PA4ST User Guide
Contents
1. WHAT S THE HURRY If you ve owned an American style barbecue before you ll notice that the PAAST barbecue does not have the same forceful roaring flames from their burners The heat supply is more balanced to give perfect results Initially you may feel that there isn t sufficient heat but give it a little more time to cook and you ll find that everything is perfectly cooked the Australian way Also remember that during Spring Autumn and Winter or when there s a stiff breeze you should allow more time for cooking HEAT DISTRIBUTION You may find your PAAST barbecue cooks slightly hotter at the back of the cooking area It is perfectly normal and it can be quite advantageous having a less hot cooking area where food can be finished off or kept warm with a more gentle heat THE OUTDOOR OVEN The only time you need a lid for the PAAST barbecue is if you are planning to do baking or roast whole joints of meat and poultry Then you will need the optional roasting lid for more details see our accessories feature on page 7 amp 8 The lid with its temperature gauge will enable you to obtain perfect results through indirect convection cooking o ian way paed V lt x Y 2 OL me GRIDDLE COOKING This barbecue has a separate reversible porcelain cooking surface as well as the traditional char grill cooking area The griddle is normally hot enough for cooking on after2. PA4ST Barbecues are distributed in the United Kingdom by Sunshine Lifestyle Products Ltd Unit C Oakwood Oakfield Industrial Estate Eynsham Witney OX29 4TH England Tel 01865 88 44 33 Fax 01865 88 44 34 E mail sales sunlifestyle com Web www sunshinebbgq co uk PA4ST GAS BARBECUE User Guide amp Accessories e Y Q Y Ka V ea lt lt Au lt YV CONGRATULATIONS on choosing a PA4ST Gas Barbecue For over 30 years the Sunshine name has stood for innovative well designed and high quality barbecues in Australia and now we are following their trend by choosing Australia s finest outdoor cooking system In this guide we aim to help you become familiar with the Australian way of cooking We want you to enjoy your PAAST to it s full potential and realise what fun can be had cooking on a stylish quality barbecue that you can rely on every time Page 2 Direct cooking the Australian way An insight into how the Australians enjoy barbecued food and the differences to the traditional American gas barbecues Page 3 Cooking on your griddle plate Introducing you to the most versatile cooking surface on your BBQ it will make you wonder how you managed before Page 4 Cooking on your chargrill plate What you can expect from the most traditional form of barbecue cooking Page 5 Care and cleaning of your barbecue Tips and advice on keeping your PAAST barb
3. what s the difference Propane will enable you to use your barbecue all year round as it will continue to supply gas pressure on the coldest Winter s day Propane tends to be in red cylinders which require the use of a spanner when changing Butane is suitable for Spring Summer and Autumn use It tends to be more readily available and usually comes in blue cylinders which do not require the use of a spanner when changing Which size cylinder Propane Minimum 6 kg 13kg is the best size Butane Minimum 11 kg 15kg is the best size How long will the cylinder last The PAAST uses approx 750gms of gas per hour with all 4 burners on full This gives approx 20 hours of barbecuing from a 5kg cylinder In reality it is rare to have 4 burners on for very long so we would estimate that a PAAST would run for up to 30 hours on a 15kg cylinder Are they safe to use All PA4ST Gas barbecues have been tested to meet the new CE safety standards and carry the CE mark of approval Are they easy to use Turn on the gas supply at the cylinder push ignitor button and leave the burners on high for about 10 minutes to heat the plates and flame tamer Then turn the burners down and the barbecue is ready to use How do I know when the barbecue is alight When your barbecue ignites you will hear the initial catching of the flame After this the burners make little if any noise especially if you are comparing them with American gas
4. Heat up the griddle plate add some butter Drop tablespoons of batter mix and spread out slightly with a spatula Cook over a low heat until bubbles appear on the surface then turn and cook on the other side Repeat procedure adding more butter as necessary Serve with your favourite spread especially nice served hot from the griddle with ice cream and maple syrup or strawberry jam and whipped cream FOR THE SWEET TOOTH ingredients except chicken bacon and oil Cut a slit along side of chicken breast and insert cheese mixture Wrap bacon around and secure parcels with wooden cocktail sticks Heat and oil griddle plate Brown parcels on both sides then cook at a moderate heat for 15 minutes on each side or until well browned and tender The bacon protects the outside of the chicken from over cooking and holds the juices in PS Stilton can be used for an alternative flavour Macs Chocolk ate Banana SERVES ONE 1 banana 2 cubes of chocolate Dribble of Bailey s optional Peel the banana down one side taking care not to remove the skin completely Make a cut along the length of the banana and insert the chocolate Replace the banana skin and wrap in a lose parcel of tin foil Place on a moderate char grill or griddle for about 15 20 minutes Serve with baileys or ice cream Banana Calypso SERVES ONE 1 banana 1 tsp Brown Sugar Dark rum Cream Place the bananas in their skins on the char grill ov
5. barbecues It is difficult to see the flame especially in daylight but the heat will soon become apparent on the cooking plates How many burners must I use at a time You can use just one or all the burners at any one time it does not matter which ones you use If using the roasting lid no more than the two outside burners should be used after the initial warming up period INTRODUCTION Your PAAST barbecue is simple in design and operation yet offers the widest scope of barbecuing you could hope for The char grill and griddle plates together with the advantages of the modern gas barbecue make it practical to cook all sorts of menus all year round You can bake with the optional roasting lid details in our accessories feature make delicious sauces even stir fry Anything you can do in the kitchen can be done on the barbecue Where once families ate charred chops and sausages they dine on turkey roulade and bananas filled with chocolate And where not long ago baked potatoes were considered daring a rich bounty of fruit and vegetables creates a feast of colours shapes and tastes Following are a few recipes we have enjoyed on our PAAST barbecue COOKING TIPS FOR YOUR BARBECUE e Use tongs to turn meat on your barbecue as a fork will puncture the surface allowing juices to escape which lets the meat dry out e Marinated meat gives added flavour and tenderness the meat can be marinated anything from a few hours to overn
6. heating up on high for 10 minutes Weather conditions can of course vary this time The griddle can also be left on low and used simply as a warming plate SO VERSATILE This solid plate is the most flexible cooking area on your barbecue it opens up a whole new area of cooking out of doors Firstly you can cook everything on this surface that you cook on the char grill side great for when fatty sausages or burgers cause flare ups on the char grill You can use it as a hot plate to heat pans of vegetables or barbecue sauces And you can cook directly on the plate ideal for small items like prawns mushrooms onions and stir fries THE GREAT BRITISH BREAKFAST This means you can also cook your authentic British breakfast Add a little oil to one side of your hot griddle to cook bacon eggs mushrooms and even fried bread On the other side you can heat up your pan of baked beans EVEN TASTIER Of course one of the most traditional ways to use your griddle is to sear pieces of meat on both sides before cooking them over the char grill sealing all of the flavour in for the tastiest meal CHAR GRILL COOKING Char grill cooking is traditionally the most popular method of barbecuing The porcelain gas burners heat up the flame tamer from below and food placed on the char grill is then cooked by the heat emitted from the hot flame tamer and briquettes The char grill and briquettes are ready for cooking after approximate
7. tbs chopped fresh tarragon or 1 tsp dried leaves 1 tbs Lemon juice 1 tsp salt freshly ground black pepper banana leaves spinach leaves can be used instead banana leaves are hard to come by in the Northern Hemisphere If using whole fish slash 3 deep cuts on each side no need to slash cutlets Cream butter with all ingredients except banana or spinach leaves Spread resulting paste into slashes amp inside fish or on both sides of cutlets Remove centre ribs from leaves Pour boiling water over leaves to soften Wrap fish in leaves then wrap parcels in 2 layers of tin foil ensuring edges will not let juices out Place on hot char grill plate cooking for about 10 minutes on each side the fish will be white amp flaky when cooked Serve in parcels so each person can unwrap their own fish and enjoy the mouth watering aroma of their meal Chicken Breasts Filled With French Cheese SERVES SIX 250 gm camembert cheese remove rind 2 cloves crushed garlic 25gm fresh chopped parsley 2 tbs chopped fresh basil 1 tbs oil 8 skinned chicken breast fillets 8 bacon rashers Soften cheese in a bowl and mix in all Aunt Sally s Drop Scones MAKES ABOUT 15 125gm self raising flour 2 tbs castor sugar 1 4 tsp bicarbonate of soda 2 tsp water 200gm pot fruit yoghurt 1 egg 30 gm butter or margarine for frying Place all the ingredients in a bowl and beat until well blended and smooth
8. with glaze Glaze 1 cup pineapple juice 1 cup orange juice 2 cloves garlic 2 tbs dry sherry 2 tbs raw sugar 2 tsp dried mustard 1 chilli seeded amp chopped 1 2 tsp allspice Place ingredients in saucepan bring to the boil and reduce by half Adjust seasoning with salt and pepper Brush over ribs when they are on the char grill MEAT amp FISH Filled Beef Burgers SERVES ONE 200g minced beef strips skinned pepper onion 1 rasher bacon sour cream topping lettuce avocado olive oil salt amp pepper bun Pack half the mince lightly into a 10cm scone cutter Place pepper in centre and season Top with the other half of mince and seal pepper inside burger Brush griddle lightly with oil and preheat Sear burger for 3 minutes turn and season Reduce heat to moderate and BBQ for 6 minutes on 2nd side Turn once only Top burger with lettuce onion avocado grilled bacon and sour cream topping and place in a bun TRY THESE FILLINGS Mozzarella cheese sun dried tomatoes and basil Cook as above and top with spinach onions and lettuce Pineapple and skinned pepper Cook as above and top with lettuce cucumber and soy sauce Blue castello or stilton cheese Cook as above and top with grilled bacon pepper lettuce and Worcestershire sauce Barbecued Fish Tn Banana Leaves SERVES FOUR 4 whole fish cleaned amp scaled or 4 thick fish cutlets 125gm butter or margarine 1
9. and pour over chops for about 3 hours Turning occasionally Cook chops over a low heat on the char grill basting with marinade as they cook R eally Simple BBQ Marinade 5 tbs tomato sauce 5 tbs brown sauce 2 cloves crushed garlic 5 tbs soy or Worcester sauce mustard or chilli to personal taste Pour over meat for a few hours Barbecue Marinade JSauce Where the marinade can be heated becoming a sauce to go with the meat 250 ml red wine 1 tsp mixed herbs 2 tbs soy sauce pinch nutmeg 120 ml vinegar pinch ground cloves 1 medium onion chopped 1 carrot chopped corn flour optional Marinate red meat for up to 24 hours turning occasionally While meat is cooking heat marinade in a pan corn flour can be added if you want to thicken the sauce up VEGETABLE DISHES Qzze Gorn On She Cob 4 corn cobs 6 tbs grated cheese 2 small tomatoes skinned amp chopped Gently fold back husks amp remove silk from corn Soak in iced water for 30 mins Mix tomatoes amp cheese amp pile on cobs Reposition husks tie ends with string amp place on char erill or griddle for 20 30 mins brushing husks with water occasionally SERVES FOUR Wild Rice amp Vegetables Gg r h Fritters SERVES FOUR 300gm cooked wild rice 1 tbs chopped spring onions 2 tbs peas 2 eggs lightly beaten 3 tbs chopped amp seeded yellow peppers 3 tbs chopped amp seeded red peppers salt amp pepper Comb
10. e BBQ ROASTING HOOD This converts your barbecue into an outdoor oven and is specifically for baking and roasting whole joints of meat and poultry The roasting lid is not designed for or needed to cook usual barbecue food such as sausages steaks and chicken portions The lid has a hardwood handle and heat indicator VINYL COVERS To get the most use out of your barbecue we recommend that you keep it on the patio for the whole summer season These lined vinyl covers help to protect both the barbecue and trolley against the worst of the weather They are made using heavy weight vinyl lined to prevent the barbecue sweating and elasticated around the bottom COMP 1004 P4457 Vinyl Cover GAS BOTTLE COVER GBC1 fits standard size gas bottle WOK INSERT HOT PLATE This ingenious plate enables you to use your wok on your barbecue to stir fry delicious dishes With the PA4ST barbecue simply remove the existing griddle or char grill plate and the flame tamer and replace with the wok insert plate BBA 0600 Wok Insert Hot Plate les CD T Accessor Oe V d V Y z ay lt YOUR QUESTIONS ANSWERED Which gas can you use on a PA4ST barbecue PAAST barbecues are designed to use Propane or Butane LPG Your local bottle gas supplier Calor Gas etc will be able to supply you with the regulator to suit your gas choice Butane or Propane
11. ecue in the best possible condition Page 6 Care and cleaning of your barbecue trolley More tips but this time on keeping your stylish trolley looking its best Page PA4ST accessories 7 8 Here we give you an idea of how you can enhance the performance of your new PAAST barbecue Page 9 Your questions answered The most often asked questions we are asked by our customers Pages PA4ST recipes 10 14 Some appetising recipes and very different ideas to give you a taste of how different your barbecues can be from now on We trust this information will give you some new ideas and a basis on which to build your enjoyment of barbecue cooking the Australian way We may not have the Australian climate but we have got the best of their barbecues Happy cooking DIRECT COOKING THE AUSTRALIAN WAY The first thing you will notice about your PAAST barbecue is that unlike their American style counterparts they don t have a lid although a lid may be purchased as an accessory This is because they don t need a lid for cooking every day items such as steaks burgers kebabs and sausages By using heavy weight porcelain cooking surfaces that are closer to the heat source Australian style barbecues have a more direct method of cooking The porcelain absorbs the heat giving a more even distribution This enables the food to be cooked thoroughly without excessive charring and no need for a lid to hold in the heat
12. er a low heat Cook until black all over and the banana peel is soft Remove from the barbecue and slit lengthways to expose the centre Add brown sugar and a little rum Ignite the rum and top with cream
13. food with a low fat content or that has the excess fat or skin trimmed off Although damage caused by fat fires is not covered by the warranty any replacement parts can be purchased very inexpensively ia at 5 o 2 CLEANING AND CARE OF YOUR PA4ST BARBECUE COOKING PLATES When you have finished using your barbecue clean off the cooking surfaces with a metal scraper or soft wire brush This is done most easily when the cooking area is still warm about 20 30 minutes after turning off the barbecue Any debris and excess oil can then be removed with a rag or kitchen roll Water should only be used to clean the cooking surfaces when they have cooled down Water on hot porcelain can cause the metal to crack or break Ensure that you oil the porcelain cooking surfaces with cooking oil after use This is particularly important when putting the barbecue away for winter storage The next time you use your barbecue the oil will be burnt off during the 10 minute warm up period leaving a clean cooking surface Co aa wa a 3 gt 5 a BARBECUE CASING If you need to clean the casing of your barbecue this should be done with a soft cloth and warm soapy water DO NOT use a wire brush or scraper on the barbecue s inside main body or drip tray as this will remove the zinc coating that protects it from corrosion If you have spilt marinade on your barbecue during cooking it is best to wipe after use as so
14. ight Experiment with your own marinades Basic ingredients can include wine or vinegar sugar if using vinegar lemon juice soy or Worcester sauce garlic herbs and seasoning e Trim excess fat from meat prior to cooking helping prevent flare ups e Soak bamboo or wooden skewers in water for 30 60 minutes before filling with meat and vegetables to prevent them from burning e When cooking meat on the griddle always ensure it is very hot before use to seal in the juices e When cooking vegetable kebabs brush lightly with some oil as they cook e f you want to use the aromatic smoke chips on the char grill area tip the chips into a small clean tin and lay this amongst the briquettes prior to lighting the barbecue If the chips are put straight onto the hot briquettes they can produce ash which will in turn fall through and may clog up the burners P a SL E me amp B Q MARINADES JSimple BBL Marinade 5 tbs vinegar 5 tbs brown sugar 1 tsp English mustard 2 tbs soy or Worcester sauce 2 cloves crushed garlic 1 medium onion chopped 2 tbs tomato puree Mix all ingredients together pour over meat and leave up to 8 hours turning occasionally Can be used with red or white meat o Minty Lamb Marinade 8 thick lamb chops MARINADE 2 tbs teriyaki sauce 120 ml oil 120 ml dry white wine 50 ml mint sauce 1 clove garlic crushed 1 bay leaf Mix marinade ingredients
15. ine all the ingredients Spoon onto a lightly oiled griddle plate on a low heat Cook for 2 minutes on each side Turning once only COOKING WITH MARINADES Barbecued Tuna JStea TS 4 Shick tuna steaks MARINADE 250 ml teriyaki sauce 1 small onion chopped 1 tbs oil 2 tsp grated fresh ginger 1 2 tsp grated orange rind SERVES FOUR Mix the marinade ingredients and pour over tuna steaks in a shallow dish Leave for 1 hour turning 2 or 3 times Place fish on a moderate griddle plate and brush frequently with marinade Cook for 5 minutes on each side the fish is cooked when it flakes easily Jozzled Steak 2kg steak choose your favourites MARINADE 1 can of beer or lager SERVES FOUR 1 medium onion 125ml soy sauce 1 4 tsp black pepper Mix the marinade ingredients and pour over the steak in an air tight plastic bag Squeeze out excess air and seal securely Leave in the fridge overnight turning occasionally Cook steak on a hot char grill plate turning frequently Alternatively cook on a hot griddle plate adding some of the marinade as you cook Pork Spare Ribs 1 kg pork spare ribs 6 tbs water salt amp pepper SERVES FOUR Place ribs in double thickness of foil Season with salt and pepper Add water and seal edges tightly Place on griddle for 30 minutes to render out fat Remove ribs from foil and place on char erill over low heat BBQ for 30 minutes basting frequently
16. ly 10 minutes on high BARBECUE FLAVOUR Using this method of cooking the unique barbecue flavour comes to your food from the juice dripping on the hot briquettes below vapourising and then being absorbed back into the food This is the same way non gas barbecues cook using charcoal instead of heated briquettes FLARE UPS Some cuts of meat can be excessively fatty and during cooking the fat may begin to drip into the fire and a flare up may occur The flames will die out when the fat or oil has burnt out during this time you can transfer food to the griddle plate and continue cooking To help avoid flare ups cut away any excess fat from the meat Before you begin cooking always check the fat drip tray is not full and likely to catch fire Line the drip tray with tin foil to make cleaning easier Do not under any circumstances use sand or similar absorbent material in the drip tray We recommend that the drip tray is emptied after every barbecue session to avoid the risk of fat fires If cooking for an extended period check the drip tray more frequently FAT FIRES Should you experience a fat fire in the drip tray simply turn off the gas at the cylinder then the individual burners Do not pull out the drip tray After 2 or 3 minutes the fire will extinguish IMPORTANT NOTE Fat fires are usually caused by excessive fat in the drip tray or by cooking very fatty burgers sausages or chicken legs wings We recommend that you cook
17. me marinades can be quite acidic and may affect the paint work Try not to wipe the paintwork when the barbecue is still hot as this can be dangerous and the paint may become soft in some conditions BRIQUETTES DO NOT WASH the briquettes These can be cleaned by turning the burners on high for 15 minutes or so to allow the fat to burn off Heavily impregnated briquettes should be turned over so the dirty side faces the burners and burnt off in the same way BURNERS It is also recommended that the gas burners are removed from the barbecue at the start of each season and cleaned Simply unclip the rear underside of the burner from the barbecue and lift them out and keep the small ports holes free from debris It is quite normal for surface rust to appear on these porcelain burners When clean shake off the debris from inside the burner and replace in barbecue Q aa wa Q x ou gt N 5 ee To enhance the performance of your new barbecue we have available a range of accessories that will enable you to become an outdoor master chef These accessories are normally available from the retailer where you bought your barbecue For a full list of stockists please contact Tel 01865 88 44 33 or Fax 01865 88 44 34 STORAGE TROLLEY The trolley incorporates a two door integral cupboard for the purpose of storage a V Y cy Z x SIDE BURNER A side burner is fitted as standard to th
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