MORSO LIVING Grill Forno, Руководство пользователя

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14 UK •
InstructIons for InstallatIon and use
TIPS & TrIckS
Direct and indirect heat
Using the coal insert, it is possible to place embers or a fire directly below your grill grate, or at
the sides of the grill for indirect heat, when you are grilling larger items.
Lighting and stoking techniques using wood
Behind every successful fire is a good layer of embers. this can be formed quickly by using
2-4 firelighting briquettes under 1 – 2 kg dry kindling in the middle of the firepit. Kindling should
be stacked in a cross and the stack lit in the middle with firelighters. You can use a blower
pipe, such as that built into the morsø Ash scraper, to blow on the embers and give the fire an
extra boost.
When the initial fire has burnt down, break up the embers into pieces with the morsø Ash
scraper and add more firewood. To avoid too much smoke, it helps to lay on less timber more
often, and at the same time to ensure that the bark on the timber faces upwards.
Lighting and stoking techniques using coal
load a suitable amount of briquettes or coal into the grill starter. lay lightly crumpled paper
or firelighters below the grate of the grill starter. Place the grill starter on a non-combustible
underlay and light the paper or firelighters.
When all briquettes or coal are glowing, spread them over the base of the grill. The grill starter
becomes very hot, so it is important to use gloves when tipping out the coal. You will get
quicker and more uniform lighting by using the grill starter without lighter fluid or firelighters.
lighting time: approx. 15 minutes.
NB!! Always use dry, clean and untreated timber in the firepit.
logs should be stored under a roof for no less than 1 year, and preferably 2 years,
exposed to the wind. logs should be split as soon as possible after felling if they
are to dry quickly. The wood can be used when its moisture content is below 20 %.
never use driftwood, as it is usually very salty and can therefore ruin the oven.
impregnated and painted timber and chipboard emit poisonous smoke and
vapours, and must therefore not be used as firewood. Pine and similar species of
resinous timber develop poisonous gases when burning, and should be therefore
not be used in connection with food preparation.