6.2. INDIRECT METHOD
The indirect method is recommended for the TCP-560 model only.
If using the indirect method, use the grate for cooking more slowly, not subjecting
the bottom part of the food to direct contact with the heat from the brazier as shown
on pictures 53 and 54. When preparing for indirect cooking, spread the embers to
both sides. The heat then rises, follows the curve of the grill, is distributed inside,
and wraps around the food.
Due to the use of the metal tray in this method, the fat and juice released from the food
do not drip straight down the grill walls, or into the brazier, which reduces the amount
of smoke and avoids the occurrence of flames. Please see description.
Use indirect cooking for food that requires longer than 25 minutes to prepare, or for
food that might get dry or burnt if exposed directly to the heat source. Examples:
boned pieces of poultry, whole fish, or fish fillets.
6. COOKING METHODS
6.1. DIRECT METHOD
If using the direct method, use the grate for cooking keeping the bottom part of the
food in direct contact with the heat from the brazier, as shown in pictures 49, 50, 51
and 52. The food should be turned at alternating times regardless of what you are
preparing. Use the direct method for food that takes less than 25 minutes to prepare,
such as steak, ribs, vegetables, etc.
Picture 49
Picture 51
Picture 53
Picture 50
Picture 52
Picture 54
DRIP TRAY
FOR FAT.
Using the grill with the lid on will allow the heat to follow its curve, making it circulate
slowly to roast the food evenly.
Follow the stages below for indirect cooking::
1. Open air inlets/outlets;
2. Put the recommended amount of charcoal in the center of the charcoal tray/grate
(refer to the chart for recommended amount of charcoal);
3. Light the charcoal. Keep the grill open until the brazier is formed (approximately
15 to 20 minutes);
4. Spread the embers to the edges of the grill, leaving enough room for a metal drip
tray** with water between the embers to prevent the release of smoke;
Note: The minimum recommended amount of water is half the capacity of the tray.
(** Metal drip tray does not come with the product)
5. Place the cooking grate on the upper rack of the holders;
6. Place the food in the center of the cooking grate (above the drip tray);
7. If necessary, use the grill lid.
GRILL
AMOUNT OF CHARCOAL
TCP-560
Approximately 2.0 kg
Make sure the charcoal is not too close to the cooking grate.
The bigger the air inlet, the more the charcoal will burn and be consumed which
will result in quicker cooking. If you want the food to cook more slowly, the air inlet
should be reduced.
ATTENTION
It is not possible to use the indirect cooking method in the TCP-320, TCP-320L,
TCP-320F, TCP-450 and TCP - 450L models.
Follow the steps below for direct cooking:
1. Open air inlets/outlets;
2. Put the recommended amount of charcoal in the center of the charcoal tray/grate
(please refer to the chart for recommended amount of charcoal);
3. Light the charcoal. Keep the grill open until the brazier is formed (approximately
15 to 20 minutes);
4. Spread the embers evenly across all of the tray/grate of the grill;
5. Place the cooking grate(s) according to the assembly instructions. If using skewers*
the cooking grate(s) must be removed. (*Skewers do not come with the product).
6. Place the food on the cooking grate or skewer;
7. If necessary and if the feature is available on your model, use the grill lid.
GRILL
AMOUNT OF CHARCOAL
TCP-320, TCP-320L AND TCP-320F
Approximately 1.0 kg
TCP-450 andTCP-450L
Approximately 2,0 kg
TCP-560
Approximately 2.5 Kg
Make sure the charcoal is not too close to the cooking grate.
The bigger the air inlet, the more the charcoal will burn and be consumed which
will result in quicker cooking. If you want the food to cook more slowly, the air inlet
should be reduced. Please disregard this information if your model does not have
this feature.
17