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Verfügbare Sprachen
Verfügbare Sprachen
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DO NOT use petrol, white spirit, lighter fluid, alcohol or other similar chemicals for lighting or relighting.
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Open the bottom vent and light the newpaper using a long nosed lihter or safety matches. Once it has caught,
leave the bottom vent and lid open for about 10 minutes to build a small bed of hot embers.
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Allow the charcoal to heat up and be kept red hot for at least 30 minutes prior to the first cooking on the
Kamado. DO NOT cook before the fuel has a coating of ash.
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It is recommended you don't stoke or turn the coals once they are alight. This allows the charcoals to burn
ore uniformly and efficient.
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Once alight ONLY use heat resistant gloves when handling hot ceramics or cooking surfaces.
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See below for cooking instuctions depending on temperature and duration.
LOW TEMPERATURE COOKING GUIDE
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Light the lump charcoal according to the the instructions above. DO NOT move or stoke the coals once lit.
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Open the bottom vent fully and leave the lid open for about 10 minutes to build a small bed of hot embers.
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Monitor the Kamado until it has risen to the desired temperature. See page 27 for a temperature cooking guide.
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Fully close the bottom vent to maintain the temperature.
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You are now ready to use the Kamado for cooking on.
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IMPORTANT: When opening the lid at high temperatures it is essential to lift the lid only slightly, allowing air
to enter slowly and safely, preventing any backdraft or flare-ups that may cause injury.
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ALWAYS follow the FOOD COOKING INFORMATION stated on page 27 of this instruction manual.
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ALWAYS use heat resistant gloves when handling hot ceramics or cooking surfaces.
SMOKING GUIDE
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Follow the instructions above as if you were starting a slow cook.
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Monitor the Kamado until it has risen to the desired temperature. See page 27 for a temperature cooking guide.
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Leave the bottom vent slightly open.
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Close the top vent and continue to check the tempertaute for a few more minutes.
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Using heat resistant gloves sprinkle the wood chips in a circle over the hot charcoal.
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You are now ready to use the Kamado to smoke on.
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TIP: Soak your wood chips or cooking planks in water for 15 minutes to prolong the smoking process.
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IMPORTANT: When opening the lid at high temperatures it is essential to lift the lid only slightly, allowing air
to enter slowly and safely, preventing any backdraft or flare-ups that may cause injury.
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ALWAYS follow the FOOD COOKING INFORMATION stated on page 27 of this instruction manual.
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ALWAYS use heat resistant gloves when handling hot ceramics or cooking surfaces.
HIGH TEMPERATURE COOKING GUIDE
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Light the lump charcoal according to the the instructions on page 26.
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Close the lid and fully open the top and bottom vents.
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Monitor the Kamado until it has risen to the desired temperature. See page 27 for a temperature cooking guide.
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Close the top vent half way and continue to check the temperature for a few more minutes.
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You are now ready to use the Kamado for cooking on.
•
IMPORTANT: When opening the lid at high temperatures it is essential to lift the lid only slightly, allowing air to
enter slowly and safely, preventing any backdraft or flare-ups that may cause injury.
•
ALWAYS follow the FOOD COOKING INFORMATION stated on page 27 of this instruction manual.
•
ALWAYS use heat resistant gloves when handling hot ceramics or cooking surfaces.
FOOD COOKING INFORMATION
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Please read and follow this advice when cooking on your Kamado.
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Always wash your hands before and after handling uncooked meat and before eating.
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Always keep raw meat away from cooked meat and other foods.
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Before cooking ensure grill surfaces and tools are clean and free of old food residues.
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DO NOT use the same utensils to handle cooked and uncooked foods.
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Ensure all meat is cooked thoroughly before eating.
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CAUTION – eating raw or under cooked meat can cause food poisoning (e.g. bacteria strains such as E.coli).
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To reduce the risk of under cooked meat cut open to ensure it is cooked all the way through internally.
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CAUTION – if the meat has been cooked sufficiently the meat juices should be clear and there should be no
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