FLORABEST 1226 Instructions De Montage Et Mode D'emploi page 14

Direct barbecuing
This is the best-known and most frequently-
used method.
"Direct barbecuing" means cooking
the food directly over the heat source
(charcoal embers, gas burner, electric
heating element, etc.). The effect of thermal
radiation on the food being cooked is the
strongest in this traditional method and it
ensures a rapid cooking time (quick grill).
Kettle grills and hooded barbecues
additionally feature a hood as well as
ventilation discs in the hood and fire
bowl. The cooking time can be further
reduced by closing the hood and opening
the ventilation discs; when doing this it
simultaneously intensifies the charcoal
aroma.
It should also be noted that during
unprotected, direct barbecuing there is
always a possibility that fat or marinade
may drip from the food on the grill and
into the heat source where it can burn.
When cooking very fatty or marinated
foods, we recommend using an aluminium
grill tray or, even better, an enamelled
steel tray.
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