GiFi 341420, Manual

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7
EN
Steps for lighting
Warning: The charcoal becomes very hot: take the necessary precautions.
Never touch the metal parts, as they can become hot.
Never start cooking food before the charcoal has formed a layer of ash.
Do not attempt to cook food when the charcoal is burning.
Before each cooking session
Before each use, apply a thin layer of vegetable or cooking oil using a long-handled brush to prevent
the food from sticking to the cooking surface.
Fill the charcoal burner, light the charcoal and let it burn until it turns red. It is advisable to wait at
least 30 minutes before starting the cook the food. When the charcoal forms a grey layer of ash, you
can start to cook.
IMPORTANT: If a grease fire occurs in the charcoal burner/ash tray, wait until the fire
goes out.
Do not remove the ash tray and do not throw water on the charcoal burner/ash tray.
Controlling flare-ups
Flare-ups occur when the fats and juices of the cooking meat drip onto the hot charcoal. The smoke
helps to give the food that barbecue flavour, but avoid causing too many flare-ups so as not to burn
the food.
To control flare-ups, it is advisable to remove excess fat from meat and chicken before grilling them.
Flare-ups can be eradicated by pouring bicarbonate of soda or salt directly onto the charcoal.
Always protect your hands when you are near the cooking surface of the barbecue.
Position the charcoal in the burner, making a pyramid shape. Wait a moment until the charcoal is well
lit. Spread the charcoal out in a uniform layer, so that each piece is well lit. When the charcoal is
burning well (with a layer of grey ash covering each piece), the barbecue is ready for use.