Manual Tepro 1117 - Sacramento (page 29 of 36) (English, German)

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4. Prior to first use, the BBQ must be

pre-fired for a minimum of 30 minutes.

See section Before grilling.

5. As soon as the charcoal is glowing,

spread them as needed on the

charcoal dividers (16). To do this, use

a suitable fireproof tool with a long,

fireproof handle.

6. The ventilation lever (19) is used to

regulate the air supply and this can

thereupon be controlled. To do this,

look for the "+" and "-" signs on the

ash collecting tray (20). The more the

ventilation lever is set to "-", the less air

is supplied.

7. Only place the BBQ meat on the grate

when the charcoal is covered with a

bright layer of ash.

8. Place the BBQ grate on the bracket in

the fire bowl.

9. In the direct grilling method, the BBQ

meat is placed directly over the evenly

distributed coals on the BBQ grate

and cooked at high temperatures of

approx. 280 °C to 320 °C.

This method

is suitable for sausages and meats

that are grilled for no longer than

25 minutes.

10. Set the lid on the BBQ to prevent the

formation of flames. Regulate the air

supply with the ventilation disc on the

lid and on the ash tray. From time to

time, check the BBQ meat and turn it

around. Prevent the BBQ meat from

becoming too dark.

11. In the indirect grilling method, the

charcoal is separated with the help of

the charcoal dividers (16) and placed

laterally on the charcoal grate. The

BBQ meat is placed in the centre of

the BBQ grate insert. If necessary,

place an aluminium tray between

the charcoal dividers to collect fat or

gravy. All 4 charcoal dividers plugged

together make up a ring. This method

is suitable, for example, for whole

chicken and roasts, but also for bread

and pizza. Always close the lid for

indirect grilling and regulate the air

supply with the ventilation disc. It is

not necessary to turn the BBQ meat.

The temperature should be between

180 °C and 220 °C.

12. With matching inserts, the BBQ grate

can be used for different purposes.

You can find further information in

the chapter ‘Matching Accessories‘

starting page 32.

Maintenance and Cleaning

Your grill is made of high-quality materials.

To clean and maintain the surfaces, please

heed the following instructions:

Danger Risk of burning!

Let the grill cool down

completely before cleaning.

– Only tip out the ash when the fuel has

completely burned out.

Danger Health risk!

Do not use any decolourants

or thinners to remove stains.

These are harmful to health

and must not come into contact

with food.

P150360_TEPRO_1117_Sacramento_20151130.indb 29 30/11/15 11:24 AM

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Tepro 1117 - Sacramento Manual

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