Rosle 25425, Руководство пользователя и инструкции по уходу

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CURING AND SEASONING BEFORE USE
• Wash the pot and the lid in warm water with a little washing­up liquid and a soft dish
sponge or washing­up brush. Then rinse with clean water.
• Dry thoroughly.
• Rub a neutral, high smoke­point cooking oil or vegetable fat all over the surface of the
pot and lid, inside and out –
never use olive oil!
• Place the pot and the lid separately in a preheated oven for 2 hours at 180 °C.
3
Smoke emission! Ensure that there is sufficient circulation of fresh air.
• You can also do this on a charcoal or gas­fired barbecue.
• Allow the Dutch Oven to cool off slowly.
• Once the pot has cooled off completely, rub the entire surface once again with a neutral,
high smoke­point cooking oil or vegetable fat.
• Wipe off any excess grease using a cotton cloth.
• Now the pot is ready to use.
COOKING, FRYING AND BAKING
Use on charcoal and gas-fired barbecues
• Insert the Rösle Vario barbecue grill system/an alternative barbecue grill grate
• Then preheat the barbecue grill to the desired temperature for approximately 15 minutes
without the Dutch Oven according to the instructions in the RÖSLE Grill user manual.
• Place the food to be grilled into the Dutch Oven, then put on the lid.
• Place the Dutch Oven into the Vario barbecue grill system/or place the pot onto the
barbecue grate and cook to the desired doneness according to the recipe.
Use on an open-fire stove
You will need plenty of patience and practice to use the Dutch Oven with charcoal
briquettes. The temperature of the Dutch Oven is controlled by the estimated amount
of charcoal briquettes underneath the pot and on the lid. Regulating the temperature
using the quantity and position of the charcoal briquettes becomes easier with experience –
practice makes perfect!
• Light high­quality briquettes in a chimney starter or an open­fire stove.
• Position the briquettes in a circular shape on a fireproof base.
• Place the Dutch Oven containing the food to be grilled onto a grate, or hang it just
above the embers on a tripod stand. Make sure that the Dutch Oven is on a stable
base or stand.
• Put the lid on the Dutch Oven and use tongs to spread out the charcoal briquettes
in an evenly­spaced checkerboad pattern.
• Turn the pot by one­quarter of a revolution regularly to ensure an even temperature
distribution.
• Cook the recipe to the desired doneness.