Axtschlag Essential Flaming Salmon Board Instruction Manual - Page 7

Browse online or download pdf Instruction Manual for Grill Axtschlag Essential Flaming Salmon Board. Axtschlag Essential Flaming Salmon Board 12 pages. Wooden board for flame-grilled salmon

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Instruction Manual

Congratulations on purchasing your Axtschlag Flaming

Salmon Board. If you are happy with our product,

please consider leaving us a product review.

any problems with our product, please don't hesitate to

help you.

1 Safety Information

Warning: hot! While you're grilling and a few hours after-

wards, your grill equipment, attachments and the wood will

become very hot. During the grilling process and afterwards,

only touch the equipment with heat-resistant protection.

There is a danger of hot oils spraying out from hot foods.

Children should not use the grill or the brazier! Only use the

flaming salmon board outdoors. While grilling, make sure

there is adequate distance between you and the walls of the

house, awnings, trees, plants, and other flammable objects

because there is an increased fire risk due to flying sparks.

With a closed grill system, you should make sure to keep the

air intake and exhaust open. Stability! Please make sure your

grill is stable and that it won't tip over when you attach the

flaming salmon board.

2 Included

1x flaming salmon board (size: 50x14x2 cm)

1x flaming salmon bracket (1x bracket, 2x carriage bolt

M5x50, 2x wing nut M5)

1x board holder (2x semi-circular holder with attachment

notches, 2x board clamping, 1x carriage bolt M5x40, 1x wing

nut M5)

3 Ways of use

The flaming salmon board allows you to prepare and secure

salmon fillets and other foods. It can be attached

to braziers, fire drums and fire baskets with a material

thickness up to 6 mm. The food is cooked at an angle of about

50-70 degrees to the heat source. With standard fire bowls,

this corresponds to level 2 in the plug-in grid. Please consider

the minimum core temperature you need to reach for each

different type of food. For salmon and trout, the temperature

is about 60 degrees Celsius.

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