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c.
SLOW COOKING – 3 segments
– See assembly guide page 19.
Slow cooking is a cooking technique
using temperatures of 45 to 85 °C
(113 to 185 °F) for a prolonged time to
cook food.
d. FIRE PIT – 1 segment – 2 segments
– 3 segments
– See assembly guide page 20.
The common feature of fire pits is that
they are designed to contain fire and
prevent it from spreading.
The firepits only to be used including the spe-
cial insert (Part R).
GRILLING CONFIGURATION
– See assembly guide page 16 + 17.
Operating your barbecue
1.
Decide at what height you want to use the
4GRILL.
a.
Low:
b.
Medium:
6
c.
High:
2.
Remove the lid before building the fire.
3.
Make sure air vents at bottom are not
blocked.
Note: For proper use, remove accumulated
ashes from the bottom of the charcoal pan if
present (only after the coals are fully
extinguished).
4.
When using charcoal/briquettes form a
pyramid and douse the briquettes/char-
coal with firelighters complying with
EN1860-3!
5.
Recommended maximum amount of
charcoal/briquettes is up to 1/3 of the
charcoal pan, which is approx. 200 pcs
briquettes.
6.
Once coals are covered with a light grey
ash (usually after 25 to 30 minutes), spread
the coals with long handled tongs.
7.
When removing the barbecue lid during
cooking, lift to the side, rather than straight
up. Lifting straight up may create suction,
drawing ashes up onto your food.
8.
At no times place the lid (Part A+)
on the fire pit insert or on any of the
4GRILL segments in this considera-
tion (means charcoal pan in top position),
as this will damage the lid surface finish
permanently.
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