FLORABEST FKGW 56 A1, Operating Instructions Manual

22

FKGW 56 A1

GB

Using the device

 NOTE

►

Before the fi rst use, the grill must be warmed up for at least 30 minutes.

 WARNING

Warning about burns!

►

During use, place the grill on a secure, level and fi rm surface, otherwise it could tip over.

►

CAUTION! Do not use spirit or petrol to ignite or reignite the grill! Use only ignition aids complying 
with EN 1860-3. The defl agration could cause an uncontrollable development of heat.

■

Layer a portion of the charcoal into the fi rebowl 

7

.

■

Place one or two solid fi relighters on the existing layer of charcoal and ignite the solid fi relighters with a 
match or lighter.

■

Allow the fi relighters to burn for 2 to 4 minutes. Then slowly fi ll the fi rebowl 

7

 with charcoal.

■

After about 20 minutes the charcoal will display a white coating of ash. The optimal burning temperature 
has now been reached.

■

Use a suitable metal tool to distribute the charcoal evenly in the fi rebowl 

7

.

■

Insert the cooking grill 

27

 and start grilling.

Direct grilling

Direct grilling is similar to frying. The food is cooked directly over the heat source (coal), so it is the usual 
grilling. With this method the heat radiation onto the food is at its strongest and keeps the cooking time low.

Use the direct cooking method for foods that require max. 25 minutes of grilling time, e.g. steaks, chops or 
sausages. With direct grilling you can open the hood so that you can see your food being cooked. You can 
speed up the cooking time by closing the hood and opening the air vents in the hood and the ash catch tray. 
With direct cooking there is always the possibility that fat or marinade could fall into the heat source from 
the food items and burn there. If you are cooking extremely fatty or marinated food items, the use of an 
aluminium or enamelled steel drip tray is recommended.

Fig. Example of direct grilling

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