Rankam GR2071013-MM-00, Инструкции по сборке и эксплуатации

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NOTE: To extend the life of your grill, make sure that hot coals and wood do not touch the
walls of grill.
IF USING CHARCOAL CHIMNEY STARTER, PROCEED TO STEP 4.
If you choose to use charcoal lighting fluid, ONLY use charcoal lighting fluid approved for
lighting charcoal. Do not use gasoline, kerosene, alcohol or other flammable materials for
lighting charcoal. Follow all manufacturer
’s warnings and instructions regarding the use of
their product. Start with 3.3 pounds (1.5 kg) of charcoal. Place the charcoal in center of the
charcoal tray.
Step 2
Saturate charcoal with lighting fluid. With lid and doors open wait 2 to 3 minutes to allow
lighting fluid to soak into charcoal. Store charcoal lighting fluid a safe distance from the grill.
Step 3
With grill lid and doors open, stand back and carefully light charcoal and allow to burn until
covered with a light ash (approximately 20 minutes).
WARNING
Charcoal lighting fluid must be allowed to completely burn off prior to closing grill lid and
doors (approximately 20 minutes). Failure to do this could trap fumes from charcoal lighting
fluid in grill and may result in a flash-fire or explosion when lid is opened.
Step 4
Place cooking grates on grill support lips. Use charcoal tray handle adjuster to position
charcoal grates to desired cooking level.
WARNING
Always wear oven mitts/gloves when adjusting cooking levels to protect your hands from
burns.
Step 5
Place food on cooking grates and close grill lid. Always use a meat thermometer to ensure
food is fully cooked before removing from grill.
Step 6
Allow grill to cool completely, and then follow instructions in the
“After-Use Safety” and
“Proper Care & Maintenance” sections of this manual.
Flavoring Wood
To obtain your favorite smoke flavor, experiment by using chunks, sticks or chips of flavor
producing wood such as hickory, pecan, apple, cherry, or mesquite. Most fruit or nut tree
wood may be used for smoke flavoring. Do not use resinous wood such as pine as it will
produce an unpleasant taste.
Wood chunks or sticks 3
” to 4” (7 to 10 cm) long and 1” to 2” (2 to 4 cm) thick work best.
Unless the wood is still green, soak the wood in water for 30 minutes or wrap each piece in
foil and tear several small holes in the foil to produce more smoke and prevent the wood
from burning too quickly. Only a few pieces of wood are required to obtain a good smoke
flavor. A recommended amount for the grill is 5 to 6 wood chunks or sticks. Experiment by
using more wood for stronger smoke flavor or less wood for milder smoke flavor.