Use; Direct Grilling; Indirect Grilling; Igniting The Fuel - FLORABEST HG02020 Montage-, Bedienungs- Und Sicherheitshinweise

Use

Note: Wash the grill rack
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. B)
"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 open-
ing 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.
Indirect grilling (see Fig. C)
To prepare the fire bowl
place the charcoal dividers
of a wire frame) into the fire bowl supports in-
tended for this purpose
rack . The fire bowl
7
sections: Section
14 GB/IE
with warm dishwater
6
for indirect grilling,
8
(consisting mostly
18
or onto the charcoal
8
is divided into three
8
and are the spaces
between charcoal dividers
of the fire bowl .
8
Section is the area between the charcoal
dividers . This area must remain clear. If nec-
18
essary, a drip tray or an aluminium bowl with
some water in it may be placed here to catch
any fat which drips down. Section
are filled with fuel and this is ignited according
to the instructions. As soon as the correct tem-
perature 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
and 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 fire bowl and
therefore creates an enclosed cooking chamber.
The ventilation disks on the bottom
bowl and on top of the lid
during indirect grilling to guarantee a steady
supply of oxygen. In this way, the cooking cham-
ber works in a similar way to a fan oven. The
cooking time is of course much longer during
indirect grilling than during direct grilling. How-
ever, the lid does not have to be opened often
to turn over the food being grilled, as it is heated
from all sides.

Igniting the fuel

RISK OF BURNS! Igniting us-
ing 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 in-
cluded 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 rack
7
and the side wall
18
and
of the fire
17
must be opened
3
. When grilling indirectly,