6 GB/IE/NI
Assembly (see Fig. A - K)
m CAUTION! The screw heads must always
face outwards to guarantee your safety, as
otherwise there is a risk of injury.
Note: Tighten all screws securely after assembly
to prevent undesirable material stresses. When
doing so, secure the nuts using the appropriate
spanner.
Use
Note: Wash the grill rack 6with warm
dishwater before prior to first use.
Note: We recommend heating the grill up prior
to first use and allowing the fuel to burn out for at
least 30 minutes.
Note: Only place food on the grill when the fuel
is covered by a layer of ash!
Place the grill on a sturdy, level surface prior to
use.
Direct grilling (see Fig. L)
“Direct grilling“ refers to cooking food directly
over the heat source (charcoal, gas burner,
electric heating element, etc.). Thermal
radiation has the strongest effect on the food
when this traditional method is sed, and this
shortens the cooking time (quick cooking).
Kettle barbecues and hooded barbecues also
have a hooded cover and ventilation disks in
the hood and fire bowl. The cooking time may
be reduced further by closing the hood and
opening the ventilation disks, the barbecue
flavour becomes stronger if both of these
options are taken.
However, during exposed direct grilling it is
possible that fat or marinade dripping from
the food being grilled will fall into the heat
source and burn.
Therefore, when grilling very fatty or
marinated foods, we recommend using a grill
tray made from aluminium, or even better, one
made from enamelled steel.
Indirect grilling (see Fig. M)
To prepare the fire bowl 8for indirect
grilling, place the charcoal dividers 18
(consisting mostly of a wire frame) into the fire
bowl supports intended for this purpose 8or
onto the charcoal rack 7. The fire bowl 8
is divided into three sections: Section u
and ware the spaces between charcoal
dividers 18 and the side wall of the fire
bowl 8.
Section vis the area between the charcoal
dividers 18 . This area must remain clear.
If necessary, a drip tray or an aluminium
bowl with some water in it may be placed
here to catch any fat which drips down.
Section uand ware filled with fuel and
this is ignited according to the instructions. As
soon as the correct temperature is reached,
you can begin using the indirect grilling
method.
The grill rack over the embers is usually
designed so that there is enough space over
Section uand wto directly grill, so that
both methods may be used at the same time.
Always use a lid when slowly and gently
indirectly grilling your food. This is used to
cover the fire bowl and therefore creates an
enclosed cooking chamber.
The ventilation disks on the bottom 17 of the
fire bowl and on top of the lid 3 must be
opened during indirect grilling to guarantee
a steady supply of oxygen. In this way, the
cooking chamber works in a similar way to a
fan oven. The cooking time is of course much
longer during indirect grilling than during
direct grilling. However, the lid does not have
to be opened often to turn over the food
being grilled, as it is heated from all sides.
