Direct Grilling (See Fig. L); Indirect Grilling (See Fig. M); Igniting The Fuel - FLORABEST IAN 296125 Bedienungs- Und Sicherheitshinweise

˜ Direct grilling (see Fig. L)
"Direct grilling" refers to cooking food directly
over the heat source (charcoal, gas burner,
electric heating element, etc.). Thermal
radiation has the strongest effect on the food
when this traditional method is sed, and this
shortens the cooking time (quick cooking).
Kettle barbecues and hooded barbecues also
have a hooded cover and ventilation disks in
the hood and fire bowl. The cooking time may
be reduced further by closing the hood and
opening the ventilation disks, the barbecue
flavour becomes stronger if both of these
options are taken.
However, during exposed direct grilling it is
possible that fat or marinade dripping from
the food being grilled will fall into the heat
source and burn.
Therefore, when grilling very fatty or
marinated foods, we recommend using a grill
tray made from aluminium, or even better, one
made from enamelled steel.
˜ Indirect grilling (see Fig. M)
To prepare the fire bowl
grilling, place the charcoal dividers
(consisting mostly of a wire frame) into the fire
bowl supports intended for this purpose
onto the charcoal rack
is divided into three sections: Section
w
and are the spaces between charcoal
dividers and the side wall of the fire
18
bowl .
8
Section v is the area between the charcoal
dividers . This area must remain clear.
18
If necessary, a drip tray or an aluminium
bowl with some water in it may be placed
here to catch any fat which drips down.
Section u and w
this is ignited according to the instructions. As
soon as the correct temperature is reached,
you can begin using the indirect grilling
method.
6 GB
for indirect
8
18
8
. The fire bowl
7 8
u
are filled with fuel and
The grill rack over the embers is usually
designed so that there is enough space over
Section u and
both methods may be used at the same time.
Always use a lid when slowly and gently
indirectly grilling your food. This is used to
cover the fire bowl and therefore creates an
enclosed cooking chamber.
The ventilation disks on the bottom
fire bowl and on top of the lid
opened during indirect grilling to guarantee
a steady supply of oxygen. In this way, the
cooking chamber works in a similar way to a
fan oven. The cooking time is of course much
longer during indirect grilling than during
direct grilling. However, the lid does not have
to be opened often to turn over the food
being grilled, as it is heated from all sides.
˜ Igniting the fuel
WARNING!
Igniting using petrol or spirits, which are highly
flammable, can cause the uncontrollable build
up of heat. Therefore, only use safe burning
materials such as firelighters. The grill must be
placed on solid, stable ground while it is being
used.
or
Tip: To guarantee perfectly smoldering
charcoal, we recommend using a chimney
starter (not included in the scope of delivery).
Use quality products with DIN approval, such
as DIN approved charcoal, DIN approved
briquettes or DIN approved firelighters.
Stack up some of the charcoal or briquettes
on the charcoal rack
indirectly, fill the intermediate space between
the charcoal dividers
fire bowl with fuel. When grilling indirectly,
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the intermediate space between the charcoal
dividers should remain empty.
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Place one or two firelighters on the layer of
charcoal or briquettes. Light this / these with
a match.
Allow the firelighters to burn for 2 to
4 minutes. Then, refill the fire bowl
wood charcoal or briquettes, bit by bit.
w to directly grill, so that
of the
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must be
3
RISK OF BURNS!
. When grilling
7
and the wall of the
18
with
8