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5. Allow the product to heat up gradually.
6. Wait until all the fuel is used, the fire is extinguished and the product is well cooled.
7. Then check that all fasteners are tight. The metal band connecting the lid to
the base may expand and loosen due to heat. Tighten it again with a wrench if
necessary.
8. You can now use your product normally.
3.7 Tipps for use
ATTENTION
◊
Never use gasoline, turpentine, lighter fluid, alcohol or other similar
chemicals for lighting or re-lighting.
◊
Always open the lid gently, not all at once. Let in just a little air for a
few seconds before opening the lid completely. Oxygen can ignite suddenly
and cause burns.
1. Make sure the product is stable on a non-flammable surface with at least 2
meters away from other materials.
2. Place rolled newspaper with some firelighters on the coal rack.
3. Place 2 or 3 handfuls of charcoal over the top of the newspaper.
4. Open the lower ventilation grate and light the newspaper with a long lighter or
special matches.
5. Once the coals have caught fire, leave the bottom vent and lid open for about
10 minutes to form a small bed of hot embers.
6. Close the lid and wait until the hot coals have a layer of ash.
7. You can now place food on the grill rack. See the table below for cooking tips.
8. To turn the product off, close all the vents and close the lid. The fire will then go
out by itself. Never use water to put out the fire, this can damage the product!
General tips
•
Always use heat-resistant gloves when lighting the product.
•
It is recommended not to light or turn the coals once they are burning. This way
they burn more evenly and efficiently.
•
With the vents closed, the product will stay at a high temperature for several
hours. If you want to add charcoal or wood chips, you can always do so. If so, do
it carefully and with heat-resistant gloves.
•
Before cooking, check that the grill surfaces and tools are clean and free of old
food residue. Always clean them again after use.
•
Always wash your hands before and after touching raw meat and before eating.
•
Always keep raw meat away from cooked meat and other foods. Do not use the
same utensils for cooked and uncooked food.
•
Make sure all meat is thoroughly cooked before eating it. Eating raw or
inadequately heated meat can cause food poisoning. To reduce the risk, cut the
meat open to make sure it is fully cooked.
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•
It is advisable to pre-cook larger cuts of meat and roasts before finally cooking
them on your grill.
•
To smoke food, use heat-resistant gloves to sprinkle some wood chips in a
circle over the hot charcoal. First soak the wood chips in water for 15 minutes to
prolong the smoking process.
Function
Temperature & time
Slow cook / Smoke
110 – 135°C
Beef brisket
4 h/kg
Pulled pork
4 h/kg
Whole chicken
3 – 4 h
Ribs
3 – 5 h
Roasts
≥ 9 h
Grill / Roast
160 – 180°C
Fish
15 – 20 min
Pork Tenderloin
15 – 30 min
Chicken pieces
30 – 45 min
Whole chicken
3 – 4 h
Leg of lamb
3 – 4 h
Turkey
3 – 4 h
Ham
3 – 4 h
Sear
260 – 370°C
Steak
5 – 8 min
Pork chops
6 – 10 min
Burgers
6 – 10 min
Sausages
6 – 10 min
4. MAINTENANCE AND CLEANING
•
Wait for the product to cool completely before cleaning it.
•
Clean the product with a damp, clean cloth and dry it thoroughly. Do not use
abrasive or harsh cleaning agents.
•
The stainless steel grill rack is dishwasher safe. However, we recommend
cleaning the grill rack by hand to prolong its life. To do this, use a special metal
brush with warm water and mild detergent.
•
Tighten the straps and lubricate the hinge 2 times a year or more often if
needed.
English
Vents (white = open, black = closed)
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