Kamado Joe KJ15124922 Manual

KJ15124922
WOK
WELCOME! Your guide to Karbon Steel™ cooking!
Karbon Steel™ is a trusted tool in kitchens across
the world. Karbon Steel™ woks are suitable for use
over an open flame, home ovens, and stove tops.
CAUTION - SAFETY PRECAUTIONS - READ BEFORE USE
• Make sure your grill has fully cooled before handling to avoid burns.
• Some components may have sharp edges. Use caution to avoid injury.
• Do NOT add frozen food to hot wok.
• Use extreme caution, wok will become very hot during use. Use protective, heat resistant gloves to touch handles of
wok during use.
• Caution, your grill lid will not fully close with the wok installed. Do not attempt to force lid closed with wok installed.
1. Preheat your oven to 400F (204C). Line a sheet pan with foil and place it on the lower rack of the oven for easy clean up.
2. Wash your wok with warm water.
3. Dry thoroughly with an absorbent paper towel or kitchen towel.
4. Oil your wok. Using a paper towel or kitchen towel apply a very thin layer of oil with a high smoke point
400F – 475F (204C - 246C) to the wok's entire surface. Oils such as canola, sunflower, vegetable, flaxseed, grapeseed, or
soybean provide the best result. We do not recommend using avocado, coconut or olive oil.
5. Bake the wok for 1 hour at 400F (204C). It is best to place the wok upside down in the oven so the oil does not pool in the
wok. Let the wok cool completely in the oven.
6. Remove wok from oven and wipe any excess oil or residue.
7. Repeat steps 4-6 twice more.

BEFORE YOUR FIRST USE

Instruction Sheet Code: 9812220005 220525-GH