17
t
– Do not wear any clothing with wide
sleeves.
– Use only dry lighters or special fluid
lighters compliant with EN 1860-3 as
firelighters.
1. Use one or two grilling surfaces as
needed. See section
Assembling the
BBQ
.
2. Remove the BBQ grate
(5)
.
3. Place 1-2 solid firelighters in the middle
of one of the fire bowls. Pay attention
to the manufacturer’s instructions on
the packaging. Light the firelighters
with a match.
4. For each fire bowl, layer a
maximum
of 0.5 kg
of charcoal around the
firelighters.
5. Prior to first use, the BBQ must
be heated up and glow for at least
30 minutes. See
Before grilling
.
6. As soon as the charcoal is glowing,
spread it evenly over the fire bowl. To
do this, use a suitable fireproof tool
with a long, fireproof handle.
7. Place the BBQ grate
(5)
on the grill.
Hook the BBQ grate handle
(7)
to
the crossbar on the BBQ grate to
remove or reattach the BBQ grate.
The handles should be removed while
grilling as they become very hot. With
a hot grill, grasp the handles only with
BBQ gloves.
8. Only place the BBQ meat on the grate
when the charcoal is covered with a
bright layer of ash.
Setting up the BBQ
Attention Risk of damage!
During use, the screws can
loosen slowly and impair the
BBQ‘s stability.
– Check the stability of the screws prior
to each use. If necessary, tighten all of
the screws again to ensure the BBQ is
standing securely.
• Before use, place the BBQ on an even,
sturdy surface outdoors.
Before grilling
• Prior to first use, wash the BBQ grate
thoroughly in warm soapy water.
• Pre-firing
Before you use the BBQ for the first
time, it needs to be conditioned (pre-
fired) for at least 30 minutes at a
temperature of 100°C - 200°C.
This is necessary in order to make the
inside ready for barbecuing.
Operation
Danger Risk of burning!
The BBQ, the charcoal and
BBQ meat become very hot
during use. Any contact can
result in serious burns.
– Keep sufficient distance from the hot
parts, since any contact can lead to
severe burns.
– Always wear oven or BBQ gloves when
grilling. (Glove Category II with regard
to heat protection, e.g. DIN-EN 407)
– Use only long-handled utensils with
heat-resistant grips.
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