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English
Cooking with the RÖSLE grill
Before starting, check whether the heat distributors are correctly installed and whether all grates are inser-
ted.
For the models Pro G3 and Pro G4, ensure that the grate of the Primezone is inserted at the desired height.
Observe the assembly instructions.
Barbecuing methods
Preheating
Light the burners, see page 40, close the lid, turn the control knobs to
"MAX" and preheat the gas grill for 15 minutes.
Protecting the cooking surface
It is advisable to apply a thin coat of fat to the cooking surface before using the grill on each occasion. You
can apply a little cooking oil to the cooking surface with a long-handled brush. In that way you can help
prevent food residues sticking to the surface.
Leaping flames
When you cook meat over an open fire, you have to expect the flames shoot up. That is caused by the natu-
ral meat juices dripping onto the flame diffuser.
Barbecuing very fatty meat or at very high temperatures can also cause the flames to shoot up. You have to
keep the shooting flames under control as otherwise the food will burn or a fat fire will occur.
Preventing leaping flames
• Remove excess fat from meat and poultry before placing it on the grill.
• It is recommended to cook very fatty meat on a barbecue tray.
• Barbecue on a lower heat.
• Avoid marinades containing large quantities of oil.
Direct barbecuing with the lid closed
With the direct method, the food is cooked directly over the burners. Food that requires less than 25 minu-
tes to cook is cooked by the direct method. To be cooked through evenly the food should be turned once
halfway through the cooking time. These are e. g. steaks, chops, kebabs and vegetables. Keep the lid
closed. Every time the lid is lifted, heat is lost, i.e. the food will take longer to cook.
Indirect barbecuing with the lid closed
For indirect barbecuing, the lid is closed and only the two outer burners are lit. Place a fat catcher tray in
the middle under the grate and position the food above it. In that way, the food is not cooked directly but
by the convection throughout the cooking compartment produced by the closed lid.
This produces air circulation inside the gas grill that cooks the food indirectly.
