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Beschikbare talen
Beschikbare talen
Seasoning
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Insert the reversible charcoal grate with the recess pointing downwards.
•
Place barbecue lighter cubes under the barbecue briquettes (approx. 2kg) and light them. (Only use
lighters that conform to DIN EN 1860-3)
•
Heat up the fully assembled grill to 200°C. For best results, you should regularly place hardwood chunks
or woodchips in the glowing fire. This will produce sufficient smoke to combine with the fat and form a
patina that becomes thicker over time. This protects the grill from environmental effects and helps pro-
duce the aroma.
•
Keep the temperature at 200°C for about 2 hours.
•
Keep the lid closed during the seasoning process.
Ventilation system
The RÖSLE grill has the optimum ventilation system
for barbecueing with charcoal as the air supply – and
therefore the temperature – can be efficiently regula-
ted by means of two air vents (top and bottom).
•
To operate the top vent, slide the vent handle to
the desired position. Always wear barbecue gloves
when doing so.
•
In the case of the bottom vent, you slide the lever
to "AUS/OFF" or High, Medium or Low (identifiab-
le by the flame symbols).
•
To burn properly and produce the desired tempe-
rature, charcoal requires an adequate supply of air.
When lighting the charcoal, set the lever for the
bottom vent to "High" and fully open the lid. In
that way, sufficient air will be drawn into the grill
to light the charcoal quickly.
The grill temperature achieved depends on a number of factors such as the air supply, the quality and quan-
tity of the charcoal, and the ambient temperature.
Depending on the barbecueing method you are using, the temperature required in the grill will be higher
or lower. A greater supply of air will produce a higher temperature, whereas less air will allow barbecueing
at a lower temperature.
•
To increase the temperature, set the bottom air vent to "High" and fully open the top vent. To obtain a
lower temperature, set the bottom air vent to "Low" and only partially open the top vent.
•
As you use the grill you will discover over time which air vent setting is best suited to your preferred
barbecueing method and the food you are cooking.
•
To put out the fire, completely close the top and bottom air vents.
Removing the ash pan
Warning – hot surfaces! Risk of skin burns from hot surfaces.
Always wear protective gloves.
•
Before removing the ash pan from the grill, make sure that the charcoal is completely extinguished and
has gone gold.
•
For removal purposes, it is easiest to access ash pan from the back (below the lifting handle).
•
Now lift the ash pan slightly and twist it anti-clockwise; it can then be lowered and removed.
•
Dispose of the cold ash with your normal household waste.
•
To refit the empty ash pan, follow the removal procedure in reverse.
•
Make sure that the ash pan is properly engaged in the retaining catches on all sides.
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