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WWW.VONROC.COM
Grilning/
Stegning
160°C –
180°C
Indstilling af
top ventile-
ring (15)
Indstilling af
bund ventile-
ring (17)
Fisk 15-20
minutter
Svinemør-
brad
15-30
minutter
Kyllingesty-
kker
30-45
minutter
Hel kylling 60-90
minutter
Lammekøl-
le 3-4 timer
Kalkun 2-4 timer
Skinke 2-5 timer
Svitsningsguide
Følg instruktionerne iafsnit Optænding for at
starte kamado
Luk top ventileringen og overvåg kamado indtil
den når den ønskede temperatur.
Se skemaet nedenfor om Svitsning med tilbe-
redningsforslag.
Svitsning 260°C –
370°C
Indstilling af
top ventile-
ring (15)
Indstilling af
bund ventile-
ring (17)
Bøf 5-8 minut-
ter
Koteltter 6-10
minutter
Burgers 6-10
minutter
Pølser 6-10
minutter
Efter hver brug
Brug ikke vand for at slukke kamado,
medmindre det er en nødssituation. Slukning
med vand kan påføre termisk chok på
komado som kan forårsage uoprettelig skade,
såsom revnedannelse af keramiske dele.
For at slukke kamado, stop med at tilføre
brændstof, luk låget og luk fuldstændigt for top
(15) og bund (17) ventileringerne.
Lad ilende slukke af sig selv.
Øg temperaturen langsomt. Grundet Kamados
fremragende evne til varmetilbageholdelse, kan
det tage lang tid at sænke temperaturen igen,
hvis du ved et uheld overskrider din ønskede
temperatur.
Vejledning til slow cooking
Følg instruktionerne iafsnit Optænding for at
starte kamado.
Åben luftventileringen lidt.
Overvåg kamado indtil den opnår den ønskede
temperatur.
Se skemaet nedenfor omSlow cooking / Røg-
ning med tilberedningsforslag.
Guide til røgning
Følg instruktionerne iafsnit Optænding for at
starte kamado.
Efterlad luftventileringen ibunden let åben
og luk den itoppen. Fortsæt med at overvåge
temperaturen iet par minutter.
Overvåg kamado indtil den opnår den ønskede
temperatur.
Drys lidt flis over det varme trækul, eller læg
nogle væd nogle flis ien røgboks ovenpå kullene.
Se skemaet nedenfor omSlow cooking / Røg-
ning med tilberedningsforslag.
Slow
cooking/
røgning
110°C –
135°C
Indstilling af
top ventile-
ring (15)
Indstilling af
bund ventile-
ring (17)
Oksekøds-
bryst
2 timer pr.
500 g
Pulled pork 2 timer pr.
500 g
Hel kylling 3-4 timer
Ribben 3-5 timer
Stege 9 timer
plus
Grilning/stege guide
Følg instruktionerne iafsnit Optænding for at
starte kamado.
Luk top ventileringen halvt og overvåg kamado
indtil den når den ønskee temperatur.
Se skemaet nedenfor om Grilning / Stegning
med tilberedningsforslag.
49


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