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Attention Risk of damage!
In order to prolong the service
life of the grill, make sure
that the hot charcoal and the
burning wood do not come into
direct contact with the walls of
the grill.
– Do not rub or scratch the external
housing of the hot grill during the initial
heating treatment.
• Prior to first use, the grill must be oiled
and then heated through for at least
3 hours to protect the housing from
heavy rust and to burn off production
residues.
Important:
The grill should always
be stored in an oiled in condition and
covered up.
• Wash down the grill grate with warm,
soapy water. Then rinse it with clean
water and dry it off.
• Rub the external surfaces of the grill
with vegetable oil or use a vegetable oil
for spraying. Treat the charcoal grate
and the ash tray with vegetable oil.
• A tin can must be placed under the
grease runoff opening at all times. Place
an empty, open tin can (e.g. a beverage
can) into the grease tin holder.
• Follow the instructions for lighting the
grill. You can use charcoal or wood.
• Start with approx. 3.5 – 4 kg of charcoal.
This quantity should be sufficient for the
primary heating treatment.
• Pour sufficient lighter fluid over the
charcoal, in accordance with the
manufacturer specifications. Wait for
approx. 2-3 minutes with the cover
open, until the fluid has worked its way
into the coals. Alternatively, you can
use solid, commercial firelighters.
• Open the air vent of the small grill
chamber approx. 1.5 – 2.5 cm. Open
the exhaust flap of the smoke pipe up
to halfway.
• Light the charcoal with a long match.
Let the charcoal burn with the cover
open for as long as necessary until
a bright layer has formed (approx.
20 minutes).
Caution!
The lighter fluid
must be completely burned off before
the cover can be closed. Otherwise
flames from the lighter fluid can trigger
flashes or an explosion inside the grill
as soon as the cover is opened.
• When the charcoal is glowing strongly,
distribute the charcoal in the middle of
the charcoal grates.
• Then close the cover. Let the
temperature rise to approx. 120 °C.
Maintain this temperature range for
2 hours.
• Then increase the temperature to
approx. 175-200°C. This can be
achieved by opening the air vent of the
small grill chamber and the exhaust flap
of the smoke pipe further, and adding
additional charcoal or wood.
• Maintain this temperature for approx.
1 hour. Then let the grill cool down
completely.
• Important:
From time to time this
treatment should be repeated in order
to maintain the condition of the grill.
• Attention:
The temperature must
never exceed 200 °C. This is necessary
in order to make the inside ready for
barbecuing and to burn in the heat-
resistant paint on the outside. During
pre-firing, the grill chamber cover
should not be completely closed. Only
close it completely for a few minutes at
the end.
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