MasterChef 085-3133-4 User manual

Tools required:
Star-head Screwdriver
OWNER’S MANUAL
Kamado Charcoal Grill
Model No. 085-3133-4
FOR CUSTOMER SERVICE:
Call toll-free helpline: 1-855-803-9313
Made from 75% Bagasse
(environmentally-friendly sugar
cane pulp by-product)

IMPORTANT HEALTH & SAFETY INFORMATION
1. WARNING
FOR OUTDOOR USE ONLY! DO NOT USE INDOORS
• Please read these instructions carefully prior to assembly and use.
•
property.
• Do not use the barbeque if there is any doubt over the correct assembly or lighting procedure.
• These instructions should be retained for future reference.
• The barbeque must have a minimum side, back and front clearance from any combustible
material of at least 3’ 3”(1 m). Additionally there must be a clearance of at least 6’ 6”(2 m) clear
above the cooking surface of the barbeque.
• Flammable materials and liquids must be stored well away from the barbeque.
• Aerosols must not be used near the barbeque.
• The barbeque should not be moved when lit or hot.
• A lit barbeque should be attended at all times.
• Avoid dousing the barbeque with water.
• Ensure the barbeque charcoal is completely extinguished when the barbeque is not in use.
• Always allow the barbeque to completely cool down before covering.
•
•
• Please dispose of all packing materials and carefully and keep plastic bags out of the reach of
children.

SETTING UP THE BARBEQUE
THIS APPLIANCE SHALL ONLY BE USED IN AN ABOVE GROUND OPEN AIR SITUATION WITH
NATURAL VENTILATION, WITHOUT STAGNANT AREAS, WHERE PRODUCTS OF COMBUSTION ARE
RAPIDLY DISPERSED BY WIND AND NATURAL CONVECTION
FOR OUTDOOR USE ONLY
1. POSITIONING
• Please make sure that the barbeque is NOT positioned underneath any combustible material or
surface.
• There MUST be a clearance of at least 3’ 3”(1 m) from the sides, back and front of the barbeque to
any combustible materials or surfaces. There must also be a clearance of at least 6’ 6”(2 m) above
the cooking surfaces to any combustible surface.
• Flammable materials of any description MUST be kept well away from the barbeque.
• The barbeque must be positioned to avoid walkways, gangways and general pedestrian access.
• The nature of a barbeque is such that many of the surfaces are hot to touch, the positioning of the
barbeque should take into consideration the possibility of accidental hand or body contact.
Any enclosure in which the appliance is used shall comply with one of the following:
•An enclosure with walls on all sides, but at least one permanent opening at ground level and no
overhead cover.
SEE EXAMPLE 1
• Within a partial enclosure that includes an overhead cover and no more than two walls.
SEE EXAMPLE 2 & 3
• Within a partial enclosure that includes an overhead cover and more than two walls, the
following shall apply-
• at least 25% of the total wall area is completely open; and
• at least 30% of the remaining wall area is open and unrestricted
SEE EXAMPLE 4 & 5
• In the case of balconies, at least 20% of the total of the side, back and front wall areas shall be and
remain open and unrestricted
BURNING CHARCOAL INSIDE CAN KILL. IT GIVES OFF CARBON MONOXIDE WHICH HAS NO ODOUR.
EXAMPLE 1
EXAMPLE 4
30% or more in total
of the remaining wall
area in open is unrestricted
Open side at least 25% of
total wall area
EXAMPLE 5
Open side at least 25% of
total wall area
30% or more in total
of the remaining wall
area in open is unrestricted
EXAMPLE 3
EXAMPLE 2
Both ends open

ASSEMBLY INSTRUCTIONS
PARTS LIST
Part QTY Part QTY Part QTY
ABody Assembly 1 pc K Damper 1 pc U 1 pc
B Warming Rack 1 pc L Damper O-ring Seal 1 pc V Right Leg - FRON 1 pc
C Cooking Grill outer 1 pc M 1 pc W Right Leg - BAC 1 pc
D Cooking Grill inner 1 pc N 1 pc X Wheel 2 pcs
E Charcoal Grate 1 pc O 1 pc Y Axle 1 pc
F Trivet 1 pc P 1 pc Z Ashpan Suppor
G1 pc Q 1 pc AB
H Handle Bracket - LEFT 1 pc R 2 pcs
Ash Pan Handle 2 pcs
IHood Handle 1 pc S 2 pcs
J Handle Bracket-RIGHT 1 pc T 2 pcs
R
1 pc
Fire Bowl
Ashpan
Table - LEFT
Table - RIGHT
Table Handle
Space
Foot

ASSEMBLY INSTRUCTIONS
HARDWARE LIST
AA: 28 PCS BB: 4 PCS CC: 3 PCS
KK: 4 PCS EE: 26 PCS FF: 26 PCS
GG: 2 PCS HH: 6 PCS II: 1 PC
Fibre Washer Tool Hook Screw (M6) Split Pin
Spring Washer(Φ 6.2)
Flat Washer
(Φ 16 x Φ 6.2 x 1.0)
Bolt (M5 x 16)
Bolt (M6 x 16) Bolt (M6 x 12) Bolt (M4 x 12)

ASSEMBLY INSTRUCTIONS
Step 1
a) Fit Foot (T) to both of the Left Legs (S) as shown in the diagram.
Step 2
a) Attach three Tool Hook Screws (HH) onto the Table - LEFT (O) and Table - RIGHT ( P) as shown.
P
x 6
HH

ASSEMBLY INSTRUCTIONS
Step 3
Step 4
a) Take the pre-assembled Table Handle (Q) and attach it onto Table - LEFT (O). Secure it with two
bolts (BB) as shown below.
O
Q
a) Install one Ash Pan Handle (AB) onto each side of the previously prepared Ashpan Assembly (N).
b) Secure each Ash Pan Handle (AB
AB
) with two bolts (KK).
x 2
x 4

ASSEMBLY INSTRUCTIONS
Step 5
a) Attach the Ashpan Support (Z) onto the Ashpan Assembly (N) and secure it with three bolts (CC).
Step 6
a) Start from the left side of the Body Assembly (A), attach two prepared Left Legs (S) from step 1 onto the left
of the Body Assembly (A) each with two Flat Washers (FF), two Spring Washers (EE) and two bolts (AA).
b) Repeat the same procedure on the right side of the Body Assembly (A) with Right Leg - FRONT (V) and Right
Leg - BACK (W).
c) Ensure all bolts are properly tightened.
S
SV
W
FF
EE
AA
A
x 12
x 12
x 12
x 3

ASSEMBLY INSTRUCTIONS
Step 7
a) Stand the assembly upright as shown and attach the Bottom Shelf (U) onto the BBQ legs.
b)
(AA).
Step 8
R
II
X
Y
Spacer (R), then through the BBQ legs as shown in the digram below.
b) After attaching both wheels and the axle to the BBQ legs, secure it with the Split Pin (II) on the end of the
axle as shown below.
x 8
x 8
x 8
x 1
(U)

ASSEMBLY INSTRUCTIONS
Step 9
a) Align the Hood Handle (I) with Handle Bracket - LEFT (H) and Handle Bracket - RIGHT (J) as shown.
b)
(EE) and two Bolts (AA) on each handle bracket.
c) Ensure all screws are properly tightened.
Step 10
a) Open the BBQ and attach the Damper (K) and Damper O-Ring Seal (L) onto the hood.
b) Secure from inside with two Fibre Washers (GG), two Flat Washers (FF), two Spring Washers (EE) and two
Bolts (BB).
x 4
x 4
x 4
x 2
x 2
x 2
x 2
Secure it to the four pre-drilled holes on the BBQ hood front with two Flat Washers (FF), two Spring Washers

ASSEMBLY INSTRUCTIONS
Step 11
a) Loosen the two pre-installed bolts on the left side of the barbeque body, and allow 5 mm bolt length to
extend. Align the holes on the Table - LEFT (O) with the extended bolts, then push down on the Table until it
locates into place, tighten with screwdriver until secure.
b) Align the other two holes on the left side of body assembly (A) with the two holes from under the Table
Assembly - LEFT (O). Then insert one Bolt (AA) into each hole and tighten with screwdriver until secure.
c) Repeat the procedure for the Table - RIGHT (P).
d) Go back and tighten allbolts with a screwdriver.
Step 12
a) With the BBQ hood open, insert the Fire Bowl (M), the Charcoal Grill (E) and Trivet (F) in the order as shown
below.
Insert First
Insert Second
Insert Third
•
x 4
•

ASSEMBLY INSTRUCTIONS
Step 14
a)
b) Place the Cooking Grill Inner (D) into the middle of the Cooking Grill Outer (C).
C)
Step 15
a) Hang the grate lifter on the Table hook for convenience.
b)
sides as shown below.

OPERATING YOUR BARBEQUE
Before Lighting
- Set the BBQ up on a hard non-combustible level surface. The base of the BBQ will get hot so be sure
to keep away from areas that could catch re.
- Be sure charcoal grate is in place in rebox (bottom bowl). Pile charcoal in a pyramid shape on
charcoal grate. Ignite charcoal as instructed on charcoal packaging using relighter or a chimney
starter.
- When coals are ashed-over arrange coals evenly over grate with long handled tongs.
Food Cooking Information
- ALWAYS wash your hands before or after handling uncooked meat and before eating.
- NEVER place cooked meat on the same plate that raw meat was on.
- DO NOT use the same utensils to handle cooked and uncooked foods.
- Before cooking ensure barbeque grill surfaces and tools are clean and free of old food residue.
After Use Instructions
- Make sure all coals are fully extinguished and the BBQ is cool.
- Remove ashes.
- Wash BBQ with a mild detergent and rinse with water.
- Wipe dry with cloth or paper towel.
- Clean cooking grill and warming rack with a wire brush.
- Store in dry area.
DANGER!
DO NOT use charcoal briquettes for indoor cooking or heating. TOXIC carbon monoxide fumes can
accumulate and cause asphyxiation and death!
DANGER!
This BBQ is not intended to be installed in or on recreational vehicles and / or boats.
Live hot embers can create a re hazard.
WARNING: THE

COOKING INSTRUCTION
BEFORE A NY CARE AND MA
LIGHTING YOUR KAMADO GRILL
LIGHTING INSTRUCTIONS
2. Place 1 or 2 Natural Fire Starter Cubes in the charcoal so 1/4 of cube is visible.
3. Open bottom vent fully and leave the hood open.
4. Light the Fire Starter Cubes. Charcoal will be ready in around 15-20 minutes.
the charcoal burn hotter.
6. Pre-heat for 15 minutes prior to cooking. Do not cook before the fuel has a coating of ash.
A charcoal starter chimney is a helpful alternative for lighting.
CAUTIONS
Do not use "Instant Light" briquettes. This will cause the same undesirable taste.
CONTROLLING THE TEMPERATURE
1. With the Charcoal fully lit and hood closed,
make sure the bottom vent is fully open.
2. Open the top damper vent fully and monitor
the temperature until it reaches your desired
temperature.
3. Close the top damper vent half way, wait 5
minutes and check the temperature.
4. Adjusting the top damper vent by either
closing it more (lower temperature) or
opening it more (higher temperature)
5. Monitor the temperature during cooking and
if you notice that the temperature has moved
outside your desired range, adjust the top
damper vent in very small increments and
wait 1-2 minutes.
Lower Vent
( Pizza stone )
Top Damper Vent

COOKING INSTRUCTION
BEFORE ANY CARE AND MA
SLOW COOK/SMOKE (125 to 150°C)
Beef, Lamb or Pork 1 hour per kg
Chicken Wings 15 minutes per kg
Full Rack of Ribs 30 minutes per kg
Roasts 30 minutes per kg
ROAST/BAKE/GRILL (160 to 250°C)
The times listed below are for cooking directly on the cooking grill, on a roast rack, in a drip pan (direct
Chicken (pieces) 30 - 45 minutes
Chicken (whole) 60 - 80 minutes
Pork Tenderloin 20 - 30 minutes
Seafood 5 - 10 minutes
Turkey 2 - 4 hours
STEAK HOUSE SEAR (250 to 350°C)
individual taste.
Hamburgers 8 - 10 minutes
Chops 6 - 8 minutes
Steak 6 - 8 minutes
BAKING
For baking, it is usually easier to achieve your desired temperature by keeping the lower vent fully open
and only adjusting the top damper vent.
To bake successfully, you will need to use an optional
A small pizza stone is great for this. You can buyapizza stone froma retail outlet.
1. B
grill at this stage.
2. W
tor onto the trivet. Fit the cooking grill in place.
3. Close the hood and preheat for 10 minutes.
4. Make sure the bottom vent is fully open. Open the top damper vent and
monitor the temperature until it reaches your desired temperature.
5. Close the top damper vent half way, wait 5 minutes and check the
temperature.
6. Adjust the top damper vent by either closing it more (lower temperature)
or opening it more (higher temperature).
fit

COOKING INSTRUCTION
BEFORE ANY CARE AND MA
BAKING (cont.)
7. Once the desired temperature is achieved, set your baking tray in place on the cooking grill. You can
also bake on the warming rack. Close the hood and start baking.
8. Monitor the temperature during cooking and if you notice that the temperature has moved outside
your desired range, adjust the top damper vent in very small increments, wait 1-2 minutes and re-
adjust if necessary.
ROASTING
For roasting, it is usually easier to achieve your desired temperature
by keeping the lower vent fully open and only adjusting the top
damper vent.
Some people prefer to use an optional
A small pizza stone is great for this. You can roast
up with some water
1. B
using one and leave out the cooking grill at this stage.
2. When the charcoal is fully lit, taking care to avoid burns, if you are
using a hea
place.
3. Close the hood and preheat for 10 minutes.
4. Make sure the bottom vent is fully open. Open the top damper
vent and monitor the temperature until it reaches your desired
temperature.
5. Close the top damper vent half way, wait 5 minutes and check the
temperature.
6. Adjust the top damper vent by either closing it more (lower
temperature) or opening it more (higher temperature).
7. Once the desired temperature is achieved, set your roast (and drip
pan and roast rack if your are using them instead of a heat
tor) in place on the cooking grill. You can also add extra
roasting food onto the warming rack. Close the hood and start
roasting.
8. Monitor the temperature during cooking and if you notice that the temperature has moved outside
your desired range, adjust the top damper vent in very small increments, wait 1-2 minutes and
re-adjust if necessary.
9. Use a meat probe thermometer to take the guesswork out of knowing when your roast is done.
•
under a roast support rack.

COOKING INSTRUCTION
BEFORE ANY CARE AND MA
GRILLING
For direct grilling, it is usually easier to achieve your desired temperature by keeping the lower vent fully
open and only adjusting the top damper vent.
1. Before lighting, take out the trivet. Leave out the cooking grill at this stage.
2. W
3. Close the hood and preheat for 10 minutes.
4. Make sure the bottom vent is fully open. Open the top damper vent and monitor the temperature
until it reaches your desired temperature.
5. Close the top damper vent half way, wait 5 minutes and check the temperature.
6. Adjust the top damper vent by either closing it more (lower temperature) or opening it more (higher
temperature).
7. Once the desired temperature is achieved, set your food in place on the cooking grill. You can grill
extra food on the warming rack. Close the hood and start grilling.
8. Monitor the temperature during cooking and if you notice that the temperature has moved outside
your desired range, adjust the top damper vent in very small increments, wait 1-2 minutes and re-
adjust if necessary.
9. Use a meat probe thermometer to take the guesswork out of knowing when your food is done.
SMOKING
For smoking, the best way to achieve the lower required temperatures is by almost closing the lower
To smoke successfully, you will need to use an optional
this.
1. B
2. Take care not to use too much charcoal.
3. W
optional smoker box with woodchips and drip pan (if you are using one) into place on top of the heat
4. Close the hood. Set the lower vent to 1 or 2 marks away from fully closed.
5. Close the top damper vent half way, wait 5 minutes and check the temperature.
6. Adjust the top damper vent by either closing it more (lower temperature) or opening it more (higher
temperature).
7. Once the desired temperature is achieved, set your food in place on the cooking grill or on optional
smoking racks. You can also smoke on the warming rack. Close the hood and start smoking.
8. Monitor the temperature during cooking and if you notice that the temperature has moved outside
your desired range, adjust the top damper vent in very small increments, wait 1-2 minutes and re-
adjust if necessary.
•

INTERNAL MEAT TEMPERATURES
Beef
Meat Probe temperature:
Rare 140°F (60°C). Medium 150°F (65°C). Well Done 170°F (77°C).
Lamb
Meat Probe temperatures:
Rare 140°F (60°C). Medium 150°F (65°C). Well Done 165°F (75°C).
Veal
Meat Probe temperatures:
Rare not advised. Medium 155°F (70°C). Well Done 165°F (75°C).
Pork
Meat Probe temperatures:
Rare not advised. Medium 150°F (65°C). Well Done 160°F (70°C).
Poultry
Meat Probe temperatures:
Rare not advised. Medium 170 to 175°F (75 to 80°C) are the minimum safe temperatures.
Well done is not advised;
poultry tends to dry out over 175°F (80°C).
To obtain correct temperature use an instant-read meat thermometer in the thickest
careful not to touch any bone.
COOKING TIMES
POULTRY
Cut of Meat Weight or Thickness BBQ Method Approx Cook Time
Chicken (whole) 2 kg Indirect 70-80 min
Chicken (halved or quartered) 2 kg total Indirect 55-65 min
Chicken (breasts, boneless) 150 g each Direct 12-15 min
Chicken (breasts, boneless) 150 g each Indirect 23-25 min
Wings 120 g Direct 23-30 min
Wings 120 g Indirect 35 - 40 min
Cut Up Legs and Wings 2 kg Direct 10 min
Cut Up Legs and Wings 2 kg Indirect 40 min
Boneless Cubes (For Kebabs) 2.5 cm Direct 12-15 min total
Turkey (Whole) 4.5 kg Indirect 2-3 hours
COOKING REFERENCE

BEEF
Cut of Meat Weight or Thickness BBQ Method Approx Cook Time
Roasts 2 kg Indirect 50 min per kg (rare)
Steaks (T-bone, New York, Por-
terhouse, Round, Sirloin) 2.5 cm Direct 5-6 min per side (rare)
Rump Steak 3.5 cm Direct
5-7 min per side (med
rare)
Minute Steaks 0.5 cm Direct
1.5-2 min per side
(rare)
2.5 cm Direct 4-5 min per side (rare)
2.5 cm Direct
5-6 min per side (med.
Rare) Ground
2.5 cm Direct
6-7 min per side (well
done)
Thermometer Temperature: Rare = 60°C, Medium = 66°C, Well = 77°C
SEAFOOD
Cut of Meat Weight or Thickness BBQ Method Approx Cook Time
Whole Fish (with or Without
head and tail) 2 kg Indirect 30-35 min
Steaks & Fillets 2 cm Direct 3-4 min per side
Prawns Medium sized Direct 1.5-2 min per side
Lobster Tails 300 g Direct 9-13 min
Fish is done es easily when prodded with a fork or knife in the thickest part. Frozen
fresh
it
.

CARE & MAINTENANCE
BEFORE ANY CARE AND MAINTENANCE IS ATTEMPTED PLEASE ENSURE THAT THE BARBEQUE IS NOT IN
USE AND THAT ALL SURFACES HAVE BEEN GIVEN SUFFICIENT TIME TO COOL DOWN.
Please note the following when maintaining and caring for your barbeque:
• Cleaning your barbeque regularly will help to keep a pristine appearance.
• Throwing cold water over any hot surface of the barbeque is NOT recommended and is
potentially dangerous.
• Avoid handling and touching hot parts of the barbeque.
1. CARE OF THE BARBEQUE BODY
• Regular care and maint
term appearance.
• Excess grease and fat can be removed using grease remover and warm water with a soft scraper
(not metal edged).
•The barbeque body should be fully cleaned by using hot soapy water and a sponge to avoid
corrosion starting on dirty surfaces.
ing spray on the metal parts to assist in rust
prevention.
• Regularly spray screws and fasteners with an appropriate lubricant or rust preventer.
• If external paint is scratched or chipped it must be immediately covered with paint or a rust
preventer.
• Keep the barbeque covered when it not in use.
DISCLAIMERS
•
•
•