Florabest 1226 User Manual
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 fire bowl. The cooking time can
be further reduced by closing the lid and
opening the air vents; when doing this it
simultaneously intensifies 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.