Barbecook KAMAL 53 Manual page 17

7. PREPARING THE APPLIANCE FOR USE
You need charcoal, wood firelighters, and long matches.
7.1. Which type of charcoal should I use?
Always light your appliance with traditional charcoal. Use good
quality charcoal, preferably charcoal that complies with EN
1860-2. Good-quality charcoal consists of large, shiny pieces
and does not give off much dust.
Close the bag of charcoal properly before storing it.
Always store charcoal in a dry location,
do not store charcoal in a basement.
Max. 90% (see overview below) of the basket can be
filled with charcoal. Overfilling the basket can seriously
damage your barbecue.
Type
KAMAL 53
KAMAL 60
KAMAL 60 MAT
Do not burn wood in your barbecue because the
temperature will get too high and damage your
barbecue.
Always use charcoal, never briquettes.
7.2. Setup of the appliance
1. Place the brazier (no. 1) in the Kamal with the opening along
the front, the side of the ventilation valve.
2. Place the ash collecting tray (no. 2) in the brazier with the
ventilation openings facing forwards, towards the ventilation
valve.
3. Place the ring (no. 3) on the brazier.
4. Place the charcoal basket (no. 4) in the brazier above the
ash collecting tray.
7.3. Lighting the appliance.
1. Place the charcoal in the charcoal basket.
Tip: Do not use too much charcoal when lighting the
barbecue. You can add more later if needed.
Max. weight
max. 1–1,5 kg
max. 2–2,5 kg
max. 2–2,5 kg
4
2
3
1
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Never fill the charcoal basket above the edge.
2. Add 3 wood firelighters to the charcoal.
3. Use a long match to light the firelighters.
4. At the beginning, the lower ventilation valve must be
fully open and the lid opened until the flame has all but
disappeared. The temperature can then be controlled with
the two ventilation valves.
The first time you use the appliance, you must allow it
to burn for 60 minutes at a low temperature. This will
help to remove any residual manufacturing greases from
the device and allow the gaskets and ceramic the
opportunity to adjust to the heat.
Do not place the grill on the appliance yet. An empty
grill can deform when held over heat for too long.
WARNING! Do not use denatured alcohol, gasoline, or
other flammable liquids to light or relight the appliance!
Do not use a charcoal starter to light your Kamal.
WARNING! Do not start barbecuing until the charcoal
has developed a layer of ash. This usually takes around
30 minutes.
8. PREPARING THE KAMAL FOR COOKING
The most important steps of this task are illustrated on
page 57.
The Kamal is equipped as standard with a heat shield
comprising two semi-circles and a stainless steel grill. You can
choose to grill directly or indirectly, depending on what you are
cooking.
If grilling indirectly, the two semi-circles must be placed in
the holder of the heat shield. The grill can then be put in place.
If grilling directly, place the grill directly onto the ring. The
holder of the heat shield can also be used for extra height over
the charcoal.
The lid cannot remain open in all positions and must be
held in place to prevent it from falling shut.
WARNING! At high temperatures, it can be dangerous
to open the lid of the Kamal in one go as it can cause
flare-ups. We always recommend opening the lid slowly.
Open the lid in two phases: lift it slightly at first, then
open it farther.
The Barbecook Kamal can be easily expanded to
include the flexible cooking system and cast iron grills
for a more varied setup.
All bolts and screws must be checked after first use.
The metal strap around the lid and bowl may come
loose due to heat. We recommend checking it at regular
intervals. Do not overtighten the screws and bolts to
prevent breakage.
9. USEFUL TIPS AND TRICKS
9.1. Adjusting the fire intensity
You can adjust the intensity of the fire with the ventilation valves
at the top and bottom of the appliance.
Practice makes perfect. See cooking temperatures, page 19.
9.2. Preventing food from burning
To prevent your food from burning:
• Never start grilling when there still are flames in the bowl.
Wait until the charcoal is covered with a thin layer of white
ash.
• Avoid exposing your food to excessive heat. You can:
- Protect the food by putting the heat shield in place.
- Reduce the heat by regulating the ventilation valves.
9.3. Preventing food from sticking
To prevent your food from sticking to the grill:
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