Goldair GBQC210, Руководство по эксплуатации

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Never use plastic or glass utensils on the BBQ
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Never use the BBQ in strong winds
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Before you start cooking for the first time, clean the BBQ thoroughly with hot soapy
water. This is necessary to remove residuals and solvents, oil and grease, which may
have remained from the manufacturing process. The hotplate and grill should be
thoroughly cleaned in the same manner.
Operating your BBQ
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Charcoal
Charcoal goes on the coal rack and fire lighter blocks like
“little lucifer’s” can be used to
assist with lighting the coals. A long match should be used to light the coal from the
bottom on at least two sides.
Charcoal takes about 10 to 15 minutes to reach the proper temperature, when the
charcoal is ready for grilling it will have an ashy coating all around, appear white or gray,
and be very hot. Charcoal can then be spread to build your fire.
For a medium heat spread your charcoal in a single layer on the coal grate.
For a high heat create a double layer of coals on the coal grate.
Charcoal, fire lighter blocks, and long matches can be purchased separately from your
local BBQ retailer.
Before first use - Curing the cast iron
During manufacturing, the cooking surfaces (plates and grills) were coated with a non-
toxic paint. This paint will come off completely over time. Its purpose is to help protect
your BBQ during transport and storage. Coat the top of the hotplates and grills with
canola oil or something similar.
Now clean the surfaces with water and a brush.
Be careful of steam coming off the cast iron surface while doing this. The hotplates and
grills are now cured and ready for use. This process only needs to be done the first time
you use the BBQ.
Controlling flare up
Flare-ups are sudden bursts of flame that come up over the top of the grill. They are
caused by natural cooking juices from your food falling onto the flames and then burning.
A little bit of flare-up, as well as the resulting smoke, is a good thing,
It’s what gives
BBQ’d food that unique outdoor flavour. But if it happens too often, or if the flame last
more than a couple of seconds, your food will char, so you need to control it.
First of all, cooking very fatty foods will cause a lot of flare up. You should trim excess fat
off your meat.