Manual de uso Barbecook Rila Barbacoa

Manual de uso

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EN - USER GUIDE

1. OUTSIDE USE

All RILA cooking units are made for outdoor use only. A

cover is available for storage outside.

We recommend storing the RILA in a dry area if it is not

used for a long period of time.

It is important that you regularly treat the cooking plate

with oil, both its surface and its rim. The cooking plate

is made of steel and will corrode if oil is not baked into

it. Once the oil has properly been baked in, only minor

corrosion will develop. When the cooking plate is not used

for longer periods, we recommend treating it with oil every

7-10 days to prevent corrosion. Any corrosion that does

develop can be removed using steel wool.

In the event of excessive corrosion, we recommend

polishing its surface with a wire brush. It is best to heat

the cooking plate beforehand, because that will loosen up

the layer of corrosion. Once the cooking plate has been

thoroughly polished, you will be able to wipe away the

polishing residue with a cloth. Once you treat the cooking

plate with oil, it will be good as new again.

The base plate of the RILA contains a hole to allow

rainwater to drain away. To prevent your RILA from

clogging, we recommend that you remove the ashes after

every use. (Hot) ashes my also drop through the hole.

Take this into consideration when choosing a place to set

up your RILA. You might want to put a metal bucket with

some water underneath to catch these ashes.

2. WOOD

For the best cooking experience, we recommend using

dried wood to prevent smoke formation during cooking.

Stack the pieces of wood two by two, preferably with the

bark facing outwards to further prevent smoke formation.

Dried beech wood is best, because it burns down to a

mass of coals that optimally heats up the cooking plate.

This mass of coals is easily shifted around if you want to

direct the heat elsewhere. When you light the re and add

new wood to the re, it will generally smoke for a bit until it

catches re properly.

The ideal size for the pieces of wood is around 10 x 30

centimeters. We advise against using larger pieces of

wood. These do tend to catch re quickly, but generally

do not burn down properly due to the lack of space for

oxygen in the base. Do not over stack the wood, be

considerate.

3. FIRST USE

Upon initial use, it is important to light a smaller re for

roughly 30 minutes to allow the cooking plate to settle

properly. If you light a re that is too big using wood that

reaches very high temperatures, such as the kind of

hardwood that is used in construction, this may cause

the cooking plate to deform. We do not accept warranty

claims for any damage resulting from such incorrect

usage.

All RILA cooking plates are treated against corrosion

during manufacturing. Once you have prepped the

cooking plate properly using a small re, you can start

building a larger re. Because RILA cooking plate tops

are 6 mm thick, it takes quite a sizeable re to get them

heated through properly.

Once the cooking plate is well heated, apply olive oil and

spread it with a kitchen towel.

Do this 2-3 times. Then scrape down the cooking plate

with a spatula and push the scrapings into the re. Initially,

the cooking plate will give o a black substance. Simple

apply olive oil a few more times, spread out the oil, and

scrape down the cooking plate. We recommend using

olive oil the rst 2-3 times you use your RILA cooking unit.

After the rst few uses, you can start using other oil types,

such as sunower oil. Baking the oil into the cooking plate

also protects it from corrosion.

4. COOKING

It will take between 25 to 45 minutes, depending on the

weather conditions and the outside temperature, for the

cooking plate to reach a temperature of around 300˚C on

the inner edge and around 200˚C on the outer edge.

Once your initial re’s wood is burning properly, spread out

the hot mass under the edges of the cooking plate and

add new wood with the bark facing up.

Repeat the process for the entire duration that you wish

to keep the cooking plate hot. If there is wind, the cooking

plate will be hottest where the wind leaves the RILA

cooking unit, i.e. in the direction of the wind.

You can compensate for this by pushing more hot coals

into the opposite direction. Once the cooking plate is

starting to heat up, you must rst scrape it down using

the spatula and then rub it with an oiled cloth. Once the

cooking plate is hot enough for cooking, add some oil in

the area were you intend to cook.

Whenever the cooking plate starts to appear dry and

matte, you will need to add extra oil, to ensure that the

cooking plate is always suciently greased. You will

need to add more oil when cooking sh and vegetables

than when cooking fatty meats. You can also use our

barbecook smoke planks to place thicker cuts of meat or

sh on after you have seared the outsides, to allow them

to cook slowly. If any food residue is left behind on the

cooking plate, simply push it into the re using a spatula.

Rub the cooking plate down with an oiled cloth frequently.

We recommend that you do not allow a thick layer of

residue to build up, because it will be hard to remove. It is

better to scrape down the cooking plate frequently. Once

you are done cooking, clean the cooking plate one last

time using the procedure outlined above, and if it is still

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