Uniflame CBC900WRS Benutzerhandbuch

1.  Make sure all labels, packaging and protective films have been removed from the grill. 
2.  Remove manufacturing oils before cooking on this grill for the first time, by operating the 

grill for at least 15 minutes with the lid closed. This will “heat clean” the internal parts and 
dissipate odors. 

1. Open lid and vents. 
2. Remove cooking grid.
3.  Arrange charcoal briquettes or other fuel on the 

charcoal grid to the “Fill Line”. (Figure 1)

4. Light per instructions on fuel package.
5.  Allow fuel time to ash into glowing coals before 

cooking.

Cooking directly over hot coals is ideal for searing in juices and grilling food requiring less than 
25 minutes of grilling time, such as steaks, hamburgers, hot dogs, chicken parts, vegetables 
and fruit. 
1.  Open lid and remove cooking grid.  
2.  Load and light charcoal per charcoal manufacturer’s instructions. Leave lid open. 
3.  While wearing protective gloves, carefully spread hot coals evenly across charcoal grid with a 

long handle tool. 

4.  While wearing protective gloves replace cooking grid, close lid and allow grill to preheat. 
5.  While wearing protective gloves open lid and place food onto cooking grids above the hot 

coals with long handle tongs. 

6.  With lid open or closed, cook until desired internal food temperatures are achieved. 
Note: If additional briquettes are needed, remove food from cooking grid and while wearing 
protective gloves remove the cooking grid and place additional briquettes without disturbing the 
hot coals. Carefully replace cooking grid and food. 
7.  Allow charcoal to burn out by closing lid and all vents. Except in the case of an emergency, 

do NOT pour water on hot coals. 

Not cooking directly over hot coals is ideal for slow cooking and grilling foods requiring more 
than 25 minutes such as most roasts, loins, chops, whole chickens, turkey, fish and baked 
goods. 
1.  Open lid and remove cooking grid.  
2.  Load and light charcoal per charcoal manufacturer’s instructions. Leave lid open. 
3.  While wearing protective gloves, carefully spread hot coals to the outsides of charcoal grid 

with a long handle tool. 

4.  While wearing protective gloves replace cooking grid, close lid and allow grill to preheat. 
5.  Wear protective gloves to open lid. Use long handled tools to place food onto cooking grids 

above the areas without hot coals. 

6.  With lid closed, cook until desired internal food temperatures are achieved. 
Note: If additional briquettes are needed, remove food from cooking grid and while wearing 
protective gloves remove the cooking grid and place additional briquettes without disturbing the 
hot coals. Carefully replace cooking grid and food. 
7.  Allow charcoal to burn out by closing lid and all vents. Except in the case of an emergency, 

do NOT pour water on hot coals. 

For more tips on indirect cooking please see “Tips for Better Cookouts and Longer Grill Life”.

Figure 1

Flare-ups are a part of cooking meats on a grill and adds to the unique flavor of grilling.
Excessive flare-ups can over-cook your food and cause a dangerous situation for you and your 
grill.
Excessive flare-ups result from the build-up of grease in the bottom of your grill.
If excessive flare-ups occur, DO NOT pour water onto the flames.
If grease fire occurs, close the lid until the grease burns out. Use caution when opening the lid 
as sudden flare-ups may occur.

1. Trim excess fat from meats prior to cooking.
2. Cook high fat contents meats indirectly.
3.  Ensure that your grill is on hard level non combustible surface.

1. For great recipes and tips, visit recipes.uniflame.com.
2.  To reduce flare-up keep grill clean, use lean cuts of meat (or trim fat) and avoid cooking on 

very high temperatures. 

3.  Place delicate foods like fish and vegetables in aluminum foil pouches and indirect cook or 

place on upper cooking levels (warming rack). 

4.  To avoid losing natural juices, use long handled tongs or spatulas instead of forks and turn 

foods over just once during cooking.  

5.  When indirect cooking roasts and larger cuts of meat, place meat onto a roasting rack inside 

a heavy gauge metal pan. 

6.  Try water pans to reduce flare-ups and cook juicer meats. Before starting coals remove 

cooking grids and place a heavy duty shallow pan directly on charcoal grid. Fill half way 
with water, fruit juices or other flavored liquids. Place coals around grid, per “Lighting 
Instructions”, replace cooking grids and position food over the loaded pan.

7.  Enhance food flavors by using wood chips in smoker boxes or aluminum foil pouches. Follow 

the wood manufacturer’s instructions. 

8.  Rotisseries, grill baskets, vertical poultry holders and other accessories can enhance your 

experiences, reduce cooking times and aid in clean-up.

9.  Clean cooking grids and racks after every use with a quality grill bush designed for your grid 

material. Wear protective gloves and gently remove the build-up while grids are hot. 

10.  Allow grill to fully cool after every use. Then protect clean cooking grids with a light coat of 

cooking oil, clean out all ashes, wipe outside surfaces with a suitable kitchen cleaner and 
protect surfaces with a quality cover that is properly fits your grill. 

11.   Watch barbecue themed TV shows or purchase related barbecue cookbooks to learn 

helpful and interesting tips.

1. Wipe surfaces clean with mild dishwashing detergent or baking soda. 
2. For stubborn surfaces use a citrus based degreaser and a nylon scrubbing brush.
3. Rinse clean with water. 

1. To help prevent rust keep grill covered when not in use.
2.  Applying a light coat of vegetable oil or vegetable oil spray to the interior surface can help 

prevent rust. Do NOT coat charcoal grate.