Aussie WALK-A-BOUT 4200 Series Руководство пользователя - Страница 6
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AUSSIEtm
GRILL
WARNING:
Use your grill only in a well ventilated area.
Do not use charcoal for indoor cooking or heating; toxic
carbon monoxide gases may accumulate and cause
death. Never use gasoline, kerosene, alcohol to start a
charcoal fire.
STARTING A FIRE:
STEP 1.
Select a high quality hardwood charcoal. Charcoal bri¬
quettes made from maple, oak, birch or elm woods are recom¬
mended.
STEP 2.
Open the hood and all the vents.
STEP
3. Remove the Cooking Grid and Fire Grate/Ash Dump.
Line the bottom of the bowl with aluminum foil. This will allow
easier clean-up later. Replace the Fire Grate/Ash Dump.
STEP 4.
Place about three pounds of charcoal (48-50 briquettes)
on the Fire Grate/Ash Dump in the bottom of the grill.
STEP
5. Make a pyramid shaped stack near the front of the
grate.
If using regular charcoal,
apply the lighter fluid following
the container/manufactures instructions.
If using an electric fire
starter,
do not use lighter fluid and follow manufacturer's instruc¬
tions.
If using instant charcoal,
do not use lighter fluid, electric,
solid type or metal chimney starters.
STEP 6.
Allow the lighter fluid to soak in for approximately one
minute.
STEP 7.
Carefully light the charcoal and let it burn for 20 to 25
minutes or until it is covered with a light gray ash.
FOR GRILLING...
Using long-handled tongs and cooking mitts,
arrange the charcoal in a checkerboard pattern. Leave about
one-half inch of space between each piece of charcoal. This will
help you avoid flare-up from the meat drippings and provide
more even heat for grilling. Replace Cooking Grid; you are ready
for grilling.
FOR INDIRECT COOKING...
such as roasting large pieces of
meat, use or make a pan about an inch larger all around than
the piece of meat to catch the drippings. (You can easily make a
pan from aluminum foil: just crease the foil to stand up about an
inch on all sides and pinch the corners firmly to stop the grease
from leaking out.) Using long handled tongs and cooking mitts,
carefully place the pan on the Fire Grate/Ash Dump and sur¬
round it with charcoal. (Note: Because most indirect cooking
takes a long time, you may want to place an additional supply of
8-10 charcoal briquettes along the side of the Fire Grate/Ash
Dump. This will allow you to warm the briquettes so they light
easily when you need them for more heat.) Replace Cooking
Grid and place your meat directly above drip pan to begin cook¬
ing.
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