EaZy BrandZ OberDome Use and care manual

Featuring Domelok® Heat Technology
Read all instructions before use | Keep for future reference
Cooking & Grilling Guide
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This Cooking & Grilling Guide is not intended to replace included User Guide.
Read User Guide for important Safety instructions.

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OBERDOME BBQ & MULTIOVEN
TEMPERATURE GAUGE READINGS
WHAT MAKES THE oberdome® BBQ & MULTIOVEN WITH
DOMELOK® HEAT TECHNOLOGY DIFFERENT:
Thank you for your purchase of the EaZy BrandZ oberdome BBQ &
MultiOven!
We hope you enjoy grilling, roasting and baking in your new
oberdome BBQ & MultiOven! What makes the oberdome unique and
different from other barbecues is Domelok Heat Technology that allows
you to bake, roast and grill at higher temperatures for shorter cooking
times. Domelok Heat Technology locks in moisture and heat due to
a dual wall insulated lid with a heating element built into the lid and
an additional heating element on the bottom. The oberdome will get
hot! As high as 600 Fahrenheit! You can bake, roast or grill just about
anything you can cook in a conventional barbecue, oven or roaster.
OBERDOME TIP: Until you get used to cooking on the
oberdome BBQ & MultiOven, you may want to adjust your regular
cooking times. After some experience you’ll have a sense of what
temperature setting and cooking times work best to deliver the
results you want.
CHEFS TIP: Coat each piece of meat, sh or fowl with a light spray
of high heat oil for great grill marks and ensure easy removal from
the grilling surface.
During your rst few uses, you may notice
temperature gauge readings less than
600°F when unit set on dual heating
HIGH. This is normal. After about 3 uses
of approximately 30 minutes while set
on dual heating HIGH, Domelok Heat
Technology will optimize for maximum
heating capability and you will notice
temperature gage readings of 600°F.
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CLEANING
BOTTOM PAN & GRILL COOKING SERVICE
EXTERIOR
While the grill is off and cool, use a thin grill scraper or new putty
knife to scrape any accumulated grease found on the bottom
pan and along the sides into the removable catch tray. Always
check the catch tray before each use and empty when necessary.
Using a clean stainless-steel wire or alternative grill brush, brush
the grilling grate and gently brush the bottom heating element to
remove any excess debris.
NOTE: After cleaning grilling surface, a light coat of high-
heat cooking oil will help keep the grilling surface seasoned
and help inhibit any rusting. The darker “more seasoned” the
grilling surface become the hotter and more evenly it will cook.
Wipe with warm soapy cloth and wipe dry. Do not use abrasive
cleansers, degreasers or a concentrated grill cleaner on plastic
parts. This can result in damage and failure to the parts.
Interior porcelain surfaces: Most residue can be wiped away with
baking soda/water solution or glass cleaner. Use non-abrasive
scouring liquid or powder for stubborn stains. If you use a glass
cleaner, always make sure to wipe with damp cloth after cleaning.
Painted surfaces: Wash with cloth & mild detergent or non-
abrasive cleaner and warm water. Wipe dry with a soft non-
abrasive cloth.
Stainless steel handles can rust under certain conditions. This
can be caused by environmental conditions such as chlorine or
saltwater, or improper cleaning tools such as wire or steel wool.
They can also discolor due to heat, chemicals, or grease build-up.
To maintain your oberdome’s high-quality appearance, wash with
mild detergent and warm water.
Your oberdome BBQ & MultiOven should always be stored in a
clean, dry location.

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PREHEAT
KEEP LID CLOSED
COOKING WITH WOOD CHIPS
Preheating your oberdome is important to ensure a great grilling
experience. This step is important as it will assist in removing
food particles and grease for creating perfect sear marks. To
preheat your oberdome, follow the Operating Instructions in
your User Guide. Close the lid and heat the oberdome. This will
take 10 – 15 minutes depending on weather conditions, such as
air temperature and wind. The temperature gauge on the front
panel will inform you of the current temperature inside your
oberdome.
Preheating helps keep your food from sticking to the grate.
After preheating, brush the grate with a stainless-steel wire or
alternative grill brush. Always inspect your grill brush for loose
bristles and any bristles that may have stuck to the grate. Now
you’re ready to grill.
Your oberdome BBQ & MultiOven is designed to work much
like a convection oven. Keeping the lid down prevents heat from
escaping. Only lift the oberdome lid when it’s time to turn or
remove the food to ensure your meal will cook fast and perfect
every time.
Wood chips can be used by placing in a small metal container
on the cooking grates for added smoke avor when grilling
and barbecuing. You can soak the wood chips or use right out
of the bag.
DO NOT place wood chips directly on the
heating element or with greasy foods as this
can result in a are up.
OPERATING YOUR OBERDOME BBQ & MULTIOVEN
CAUTION

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COOKING METHODS
PREHEAT HIGH HEAT
MEDIUM HEAT LOW HEAT
Preheat the grill with the
burner on high for 10
minutes before grilling.
High heat works great for
small, tender pieces of food
that cook quickly.
Medium heat works better for
larger foods that require longer
cooking times.
Low heat works great for
tougher cuts of meats
requiring slow roasting.
For great grilling ideas, visit www.eazybrandz.com
The following cuts, thicknesses, weights, and grilling times are
meant to be guidelines. Factors such as altitude, wind, and
outside temperature can affect cooking times. Two rules of
thumb: Grill steaks, sh llets, boneless chicken pieces, and
vegetables using the direct method for the time given on the
chart (or to the desired doneness), turning food once halfway
through grilling time. Grill roasts, whole poultry, bone-in poultry
pieces, whole sh, and thicker cuts over medium heat using a
roasting rack for the time given on the chart (or until an instant-
read thermometer registers the desired internal temperature).
Cooking times for beef and lamb use the USDA’s denition of
medium doneness unless otherwise noted. Before carving, let
roasts, larger cuts of meat, and thick chops and steaks rest for 5
to 10 minutes after cooking. The internal temperature of the meat
will rise by 5 to 10 degrees during this time.
NOTE: Keep Lid closed: Your oberdome BBQ & MultiOven
is designed to work much like a convection oven. Keeping
the lid down prevents heat from escaping. Only lift the
oberdome lid when it’s time to turn or remove the food to
ensure your meal will cook fast and perfect every time.
GRILLING GUIDE

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NOTE: Before consumption, USDA Recommends internal
temperature of 145 Fahrenheit for Beef & Pork and 165
Fahrenheit for Poultry.
GRILLING GUIDE (CONT.)
RED MEATS
CUTS THICKNESS
/WEIGHT TIME HEAT SETTING
New York strip,
rib-eye, and
let mignon.
¾ inch 3 - 5 minutes High
1 inch 6 - 8 minutes High
Porterhouse
and T-bone
¾ inch 3 - 5 minutes High
1 inch 6 - 8 minutes High
Flank Steak
¾ inch
1 ½ - 2
pounds
1 - 12 minutes High
Ground Beef
Patty ¾ inch 7 - 9 minutes Medium to High
Tenderloin 3 - 4 pounds 8 minutes Sear on High
13 - 18 minutes Grill on Medium

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PORK
CUTS THICKNESS
/WEIGHT TIME HEAT SETTING
Bratwurst,
thawed 5 ounce link 8 - 13 minutes Medium or High
Chop: boneless
or bone in
¾ inch
4 minutes Sear on High
4 - 8 minutes Grill on Medium
to High
1 ¼ - 1 ½
inches
6 minutes Sear on High
6 - 9 minutes Grill on Medium
to High
Baby Back Ribs 3 - 4 pounds 45 - 60 minutes Medium to High
Spare Ribs 3 - 4 pounds
50 - 60 minutes
(bone side
down for 30
minutes)
High
Tenderloin 1 pound 10 minutes Sear on High
(both sides)
7 - 12 minutes Medium to High
GRILLING GUIDE (CONT.)
NOTE: Before consumption, USDA Recommends internal
temperature of 145 Fahrenheit for Beef & Pork and 165
Fahrenheit for Poultry.

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POULTRY
CUTS THICKNESS
/WEIGHT TIME HEAT SETTING
Chicken Breast:
boneless,
skinless
6 - 8 ounces 11 - 15 minutes Medium or High
Chicken
Pieces: bone in,
assorted
3 - 6 ounces 28 - 38 minutes Medium to High
Chicken: whole 4 - 5 pounds 30 - 50 minutes Medium to High
Cornish Game
Hen 3 - 4 pounds 25 - 30 minutes Medium to High
Turkey Breast:
bone in 5 - 6 pounds 45 - 60 minutes Medium to High
GRILLING GUIDE (CONT.)
NOTE: Before consumption, USDA Recommends internal
temperature of 145 Fahrenheit for Beef & Pork and 165
Fahrenheit for Poultry.

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SEAFOOD
VEGETABLES
THICKNESS
/WEIGHT TIME HEAT SETTING
Fish, Fillet or
Steak: salmon,
swordsh, and
tuna.
¼ - ½ inch 5 - 7 minutes
Medium or High
1 - 1 ¼ inches 7 - 9 minutes
Fish, Fillet or
Steak: halibut
and sea bass
¼ - ½ inch 8 - 10 minutes
Medium
1 - 1 ¼ inches 10 - 12 minutes
Shrimp 1 ½ ounces 3 - 5 minutes Medium to High
THICKNESS
/WEIGHT TIME HEAT SETTING
Asparagus ½ inch
diameter 4 - 6 minutes High
Corn In Husk 20 - 25 minutes Medium
Husked 10 - 15 minutes Medium
Mushroom
Shiitake or
button 6 - 8 minutes Medium
Portabella 10 - 12 minutes Medium
Onion ½ inch slices 8 - 10 minutes Medium
Potato Whole 40 - 50 minutes High
½ inch slices 10 - 13 minutes Medium to High
GRILLING GUIDE (CONT.)

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ROASTING GUIDE - BEEF
OBERDOME TIME CONVENTIONAL
OVEN TIME MINIMUM
INTERNAL TEMP
Beef, Rib Roast, Bone-in: 4-8 lbs 450°F 12-17 min/lb 325° 23-30min/lb 145° Beef, Rib, Roast, Boneless: 4 lbs 450°F 19-24 min/lb 325° 39-43 min/lb 145° Beef, Eye Round Roast: 2-3 lbs 450°F 10-13 min/lb 325° 20-22 min/lb 145° Beef Tenderloin Roast, Whole: 4-6 lbs
500°F 22-30 min/
total 425°F 45-60 min/
total 145°
Beef Tenderloin Roast: 2-3 lbs 500°F 28-35 min/
total 425°F 35-45 min/
total 145°

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ROASTING GUIDE - POULTRY
OBERDOME TIME CONVENTIONAL
OVEN TIME MINIMUM
INTERNAL TEMP
Turkey, Whole: 12 lb max 400-425°F 7-9 min/lb 325° 30 min/lb
165°F, check internal temp. of innermost part of thigh, wing and thickest part of breast.
Turkey, Whole, Stuffed: 12 lb max 400-425°F 9-11 min/lb 325° 30 min/lb
165°F, check internal temp. of innermost part of thigh, wing and thickest part of breast.
Chicken, Whole: 4-8 lb 400-425°F 9-11 min/lb 325° 30 min/lb
165°F, check internal temp. of innermost part of thigh, wing and thickest part of breast.
NOTE: Times are for unstuffed poultry. Add 15-30 minutes for conventional oven or roaster. The internal temperature should reach 165°F in the center of the stufng

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ROASTING GUIDE - PORK
OBERDOME TIME CONVENTIONAL
OVEN TIME MINIMUM
INTERNAL TEMP
Loin Roast, Bone- in: 3-5 lb 450°F 12-17 min/lb 325° 20-25 min/lb 145°F, allow to rest for
3 min.
Loin Roast, Boneless: 2-4 lb 400-425°F 9-11 min/lb 325° 30 min/lb 145°F, allow to rest for
3 min.

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NOTES

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NOTES

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NOTES
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Due to continued improvement of our products, items pictured in this Cooking & Grilling Guide may vary
slightly from actual units. This product is covered under one or more patents, please visit www.eazybrandz.com
oberdome® and the domelok® are registered trademarks of EaZy BrandZ LLC and its afliates.
© 2018 EaZy BrandZ LLC, 711 S. Carson St, #4, Carson City, NV 89701
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