Starting Up The Grill Before Barbecueing - Rosle F50 AIR Instrucciones Para El Uso

2. Starting up the grill before barbecueing

Stand the RÖSLE kettle grill on a firm and level surface. Before lighting the charcoal, make sure that the ash
pan is properly inserted and all air vents are open. For lighting, we recommend the use of standard barbe-
cue lighter cubes (to EN 1860-3) rather than lighting fluid. To obtain a high and constant temperature, RÖS-
LE recommends the use of high-quality barbecue briquettes or charcoal. When buying barbecue charcoal,
look out for the DIN quality mark. Store them in a dry place.
To barbecue for 1 hour, you need about 1kg of standard barbecue briquettes or about 1.5kg of charcoal.
CAUTION! The maximum filling capacity for charcoal is:
• Grills with diameter of 50cm: 1.5kg of charcoal
• Grills with diameter of 60cm: 2.5kg of charcoal
The first time you use the grill, allow the fuel to burn with the lid closed for at least 30 minutes.
2.1 Warming up the grill
Insert the charcoal grate, place some standard lighter cubes on it and light them.
However, do not use fluids such as petrol, methylated spirits or similar flammable liquids to do so. As
soon as the lighter cubes are alight, cover them with fuel, preferably barbecue briquettes. Make sure
that the burning barbecue briquettes do not come into direct contact with the sides of the grill. Lea-
ve the charcoal to burn with the lid open for about 30 - 45 minutes until it is glowing evenly and has
a light layer of ash around it. Only then should you start barbecueing.
• Never put lighting fluid or charcoal impregnated with lighting fluid onto hot or warm char-
coal.
2.2 Easy steps to becoming a barbecue expert
• Read the recipe and find the instructions for setting up the grill. The RÖSLE kettle grill offers you a choice
of two cooking methods – direct or indirect barbecueing. You will find the specific instructions on the fol-
lowing pages.
• Do not try to save time by placing food on the barbecue too soon, before it has reached the right tempe-
rature. Allow the charcoal to burn until a light layer of ash has formed on it (leave the air vents open so
that the fire does not go out).
• Use a barbecue spatula or barbecue tongs, but not a fork. Piercing with a fork will allow juices, and therefo-
re flavour, to escape and the food will dry out.
• Make sure that the food fits on the barbecue before closing the lid. Ideally, there should be a gap of about
2 cm between the individual items being barbecued.
• Do not repeatedly open the lid to check on the food. Every time the lid is lifted, heat is lost, i.e. the food
will take longer to be ready to be served.
• Only turn the food over once unless the recipe says otherwise.
• Leaving the grill lid in place prevents flames forming under the food, shortens the cooking time and pro-
duces better cooking results.
• Items such as burgers should not be pressed down flat. Doing so will squeeze out the meat juices and the
food will dry out.
• If you apply a light coating of oil to your food, it will brown more evenly and will not stick to the grate.
Brush or spray the oil on the food only and not on the grate.
Note:
Wash your hands and the implements thoroughly with hot water and washing-up liquid before and after
handling fresh meat, fish or poultry. Alternatively, you can wear disposable gloves.
Never place cooked food on the same plate on which raw food has been.
Do not defrost food for barbecueing at room temperature, but rather in a refrigerator.
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