ENGLISH
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3.3 Indirect method
The indirect method is recommended for food that requires more than 25 minutes cooking time or that is so tender that it would dry
out or burn while using the direct method. With the indirect method the embers are arranged along the side underneath the food
on the charcoal grate. The heat rises up, circulates and is reflected by the closed lid. The food is slowly and evenly cooked from all
sides. It should not need be turned.
The following foods are suited to indirect grilling: Joints, beer can chicken, poultry with bones and whole fish as well as tender fish
fillets.
Tip: With meat that requires more than an hour cooking time, extra charcoal should be added from the front if required. Because of
the two-piece, hinged cooking grate it is easy to add extra charcoal.
Fold the front cooking grate to the middle by using protective
gloves because of the flying ash und refill the charcoal as you like.
Wait approx.10 minutes with the lid open until the charcoal is
completely burning. Then close the lid again and continue with the cooking process.
Tip: If using a conventional chimney starter, the charcoal can be added to the embers in this way. Fold the front cooking grate to the
middle by using protective gloves because of the flying ash und refill the hot charcoal as you like. After adding ready charcoal the
cooking process can continue straight away.
• Light the charcoal as described on page 20 and 21.
• Place the hot coals in front of the charcoal grate, on the using grill tongs or a coal rake.
• Put down the charcoal grate on its lowermost position by sliding the lever on its lowermost position.
• Place the cooking grate. Place the second level grate only, if the food you would like to cook is not to high. Please use barbecue
mitts for this.
• Lay the food onto the back cooking grate, that the food is not directely over the ember. If required you are able to fold the front
cooking grate and add extra charcoal.
• If required lift up the charcoal grate by sliding the lever up, for example to roast the food.
• Adjust the desired heat by sliding the lever. For the indirect method a moderate heat is required and thereby a low lever position.
• Close the lid by lifting it up a little and slewing it to the front.
• You can also place the lid half open, as you see on page 18. Thereby you can see and control the food on the cooking grate while
the lid works as a heat reflector, which helps that the food cooks more evenly or keeps ready food warm.
Tip: With CONE it is possible to clean the cooking grate by pyrolysis. Therefor lift up the residual ember by sliding the lever in its
highest position. Now the high temperature directly under the cooking grate pyrolyzes tenacious dirt.
4. Fire basket
After you have finished grilling, CONE can be transformed into a fireplace. In the highest position,
just a few logs of wood create a great ambience, letting the evening fade away - warm and cosy.
• Put down the charcoal grate on its lowermost position by sliding the lever on its lowermost
position.
• Replace the cooking grate and second level grate. Use fire-resistant mitts for this.
• Lift up the charcoal grate in its highest position by sliding the lever in its highest position.
• Now you can place small wood billets on the residual ember. CAUTION! The maximum capacity
of charcoal (for grilling) or wood (for fire basket) is 1,5 kg (3.3 lbs charcoal).
Ensure that th burning wood billets don´t touch the inner surface of the cone. The wood billets must have a minimum dis-
tance of 5cm/2in to the inner surface of the cone. In fire basket situation the lid must always be completely open.
Never use the grill under roofs, shelters etc. least of all under combustible roofs, shelters etc.
Only use this grill at a distance of at least 3 m from combustible materials. Examples of combustible items include (but are
not limited to) wood, treated wooden floors, wooden decking and wooden porches.
Do not use this grill by strong wind.
3. Cooking with CONE
3.1 Heat regulation
The immediate, continous and intuitive heat regulation is enabled by the principle to combine the distance of the heat source to the
grillables with the air supply. The lower graphic explains the principle in detail.
3.2 Direct method
With the direct method the food is cooked directly over the prepared coals. Food that requires less than 25 minutes to cook should
be grilled with the direct method. To have the grillables just well done the food should be turned once halfway through the cooking
time. These are e.g. steaks, chops, kebabs and vegetables.
• Light the charcoal as describe on page 20 and 21.
• Spread the hot coals using grill tongs or a coal rake evenly on the charcoal grate.
• Put down the charcoal grate on its lowermost position by sliding the lever on its lowermost position.
• Place the cooking grate and the second level grate. Please use barbecue mitts for this.
• Lay the food onto the cooking grate.
• Lift up the charcoal grate, by sliding the lever and adjust the requested heat.
• If you close the lid you can cook the food more evenly. Close the lid by lifting it up a little and slewing it to the front.
• You can also place the lid half open, as you see on page 18. Thereby you can see and control the food on the cooking grate while
the lid works as a heat reflector, which helps that the food cooks more evenly or keeps ready food warm.
If required the lid can be left open or even removed for this method of cooking. To do this remove the lid when the grill is cold. Push
the wire bow on one side to the middle of the grill and replace it from the hole. Replace now the second wire bow end and take the
lid away. The lid cannot be used again until the grill has cooled down again. If required, reattach the lid to the cold grill.
Tip: With CONE its possible to clean the cooking grate by pyrolysis. Therefor lift up the residual ember by sliding the lever in its
highest position. Now the high temperature directly under the cooking grate pyrolyzes tenacious dirt.
lever down -> minimum heat
The distance between charcoal
and food is maximal,
the air supply is minimal
indirect method
lever in the middle -> middle heat
The distance between charcoal
and food is normal,
the air supply is normal
direct method
lever up -> maximum heat
The distance between charcoal
and food is minimal,
the air supply is maximal
sear, direct method, pyrolysis
T° MAX
T° MED
T° MIN
