1. Remove the lid and open all air vents before building the re. Note: For proper airow, remove accumulated ashes from the bottom of the grill
if present (only after the coals are fully extinguished). Charcoal requires oxygen to burn, so be sure nothing clogs the vents.
2. When using charcoal briquettes or wood chunks form a pyramid and douse the briquettes/chunks with lighter uid. Diameter grill: 46 cm.
Recommended maximum amount of charcoal briquets: 40 pieces. Wait until the uid has soaked in before lighting. Lighter uid should be
capped immediately after use and placed a safe distance from the grill. Use only briquettes complying to EN 1860/2
3. Once the coals are covered with a light grey ash (at least 30 minutes), spread the coals with long-handled tongs.
4. When removing the grill lid during cooking, lift to the side, rather than straight up. Lifting straight up may create suction, drawing ashes up
onto your food.
There are two methods of cooking on a Jamie Oliver grill: direct and indirect.
Directmethod
With the direct method the food is cooked directly over the prepared coals. For even cooking, turn the food once, halfway through the grilling
time. Use the direct method for food that takes less than 25 minutes to cook; like steaks, chops, kabobs, vegetables, etc.
1. Open all air vents.
2. Form a pyramid of maximum 40 briquettes in the center of the charcoal grate.
3. Ignite the charcoal briquettes. Leave the lid off until the briquettes have a light coating of grey ash, at least 30 minutes.
4. Spread the prepared briquettes with long-handled tongs evenly across the charcoal grate.
5. Position the grill plate over the coals.
6. Place the food on the grill plate.
7. Place the lid on the grill. Check your recipe for recommended cooking times.
Indirectmethod
The indirect method is perfect for food that requires 25 minutes or more of grilling time or for food so delicate that direct exposure to the heat
source would dry them out or scorch them. Examples include whole sh as well as delicate sh llets, roasts and bone-in poultry pieces. To set up
for indirect cooking, prepared charcoal briquettes are set on either side of the food. Heat rises, reects off the lid and inside surfaces of the grill,
and circulates to slowly cook the food evenly on all sides. There’s no need to turn the food over. NOTE: For meat that requires more than one hour
to cook, additional briquettes must be added to each side.
1. Open all air vents.
2. Heap 20 charcoal briquettes on each side of the indirect cooking grate. Add 7 per side for each additional hour. Leave
enough room for a drip pan between the coals.
3. Ignite the charcoal briquettes. Leave the lid off until the coals have a light coating of grey ash, at least 30 minutes.
4. Place a drip pan (not included) between the coals in the center of the indirect cooking grate.
5. Position the grill plate over the coals.
6. Place food on the grill plate directly above the drip pan.
7. Place the lid on the grill. Consult your recipe for recommended cooking times.
Verwendungszweck
Ihr Jamie Oliver-Grillgerät wurde speziell für das Barbecue im Freien entworfen.
Dieses Produkt ist nur für die Verwendung durch den einzelnen Verbraucher bestimmt.
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