Petromax ft3 Gebrauchsanweisung Seite 6

SEASONING
The patina (the protective layer of the Dutch
Oven) must be renewed when it is affected.
It can happen, for instance, that your Dutch
Oven starts to rust here and there. In that case,
proceed as follows:
• Remove the rust with a wire brush. Clean the
Dutch Oven with warm water, dishwashing
liquid and a dishwashing brush. Then dry it
thoroughly up.
• Coat the whole Dutch Oven and the lid (inner
and outer surfaces) with the Petromax Care
and Seasoning Conditioner, a neutral oil or
vegetable fat. Do not use any olive oil or other
types of fat with a lower smoke point, for they
burn out to quickly.
• Then place the Dutch Oven in a preheated oven
at a temperature of approx. 180 °C (356 °F).
Let it there for 1 to 2 hours and then switch off
the oven. Half-open the oven and let the Dutch
Oven cool down.
Caution! Burning the layer of fat
can produce smoke. Therefore we
recommend that you do the seasoning
outside, for instance on an open fire
or on a grill.
• Grease all the parts again once they have cooled
down. Your Dutch Oven is now seasoned.
COOKING, FRYING, BAKING
You can use the Dutch Oven in your kitchen oven
as well as over an open-air fire or with a suitable
barbecue grill. The various heat sources such
as barbecue briquettes, charcoal or campfire
embers do not necessarily reach the same
temperature.
ON A CAMPFIRE
When using a campfire, you have to try different
things: Each type of wood creates different
embers and burns accordingly more or less
quickly. When you place the Dutch Oven next
to the fire, you can cook a few dishes with the
heat that emanates from the fire. It is however
essential to turn the Dutch Oven regularly, so
that it is evenly heated from all sides.
6
WITH BRIQUETTES
High-quality briquettes are easy to use and
reliable. They have mostly a similar size and they
can store heat for a long time. It is the easiest
way for you to regulate the heat for your Dutch
Oven.
The amount of briquettes that you need under
the Dutch Oven and on the lid also depends on
the cooking methods. Here is the rule for all
Dutch Oven sizes:
• for simmering soup and stew:
briquettes on the lid and
Oven
• for baking bread and cakes:
1
tes on the lid and /
3
This table offers you information on the necessa-
ry amount of briquettes depending on which
Dutch Oven you use. in this table you will find
the total amount of briquettes and how you
should distribute them over and under the Dutch
Oven in order for your Dutch Oven to reach a
certain temperature.
ft1
160-180° C
total
(over/under) (3/2)
ft3 160-180° C
total
(over/under) (5/3)
ft6 160-180° C
total
(over/under) (14/10)
ft9 160-180° C
total
(over/under) (15/9)
ft12 160-180° C
total
(over/under) (17/11)
ft18 160-180° C
total
(over/under) (19/13)
1
/ of the
3
2
/ under the Dutch
3
2
/ of the briquet-
3
under the Dutch Oven
200-225° C
5 8
(5/3)
200-225° C
8 14
(9/5)
200-225° C
24 30
(20/10)
200-225° C
24 30
(21/9)
200-225° C
28 38
(25/13)
200-225° C
32 42
(28/14)