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Florabest HG03309 - IAN 297599 Manual

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11 GB/IE
Use
Note: Wash the grids
8
/
14
with warm
dishwater before prior to first use.
Note: We recommend heating the grill up prior
to first use and allowing the fuel to burn out for at
least 30 minutes.
Note: Only place food on the grill when the fuel
is covered by a layer of ash!
Place the grill on a sturdy, level surface prior
to use.
Direct grilling (see Fig. K – L)
“Direct grilling“ refers to cooking food directly
over the heat source (charcoal, gas burner,
electric heating element, etc.). Thermal
radiation has the strongest effect on the food
when this traditional method is sed, and this
shortens the cooking time (quick cooking).
Kettle barbecues and hooded barbecues
also have a lid and ventilation discs in the lid
and/or fuel compartment. The cooking time
may be reduced further by closing the lid and
opening the ventilation discs, the barbecue
flavour becomes stronger if both of these
options are taken.
However, during exposed direct grilling it is
possible that fat or marinade dripping from
the food being grilled will fall into the heat
source and burn.
Therefore, when grilling very fatty or
marinated foods, we recommend using a grill
tray made from aluminium, or even better, one
made from enamelled steel.
Indirect grilling (see Fig. M – N)
To prepare the fuel compartment
5
for
indirect grilling, place the charcoal dividers
(not included) into the fuel compartment
supports intended for this purpose or
onto the charcoal grate
15
. The fuel
compartment
5
is divided into three sections:
Section
and are the spaces between
charcoal dividers and the side wall of the fuel
compartment
5
.
Section is the area between the charcoal
dividers. This area must remain clear. If
necessary, a drip tray or an aluminium bowl
with some water in it may be placed here
to catch any fat which drips down. Section
u and w are filled with fuel and this is
ignited according to the instructions. As soon
as the correct temperature is reached, you can
begin using the indirect grilling method.
The grill rack over the embers is usually
designed so that there is enough space over
Section
u and w to directly grill, so that
both methods may be used at the same time.
Always use a lid when slowly and gently
indirectly grilling your food. This is used to
cover the fuel compartment and therefore
creates an enclosed cooking chamber.
The ash compartment’s
17
ventilation sliders
must be opened during indirect grilling to
guarantee a steady supply of oxygen. In this
way, the cooking chamber works in a similar
way to a fan oven. The cooking time is of
course much longer during indirect grilling
than during direct grilling. However, the
ventilation sliders does not have to be opened
often to turn over the food being grilled, as it
is heated from all sides.
Igniting the fuel
WARNING! RISK OF BURNS!
Igniting using petrol or spirits, which are highly
flammable, can cause the uncontrollable build
up of heat. Therefore, only use safe burning
materials such as firelighters. The grill must be
placed on solid, stable ground while it is being
used.
Tip: To guarantee perfectly smoldering
charcoal, we recommend using a chimney
starter (not included in the scope of delivery).
Use quality products with DIN approval, such
as DIN approved charcoal, DIN approved
briquettes or DIN approved firelighters.
… 11 …


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