Axtschlag Premium line Flaming Salmon Board Manual de instruções - Página 7

Procurar online ou descarregar pdf Manual de instruções para Utensílios de cozinha Axtschlag Premium line Flaming Salmon Board. Axtschlag Premium line Flaming Salmon Board 12 páginas. Wooden board for flame-grilled salmon

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Instruction Manual

Congratulations on purchasing your Axtschlag Flaming

Salmon Board. Are you satisfi ed with our products?

Then we'd love to hear from you! If you have questions,

comments, or concerns, please don't hesitate to

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 keep a suffi cient safety distance from

sources of fi re! Only use the fl aming salmon board outdoors.

While grilling, make sure there is adequate distance between

you and the walls of the house, awnings, trees, plants, and ot-

her fl ammable objects because there is an increased fi re risk

due to fl ying 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 fl aming salmon board.

2 Included

1x fl ame-grilled salmon board (size: 60x17x2,5 cm)

1x fl ame-grilled salmon bracket (1x bracket, 3x carriage bolts

M5x70, 3x wing nuts M5)

1x clamp mount (1x mount (A)

2x board attachments (consisting of part B and C),

1x carriage bolt M5x40 (D), 1x wing nut (E) M5)

1x universal mount (1x splint, 2x carriage bolts M5x25,

2x wing nuts M5)

3 Ways of use

The fl aming salmon board allows you to prepare and secure

salmon fi llets and other foods. It can be attached to fi re

bowls, fi re barrels, and all common grills with a material

thickness up to 7 mm. The board is placed at an angle of about

50-70 degrees with regard to the heat source. 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.

Seite 5

01.2022

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