13
English
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24. Keep a bucket of water or sand at hand
when using the barbecue, especially on
very hot days and in dry areas.
ASSEMBLY INSTRUCTIONS
1. Put the barbecue o
n a flat and clean
surface.
2. Assemble the barbecue as shown in the
assembly guide.
3. When stacking the barrel segments make
sure the bayonets marked white match
each other.
(See assembly guide page 12 + 13).
INSTRUCTION FOR USE
FIRST TIME USE
The barbecue should be heated up and the
charcoal should be kept red hot for at least 30
minutes prior to the first cooking operation.
This procedure is necessary for the first time
only in order to burn out residues caused by
the manufacturing process.
GETTING STARTED:
•
For grilling/slow cooking/smoking you can
use charcoal or briquettes as a heat
source.
•
During grilling/slow cooking/smoking you
can add charcoal during the process. If
you use briquettes you cannot add these
during the process. You need to lighten
the briquettes separately until they are
completely lit. If you add fresh briquettes
to the fire these new briquettes will
develop a negative flavour to the food.
•
Put the charcoal in the centre of the char-
coal pan.
•
Start the fire while leaving lid, upper layer
body and drip pan off.
•
Allow charcoal to burn for about 25 min-
utes. Do not cook before the fuel has a
coating of ash.
•
Spread coals evenly over the charcoal pan
to obtain even fire.
•
Never start grilling while there are still
flames in the bowl.
DIFFERENT CONFIGURATION
POSSIBILITIES
a. FAST GRILLING – 1 segment – 2 seg-
ments – 3 segments
– See assembly guide page 16 + 17.
GRILLING & BBQ are cooking meth-
ods. The generally accepted differ-
ences between barbecuing and grilling are
cooking durations and the types of heat used.
Grilling is generally done quickly over moder-
ate-to-high direct heat that produces little
smoke, while barbecuing is done slowly over
low, indirect heat and the food is flavoured by
the smoking process.
b. SMOKING – 3 segments
– See assembly guide page 18.
Smoking is the process of flavouring,
cooking, or preserving food by expos-
ing it to smoke from burning or smoul-
dering material, most often
woodchips.
c. SLOW COOKING – 3 segments
– See assembly guide page 19.
Slow cooking is a cooking technique
using temperatures of 45 to 85 °C
(113 to 185 °F) for a prolonged time to
cook food.
d. FIRE PIT – 1 segment – 2 segments – 3
segments
– See assembly guide page 20.
The common feature of fire pits is that
they are designed to contain fire and
prevent it from spreading.
The firepits only to be used including the spe-
cial insert
(Part R)
.
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