pbq ATMO-SFERA, Installation, Use And Maintenance Manual, Page: 20 / 28

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INSTALLATION, USE AND MAINTENANCE GUIDE
After these operations the grill works in total autonomy. No user operations are
required for the entire period of operation. The entire pellet feed will be burned in
two phases: first through the pyrolysis process and then through the gasification
process which is characterized by the blue flame. Once the device is started, the
pellet charge must be completely burned according to the cycle set by the
MANUFACTURER and the process must not be interrupted.
At the end of the operating cycle the flame will go out by itself without requiring
external intervention and the appliance will enter the cooling phase.
SUGGESTIONS AND OPERATION TIPS
Always use gloves
When using your pellet grill, always use heat-resistant barbecue gloves or mittens,
compliant with EN 407, level of resistance to heat from contact 2 or higher. All parts
of the grill - ventilation slits, handles, hob - become very hot during cooking, so make
sure your hands and forearms are protected.
Pre-heat your grill
The grilling area is prepared by preheating the barbecue with the lid closed for 15-20
minutes. The heat loosens the pieces of food left hanging on the grill or attached to
the plate, that come easy to remove. Preheating the barbecue makes the hob and
the grill become hot enough to create Maillard reaction on food and also prevents
the food from sticking to the grill.
Oil food and not the plate
The oil prevents food from sticking to the hob and also improves its aroma and
increases its moisture. Brush or spray the oil directly on the food.
Keep air circulating
Pellet needs air to burn. Periodically remove the ashes that accumulate on the lower
part of the barbecue, to prevent them from obstructing the air vents.
Keep lid closed (model PBQ ONE)
The lid must remain closed as much as possible for the following reasons:
•
The hob and the grill must remain warm enough to keep the optimal temperature for
Maillard reaction.
•
The cooking time is reduced and food with long cooking times is prevented from
drying out.
•
The smoke that develops from evaporation of fat and juices remains inside giving
more flavor to the food.