Table des Matières
Publicité
Charcoal Manual EU 2006
21.11.2005
16:46 Uhr
Seite 1
(eng) Table of content
1. Advantages of OUTDOORCHEF Charcoal Grills
2. Safety Instructions
3. Preparations before use
4. Lighting the barbecue
5. Useful Instructions and Tips
6. Maintenance
7. Warranty
Please see the serial number located
on the trolley and make a note of it
on the last page of this manual.
Always indicate the serial number
when contacting your retail outlet in
any case of inquiry or guarantee
claim. Keep this manual safe. It con-
tains important instructions for safety,
operation and maintenance.
1. Advantages of OUTDOORCHEF
Charcoal Barbecues
• The OUTDOORCHEF Charcoal Barbecue is an
innovation in charcoal barbecueing.
• Unlike standard kettle grills it is equipped with
the patented Funnel System
®
and with an inte-
grated fat catcher. This advancement in grilling
technology guarantees top quality grilling with-
out unpleasant and harmful flare ups.
• The cooking grid and the funnel are connected
so both parts can easely be turned as a unit.
You can rotate the cooking grid and open fun-
nel system as one unit without having to chan-
ge any parts on the barbecue. This allows you
to cook direct and indirect.
• The hinged cooking grid and the opening in
the funnel make the refilling process of charco-
al briquettes easy and safe!
• An additional edge on the grid avoids charcoal
briquettes from falling into the bowl.
• The heat can be easily regulated by opening or
closing the vent holes on the ash catcher.
Closing the holes reduces the air and heat.
Opening the holes increases air and heat.
• Convection heat can be produced by closing
the lid.
• To prevent the meat from drying out, water can
be filled in the drip pan/steamer pan. This eva-
porates during the cooking process. By adding
wine, fruit juices or woodchips such as apple,
hickory or mesquite delicious flavours can be
created.
2. Safety instructions
NON-OBSERVANCE OF THESE SAFETY
INSTRUCTIONS AND PRECAUTIONS CAN LEAD
TO SERIOUS INJURY. THEREFORE PLEASE READ
ALL FOLLOWING INSTRUCTIONS BEFORE
USING YOUR BARBECUE.
• This barbecue may only be used outdoors,
never in closed rooms.
• Before using the barbecue, position it out of
the wind as much as possible.
• Only use commercial barbecue firelighters and
follow the instructions on its packaging.
• When using barbecue lighter fluid distribute
the fluid evenly over the charcoal briquettes,
let it soak into the charcoal briquettes for a few
minutes, then carefully light the charcoal bri-
quettes. Take special care that it does not accu-
mulate in the bottom of the bowl. If so use a
lighted match to ignite the fluid in order to
burn it off before starting to cook.
• Do not use fluids such as petrol or similar high-
ly flammable spirits to light or re-light the bar-
becue!
• Do not add lighter fluids or charcoal briquettes,
impregnated with barbecue lighter fluid to hot
or warm charcoal briquettes.
• Keep a secure distance of 1.5 meters from
combustible materials.
• Always keep children and pets away from the
barbecue.
• Do not move the barbecue while hot.
• Do not remove ashes until all charcoal briquet-
tess are completely burned out and fully extin-
guished.
• Always wear heat resistant mitts when grilling
or adjusting the vent holes.
• Do not wear clothing with loose flowing slee-
ves while lighting or using the barbecue.
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3. Preparations before use
• Place the barbecue on level and safe ground at
all times.
• Ensure the ash catcher is in place and the upper
and lower vent holes are fully open before star-
ting the charcoal briquettes.
• To light the charcoal briquettes we recommend
that you use chimney charcoal lighter and stan-
dard firelighters with paper rather than barbe-
cue lighter fluid.
• For a cooking time of around 1.5 hrs you need
around 1.5–2 kg of normal charcoal or around
0.5–1 kg of charcoal briquettes.
• OUTDOORCHEF recomends using quality char-
coal briquettes rather then normal charcoal and
to store them dry.
• When turning meat during cooking never pierce
it with skewers or forks as this will result in a loss
of meat juices and will dry the meat out!
4. Lighting the barbecue
1. Remove the inner parts from the barbecue
(charcoal grid, cooking grid, drip pan and fun-
nel) before starting the charcoal briquettes bri-
quettes.
2. Place the firelighters on the booster grid and
light them. Never use fluids such as petrol or
similar highly flammable spirits to light or re-
light the barbecue! Do not add lighter fluids or
charcoal briquettes impregnated with barbecue
lighter fluid to hot or warm charcoal briquettes.
3. Insert the charcoal grid and distribute the char-
coal briquettes over it. Never put them directly
in the bottom of the bowl to avoid harming the
porcelain finish!
4. Wait approximately 30–45 minutes until the
charcoal briquettes are covered with a light
coating of grey ashes.
5. Now distribute the hot charcoal briquettes on
the charcoal grid so that only one part is cover-
ed and the drip pan can be placed in the cen-
ter. The other half of the charcoal grid shall
stay uncovered to:
• reach optimum air flow and to maximum
heat.
• switch from direct to indirect cooking by
rotating the the cooking grid.
a. Indirect: Cook over the closed funnel
part; not directly over glow so fatty meat
is protected from flare ups. For example
i.e. duck, chicken, marinated meat or for
slow cooking.
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