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Step 3
When no longer ames are noticeable and all coals are covered with a
grey ash (usually after 20 to 30 minutes).
Make sure that hot coals do not touch the walls of the grill. It will extend
the life of your grill.
Step 4
For additional smoke avor, consider adding moistened fresh herbs such
as rosemary, thyme, or bay leaves. Place the wet herbs directly on the
coals just before you start cooking.
The grill is now ready to start cooking according your preferable cooking
method.
TIPS FOR GRILLING & FOOD SAFETY
• Don’t try to save time by placing food on a grill that’s not yet ready. Let charcoal
burn until it’s coated with light-grey ash.
• Always start with a well cleaned BBQ grid. Food rests from previous sessions
should be removed by a bristle barbeque brush or crumpled aluminum.
• Unless otherwise stated in the recipe, turn your food only once.
• A light coating of oil will help brown your food evenly and keep it from sticking
to the cooking grate. Always brush or spray oil on your food, not on the cooking
grate.
Do not defrost meat, sh or poultry at room temperature. Defrost in the
refrigerator or micro- wave oven.
• Never place cooked food on the same plate the raw food was placed on.
• Wash all plates and cooking utensils which have come into contact with raw
meats or sh with hot, soapy water and rinse.
PROPER CARE & MAINTENANCE
->After use:
DO NOT remove the charcoal tray, while tray contains HOT coal. Wait until the
coal has cooled down.
Never leave coals and ashes in grill unattended.
Before grill can be left unattended, remaining coals and ashes must be removed
from the grill. Use caution to protect yourself and property. Carefully place
remaining coals and ashes in a non-combustible metal container and saturate
completely with water. Allow coals and water to remain in metal container 1 hour
prior to disposing.
!
!
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