Billabong BBCHAR Руководство по эксплуатации - Страница 3

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OPERATING INSTRUCTIONS
1. Make sure the assembly, safety and care instructions have been read and are followed correctly.
2.
Before each use, check all screws, nuts and bolts to make sure they are secured firmly.
3. Ensure at least 3 metres clearance around all sides of the barbecue. Keep away from fences, over hanging branches and other combustible materials .
4. Set the barbecue up in a suitable position, on a level surface, well away from areas likely to catch fire. The base of the barbecue will get hot so ensure it
stands on a suitable surface.
5. Leave the Domed Lid and the Upper Body aside and fully open the Lower Door for lighting.
6. Use Charcoal and a suitable lighting method:
Method 1 - Charcoal & Lighting Gel:
(a)
Set up your barbecue in a safe place.
(b)
Set the Charcoal Pan in place into the Lower Body, resting on top of the legs. Set the Charcoal Grate in place into the Charcoal Pan.
(c)
Place charcoal in onto the Charcoal Grate to a depth of 3-5 cm.
(d)
Apply the lighting gel carefully over the charcoal. Take care not to spill any gel onto your hands or clothes.
(e)
Do not use flammable liquids to light or to re-light charcoal. Do Not use flammable liquids
(f)
Light the charcoal using a safety lighter or long matches.
(g)
DO NOT squirt gel onto burning charcoal.
(a)
When the flames die down, check that the charcoal is beginning to glow red. If the coals are going out allow the barbecue to cool down before trying to
apply more gel or else add a solid firelighter. After lighting, the fire should be ready for cooking in 30-40 minutes, or when an even white ash is visible
by day, or an even red glow is visible by night.
Method 2 - Firelighters
(b)
Set up your barbecue in a safe place.
(c)
Set the Charcoal Pan in place into the Lower Body, resting on top of the legs. Set the Charcoal Grate in place into the Charcoal Pan.
(d)
Place three or four firelighter blocks in the centre of the Charcoal Grate and light with a long match or safety lighter.
(e)
Place pieces of charcoal around each burning block. Add more charcoal as required, in a pyramid formation.
(f)
When burning is established, spread the charcoal out evenly. After lighting, the fire should be ready for cooking in 30-40 minutes, or when an even
white ash is visible by day, or an even red glow is visible by night.
7. ALWAYS WEAR OVEN GLOVES WHEN HANDLING HOT ITEMS!
8. Carefully set the Water Pan, Cooking Grills, Upper Body and Dome Lid in place to suit your desired cooking configuration (see below for details).
9. Do not cook before the charcoal has a coating of ash.
10. It is best to use a small amount of charcoal to begin with. Opening the top vent more increases the temperature. If the top vent is fully open and the
temperature is still not high enough, then add more charcoal through the lower door, wait for the temperature to stabilise, then re-adjust the top vent.
Direct Barbeque Cooking
To sear, sizzle and grill regular barbeque foods like steak, chops, sausages, chicken wings, eggplant slices, haloumi chees over direct heat:
1.
Light the bbq as outlined above
2.
Make sure the charcoal is well lit and evenly spread out
Normally, don't use the Water Pan or the Upper Body. Just use one Cooking Grill on the Lower Support Brackets.
3.
Configuration from the bottom up should be: Lower Body - Charcoal Pan - Charcoal Grate - Charcoal– Cooking Grill – Food.
4.
5.
Use a little vegetable oil spray on the Cooking Grill if necessary.
6.
Most cooking results will be more moist and flavoursome if the Dome Lid is kept on as much as possible during cooking
7.
It is possible to simultaneously cook more food slowly or keep cooked food warm by fitting the Upper Body and another Cooking Grill on the Upper
Support Brackets. The temperature on the upper Cooking Grill will be much cooler than the lower grill. The Dome Lid helps a lot in this configuration.
8.
Use a probe thermometer to be sure when the meat is done. Properly rest meats for best results.
Dripping fats and oils can ignite on the charcoal, and can suddenly flare if the dome lid is removed quickly. To minimise flare ups, trim excess fat form
meats, turn and move food away from the flare, use a fine mist water spray on small flare ups (do not try and extinguish a self-sustaining grease fire
with water).

Cooking Instructions

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