6
■
If the flame goes out or a burner has not ignited, turn the cor-
responding control knob to the Off position. Wait approx. 2
to 5 minutes before trying again to allow the gas to dissipate.
Otherwise there may be a deflagration.
■
Never pour water onto the hot barbecue to avoid burns and
scalding.
1. Open the lid.
2. Make sure that all control knobs are in the Off position (arrow
on the control knob pointing upwards). If they are not, press
the control knob and turn it to the Off position.
3. Open the gas supply on the gas cylinder.
4. Each burner is equipped with its own ignition system and
so can be ignited individually: Press the control knob for the
burner you want and turn it to maximum power (90° anti-
clockwise). The gas supply is activated. Also press the ignition
button. A spark is produced.
5. Check whether the burner has been ignited: Look carefully to
see whether flames are emerging from the burner.
If the burner has not ignited, turn the control knob to the Off
position and try again.
L
With a piezo ignition, only let go of the control knob a
few seconds after ignition has taken place so that the
flame does not go out.
6. Ignite the rest of the burners in the same way too.
Barbecuing
PLEASE NOTE!
■
Hot steam may escape when the lid is opened. You should
therefore keep your head and hands out of the danger zone.
There is a danger of scalding.
■
Do not heat any unopened food containers as a build-up of
pressure may cause the containers to burst.
■
Use barbecue utensils with long, heat-resistant handles.
1. Preheat the barbecue once the burners have been ignited:
Close the lid and wait until the temperature you want is dis-
played on the thermometer in the lid.
Once it has preheated, you can switch off the burners that
you do not need. To do this, turn the control knobs to the Off
position.
2. Open the lid and place the food to be barbecued on the grill
rack or another accessory that you are using.
3. If you want to produce a high temperature in the barbecue
chamber and the food should be cooked more evenly from all
sides, close the lid.
4. Reduce the burner power if necessary by turning the control
knob further anticlockwise.
5. As soon as the food being cooked is as brown as you want it
to be, turn it using barbecue tongs.
Taking the Barbecue Out of Operation
1. Shut off the gas supply on the gas cylinder.
2. Turn all control knobs to the Off position.
3. Allow the barbecue to cool down before you move it.
4. Clean the barbecue once it has cooled down (see the “Clean-
ing and Maintenance” chapter). Excessive accumulations of
food residues and cooking fat may cause what is known as a
grease fire.
BARBECUE TIPS
1. Before you start barbecuing,
get everything together
that
you will require. When you barbecue, you should always have
an eye on the barbecue and the food being cooked and not
need to keep going in the kitchen.
2. Before you cook
meat
, it should be at
room temperature
to
ensure good, even cooking.
3. Use
clean grill racks.
The new food you are cooking will
stick to any residues on the grill rack.
4.
Food that has had a small amount of oil brushed on it
will brown more evenly and stick to the grill rack less.
5.
Rub oil onto grill racks
before you barbecue so that the
food being cooked does not stick.
6.
Always preheat the barbecue
with the lid closed so that
the food being cooked does not stick to the grill rack and
searing is possible. This will also burn off any residues from
your last barbecue. Even if you want to cook on a medium or
low heat, you should still preheat the barbecue.
7. Do
not place too much food to barbecue
on the grill rack.
Leave a sufficient amount of space between the pieces so
they can easily be picked up and moved.
8. If you are using a
marinade, sauces 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.
9. We recommend that when you barbecue
you keep the lid
closed.
This reduces the risk of flash flames and ensures that
your food is barbecued faster and more evenly. Do not open
it too often to check on the food being cooked to prevent too
much air getting in and heat and smoke escaping unnecessarily.
10. To make sure your steak has a great barbecue pattern and
a delicious crust, you must
not turn it too often.
In most
cases, the food being cooked should only be turned once,
and only when it is the colour you want it to be. This will also
prevent the lid being opened too much.
11. You can place food that has already been barbecued on the
warming rack
to keep it warm while you carry on barbecu-
ing. Please note that it will continue to be cooked a little. In
addition, you can use the warming rack to toast burger buns
or gently cook vegetables, seafood, etc. while you grill meat,
for example, on a high heat on the grill rack.
Direct vs. Indirect Grilling
Direct Grilling
This is the classic option in which the food being grilled is placed
directly over the burner. The level of heat is therefore high. This
means that this method is good for food with shorter cooking
times of no more than 30 minutes and for quickly searing burgers
or steaks, for example. It produces a delicious crust while the
inside stays nice and juicy.
Indirect Grilling
This is where the heat comes from burners next to the food being
cooked; the burner directly beneath remains switched off. At the
same time, the lid is closed so that the heat cannot escape. We
recommend this method of barbecuing for food with long cook-
ing times such as spare ribs, pulled pork or whole poultry. But fish
and vegetables can also be gently cooked in this way.
You can also combine both grilling methods: first sear the food
hot and then finish cooking it gently.
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