Florabest 1226 User Manual download pdf (Page 14)

14

Direct grilling

This is the best-known and most frequently-

used method.

"Direct grilling" means cooking the food

directly over the heat source (charcoal

embers, gas burner, electric heating

element, etc.). The effect of thermal

radiation on the food being cooked is the

strongest in this traditional method and it

ensures a rapid cooking time (quick grill).

Kettle grills and hooded barbecues have

a hooded cover as well as air vents in the

hood and re bowl. The cooking time can

be further reduced by closing the lid and

opening the air vents; when doing this it

simultaneously intensies the charcoal

aroma.

It should also be noted that during

unprotected, direct grilling there is always

a possibility that fat or marinade may drip

from the food on the grill and into the heat

source where it can burn.

When cooking very fatty or marinated

foods, we recommend using an aluminium

grill tray or, even better, an enamelled

steel tray.

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