Bedienungsanleitung Barbecook Nassau Inbox III (Seite 18 von 112) (Deutsch, Englisch, Holländisch, Dänisch, Französisch, Italienisch, Portugiesisch, Spanisch, Polnisch, Schwedisch, Norwegisch, Finnisch)

458484

Zoom out

Zoom in

Vorherige Seite

1/112

Nächste Seite

VISUALLY CHECK BURNER FLAME

• Adjust the ﬂ ame by turning the knobs from ‘HIGH’ to ‘LOW’.

The ﬂ ames will be smaller when the knobs are in the ‘LOW’

position.

• If the ﬂ ames come out of the burner box when the barbecue

is in use, turn off the knobs immediately. Wait for 5 minutes

for the gas to clear before lighting the burner again. Consult

the troubleshooting guide if the problem persists.

• Always check the ﬂ ame prior to each use. A good ﬂ ame is

almost entirely blue, with a little bit of yellow on top. If the

ﬂ ame is unusually small and mostly yellow, turn off the bar-

becue and check whether the Venturi tubes are blocked, or

consult the troubleshooting guide for help.

SHUTTING DOWN THE BARBECUE AFTER USE

• Turn off the gas cylinder valve.

• Turn the burner control valve to the “OFF” position.

This sequence is important, as it prevents residual gas from being left in the system under pressure and will make

the next use easier.

TIPS ON USING YOUR BARBECUE

FIRST USE

Before cooking, turn on the grill and operate on “HIGH” for about 15 minutes with the lid closed. Do not open

the lid during this procedure. Open the lid and continue to run the grill on “HIGH” for another 5 minutes. Your grill

should now be burnt in and ready to use.

PREPARATION

The barbecue should be preheated before adding any food. This is done by lighting the grill and running it at

“HIGH” for up to ten minutes, with the lid closed. If the food you are cooking needs a lower temperature, turn the

control knob to the required setting before adding food.

COOKING TIME

This is affected by many things, and experience in grilling will help you. The type of food, the thickness of the

food, and even the weather can have an effect on cooking time. You will learn that on a hot day, a lower setting

will work better and on a cold day a higher setting may work better.

FLARE-UPS

Flare-ups can increase the temperature in the grill and add to the build-up of grease, resulting in a higher risk of

a grease ﬁ re. Some ﬂ are-ups are normal and are required to create smoke, which enhances the ﬂ avour of your

food. To keep these ﬂ are-ups at the desired level, you should:

• Always trim fat from steaks / red meats before grilling.

• Cook chicken and pork at a lower setting.

• Make sure the grease drain hole is clear, and that the grease catcher is not full.

• Always cook with the lid down, and cook at the lowest efﬁ cient heat setting.

Note: with the lid down, you will maintain a more consistent temperature inside the cooking

area and use less energy / gas.

HIGH

LOW

www.barbecook.com

Missbrauch melden von Frage und/oder Antwort

Libble nimmt den Missbrauch seiner Dienste sehr ernst. Wir setzen uns dafür ein, derartige Missbrauchsfälle gemäß den Gesetzen Ihres Heimatlandes zu behandeln. Wenn Sie eine Meldung übermitteln, überprüfen wir Ihre Informationen und ergreifen entsprechende Maßnahmen. Wir melden uns nur dann wieder bei Ihnen, wenn wir weitere Einzelheiten wissen müssen oder weitere Informationen für Sie haben.

Barbecook Nassau Inbox III Seite 18

Brauchen Sie Hilfe? Stellen Sie Ihre Frage.

Missbrauch melden von Frage und/oder Antwort

Art des Missbrauchs:

Forenregeln

Neu registrieren

Das Handbuch wird per E-Mail gesendet. Überprüfen Sie ihre E-Mail.

Ihre Frage wurde zu diesem Forum hinzugefügt

Info