Care and safe use guidelines
HIGH TEMPERATURE COOKING GUIDE
•
Light the charcoal according to the instructions on page 3. Close the lid and fully open the top and bottom vents.
•
Monitor the Kamado until it has risen to the desired temperature. See page 4 for a temperature cooking guide. Close the top
vent half way and continue to check the temperature for a few more minutes.
•
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 4 of this instruction manual.
•
ALWAYS
use heat resistant gloves when handling hot ceramics or cooking surfaces.
FOOD COOKING INFORMATION
•
DO NOT
cook until the charcoal has a coating of ash
.
•
Please read and follow this advice when cooking on your Kamado.
•
Always wash your hands before and after handling uncooked meat and before eating. Always
keep raw meat away from cooked meat and other foods.
•
Before cooking, ensure grill surfaces and tools are clean and free of old food residues.
•
DO NOT
use the same utensils to handle cooked and uncooked foods. Ensure
all meat is cooked thoroughly before eating.
•
CAUTION
- eating raw or under cooked meat can cause food poisoning (e.g. bacteria strains such as E.coli). To reduce
the risk of under cooked meat cut open to ensure it is cooked all the way through.
•
CAUTION
- if the meat has been cooked sufficiently the meat juices should be clear and there should be no traces of
pink/red juice or meat coloring.
•
Pre-cooking larger pieces of meat and joints is recommended before finally cooking on your grill. After cooking
on your Kamado always clean the grill cooking surfaces and utensils.
REFUELLING
With the vents closed, the Kamado stays at a high temperature for several hours. If you require a longer
cooking time (e.g. when roasting a whole joint or slow smoking), it may be necessary to add more
charcoal. Just add some additional charcoal and continue as above.
SLOW COOK / SMOKE (110°C - 135°C)
TOP VENT
BOTTOM VENT
Beef brisket
2 hrs. pr. 0,5kg
Pulled pork
2 hrs. pr. 0,5kg
Whole chicken
3-4 hrs.
Ribs
3-5 hrs.
Roasts
9+ hrs.
COOKING TEMPERATURE GUIDE
GRILL / ROAST (160°C - 180°C)
TOP VENT
BOTTOM VENT
Fish
15-20 minutes
Pork tenderloin
15-20 minutes
Chicken pieces
30-45 minutes
Whole chicken
1-1,5 hrs.
Leg of lamb
3-4 hrs.
Turkey
2-4 hrs.
Ham
2-5 hrs.
SEAR (260°C - 370°C)
TOP VENT
BOTTOM VENT
Steak
5-8 minutes
Pork shops
6-10 minutes
Burgers
6-10 minutes
Sausages
6-10 minutes
