Rösle No. 1 SPORT F50 Mode D'emploi page 21

3.3 Indirect method
The indirect method is recommend for food that requires more
than 25 minutes cooking time or is so tender that it would dry
out or burn using the direct method. With the indirect method
the embers are arranged along the side underneath the food
The food is slowly and evenly cooked from all sides. It should
not need be turned.
The following foods are suited to indirect grilling:
With meat that requires more than an hour's cooking time, extra charcoal should be added to the sides
if required (see following table). Because of the hinged cooking grate it is easy to add extra charcoal. Wait
approx.10 minutes with the lid open until this is completely burning. Then close the lid again and continue
with the cooking process.
If using a chimney starter, the charcoal can be added to the embers in this way. Take off the cooking
Then after adding more the cooking process can continue straight away.
Open all dampers
Place the flip grate in the indirect position into the grill
(see picture!). Lay the grill lighters (only use firelighters
that comply with EN 1860-3) on the flip grate and light
them.
Fill the flip grate left and right equally (see picture!) with
the recommended amounts of charcoal or briquettes.
Leave the lid open until the charcoal has a light covering
of grey ash, this takes about 30 – 45 minutes.
Place the cooking grate over the coals. Please use barbe-
cue mitts for this.
Place the food on the cooking grate.
Close the lid (with the lid ventilator and bowl vents open).
In the grilling instructions in this brochure you will find re-
commended cooking times.
Turn the grate so that the depression is at the outer edge and
light the recommended amount of coals as described above
pression in a circle or on the left and right.
-
21