Idiomas disponibles
Idiomas disponibles
EN
DIRECTIONS FOR USE
•
Wash your hands with hot soapy water before handling fresh meat, poultry and fish.
•
Do not defrost meat, fish or poultry at room temperature. Thaw them in the refrigerator.
•
Never place cooked food on a plate that has been in contact with raw food.
•
Wash all plates and utensils that have been in contact with raw meat or fish with soapy water and
then rinse.
LIGHTING TIPS
1. Clean the grill of the Kamado before the first use.
2. Block the wheels to prevent the Kamado from moving during use.
3. Place dry kindling, crumpled newspaper or firelighters that comply with EN 1860-3 on the charcoal
grill.
Then place 2-3 handfuls of charcoal on top. The charcoal should not exceed half the height of the pan.
4. Open the bottom vent and light the newspaper and charcoal with matches.
5. Let the charcoal burn for about 30 minutes, until it is covered with a light grey film of ash, which
indicates that the embers are hot.
Do not overload the tank with fuel. If the fire is too intense, it could damage the seal.
7. Once lit, use only heat resistant gloves.
8. You can start cooking your food on the Kamado.
LOW TEMPERATURE COOKING (SLOW COOKING)!
1. Light the charcoal according to the lighting instructions. Do not move the charcoal once it is burning so
that it burns evenly.
2. Open the bottom vent fully and leave the lid open for about 10 minutes to get embers.
3. Then close the cover and leave the top vent ajar.
4. Once the desired temperature has been reached, close the bottom vent to maintain the heat. You can
cook with your Kamado according to the cooking guide.
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8/11/2023
