RUSTA KAMADO Manual page 42

• Always keep raw meat away from cooked meat and other foods. • 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. • 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. DO NOT use the same utensils to handle cooked and uncooked foods.
• •
• Ensure all meat is cooked thoroughly before eating. • 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). CAUTION – eating raw or under cooked meat can cause food poisoning (e.g. bacteria strains such as E.coli).
• •
DE
• To reduce the risk of under cooked meat cut open to ensure it is cooked all the way through. • 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 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. traces of pink/red juice or meat colouring.
• Pre-cooking larger pieces of meat and joints is recommended before finally cooking on your grill. • Pre-cooking larger pieces of meat and joints is recommended before finally cooking on your grill.
• Reinigen Sie die Innenseite des Grills NICHT mit Wasser oder anderen Reinigungspro- • After cooking on your Kamado always clean the grill cooking surfaces and utensils. • After cooking on your Kamado always clean the grill cooking surfaces and utensils.
dukten. Die Wände sind porös und absorbieren alle Flüssigkeiten; Dies kann dazu führen,
REFUELLING REFUELLING
dass der Keramikgrill zerbricht. Wenn sich zu viel Ruß angesammelt hat, verwenden
• With the vents closed, the Kamado stays at a high temperature for several hours. If you require a longer • With the vents closed, the Kamado stays at a high temperature for several hours. If you require a longer
Care and safe use guidelines
cooking time (e.g when roasting a whole joint or slow smoking), it may be necessary to add more charcoal. cooking time (e.g when roasting a whole joint or slow smoking), it may be necessary to add more charcoal.
Sie eine Drahtbürste oder einen Aschekratzer (nicht im Lieferumfang enthalten), um die Care and safe use guidelines
Just add some additional charcoal and continue as above. Just add some additional charcoal and continue as above.
Kohlereste abzukratzen, bevor Sie den Grill erneut verwenden.
HIGH TEMPERATURE COOKING GUIDE
• Light the lump charcoal according to the the instructions on page 3.
•
COOKING TEMPERATURE GUIDE Close the lid and fully open the top and bottom vents. COOKING TEMPERATURE GUIDE Care and safe use guidelines
Care and safe use guidelines
• Monitor the Kamado until it has risen to the desired temperature. See page 4 for a temperature cooking guide.
REINIGUNG DER GRILLROSTE
Slow cook / Smoke (110ºC-135ºC) Slow cook / Smoke (110ºC-135ºC)
•
Close the top vent half way and continue to check the temperature for a few more minutes.
HIGH TEMPERATURE COOKING GUIDE
• You are now ready to use the Kamado for cooking on.
Beef Brisket Beef Brisket
• Light the lump charcoal according to the the instructions on page 3.
• Verwenden Sie keine spitzen Gegenstände für die Reinigung der Grillroste. Dies kann die
• IMPORTANT: When opening the lid at high temperatures it is essential to lift the lid only slightly, allowing air to
•
Close the lid and fully open the top and bottom vents. Care and safe use guidelines
Pulled Pork Pulled Pork
Care and safe use guidelines enter slowly and safely, preventing any backdraft or flare-ups that may cause injury.
Oberfläche beschädigen. • Monitor the Kamado until it has risen to the desired temperature. See page 4 for a temperature cooking guide.
• ALWAYS follow the FOOD COOKING INFORMATION stated on page 4 of this instruction manual.
Whole Chicken Whole Chicken
•
Close the top vent half way and continue to check the temperature for a few more minutes.
• ALWAYS use heat resistant gloves when handling hot ceramics or cooking surfaces.
HIGH TEMPERATURE COOKING GUIDE
Ribs Ribs
• You are now ready to use the Kamado for cooking on.
• Es ist nicht erforderlich, die Grillroste nach jedem Gebrauch zu reinigen. Entfernen Sie
• Light the lump charcoal according to the the instructions on page 3.
• IMPORTANT: When opening the lid at high temperatures it is essential to lift the lid only slightly, allowing air to
Roasts Roasts
•
Close the lid and fully open the top and bottom vents.
enter slowly and safely, preventing any backdraft or flare-ups that may cause injury.
einfach Rückstände mit einer Bürste und verwenden Sie anschließend Papiertücher zum FOOD COOKING INFORMATION
• Monitor the Kamado until it has risen to the desired temperature. See page 4 for a temperature cooking guide.
ALWAYS follow the FOOD COOKING INFORMATION stated on page 4 of this instruction manual.
•
• DO NOT cook until the fuel has a coating of ash.
•
Grill / Roast (160ºC-180ºC) Close the top vent half way and continue to check the temperature for a few more minutes. Grill / Roast (160ºC-180ºC)
ALWAYS use heat resistant gloves when handling hot ceramics or cooking surfaces.
•
Abtrocknen.
• Please read and follow this advice when cooking on your Kamado.
• You are now ready to use the Kamado for cooking on.
• Always wash your hands before and after handling uncooked meat and before eating.
Fish Fish
• IMPORTANT: When opening the lid at high temperatures it is essential to lift the lid only slightly, allowing air to
• Always keep raw meat away from cooked meat and other foods.
• Hin und wieder sollten die Grillroste jedoch gründlicher gereinigt werden. Verwenden
enter slowly and safely, preventing any backdraft or flare-ups that may cause injury.
Pork Tenderloin Pork Tenderloin
FOOD COOKING INFORMATION
• Before cooking ensure grill surfaces and tools are clean and free of old food residues.
• ALWAYS follow the FOOD COOKING INFORMATION stated on page 4 of this instruction manual.
• DO NOT cook until the fuel has a coating of ash.
Chicken Pieces Chicken Pieces
Sie ein mildes Spülmittel und Wasser. Spülen Sie sie mit sauberem Wasser ab und las- DO NOT use the same utensils to handle cooked and uncooked foods.
•
ALWAYS use heat resistant gloves when handling hot ceramics or cooking surfaces.
•
• Please read and follow this advice when cooking on your Kamado.
• Ensure all meat is cooked thoroughly before eating.
Whole Chicken Whole Chicken
• Always wash your hands before and after handling uncooked meat and before eating.
sen Sie sie trocknen.
CAUTION – eating raw or under cooked meat can cause food poisoning (e.g. bacteria strains such as E.coli).
•
Leg of lamb Leg of lamb
• Always keep raw meat away from cooked meat and other foods.
• To reduce the risk of under cooked meat cut open to ensure it is cooked all the way through.
FOOD COOKING INFORMATION
• Before cooking ensure grill surfaces and tools are clean and free of old food residues.
Turkey Turkey
• CAUTION – if the meat has been cooked sufficiently the meat juices should be clear and there should be no
• Vor dem Grillen können Sie den Grillrost mit Speiseöl einreiben, um zu verhindern, dass • DO NOT cook until the fuel has a coating of ash.
• DO NOT use the same utensils to handle cooked and uncooked foods.
traces of pink/red juice or meat colouring.
• Please read and follow this advice when cooking on your Kamado.
Ham Ham
• Ensure all meat is cooked thoroughly before eating.
• Pre-cooking larger pieces of meat and joints is recommended before finally cooking on your grill.
Essensreste daran haften bleiben.
• Always wash your hands before and after handling uncooked meat and before eating.
• CAUTION – eating raw or under cooked meat can cause food poisoning (e.g. bacteria strains such as E.coli).
• After cooking on your Kamado always clean the grill cooking surfaces and utensils.
• Always keep raw meat away from cooked meat and other foods.
Sear (260ºC-370ºC) Sear (260ºC-370ºC)
• To reduce the risk of under cooked meat cut open to ensure it is cooked all the way through.
• Before cooking ensure grill surfaces and tools are clean and free of old food residues.
CAUTION – if the meat has been cooked sufficiently the meat juices should be clear and there should be no
•
DO NOT use the same utensils to handle cooked and uncooked foods.
•
Steak Steak
traces of pink/red juice or meat colouring.
REFUELLING
• Ensure all meat is cooked thoroughly before eating.
• Pre-cooking larger pieces of meat and joints is recommended before finally cooking on your grill.
Pork Chops Pork Chops
• With the vents closed, the Kamado stays at a high temperature for several hours. If you require a longer
• CAUTION – eating raw or under cooked meat can cause food poisoning (e.g. bacteria strains such as E.coli).
• After cooking on your Kamado always clean the grill cooking surfaces and utensils.
cooking time (e.g when roasting a whole joint or slow smoking), it may be necessary to add more charcoal.
Burgers Burgers
• To reduce the risk of under cooked meat cut open to ensure it is cooked all the way through.
ANLEITUNG FÜR GARTEMPERATUREN
Just add some additional charcoal and continue as above.
• CAUTION – if the meat has been cooked sufficiently the meat juices should be clear and there should be no
Sausages Sausages
traces of pink/red juice or meat colouring.
REFUELLING
• Pre-cooking larger pieces of meat and joints is recommended before finally cooking on your grill.
• With the vents closed, the Kamado stays at a high temperature for several hours. If you require a longer
Langsames Kochen / Räuchern(110ºC–135ºC) COOKING TEMPERATURE GUIDE
• After cooking on your Kamado always clean the grill cooking surfaces and utensils.
cooking time (e.g when roasting a whole joint or slow smoking), it may be necessary to add more charcoal.
Slow cook / Smoke (110ºC-135ºC)
Just add some additional charcoal and continue as above.
Rinderbrust
4 4 Beef Brisket
REFUELLING
• With the vents closed, the Kamado stays at a high temperature for several hours. If you require a longer
Pulled Pork
Pulled pork
COOKING TEMPERATURE GUIDE
cooking time (e.g when roasting a whole joint or slow smoking), it may be necessary to add more charcoal.
Whole Chicken
Slow cook / Smoke (110ºC-135ºC)
Just add some additional charcoal and continue as above.
Ganzes Hähnschen
Ribs
Beef Brisket
Roasts
Rippchen
Pulled Pork
COOKING TEMPERATURE GUIDE
Braten
Whole Chicken Grill / Roast (160ºC-180ºC)
Slow cook / Smoke (110ºC-135ºC)
Ribs
Fish
Beef Brisket
Roasts
Grilen / Braten (160ºC–180ºC)
Pork Tenderloin
Pulled Pork
Chicken Pieces
Whole Chicken
Grill / Roast (160ºC-180ºC)
Fisch
Whole Chicken
Ribs
Fish
Leg of lamb
Schweinefilet
Roasts
Pork Tenderloin
Turkey
Chicken Pieces
Hähnchen in Stücken
Ham
Grill / Roast (160ºC-180ºC)
Whole Chicken
Ganzes Hähnchen
Fish
Sear (260ºC-370ºC)
Leg of lamb
Pork Tenderloin
Turkey
Lammkeule
Steak
Chicken Pieces
Ham
Pork Chops
Truthahn
Whole Chicken
Burgers
Leg of lamb
Sear (260ºC-370ºC)
Schinken
Sausages
Turkey
Steak
Ham
Pork Chops
Bruning (260ºC–370ºC)
Burgers
Sear (260ºC-370ºC)
Sausages
4
Steaks
4
Steak
Pork Chops
Schweinekoteletts
Burgers
Burger
Sausages
4
4
Würste
4
4
42
HIGH TEMPERATURE COOKING GUIDE
• Light the lump charcoal according to the 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.
HIGH TEMPERATURE COOKING GUIDE
• You are now ready to use the Kamado for cooking on.
• Light the lump charcoal according to the the instructions on page 3.
2 Hrs per lb. 2 Hrs per lb.
• IMPORTANT: When opening the lid at high temperatures it is essential to lift the lid only slightly, allowing air to
•
Close the lid and fully open the top and bottom vents.
enter slowly and safely, preventing any backdraft or flare-ups that may cause injury.
2 Hrs per lb. 2 Hrs per lb.
• Monitor the Kamado until it has risen to the desired temperature. See page 4 for a temperature cooking guide.
ALWAYS follow the FOOD COOKING INFORMATION stated on page 4 of this instruction manual.
•
3-4 Hr. 3-4 Hr.
•
Close the top vent half way and continue to check the temperature for a few more minutes.
ALWAYS use heat resistant gloves when handling hot ceramics or cooking surfaces.
•
HIGH TEMPERATURE COOKING GUIDE
• You are now ready to use the Kamado for cooking on.
3-5 Hrs. 3-5 Hrs.
• Light the lump charcoal according to the the instructions on page 3.
IMPORTANT: When opening the lid at high temperatures it is essential to lift the lid only slightly, allowing air to
•
9+ Hrs. 9+ Hrs.
•
Close the lid and fully open the top and bottom vents.
enter slowly and safely, preventing any backdraft or flare-ups that may cause injury.
FOOD COOKING INFORMATION
• Monitor the Kamado until it has risen to the desired temperature. See page 4 for a temperature cooking guide.
• ALWAYS follow the FOOD COOKING INFORMATION stated on page 4 of this instruction manual.
• DO NOT cook until the fuel has a coating of ash.
•
Close the top vent half way and continue to check the temperature for a few more minutes.
• ALWAYS use heat resistant gloves when handling hot ceramics or cooking surfaces.
• Please read and follow this advice when cooking on your Kamado.
• You are now ready to use the Kamado for cooking on.
• Always wash your hands before and after handling uncooked meat and before eating.
IMPORTANT: When opening the lid at high temperatures it is essential to lift the lid only slightly, allowing air to
•
15-20 Min. 15-20 Min.
• Always keep raw meat away from cooked meat and other foods.
enter slowly and safely, preventing any backdraft or flare-ups that may cause injury.
FOOD COOKING INFORMATION
15-30 Min. 15-30 Min.
• Before cooking ensure grill surfaces and tools are clean and free of old food residues.
ALWAYS follow the FOOD COOKING INFORMATION stated on page 4 of this instruction manual.
•
DO NOT cook until the fuel has a coating of ash.
•
• DO NOT use the same utensils to handle cooked and uncooked foods. 30-45 Min. 30-45 Min.
• ALWAYS use heat resistant gloves when handling hot ceramics or cooking surfaces.
• Please read and follow this advice when cooking on your Kamado.
• Ensure all meat is cooked thoroughly before eating.
1-1.5 Hrs. 1-1.5 Hrs.
• Always wash your hands before and after handling uncooked meat and before eating.
• CAUTION – eating raw or under cooked meat can cause food poisoning (e.g. bacteria strains such as E.coli).
• Always keep raw meat away from cooked meat and other foods.
3-4 Hrs. 3-4 Hrs.
• To reduce the risk of under cooked meat cut open to ensure it is cooked all the way through.
FOOD COOKING INFORMATION
• Before cooking ensure grill surfaces and tools are clean and free of old food residues.
CAUTION – if the meat has been cooked sufficiently the meat juices should be clear and there should be no
•
2-4 Hrs. 2-4 Hrs.
DO NOT cook until the fuel has a coating of ash.
•
• DO NOT use the same utensils to handle cooked and uncooked foods.
traces of pink/red juice or meat colouring.
• Please read and follow this advice when cooking on your Kamado.
2-5 Hrs. 2-5 Hrs.
• Ensure all meat is cooked thoroughly before eating.
• Pre-cooking larger pieces of meat and joints is recommended before finally cooking on your grill.
• Always wash your hands before and after handling uncooked meat and before eating.
CAUTION – eating raw or under cooked meat can cause food poisoning (e.g. bacteria strains such as E.coli).
•
• After cooking on your Kamado always clean the grill cooking surfaces and utensils.
• Always keep raw meat away from cooked meat and other foods.
• To reduce the risk of under cooked meat cut open to ensure it is cooked all the way through.
• Before cooking ensure grill surfaces and tools are clean and free of old food residues.
CAUTION – if the meat has been cooked sufficiently the meat juices should be clear and there should be no
•
• DO NOT use the same utensils to handle cooked and uncooked foods.
traces of pink/red juice or meat colouring. 5-8 Min. 5-8 Min.
REFUELLING
• Ensure all meat is cooked thoroughly before eating.
• Pre-cooking larger pieces of meat and joints is recommended before finally cooking on your grill.
6-10 Min. 6-10 Min.
• With the vents closed, the Kamado stays at a high temperature for several hours. If you require a longer
• CAUTION – eating raw or under cooked meat can cause food poisoning (e.g. bacteria strains such as E.coli).
• After cooking on your Kamado always clean the grill cooking surfaces and utensils.
cooking time (e.g when roasting a whole joint or slow smoking), it may be necessary to add more charcoal.
• To reduce the risk of under cooked meat cut open to ensure it is cooked all the way through. 6-10 Min. 6-10 Min.
Just add some additional charcoal and continue as above.
CAUTION – if the meat has been cooked sufficiently the meat juices should be clear and there should be no
•
6-10 Min. 6-10 Min.
traces of pink/red juice or meat colouring.
REFUELLING
• Pre-cooking larger pieces of meat and joints is recommended before finally cooking on your grill.
• With the vents closed, the Kamado stays at a high temperature for several hours. If you require a longer
COOKING TEMPERATURE GUIDE
• After cooking on your Kamado always clean the grill cooking surfaces and utensils.
cooking time (e.g when roasting a whole joint or slow smoking), it may be necessary to add more charcoal.
Slow cook / Smoke (110ºC-135ºC)
Just add some additional charcoal and continue as above.
4 Stunden/kg
Beef Brisket 2 Hrs per lb.
REFUELLING
2 Hrs per lb.
• With the vents closed, the Kamado stays at a high temperature for several hours. If you require a longer
Pulled Pork 2 Hrs per lb.
COOKING TEMPERATURE GUIDE 2 Hrs per lb.
4 Stunden/kg
cooking time (e.g when roasting a whole joint or slow smoking), it may be necessary to add more charcoal.
Whole Chicken 3-4 Hr.
3-4 Hr.
Slow cook / Smoke (110ºC-135ºC)
Just add some additional charcoal and continue as above.
3–4 Stunden
Ribs 3-5 Hrs.
3-5 Hrs.
Beef Brisket 2 Hrs per lb.
2 Hrs per lb.
Roasts 9+ Hrs.
9+ Hrs.
3–5 Stunden
Pulled Pork 2 Hrs per lb.
COOKING TEMPERATURE GUIDE 2 Hrs per lb.
Grill / Roast (160ºC-180ºC) Whole Chicken 3-4 Hr.
9+ Stunden
3-4 Hr.
Slow cook / Smoke (110ºC-135ºC)
Ribs 3-5 Hrs.
3-5 Hrs.
Fish 15-20 Min.
15-20 Min.
Beef Brisket 2 Hrs per lb.
2 Hrs per lb.
Roasts 9+ Hrs.
9+ Hrs.
Pork Tenderloin 15-30 Min.
15-30 Min.
Pulled Pork 2 Hrs per lb.
2 Hrs per lb.
Chicken Pieces 30-45 Min.
30-45 Min.
Grill / Roast (160ºC-180ºC)
Whole Chicken 3-4 Hr.
3-4 Hr.
15–20 min.
Whole Chicken 1-1.5 Hrs.
1-1.5 Hrs.
Ribs 3-5 Hrs.
3-5 Hrs.
Fish 15-20 Min.
15-20 Min.
Leg of lamb 3-4 Hrs.
3-4 Hrs.
Roasts 9+ Hrs.
15–30 min.
9+ Hrs.
Pork Tenderloin 15-30 Min.
Turkey 15-30 Min. 2-4 Hrs.
2-4 Hrs.
Chicken Pieces 30-45 Min.
Ham 30-45 Min. 2-5 Hrs.
30–45 min.
Grill / Roast (160ºC-180ºC) 2-5 Hrs.
Whole Chicken 1-1.5 Hrs.
1-1.5 Hrs.
Fish 15-20 Min.
1–1.5 Stunden
15-20 Min.
Leg of lamb 3-4 Hrs.
Sear (260ºC-370ºC)
3-4 Hrs.
Pork Tenderloin 15-30 Min.
15-30 Min.
Turkey 2-4 Hrs.
2-4 Hrs.
Steak 3–4 Stunden 5-8 Min.
5-8 Min.
Chicken Pieces 30-45 Min.
30-45 Min.
Ham 2-5 Hrs.
2-5 Hrs.
Pork Chops 6-10 Min.
6-10 Min.
Whole Chicken 1-1.5 Hrs.
2–4 Stunden
1-1.5 Hrs.
Burgers 6-10 Min.
6-10 Min.
Leg of lamb Sear (260ºC-370ºC) 3-4 Hrs.
3-4 Hrs.
Sausages 6-10 Min.
2–5 Stunden
6-10 Min.
Turkey 2-4 Hrs.
2-4 Hrs.
Steak 5-8 Min.
5-8 Min.
Ham 2-5 Hrs.
2-5 Hrs.
Pork Chops 6-10 Min.
6-10 Min.
Burgers 6-10 Min.
6-10 Min.
Sear (260ºC-370ºC)
Sausages 6-10 Min.
6-10 Min.
5–8 min.
Steak 5-8 Min.
5-8 Min.
Pork Chops 6-10 Min.
6-10 Min.
6–10 min.
Burgers 6-10 Min.
6-10 Min.
6–10 min.
Sausages 6-10 Min.
6-10 Min.
6–10 min.
Top vent Top vent Bottom vent
Top vent Top vent Bottom vent
Top vent Top vent Bottom vent
Lüftung unter
Open Open
Lüftung oben
Offen
Top vent
Top vent Bottom vent
Top vent
Top vent Bottom vent
Top vent
Top vent Bottom vent
Top vent
Top vent Bottom vent
Top vent
Top vent Bottom vent
Top vent
Top vent Bottom vent
Top vent
Top vent Bottom vent
Top vent
Top vent Bottom vent
Open
Open
Top vent
Top vent Bottom vent
Open
Open
Open
Open
Bottom vent
Bottom vent
Bottom vent
Closed Closed
Geschlossen
Bottom vent
Bottom vent
Bottom vent
Bottom vent
Bottom vent
Bottom vent
Bottom vent
Bottom vent
Closed
Closed
Bottom vent
Closed
Closed
Closed
Closed