Commissioning - Rosle 25000 Manual De Instrucciones

2. Using the grill for the fi rst time
Place the RÖSLE kettle grill on a straight and stable surface. Ensure that before lighting the coals, the ash catcher
is properly attached and all dampers are open. We recommend using grill lighters (conforming to EN 1860-3)
instead of liquid fi relighter. To achieve a constant high heat RÖSLE recommends the use of good quality charcoal-
briquettes or charcoal. Ensure the quality of grill coals by paying attention to the EN-logo. Store these in a dry
place.
For a grilling time of 1 hour you require approx. 1 kg of standard charcoal briquettes, with charcoal you will require
approx. 1.5 kg. Caution! The maximum capacity of charcoal is:
3 Grills with Ø 50 cm | 20 in.: 1.5 kg | 3.3 lbs charcoal,
3 Grills with Ø 60 cm | 24 in.: 2.5 kg | 5.5 lbs charcoal.
When using for the fi rst time leave the burning material to heat through for at least 30 minutes with the lid closed.
2.1 Heating the grill with the charcoal grate
Insert the charcoal grate, cover with standard fi relighters and light them. Do not use any liquid such as petrol, spi-
rits or similar liquid accelerant to do this. As soon as the grill lighters are burning they can be covered with charco-
al briquettes. Ensure that the burning charcoal briquettes do not come into direct contact with the sides of the
grill. Leave the coals burning with the lid open for about 30 – 45 minutes until they glow evenly all over and are
surrounded by a layer of white ash. Only then start grilling.
Never add liquid fi relighter or coals soaked in it to hot or warm charcoal!
2.2 Easy steps to becoming a grill professional
3 Read the recipe through and look for the instructions on setting the grill. With the RÖSLE kettle grill you have
two cooking methods available to you – direct or indirect. On the following pages you will find specific instruc-
tions.
3 Do not try to save time by placing the food on the grill when the correct grilling temperature has not been been
reached. Leave the charcoal to burn until a layer of light-grey ash has formed on the coals (leave the air vents
open so that the fire does not go out).
3 Use a barbecue turner or tongs, but not a fork. These let juices escape and with them flavour which leaves the
food dry.
3 Check the food fits onto the grill before closing the lid. Ideally there should be a gap of approx. 2 cm between
individual food items.
3 Do not keep opening the lid to look at the food. Every time the lid is lifted heat escapes, in other words the meal
takes longer to reach the table.
3 Only turn the food once if the recipe so requires.
3 If you close the lid of the grill, flames cannot build up under the food, you reduce the cooking time and get bet-
ter grill results.
3 Never flatten food such as e. g. burgers. Doing this squeezes the juice out of the meat and dries the food.
3 If you baste the food lightly with oil it will brown evenly and not stick to the cooking grate. Only brush or spray
the food with oil and not the cooking grate.
Tip:
Wash your hands and the implements thoroughly with hot water and detergent before and after handling fresh
meat, fi sh or poultry. Alternatively you could use disposable gloves.
Never put cooked food on the same plate on which you have had raw food.
Only defrost your food in the fridge and not at room temperature.
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