Grilling; Adding Charcoal; Regulating Heat; Indirect Cooking - Tenneker Eclipse Manuel De L'utilisateur

Grilling

Grilling
1. Place max. 1 kg of charcoal in the fire bowl 5 or in a char-
coal chimney starter (not included).
2. Light the charcoal and wait until it is burning strong.
3. Spread the coals evenly in the fire bowl 5 within the coal
retainer ring 10 and place the cooking grate support 4
over the fire bowl 5.
4. Allow the charcoal to burn until it is covered with ash (ap-
prox. 20 min.)
5. Place food on the cooking grate 2/3.
6. Check food periodically. Use a meat thermometer to ensure
food is fully cooked before removing it.
CAUTION
GREASE FIRES
∙ Do not use water on a grease fire. Personal injury
may result.
∙ If appliance has not been regularly cleaned, a grease
fire can occur that may damage the product. Follow
instructions on general appliance cleaning to pre-
vent grease fires.
∙ The best way to prevent grease fires is to regularly
clean the appliance.

Adding charcoal

WARNING
Never add charcoal lighting fluid to hot or even warm
coals as flashback may occur causing severe burns.
In order to keep the heat constant over a longer period of
time, it may be necessary to add charcoal and/or wood.
1. Wearing oven mitts, carefully remove the cooking grate
support 4. by rotating it using the support handle 13.
2. Stand back and use long cooking utensils to lightly brush
aside ashes on hot coals.
3. Use cooking tongs to add charcoal and/or wood to the fire
bowl 5. Be careful not to stir up ashes and sparks.
4. Wearing oven mitts, carefully place the cooking grate sup-
port 4 over the fire bowl 5 using the support handle 13.

Regulating heat

The heat inside the barbecue can be regulated by the amount
of charcoal and by distance between the cooking grate sup-
port 4 and the fire bowl 5.
The temperature can be increased by adding charcoal
and/or by lowering the cooking grate support 4.
The temperature can be decreased by raising the cooking
grate support 4.
To maintain or increase the temperature over time, more
charcoal and/or wood may need to be added during the bar-
becuing cycle. See section 'Adding charcoal'.
NOTE: Dry wood burns hotter than charcoal. Hardwood such
as oak, hickory, mesquite, fruit and nut wood are an excellent
fuel. Make sure the wood is seasoned, dry and free of chemi-
cal treatment.

Indirect cooking

When cooking fish or extra lean cuts of meat, indirect cook-
ing helps to keep the food moist, as it is slowly cooked in cir-
culating hot air and not in direct heat form below.
Place a heat resistant flat bottom metal pan underneath the
food in the centre of the charcoal. Fill the pan with water
or marinade. Place the food on the cooking grate above the
metal pan.
ENGLISH | 85