Premium 22” Charcoal Kettle Bbq

Transcript

Premium 22” Charcoal Kettle BBQ Model No. CM155-027 FOR OUTDOOR USE ONLY DO NOT OPERATE THIS APPLIANCE BEFORE READING THE INSTRUCTION BOOKLET DO NOT PLACE ARTICLES ON OR AGAINST THIS APPLIANCE DO NOT STORE CHEMICALS OR FLAMMABLE MATERIALS OR SPRAY AEROSOLS NEAR THIS APPLIANCE DO NOT OPERATE THE APPLIANCE INDOORS DO NOT OPERATE IN AN ENCLOSED AREA ACCESSIBLE PARTS MAY BE VERY HOT. KEEP YOUNG CHILDREN AWAY. Minimum clearances from combustible materials: 3 metres Important: Retain these instructions for future use. 3925-04/14 IMPORTANT SAFETY WARNINGS READ ALL SAFETY WARNINGS AND INSTRUCTIONS CAREFULLY BEFORE ASSEMBLING AND OPERATING YOUR KETTLE BARBECUE. WARNING • Only use this barbecue on a hard, level, non-combustible, stable surface (concrete, ground etc.) capable of supporting the weight of the barbecue. Never use on wooden or other surfaces that could burn. • DO NOT use barbecue without charcoal ash pan in place. DO NOT attempt to remove charcoal ash pan while barbecue contains hot coals. • Proper clearance of 3m between the barbecue and combustible material (bushes, trees, wooden decks, fences, buildings, etc.) or construction should be maintained at all times when barbecue is in use. Do not place barbecue under a roof overhang or other enclosed area. Not adhering to these clearances will prevent proper ventilation and may increase the risk of a fire and/or property damage, which could also result in personal injury. • For outdoor use only. Do not operate barbecue indoors or in an enclosed area. • For household use only. Do not use this barbecue for other than its intended purpose. • We recommend the use of a Charcoal Chimney Starter to avoid the dangers associated with charcoal lighting fluid. If you choose to use charcoal lighting fluid, only use lighting fluid approved for lighting charcoal. Carefully read manufacturer’s warnings and instructions on the charcoal lighting fluid and charcoal prior to the use of their product. Store charcoal lighting fluid safely away from barbecue. • When using charcoal lighting fluid, allow charcoal to burn with barbecue lid open until covered with a light ash (approximately 20 minutes). This will allow charcoal lighting fluid to burn off. Failure to do this could trap fumes from charcoal lighting fluid in barbecue and may result in a flash fire or explosion when lid. is opened • Never use charcoal that has been pre-treated with lighter fluid. Use only a high grade plain charcoal or charcoal/wood mixture. • Do not use gasoline, kerosene or alcohol for lighting charcoal. Use of any of these or similar products could cause an explosion possibly leading to severe bodily injury. • Never add charcoal lighting fluid to hot or even warm coals as flashback may occur causing severe burns. • Place barbecue in an area where children and pets cannot come into contact with unit. Close supervision is necessary when barbecue is in use. • Do not leave barbecue unattended when in use. • Do not store or use barbecue near gasoline or other flammable liquids, gases or where flammable vapors may be present. • Barbecue is hot when in use. To avoid burns: • • • • DO NOT attempt to move the barbecue. Wear protective gloves or oven mitts when adjusting vents. DO NOT touch any hot barbecue surfaces. DO NOT wear loose clothing or allow hair to come in contact with barbecue. 2 WARNING • When grilling, grease from meat may drip into the charcoal and cause a grease fire. If this should happen close lid and vents to suffocate the flame. Do not use water to extinguish grease fires. • Use caution since flames can flare-up when fresh air suddenly comes in contact with fire. When opening the lid, keep hands, face and body a safe distance from hot steam and flame flare-ups. • Use caution when assembling and operating your barbecue to avoid scrapes or cuts from sharp edges of metal parts. Use caution when reaching into or under barbecue. • In windy weather, place barbecue in an outdoor area that is protected from the wind. • Never leave coals and ashes in barbecue unattended. Before barbecue can be left unattended, remaining coals and ashes must be removed from barbecue. Use caution to protect yourself and property. Carefully place remaining coals and ashes in a non-combustible metal container and saturate completely with water. Allow coals and water to remain in metal container 24 hours prior to disposing. • Extinguished coals and ashes should be placed a safe distance from all structures and combustible materials. • With a garden hose, completely wet the surface beneath and around barbecue to extinguish any coals or ashes which may have fallen during the cooking or cleaning process. • After each use, clean the barbecue thoroughly. Cover the barbecue to protect it from excessive rusting. • Use caution when lifting or moving barbecue to prevent strains and back injuries. • We advise that a fire extinguisher be on hand. Refer to your local authority to determine proper size and type of fire extinguisher. • Store the barbecue out of reach of children and in a dry location when not in use. • Properly dispose of all packaging material. USE CAUTION AND COMMON SENSE WHEN OPERATING YOUR BARBECUE. FAILURE TO ADHERE TO SAFETY WARNING AND GUIDELINES IN THIS MANUAL COULD RESULT IN BODILY INJURY OR PROPERTY DAMAGE. SAVE THIS MANUAL FOR FUTURE REFERENCE. General Assembly For Easiest Assembly: • • When applicable, tighten all hardware connections by hand first. Once the step is completed go back and fully tighten all hardware. To avoid losing any small components or hardware, assemble your product on a hard level surface that does not have cracks or openings. You may wish to lay down a blanket or similar, to avoid possible damage to the finish during assembly. • Follow all steps in order to properly assemble your product. Typical assembly: approximately ½ hour. • Clear an area large enough to layout all components and hardware. Tools required: • 5/16” Open End Wrench • Slotted Screwdriver • Pliers • Phillips Head Screwdriver • Great care has been taken during production to remove sharp edges but you should handle all components with care to avoid injury. • Check you have all components before beginning. 3 Parts List D 1 (x1) 2 (x1) A M 8 (x1) 6 (x1) I K 4 (x1) E 7 (x1) 9 (x2) 5 (x1) G G C J 10 (x1) 12 (x1) 11 (x1) B L M 13 (x3) 3 (x1) D B H F 14 (x1) 16 (x2) 18 (x2) 19 (x2) 17 (x1) 15 (x1) A.M5X10 X1 G.M6 X10 B.M6X12 X9 H.M10 X2 C.M6X35 X3 I.Ø6X12 X1 D.M6X16 X4 J.Ø6X16 X11 E.M5 X1 K.Ø6X12 X1 F.M6 X3 L.Ø6X25 X3 M..23X23 X4 4 G Step 3 Assembly Instructions Step 1 B J C D G L J B J A M F B I K F H E Attach ash pan mount (14) to the bottom of fire bowl (11) using 3 x M6x12 screws (B) and 3 x 6x16 washers C G the fire bowl (J) from the inside of and securing with 3 x L J J G M6 nuts (F). M G Attach the curved hood handle (1) to the top of the lid D (6) using 2 x M6x16 screws (D), 2 x 23 x 23 square washer (M) and from the inside of the lid secure the lid hook (7) to the bottom of the screws and fasten withM2 x M6 wing nuts (G). B A Step 4 D G J M J Attach the top air vent (2) to the lid using 1 x M5x10 screw (A) and secure from the inside with 1 x 6x12 fabric I washer (I), 1 x 6x12 spring washer K (K) and 1 x M5 nut (E) as shown. D H E Step 2 G C F L J B G A B J B H M Attach front handle (12) to the fire bowl using 2 x M6x16 screws (D), 2 x 23x23 square fabric washers (M) and securing from the inside with 2 x 6x16 fabric washers (J) and 2 x wing nuts (G). G J Step 5 D F Attach each of the 3 leg holders (13) to the fire bowl (11) with 2 x M6x12 screws (B) from the outside and secure from the inside with 1 x 6x16 fabric washer (J) and 1 x M6 wing nut (G) each. G J Attach the legs (15, 16) to the fireM bowl from the inside with 3 x M6x35 screws (C) and 3 x 6x16 fabric washers (J). Ensure that the 2 x wheel legs (16) are located at D the back of the fire bowl, opposite the holes for the front handle as shown. Insert the wire rack (17) into the wheel leg ends. The front bent tip goes into the hole of the front leg (15) first (with the bent tip pointed towards the ground). Attach the wheels (18) using M10 nut (H) and cover with cap (19). Tighten both sides. 5 Insert charcoal grate (10) onto the lower supports inside the fire bowl. Place the charcoal baskets (9) on top of charcoal grate (only add these if you are indirect cooking). Insert the cooking grill (8) into the fire bowl onto the top supports. Slide ash pan (3) into mount underneath fire bowl. Place the lid (6) onto fire bowl. Accessories: Cover the floor of the drip tray to a height of 0.5cm with water. For a different taste try a combination of water, wine and spices. Insert the cooking grill and place the food in the middle of the cooking grill. Close the lid and only open it to check the food at the end of the cooking time indicated in your recipe. A removable warming rack is included to rest and keep your food warm before serving, or while continuing to cook further food. The warming rack is designed to sit on top of the cooking grill. Also included is a barbecue accessory rack with hooks, which can be easily attached by looping it over the side of the fire bowl. For recipe ideas for Direct Cooking and Indirect Cooking please see page 7. Operating Instructions This barbecue is designed for use only with quality charcoal briquettes, lump charcoal and cooking wood. 1. Assemble the Charmate Kettle Barbecue according to the assembly instructions. 2. Open the air vents in the lid and the bottom of the barbecue. 3. Choose your method of cooking. Direct Cooking: During direct cooking the food is directly above the burning embers. This method is particularly suited for cooking foods which take less than 25 minutes to cook such as steaks, chops, meat patties, sausages, kebabs and assorted vegetables. Light the charcoal briquettes. We recommend the use of a Charmate Chimney Starter to avoid the dangers associated with charcoal lighting fluid. If you chose to use lighting fluid or fire starters carefully follow the manufacturer’s warnings and instructions. 5. Wait until a thin layer of ash appears on the charcoal before adding your food. This may take up to 30 minutes. If you have used the Charmate Chimney Starter this may take less time. 6. When you insert the cooking grill take care that the hinged openings of the cooking grill are directly above the charcoal (indirect cooking method). If the cooking grill is inserted this way charcoal can be easily added while the barbecue is in use by lifting the hinged cooking grills. 7. Place your food on the hot cooking grill and cook according to the recipe with a closed lid. 8. Use the air vents to regulate the heat within your barbecue. 9. Close all air vents when you are finished cooking to smother the embers. To barbecue using the direct cooking method distribute the charcoal briquettes evenly on the charcoal grate (part 10, page 4). Place the cooking grill on top and place your food in the middle of the cooking grill. Close the lid and only open it to turn the food or to check whether it is done after the cooking time indicated in your recipe. Cooking Tips 1. Indirect Cooking: Indirect cooking is a gentler method of cooking which prevents the food from burning. The indirect cooking method is particularly suited for large pieces of meat such as roasts or whole chicken, filled vegetables, casseroles, bread or pizza. Using the indirect cooking method the food is not cooked directly above the hot embers but indirectly through the circulating hot air reflected off the closed lid. To use the indirect cooking method firstly insert the two charcoal baskets (part 9, page 4) on top of the charcoal grate and heap up the charcoal briquettes into the charcoal baskets. Place the aluminium drip tray in between the charcoal baskets. Excess fat will drip into the drip tray. 4. Prepare your food ahead of time to avoid added time pressure during cooking. Marinate or season your food before you add it to the barbecue, not while it is lying on the hot cooking gill. Marinate your food for approximately 2 hours. Remove excess marinade and oil before adding food to the barbecue. Take your food out of the fridge approximately 30 to 40 minutes before you wish to barbecue it. This will allow your food to warm up to room temperature. 2. Use salt sparingly during the barbecue process. Your meat will remain juicier if you add salt after it has been on the barbecue. 3. Cook vegetables in tin foil to retain sufficient moisture. Cooking times of vegetables on the barbecue are similar to cooking times on a regular stove top. 4. To keep steaks juicy use tongs rather than a fork to turn them over. Generally, bigger cuts of meat retain moisture better. 6 Cleaning and Maintenance Regular cleaning and maintenance will increase the lifespan of your Charmate barbecue. 5. To test if your meat is done use a thermometor and check the core temperature of the meat. See table below for temperature levels. 6. Barbecue your food with a closed lid to avoid heat loss. Temperature levels for meats: Beef Rare Beef Medium Rare Beef Well Done Lamb Medium Rare Lamb Well Done Pork Well Done Poultry Well Done Fish Well Done 1. Wait until your barbecue and all the embers have cooled down. 2. Remove the grill, grate and the ash out of your barbecue. 3. 60˚C 68˚C 77˚C 63˚C Clean the body of your barbecue inside and out with mild soapy water or baking soda. For stubborn surfaces use a citrus based degreaser and a nylon scrubbing brush. Do not use sharp objects to avoid scratching the surfaces. 4. Rinse with clean water and dry off with a soft towel. 77˚C 75˚-80˚c 5. Use a wire brush to clean the cooking grill and grate. Soak the cooking grill, if necessary, to remove food remains. 83˚-88˚C 70˚-75˚C 6. Keep your barbecue in a dry place. Recipe Ideas Zesty Herb Steaks – Direct Cooking Ingredients: 4 beef steaks (3-4 cm thick), 1½ tablespoons chopped tarragon, 1 tablespoon chopped chives, 4 garlic cloves, pepper, salt. Method: Squash garlic with a fork and mix with the herbs into a paste. Apply the paste to both sides of the steaks and marinate the steaks for two hours. Remove the marinade before cooking the steaks. Place the steaks on the cooking grill and brown the steaks on one side using the direct cooking method. Turn the steaks, close the lid and finish cooking the steaks to your personal preference of rare, medium rare or well done. Pork Roast – Indirect Cooking Ingredients: 1-1.2 kg pork meat, 2 garlic cloves mashed with a fork, 3 tablespoons hot mustard, 1 teaspoon rosemary, ½ teaspoon lemon juice, pepper, 2 tablespoons oil. Method: Mix all ingredients, apart from the pork meat, together to create a marinade. Cover the meat on both sides with the paste and marinate it for several hours. Scrape off the marinade and place the meat on the cooking grill directly over the drip tray. Close the lid and cook the meat for 60 minutes or until the meat has a temperature of 75-80°C. Wrap the roast in tin foil and let it rest for 15 minutes before cutting it up. 7 8