Stimmen - 2, Durchschnittliche Bewertung: 4 ( )

Hersteller: Fire Magic Dateigröße: 211.76 kb Dateiname: a2f72f77-925f-477a-91f6-b22158c16f3b.pdf Unterrichtssprache:

After you get the fire started, put the soaked chips on top of the hot charcoal. Raise the Grid to the highest position and adjust the Vents for low heat. Continue adding chips while the meat cooks to maintain the appropriate amount of smoke. Smoking is a very slow process. Therefore, allow plenty of cooking time. 4) Flame-up: Close all the Vents for at least one minute to stop flame-up. You do not have to use water. Use a high quality hardwood charcoal to make sure you get a good fire. Charcoal briquettes made from maple, oak, birch or elm woods will burn clean with very little smoke and without unpleasant odors. Regularly clean grill between uses and before storage..... 1) Fire Grate/Ash Pan, Cooking Grid-Brush or scrape any residue from the Pan. Use a detergent and hot water solution just as you would for any cooking equipment. A stiff brush may be helpful in removing heavy grease or deposits. 2) Grill Hood/Bowl and Side Table-Dampen a cloth in hot water and a detergent solution. NOTE: Do not use oven cleaner or abrasive cleaners on your grill. This may cause damage to the paint finish. 3) After each cooking session, close the Hood. 4) Close the Vents and allow the charcoal to die down. 5) Wait until the grill is cool. 6) Wait until the charcoal has cooled, lift out the Fire Grate/Ash Pan and dispose of the ashes. You can save the larger pieces of coal for use next time you cook. CLEANING THE GRILL To reduce the risk of serious bodily injury or death: · Do not store a charcoal grill while it is hot. · Store your charcoal grill in a cool dry place. · Do not store charcoal and lighter fluid indoors. · Store out of the reach of children. · Do not store additional charcoal and lighter fluid under or near the charcoal grill while it is hot. · To avoid a fire or explosion, do not store charcoal or lighter fluid near a heat source. · Always cap the lighter fluid when not in use. INDIRECT Safety Latch STEP 7) Unfold Side Table To reduce the risk of personal injury or property damage from fire, tipping or collapse: · Do not overload side table. Max. capacity 5 lbs / 2.3 kg · Do not let objects overhang edge of side table. · Do not place flammable objects on side table. · Do not place hot objects on side table. · Do not move grill using handle of side table. · Do not move grill with objects on side table. · Do not close side table while grill is hot. · Do not remove side table from grill. SIDE TABLE USE STORAGE 7) If rust appears on your grill, clean and buff the affected area with steel wool. Touch up bare metal with a high heat paint specified for barbeque grills. Follow paint manufacturer’s instructions for use. To reduce the risk of a cut, pinching or other bodily injury: · Wear protective gloves when handling parts or cleaning parts that could have sharp edges. · Be careful while folding and unfolding the Grill Legs. Hood Latch STEP 1) Lock Hood and Bowl with the Hood Latch. STEP 2) Lay the Grill on its side in the grass or a soft area. Leg Crossrod STEP 3) Swing Pivot Latch away from the Leg Crossrod. STEP 4) Swing Legs out. STEP 6) Reach for the Bowl Handle underneath. Rotate Grill upward until Grill is upright on floor. Bottom Bowl Bracket STEP 5) Grasp the Fixed Leg. Push it toward the Bottom Bowl Bracket and Safety Latch allowing the Fixed Leg Hook to engage all the way. Fixed Leg Hook STEP 1. Open the Hood and all the Vents. Remove the Cooking Grid. Make sure the Fire Grate/Ash Pan is in place. Place about three pounds of charcoal (45-48 briquettes) on the Fire Grate/Ash Pan. Make a pyramid shaped stack near the front of the grill. STEP 2. For regular charcoal or wood, apply the lighter fluid, following the container instructions. Let the lighter fluid soak in for approximately one minute. You may use an electric fire starter; how- ever just leave off the lighter fluid and follow manufacturer's instructions on the container. For instant light briquettes, DO NOT use lighter fluid, an electric fire starter, solid or chimney starters. STEP 3. Carefully light the charcoal and let it burn for about 30 minutes or until it is covered with a light gray ash. STEP 4. Using long-handled tongs and barbecue mitts, spread the charcoal out over the Fire Grate/Ash Pan. Leave about one-half inch of space between each piece of charcoal. This will help to avoid flare- up from the meat drippings and produce more even heat for grilling. STEP 5. FOR INDIRECT COOKING... such as roasting large pieces of meat on the Grid, use or make a pan about an inch larger all around than the piece of meat to catch the drippings. Put the pan directly under the meat and surround it with charcoal. Most indirect cooking takes a long time. OPERATING AND MAINTAINING YOUR CHARCOAL GRILL STARTING A FIRE FOR GRILLING 1) Cooking on the Grids: Use barbecue mitts for handling the Cooking Grid. For...

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