5
EG
-II-590
L
A FEW TIPS TO START WITH:
• The barbecue has two heating elements (
47
) which can be con-
trolled independently of each other. This allows different items
of food with different cooking temperatures and cooking times
to be prepared at the same time.
If you only switch on one of the heating elements, you can bar-
becue indirectly on the heating element which is switched off.
• You can place food that has already been barbecued on the
warming rack (
28
) to keep it warm while you carry on barbecu-
ing. Please note that it will continue to be cooked a little.
In addition, on the warming rack you can gently cook vegeta-
bles, seafood etc. and while you do this for example barbecue
meat at a high heat on the grill rack (
27
).
• The thermometer in the lid (
35
) shows you the temperature in
the barbecue chamber (
32
). In addition, you are also supplied
with two meat thermometers (
14
) which measure the core
temperature of the food on the barbecue. They are placed
inside the food on the barbecue and connected to the sockets
P1
and
P2
(
42
) (Picture
D
). The temperature of the food on the
barbecue is shown on the display (
43
).
• We recommend barbecuing with the lid closed (
31
). Why? This
reduces the risk of flash flames and ensures that your food is
barbecued faster and more evenly.
• 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. Always brush
or spray oil onto the food itself, not on the grill rack directly.
• 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.
Barbecuing
1. Press the On / Off button
(
38, 45
) of the heating ele-
ment (
47
) which you want to use.
The respective temperature display (
36
) and the timer dis-
play (
40
) will light up.
2. Use the buttons (
37, 46
) to set the cooking temperature you
want in 50°C increments.
The heating element will heat up to the set temperature.
3. To use both heating elements, switch on the second heating
element in the same way.
4. If you want to preheat the barbecue, close the lid (
31
) and wait
until the temperature you want is displayed on the thermometer
in the lid (
35
).
5. Open the lid and place the food to be barbecued on the grill
rack (
27
) and warming rack (
28
) if required.
6. If you want to produce a high temperature in the barbecue
chamber (
32
) and the food should be cooked more evenly from
all sides, close the lid.
7. When it is switched on, the timer automatically starts at 990
minutes and counts backwards. You can use the timer but-
ton (
39
) to set the desired cooking time after which the barbe-
cue will switch off automatically in 10-minute increments. This
makes sense particularly for longer cooking, e.g. when prepar-
ing pulled pork.
To reset the timer to 0, hold down the timer button for approx.
3 seconds.
8. Turn the food on the barbecue from time to time.
9. Press the On / Off button
to switch off the barbecue (before
the timer runs out).
10. After barbecuing, burn off the heating elements, grill racks and
warming rack by heating up the barbecue on maximum power
for a few minutes.
11. After the barbecue has been switched off, wait approx. 5 to 10
minutes before you pull the mains plug out of the plug socket.
This is because the fan continues to run for a little while to cool
down the barbecue.
12. Allow all parts to cool down and then clean them (see the “Af-
ter Use / Cleaning and Storage” chapter).
Using the Meat Thermometers
L
If you have several pieces of food (of the same thickness)
to cook, one meat thermometer as a reference measuring
device is sufficient.
1. Slide the meat thermometer (
14
) all the way into the middle of
the longer side of the piece of meat, fish or poultry.
2. Connect the connector to the socket
P1
or
P2
(
42
). (Picture
D
).
3. The measured temperature is shown on the display (
43
). You
can use the button
P1-P2
(
44
) to switch between the displays
for
P1
and
P2
. Note:
P1
‘s display will be solid and
P2
‘s display
will flash.
4. Prepare the barbecue food in the usual way and keep an eye on
the display as you do this.
5. Once the food has been cooked, disconnect the meat thermom-
eter from the device and pull it out of the food.
CAUTION: The
meat thermometer gets hot.
Do not touch it with hands. Use
kitchen gloves or another tool.
6. Clean it (see the “After Use / Cleaning and Storage” chapter).
AFTER USE /
CLEANING AND STORAGE
PLEASE NOTE!
■
To prevent a grease fire, the barbecue needs to be cleaned
regularly.
■
Do not use corrosive or abrasive cleaning agents or brushes
with metal bristles. They may damage the surfaces.
■
WARNING! The heating elements may only be cleaned with a
cloth. DO NOT clean with liquids or immerse in liquids!
■
The accessories are
not
dishwasher-safe.
■
Store the barbecue if possible indoors at a maximum temper-
ature of 40°C. Otherwise we recommend that you cover the
barbecue with a weatherproof cover.
To ensure that you can enjoy using your barbecue for a long time,
you should clean it after each use.
If the barbecue is not regularly cleaned and maintained, it may not
perform as well over time. Low temperatures, uneven heat distri-
bution and food sticking to the grill racks are indications that the
barbecue should be cleaned and maintained.
Cleaning After Each Use
1. Burn off the
heating elements
(
47
),
grill racks
(
27
) and the
warming rack
(
28
) by heating up the barbecue on maximum
power for a few minutes.
2. Once they have cooled down, clean the heating elements and
racks with a cloth.
3. If you wish, you can clean the grill racks and the warming rack
with warm water, detergent and a non-corrosive scrubber pad.
4. Empty the
grease tray
(
3
) and rinse it with warm water and
detergent.
5. Once all parts are dry, insert them back in the barbecue.
Cleaning the Insides of the Barbecue (if Required)
Evaporated grease and smoke produces deposits which can be
removed as follows:
EN
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