Ventilation System - Rosle No.1 Sport F50 Instrucciones Para El Uso

3.4 Ventilation system

The RÖSLE kettle grill has the optimum ventilation system
for barbecueing with charcoal as the air supply – and
therefore the temperature – can be efficiently regulated by
means of two air vents (top and bottom).
• To operate the top vent, slide the vent handle to the
desired position. Always wear barbecue gloves when
doing so.
• Opening the top air vent lets more air out of the kettle
grill. The charcoal is supplied with more oxygen and the
temperature increases.
• For the bottom vent, slide the lever to OFF, high, medi-
um, or low (indicated by the flame symbols).
• To burn properly and produce the desired temperature,
charcoal requires an adequate supply of air. When ligh-
ting the charcoal, set the lever for the bottom vent to "High" and fully open the lid. In that way, suffici-
ent air will be drawn into the grill to light the charcoal quickly.
• The grill temperature achieved depends on a number of factors such as the air supply, the quality and
quantity of the charcoal, and the ambient temperature.
• Depending on the barbecueing method you are using, the temperature required in the grill will be higher
or lower. A greater supply of air will produce a higher temperature, whereas less air will allow barbe-
cueing at a lower temperature.
• To increase the temperature, set the bottom air vent to "High" and fully open the top vent. To obtain a
lower temperature, set the bottom air vent to "Low" and only partially open the top vent.
• As you use the grill you will discover over time which air vent setting is best suited to your preferred bar-
becueing method and the food you are cooking.
• To put out the fire, completely close the top and bottom air vents.
3.5 Removing the ash pan
Warning – hot surfaces! Risk of skin burns from hot surfaces.
Always wear protective gloves.
• Before removing the ash pan from the grill, make sure that the charcoal is completely extinguished and
has gone gold.
• For removal purposes, it is easiest to access ash pan from the back (below the lifting handle).
• Now lift the ash pan slightly and twist it anti-clockwise; it can then be lowered and removed.
• Dispose of the cold ash with your normal household waste.
• To refit the empty ash pan, follow the removal procedure in reverse.
• Make sure that the ash pan is properly engaged in the retaining catches on all sides.
3.6 Grill instructions
The figures given below for quantity, thickness, weight and barbecueing time are for guidance only and are
not hard and fast rules. Barbecueing times are affected by altitude, wind, outside temperature and how
well cooked you want the food to be.
For barbecueing steaks, fish fillets, boneless chicken pieces and vegetables, use the direct method for the
times given in the table below or until the food is cooked as well as required, turning the food once half-
way through the cooking time.
Barbecue roast joints, pieces of poultry with bones, whole fishes and thicker cuts using the indirect method
with the aid of the times shown in the table below. Alternatively, you can use a meat thermometer to check
the desired core temperature. The barbecueing times for beef are for medium-done results unless stated
otherwise.
Temperature ranges:
Low temperature: approx. 120 °C
Medium temperature: approx. 170 °C
High temperature: approx. 230 °C and above
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