Kamado TABLETOP User manual

TABLETOP PIZZA OVEN

INTRODUCTION
Care and safe use guidelines
Thank you for choosing the Tabletop pizza oven. This Tabletop pizza oven is great for restaurant use, patio and garden
parties. To help you make the most of your purchase, please take a few moments to read these instructions before using
the Mini Grill for the first time, and keep them in a safe place for future reference.
Before You Start
Use enough charcoal to the grill basket. Donot overfill the grill with charcoal as the fire will become too hot.
Lighting the Charcoal
Using the charcoal starter to light the charcoal. When the charcoal is clearly lit(red and growing half of the surface of the area)
spread out the lit charcoal to cover the bottom of the grill evenly.
Put into the pizza
Put the finished pizza in the oven and bake for about 10 minutes at 175 degrees Celsius.
When you Are Finished
1.When you are finished using the grill, wait for the coals to burn out completely before discarding or remove the burning coals
into a fireproof container and extinguish with sand.
2.When the grill has cooled, wipe the inside of the grill with a moist rag or paper towel to clean.
3.MAKE SURE GRILL HAS COOLED COMPLETELY BEFORE STORING.
Grilling Care Reminders
1.Donot pour water directly into or on the Grill. If the grill accidentally gets wet, dry completely before storing and before next
use.
2.As the bottom of the grill will get very hot during cooking, donot use grill on top of flammable materials such as a carpet,
tarp or mat and donot allow the bottom of the grill to in direct contact with such materials. To prevent charring, scorching or
warping of surface, use a fire resistance base or board under the grill.
3.The body of the grill is made of ceramic and has been fired in a kiln. Donot drop the grill.
Tabletop pizza oven are about as low-maintenance as barbecues come. Clean the grill in between batches of food and when
finished cooking using a grill scraper. Allow the grill at least 30 minutes to cool down before you start cleaning. Empty
charcoal in a designated metal bucket, never a regular trash bin. It takes charcoal 12 to 24 hours to completely cool depending
on size.
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STORAGE
• When not in use, and if stored outside, cover the Kamado once completely cooled with a suitable rain cover.
• The chrome plated cooking grill is NOT dishwasher safe; use a mild detergent with warm water.
• When using the Kamado push down on both of the locking wheels to stop the unit moving about during use.
• It is recommended the Kamado be stored under cover in a garage or shed over winter for complete protection.
CLEANING
• The Kamado is self cleaning. Heat it up to 260ºC for 30 minutes and it will scorch off all of the food and debris.
• DO NOT use water or any other types of cleaning product to clean the inside of your Kamado. The walls are
porous and will absorb any fluids used, this could cause the Kamado to crack. If the soot becomes excessive
then use a wire brush or the ash tool (not supplied) to scrape off the carbon remnants before the next use.
• To clean the grills and grates use a non-abrasive cleaner once the unit has fully cooled.
• To clean the outer surface wait until the Kamado is cool and use a damp cloth with a mild detergent.
MAINTENANCE
• Tighten the bands and oil the hinge 2 times a year or more if needed.
LIGHTING, USAGE AND CARE INFORMATION
• Ensure the Kamado is positioned on a permanent, flat, level, heat resistant non-flammable surface away
from flammable items.
• Ensure the Kamado has a minimum of 2m overhead clearance and has a minimum 2m clearance from
other surrounding items.
• To start a fire place rolled up newspaper with some lighter cubes or solid firelighters on the charcoal plate (7)
in the base of the Kamado. Then place 2 or 3 handfuls of lump charcoal over the top of the newspaper.
• DO NOT use petrol, white spirit, lighter fluid, alcohol or other similar chemicals for lighting or relighting.
• Open the bottom vent and light the newpaper using a long nosed lighter or safety matches. Once it has
caught, leave the bottom vent and lid open for about 10 minutes to build a small bed of hot embers.
• Allow the charcoal to heat up and be kept red hot for at least 30 minutes prior to the first cooking on the
kamado. DO NOT cook before the fuel has a coating of ash.
• It is recommended you don’t stoke or turn the coals once they are alight. This allows the charcoals to burn
more uniformly and efficiently.
• Once alight ONLY use heat resistant gloves when handling hot ceramics or cooking surfaces.
• See below for cooking instuctions depending on temperature and duration.
LOW TEMPERATURE COOKING GUIDE
• Light the lump charcoal according to the the instructions above. DO NOT move or stoke the coals once lit.
• Open the bottom vent fully and leave the lid open for about 10 minutes to build a small bed of hot embers.
• Monitor the Kamado until it has risen to the desired temperature. See page 4 for a temperature cooking guide.
• Fully close the bottom vent to maintain the temperature.
• You are now ready to use the Kamado for cooking on.
• IMPORTANT: When opening the lid at high temperatures it is essential to lift the lid only slightly, allowing air
to enter slowly and safely, preventing any backdraft or flare-ups that may cause injury.
• ALWAYS follow the FOOD COOKING INFORMATION stated on page 4 of this instruction manual.
• ALWAYS use heat resistant gloves when handling hot ceramics or cooking surfaces.
SMOKING GUIDE
• Follow the instructions above as if you were starting a slow cook.
• Monitor the Kamado until it has risen to the desired temperature. See page 4 for a temperature cooking guide.
• Leave the bottom vent slightly open.
• Close the top vent and continue to check the temperature for a few more minutes.
• Using heat resistant gloves sprinkle the wood chips in a circle over the hot charcoal.
• You are now ready to use the Kamado to smoke on.
• TIP: Soak your 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 essential to lift the lid only slightly, allowing air
to enter slowly and safely, preventing any backdraft or flare-ups that may cause injury.
• ALWAYS follow the FOOD COOKING INFORMATION stated on page 4 of this instruction manual.
• ALWAYS use heat resistant gloves when handling hot ceramics or cooking surfaces.
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IMPORTANT - Remove any packaging before use, but retain the safety instructions and store them with this product.
Ensure that the lid is closed prior to assembly.
Assembly instructions
Parts list
WARNING - DO NOT over tighten bolts; only tighten with moderate pressure to avoid damaging the bolts or
components of the Kamado Grill.
Prior to assembly, read the instructions carefully. Check all parts against the parts list.
Carry out assembly on a soft surface to avoid scratching the paint. Please retain this information for future reference.
For ease of assembly only loosely tighten bolts and then tighten fully when assembly is complete.
STEP 1 -
2 (3x)
3 (3x)
1 (1x)
4 (1x) A (19x)
B (19x)
The bracket(2) & bracket(3) to using the 2x screws(A) with the 2x dome-headed.And secure the 3x bracket &
Triangle connection piece(4) to using the 6x screws(A) with the 6x dome-headed nuts(B).
5 (2x)
6 (1x)
A.
2.
3.
B.
A.
B.
4.
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STEP 2-
STEP 3 - To attach the 2x handle (5) to the brace ring(1).start by aligning the bolt holes of the handle to
Assembly instructions
Then the brace ring(1) using the 3x screws(A) with the 3x dome-headed nuts(B) for step 1.
Secure the handle (5) with the 2x screws & 2x pre-attached dome headed nuts.
B.
A.
1.
B.
A.
5.

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Assembly instructions
STEP 4 -
Put the oven on, complete the installation.