YAKINIKU KAMADO Serie Manuel D'instructions page 54

Can the YAKINIKU be touched safely during cooking?
®
The ceramics of the YAKINIKU insulate well. While we don't recommend
®
holding your hand to the outside, the grill won't get as hot as a metal gas or
charcoal stove.
Can I leave my YAKINIKU outside?
®
Yes. The glaze layer protects your barbecue in all weather conditions. The additional
accessory, the vinyl cover, keeps the barbecue clean and protects the metal
parts. We therefore recommend that you always cover your kamado before
storing it. Then you can always use the YAKINIKU in the best condition
®
What is the felt gasket for?
The barbecue's heavy, thick felt gasket provides the seals the two parts of the
grill and protects the lid when closed too quickly. The gasket is inexpensive
and may need to be replaced every two or three years. There is no asbestos in
the gasket!
My thermometer is not working properly. What can I do?
The thermometer may need to be calibrated. Unscrew the thermometer from
the kamado and place it in boiling water (100°C). Wait for the needle to stop
moving, then use the wrench to adjust the needle to 100°C with the bolt on the
back of the thermometer. Then place the Thermometer back on the kamado
and screw it back on.
How do I dehumidify my thermometer?
Because your kamado is outside, moisture may appear on the inside of the
thermometer. Solve this by unscrewing the thermometer from the kamado
and placing it in the oven at 150°C for at least 30 minutes. Due to the heat
of the oven, the moisture evaporates and the thermometer is moisture-free.
Then place the thermometer back on the kamado and screw it back on.
Can I cook with the lid open?
No. The secret of the YAKINIKU is in the retention, circulation and regulation
®
of the heat. The lid must be closed so that the heat radiates from above as well
as from the coals. With the lid open, the YAKINIKU is nothing but an ordinary,
®
inefficient barbecue grill, causing the dishes to dry out.
Do I have to burn-in or season my kamado?
No this is not necessary. The kamado is baked at temperatures of 1600°C and
it is therefore not necessary to burn the kamado in first. It is advisable not to
heat the kamado too high in the beginning and to practice setting the tempera-
EN
ture first. The kamado can, for example, be fired at 250°C for half an hour when
first used to burn away any factory traces such as glue.
54