Megamaster 570 Elite, Инструкции по сборке и эксплуатации

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Grilling Methods
Grilling with direct heat
Use the direct method for small, tender pieces of
food that takes less than 20minutes to cook, such
as:
l Hamburgers
l Steaks
l Chops
l Kabobs
l Boneless chicken pieces
l Fish fillets
l
Shellfish
l Sliced vegetables
With direct heat, the fire is right below the food. It
sears the surfaces of the food, developing flavors,
texture and delicious caramelization while it also
cooks the food all the way to the center.
Arrange the charcoal for direct heat
1.Put on barbecue mitts or gloves.
2.After the charcoal is fully fit, spread them evenly
across the charcoal grate with long tongs.
3.Replace the cooking grate.
4.Place the lid on the grill.
5.Open the lid damper.
6.Preheat the grid for approximately 10 to15
minutes.
7.Once the cooking grate is preheated, using a
stainless steel bristle grill brush, clean the cooking
grate.
8.Open the lid and place your food on the grate.
9.Place the lid on the grill.
Grillling with indirect heat
Use the indirect method for larger cuts of
meat that require 20minutes or more of
grilling time, or for foods so delicate that
direct exposure to the heat would dry them
out or scorch them, such as:
l Roasts
l Bone-in poultry pieces
l Whole fish
l Delicate fish fillets
l Whole chickens
l Turkeys
l
Ribs
With indirect heat, the heat is on both sides
of the charcoal kettle or off to one side of
the grill. The food sits over the unlit part on
the cooking grate.
Arrange the charcoal for indirect heat
1.Put on barbecue mitts or gloves.
2.After the charcoal is fully fit, with long
tongs, arrange the charcoal so that they will
be set on either side of the food. Position
the charcoal on the side of the bowls
opposite the handles. A drip pan may be
placed between the charcoal to collect
drippings.
3.Replace the cooking grate.
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