Rebel MAJOR 4i BLACK, Руководство по сборке и эксплуатации

Страница: 69 / 76

67
44.7 Flame tamers
This barbecue is provided with flame tamers
above the burners. The flame tamers are
intended for even distribution of heat over the
barbecue area, preventing hot flames from
directly contacting the barbecued food, and
protection of the burners against the fat, salty
liquids and marinades dripping from the food.
Lava stones may not be used in this barbecue.
The flame tamers are placed on top of
burners, under the barbecue grid. A flame
tamer is not used under blank grilling plate.
Because of this, the number of flame tamers
may differs from the number of burners.
44.8 Preparations
The barbecue needs to be warmed up before
cooking food. For this, light up the barbecue
and use it at MAX power for approx. 3-5
minutes with the lid down. If the food
prepared requires lower cooking temperature,
use the controllers to lower the temperature
before loading the food. Never use all burners
of the barbecue simultaneously at MAX
power – otherwise, the barbecue will be too
hot for cooking and the gas is wasted.
Keeping one or two burners on at a time is
usually sufficient, and a low power setting is
recommended. Experience will teach you to
choose the best setting.
44.9 Cooking time
This is influenced by several factors, and
barbecuing experience comes in handy. The
time required may depend on the raw
materials, size of the barbecued food, and
even the weather. Experience suggests that on
a hot day, a lower power setting works better,
whereas on a cold day a higher power setting
could be more favourable. Try cooking
various foods at different settings to get the
best feel.
44.10 Flare-ups
Flare-ups may increase the temperature inside
the barbeque overmuch and intensify fat
dripping from the cooked foods, thus adding
to the grease fire hazard. Minor flare-ups are
normal and beneficial, adding to the pleasant
barbecue taste. In order to keep the flare-ups
under control, follow these tips:
• Remove visible fat from the meat before
barbecuing.
• Cook chicken and pork at a lower power
setting.
• Make sure that the fat drain aperture on the
barbecue bottom is open and that the drip
pan is not full. Empty and wash the drip
pan regularly.
• If possible, always cook with the lid down
and use the minimum efficient power
setting.
If you keep the lid down, the temperature
inside the barbecue remains constant and less
gas is consumed. Also, the food does not dry
out if the lid is down, due to the water vapour
and heat released by the LPG gas circulating
inside the barbecue.
44.11 Marinades
Marinades are intended for flavouring of the
barbecued food. Inside the barbecue,
marinades cause sticking of the food to the
barbecue grid or grilling plate, may drain
under the barbecue or catch fire.
If there is marinade present:
• Before placing the food into the barbecue,
wipe off excessive marinade.
• Never pour marinade on barbecued food
while inside the barbecue.
• Never apply marinade in which raw meat,
chicken, or fish have been kept onto
barbecued food by a BBQ brush.
Otherwise, the bacteria from raw meat will
end up in the cooked food.
• If you want to add taste or shiny surface to
the barbecued food, use a brush to apply
67
www.rebel.fi