7
F. Operation
F1. Warning
•
Before proceeding, make certain that you
u n d e r s t a n d t h e I M P O R T A N T
INFORMATION section of this manual.
•
This barbecue is designed for charcoal use
only. We recommend using charcoal
briquettes. Use only enough briquettes to
cover the bottom of the charcoal basket in a
single layer. Do not overload the charcoal
basket. The maximum amount of briquettes
to be used at any one time is 2.0kg.
F2. Lining the Ash Tray
Line the ash tray with aluminium foil. This
will protect the tray, help better reflect heat, and
make cleaning easier when barbecuing is
finished.
F3. Starting the Charcoal
•
(Charcoal Classic 2000 Users Only)
Make
sure the charcoal basket is in the highest
position before lighting the charcoal.
•
Caution: Do not use spirit, petrol, or
comparable fluids which are not intended for
use with charcoal barbecues for lighting or
re-lighting. Only use starters designed for
charcoal.
•
When placing charcoal, never allow
charcoal to be closer than 5cm to the
surrounding sides of the barbecue body.
The maximum amount of charcoal to be
used at any one time is 2.0kg.
•
Block Type Starters – Form charcoal in a
pyramid around it. Light the starter block.
When charcoal is well lit, spread around the
charcoal grid and add more as necessary.
•
Liquid Starters – Place charcoal in a shallow
tin. Pour liquid charcoal starter onto
charcoal and wait 5-10 minutes so that
starter is allowed to penetrate into the
charcoal. Then place charcoal on grid in a
pyramid formation. Light charcoal. Allow
time for charcoal to become well lit. Spread
charcoal in a uniform layer, so that each
lump is just touching. When the charcoal is
ashed over (grey coating of ash over each
lump) you are ready to begin cooking.
•
Do not begin cooking until charcoal has an
ashed-over coat.
•
Do not attempt to cook whilst charcoal is
flaming.
F4. Running in the Barbecue (Before First
Use)
To prevent foods from sticking to the porcelain,
please use a long handled brush to apply a light
coat of cooking or vegetable oil before each
barbecuing session.
Fill the barbecue with charcoal, light the charcoal
and allow the charcoal to become red-hot. It is
recommended to operate the barbecue with red-
hot charcoal for at least 30 minutes before first
use. The barbecue and grills are now ready to
be used for cooking.
F5. Using the Side Vents to Control Cooking
(Charcoal Roaster 2000 & 3000 Only)
The side vents can be used to control the
burning of the charcoal. With the vents open,
more air will circulate and the charcoal will burn
faster than with the vents closed. Caution—the
vent handles become very hot. Oven gloves
should be used when carrying out adjustments.
Do not close the hood whilst the charcoal is still
flaming. Wait until it has ashed over.
F6. Using the Adjustable Charcoal Basket
(Charcoal Classic 2000 Users Only)
Warning: Handles can become hot during use.
Please wear oven gloves and take care when
handling the adjustable charcoal basket.
Heat can be controlled by raising or lowering the
charcoal basket using the adjustable handles.
For normal cooking, set the charcoal basket to
the lowest level. As charcoal becomes
consumed, the basket can be raised to the
highest level in order to compensate for heat
loss. Also, the basket can be adjusted higher on
one side and lower on the other to facilitate
warming of foods on the lower side, and cooking
on the higher side. The basket should NEVER
rest directly on top of the ash tray. Always use
either the lowest or highest levels of hooks on
the adjustable handles. The charcoal basket
must always be positioned in the middle of the
barbecue body, between the two stop pins.
F7. Flare-Up Control
Flare-ups occur when meat is barbecued and its
fat and juices fall upon the hot charcoal. Smoke
helps give food its barbecued flavour, but avoid
excessive flare-up to prevent food being burned.
To control flare-ups, it is advisable to trim away
excess fat from meat and poultry before grilling.
Flare-ups can be extinguished by applying
baking soda or a salt directly onto the charcoal.
Always protect your hands when handling
anything near the cooking surface of the
barbecue.
If a fat fire should occur in the ash tray, wait for
the fire to go out. Do not pull out the ash-
collecting tray or douse charcoal or tray with
water.
