Rösle Gourmet G3 Mode D'emploi page 44

Cooking­with­the­RÖSLE­grill
Some (chemical/poisonous) by-products produced when barbecuing, especially if the appliance is
not used properly, can be harmful to health. These could lead to cancer, problems with pregnan-
cy and other consequences.
Preheating
1. Light the main burners as described in the section "Lighting the burners".
2. Turn the control knobs of the main burners to the "MAX" position and preheat the gas grill for 15
minutes with the lid closed or until the lid thermometer temperature reaches 250°C.
Grates
It is advisable to apply a thin coat of fat to the grates before using the grill on each occasion. You can apply
a little cooking oil to the cooking surface with a long-handled brush. In that way you can help prevent food
residues sticking to the surface. Alternatively, you can also use a separating spray. At regular intervals, or in
the case of prolonged storage, you should rub some sunflower oil onto the cast grates for preservation.
Leaping­flames
When you cook meat over an open fire, you have to expect the flames shoot up.
This is caused by the natural meat juices dripping onto the burner covers. The leaping flames and the resul-
ting smoke are what give the meat the smoky barbecue flavour.
Barbecuing very fatty meat or at very high temperatures can also cause the flames to shoot up.
You have to keep the shooting flames under control as otherwise the food will burn.
• Remove excess fat from meat and poultry before placing it on the grill.
• It is recommended to cook very fatty meat on a barbecue tray.
• Vegetables coated in oil should also be cooked on a barbecue tray.
• If necessary, barbecue on a lower heat.
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