tepro Philadelphia Bedienungsanleitung Seite 29

– Use only long-handled utensils with
heat-resistant grips.
– Do not wear any clothing with wide
sleeves.
– Use only dry lighters or special fluid
lighters compliant with EN 1860-3 as
firelighters.
1. Remove the lid, and the BBQ grate
with the BBQ grate insert.
2. Place 1-2 solid firelighters in the middle
of the charcoal grate (7). Pay attention
to the manufacturer's instructions on
the packaging. Light the firelighters
with a match.
3. Layer a maximum of 1 kg of charcoal
around the firelighters.
4. Prior to first use, the BBQ must be pre-
fired for a minimum of 30 minutes. See
section Before grilling.
5. As soon as the charcoal is glowing,
spread them as needed on the
charcoal dividers (16). To do this, use
a suitable fireproof tool with a long,
fireproof handle.
6. The ventilation lever (19) is used to
regulate the air supply and this can
thereupon be controlled. To do this,
look for the "+" and "-" signs on the
holder for the ash collecting cup (20).
The more the ventilation lever is set to
"-", the less air is supplied.
7. Only place the BBQ meat on the grate
when the charcoal is covered with a
bright layer of ash.
8. Place the BBQ grate on the bracket in
the fire bowl.
P150361_TEPRO_1118_Philadelphia_20151130.indb 29
9. In the direct grilling method, the BBQ
meat is placed directly over the evenly
distributed coals on the BBQ grate
and cooked at high temperatures of
approx. 280 °C to 320 °C. This method
is suitable for sausages and meats
that are grilled for no longer than
25 minutes.
10. Set the lid on the BBQ to prevent the
formation of flames. Regulate the air
supply with the ventilation disc on the
lid and on the ash collecting cup. From
time to time, check the BBQ meat and
turn it around. Prevent the BBQ meat
from becoming too dark.
11. In the indirect grilling method, the
charcoal is separated with the help of
the charcoal dividers (16) and placed
laterally on the charcoal grate. The
BBQ meat is placed in the centre of
the BBQ grate insert. If necessary,
place an aluminium tray between
the charcoal dividers to collect fat or
gravy. All 4 charcoal dividers plugged
together make up a ring. This method
is suitable, for example, for whole
chicken and roasts, but also for bread
and pizza. Always close the lid for
indirect grilling and regulate the air
supply with the ventilation disc. It is
not necessary to turn the BBQ meat.
The temperature should be between
180 °C and 220 °C.
12. With matching inserts, the BBQ grate
can be used for different purposes.
You can find further information in
the chapter 'Matching Accessories'
starting page 32.
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