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16
Care and Use
• Ensure all meat is cooked thoroughly before eating.
• CAUTION – eating raw or under cooked meat can cause food poisoning (e.g.
bacteria strains such as E.coli).
• To reduce the risk of under cooked meat cut open to ensure it is cooked all the way
through.
• CAUTION – if meat has been cooked sufficiently the meat juices should be clear
and there should be no traces of pink/red juice or meat colouring.
• Pre-cooking large pieces of meat and joints is recommended before finally cooking
in your oven.
• After cooking always clean the stainless steel grill, cooking surfaces and utensils.
• DO NOT cook until your charcoal has a coating of ash.
• Always check the food label as cooking times will vary depending on product
weight.
• IMPORTANT! Always wash hands after handling raw meat.
Lighting and refuelling
• Ensure the oven is positioned on a permanent, flat, level, heat resistant non-
flammable surface away from flammable items.
• Ensure the oven has a minimum of 2 m overhead clearance and has a minimum 2m
clearance from other surrounding items.
• Place untreated wood or charcoal into the lower fuel area. Do not use more fuel
than 75% of fuel area capacity, e.g. 3 kg charcoal or 2 small logs.
• Place rolled up newspaper and kindling in with the fuel and using heat resistant
gloves, light the fuel.
• Allow the fuel to heat up and be kept red hot for at least 30 minutes prior to the first
cooking on the grill/pizza stone.
• Do not cook before the fuel has a coating of ash. If required, place the pizza stone
on top of the stainless steel grill. For grilling or smoking, remove the pizza stone.
• If you wish to use as a smoker unit, add wood chips to the fuel and restrict air flow
to the unit by closing the baffle plate on the lower door and the damper on the flue.
• To keep meat moist, add a small amount of water to a small foil tray, separate the
coals in the lower fuel section and place the tray between the fuel prior to lighting.
• Air flow can be adjusted as required via the baffle plate and damper on the flue.
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