Suggestions And Instructions For Cooking On The Grill; Use - Focotto ConoGrill Manual Del Usuario

FOCOTTO srl
Via Pasquinelli, 7/A
60035 Jesi (ANCONA) – ITALY
tel. +39 0731 200882
fax. +39 0731 690584
e-mail: info@focotto.com

SUGGESTIONS AND INSTRUCTIONS FOR COOKING ON THE GRILL

USE GLOVES
When using your charcoal barbecue, always use heat resistant barbecue gloves or mittens, which comply with
EN 407, contact heat resistance level 2 or higher. All parts of the barbecue - ventilation slots, handles and
brazier. They get very hot during cooking, so make sure your hands and forearms are protected.
DO NOT USE FUEL FLUID
This fluid can transmit a chemical flavor to foods. The chimney stack and the firelighter cubes (both sold
separately) do not dirty, unlike the combustible fluid, and are much more effective for lighting charcoal.
PREHEAT THE BARBECUE
Preheating the barbecue with the lid closed for 10-15 minutes prepares the cooking grill. When the charcoal is
burning indoors (red), the temperature under the lid should have reached 260 ° C. The heat loosens the bits
of food left hanging on the grill, making it easier to remove them using a grill brush with stainless steel bristles.
Preheating the barbecue causes the grill to become hot enough to brown the surface of the food and also
prevents the food from sticking to the grill.
NOTE: Use a grill brush with stainless steel bristles; replace it if there are bristles on the cooking grate or if
bristles come off the brush.
Start cooking only when the fuel has formed a surface layer of ash.
GREASE THE FOOD AND NOT THE GRILL
The oil prevents food from sticking to the grill and also improves its aroma and increases its humidity. Brushing
or spraying oil on food is more effective than greasing the grill.
KEEP THE AIR IN CIRCULATION
Charcoal needs air to burn. The lid must be closed as much as possible, but the draft valve on the lid and the
ventilation slots on the brazier must be open. Periodically remove the ash that accumulates on the bottom of
the barbecue to prevent it from obstructing the ventilation slots.
KEEP THE LID CLOSED
The lid must remain closed as much as possible because:
a) The grill remains hot enough to brown the surface of the food.
b) Cooking time is reduced and food is prevented from dehydrating
c) The smoke that develops when the fat and juices evaporate gets trapped in the barbecue
d) Prevents flare-ups by limiting the flow of oxygen
EXTINGUISHING FLAMES
Flare-ups are unavoidable and have a positive effect as they cause the surface of grilled foods to turn golden
brown, but excessive amounts can burn food.
By keeping the lid closed as much as possible, the amount of oxygen inside the barbecue is limited and this
helps to extinguish the flames. If flare-ups cannot be controlled, temporarily switch to indirect cooking until
flare-ups cease.

USE

CHOOSE A SUITABLE PLACE IN WHICH TO PLACE THE BARBECUE
• Use this barbecue only outdoors, in a well-ventilated area;
• DO NOT use the barbecue in a playpen, building, covered walkway or any other enclosed area;
• Always keep the barbecue on a stable and horizontal surface;
• Do not use the barbecue within one and a half meters of any combustible material. They are combustible
materials, among other patios, verandas and wooden floors.
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