BLAZE BLZ-20-KAMADO Manuel De L'utilisateur page 21

OPEN FULLY BEFORE OPENING THE GRILL LID. ALWAYS OPEN THE LID TO ROUGHLY 1-2" AND HOLD IT
THERE FOR 5-10 SECONDS TO LET OXYGEN SLOWLY ENTER THE GRILL. THEN COMPLETELY LIFT THE LID
OPEN SLOWLY. AT ALL TIMES THE USE OF LONG HEAT RESISTANT GLOVES IS NECESSARY FOR SAFETY.
APPROXIMATE TOP AND BOTTOM DAMPER OPENING FOR GRILLING:
Best practices for searing:
Searing occurs at temperatures between 500-600 degrees F and is intended on providing a caramelized
"seared" surface and cooking the meat in a quick fashion. (Steaks, tuna, ect...). A larger bed of coals and a
direct cooking method is the typical method of cooking. Caution: At higher cooking temperatures the
danger for flashback is greater than at lower temperatures.
Remember the following: ALWAYS ENSURE BOTH THE TOP AND BOTTOM VENTS ARE OPEN FULLY
BEFORE OPENING THE GRILL LID. ALWAYS OPEN THE LID TO ROUGHLY 1-2" AND HOLD IT THERE
FOR 5-10 SECONDS TO LET OXYGEN SLOWLY ENTER THE GRILL. THEN COMPLETELY LIFT THE LID OPEN
SLOWLY. AT ALL TIMES THE USE OF LONG HEAT RESISTANT GLOVES IS NECESSARY FOR SAFETY.
APPROXIMATE TOP AND BOTTOM DAMPER OPENING FOR SEARING:
Blaze Outdoor Products Instructional Book
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