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MAINTENANCE
1
5
MATHYGIEN
1. Thaw frozen meat, fish or poultry in the fridge before grilling. Keep raw meat, fish and poultry
well separated from grilled meat.
2. Check that your grill is well cleaned before lighting it again and when grilling new meat.
3. Always wash your hands after handling raw meat and before handling grilled meat.
4. Always clean surfaces that have been in contact with raw meat with hot water and detergent.
5. When grilling meat, fish and poultry, check that the grill is hot enough before putting the
meat on.
6. Place the biggest and thickest cuts farthest away from the hottest areas of the grill, so that they
can be grilled right through without getting burned on the outside.
7. Use different implements for handling raw and grilled meat. Clean them thoroughly each time
you use them.
8. Stick a grill spit or fork into meat – especially poultry – to check that it is cooked all the way
through. The juice that oozes out should be clear. Check that the meat is well cooked.
FOOD HYGIENE
1. To make cleaning easier, you can line the inside of the grill with aluminum foil before putting
in the charcoal and using the grill. Use the shiny side towards the charcoal. Remember to
make openings for ventilation by making holes in the aluminum foil where necessary.
2. Charcoal comes in a range of sizes, or as compressed briquettes. Charcoal is best for food
that needs to be grilled quickly, such as sausages and hamburgers. Briquettes are best for
steaks, beef and meat, as they stay warm longer and burn longer.
3. Do
not
over-fill
the
grill
body
with
charcoal,
as
that
can
cause
the
grill
to
become
too
hot
to
use.
Heat
can
represent
a
risk
for
people
and
animals
nearby.
Do
not
use
more
than
1,5
kg
of
charcoal
(1.5
kg
briquettes)
when
grilling
with
this
grill
4. If flames appear from the charcoal during grilling caused by of fat dripping, we recommend
using a spray bottle to carefully spray water onto the charcoal.
5. When you have finished grilling, do not pour large amounts of COLD water on the grill to
avoid damaging the enamel. Use sand or spray on small amounts of water over an extended
period.
6. Empty the ash pan when the grill is cold. Check that the ash does not contain any glowing
embers before dumping it in a safe, inflammable place.
7. Cleaning: Clean the grate in hot soapy water as soon as possible after use. Dry the grate
thoroughly and store in a dry place when not in use.
8. When storing the grill outdoors, it should be covered with a grill cover. Alternatively, it can be
kept indoors or in a garage. WARNING! Check that all charcoal is extinguished and there is
no charcoal left in the grill before the cover is put in place or the grill is stored.
