Kalamera K-Kitchen Series, Инструкция по эксплуатации

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11
Cleaning and Maintenance
Cleaning
•
DO NOT use water or any other types of cleaning product to clean the inside of your Kamado. The walls are
porous and will absorb any fluids used, this could cause the Kamado to crack. If the soot becomes excessive
then use a wire brush or the ash tool (not supplied) to scrape off the carbon remnants before the next use.
•
To clean the grills and grates use a non-abrasive cleaner once the unit has fully cooled.
•
To clean the outer surface wait until the Kamado is cool and use a damp cloth with a mild detergent.
Maintenance
•
Tighten the bands and oil the hinge 2 times a year or more if needed.
Ceramic Cooking 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.
Top vent Bottom vent
Beef Brisket 2 Hrs per lb.
Pulled Pork 2 Hrs per lb.
Whole Chicken 3-4 Hr.
Ribs 3-5 Hrs.
Roasts 9+ Hrs.
Top vent Bottom vent
Fish 15-20 Min.
Pork Tenderloin 15-30 Min.
Chicken Pieces 30-45 Min.
Whole Chicken 1-1.5 Hrs.
Leg of lamb 3-4 Hrs.
Turkey 2-4 Hrs.
Ham 2-5 Hrs.
Top vent Bottom vent
Steak 5-8 Min.
Pork Chops 6-10 Min.
Burgers 6-10 Min.
Sausages 6-10 Min.
Open Closed
Cooking Temperature Guide
Slow cook / Smoke (110
º
C-135
º
C /230
º
F - 275
º
F)
Grill / Roast (160
º
C-180
º
C/320
º
F - 356
º
F)
Sear (260
º
C-370
º
C/500
º
F - 698
º
F)
•
The Kamado is self cleaning. Heat it up to 260
º
C / 500
º
F for 30 minutes and it will scorch off all of the food
and debris.