Focotto ConoGrill Manual Del Usuario página 39

FOCOTTO srl
Via Pasquinelli, 7/A
60035 Jesi (ANCONA) – ITALY
tel. +39 0731 200882
fax. +39 0731 690584
e-mail: info@focotto.com
NOTE: Use a grill brush with stainless steel bristles; replace it if there are bristles on the cooking grate or if bristles come
off the brush.
7. Open the lid and place the food on the wire rack.
8. Close the lid of the barbecue.
NOTE: When removing the lid of the barbecue during cooking, lift it sideways instead of upwards; lifting it straight up, an
upward current of air can be created, which would suck the ashes onto the food.
At the end of cooking:
Close the vent valve on the brazier and close the lid to extinguish the charcoal.
COOKING WITH INDIRECT HEAT
The indirect heat cooking method can be used to finish cooking thicker foods or cuts of meat on the bone that
have previously been browned over high heat.
With indirect cooking, the heat reaches the food from both sides of the barbecue or from one side only. The
food is placed on the unheated part of the cooking rack (upper rack) (6).
The heat is transmitted both by radiation and by conduction, but it is not as intense as in the case of direct
cooking. However, if the lid of the barbecue is closed, as it should be, the heat is also transmitted in a third
way, that is by convention: the hot air flows upwards, is reflected by the lid and the internal surfaces of the
brazier and circulates. slowly cooking food evenly, on all sides.
The surface of food cooked through convection heat does not turn golden as in the case in which cooking is
due only to the heat of radiation and conduction: the food, on the other hand, cooks more delicately up to the
center, as in the case of cooking in an oven.
Arrangement of charcoal for indirect cooking
1. When using the charcoal barbecue, always use heat resistant barbecue gloves or mittens which comply
with EN 407, contact heat resistance level 2 or higher.
NOTE: All parts of the barbecue, including the handle of the bowl and the handle of the lid, the draft valve and the handles
of the air vents, will be very hot. Don't neglect to wear barbecue gloves or mittens to prevent burns to your hands.
2. When the charcoal burns, distribute it using tongs with long handles on one or the other side of the food:
place it on the sides of the brazier, directly on the grill, Between the spout charcoal place a special cup to
collect the juices that drain
3. Reposition the cooking grate.
4. Close the lid of the barbecue.
5. Preheat the grill for about 10-15 minutes.
6. After the cooking grate is preheated, clean it using a special brush with stainless steel bristles.
NOTE: Use a grill brush with stainless steel bristles; replace it if there are bristles on the cooking grate or if bristles come
off the brush.
7. Open the lid and place the food on the wire shelf.
8. Close the barbecue lid.
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