H.Koenig Yoko13 Manuale utente

yoko13

Kamado Japanese barbecue 13''

Barbecue Japonais Kamado 13’’

Japanischer Barbecue-Grill Kamado 13''

Kamado 13'' Japanse barbecue

Barbacoa japonesa Kamado 13

Kamado 13'' barbecue giapponese

Kamado 13'' barbecue japonês

ENGLISH 1 handle (x1)

2 Cooking grids (x1); Charcoal grid (x1);

Fire ring (x1)

3 Ceramic lid and dome (x1) - Pre-

assembled

4 Bottom air outlet (x1) - Pre-assembled

5 Thermometer (x1) - Pre-assembled

6 Upper air outlet (x1) - Pre-assembled

7 Hinge System (x1) - Pre-assembled

8 Brackets (x2)

A M6-16 Screw (x4 -2 of which are

spares)

B M6 Nut and Spring Washer (x4 -2 of

these are spares)

C M6-14 Screw (x2) -Spare parts

D Nut M6 (x2) -Spare parts

E Wrench (x1)

Assembling Your Kamado

Step 1- Add the cooking grill, charcoal grate and ﬁre box inside of the ceramic body.

Step 2- To attach the lid handle to the lid of ceramic body, align the bolts and holes. Secure using the

4x pre-attached bolts & nuts. Tighten all the nuts.

Step 3- Using the screws M6-16 and Nut M6 & Spring washer to lock the crossed stand. Wearing the

rubber on the top of support.A

Step 4- Place the ceramic body on the support with the bottom air exit facing to the front of the

support. Allowing the door to open and close without any interruption.

Read carefully!

WARNING! This barbecue will become very hot, do not move

it during operation

Do not use indoors!

WARNING! Do not use spirit or petrol for lighting or relight-

ing! Use only firelighters complying to EN 1860-3!

WARNING! Keep children and pets away

Warning notice

Read this manual and all safety information carefully before

first use. Failure to do so could result in serious injury or death

or damage to property.

Pay attention to a proper assembly of the grill. Stick to the

mounting instructions supplied with the grill. Use the grill only

after it is fully assembled

The grill must be positioned on a safe flat surface before use.

Use the grill exclusively on heat-resistant and fire-re- sistant

undergrounds.

Please ensure before first use, that the grill is heated one time

for 30 minutes without any food.

Use only approved Grill charcoal or barbecue briquet- tes

which comply with EN 1860-3. Cover the fire grate with

combustible material without stacking it.

Only use approved solid fire starters which comply with EN

1860-3. Stick to the enclosed instructions on the proper use

of the product. Seal the fire starters immediately after use and

do not store them near the grill.

Do not cook before the fuel has a coating of ash.

Do not use the grill to heat substances and materials other

than food.

Do not use the grill under flammable roofs, shelters and

similar places.

Make sure to keep the grill in a safety distance of 2 meters

away from flammable materials. These could be ignited by

heat generation or flying sparks.

Never leave the hot grill unattended.

Attention: before protecting your grill with a suitable cover, it

must be completely cooled! Otherwise, there is a risk of fire

and flammability!

Keep sure to always wear oven mitts when touching the grill

during operation, e.g. opening the air vents or putting more

charcoal into grill.

Don‘t wear too far or loose clothing that could come into

contact with the coals or fire when grilling.

Never use the grill in extreme weather.

Never use water to extinguish burning charcoal. Instead,

close the vents and the lid until the fire is extinguished.

This grill is only intended for private use!

Do not use the grill as a heater.

The wheel with brake should be in front.

Do not use the grill in closed rooms, garages, tents or other

closed places. The resulting heat and sparks may cause fire.

The development of carbon monoxide may cause

asphyxiation in closed rooms.

WARNING Choking hazard! The barbecue is intended for

outdoor use only. It must not be used in a building, garage or

any other enclosed space. Toxic fumes may be formed that

cause suffocation.

Safety distance :

Maintain a minimum

distance of 3m from

elevated structures,

walls, ramps and

other structures.

Operation

Curing The Kamado

To start a fire place 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 them.

Caution! do not use petrol, white spirit, lighter fluid, alcohol or other similar chemicals for lighting or

relighting.

Caution! do not overload the unit with fuel. If the fire is too intense this could damage the Kamado.

Open the bottom vent and light the firelighters using a long nosed lighter or safety matches.

Do not open or release the top lid vigorously. Leave until all the fuel is used and extinguished.

If the fire burns 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 necessary

tighten the band with a spanner.

Now your Kamado is ready for use.

Extinguishing

To extinguish unit, simply stop adding fuel and close all the vents and the lid to allow the fire to die

naturally.

Caution! do not use water to extinguish.

Storage

When not in use, please store it in dry place, and cover the Kamado once completely cooled with

suitable rain cover.

Do not leave it outside to get wet when it rains.

When using the Kamado push down on both of the locking wheels to stop the unit moving about

during use.

Over winter It is recommended to store the Kamado in a garage, a closed room or shed for complete

protection.

Cleaning

Always clean the Kamado when it is fully cooled.

The Kamado is self cleaning. Heat it up to 260ºC for 30

minutes and it will scorch off all of the food and debris.

Caution! DO NOT use water or any other types of cleaning

products to clean the inside of your Kamado. The walls are

porous and will absorb the liquids, this could cause the

Kamado to crack.

If the soot or ashes become excessive then use a wire brush

to scrape off the carbon remnants before the next use.

To clean the grates use a non-abrasive cleaner once the unit

has fully cooled.

To clean the outer surface wait until the Kamado is cool,

Please do not flush the surface directly with water, it is

recommend to use a damp cloth with a mild detergent.

During the cleaning, please handle withcare when moving the

fire ring and fire box.

Maintenance

Please check regularly all connections, and tighten them if

necessary.

Tighten the bands and oil the hinge 2 times a year or more if

needed.

To avoid making a long exposure to the sidetable also ensure

to make it in a dry condition. Rated load within 5 kg.

To replace the felt gasket regularly (It is generally believed

that the felt gasket should be replaced when smoke comes

out of the gap between the ceramic furnace body).

Lighting, Usage & Care Information

Ensure the Kamado is positioned on a permanent, flat, level,

heat resistant non-flammable surface away from flammable

items (no combustible materials nearby).

Ensure the Kamado has a minimum of 2m over head clear-

ance. The grill should be 2m away from all objects above it

and in the surrounding area.

To start a fire place 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 firelight- ers.

Caution! do not use petrol, white spirit, lighter fluid, alcohol or

other similar chemicals for lighting or relighting.

Caution! do not cook before the fuel has a coating of ash.

Open the bottom vent and light the firelighters using a long

nosed lihter 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.

It is recommended you don’t stoke or turn the coals once they

are alight. This allows the charcoals to burn more uniformly

and efficient.

Always use only heat resistant gloves when handling hot

ceramics or cooking surfaces.

Low Temperature Cooking Guide

Light the lump charcoal according to the instructions above.

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.

Fully close the bottom vent to maintain the temperature. You are now ready to use the Kamado for

cooking on.

Caution! 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 use heat resistant gloves when handling hot ceram- ics or cooking surfaces.

Smoking Guide

Follow the instructions above as if you were starting a slowcook (Low Temperature Cooking Guide).

Monitor the Kamado until it has risen to the desired temperature.

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.

High Temperature Cooking Guide

Light the lump charcoal according to the instructions. Close the lid and fully open the top and bottom

vents.

Monitor the Kamado until it has risen to the desired temperature.

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