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5
and efficiently.
6. Once alight, only use heat-resistant gloves when handling hot
ceramics or cooking surfaces.
Read through this manual for a complete detailed guide on cooking
temperatures for grilling.
REFUELING
With the top and bottom vent closed, the ceramic charcoal barbecue
will stay at a high temperature for several hours.
If you require a longer cooking time (e.g. when roasting a whole cut
or slow-smoking), it may be necessary to add more charcoal. Open
the lid, add additional charcoal, and continue to cook as directed in
this manual.
EXTINGUISHING
To extinguish unit: stop adding fuel and close all the vents and the lid
to allow the fire to die naturally.
Do not use water to extinguish the charcoal as this could damage the
ceramic charcoal barbecue.
STORAGE
When not in use, and if stored outside, cover the ceramic charcoal
barbecue, once completely cooled, with a suitable grill cover.
It is recommended the ceramic charcoal barbecue be stored under
cover in a garage or shed over winter for complete protection.
CLEANING AND MAINTENANCE
The ceramic charcoal barbecue is self-cleaning. Heat it up to 260ºC /
500ºF for 30 minutes and it will scorch off all food and debris.
NOTE:
Do not use water or any other types of cleaning product to
clean the inside of your ceramic charcoal barbecue. The walls are
porous and will absorb any fluids used, which could cause the ceramic
charcoal barbecue to crack.
After the ceramic charcoal barbecue has cooled, if the soot becomes
excessive, use the ash tool (14) to scrape off the carbon remnants
before the next use. Carefully open the bottom vent and rake the
soot into a small waste container under the vent opening. Dispose of
container, or store for future use (soot).
To clean the grills and grates, use a non-abrasive cleaner once the unit
has fully cooled. The chrome-plated cooking grill is not dishwasher
safe; use a mild detergent with warm water.
To clean the outer surface, wait until the ceramic charcoal barbecue
is cool and use a damp cloth with a mild detergent. It is important
to check and tighten the bands, and oil the hinges, twice a year or
more if needed. You should not be able to easily turn a hex key while
holding the nut in place.
CERAMIC COOKING GUIDE
COOKING TEMPERATURE GUIDE
IMPORTANT:
Do not adjust top or bottom vent while the ceramic
charcoal barbecue is in use. This could result in serious injury. It is
recommended to always use heat-resistant gloves when working
with hot appliances.
SLOW COOK / SMOKE (83ºC - 108ºC / 181ºF - 226ºF)
Beef brisket ...............................................................4.5 hours per kg
Pulled pork ................................................................4.5 hours per kg
Whole chicken .......................................................................3-4 hours
Ribs ..........................................................................................3-5 hours
Roasts ......................................................................................9+ hours
TOP VENT BOTTOM VENT
OPEN
CLOSED
SEAR (260ºC - 330ºC / 500ºF - 626ºF)
Scallops ...........................................................Until opaque and firm
Steak ..................................................................................5-8 minutes
Pork chops ...................................................................... 6-10 minutes
Burgers ............................................................................ 6-10 minutes
Sausages ......................................................................... 6-10 minutes
TOP VENT BOTTOM VENT
OPEN
CLOSED
GRILL / ROAST / BAKE (163ºC - 191ºC / 325ºF - 376ºF)
Seafood (crab, lobster, shrimp) .................Until opaque and firm
Seafood (clams, oysters) ....................................... Until shells open
Fish ..................................................................................15-20 minutes
Pork tenderloin ............................................................ 15-30 minutes
Chicken pieces ..............................................................30-45 minutes
Whole chicken ..................................................................... 1-1.5 hours
Leg of lamb............................................................................3-4 hours
Turkey .....................................................................................2-4 hours
Ham .........................................................................................2-5 hours
TOP VENT BOTTOM VENT
OPEN
CLOSED
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