Ventilation System - Rosle 25000 Manual De Instrucciones

3.4 Ventilation system

The RÖSLE kettle grill has the optimum ventilation system for
grilling with charcoal, since the two ventilation openings (top
and bottom) enable the air supply – and thus the temperature –
to be effi ciently regulated.
3 To operate the top vent, use the ventilation slide handle to
slide it into the desired position.
3 For the bottom vent, slide the lever to OFF, high, medium, or
low (indicated by the flame symbols).
3 For charcoal to burn correctly and produce the desired tem-
perature, it requires an adequate air supply. When you are
ready to light the coals, set the bottom vent lever to "high"
and open the cover all the way. Then enough air enters the
grill to light the coals quickly.
3 The grill temperature reached depends on various factors, such as air supply, quality and quantity of charcoal,
and ambient temperature.
3 Depending on the grilling technique you are using, you may need a higher or lower temperature in the grill. A
greater air supply will result in a higher temperature; a lower air supply makes it possible to grill at a lower
temperature.
3 To raise the temperature, set the bottom vent to "high" and open the top vent all the way. To reach a lower tempe-
rature, set the bottom vent to "low" and open the top vent only part way.
3 When you use your grill, over time you will learn which vent settings are best suited for your grilling technique
and the food you are grilling.
3 To extinguish the fire, close the bottom and top ventilation openings all the way
3.5 Grill instructions.
The following information for pieces, thickness, weight and grilling times are for guidance only and not binding.
Grilling times are infl uenced by height, wind, outside temperature and the desired way the food is to be done.
Grill steaks, fi sh fi llets, boneless chicken pieces and vegetables using the direct method for the time shown in the
table or according to taste and turn the food once halfway through cooking.
Grill joints, poultry with bones, whole fi sh and thick cuts using the indirect method using the times shown in the
table as a guide. Alternatively a roasting thermometer can be used that shows the desired temperature. Grill times
for beef are for medium, unless otherwise stated.
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