Master Chef 085-3133-4 Owner'S Manual Download Page 1

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Tools required:

Star-head Screwdriver

OWNER’S MANUAL

Kamado Charcoal Grill

Model No. 085-3133-4

FOR CUSTOMER SERVICE:
Call toll-free helpline: 1-855-803-9313

Made from 75% Bagasse

(environmentally-friendly sugar

cane pulp by-product)

Summary of Contents for 085-3133-4

Page 1: ...d Star head Screwdriver OWNER S MANUAL Kamado Charcoal Grill Model No 085 3133 4 FOR CUSTOMER SERVICE Call toll free helpline 1 855 803 9313 Made from 75 Bagasse environmentally friendly sugar cane pu...

Page 2: ...1 m Additionally there must be a clearance of at least 6 6 2 m clear above the cooking surface of the barbeque Flammable materials and liquids must be stored well away from the barbeque Aerosols must...

Page 3: ...the possibility of accidental hand or body contact Any enclosure in which the appliance is used shall comply with one of the following An enclosure with walls on all sides but at least one permanent o...

Page 4: ...Grill outer 1 pc M 1 pc W Right Leg BAC 1 pc D Cooking Grill inner 1 pc N 1 pc X Wheel 2 pcs E Charcoal Grate 1 pc O 1 pc Y Axle 1 pc F Trivet 1 pc P 1 pc Z Ashpan Suppor G 1 pc Q 1 pc AB H Handle Br...

Page 5: ...E LIST AA 28 PCS BB 4 PCS CC 3 PCS KK 4 PCS EE 26 PCS FF 26 PCS GG 2 PCS HH 6 PCS II 1 PC Fibre Washer Tool Hook Screw M6 Split Pin Spring Washer 6 2 Flat Washer 16 x 6 2 x 1 0 Bolt M5 x 16 Bolt M6 x...

Page 6: ...ASSEMBLY INSTRUCTIONS Step 1 a Fit Foot T to both of the Left Legs S as shown in the diagram Step 2 a Attach three Tool Hook Screws HH onto the Table LEFT O and Table RIGHT P as shown P x 6 HH...

Page 7: ...embled Table Handle Q and attach it onto Table LEFT O Secure it with two bolts BB as shown below O Q a Install one Ash Pan Handle AB onto each side of the previously prepared Ashpan Assembly N b Secur...

Page 8: ...Body Assembly A attach two prepared Left Legs S from step 1 onto the left of the Body Assembly A each with two Flat Washers FF two Spring Washers EE and two bolts AA b Repeat the same procedure on th...

Page 9: ...tach the Bottom Shelf U onto the BBQ legs b AA Step 8 R II X Y Spacer R then through the BBQ legs as shown in the digram below b After attaching both wheels and the axle to the BBQ legs secure it with...

Page 10: ...nsure all screws are properly tightened Step 10 a Open the BBQ and attach the Damper K and Damper O Ring Seal L onto the hood b Secure from inside with two Fibre Washers GG two Flat Washers FF two Spr...

Page 11: ...river until secure b Align the other two holes on the left side of body assembly A with the two holes from under the Table Assembly LEFT O Then insert one Bolt AA into each hole and tighten with screw...

Page 12: ...SSEMBLY INSTRUCTIONS Step 14 a b Place the Cooking Grill Inner D into the middle of the Cooking Grill Outer C C Step 15 a Hang the grate lifter on the Table hook for convenience b sides as shown below...

Page 13: ...NEVER place cooked meat on the same plate that raw meat was on DO NOT use the same utensils to handle cooked and uncooked foods Before cooking ensure barbeque grill surfaces and tools are clean and f...

Page 14: ...Instant Light briquettes This will cause the same undesirable taste CONTROLLING THE TEMPERATURE 1 With the Charcoal fully lit and hood closed make sure the bottom vent is fully open 2 Open the top dam...

Page 15: ...eak 6 8 minutes BAKING For baking it is usually easier to achieve your desired temperature by keeping the lower vent fully open and only adjusting the top damper vent To bake successfully you will nee...

Page 16: ...to avoid burns if you are using a hea place 3 Close the hood and preheat for 10 minutes 4 Make sure the bottom vent is fully open Open the top damper vent and monitor the temperature until it reaches...

Page 17: ...op damper vent in very small increments wait 1 2 minutes and re adjust if necessary 9 Use a meat probe thermometer to take the guesswork out of knowing when your food is done SMOKING For smoking the b...

Page 18: ...ed poultry tends to dry out over 175 F 80 C To obtain correct temperature use an instant read meat thermometer in the thickest careful not to touch any bone COOKING TIMES POULTRY Cut of Meat Weight or...

Page 19: ...in per side rare 2 5 cm Direct 5 6 min per side med Rare Ground 2 5 cm Direct 6 7 min per side well done Thermometer Temperature Rare 60 C Medium 66 C Well 77 C SEAFOOD Cut of Meat Weight or Thickness...

Page 20: ...d touching hot parts of the barbeque 1 CARE OF THE BARBEQUE BODY Regular care and maint term appearance Excess grease and fat can be removed using grease remover and warm water with a soft scraper not...