Operation Instructions; Grilling Preparation; Types Of Charcoal - Royal Gourmet Cd2030An Manual Del Usuario

Operation Instructions
GRILLING PREPARATION
UNPACK GRILL
Unpack the grill and dispose of all packaging materials. Keep the packaging materials out of the reach of children
and dispose of them according to regulations after assembly of the grill.
Before use, place the grill on an even, sturdy surface
PRE-FIRING
Prior to first use, wash the cooking grates and the warming rack with warm soapy water.
Before your first cooking with your grill, the following steps should be closely followed to both protect the interior and
exterior finish and season the interior steel. Failure to properly follow these steps may impart unnatural flavors to your
first foods, damage the finish, and result in affecting the overall durability of your grill.
1. Lightly coat interior surfaces of grills including cooking grates with vegetable cooking oil. This will extend the life
of the finish, much like waxing a car.
2. Build a small fire on the charcoal pan, make sure not to lay coals against the walls.
3. Sustain burning for about two hours with lid closed and the damper to 1/4 of the way open. Allow the grill to cool
down properly.
4. Your grill will then be ready for use.
Grill will drip oil during this process and for several uses afterwards. This is normal.
NEVER EXCEED 400 OF(204 oc) AS THIS WILL DAMAGE THE FINISH AND CONTRIBUTE TO RUST.
PAINT IS NOT UNDER
WARRANTED AGAINST
TYPES OF CHARCOAL
You can burn either charcoal briquettes or natural lump charcoal, which have different attributes. Charcoal briquettes
typically provide longer cooking time and are usually less expensive while lump charcoal burns hotter and produces
less ash. For a more robust smoke flavor while using charcoal briquettes or lump charcoal, try adding wood chips or
several wood chunks to the fire.
TIPS FOR USING
A lot of smoke is produced when using wood chips. Smoke can escape through seams and turn the inside of the
grill black. This is normal. Wood chips can be used to produce smoke and create the smoke flavor. Never use
more than 1 box of wood chips at a time. You can put dry or pre-soaked wood chips in smoker boxes or foil
packets on the cooking grates.
Dry chips burn faster and produce more intense smoke. Chips pre-soaked in water (for approximately
burn slower and produce a less intense smoke. Check wood chip box periodically to see if wood has burned down
Add more chips as required
SMOKING WITH
Wood chunks are available in a variety of natural flavors and can be used alone or in addition to charcoal. As a rule,
any hardwood that bears a fruit or nut is suitable for cooking. However, different woods have different tastes.
Experiment with different woods to determine your personal favorite, and always use well-seasoned
or fresh-cut wood can
A WARNING A
WARRANTY AND WILL REQUIRE
RUST.
WOOD CHIPS
WOOD CHUNKS
turn food black and bitter.
outdoors.
TOUCH-UP. THE PRODUCT
4
IS NOT
30 minutes)
wood. Green