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Klarstein 10035505 Duomo Kamado Manual

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77
ES
Ahumar
Para ahumar se requiere la temperatura más baja posible. La mejor manera de lograrlo
es cerrando la abertura de ventilación inferior casi por completo. Ajuste la abertura de
ventilación superior para controlar el ujo de aire.
1. Ajuste el recipiente antes de encender la parrilla. Deje el escudo térmico y la rejilla
de la parrilla por el momento.
2. No use demasiado carbón.
3. Cuando el carbón esté completamente encendido, coloque el escudo térmico
en el recipiente y tenga cuidado de no quemarse. Coloque la caja de ahumado
(opcional) con astillas de madera y la bandeja de goteo (si usa una) en el
protector térmico. Inserte la rejilla de la parrilla.
4. Cierre la tapa. A continuación, cierre la abertura de ventilación inferior de modo
que permanezca abierta sólo hasta la 1ª o 2ª marca.
5. Cierre la abertura de ventilación superior hasta la mitad, espere 5 minutos y
compruebe la temperatura.
6. Ajuste la temperatura cerrando (baja la temperatura) o abriendo (sube la
temperatura) la abertura de ventilación superior.
7. Una vez alcanzada la temperatura deseada, coloque la comida en la rejilla de la
parrilla o en otras rejillas de ahumado (opcional). También puedes ahumar en la
parrilla de calentamiento. Cierre la tapa y empiece a ahumar.
8. Controle la temperatura durante el proceso de cocción. Si encuentra que la
temperatura está fuera del rango deseado, ajuste la abertura de ventilación
superior en pequeños pasos, espere 1-2 minutos y reajuste si es necesario.
… 77 …


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