Burnse Barkles 010395 Kamado Grill Instruction Manual

Item no. 010395
010395 Kamado Grill
Instruction Manual

KAMADO GRILL
OPERATING INSTRUCTIONS
Important! Read the user instructions carefully before use. Save them for future reference. (Translation of the original instructions),
Jula reserves the right to make changes. For the latest version of operating instructions, see www.jula.com

SAFETY INSTRUCTIONS

WARNING!

• The grill gets very hot, do not move it when it is lit.
• Do not use the grill indoors.
• Do not use alcohol or petrol to light the grill. Do not spray any form of flammable liquid over the charcoal or briquettes when they have already been lit. Only use firelighters that comply with EN 186O-3.
• Keep children and pets at a safe distance from the grill.

OTHER SAFETY INSTRUCTIONS

• Never use water to control or extinguish the flames.

• Put the lid on and close the air valves when you have finished grilling.

• Wear grill gloves to avoid burn injuries when grilling.

• Do not throw hot charcoal or briquettes into rubbish bins, or where someone could tread on them, or anywhere else where they could start a fire. Make sure briquettes are
  completely extinguished before discarding them.

• Do not put the grill away, in your garden shed for example, before it has completely gone out.

• Keep flammable liquids and pressure containers at a safe distance from the barbecue area.

• When using an electric lighter, keep the cable well away from the hot surfaces on the grill.

• The grill is not intended to be used as a heater, and must never be used indoors under any circumstances.

• Clean the grill regularly to ensure that it will keep on working properly.

• The grill must stand on a stable and level surface when in use. Place the grill at a distance of at least 3 meters from any trees or combustible material.

• Only use charcoal and briquettes for the grilling.

• Check that the charcoal is red-hot before grilling, it takes at least 30 minutes. Start grilling when the briquettes/charcoal have a uniform red-hot glow with a thin crust of grey ash over them.

NOTE:
Always put the briquettes/charcoal in the charcoal tray in the bottom of the grill. Otherwise, there is a risk of damaging the grill. Do not use too much charcoal briquettes, one layer is enough.

SYMBOLS

WARNING:
Read the instructions.
Do not use the product in enclosed areas and/or indoors, in a tent, caravan, camper, or boat, etc. Risk of death as a result of carbon monoxide poisoning.

DESCRIPTION

Assembly parts: FIG. 1

ASSEMBLY

Assemble on a soft surface to reduce the risk of damaging the surface finish.

1. Put the four castors (2) into the holes in the four legs (1). Fit the locking washers (F) and nuts (B) and tighten the castors with a spanner. FIG. 2
2. Insert both cross-pieces (4) in one of the four legs (1), top and bottom. FIG. 3
3. Complete the assembly of the chassis by fitting the cross­ pieces (4) in the other three legs (1).
4. Screw the legs (1) in the cross-pieces (4) with the 16 screws (A). Check that the chassis is stable and that all the screw unions are properly tightened before putting the top part  9) on the chassis. FIG. 4
5. Take out all the parts from the top (9) to make it easier to lift in place. FIG. 5
6. Lift the top part (9) in place on the chassis. At least two persons are required to do this. Do not lift with the hinges or side tables, this can damage the grill. Grip the bottom valve with one hand and the bottom part with the other hand instead.
7. Place the top part on the chassis with the bottom valve turned forward in the chassis so that it can easily be opened and closed.
8. When the top part is firmly mounted on the chassis put the smokebox (8), charcoal rack (7), top ring (6), and grill rack (5) in the top part as shown in the assembly drawing
9. Press down the wheel brakes (2) to lock the wheels so that the product does not move when in use.
10. Fit the handle (10) on the top with the two prefitted screws and dome nuts. FIG. 6
11. Align the top valve (11) to the screw holes in the top part (9), with the screws pointing to the left. Screw tight the valve with the two screws (C) and nuts (D). FIG. 7
12. Fit the two side table brackets (12) on the top part (9) with four pre-fitted screws and dome nuts for each bracket. The positioning is shown in the diagram above
13. Fit the two side table brackets (13) on the top part (9) with four pre-fitted screws and dome nuts for each bracket. The positioning is shown in the diagram above. FIG. 8
14. Fit both side tables (3) in the brackets. FIG. 9

USE
Before use

Before using the product it must be prepared in accordance with the instructions to temper the surface finish and “bake” in the steel parts. Failure to do this can damage the surface finish on the product and taint food with a metallic taste.

• Put several rolled-up newspapers together with firelighters on the charcoal rack (7) in the bottom of the product. Spread 2 to 3 handfuls of charcoal over the newspapers.
• Do not use petrol, paraffin, lighter fluid, alcohol or any other fluid to light the grill or re-light the fuel.
• Open the bottom air valve and light the newspaper with a match.
• Do not overfill with fuel-too much fuel can damage the product.
• Allow the fuel to burn until the fire goes out.
• Do not let the fuel burn too strongly-the felt packing needs to be baked for some time and can be damaged if the fire is too hot.
• Check all screw unions and fasteners after using for the first time.
• The metal band that holds the top in the bottom part expands from the heat and can therefore come loose. Check and if necessary retighten.
• Press down the locks on both wheels before using the product so that it stands firmly in place.
• The product is now ready to be used.

LIGHTING AND USING

1. Place the product on a level, stable and heat-resistant surface and at a safe distance from flammable materials.
2. Leave at least 2 m of free space on all sides of the product.
3. Put several rolled-up newspapers together with firelighters on the charcoal rack (7) in the bottom of the product. Spread 2 to 3 handfuls of charcoal over the newspapers.
4. Do not use petrol, paraffin, lighter fluid, alcohol or any other fluid to light the grill or re-light the fuel.
5. Open the bottom air valve and light the newspaper with a match. When the fuel is lit leave the bottom valve and the top open for about 10 minutes to build up the embers.
6. Keep the embers glowing red hot for at least 30 minutes before cooking on the product for the first time. Do not start cooking until the charcoal/briquettes are covered with ash.
7. If possible avoid poking the bed of fuel once it is well lit. The fuel will burn more uniformly and more effectively.
8. Always use pot-holders or oven gloves when handling the equipment and adjusting the air and flue gas valves to avoid getting burned.
9. Follow the instructions for cooking different food.

TURNING OFF

To extinguish the embers stop adding fuel, close all the valves, put the top on and allow the fire to go out.
NOTE:
Do not extinguish with water — it can damage the ceramic parts on the product.
COOKING AT LOW TEMPERATURE/SLOW COOKING

1. Light the charcoal fuel according to the instructions. Avoid poking the bed of fuel once it is well lit.
2. When the fuel is lit leave the bottom valve and the top open for about 10 minutes to build up the embers.
3. Watch over the product until it reaches the required temperature. Suitable temperatures for different ways of cooking are given on page 4.
4. Close the bottom valve to maintain the temperature.
5. You can now start cooking.

NOTE:

• Do not lift the top in one step when it is very hot. Lift the top a little first, so that air can slowly flow in before lifting it up completely. Otherwise, the fire can suddenly flame up – the risk of personal injury.
• Always use pot-holders or oven gloves when handling the equipment and adjusting the air and flue gas valves to avoid getting burned.

SMOKING

1. Soak the wood chips or smoke boards in water for 15 minutes before smoking to prolong the smoking time.
2. Follow the instructions for cooking at low temperature/slow cooking.
3. Watch over the product until it reaches the required temperature. Suitable temperatures for different ways of cooking are given under Guidelines for cooking temperature and time.
4. Leave the bottom valve slightly open.
5. Close the top valve and continue checking the temperature for a few minutes.
6. Put on oven gloves and spread wood chips in a circle over the hotbed of charcoal.
7. You are now ready to start smoking.

NOTE:

• Do not lift the top in one step when it is very hot. Lift the top a little first, so that air can slowly flow in before lifting it up completely. Otherwise the fire can suddenly flame up – the risk of personal injury.
• Always use pot-holders or oven gloves when handling the equipment and adjusting the air and flue gas valves to avoid getting burned.

COOKING AT HIGH TEMPERATURE

1. Light the charcoal fuel according to the instructions.
2. Close the top and open the top and bottom valves.
3. Watch over the product until it reaches the required temperature.
4. Half close the top valve and continue checking the temperature for a few minutes.
5. You can now start cooking.

NOTE:

• Do not lift the top in one step when it is very hot. Lift the top a little first, so that air can slowly flow in before lifting it up completely. Otherwise, the fire can suddenly flame up – the risk of personal injury.
• Always use pot-holders or oven gloves when handling the equipment and adjusting the air and flue gas valves to avoid getting burned.

COOKING INSTRUCTIONS

• Do not start cooking until the charcoal/briquettes are covered with ash.
• Always wash your hands before and after handling raw meat and before eating.
• Always keep raw meat separate from cooked meat and other food.
• Check before cooking that all the grill surfaces and utensils are clean and free from scraps of food.
• Do not use the same utensils to handle uncooked and cooked food.
• Check before serving that all the meat has been well cooked.

NOTE:

• Eating raw meat or meat that has not been fully cooked can cause food poisoning. for example through E. coli bacteria.
• Large pieces of meat can ideally be pre-fried or partially cooked before being grilled in the product.
• Always clean the product after use.

GUIDELINES FOR COOKING TEMPERATURE AND TIME

Slow cooking/smoking
(110-135°C)| Top valve| Bottom valve
---|---|---
Shoulder of beef| 4.4 h/kg| |
Pulled pork| 4.4 h/kg
Whole chicken| 3-4 h
Spareribs| 3—S h
Frozen roast| 9 h or more
Grilling/roasting
(160-180°C)| Top valve| Bottom valve
---|---|---
Fish| 15-20 min| |
Pork loins| 15-30 min
Chicken chunks| 30-45 min
Whole chicken| 1-1.5 h
Roast lamb| 3-4 h
Turkey| 2-4 h
Ham| 2-5 h
Quick grilling (260-370°C)| Top valve| Bottom valve
---|---|---
Steak| 5-8 min| |
Pork chops| I 6-10 min
Hamburger/ beefburger| 6-10 min
Sausages| 6-10 min

REFUELLING

The product stays hot for several hours if the valves are fully closed.
If longer cooking times are needed, for example for whole roasting or slow smoking, it may be necessary to add more fuel during the cooking. In which case, add more fuel and continue as above.

MAINTENANCE

• Keep the temperature at 260C for 30 minutes to burn off scraps of food.
• Do not use water or detergent on the inside of the product.. The was lls are porous and absorb liquid, which can cause the material to crack.
• Excess sooting can be removed with a wire brush or ash rake (sold separately) before using the product again.
• The grill rack and charcoal rack can be cleaned with non-abrasive detergent when the product has cooled.
• The inside of the product can be cleaned with a damp cloth and mild detergent when the product has cooled.
• Tighten the band and lubricate the two hinges with oil twice a year, or more often if necessary.

STORAGE
If storing the product outside, allow it to cool first and then cover it to protect it from the rain.
The chrome-plated grill rack is not dishwasher-safe – clean the rack by hand with hot water and a mild detergent.
For winter storage or other long-term storage, the product should be stored protected from the weather under the roof, for example in a garage or tool shed.

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