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How to use your gasgrill
Ignition
Make sure that the gas supply is turned on. Do not lean over the BBQ when igniting the burners.
NOTE: The lid must always be kept open while igniting.
Be aware that the surface of the lid will be hot when using the BBQ, during which time only the
handle on the lid should be touched.
The BBQ has an electronic igniter which emits sparks when the button is pushed. First push
down and turn the knob for the burner counterclockwise to the “MAX” position. Then push the
igniter button until the burner ignites. The burner will often not ignite instantly/at first attempt,
because the mixture of gas and oxygen is not optimal at that time. Repeat by pushing the igniter
button until the burner starts. This is a safe and reliable way of igniting the BBQ. Once the burn-
er is burning, you can turn on the remaining burners simply by opening the gas flow to “MAX”.
If the burner does not ignite at first attempt, push and turn the button back to the “off” position
and repeat the procedure. If the burner still does not ignite, wait a few minutes to give the gas
time to diffuse away from the BBQ before attempting again.
Manual ignition: If the described procedures do not work, the burner can be ignited manually,
by utilizing a (long) match. Control of the flame: You can get any size of flame between low
(“MIN”) and high (“MAX”) by pushing and rotating the knob between these positions.
How to grill with Helle
Saturate the surface of the cast iron grids with cooking oil. This will keep the food from sticking
to the surface of the grill. Turn on the burners and let the grids get warm before starting to
barbeque.
Tip: Flames caused by fat dripping from the food could damage the result, making the food burn
easily. Removing the meat from the flames is advisable.
Grill methods
There are two main methods for barbequing: Indirect and direct heat barbequing. Indirect bar-
bequing means utilising the grill almost as an oven. The food is placed over the burner which is
not burning, with the other burner turned on - remember to put the lid on the grill after you’ve
put your meats on. This is suitable for larger pieces of meat being cooked for more than 25 min-
utes. Using a thermometer is recommended, especially for larger pieces of meat.
Direct grilling is the more traditional way of grilling; with the heat originating directly below the
food. Direct barbequing is suitable for hot dogs and sliced meat where a crisp surface is desired.
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