Livoo KAMADO DOC283 Instruction Manual Download Page 1 | Manualshive

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Instruction manual

WWW.LIVOO.FR

Reference:

DOC283

Version:

1.4

Language:

English

KAMADO ceramic
barbecue

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Summary of Contents for KAMADO DOC283

Page 1: ...Instruction manual WWW LIVOO FR Reference DOC283 Version 1 4 Language English KAMADO ceramic barbecue...

Page 2: ...l give you complete satisfaction This instruction manual is available too on our website www livoo fr General Safety Instructions PLEASE READ THE FOLLOWING INSTRUCTIONS CAREFULLY BEFORE USING THE APPL...

Page 3: ...d failure to observe the safety instructions in this manual may result in fire or explosion causing serious material damage 8 Never leave the appliance unattended during use 9 Do not attempt to limit...

Page 4: ...pliance 22 Do not cover the appliance during use 23 Do not use the barbecue in strong winds 24 Do not use the barbecue if all parts are not in place Be sure to follow the assembly instructions to prop...

Page 5: ...bowl making sure that the charcoal rack is positioned correctly The appliance must not be filled with fuel to more than 50 of its capacity An over fuelled vessel will deteriorate very quickly and the...

Page 6: ...covers the fuel ASSEMBLY INSTRUCTION Prior to assembly check all parts against the parts list Carry out assembly on a soft surface to avoid scratching the paint For ease of assembly only loosely tight...

Page 7: ...Instruction manual 6 Parts list...

Page 8: ...ix the 3 support feet 1 to the connecting piece 2 using the 6 screws A and nuts B STEP 2 POSITIONING THE GRIDS Add the firebox 5 charcoal plate 4 and the main cooking grid 3 inside of the ceramic body...

Page 9: ...it Open the bottom vent fully and leave the lid open for about 10 minutes to build a small bed of hot embers Monitor the Kamado until it has risen to the desired temperature see temperature cooking gu...

Page 10: ...lid at high temperatures it is essential to lift the lid only slightly to allow air to enter the lid slowly and safely thus preventing air withdrawal or flaring which can cause injury Always follow th...

Page 11: ...t type Cooking time Topvent Bottom vent Slow cook Smoke 110 C 135 C Beef Brisket 2 hrs per lb Pulled Pork 2 hrs per lb Whole Chicken 3 4 hrs Ribs 3 5 hrs Roasts 9 hrs Grill Roast 160 C 180 C Fish 15 2...

Page 12: ...for the cooking grate or the pan It is preferable to use a strong degreaser Do not leave standing water in the pan as this can cause rust and rapid deterioration of the materials Protect your applian...

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