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Grillmeister HG09102 - IAN 449481 Manual

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11GB/IE
Direct grilling (see Fig. H)
“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 used, and this
shortens the cooking time (quick cooking).
Kettle barbecues and hooded barbecues also
have a hooded cover and ventilation disks in
the hood and fire bowl. The cooking time may
be reduced further by closing the hood and
opening the ventilation disks, 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.
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.
Stack up some of the charcoal or briquettes on
the charcoal grate[4].
Place one or two firelighters on the layer of
charcoal or briquettes. Light this/these with
a match.
Allow the firelighters to burn for 2to 4minutes.
Then, refill the fire bowl[6] with wood
charcoal or briquettes, bit by bit.
A white layer of ash should form on the
fuel after 15to 20minutes. This means that
the perfect cooking temperature has been
achieved. Distribute the fuel equally in the fire
bowl[6] using a suitable metal tool.
Mount the greased BBQ grate[3] and
start grilling.
Do not start grilling until a white layer of ash
has formed on the fuel.
Cleaning and care
m Allow the product to cool all the way down
before cleaning it.
m Be sure the charcoal is completely burnt out
and cooled down before removing the ashes
and storing the product away.
Do not use strong or abrasive solvents or
scouring pads, as these will damage the
surfaces and leave marks.
Never pour cold water directly over the
charcoal after grilling to extinguish these. The
product may otherwise be damaged. Use old
ash, sand or water mist.
Empty the cold ashes and clean the product
regularly, preferably after every use.
Remove the BBQ grate[3] and clean it
thoroughly with dishwater. Then dry it
off thoroughly.
Remove loose deposits on the product with a
wet sponge.
Dry with a soft, clean cloth. Do not scratch the
surfaces when drying off.
Generally clean the inside and surfaces with
warm soapy water.
Disposal
The packaging is made entirely of recyclable
materials, which you may dispose of at local
recycling facilities.
Contact your local refuse disposal authority for
more details of how to dispose of your worn‑
out product.
… 11 …


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