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Operating Instructions | Mode d'emploi | Instrucciones de operación
CLEANING AND STORAGE
• ALWAYS MAKE SURE UNIT IS COOL TO THE TOUCH BEFORE CLEANING AND STORING.
• Inspect hardware and assembled parts on a regular basis to ensure grill is in safe working condition.
• Always empty ash tray after each use once ashes have completely cooled. This will help prolong the life of the ash tray.
• Clean grill and cooking grids with mild cleaning agents. Wipe outside of grill with a damp rag. DO NOT use oven cleaner.
• Always cover and store cold grill in a protected area.
• Indoor storage of grill is permissible only if the charcoal has burned to a complete ash and is cold. Remember to remove
cold ashes before storing.
• Your grill is made of steel and some rust may appear over time. If rust occurs on outside surfaces clean the area with fine
sandpaper or steel wool, then cover with heat-resistent paint.
• If rusting occurs on the inside surface of the grill clean area with fine sandpaper or steel wool, then coat with cooking oil.
• NEVER USE PAINT ON INSIDE SURFACES OF GRILL.
SEASONING YOUR COOKING GRATE
• Seasoning will prevent rust and food from sticking to the cooking grid. Apply a thing coating of solid vegetable
shortening over the entire surface. Place cooking grid inside of grill and allow to heat for 1-1½ hours. Frequent
seasoning prevents rusting. If rusting occurs, clean with a steel brush, apply vegetable shortening, and heat as
indicated above.
TO COOK USING CHARCOAL AND DIRECT HEAT
1. For best results, use a metal charcoal starter and fill the starter with
about (1 kg / 2lbs.) of charcoal and light.
2. After 30 minutes, dump the charcoal into the charcoal tray, which
should be at lowest adjustment height (Fig. A).
3. Adjust charcoal cooking chamber dampers from 1/4 to 1/3 open.
4. Immediately and carefully place another (1 kg / 2lbs.) of charcoal on
top of the burning coals in the charcoal tray. DO NOT EXCEED A
TOTAL OF 2 KG/4 LBS. OF CHARCOAL.
5. Once the temperature reaches your desired level, food can be
placed on the cooking grids. Do not cook before the charcoal has a
coating of ash.
Tip: The adjustable charcoal tray in the charcoal cooking chamber allows the charcoal tray to be moved to within a few inches of the cooking
grate allowing you to sear your meat and lock in the juices. Searing takes only a few minutes on each side. Don't allow the meat or food to burn.
After searing, crank the charcoal tray back to the bottom and cook the food to your personal preference.
SYSTÈME D'ALLUMAGE RAPIDE
Lisez toutes les instructions figurant sur le sac de charbon et dans le manuel avant d'utiliser le gril.
1. Ouvrez le couvercle du gril, la grille de cuisson et la porte d'accès au charbon.
2. Abaissez le plateau à charbon jusqu'à la position la plus basse. Empilez environ 1 kg (2 lb) de charbon sur le
plateau à charbon.
3. Suivez les instructions du fabricant fournies avec votre charbon de bois pour allumer votre gril.
4. Gardez le couvercle du gril, la grille de cuisson et la porte d'accès au charbon ouverts jusqu'à ce que le
charbon de bois soit recouvert de cendre.
5. Lorsque le charbon est recouvert de cendre, répandez-le sur le plateau à charbon. Le gril est prêt à être utilisé
lorsque le charbon est recouvert de cendres et qu'aucune flamme n'est visible. En faisant preuve de prudence,
ajoutez immédiatement une deuxième quantité de 1 kg (2 lb) de charbon sur les braises enflammées dans le
plateau à charbon. NE DÉPASSEZ PAS 2 kg/4 lb DE CHARBON AU TOTAL.
6. Une fois qu'il n'y a plus de flammes, fermez le couvercle du gril, la grille de cuisson et la porte d'accès au
charbon. Réglez les clapets à air et la position du plateau à charbon pour maintenir la température désirée.
Portez des gants de protection, le gril sera CHAUD.
Fig. A
Position charcoal
tray at lowest
adjustment height.
Dump charcoal into
charcoal tray as
shown here.
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