Rosle F50 AIR Instrucciones Para El Uso página 22

3.3 Indirect barbecueing method
The indirect method is advisable for dishes that require longer
than 25 minutes cooking time or which are so delicate that
they would dry out or burn with the direct barbecueing me-
thod. With indirect barbecueing, the hot charcoal is placed at
the sides of the charcoal grate or in the charcoal baskets.
The heat rises upwards, circulates and is reflected by the
closed lid. The food is cooked slowly and evenly on all sides. It
should not need be turned.
The following foods are suitable for indirect barbecueing:
Roasts, chicken on the chicken roaster, poultry cuts on the
bone and whole fish.
Note: with meat that requires more than one hour to cook,
you may need to add more charcoal at the sides (see table of
cooking times below). The folding side sections of the cooking grate allow you to do so easily. Leave the lid
open for about 10 min until the new charcoal is burning properly. Then close the lid again and continue the
cooking process.
Tip: if you use a barbecue starter, you can also use it to bring the fresh charcoal up to the required heat.
Then take out the cooking grate – wearing barbecue gloves because of the flying ash – and add the hot
charcoal as required. The cooking process can be continued immediately as soon as the extra charcoal has
been added.
• Open all air vents.
• Place the charcoal baskets in the centre of the grill and
place the barbecue lighter cubes (use only lighting aids that
conform to DIN EN 1860-3) in the charcoal baskets. Light the
lighter cubes.
• Place the recommended quantity of charcoal in the grill, di-
viding it equally between the charcoal baskets.
• Leave the lid open until the charcoal has a light covering of
ash – this takes about 30 - 45 minutes.
• Using a pair of barbecue tongs, move the charcoal baskets
to the sides of the grill (to the right and left of the lid hand-
le) – see illustration on the right.
• Position the cooking grate over the charcoal. To do so, wear
barbecue gloves.
• Then close the lid and heat up the grill and cooking grate
for approx. 10 minutes. This will ensure that the cooking times are accurate, as they only apply to a prehea-
ted grill.
• Place the food on the grate.
• Close the lid (air vents in the fire bowl should be open). In the barbecueing instructions in this manual you
will find a list of recommended cooking times.
Tip:
Always use a barbecue starter to light the charcoal. It will ensure that the charcoal lights quickly and burns
evenly regardless of the charcoal used. Please follow the instructions for the barbecue starter.
Once you have transferred the hot charcoal from the barbecue starter to the grill, please leave the lid open
for about 5 minutes so that the freshly added charcoal can sett-
le a little. If the lid is closed immediately, the fire could be
choked.
Indirect method using reversible charcoal grate (optional
equipment)
Turn the grate so that the perimeter is recessed, place the re-
commended amount of charcoal on the grate and light using
barbecue lighter cubes as described above. Place the charcoal
on the left and right to the sides of the central raised area of
the reversible grate.
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