.3 Lbs).
• When roasting, Pork and Lamb should take approximately 120 minutes for 1.5 kg. (3.3 Lbs).
• Seafood or sausages can be cooked either with or without the dome cover.
• The Cobb is designed to function in a similar way to an oven. When roasting, baking, or smoking, the dome cover must be on to
ensure even heat distribution.
For more cooking tips and exciting recipes, please refer to our current range of recipe books and website (www.cobbglobal.com).
Flavouring your food
The inner sleeve is designed to enable one to prepare small vegetables in the moat while cooking a meal. Fluids can be added into the
moat to keep food moist. Liquid can act as a fl avouring aid.
• Maximum of 200ml (1 cup) liquid (Wine, beer or water).
• Chopped garlic, onions, spices and herbs can be added into the fl uid to enhance the fl avour.
Cooking vegetables
Wrap in foil and cook in the moat. Hard vegetables such as potatoes, carrots and pumpkin should be cut into smaller pieces.
Add butter, herbs and spices as required. Cook for ± 40 minutes.
NB! To cook lots of vegetables, you will require an extra briquette at the start.
Baking bread using the griddle and fenced roast rack
• Use an easy bake pre-mix product or buy the dough from the local store.
• Bread can take up to 45 minutes depending on the method of cooking used.
• Bread rolls take 35 minutes in total with approximately 4 briquettes. (20 minutes on one side and 15 on the other).
• Scones take approximately 20 minutes with approximately 6 briquettes.
Smoking fi sh and chicken
• Soak your hickory chips or wood shavings for 10-15 minutes in water.
• Sprinkle damp hickory chips or wood shavings on top of the lit briquettes and you are ready to smoke.
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