22
English
3.4 Ventilation system
The RÖSLE kettle grill has the optimum ventilation system
for barbecueing with charcoal as the air supply – and
RFCPCDMPCRFCRCKNCP?RSPClA?L@CCDjAGCLRJWPCESJ?RCB@W
means of two air vents (top and bottom).
q
To operate the top vent, slide the vent handle to the
desired position.
Always
wear barbecue gloves when
doing so.
q
Opening the top air vent lets more air out of the kettle
grill. The charcoal is supplied with more oxygen and the
temperature increases.
q
For the bottom vent, slide the lever to OFF, high, medi-
um, or low (indicated by the flame symbols).
q
To burn properly and produce the desired temperature,
charcoal requires an adequate supply of air. When ligh-
ting the charcoal, set the lever for the bottom vent to "High" and fully open the lid. In that way, suffici-
ent air will be drawn into the grill to light the charcoal quickly.
q
The grill temperature achieved depends on a number of factors such as the air supply, the quality and
quantity of the charcoal, and the ambient temperature.
q
Depending on the barbecueing method you are using, the temperature required in the grill will be higher
or lower. A greater supply of air will produce a higher temperature, whereas less air will allow barbe-
cueing at a lower temperature.
q
To increase the temperature, set the bottom air vent to "High" and fully open the top vent. To obtain a
lower temperature, set the bottom air vent to "Low" and only partially open the top vent.
q
As you use the grill you will discover over time which air vent setting is best suited to your preferred bar-
becueing method and the food you are cooking.
q
To put out the fire, completely close the top and bottom air vents.
3.5 Removing the ash pan
Warning – hot surfaces! Risk of skin burns from hot surfaces.
Always wear protective gloves.
q
Before removing the ash pan from the grill, make sure that the charcoal is completely extinguished and
has gone gold.
q
For removal purposes, it is easiest to access ash pan from the back (below the lifting handle).
q
Now lift the ash pan slightly and twist it anti-clockwise; it can then be lowered and removed.
q
Dispose of the cold ash with your normal household waste.
q 2MPCjRRFCCKNRW?QFN?LDMJJMURFCPCKMT?JNPMACBSPCGLPCTCPQC
q
Make sure that the ash pan is properly engaged in the retaining catches on all sides.
3.6 Grill instructions
2FCjESPCQEGTCL@CJMUDMPOS?LRGRWRFGAILCQQUCGEFR?LB@?P@CASCGLERGKC?PCDMPESGB?LACMLJW?LB?PC
not hard and fast rules. Barbecueing times are affected by altitude, wind, outside temperature and how
well cooked you want the food to be.
$MP@?P@CASCGLEQRC?IQjQFjJJCRQ@MLCJCQQAFGAICLNGCACQ?LBTCECR?@JCQSQCRFCBGPCARKCRFMBDMPRFC
times given in the table below or until the food is cooked as well as required, turning the food once half-
way through the cooking time.
?P@CASCPM?QRHMGLRQNGCACQMDNMSJRPWUGRF@MLCQUFMJCjQFCQ?LBRFGAICPASRQSQGLERFCGLBGPCARKCRFMB
with the aid of the times shown in the table below. Alternatively, you can use a meat thermometer to check
the desired core temperature. The barbecueing times for beef are for medium-done results unless stated
otherwise.
Temperature ranges:
Low temperature:
approx. 120 °C
Medium temperature: approx. 170 °C
High temperature:
approx. 230 °C and above