8
■
WARNING! Do not use spirit or petrol for lighting or
relighting! Use only firelighters complying to EN 1860-3!
Otherwise there may be uncontrollable heat caused by defla-
grations.
■
Use only barbecue charcoal or charcoal briquettes (tested to
DIN EN 1860-2) for barbecuing.
■
This barbecue device gets very hot. Always wear barbecue
gloves for barbecuing. You should also only ever touch the
barbecue while wearing barbecue gloves immediately after
the embers have been extinguished. This is because the
surfaces will remain hot for a little time.
■
This barbecue device gets very hot. Always wear barbecue
gloves when using the barbecue (preparing food, adjusting
the ventilation, using a chimney starter, adding fuel, using
the thermometer, etc.). You should also only ever touch the
barbecue while wearing barbecue gloves immediately after
the embers have been extinguished because the surfaces will
remain hot for a little while. The barbecue gloves (to prevent
thermal risks) must conform to DIN EN 407 (Category II).
■
Use barbecue utensils with long, heat-resistant handles.
■
In the event of a fire: smother the flames with a suitable
fireproof blanket or a fire extinguisher.
NOTICES FOR ASSEMBLY
PLEASE NOTE!
■
Keep plastic bags and films away from young children and
animals! There is a danger of suffocation.
• The assembly steps are shown at the end of these assembly
and operating instructions. Follow them because
incorrect
assembly can be dangerous.
• Ensure there is sufficient space to assemble the barbecue and
if necessary use a mat to protect the barbecue or delicate
floors from being scratched.
• Assemble the barbecue on a horizontal, flat surface to make
sure it is straight.
• Do not apply any force when assembling the device.
• First tighten the screw connections so they are hand-tight and
then tighten them again properly once you have completed
the assembly step. Otherwise this may cause unwanted
tension.
• Tighten the nuts until they fit firmly, and then turn them a
quarter turn more. Do not tighten them too hard!
A FEW TIPS TO START WITH
• We recommend barbecuing with the lid closed. This reduces
the risk of flash flames and ensures that your food is
barbecued faster and more evenly.
• The thermometer on the lid shows you the temperature in the
cooking chamber.
• The cooking time for meat depends on its thickness, quality,
maturity and temperature when you start barbecuing. Until
you are properly familiar with the device, you should check
the condition of the food being barbecued in between times.
• Food that has had a small amount of oil brushed on it will
brown more evenly and not stick to the grill rack.
• Before you cook meat, it should be at room temperature to
ensure good, even cooking.
• If you are using a marinade, sauce or glaze with a high sugar
content or other ingredients which burn easily, only spread
them on in the last 10 to 15 minutes of barbecuing.
USE
PLEASE NOTE!
■
WARNING! This barbecue will become very hot, do not
move it during operation.
■
Only use the barbecue if it has been assembled properly in
accordance with these assembly and operating instructions
and is undamaged. Do not use the barbecue without the
associated frame.
■
Before you use it, set up the barbecue on a secure, stable,
horizontal, flat and fire-resistant surface which is not made of
glass or plastic.
■
The barbecue may be filled with a maximum of 1.5 kg of fuel.
■
Before barbecuing for the first time, heat up and allow the
fuel to glow for at least 30 minutes to harden the lacquer
coating.
■
Do not cook before the fuel has a coating of ash.
■
At high temperatures, open the barbecue lid slowly and
carefully to avoid flare-ups, which could cause injury.
■
Excessive accumulations of food residues and cooking fat may
cause what is known as a grease fire.
■
Never pour water onto the hot barbecue to avoid burns and
scalding.
1. Stack some of the charcoal or charcoal briquettes on the
charcoal grate (
9
).
2. Ignite one or two solid firelighters and place them in the
device. Allow the solid firelighters to burn for two to four
minutes.
3. Carefully add more charcoal (briquettes). Note the maximum
permitted amount.
4. After about 15 to 20 miutes, white ash appears on the
charcoal / charcoal briquettes. The charcoal is now ready for
barbecuing.
Spread the fuel around evenly with a suitable metal tool.
5. Insert the grill rack (
7
). Now you can start barbecuing.
6. Place the food on the grill rack and close the lid.
7. You can regulate the temperature in the barbecue with the
amount of air supplied: the more air, the more heat. Open or
close the air flow regulator (
3
), as required.
8. To turn off the barbecue, stop adding fuel and close the
lid, the air flow regulator. Allow the barbecue to cool down
before you move it.
CLEANING AND STORAGE
PLEASE NOTE!
■
Allow all parts to cool down completely before you clean the
device, place a cover over it or store it away.
■
Do not use corrosive or abrasive cleaning agents. They may
damage the surfaces.
■
Do not fill with water or expose to rainfall for a prolonged
period.
• Once all parts have cooled down, dispose of the ash in an
environmentally friendly way.
• Clean enamelled and chrome racks with warm water,
washing-up liquid and a sponge.
• Clean stainless steel racks with warm water, washing-up
liquid and a sponge or stainless steel cleaning pad.
• Clean racks made of cast iron with a grill rack cleaning brush
and burn off the remaining residues in the barbecue. Once
the rack has cooled down, brush it off or wipe it clean with a
damp paper towel.
• If necessary, you can clean the cold charcoal grate of the
barbecue with a dry soft brush.
EN
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