28
t
Operation
Danger Risk of burning!
The BBQ, the charcoal and
BBQ meat become very hot
during use. Any contact can
result in serious burns.
– Keep sufficient distance from the hot
parts, since any contact can lead to
severe burns. Always wear oven or
BBQ gloves when grilling.
– Use only long-handled utensils with
heat-resistant grips.
– Do not wear any clothing with wide
sleeves.
– Use only dry lighters complying with EN
1860-3 as firelighters.
1. Open the lid and lift out the BBQ
grate
(5)
.
2. Place 1-2 solid firelighters in the middle
of the charcoal plate
(7)
. Pay attention
to the manufacturer’s instructions on
the packaging.
3. Layer a few handfuls (
maximum 3 kg
)
of charcoal around the firelighters. For
the best results, we recommend not
moving the charcoal after lighting.
4. Open the air inlet of the BBQ body (9)
and light the firelighters using a long-
stemmed match.
Warning!
Avoid letting the flames get
too high, in order to avoid damaging
the lid seal.
5. Insert the BBQ grate using the BBQ
grate insert (5) into the BBQ body.
Concluding barbecuing
1. Close the cast-iron air controller (11)
and the air inlet on the BBQ body
completely after barbecuing, so that
the embers go out. It will take a few
hours until the BBQ has cooled off
completely.
DO NOT EXTINGUISH
THE EMBERS WITH WATER.
Temperature control
•
Close the lid.
•
Monitor the temperature on the
thermometer. As soon as the BBQ
temperature approaches the desired
temperature, close the cast-iron
ventilation controller (11) and the air
inlet on the BBQ body in order to
maintain this temperature. Leave both
completely closed, until the cooking
temperature has been reached.
•
Then regulate the temperature using
the cast-iron ventilation controller (11).
•
In order to reduce the temperature
drastically, briefly and carefully open
the lid.
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