The Haus Co. HEX WIDE BASE, Руководство пользователя

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TIPS FOR MAINTAING COOKING TEMPERATURES
SEASONING BEFORE USE
1. DO NOT EXCEED THE TEMPERATURE 250°C / 480° F IN THE FIRE BOWL
AT ANY TIME AS THIS CAN DAMAGE THE HOT PLATE AND VOID THE
WARRANTY.
2. Always preheat your barbecue to the correct cooking temperature and maintain
this temperature for atleast 10 minutes before introducing food. This allows the
temperature to stabilize.
3. Maintain cooking temperatures by adding a small amount of wood at a time.
Ensure that the fire is maintained and that the temperatures are not falling before
proceeding.
1. Ensure that the cooking surfaces and griddle plate are positioned correctly inside
of the hot plate.
2. Position the fire bowl and hot plate properly as per the instructions. Add hardwood
or softwood chunks into the fire bowl. Recommended size of wood logs is not more
than 30 cm / 12” inches. It is ideal to cut hardwood into thinner pieces to encourage
faster ignition.
3. Ensure that the ash plate is in position in the fire bowl.
4. Light up the fire using the suitable ignition method.
5. Thoroughly wipe the hot plate and griddle plate with hot soapy water. Clean the hot
plate and griddle plate using dry cloth or paper towel to remove water. This is help-
ful to remove the coating of wax or oil that may have been applied to the plate to
protect it during shipping.
6. Once the temperature crosses 100°C / 210°F, add a small amount of vegetables sh-
ortening or lard to the plate, wiping all over the pan using tongs and a clean rag.
7. Now heat the hot plate and griddle plate to 150°C / 300°F. Wisps of smoke will start
to rise from the pan, and the pan will start to change colour to a brownish hue.
8. Lightly coat the cooking side canola oil or a cooking oil spray, rub in with a paper
towel until there is no more loose dirt/black coming off the barbecue. ( DO NOT use
olive oil, butter or magarine for seasoning)
9. Heat until the fat beging to liquefy. The hot plate should turn pale black. The plate
10. Remove the hot plate from the heat, wipe away any excess oil, and let the seasoned
surfaces cool.
11. After the hot plate is cooled enough to touch, wipe it clean with a dry paper towel.
Cleaning and seasoning of your outdoor barbecue is essential to its proper operation.
NOTE: How much hardwood you will require depending on the size of the pieces being
used and the fit if these pieces on top of the kindling and the fire bowl. Don’t worry, you
can add more wood if required.
NOTE: Some hot plates may need a second or third coating before they are fully
seasoned. Season accordingly.
CAUTION
will be very hot, so to be sure to use barbecue mitts and gloves.