Barbecook KAMAL 53 Manual page 18

• Oil the food lightly with a brush before placing it on the grill.
You can also oil the grill.
• Do not turn the food too quickly. First allow it to heat up
thoroughly.
9.4. Preventing flare-ups
Flare-ups are sudden flames that spark from the bowl when
you are grilling. They are usually caused by dripping fat or
marinade.
Flare-ups may occur when grilling.
GUIDE TO COOKING TEMPERATURES
Slow cooking/smoke 65 - 135°C
Beef 2 hours per 500 g
Pork 2 hours per 500 g
Whole chicken 3 - 4 hours
Ribs 3 - 5 hours
Joints 9+ hours
Bake/roast 135 - 180°C
Fish 15 - 20 minutes
Pork tenderloin 15 - 30 minutes
Chicken pieces 30 - 45 minutes
Whole chicken 1 - 1.5 hours
Leg of lamb 3 - 4 hours
Turkey 2 - 4 hours
Ham 2 - 5 hours
Grill/pizza 180 - 250°C
Sear/pyrolysis 250 - 370°C
Steak 5 - 8 minutes
Pork cutlets 6 - 10 minutes
Hamburgers 6 - 10 minutes
Sausages 6 - 10 minutes
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This is a normal occurrence. However, an excess of flare-ups
increases the temperature of the bowl and can ignite
accumulated fat.
How can you prevent flare-ups?
• Ensure that the bowl is clean before you start grilling. We
• Remove excess fat and marinade from the meat. You could
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Upper valve
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recommend cleaning the bowl after every use.
also use the Barbecook grill mat or Barbecook grill pan for
marinated meat.
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Lower valve
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