Mode d’emploi Grillguru Picnic Barbecue

Mode d’emploi

GG-PC-01

1.

Make sure the assembly instructions have been followed correctly.

2.

Set the barbecue up in a suitable position, on a level surface away

from areas likely to catch fire. The base of the barbecue will get hot so

ensure it stands on a suitable surface. Leave the lid off and fully open

vents for lighting.

3.

Use Charcoal and a suitable lighting method:

METHOD 1 - CHARCOAL & LIGHTING GEL

a) Set up your barbecue in a safe place. Place charcoal in the fire bowl

onto the charcoal pan to a depth of 3-5 cm.

b) Apply the lighting gel carefully over the charcoal.

Take care not to spill

any gel onto your hands or clothes

.

c)

Do Not use flammable liquids to light or re-light charcoal.

d)

Do not light the charcoal if you’ve spilt any gel on to your clothes.

Adjust the vents to control the heat. Light the charcoal using a long

taper or safety lighter.

e)

DO NOT squirt gel onto burning charcoal.

f) When flames die down check the charcoal is beginning to glow red.

If your coals are going out you should open all vents and allow to cool

down before trying to apply more gel.

METHOD 2 - FIRELIGHTERS

a)

Place three or four firelighters in the centre of the fire bowl onto the

charcoal grate and light with a match.

b)

Place pieces of charcoal around each burning block. Add more

charcoal as required, in a pyramid formation.

c)

When burning is established, spread the charcoal out evenly. After

lighting the fire should be ready for cooking for 30-40 minutes or when

even white ash is visible by day, or an even red glow is visible by night.

Adjust the vents to control the heat.

4.

Make sure that the cooking grill is fully located into the firebox.

5.

ALWAYS WEAR OVEN GLOVES WHEN HANDLING HOT ITEMS.

6.

Ensure there is at least 1 metre clearance around all sides of the

barbecue. Keep away from fences, over hanging branches and other

combustible materials. Do not cook before the charcoal has a coating

of ash.

7.

Using the vents to adjust the heat:

Once the charcoal is evenly lit, with the lid in place, the vents can be

adjusted to control the temperature.

The bottom vent is the coarse control. It needs to be adjusted first to

suit the status of the fuel and the temperature you want to achieve. If

there is a lot of fuel, burning well, you will most likely want to close

the bottom vent more to reduce the temperature. If there is only a small

amount of fuel, not burning well, you may want to open the bottom

vent more to increase the temperature. When the bottom vent is set

correctly, it is at the balance of coarsely controlling the temperature.

With the bottom vents at that balance point, then the top vent will work

as a fine tuning on the temperature. Opening the top vents more will

increase the temperature. Closing the top vents more will lower the

temperature. The top vents will be less effective if the bottom vent is not

set well with a stable charcoal burn.

8.

For direct cooking with the lid in place or removed, spread the

charcoal evenly around charcoal grate so its positioned directly

under the food. For indirect cooking (e.g. roasting or smoking), set the

charcoal so that there is no charcoal directly beneath the food. For a

small roast, typically set the charcoal either side of the cooking grate

(using a foil dish in the gap on the charcoal grate is helpful to catch

dripping juices), position the roast in the middle of the cooking grill so

that there is no direct heat beneath the roast.

- Never touch metal parts which may be hot.

- Do not light or re-light with petrol, methylated spirits, lighter fuel, paraffin or comparable fluids.

- Use specially formulated barbecue gel or firelighters.

- Do not use indoors.

- The barbecue will become very hot, so do not attempt to move it while in use

- Never handle lit charcoal

- Keep children and pets clear of cooking area

- Do not attempt to light barbecue if lighting gel has been spilt on clothes

WARNING!

USER INSTRUCTIONS

UK

Évaluation

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