Manual Batavia 4 Grill - 7062449 (page 13 of 32) (English, German, Dutch)

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English

24. Keep a bucket of water or sand at hand

when using the barbecue, especially on

very hot days and in dry areas.

ASSEMBLY INSTRUCTIONS

1. Put the barbecue on a at and clean

surface.

2. Assemble the barbecue as shown in the

assembly guide.

3. When stacking the barrel segments make

sure the bayonets marked white match

each other.

(See assembly guide page 12 + 13).

INSTRUCTION FOR USE

FIRST TIME USE

The barbecue should be heated up and the

charcoal should be kept red hot for at least 30

minutes prior to the rst cooking operation.

This procedure is necessary for the rst time

only in order to burn out residues caused by

the manufacturing process.

GETTING STARTED:

• For grilling/slow cooking/smoking you can

use charcoal or briquettes as a heat

source.

• During grilling/slow cooking/smoking you

can add charcoal during the process. If

you use briquettes you cannot add these

during the process. You need to lighten

the briquettes separately until they are

completely lit. If you add fresh briquettes

to the re these new briquettes will

develop a negative avour to the food.

• Put the charcoal in the centre of the char-

coal pan.

• Start the re while leaving lid, upper layer

body and drip pan off.

• Allow charcoal to burn for about 25 min-

utes. Do not cook before the fuel has a

coating of ash.

• Spread coals evenly over the charcoal pan

to obtain even re.

• Never start grilling while there are still

ames in the bowl.

DIFFERENT CONFIGURATION

POSSIBILITIES

a. FAST GRILLING – 1 segment – 2 seg-

ments – 3 segments

– See assembly guide page 16 + 17.

GRILLING & BBQ are cooking meth-

ods. The generally accepted differ-

ences between barbecuing and grilling are

cooking durations and the types of heat used.

Grilling is generally done quickly over moder-

ate-to-high direct heat that produces little

smoke, while barbecuing is done slowly over

low, indirect heat and the food is avoured by

the smoking process.

b. SMOKING – 3 segments

– See assembly guide page 18.

Smoking is the process of avouring,

cooking, or preserving food by expos-

ing it to smoke from burning or smoul-

dering material, most often

woodchips.

c. SLOW COOKING – 3 segments

– See assembly guide page 19.

Slow cooking is a cooking technique

using temperatures of 45 to 85°C

(113 to 185°F) for a prolonged time to

cook food.

d. FIRE PIT – 1 segment – 2 segments – 3

segments

– See assembly guide page 20.

The common feature of re pits is that

they are designed to contain re and

prevent it from spreading.

The repits only to be used including the spe-

cial insert (Part R).

7062425_4Grill_Ma-1603-22.indb 13 06-05-16 14:35

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Batavia 4 Grill - 7062449 Manual

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