20
GRILLING / ROASTING / BAKING (163–191 ºC / 325–375 ºF)
Seafood (crab, lobster, shrimp) ....................Until opaque and rm
Seafood (clams, oysters) ...........................................Until shells open
Fish ....................................................................................... 15–20 minutes
Pork tenderloin ................................................................ 15–30 minutes
Chicken cuts ..................................................................... 30–45 minutes
Whole chicken ........................................................................1–1.5 hours
Leg of lamb ................................................................................. 3–4 hours
Turkey ........................................................................................... 2–4 hours
Ham ............................................................................................... 2–5 hours
TOP VENT BOTTOM VENT OPEN CLOSED
SEARING (260–330 ºC / 500–625 ºF)
Scallops ................................................................ Until opaque and rm
Steak ......................................................................................... 5–8 minutes
Pork chops ...........................................................................6–10 minutes
Burgers ..................................................................................6–10 minutes
Sausages ............................................................................... 6–10 minutes
TOP VENT BOTTOM VENT OPEN CLOSED
CAUTION: Eating raw or undercooked meat can cause food poisoning
(e.g. bacteria strains such as E. coli). To reduce the risk of undercooked
meat, cut it open to ensure it is cooked all the way through.
CAUTION: If the meat has been cooked suciently, the meat juice
should be clear and there should be no traces of pink/red juice, or
meat colouring. Pre-cooking larger pieces of meat and cuts is recom-
mended before nally cooking them on the barbecue.
After cooking on your ceramic charcoal barbecue, always clean the
barbecue cooking surfaces and utensils.
SMOKING
Always follow the Cooking Temperature Guide stated in this instruc-
tion manual. Always use heat-resistant gloves when handling hot ce-
ramics or cooking surfaces. See Cooking Temperature Guide.
1. Light the lump charcoal according to the lighting instructions in
this manual. Do not move or stoke the coals once lit.
2. Open the bottom vent fully and leave the lid open for about 10
minutes to build up a small bed of hot embers.
3. Monitor the ceramic charcoal barbecue until it has reached the de-
sired temperature.
4. Leave the bottom vent slightly open. Close the top vent and contin-
ue to check the temperature for a few more minutes.
5. Using heat-resistant gloves, sprinkle the wood chips in a circle over
the hot charcoal. Always use heat-resistant gloves when handling hot
ceramics or cooking surfaces.
You are now ready to use the ceramic charcoal barbecue to smoke on.
TIP! Soak the wood chips or cooking planks in water for 15 minutes to
prolong the smoking process.
IMPORTANT: When opening the lid at high temperatures, it is essen-
tial to lift the lid only slightly at rst, allowing air to enter slowly and
safely, preventing any back-draft or are-ups that may cause injury.
LOW TEMPERATURES
Always follow the Cooking Temperature Guide stated in this instruc-
tion manual. Always use heat-resistant gloves when handling hot ce-
ramics or cooking surfaces. See Cooking Temperature Guide.
1. Light the lump charcoal according to the lighting instructions in
this manual. Do not move or stoke the coals once lit.
2. Open the bottom vent fully and leave the lid open for about 10
minutes to build up a small bed of hot embers.
3. Monitor the ceramic charcoal barbecue until it has reached the de-
sired temperature. Fully close the bottom vent to maintain the tem-
perature.
You are now ready to use the ceramic charcoal barbecue for cooking.
IMPORTANT: When opening the lid at high temperatures, it is essen-
tial to lift the lid only slightly at rst, allowing air to enter slowly and
safely, preventing any back-draft or are-ups that may cause injury.
HIGH TEMPERATURES
Always follow the Cooking Temperature Guide stated in this instruc-
tion manual. Always use heat-resistant gloves when handling hot ce-
ramics or cooking surfaces. See Cooking Temperature Guide.
1. Light the lump charcoal according to the lighting instructions in
this manual. Close the lid and fully open the top and bottom vents.
2. Close the top vent halfway and continue to check the temperature
for a few more minutes.
You are now ready to use the ceramic charcoal barbecue for cooking.
IMPORTANT: When opening the lid at high temperatures, it is essen-
tial to lift the lid only slightly at rst, allowing air to enter slowly and
safely, preventing any back-draft or are-ups that may cause injury.
TROUBLESHOOTING
ASSEMBLY PROBLEMS
1. Do not over-tighten the bolts. Only tighten all bolts with moder-
ate force to avoid damaging the bolts or components of the ceramic
charcoal barbecue.
2. The thermometer does not work. Contact customer service.
3. The damper does not slide. Tap the damper lightly with a rubber
hammer to loosen it. If there is no improvement, contact customer
service.
FIRE PROBLEMS
1. If you have trouble lighting the barbecue, ensure that both the top
and bottom vents are open. The re needs oxygen.
Once it has caught re, leave the bottom vent and lid open for about
10 minutes to build up a small bed of hot embers.
2. The barbecue may quickly lose re if there is not enough charcoal
in the ceramic body. The recommended amount of lump charcoal to
use is a maximum of 1.8 kg per burn.
Be sure not to overload the barbecue with fuel. If the re is too in-
tense, the excessive heat could damage the ceramic charcoal barbe-
cue.
3. To prevent any back-draft or are-ups that may cause injury, it is
well advised to lift the lid only slightly, which allows air to enter slow-
ly and safely.
FINISHING PROBLEMS
1. The paint is chipped on the ceramic. If the chipping is substantial,
contact customer service.
2. Spider-web pattern cracking is dierent from a break in terms of
the fact that it cannot be felt on the surface, unless using a nger-
nail. However, it becomes more visually apparent when the surface is
dusty or magnied. While these may appear as imperfections, crazing
does not aect the performance or lifespan of your ceramic charcoal
barbecue. The process of crazing eectively increases the toughness
of the barbecue.
3. Curing your ceramic charcoal barbecue is important for its long-
