Publicité
Grill preparation
Important: Temperature not too high
• Fish (approx. 120–160°C)
• Meat (<200°C)
– Make sure the temperature is not too high. Salmon,
for example, would dry out quickly at a high temper-
ature and have a dull taste. The plank also becomes
charred faster at high temperatures and will break
faster as a result.
Important: The grill must be closable so that heat
can be generated uniformly around the food to be
grilled!
Use
– After wetting it, coat the top of the plank with a bit
cooking oil and then place the food to be grilled on
the smoking plank. Now, place the smoking plank on
the grill along with the food to be grilled.
To ensure a long service life:
– Make sure the heat of the embers does not directly
affect the bottom of the plank. For example, the
embers can be shifted so that they are not directly
beneath the smoking plank. Or, if possible with the
grill, the smoking plank can be placed on a higher
grill level.
Cooking time
– Depending on the food to be grilled and the heat, the
cooking time can vary greatly. The cooking time is
usually between about 20-30 minutes.
Disposal
This product may not be disposed of with the household
waste! Ensure it is disposed of professionally. Informa-
tion about this can be obtained from the responsible
waste disposal association.
The packaging consists of cardboard and corre-
spondingly marked plastics that can be recycled.
– Make these materials available for recycling.
GB
13
Publicité
