Bedienungsanleitung Barbecook Spring 2002 (Seite 12 von 308) (Alle Sprachen)

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10.4 Grilling with closed lid

Closing the lid while grilling has some important advantages:

•The temperature of the grill is higher and remains more

constant.

•You reduce the cooking time of your food and keep your

food more moist.

•You reduce fla e-ups and save gas.

When grilling under a closed lid, always keep an eye on

the lid thermometer to make sure the appliance does not

get too hot. See “10.5 Watching the temperature”.

10.5 Watching the temperature

Your appliance is equipped with powerful burners, so it heats

up rapidly and you can keep the temperature steady. When

grilling under a closed lid, however, you have to make sure

that the appliance does not get too hot. Keep an eye on the lid

thermometer and take into account the following guidelines:

•A normal cooking temperature is about 210 °C. At higher

temperatures, dripping and accumulated fat can ignite.

•The temperature should never be over 300 °C for more than

five minu es. This can damage and deform the appliance.

lf the appliance gets too hot, cool it down by opening the

lid and setting the burners to a lower position.

10.6 Taking advantage of the heat zones

When all burners are lit, the burner hoods distribute the heat as

evenly as possible over the grill. Despite this even heating, some

zones are still hotter than others. You can take advantage of

these heat zones to grill your food to perfection:

You can also create heat zones by playing with the power

of the burners. You can, for example, set a burner to a

lower position and use the zone above that burner for

delicate food or food that needs some time to cook.

10.7 Avoiding fla e-ups

During grilling, some fla e-ups are normal. Too many fla e-ups,

however, increase the temperature in the appliance and can

ignite accumulated fat. To avoid fla e-ups:

•Make sure the bowl is clean when you start grilling. We

recommend cleaning the bowl after each use. See “11.2

Cleaning the bowl”.

•Regularly check if the fat drain hole is not blocked and if the

fat drip tray or cup is not full yet.

•When grilling fatty meat, trim excess fat, close the lid and

set the burners to a medium or low position.

11 MAINTAINING THE APPLIANCE

11.1 Cleaning the grill

We recommend cleaning the grill after each use, with a

Barbecook cleaner.

You can also clean the grill with a soft detergent or with

sodium bicarbonate. Never use oven cleaners on the grill.

11.2 Cleaning the bowl

We recommend cleaning the bowl after each use, with a

Barbecook cleaner. Use it the same way you do on the grill.

11.3 Cleaning the burners and venturis

11.3.1 Why CleAn the Burners And venturis?

Spiders and insects can make webs and nests in the burners

and venturis. This may block the gas supply to the burners. As a

result:

•You cannot light the burners. lf you manage to light them

anyway, they will only produce smoky and yellow flames

•The gas can start burning outside the venturis, at the control

knobs. These fi es are called flash-backs and can esult in

serious injuries and material damage.

Use to...

Hotter

Front Grill delicate food (prawns, fish...

Prepare food that needs some time to

cook (e.g. sausages, chicken ties ... )

Center

Hot

Zone

Hottest

Back Sear meat and vegetables

Damages caused by blocked burners and venturis are

regarded as inadequate maintenance and are not covered

by the warranty.

11.3.2 When CleAn the Burners And venturis?

You have to clean the burners and venturis of your appliance:

•Before the first use af er a long period of non-use.

•At least twice a year, of which once at the beginning of the

season.

11.3.3 to CleAn the Burners And venturis

1. Remove the burners from the appliance as shown on the

illustrations. lf you notice that a burner is damaged, you

have to replace it.

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Barbecook Spring 2002 Seite 12

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