Before Grilling; Operation - tepro Kettle barbecue Tucson 1136 Bedienungsanleitung

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Before grilling

• Remove the BBQ grate (6) and clean
it thoroughly in soapy water. Rinse the
BBQ grate with clear water. Thoroughly
dry the grate and then reinstall it on the
barbecue.
• Conditioning before first use
Before you use the grill for the first
time, it needs to be conditioned for
at least 1-2 hours at a temeprature of
100° - 200° C.
This is necessary to prepare the in-
side of the grill.

Operation

Danger Risk of burning!
The grill, the charcoal and BBQ
meat become very hot during
use. Any contact can result in
serious burns.
– Keep away from hot parts as any con-
tact can cause severe burns.
– Always wear oven or BBQ gloves when
grilling.
– Use long-handled BBQ utensils with
heat-resistant handles only.
– Do not wear any clothing with wide
sleeves.
– Only use dry igniters or special BBQ
lighter fluid in compliance with EN
1860-3 to start the BBQ.
1. Remove the lid (4) and BBQ grate (6).
2. Place 1-2 pieces of solid igniter in the
center of the coal grate (9). Heed the
manufacturer's instructions on the
packaging. Light the igniters with a
match.
3. Stack a maximum of 2kg charcoal
around the igniter.
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4. Let the barbecue burn for at least 30
minutes before first time use. See sec-
tion Before Grilling.
5. As soon as the charcoal has heated
through distribute it evenly over the
charcoal grid (9). To do so, use a sui-
table fireproof tool with a long fireproof
handle.
6. Begin barbecuing once the charcoal is
covered with a light ash layer.
7. Mount the BBQ grate handles (8) to
the stabilizers of the BBQ grate (6)
in order to attach or remove the BBQ
grate. Place the BBQ grate on the
mount in the fire tray (10). Remove
the BBQ grate handles during barbe-
cuing, as they become very hot. When
the barbecue is hot, wear barbecue
gloves when touching the BBQ grate
handles.
8. When barbecuing with direct heat,
distribute the foods to be barbecued
evenly on the BBQ grate (6) and bar-
becue at high temperatures of approx.
280°C to 320°C. This method is suita-
ble for sausages and meat that will not
be cooked for more than 25 minutes.
9. You can close the lid (4) to prevent fla-
mes. Control the air intake using the
ventilation sheet (2) on the lid and cin-
der pot (12). Check the food from time
to time and turn it. Prevent the food
from getting to dark.
10. When barbecuing with indirect heat,
separate the charcoal using the coal
separators (7) and place the char-
coal (left and right) on the coal grate
(9). Place the food in the center of the
BBQ grate (6). Place an aluminum
bowl between the coal holders to coll-
ect fat and gravy. This method is suita-
ble for barbecuing whole chickens and
roasts, but also for making bread and
pizza.
10/8/15 9:15 AM