After Grilling - Klarstein Duomo Kamado Mode D'emploi

EN
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NOTES ON OPERATION
Before use
• Place the grill on a stable, non-flammable, level surface. The base becomes hot, so
keep the grill away from areas that could catch fire.
• Make sure that the charcoal grill is in the combustion chamber (bottom tray). Stack
the charcoal in pyramid form on charcoal grills.
• When the charcoal is glowing, spread the charcoal evenly over the grate with a
long-stemmed tong.
Information on cooking food
• Always wash your hands before or after handling raw meat and before eating.
• Never place cooked meat on the same plate as raw meat.
• Do not use the same utensils for cooked and uncooked foods.
• Before cooking, make sure that the grill surfaces and tools are clean and free of old
food residues.

After grilling

• Make sure that the coals are completely burnt and the grill is cool.
• Remove the ashes.
• Clean the grill with a mild detergent and rinse with water.
• Wipe the grill dry with a paper towel after cleaning.
• Use a wire brush to clean the grill grate and the warming rack.
• Store the grill in a dry place.
Lighting the grill
• Add about 1 to 2 kg of charcoal to the fire bowl.
• Place 1 or 2 firelighter cubes between the charcoal so that 1/4 of the cube is
visible.
• Open the lower vent completely and leave the hood open.
• Light the firelighter cubes. After 15-20 minutes the charcoal is glowing.
• Close the hood and adjust the air flow until the desired temperature is reached. By
opening the ventilation slots, the inside temperature becomes hotter.
• Allow the grill to preheat for 15 minutes before grilling. Do not use it until the fuel
has a layer of ash.