Berghoff 2415610, Руководство пользователя

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WHEN USING LIGHTER CUBES OR PAPER:
Spread lighter cubes (non-toxic, odorless and tasteless) or dry crumpled paper under the charcoal and light. Be sure
that the paper or lighter cubes are well spread and also mixed under the charcoal, so all charcoal starts burning equally.
Eventually replace charcoal carefully with long-handled tongs to obtain an equal burning.
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WHEN USING A CHARCOAL CHIMNEY STARTER:
Follow all manufacturer’s warnings and instructions regarding the use of their product. Start with max. 2.2 pounds
(1.0kg) of charcoal. This should be enough charcoal to cook with. When charcoal is burning strong inside the chimney
starter, carefully place hot coals in the center of the charcoal grate (8) of the BBQ.
WE DO NOT RECOMMEND - BUT IF YOU STILL CHOOSE TO USE CHARCOAL LIGHTING FLUID:
ONLY use charcoal lighting fluid approved for lighting the charcoal.
Do not use gasoline, kerosene, alcohol or other flammable material for lighting charcoal. CAUTION! Do not use spirit or
petrol for lighting or relighting! Use only firelighters complying to EN 18603.
Saturate charcoal with lighting fluid. Wait 2 to 3 minutes to allow lighting fluid to soak into charcoal. Store lighting fluid at a
safe distance from the grill.
Step 5
When there are no longer flames noticeable and all coals are covered with a grey ash (usually after 20 to 30 minutes).
Rearrange the charcoal, briquettes or wood by placing the hot coals carefully in the center on the charcoal grate (8) of
the BBQ. Make sure that the hot coals and wood do not pile against the walls of the bowl (9). It will extend the life of your
grill.
Step 6
Position the cooking grate (7) over the coals. Place food on the cooking
grate (7) and close the lid now (3).
INDIRECT GRILL COOKING METHOD
Indirect cooking needs a set up where charcoal is put on each side of the
food. There’s no charcoal directly under the food, so the heat rises, reflects off
the lid and inside surfaces of the grill, and circulates to slowly cook the food
evenly on all sides. There’s no need to turn the food over.
This indirect cooking method is ideal for food that needs more than 20-
25min. to cook (for example: roasts, bone-in poultry,…) , and for delicate
foods which would dry out or scorch when exposed to direct heat (whole
fish, fish fillets,…).
For food that needs more than 1 hour to cook, extra charcoal must be added
to each side.
Step 1
Make sure that the BBQ is correctly positioned as described above:
Place the grill outdoors on a hard, non-combustible surface away from roof overhang or any combustible material.
Never use on wooden or other surfaces that could burn. Place the grill away from open windows or doors to prevent
smoke from entering your house. In windy weather, place the grill in an outdoor area that is protected from the wind.
Step 2
Open the lid (3) from the BBQ and use it in an open position while lighting and getting the charcoal started.
Make sure that all air–flow regulators (1-12) are open and free. For proper airflow, remove the accumulated ashes from
previous BBQ sessions on the BBQ bottom if present (coals should be fully extinguished before removing). Charcoal
requires oxygen to burn, so be sure of a good airflow and that nothing will obstruct the vents.
Step 3
Place the charcoal on each side of the charcoal grate (8) (see picture). Make sure you leave enough room for a drip pan
between the charcoal. Ignite the charcoal.
Step 4
Ignite the charcoal as prescribed in step 4 above in chapter “DIRECT GRILL COOKING METHOD “.
Step 5
Leave off the lid (3) until the coals are covered with a grey ash (usually after 20 to 30 minutes).
Make sure that the hot coals and wood do not pile against the walls of the bowl (9). It will extend the life of your grill.
Place a “fire safe” drip pan between the coals in the center of the charcoal grate (8).
Step 6
Position the cooking grate (7) over the coals.
Place food on the cooking grate (7), directly above the drip pan and close the lid now (3).
NOTE: For additional smoke flavor, consider adding hardwood chips or chunks (soaked in water for at least 30 min. and
drained) or moistened fresh herbs such as rosemary, thyme, or bay leaves. Place the wet wood or herbs directly on the
coals just before you start cooking. This can be used in combination with both cooking methods: direct or indirect.
TIPS FOR GRILLING & FOOD SAFETY
• Don’t try to save time by placing food on a grill that’s not yet ready. Let charcoal burn until it’s coated with light-grey ash.
• Always start with a well-cleaned cooking grate (7). Food rests from previous sessions should be removed by a bristle
barbeque brush or crumpled aluminum.
• Unless otherwise stated in the recipe, turn your food only once - halfway the cooking time.
• A light coating of oil will help brown your food evenly and keep it from sticking to the cooking grate (7). Always brush
or spray oil on your food, not on the cooking grate (7).
• Do not defrost meat, fish or poultry at room temperature. Defrost in the refrigerator or microwave oven.
• Never place cooked food on the same plate the raw food was placed on.
• Wash all plates and cooking utensils which have come into contact with raw meats or fish with hot, soapy water and
rinse.
PROPER CARE & MAINTENANCE
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After use:
DO NOT remove the ash container (19-20), while the ash container and/or BBQ contains HOT coals. Wait until the
coals has cooled down.
Never leave the coals and ashes unattented in the grill.
Before the grill can be left unattended, remaining coals and ashes must be removed from the grill. Use caution
to protect yourself and your property. Carefully place the remaining coals and ashes in a non-combustible metal
container and saturate completely with water. Allow the coals and water to remain in the metal container 1 hour
prior to disposing.
The extinguished coals and ashes should be placed on a safe distance from all structure and combustible materials.
Completely wet the surface beneath and around the grill to extinguish any ashes, coals or embers which may have
fallen during the cooking or cleaning process.
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