KLARSTEIN 10034704 PRINCESIZE PRO Kamado Grill Instruction Manual

: June 5, 2024
: Klarstein

Table of Contents

SAFETY INSTRUCTIONS
MANUFACTURER & IMPORTER (UK)
PARTS AND ASSEMBLY
OPERATION INSTRUCTIONS
COOKING TEMPERATURE GUIDE
References
Read User Manual Online (PDF format)
Download This Manual (PDF format)

KLARSTEIN 10034704 PRINCESIZE PRO Kamado Grill Instruction Manual

Dear Customer,

Congratulations on purchasing this equipment. Please read this manual carefully and take care of the following hints to avoid damages. Any failure caused by ignoring the items and cautions mentioned in the instruction manual is not covered by our warranty and any liability. Scan the QR code to get access to the latest user manual and other information about the product.

SAFETY INSTRUCTIONS

WARNING

Danger of suffocation! The fi replace is only intended for use in the Free determined. It must not be used in buildings, garages or other enclosed areas. Toxic fumes may form, causing suffocation.

Always keep children and pets at a safe distance from the grill.
Never leave a burning fi re unattended.
Do not use this appliance in a tent, caravan, car, cellar, loft or boat, under awnings, parasols or pavilions.
FIRE DANGER – Hot embers may escape during use.
Do not use petrol, spirit, lighter fuel, alcohol or other similar chemicals to ignite or reignite the grill.
Do not use coal in this appliance.
When opening the lid at high temperatures, it is important to lift the lid only slightly, slowly and safely to allow air to enter, preventing retraction or fl are-ups that may cause injury.
Observe the specifi ed grilling times and temperatures.
Do not use the grill on wooden terraces or other fl ammable surfaces such as dry grass, wood shavings, leaves or ornamental bark.
Make sure that the grill is at least 2 metres away from fl ammable objects.
Do not use the grill as an oven.
Check the appliance for damage before use. Do not use it if any parts are
damaged.

CAUTION

Risk of injury! The grill gets very hot, do not move it during operation. Always use heat-resistant gloves when handling hot ceramics or cooking surfaces. Allow the appliance to cool completely before moving or storing it.
Safety Instruction
Special Notes

WARNING

Risk of injury! This grill gets very hot, do not move it during operation.

Do not use the grill indoors.
Do not use spirit or petrol for lighting or re-lighting! Use only fi relighters complying
to EN 1860-3!
Keep children and pets away from the grill.

DANGER

Risk of suffocation! Do not use the grill in a confined and/or habitable space, e.g. in houses, tents, caravans, campers or boats. Danger of carbon monoxide poisoning fatality.

Note: Do not overfill the grill with charcoal! The maximum fi lling quantity for charcoal is 2 kg.

MANUFACTURER & IMPORTER (UK)

Manufacturer: Chal-Tec GmbH, Wallstrasse 16, 10179 Berlin, Germany.

Importer for Great Britain:
Chal-Tec UK limited
Unit 6 Riverside Business Centre
Brighton Road
Shoreham-by-Sea
BN43 6RE
United Kingdom

PARTS AND ASSEMBLY

Parts And Assembly

Note: The package may contain more parts (spare parts) than required for assembly.

OPERATION INSTRUCTIONS

Curing the Kamado

To start a fire place rolled up newspaper with some lighter cubes or solid firelighters on the charcoal plate in the base of the Kamado. Then place 2 or 3 handfuls of lump charcoal over the top of the newspaper.
Do not use petrol, white spirit, lighter fluid, alcohol or other similar chemicals for lighting or relighting.
Open the bottom vent and light the newpaper using a long nosed lighter or safety matches.
Do not overload the unit with fuel – if the fire is too intense this could damage the Kamado.
Leave until all the fuel is used and extinguished.
If the first burns are too high it could damage the felt gasket seal before it has had the chance to mature properly.
After first use inspect all fasteners for tightness. The metal band connecting your lid to the base will expand from the heat and this could become loose. It is recommended you check and if neccessary tighten the band with a spanner.
You can now use your Kamado as normal.

Extinguishing

To extinguish unit – stop adding fuel and close all the vents and the lid to allow the fire to die natuarally.
DO NOT use water to extinguish the charcoals as this could damage the ceramic Kamado.

Storage

When not in use, and if stored outside, cover the Kamado once completely cooled with a suitable rain cover.
The chrome plated cooking grill is NOT dishwasher safe; use a mild detergent with warm water.
When using the Kamado push down on both of the locking wheels to stop the unit moving about during use.
It is recommended the Kamado be stored under cover in a garage or shed over winter for complete protection.

Cleaning

The Kamado is self cleaning. Heat it up to 260ºC for 30 minutes and it will scorch off all of the food and debris.
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.

Lighting, Usage and Care Information

Ensure the Kamado is positioned on a permanent, flat, level, heat resistant nonflammable surface away from flammable items.
Ensure the Kamado has a minimum of 2m overhead clearance and has a minimum 2m clearance from other surrounding items.
To start a fire place rolled up newspaper with some lighter cubes or solid firelighters on the charcoal plate (7) in the base of the Kamado. Then place 2 or 3 handfuls of lump charcoal over the top of the newspaper.
Do not use petrol, white spirit, lighter fluid, alcohol or other similar chemicals for lighting or relighting.
Open the bottom vent and light the newspaper using a long nosed lighter or safety matches. Once it has caught, leave the bottom vent and lid open for about 10 minutes to build a small bed of hot embers.
Allow the charcoal to heat up and be kept red hot for at least 30 minutes prior to the first cooking on the kamado. Do not cook before the fuel has a coating of ash.
It is recommended you don’t stoke or turn the coals once they are alight. This allows the charcoals to burn more uniformly and efficiently.
Once alight only use heat resistant gloves when handling hot ceramics or cooking surfaces.
See below for cooking instructions depending on temperature and duration.

Low temperature cooking guide

Light the lump charcoal according to the the instructions above. Do not move or stoke the coals once lit.
Open the bottom vent fully and leave the lid open for about 10 minutes to build a small bed of hot embers.
Monitor the Kamado until it has risen to the desired temperature. See page 4 for a temperature cooking guide.
Fully close the bottom vent to maintain the temperature.
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 in this instruction manual.
ALWAYS use heat resistant gloves when handling hot ceramics or cooking surfaces.

Smoking guide

Follow the instructions above as if you were starting a slow cook.
Monitor the Kamado until it has risen to the desired temperature. See temperature cooking guide.
Leave the bottom vent slightly open.
Close the top vent and continue to check the temperature for a few more minutes.
Using heat resistant gloves sprinkle the wood chips in a circle over the hot charcoal.
You are now ready to use the Kamado to smoke on.
TIP: Soak your wood chips or cooking planks in water for 15 minutes to prolong the smoking process.
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.

High temperature cooking guide

Light the lump charcoal according to the the instructions.
Close the lid and fully open the top and bottom vents.
Monitor the Kamado until it has risen to the desired temperature. See 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.
IMPORTANT: When opening the lid at high temperatures, it is essential to lift the lid only slightly to allow air to enter the lid slowly and safely, thus preventing air withdrawal or flaring, which can cause injury.
Always follow the information on cooking food.
Always use heat-resistant gloves when working with hot ceramics or cooking surfaces.

Food cooking information

DO NOT cook until the fuel 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 colouring.
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.