8
Commissioning/Direct cooking
FKG 48 A1
GB
IE
Commissioning
NOTICE
Before the fi rst use, the grill must be warmed up for at least 30 minutes.
►
WARNING
Warnings about burns!
During use, place the grill on a secure, level and fi rm surface, otherwise it
►
could tip over.
Warning! For igniting and reigniting, do not use spiritus, petrol or similar liquids!
►
Use only ignition aids complying with EN 1860-3. The defl agration could
cause an uncontrollable development of heat.
Build up a small pile of charcoal in the fi rebowl.
■
Place one or two solid fi relighters on the existing layer of charcoal and ignite
■
the solid fi relighters with a match or lighter.
Allow the fi relighters to burn for 2 to 4 minutes. Then slowly start fi lling the
■
fi rebowl with charcoal.
After about 20 minutes the charcoal will display a white coating of ash.
■
The optimal burning temperature has now been reached.
Spread the charcoal evenly in the fi rebowl with a suitable metal implement.
■
Insert the grill grate and start the barbecue.
■
Direct cooking
Direct cooking is similar to frying. The food item is cooked directly over the heat
source (coal), so it is the usual grilling. With this method the heat radiation onto
the food item is at its strongest and keeps the cooking time low.
Use the direct cooking method for foods that require max. 25 minutes of grilling
time, e.g. steaks, chops or sausages. You can open the hood with direct grilling,
then you can see your food being cooked. With the hood closed and the ventilation
plates in the hood and fi rebowl open, the cooking time can be further shortened.
When direct cooking there is always the possibility that fat or marinade could fall
into the heat source from the food item and burn there. In the cases of highly
fatty or marinated food items, it is recommended that you use a drip tray made
of aluminum or an enameled steel tray.
Buch_71787_LB3.indb Abs3:8
Buch_71787_LB3.indb Abs3:8
02.12.2011 10:16:40 Uhr
02.12.2011 10:16:40 Uhr
