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6.5. ILUMINANDO EL KAMADO
1 Abra la tapa y retire la rejilla de la parrilla.
2 Llene el YAKINIKU® con carbón vegetal hasta las aberturas de aire redondas.
Nota: nunca llene hasta arriba la cesta de carbón.
3 Abra al máximo la puerta de tiro inferior y la puerta de tiro superior.
4 Enciende 3 o 4 Fire Lighters y espárcelos en el centro entre el carbón.
Puede encontrar los Fire Lighters en el sitio web (www.yakinikugrill.com).
5 Cerrar la tapa y dejar que suba la temperatura.
6 Espere a que el YAKINIKU® alcance los 150°C antes de colocar la parrilla u
otros accesorios.
7 Cuando el termómetro indique la temperatura deseada (normalmente entre
150°C y 200°C), reduzca la ventilación ajustando la campana y la corredera
de ventilación a la posición correcta. El calentamiento tarda hasta veinte
minutos, y después puede ajustar la temperatura con mayor precisión.
La posición más habitual es un hueco de 0,5 cm en la parte inferior y superior.
Cuanto mayor sea la apertura, mayor será la temperatura.
8 En cuanto el termómetro indique la temperatura deseada, puede empezar
a asar.
9 Después de asar, cierre los orificios de ventilación para extinguir el fuego.
El fuego arderá rápidamente y el YAKINIKU® se enfriará lentamente. No in-
tente mover el YAKINIKU® hasta que se haya enfriado.
Consejo: Para obtener los mejores resultados, utilice carbón vegetal 100%
natural.
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