RUSTA KAMADO User manual

SE NO DEENG
UserInstructions-Pleasekeepforfuturereference
UserInstructions-Pleasekeepforfuturereference
KamadoOutdoorOvenandBBQ
IMPORTANT – Carefully remove any packaging before use, but retain the safety instructions.
These instructions form part of the product.
Please take note of all of the safety warnings listed in these instructions.
Please read these instructions in their entirety and retain them for future reference.
These instructions should be stored with the product.
This product is for domestic use ONLY and should not be used commercially or for contract purposes.
Manual/Bruksanvisning/Gebrauchsanleitung
Charcoal BBQ
Kolgrill / Kullgrill / Kohlegrill
KAMADO
Item. No. 623514530101

2
ENG
Thank you for choosing to
purchase a product from Rusta!
Read through the entire manual
before installation and use!
WARNING!
If these instructions are not followed, an accident may lead
to serious personal injury or property damage.
Charcoal BBQ, Kamado
Read the user manual carefully to make sure that the product is assembled, used and
maintained correctly, as described in the instructions in this user manual. Keep the user
manual for future reference.
SAFETY INSTRUCTIONS
• This product is intended for outdoor use only. Do not use indoors.
• Keep the entire barbecue on a minimum 2 m from all combustibles.
• Do not install or operate the barbecue under a combustible ceiling or
overhang.
• Do not use the barbecue on any flammable surface such as dry grass,
wood chips, leaves or decorative bark.
• Fire Hazard – Hot embers may emit while in use
• Always keep children and pets at a safe distance from the barbecue
when in use.
• Never leave a burning fire unattended.
• Danger of carbon monoxide poisoning – Never light this product or let it
smoulder or cool down in confined spaces.
• Do not use petrol, white spirit, lighter fluid, alcohol or other similar
chemicals for lighting or relighting. Use only firelighters complying with
EN1860-3
• Important: when opening the lid at high temperatures it is essential to
lift the lid only slightly, allowing air to enter slowly and safely, preven-
ting any backdraft or flare-ups that may cause injury.
• This product will become very hot, do not move it during operation.
NOTE! Assembly instruction on page 8.

3
• Always use heat resistant gloves when handling hot ceramics or coo-
king surfaces.
• Allow the unit to cool down completely before moving or storing.
• Always inspect the unit prior to use for fatigue and damage and re-
place as and when necessary.
• Must be cleaned and maintained on a regular basis
USE
• The barbecue is a Kamado barbecue for outdoor use.
• Use only charcoal or briquettes in this barbecue. DO NOT use petrol, white spirit, ligh-
ter fluid, alcohol or other similar chemicals for lighting or relighting.
• The barbecue is only intended for private use.
LIGHTING THE BARBECUE
• Ensure that the barbecue is positioned on a permanent and flat level. The barbecue
must be standing on a non-flammable surface away from flammable items. Minimum
of 2 meters clearance above and around the barbecue.
• Before lighting the barbecue lock both wheels to stop the unit from moving during use.
• To lit the barbecue place 2-3 solid lighter cubes on the charcoal plate in the base of
the barbecue together with some rolled up newspaper. Then place 2 or 3 handfuls of
charcoal/briquettes over the top of the news paper. Open the bottom vent and light the
lighter cubes using a long nosed lighter or safety matches.
You can also light using a barbecue starter / chimney starter: Place 2–3 lighter cubes
on the charcoal plate in the base of the barbecue. Fill the barbecue starter with the re-
quired number of charcoal/briquettes and place on top of the lighter cubes. Open the
bottom vent and light the lighter cubes using a long nosed lighter or safety matches
and wait until the briquettes have an even glow. Pour the charcoal/briquettes onto the
charcoal plate. Allow the barbecue starter to cool on a non-flammable surface.
NOTE! DO NOT use petrol, white spirit, lighter fluid, alcohol or other similar chemicals
for lighting or relighting.
• Once the lighter cubes has caught fire, leave the bottom vent and lid open for about 10
minutes to build a small bed of hot embers. Wait until the charcoal/briquettes have an
even glow then close the lid and keep the lid vent and bottom vent open.
NOTE! It is recommended you don’t stoke or turn the coals once they are alight. This
allows the charcoal to burn more eciently.
• See below for cooking instructions depending on temperature and duration.
NOTE! Once the barbecue is lit ONLY use heat resistant gloves when handling hot
ceramics or cooking surfaces.

4
COOKING TIPS
LOW TEMPERATURE COOKING GUIDE
1. Light the barbecue according to the instructions above.
2. Monitor the barbecue until it has risen to the desired temperature. See page 6 for a
temperature cooking guide.
3. Fully close the bottom vent to maintain the temperature.
4. You are now ready to use the barbecue for cooking.
SMOKING GUIDE
1. Light the barbecue according to the instructions above.
2. Monitor the barbecue until it has risen to the desired temperature. See page 6 for a
temperature cooking guide.
3. Leave the bottom vent slightly open and close the top vent and continue to check the
temperature for a few more minutes.
4. Sprinkle some wood chips in a circle over the hot charcoal to add extra flavor.
5. You are now ready to use the barbecue to smoke on.
Tip! Soak your wood chips or cooking planks in water for 15 minutes to prolong the
smoking process.
HIGH TEMPERATURE COOKING GUIDE
1. Light the barbecue according to the instructions above.
2. Close the lid and fully open the top and bottom vents.
3. Monitor the barbecue until it has risen to the desired temperature. See page 6 for a tem-
perature cooking guide.
4. Close the top vent half way and continue to check the temperature for a few more minutes.
5. You are now ready to use the barbecue for cooking on.
NOTE! 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.
REFUELLING
With the vents closed, the barbecue stays at a high temperature for several hours. If you
require a longer cooking time (e.g. when roasting a whole joint or slow smoking), it may be
necessary to add more charcoal/briquettes. Just add some additional charcoal, preferably
already prepared in a barbecue starter, and continue as above.
ENG

5
EXTINGUISHING THE BARBECUE
Stop adding fuel and close all the vents and the lid to allow the fire to die naturally.
NOTE! DO NOT use water to extinguish the charcoals as this could damage the ceramic
barbecue.
CLEANING AND MAINTENANCE
• Tighten the bands and oil the hinge 2 times a year or more if needed.
• Let all parts of the barbecue cool completely before cleaning them.
• The barbecue must be thoroughly cleaned regularly. If the barbecue is used in exces-
sively corrosive environments, such as by the sea, it is extra important that the barbecue
is cleaned often. Salt and moisture usually break down the barbecue’s protective outer
surface, which can lead to surface rust.
• When the barbecue is not in use, it should be protected from rain and contaminants
under a barbecue cover, this prevents contamination and surface rust.
• For long-term storage, for example, in the winter, the barbecue must first be carefully
cleaned, dried and then stored under a barbecue cover in a dry and dust-free environment.
CLEANING THE OUTSIDE OF THE BARBECUE
Wipe the outside of the barbecue with a soft sponge, a mild soap and water. Rinse with
clean water and let it dry. Do not use abrasive cleaners.
CLEANING THE INSIDE OF THE BARBECUE
• This barbecue is self cleaning. Heat it up to 260ºC for 30 minutes and it will scorch o all
of the food and debris.
• DO NOT use water or any other types of cleaning product to clean the inside of this
barbecue. The walls are porous and will absorb all fluids; this could cause the ceramic
barbecue to crack. If the soot becomes excessive then use a wire brush or a ash tool (not
supplied) to scrape o the carbon remnants before the next use.
CLEANING THE BARBECUE GRATES
• Do not use sharp objects to clean the barbecue grates, its surface can be damaged.
• It is not necessary to clean the barbecue grates after each use. Just remove the residue
with a brush and then dry with paper towels.
• However, the barbecue grates must occasionally be carefully cleaned. Use mild soap and
water. Rinse with clean water and let it dry.
• Before barbecuing, you can oil the cooking grate with cooking oil to prevent barbecue
residue from sticking.

6
INFORMATION ON STAINLESS STEEL
A common misconception about stainless steel is that it cannot oxidise, which is inac-cura-
te. All steel can oxidise if the conditions for oxidation are right. However, stainless steel has
a higher resistance to oxidation than non-stainless steel. This means that even stainless
steel must be maintained to prevent oxidation and other corrosion. If not maintained, it is
normal for the barbecue to suer from so called red oxide. This is considered normal and is
not grounds for complaint.
CLEANING STAINLESS STEEL
• Start by wiping the surface with a damp cloth and a mild soap. The surface must be
clean and free of dirt and grease. Dry with a dry cloth.
• If the barbecue has gotten surface rust, you can use a light polish, Autosol, on a cloth and
polish the surface until the surface rust disappears. Wipe clean with a dry cloth.
• To protect the surface, you can spray a thin layer of 5-56 or WD-40, two universal remedies
to loosen red oxide and protect against moisture. Apply the product with a cloth so that you
have an even coat.
NOTE! These products must not come in contact with the barbecue’s painted surfaces or
surfaces that come in contact with food.
COOKING TEMPERATURE GUIDE Bottom vent
Slow cook / Smoke (110ºC–135ºC) Top vent Open
4
Careandsafeuseguidelines
HIGH TEMPERATURE COOKING GUIDE
• Light the lump charcoal according to the the instructions on page 3.
• Close the lid and fully open the top and bottom vents.
• Monitor the Kamado until it has risen to the desired temperature. See page 4 for a temperature cooking guide.
• Close the top vent half way and continue to check the temperature for a few more minutes.
• 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.
FOOD COOKING INFORMATION
• DO NOT cook until the fuel has a coating of ash.
• Please read and follow this advice when cooking on your Kamado.
• Always wash your hands before and after handling uncooked meat and before eating.
• Always keep raw meat away from cooked meat and other foods.
• Before cooking ensure grill surfaces and tools are clean and free of old food residues.
• DO NOT use the same utensils to handle cooked and uncooked foods.
• Ensure all meat is cooked thoroughly before eating.
• CAUTION – eating raw or under cooked meat can cause food poisoning (e.g. bacteria strains such as E.coli).
• To reduce the risk of under cooked meat cut open to ensure it is cooked all the way through.
• CAUTION – if the meat has been cooked sufficiently the meat juices should be clear and there should be no
traces of pink/red juice or meat colouring.
• Pre-cooking larger pieces of meat and joints is recommended before finally cooking on your grill.
• After cooking on your Kamado always clean the grill cooking surfaces and utensils.
REFUELLING
• With the vents closed, the Kamado stays at a high temperature for several hours. If you require a longer
cooking time (e.g when roasting a whole joint or slow smoking), it may be necessary to add more charcoal.
Just add some additional charcoal and continue as above.
COOKING TEMPERATURE GUIDE
Slow cook / Smoke (110ºC-135ºC) Top vent Bottom vent
Beef Brisket 2 Hrs per lb.
Pulled Pork 2 Hrs per lb.
Whole Chicken 3-4 Hr.
Ribs 3-5 Hrs.
Roasts 9+ Hrs.
Grill / Roast (160ºC-180ºC) Top vent Bottom vent
Fish 15-20 Min.
Pork Tenderloin 15-30 Min.
Chicken Pieces 30-45 Min.
Whole Chicken 1-1.5 Hrs.
Leg of lamb 3-4 Hrs.
Turkey 2-4 Hrs.
Ham 2-5 Hrs.
Sear (260ºC-370ºC) Top vent Bottom vent
Steak 5-8 Min.
Pork Chops 6-10 Min.
Burgers 6-10 Min.
Sausages 6-10 Min.
Open Closed
Closed
4
Careandsafeuseguidelines
HIGH TEMPERATURE COOKING GUIDE
• Light the lump charcoal according to the the instructions on page 3.
• Close the lid and fully open the top and bottom vents.
• Monitor the Kamado until it has risen to the desired temperature. See page 4 for a temperature cooking guide.
• Close the top vent half way and continue to check the temperature for a few more minutes.
• 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.
FOOD COOKING INFORMATION
• DO NOT cook until the fuel has a coating of ash.
• Please read and follow this advice when cooking on your Kamado.
• Always wash your hands before and after handling uncooked meat and before eating.
• Always keep raw meat away from cooked meat and other foods.
• Before cooking ensure grill surfaces and tools are clean and free of old food residues.
• DO NOT use the same utensils to handle cooked and uncooked foods.
• Ensure all meat is cooked thoroughly before eating.
• CAUTION – eating raw or under cooked meat can cause food poisoning (e.g. bacteria strains such as E.coli).
• To reduce the risk of under cooked meat cut open to ensure it is cooked all the way through.
• CAUTION – if the meat has been cooked sufficiently the meat juices should be clear and there should be no
traces of pink/red juice or meat colouring.
• Pre-cooking larger pieces of meat and joints is recommended before finally cooking on your grill.
• After cooking on your Kamado always clean the grill cooking surfaces and utensils.
REFUELLING
• With the vents closed, the Kamado stays at a high temperature for several hours. If you require a longer
cooking time (e.g when roasting a whole joint or slow smoking), it may be necessary to add more charcoal.
Just add some additional charcoal and continue as above.
COOKING TEMPERATURE GUIDE
Slow cook / Smoke (110ºC-135ºC) Top vent Bottom vent
Beef Brisket 2 Hrs per lb.
Pulled Pork 2 Hrs per lb.
Whole Chicken 3-4 Hr.
Ribs 3-5 Hrs.
Roasts 9+ Hrs.
Grill / Roast (160ºC-180ºC) Top vent Bottom vent
Fish 15-20 Min.
Pork Tenderloin 15-30 Min.
Chicken Pieces 30-45 Min.
Whole Chicken 1-1.5 Hrs.
Leg of lamb 3-4 Hrs.
Turkey 2-4 Hrs.
Ham 2-5 Hrs.
Sear (260ºC-370ºC) Top vent Bottom vent
Steak 5-8 Min.
Pork Chops 6-10 Min.
Burgers 6-10 Min.
Sausages 6-10 Min.
Open Closed
Beef Brisket 2 hours/lb
4
Careandsafeuseguidelines
HIGH TEMPERATURE COOKING GUIDE
• Light the lump charcoal according to the the instructions on page 3.
• Close the lid and fully open the top and bottom vents.
• Monitor the Kamado until it has risen to the desired temperature. See page 4 for a temperature cooking guide.
• Close the top vent half way and continue to check the temperature for a few more minutes.
• 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.
FOOD COOKING INFORMATION
• DO NOT cook until the fuel has a coating of ash.
• Please read and follow this advice when cooking on your Kamado.
• Always wash your hands before and after handling uncooked meat and before eating.
• Always keep raw meat away from cooked meat and other foods.
• Before cooking ensure grill surfaces and tools are clean and free of old food residues.
• DO NOT use the same utensils to handle cooked and uncooked foods.
• Ensure all meat is cooked thoroughly before eating.
• CAUTION – eating raw or under cooked meat can cause food poisoning (e.g. bacteria strains such as E.coli).
• To reduce the risk of under cooked meat cut open to ensure it is cooked all the way through.
• CAUTION – if the meat has been cooked sufficiently the meat juices should be clear and there should be no
traces of pink/red juice or meat colouring.
• Pre-cooking larger pieces of meat and joints is recommended before finally cooking on your grill.
• After cooking on your Kamado always clean the grill cooking surfaces and utensils.
REFUELLING
• With the vents closed, the Kamado stays at a high temperature for several hours. If you require a longer
cooking time (e.g when roasting a whole joint or slow smoking), it may be necessary to add more charcoal.
Just add some additional charcoal and continue as above.
COOKING TEMPERATURE GUIDE
Slow cook / Smoke (110ºC-135ºC) Top vent Bottom vent
Beef Brisket 2 Hrs per lb.
Pulled Pork 2 Hrs per lb.
Whole Chicken 3-4 Hr.
Ribs 3-5 Hrs.
Roasts 9+ Hrs.
Grill / Roast (160ºC-180ºC) Top vent Bottom vent
Fish 15-20 Min.
Pork Tenderloin 15-30 Min.
Chicken Pieces 30-45 Min.
Whole Chicken 1-1.5 Hrs.
Leg of lamb 3-4 Hrs.
Turkey 2-4 Hrs.
Ham 2-5 Hrs.
Sear (260ºC-370ºC) Top vent Bottom vent
Steak 5-8 Min.
Pork Chops 6-10 Min.
Burgers 6-10 Min.
Sausages 6-10 Min.
Open Closed
4
Careandsafeuseguidelines
HIGH TEMPERATURE COOKING GUIDE
• Light the lump charcoal according to the the instructions on page 3.
• Close the lid and fully open the top and bottom vents.
• Monitor the Kamado until it has risen to the desired temperature. See page 4 for a temperature cooking guide.
• Close the top vent half way and continue to check the temperature for a few more minutes.
• 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.
FOOD COOKING INFORMATION
• DO NOT cook until the fuel has a coating of ash.
• Please read and follow this advice when cooking on your Kamado.
• Always wash your hands before and after handling uncooked meat and before eating.
• Always keep raw meat away from cooked meat and other foods.
• Before cooking ensure grill surfaces and tools are clean and free of old food residues.
• DO NOT use the same utensils to handle cooked and uncooked foods.
• Ensure all meat is cooked thoroughly before eating.
• CAUTION – eating raw or under cooked meat can cause food poisoning (e.g. bacteria strains such as E.coli).
• To reduce the risk of under cooked meat cut open to ensure it is cooked all the way through.
• CAUTION – if the meat has been cooked sufficiently the meat juices should be clear and there should be no
traces of pink/red juice or meat colouring.
• Pre-cooking larger pieces of meat and joints is recommended before finally cooking on your grill.
• After cooking on your Kamado always clean the grill cooking surfaces and utensils.
REFUELLING
• With the vents closed, the Kamado stays at a high temperature for several hours. If you require a longer
cooking time (e.g when roasting a whole joint or slow smoking), it may be necessary to add more charcoal.
Just add some additional charcoal and continue as above.
COOKING TEMPERATURE GUIDE
Slow cook / Smoke (110ºC-135ºC) Top vent Bottom vent
Beef Brisket 2 Hrs per lb.
Pulled Pork 2 Hrs per lb.
Whole Chicken 3-4 Hr.
Ribs 3-5 Hrs.
Roasts 9+ Hrs.
Grill / Roast (160ºC-180ºC) Top vent Bottom vent
Fish 15-20 Min.
Pork Tenderloin 15-30 Min.
Chicken Pieces 30-45 Min.
Whole Chicken 1-1.5 Hrs.
Leg of lamb 3-4 Hrs.
Turkey 2-4 Hrs.
Ham 2-5 Hrs.
Sear (260ºC-370ºC) Top vent Bottom vent
Steak 5-8 Min.
Pork Chops 6-10 Min.
Burgers 6-10 Min.
Sausages 6-10 Min.
Open Closed
Pulled pork 2 hours/lb
Whole chicken 3–4 hours
Ribs 3–5 hours
Roasts 9+ hours
Grill / Roast (160ºC–180ºC)
Fish 15–20 min.
4
Careandsafeuseguidelines
HIGH TEMPERATURE COOKING GUIDE
• Light the lump charcoal according to the the instructions on page 3.
• Close the lid and fully open the top and bottom vents.
• Monitor the Kamado until it has risen to the desired temperature. See page 4 for a temperature cooking guide.
• Close the top vent half way and continue to check the temperature for a few more minutes.
• 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.
FOOD COOKING INFORMATION
• DO NOT cook until the fuel has a coating of ash.
• Please read and follow this advice when cooking on your Kamado.
• Always wash your hands before and after handling uncooked meat and before eating.
• Always keep raw meat away from cooked meat and other foods.
• Before cooking ensure grill surfaces and tools are clean and free of old food residues.
• DO NOT use the same utensils to handle cooked and uncooked foods.
• Ensure all meat is cooked thoroughly before eating.
• CAUTION – eating raw or under cooked meat can cause food poisoning (e.g. bacteria strains such as E.coli).
• To reduce the risk of under cooked meat cut open to ensure it is cooked all the way through.
• CAUTION – if the meat has been cooked sufficiently the meat juices should be clear and there should be no
traces of pink/red juice or meat colouring.
• Pre-cooking larger pieces of meat and joints is recommended before finally cooking on your grill.
• After cooking on your Kamado always clean the grill cooking surfaces and utensils.
REFUELLING
• With the vents closed, the Kamado stays at a high temperature for several hours. If you require a longer
cooking time (e.g when roasting a whole joint or slow smoking), it may be necessary to add more charcoal.
Just add some additional charcoal and continue as above.
COOKING TEMPERATURE GUIDE
Slow cook / Smoke (110ºC-135ºC) Top vent Bottom vent
Beef Brisket 2 Hrs per lb.
Pulled Pork 2 Hrs per lb.
Whole Chicken 3-4 Hr.
Ribs 3-5 Hrs.
Roasts 9+ Hrs.
Grill / Roast (160ºC-180ºC) Top vent Bottom vent
Fish 15-20 Min.
Pork Tenderloin 15-30 Min.
Chicken Pieces 30-45 Min.
Whole Chicken 1-1.5 Hrs.
Leg of lamb 3-4 Hrs.
Turkey 2-4 Hrs.
Ham 2-5 Hrs.
Sear (260ºC-370ºC) Top vent Bottom vent
Steak 5-8 Min.
Pork Chops 6-10 Min.
Burgers 6-10 Min.
Sausages 6-10 Min.
Open Closed
4
Careandsafeuseguidelines
HIGH TEMPERATURE COOKING GUIDE
• Light the lump charcoal according to the the instructions on page 3.
• Close the lid and fully open the top and bottom vents.
• Monitor the Kamado until it has risen to the desired temperature. See page 4 for a temperature cooking guide.
• Close the top vent half way and continue to check the temperature for a few more minutes.
• 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.
FOOD COOKING INFORMATION
• DO NOT cook until the fuel has a coating of ash.
• Please read and follow this advice when cooking on your Kamado.
• Always wash your hands before and after handling uncooked meat and before eating.
• Always keep raw meat away from cooked meat and other foods.
• Before cooking ensure grill surfaces and tools are clean and free of old food residues.
• DO NOT use the same utensils to handle cooked and uncooked foods.
• Ensure all meat is cooked thoroughly before eating.
• CAUTION – eating raw or under cooked meat can cause food poisoning (e.g. bacteria strains such as E.coli).
• To reduce the risk of under cooked meat cut open to ensure it is cooked all the way through.
• CAUTION – if the meat has been cooked sufficiently the meat juices should be clear and there should be no
traces of pink/red juice or meat colouring.
• Pre-cooking larger pieces of meat and joints is recommended before finally cooking on your grill.
• After cooking on your Kamado always clean the grill cooking surfaces and utensils.
REFUELLING
• With the vents closed, the Kamado stays at a high temperature for several hours. If you require a longer
cooking time (e.g when roasting a whole joint or slow smoking), it may be necessary to add more charcoal.
Just add some additional charcoal and continue as above.
COOKING TEMPERATURE GUIDE
Slow cook / Smoke (110ºC-135ºC) Top vent Bottom vent
Beef Brisket 2 Hrs per lb.
Pulled Pork 2 Hrs per lb.
Whole Chicken 3-4 Hr.
Ribs 3-5 Hrs.
Roasts 9+ Hrs.
Grill / Roast (160ºC-180ºC) Top vent Bottom vent
Fish 15-20 Min.
Pork Tenderloin 15-30 Min.
Chicken Pieces 30-45 Min.
Whole Chicken 1-1.5 Hrs.
Leg of lamb 3-4 Hrs.
Turkey 2-4 Hrs.
Ham 2-5 Hrs.
Sear (260ºC-370ºC) Top vent Bottom vent
Steak 5-8 Min.
Pork Chops 6-10 Min.
Burgers 6-10 Min.
Sausages 6-10 Min.
Open Closed
Pork tenderloin 15–30 min.
Chicken pieces 30–45 min.
Whole chicken 1–1.5 hours
Leg of lamb 3–4 hours
Turkey 2–4 hours
Ham 2–5 hours
Sear (260ºC–370ºC)
Steak 5–8 min.
4
Careandsafeuseguidelines
HIGH TEMPERATURE COOKING GUIDE
• Light the lump charcoal according to the the instructions on page 3.
• Close the lid and fully open the top and bottom vents.
• Monitor the Kamado until it has risen to the desired temperature. See page 4 for a temperature cooking guide.
• Close the top vent half way and continue to check the temperature for a few more minutes.
• 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.
FOOD COOKING INFORMATION
• DO NOT cook until the fuel has a coating of ash.
• Please read and follow this advice when cooking on your Kamado.
• Always wash your hands before and after handling uncooked meat and before eating.
• Always keep raw meat away from cooked meat and other foods.
• Before cooking ensure grill surfaces and tools are clean and free of old food residues.
• DO NOT use the same utensils to handle cooked and uncooked foods.
• Ensure all meat is cooked thoroughly before eating.
• CAUTION – eating raw or under cooked meat can cause food poisoning (e.g. bacteria strains such as E.coli).
• To reduce the risk of under cooked meat cut open to ensure it is cooked all the way through.
• CAUTION – if the meat has been cooked sufficiently the meat juices should be clear and there should be no
traces of pink/red juice or meat colouring.
• Pre-cooking larger pieces of meat and joints is recommended before finally cooking on your grill.
• After cooking on your Kamado always clean the grill cooking surfaces and utensils.
REFUELLING
• With the vents closed, the Kamado stays at a high temperature for several hours. If you require a longer
cooking time (e.g when roasting a whole joint or slow smoking), it may be necessary to add more charcoal.
Just add some additional charcoal and continue as above.
COOKING TEMPERATURE GUIDE
Slow cook / Smoke (110ºC-135ºC) Top vent Bottom vent
Beef Brisket 2 Hrs per lb.
Pulled Pork 2 Hrs per lb.
Whole Chicken 3-4 Hr.
Ribs 3-5 Hrs.
Roasts 9+ Hrs.
Grill / Roast (160ºC-180ºC) Top vent Bottom vent
Fish 15-20 Min.
Pork Tenderloin 15-30 Min.
Chicken Pieces 30-45 Min.
Whole Chicken 1-1.5 Hrs.
Leg of lamb 3-4 Hrs.
Turkey 2-4 Hrs.
Ham 2-5 Hrs.
Sear (260ºC-370ºC) Top vent Bottom vent
Steak 5-8 Min.
Pork Chops 6-10 Min.
Burgers 6-10 Min.
Sausages 6-10 Min.
Open Closed
4
Careandsafeuseguidelines
HIGH TEMPERATURE COOKING GUIDE
• Light the lump charcoal according to the the instructions on page 3.
• Close the lid and fully open the top and bottom vents.
• Monitor the Kamado until it has risen to the desired temperature. See page 4 for a temperature cooking guide.
• Close the top vent half way and continue to check the temperature for a few more minutes.
• 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.
FOOD COOKING INFORMATION
• DO NOT cook until the fuel has a coating of ash.
• Please read and follow this advice when cooking on your Kamado.
• Always wash your hands before and after handling uncooked meat and before eating.
• Always keep raw meat away from cooked meat and other foods.
• Before cooking ensure grill surfaces and tools are clean and free of old food residues.
• DO NOT use the same utensils to handle cooked and uncooked foods.
• Ensure all meat is cooked thoroughly before eating.
• CAUTION – eating raw or under cooked meat can cause food poisoning (e.g. bacteria strains such as E.coli).
• To reduce the risk of under cooked meat cut open to ensure it is cooked all the way through.
• CAUTION – if the meat has been cooked sufficiently the meat juices should be clear and there should be no
traces of pink/red juice or meat colouring.
• Pre-cooking larger pieces of meat and joints is recommended before finally cooking on your grill.
• After cooking on your Kamado always clean the grill cooking surfaces and utensils.
REFUELLING
• With the vents closed, the Kamado stays at a high temperature for several hours. If you require a longer
cooking time (e.g when roasting a whole joint or slow smoking), it may be necessary to add more charcoal.
Just add some additional charcoal and continue as above.
COOKING TEMPERATURE GUIDE
Slow cook / Smoke (110ºC-135ºC) Top vent Bottom vent
Beef Brisket 2 Hrs per lb.
Pulled Pork 2 Hrs per lb.
Whole Chicken 3-4 Hr.
Ribs 3-5 Hrs.
Roasts 9+ Hrs.
Grill / Roast (160ºC-180ºC) Top vent Bottom vent
Fish 15-20 Min.
Pork Tenderloin 15-30 Min.
Chicken Pieces 30-45 Min.
Whole Chicken 1-1.5 Hrs.
Leg of lamb 3-4 Hrs.
Turkey 2-4 Hrs.
Ham 2-5 Hrs.
Sear (260ºC-370ºC) Top vent Bottom vent
Steak 5-8 Min.
Pork Chops 6-10 Min.
Burgers 6-10 Min.
Sausages 6-10 Min.
Open Closed
Pork chops 6–10 min.
Burgers 6–10 min.
Sausages 6–10 min.
ENG

7
RIGHT OF COMPLAINT
By law the product must be returned to the place of purchase along with the original
receipt in the event of a complaint. The user is liable for any damage to the product that
is caused by not using the product for its intended purpose or by not following this user
manual correctly. The right of complaint will not apply in these instances.
INFORMATION ABOUT HAZARDOUS WASTE
Used products should be handled separately
from household waste. They should be taken
for recycling in accordance with local rules for
waste management.

8
PARTS
1x 4
2x 2
3x 2
4x 2
5x 1
6x 1
7x 1
8x 1
9x 1
10 x 2
11 x 1
12 x 1
13 x 2
14 x 2
15 x 2
A
x 16
Bx 4
C
x 2
D
x 2
Ex 4
Fx 4
Qty Qty
TIPS FOR SUCCESSFUL ASSEMBLY
• Read the assembly instructions thoroughly before
starting to build the grill.
• Assemble the grill on a clean and even surface
where there is no chance of any parts falling o.
• Before starting assembly: Remove all parts from
the packaging and sort them using the assembly
instructions.
• If you find that the grill is incomplete, please contact
Rusta Customer Services.
• Once all parts have been assembled, tighten all the
screws. This facilitates assemblyand increases grill
stability.
Tools included
M10-M6 M10-M8
ENG

9
ASSEMBLY INSTRUCTION
1
2
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.
5
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.
1
B
2
STEP 1 - Attach the four pre-threaded castor wheels (2 & 3) to each of the four brackets (1) by pushing them
through the hole. Using an adjustable spanner secure each castor wheel with 1x nut (B).
2 (2x)
3 (2x)
6 (1x)
5 (1x)
10 (2x)
11 (1x)
12 (1x)
13 (2x)
14 (2x)
15 (2x)
7 (1x)
8 (1x)
9 (1x)
1 (4x)
4 (2x)
C (2x)
D (2x)
2
1
F
B
Bx 4
Fx 4
1. To assemble the cart insert the two cross
pieces (4) into one of the four brackets (1)
from both the top and bottom.
2. Continue to insert the cross pieces (4)
into the other three brackets (1).
6
1
4
STEP 2 - To assemble the cart insert the two cross pieces (4) into one of the four brackets (1) from both the top and
bottom.
STEP 3 - Continue to insert the cross pieces (4) into the other three brackets (1).
STEP 4 - Secure the brackets (1) to the cross pieces (4) by using the 16x screws (A). Make sure the cart is secure
and all of the screws are tight before placing the Kamado Grill (9) into it.
STEP 5 - To place the Kamado Grill (9) on the cart first remove all of the items that are inside of the grill to make
lifting easier.
STEP 6 - Use a minimum of two people when lifting the Kamado Grill onto the cart. Place one of your hands in the
bottom vent of the Kamado and the other under the grill. Lifting by the hinge or the side tables could result
in injury and damage to the product.
STEP 7 - Place the Kamado Grill on the cart with the bottom vent facing to the front of the cart allowing the vent
to open and close without any interruption.
Assemblyinstructions
A
1
3
2
1
4
Attach the four pre-threaded castor wheels
(2 and 3) to each of the four brackets (1)
by pushing them through the hole. Using
an adjustable spanner secure each castor
wheel with 1 x nut (B).

10
3
6
1
4
STEP 2 - To assemble the cart insert the two cross pieces (4) into one of the four brackets (1) from both the top and
bottom.
STEP 3 - Continue to insert the cross pieces (4) into the other three brackets (1).
STEP 4 - Secure the brackets (1) to the cross pieces (4) by using the 16x screws (A). Make sure the cart is secure
and all of the screws are tight before placing the Kamado Grill (9) into it.
STEP 5 - To place the Kamado Grill (9) on the cart first remove all of the items that are inside of the grill to make
lifting easier.
STEP 6 - Use a minimum of two people when lifting the Kamado Grill onto the cart. Place one of your hands in the
bottom vent of the Kamado and the other under the grill. Lifting by the hinge or the side tables could result
in injury and damage to the product.
STEP 7 - Place the Kamado Grill on the cart with the bottom vent facing to the front of the cart allowing the vent
to open and close without any interruption.
Assemblyinstructions
A
1
3
2
2
A
1
3
1. Secure the brackets (1) to the cross pieces (4) by using the 16 x
screws (A). Make sure the cart is secure and all of the screws are
tight before placing the Kamado Grill (9) into it.
2. To place the Kamado Grill (9) on the cart first remove all of the items
that are inside of the grill to make lifting easier.
3. Use a minimum of two people when lifting the barbecue onto the
cart. Place one of your hands in the bottom vent of the barbecue and
the other under the grill. Lifting by the hinge or the side tables could
result in injury and damage to the product.
4. Place the barbecue on the cart with the bottom vent facing to the
front of the cart allowing the vent to open and close without any
interruption.
A
x 16
ENG

11
7
Assemblyinstructions
8
9
5
7
6
STEP 8 - When the grill is securely placed on the cart add the firebox (8), charcoal plate (7), upper ring (6) and
cooking grill (5) inside of the Kamado Grill as displayed in the assembly diagram.
STEP 9 - Press down on the castor levers (2) to lock the castor wheels to ensure the Kamado can not move when
in use.
5
8
7
9
1. When the grill is securely placed on the cart add the firebox (8), charcoal
plate (7), upper ring (6) and cooking grill (5) inside of the barbecue as
displayed in the assembly diagram.
2. Press down on the castor levers (2) to lock the castor wheels to ensure the
barbecue can not move when in use.
4

12
8
Assembly instructions
STEP 10 - To attach the handle (10) to the lid of the Kamado Grill (9) start by attaching 2x handle brackets (11)
using the 2x pre-attached bolts and dome headed nuts. Attach the handle (11) to the brackets (10) using
2x bolts (C) and nuts (E).
9
C
11
10
E
STEP 11 - To attach the top vent (12) to the Kamado Grill (9) place it on top and align both the bolt holes. Secure
using 2x bolts (D) and nuts (E). Ensure that the top vent bolt is on the left hand side when assembling it.
D
9
12
Ensurethatthetopventboltisonthelefthandsidewhenassemblingit.
E
D
12
E
9
To attach the handle (10) to the lid of the barbecue (9)
start by attaching 2 x handle brackets (11) using the
2 x pre-attached bolts and dome headed nuts. Attach
the handle (11) to the brackets (10) using 2 x bolts (C)
and nuts (E).
To attach the top vent (12) to the barbecue (9)
place it on top and align both the bolt holes. Secure
using 2x bolts (D) and nuts (E). Ensure that the top vent
bolt is on the left hand side when assembling it.
8
Assembly instructions
STEP 10 - To attach the handle (10) to the lid of the Kamado Grill (9) start by attaching 2x handle brackets (11)
using the 2x pre-attached bolts and dome headed nuts. Attach the handle (11) to the brackets (10) using
2x bolts (C) and nuts (E).
9
C
11
10
E
STEP 11 - To attach the top vent (12) to the Kamado Grill (9) place it on top and align both the bolt holes. Secure
using 2x bolts (D) and nuts (E). Ensure that the top vent bolt is on the left hand side when assembling it.
D
9
12
Ensurethatthetopventboltisonthelefthandsidewhenassemblingit.
E
10
E
C
9
11
C
x 2
Ex 2
Ensure that the top vent bolt is on the left hand side when assembling it.
5
6
D
x 2
Ex 4
ENG

13
7
8
9
Assemblyinstructions
STEP 12 – Attach the 2x table brackets (14) to the Kamado Grill (9) using the 4x pre-attached bolts and dome
headed nuts per bracket. Please note the position shown in the above diagram
STEP 13 –
14
915
13
15
9
14
Attach the 2x table brackets (15) to the Kamado Grill (9) using the 4x pre-attached bolts and dome
headed nuts per bracket. Please note the position shown in the above diagram.
STEP 14 - Insert the 2x table hinge into each of the table brackets (14 & 15).
The Kamado Grill isnow ready to use butplease ensure that you have read the curing instructions
thoroughlyprior to use.
15
15
14
14
9
Attach the 2x table brackets (14) to the barbecue (9) using the 4x
pre-attached bolts and dome headed nuts per bracket. Please
note the position shown in the above diagram.
• Insert the 2x table hinge into each of the table brackets (14 and 15).
• The barbecue is now ready to use but please ensure that you have
read the curing instructions thoroughly prior to use.
9
Assemblyinstructions
STEP 12 – Attach the 2x table brackets (14) to the Kamado Grill (9) using the 4x pre-attached bolts and dome
headed nuts per bracket. Please note the position shown in the above diagram
STEP 13 –
14
915
13
15
9
14
Attach the 2x table brackets (15) to the Kamado Grill (9) using the 4x pre-attached bolts and dome
headed nuts per bracket. Please note the position shown in the above diagram.
STEP 14 - Insert the 2x table hinge into each of the table brackets (14 & 15).
The Kamado Grill isnow ready to use butplease ensure that you have read the curing instructions
thoroughlyprior to use.
14
15
9
13

14
SE
Tack för att du valt att
köpa en produkt från Rusta!
Läs igenom hela bruksanvisningen
innan montering och användning!
VARNING!
Om föreskriften inte efterföljs kan en olycka leda till
allvarlig person- eller egendomsskada.
Kolgrill, Kamado
Läs bruksanvisingen noggrant och se till att produkten installeras, används och
underhålls på rätt sätt enligt instruktionerna. Spara bruksanvisningen för senare bruk.
SÄKERHETSFÖRESKRIFTER
• Denna produkt är endast avsedd för utomhusbruk. Använd inte inomhus.
• Grillen ska vara placerad minst 2 meter från antändliga ämnen.
• Installera/använd inte grillen under tak eller överhäng som kan antän-
das.
• Använd inte grillen på lättantändliga underlag som exempelvis torrt
gräs, flis, löv eller bark.
• Brandrisk - glödloppor kan sprätta iväg.
• Håll alltid barn och husdjur på säkert avstånd från grillen när den används.
• Lämna aldrig en tänd grill utan uppsikt.
• Risk för koloxidförgiftning - tänd aldrig grillen eller låt den pyra eller
svalna i trånga utrymmen.
• Använd inte bensin, lacknafta, tändvätska, alkohol eller andra liknande
kemikalier för att tända eller återtända grillen. Använd endast brastän-
dare som uppfyller EN1860-3.
• Viktigt: när du öppnar locket vid höga temperaturer är det viktigt att
bara lyfta på locket en aning så att luftinflödet inte blir för stort. På så
sätt undviker du baksug och skadliga eldflammor.
• Denna produkt blir mycket het och ska inte flyttas under tiden den används.
OBS! Se monteringsanvisning på sidan 20.

15
• Använd alltid värmebeständiga grillhandskar vid hantering av varm
keramik och grillytor.
• Låt alltid grillen svalna helt innan du rengör den eller ställer undan
den.
• Inspektera alltid grillen före användning för att kontrollera slitage och
skador. Byt ut delar vid behov.
• Måste rengöras och underhållas regelbundet.
ANVÄNDNING
• Grillen är en Kamado barbecuegrill för utomhusbruk.
• Använd endast grillkol eller briketter i denna grill. Använd INTE bensin, lacknafta,
tändvätska, alkohol eller andra liknande kemikalier för att tända eller återtända
grillen.
• Grillen är endast avsedd för privat bruk.
TÄNDNING AV GRILLEN
• Se till att grillen är placerad på ett fast och plant underlag. Grillen måste stå på en
brandsäker yta. Det bör vara minst 2 meter till antändliga föremål.
• Innan grillen tänds ska båda hjulen låsas för att förhindra att den rör sig under an-
vändning.
• För att tända grillen placera 2-3 solida tändkuber på kolbrickan i botten av grillen
tillsammans med lite hoprullat tidningspapper. Lägg sedan 2-3 nävar grillkol/briket-
ter ovanpå tidningspappret. Öppna bottenventilen och tänd på tändkuberna med en
långskaftad tändare eller långa tändstickor.
• Du kan också tända med en grillstartare/skorstenständare: Placera 2-3 tändkuber på
kolbrickan i botten av grillen. Fyll grillstartaren med angivet antal kolbitar/briketter
och placera den ovanpå tändkuberna. Öppna bottenventilen och tänd på tändkuber-
na med en långskaftad tändare eller långa tändstickor. Vänta tills briketterna har en
jämn glöd. Häll grillkolen/briketterna på kolbrickan. Låt grillstartaren svalna på en
brandsäker yta.
• OBS! Använd INTE bensin, lacknafta, tändvätska, alkohol eller andra liknande kemi-
kalier för att tända eller återtända grillen.
• När tändkuberna börjat brinna ska bottenventilen och locket lämnas öppna i cirka 10
minuter så att det bildas en liten het glödbädd. Vänta tills grillkolen/briketterna har en
jämn glöd, lägg därefter på locket och låt ventilerna på locket och i botten vara öppna.
• OBS! Vi rekommenderar att du inte fyller på mer grillkol eller rör om i kolen när gril-
len är tänd. Då brinner kolen bättre.
• Se tillagningsanvisningarna nedan med förslag på temperatur och tillagningstid.
• OBS! Använd ALLTID värmebeständiga grillhandskar vid hantering av varm keramik
eller grillytor.

16
SE
TILLAGNINGSTIPS
LÅGTEMPERATURSTEKNING – GUIDE
1. Tänd grillen enligt anvisningarna ovan.
2. Bevaka grillen tills den har nått önskad temperatur. Se temperaturguide på sidan 18.
3. Stäng till bottenventilen helt för att bibehålla temperaturen.
4. Grillen är nu klar för matlagning.
RÖKNING – GUIDE
1. Tänd grillen enligt anvisningarna ovan.
2. Bevaka grillen tills den har nått önskad temperatur. Se temperaturguide på sidan 18.
3. Ställ bottenventilen på glänt och stäng toppventilen. Fortsätt att kontrollera tempera-
turen under några minuter.
4. Strö lite rökspån i en cirkel över den heta grillkolen för att ge mer smak.
5. Grillen är nu klar för rökning.
Tips! Blöt rökspånen eller plankorna i vatten under 15 minuter för att förlänga rökning-
sprocessen.
HÖGTEMPERATURSTEKNIG – GUIDE
1. Tänd grillen enligt anvisningarna ovan.
2. Stäng locket och öppna topp- och bottenventilerna helt.
3. Bevaka grillen tills den har nått önskad temperatur. Se temperaturguide på sidan 18.
4. Stäng bottenventilen halvvägs och fortsätt att kontrollera temperaturen under några
minuter.
5. Grillen är nu klar för matlagning.
OBS! Viktigt: när du öppnar locket vid höga temperaturer är det viktigt att bara lyfta på lock-
et en aning så att luftinflödet inte blir för stort. På så sätt undviker du baksug och skadliga
eldflammor.
PÅFYLLNING
Med ventilerna stängda håller grillen en hög temperatur i flera timmar. Vid längre tillag-
ningstider (t.ex. vid tillagning av en större stek eller långsam rökning) kan det bli nödvän-
digt att fylla på mer grillkol/briketter. Fyll på mer grillkol, gärna förberett i en grillstartare,
och fortsätt som ovan.
SLÄCKNING AV GRILLEN
Fyll inte på mer grillkol, stäng alla ventiler och locket för att låta elden slockna naturligt.
OBS! Använd INTE vatten för att släcka grillkolen eftersom det kan skada det keramiska
materialet.

17
RENGÖRING OCH UNDERHÅLL
• Dra åt banden och olja gångjärnen 2 gånger per år eller mer om det behövs.
• Låt grillens delar svalna helt före rengöring.
• Grillen måste rengöras noga regelbundet. Om grillen används i miljöer med hög risk för
korrosion, till exempel vid havet, är det extra viktigt att rengöra grillen ofta. Salt och fukt
bryter ner grillens skyddande yta, vilket kan leda till att ytan rostar.
• När grillen inte används bör den skyddas från regn och smuts under ett grillöverdrag.
Det förhindrar nedsmutsning och rostangrepp.
• Före långtidsförvaring, till exempel på vintern, måste grillen först rengöras noggrant,
torkas av och sedan förvaras under ett grillöverdrag i en torr och dammfri miljö.
UTVÄNDIG RENGÖRING
Torka av grillen utvändigt med en mjuk svamp, milt diskmedel och vatten. Skölj med rent
vatten och låt torka. Använd inte slipande rengöringsmedel.
INVÄNDIG RENGÖRING
• Denna grill är självrengörande. Värm upp den till 260ºC i 30 minuter för att bränna bort
livsmedelsrester och smuts.
• Använd INTE vatten eller andra typer av rengöringsmedel för att göra rent grillen
invändigt. Väggarna är porösa och absorberar alla vätskor, vilket kan orsaka sprickor i
den keramiska ytan. Om det blir för mycket sot används en stålborste eller en askraka
(medföljer ej) för att skrapa bort kolresterna före nästa användning.
RENGÖRING AV GRILLGALLER
• Använd inte skarpa föremål för att rengöra grillgallret, det kan skada ytan.
• Grillgallret behöver inte rengöras efter varje användning. Avlägsna resterna med en
borste och torka sedan med hushållspapper.
• Ibland måste grillgallret dock rengöras mer noggrant. Använd milt diskmedel och vat-
ten. Skölj med rent vatten och låt torka.
• Före grillningen kan grillgallret oljas in med matolja för att förhindra att grillrester
fastnar.

18
INFORMATION OM ROSTFRITT STÅL
En vanlig missuppfattning om rostfritt stål är att det inte kan oxidera, vilket är fel. Allt stål
kan oxidera när förhållanden för oxidering är rätta. Rostfritt stål har däremot en högre
motstånds- kraft mot oxidering än icke rostfritt stål. Det betyder att även rostfritt stål
måste underhållas för att undvika oxidering och annan korrosion. Vanligast är att grillen,
om den inte underhålls, kan drabbas av så kallad rödoxid. Detta anses normalt och är inte
skäl för reklamation.
RENGÖRING AV ROSTFRITT STÅL
• Börja med att torka ytorna med en fuktig trasa och ett milt rengöringsmedel. Ytorna ska
bli rena från smuts och fett. Torka med en torr trasa.
• Om grillen har fått ytrost kan du använda lite polermedel Autosol på en trasa och polera
ytan tills ytrosten försvinner. Torka rent med en torr trasa.
• För att skydda ytan kan du spraya på ett tunnt lager med 5–56 eller WD−40, två univer-
salmedel som löser upp rödoxid och skyddar mot fukt. Stryk ut medlet med en trasa så
att du får en jämn hinna. OBS! Dessa medel ska inte användas på grillens målade ytor
eller på ytor som kommer i kontakt med mat.
SE
TILLAGNINGSTEMPERATURER – GUIDE Bottenventil
Lågtemperatur/ rökning (110ºC–135ºC) Toppventil Öppen
4
Careandsafeuseguidelines
HIGH TEMPERATURE COOKING GUIDE
• Light the lump charcoal according to the the instructions on page 3.
• Close the lid and fully open the top and bottom vents.
• Monitor the Kamado until it has risen to the desired temperature. See page 4 for a temperature cooking guide.
• Close the top vent half way and continue to check the temperature for a few more minutes.
• 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.
FOOD COOKING INFORMATION
• DO NOT cook until the fuel has a coating of ash.
• Please read and follow this advice when cooking on your Kamado.
• Always wash your hands before and after handling uncooked meat and before eating.
• Always keep raw meat away from cooked meat and other foods.
• Before cooking ensure grill surfaces and tools are clean and free of old food residues.
• DO NOT use the same utensils to handle cooked and uncooked foods.
• Ensure all meat is cooked thoroughly before eating.
• CAUTION – eating raw or under cooked meat can cause food poisoning (e.g. bacteria strains such as E.coli).
• To reduce the risk of under cooked meat cut open to ensure it is cooked all the way through.
• CAUTION – if the meat has been cooked sufficiently the meat juices should be clear and there should be no
traces of pink/red juice or meat colouring.
• Pre-cooking larger pieces of meat and joints is recommended before finally cooking on your grill.
• After cooking on your Kamado always clean the grill cooking surfaces and utensils.
REFUELLING
• With the vents closed, the Kamado stays at a high temperature for several hours. If you require a longer
cooking time (e.g when roasting a whole joint or slow smoking), it may be necessary to add more charcoal.
Just add some additional charcoal and continue as above.
COOKING TEMPERATURE GUIDE
Slow cook / Smoke (110ºC-135ºC) Top vent Bottom vent
Beef Brisket 2 Hrs per lb.
Pulled Pork 2 Hrs per lb.
Whole Chicken 3-4 Hr.
Ribs 3-5 Hrs.
Roasts 9+ Hrs.
Grill / Roast (160ºC-180ºC) Top vent Bottom vent
Fish 15-20 Min.
Pork Tenderloin 15-30 Min.
Chicken Pieces 30-45 Min.
Whole Chicken 1-1.5 Hrs.
Leg of lamb 3-4 Hrs.
Turkey 2-4 Hrs.
Ham 2-5 Hrs.
Sear (260ºC-370ºC) Top vent Bottom vent
Steak 5-8 Min.
Pork Chops 6-10 Min.
Burgers 6-10 Min.
Sausages 6-10 Min.
Open Closed
Stängd
4
Careandsafeuseguidelines
HIGH TEMPERATURE COOKING GUIDE
• Light the lump charcoal according to the the instructions on page 3.
• Close the lid and fully open the top and bottom vents.
• Monitor the Kamado until it has risen to the desired temperature. See page 4 for a temperature cooking guide.
• Close the top vent half way and continue to check the temperature for a few more minutes.
• 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.
FOOD COOKING INFORMATION
• DO NOT cook until the fuel has a coating of ash.
• Please read and follow this advice when cooking on your Kamado.
• Always wash your hands before and after handling uncooked meat and before eating.
• Always keep raw meat away from cooked meat and other foods.
• Before cooking ensure grill surfaces and tools are clean and free of old food residues.
• DO NOT use the same utensils to handle cooked and uncooked foods.
• Ensure all meat is cooked thoroughly before eating.
• CAUTION – eating raw or under cooked meat can cause food poisoning (e.g. bacteria strains such as E.coli).
• To reduce the risk of under cooked meat cut open to ensure it is cooked all the way through.
• CAUTION – if the meat has been cooked sufficiently the meat juices should be clear and there should be no
traces of pink/red juice or meat colouring.
• Pre-cooking larger pieces of meat and joints is recommended before finally cooking on your grill.
• After cooking on your Kamado always clean the grill cooking surfaces and utensils.
REFUELLING
• With the vents closed, the Kamado stays at a high temperature for several hours. If you require a longer
cooking time (e.g when roasting a whole joint or slow smoking), it may be necessary to add more charcoal.
Just add some additional charcoal and continue as above.
COOKING TEMPERATURE GUIDE
Slow cook / Smoke (110ºC-135ºC) Top vent Bottom vent
Beef Brisket 2 Hrs per lb.
Pulled Pork 2 Hrs per lb.
Whole Chicken 3-4 Hr.
Ribs 3-5 Hrs.
Roasts 9+ Hrs.
Grill / Roast (160ºC-180ºC) Top vent Bottom vent
Fish 15-20 Min.
Pork Tenderloin 15-30 Min.
Chicken Pieces 30-45 Min.
Whole Chicken 1-1.5 Hrs.
Leg of lamb 3-4 Hrs.
Turkey 2-4 Hrs.
Ham 2-5 Hrs.
Sear (260ºC-370ºC) Top vent Bottom vent
Steak 5-8 Min.
Pork Chops 6-10 Min.
Burgers 6-10 Min.
Sausages 6-10 Min.
Open Closed
Oxbringa 4 tim/kg
4
Careandsafeuseguidelines
HIGH TEMPERATURE COOKING GUIDE
• Light the lump charcoal according to the the instructions on page 3.
• Close the lid and fully open the top and bottom vents.
• Monitor the Kamado until it has risen to the desired temperature. See page 4 for a temperature cooking guide.
• Close the top vent half way and continue to check the temperature for a few more minutes.
• 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.
FOOD COOKING INFORMATION
• DO NOT cook until the fuel has a coating of ash.
• Please read and follow this advice when cooking on your Kamado.
• Always wash your hands before and after handling uncooked meat and before eating.
• Always keep raw meat away from cooked meat and other foods.
• Before cooking ensure grill surfaces and tools are clean and free of old food residues.
• DO NOT use the same utensils to handle cooked and uncooked foods.
• Ensure all meat is cooked thoroughly before eating.
• CAUTION – eating raw or under cooked meat can cause food poisoning (e.g. bacteria strains such as E.coli).
• To reduce the risk of under cooked meat cut open to ensure it is cooked all the way through.
• CAUTION – if the meat has been cooked sufficiently the meat juices should be clear and there should be no
traces of pink/red juice or meat colouring.
• Pre-cooking larger pieces of meat and joints is recommended before finally cooking on your grill.
• After cooking on your Kamado always clean the grill cooking surfaces and utensils.
REFUELLING
• With the vents closed, the Kamado stays at a high temperature for several hours. If you require a longer
cooking time (e.g when roasting a whole joint or slow smoking), it may be necessary to add more charcoal.
Just add some additional charcoal and continue as above.
COOKING TEMPERATURE GUIDE
Slow cook / Smoke (110ºC-135ºC) Top vent Bottom vent
Beef Brisket 2 Hrs per lb.
Pulled Pork 2 Hrs per lb.
Whole Chicken 3-4 Hr.
Ribs 3-5 Hrs.
Roasts 9+ Hrs.
Grill / Roast (160ºC-180ºC) Top vent Bottom vent
Fish 15-20 Min.
Pork Tenderloin 15-30 Min.
Chicken Pieces 30-45 Min.
Whole Chicken 1-1.5 Hrs.
Leg of lamb 3-4 Hrs.
Turkey 2-4 Hrs.
Ham 2-5 Hrs.
Sear (260ºC-370ºC) Top vent Bottom vent
Steak 5-8 Min.
Pork Chops 6-10 Min.
Burgers 6-10 Min.
Sausages 6-10 Min.
Open Closed
4
Careandsafeuseguidelines
HIGH TEMPERATURE COOKING GUIDE
• Light the lump charcoal according to the the instructions on page 3.
• Close the lid and fully open the top and bottom vents.
• Monitor the Kamado until it has risen to the desired temperature. See page 4 for a temperature cooking guide.
• Close the top vent half way and continue to check the temperature for a few more minutes.
• 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.
FOOD COOKING INFORMATION
• DO NOT cook until the fuel has a coating of ash.
• Please read and follow this advice when cooking on your Kamado.
• Always wash your hands before and after handling uncooked meat and before eating.
• Always keep raw meat away from cooked meat and other foods.
• Before cooking ensure grill surfaces and tools are clean and free of old food residues.
• DO NOT use the same utensils to handle cooked and uncooked foods.
• Ensure all meat is cooked thoroughly before eating.
• CAUTION – eating raw or under cooked meat can cause food poisoning (e.g. bacteria strains such as E.coli).
• To reduce the risk of under cooked meat cut open to ensure it is cooked all the way through.
• CAUTION – if the meat has been cooked sufficiently the meat juices should be clear and there should be no
traces of pink/red juice or meat colouring.
• Pre-cooking larger pieces of meat and joints is recommended before finally cooking on your grill.
• After cooking on your Kamado always clean the grill cooking surfaces and utensils.
REFUELLING
• With the vents closed, the Kamado stays at a high temperature for several hours. If you require a longer
cooking time (e.g when roasting a whole joint or slow smoking), it may be necessary to add more charcoal.
Just add some additional charcoal and continue as above.
COOKING TEMPERATURE GUIDE
Slow cook / Smoke (110ºC-135ºC) Top vent Bottom vent
Beef Brisket 2 Hrs per lb.
Pulled Pork 2 Hrs per lb.
Whole Chicken 3-4 Hr.
Ribs 3-5 Hrs.
Roasts 9+ Hrs.
Grill / Roast (160ºC-180ºC) Top vent Bottom vent
Fish 15-20 Min.
Pork Tenderloin 15-30 Min.
Chicken Pieces 30-45 Min.
Whole Chicken 1-1.5 Hrs.
Leg of lamb 3-4 Hrs.
Turkey 2-4 Hrs.
Ham 2-5 Hrs.
Sear (260ºC-370ºC) Top vent Bottom vent
Steak 5-8 Min.
Pork Chops 6-10 Min.
Burgers 6-10 Min.
Sausages 6-10 Min.
Open Closed
Pulled pork 4 tim/kg
Hel kyckling 3–4 timmar
Revbenr 3–5 timmar
Stekar 9+ timmar
Grill / stekning (160ºC–180ºC)
Fisk 15–20 min.
4
Careandsafeuseguidelines
HIGH TEMPERATURE COOKING GUIDE
• Light the lump charcoal according to the the instructions on page 3.
• Close the lid and fully open the top and bottom vents.
• Monitor the Kamado until it has risen to the desired temperature. See page 4 for a temperature cooking guide.
• Close the top vent half way and continue to check the temperature for a few more minutes.
• 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.
FOOD COOKING INFORMATION
• DO NOT cook until the fuel has a coating of ash.
• Please read and follow this advice when cooking on your Kamado.
• Always wash your hands before and after handling uncooked meat and before eating.
• Always keep raw meat away from cooked meat and other foods.
• Before cooking ensure grill surfaces and tools are clean and free of old food residues.
• DO NOT use the same utensils to handle cooked and uncooked foods.
• Ensure all meat is cooked thoroughly before eating.
• CAUTION – eating raw or under cooked meat can cause food poisoning (e.g. bacteria strains such as E.coli).
• To reduce the risk of under cooked meat cut open to ensure it is cooked all the way through.
• CAUTION – if the meat has been cooked sufficiently the meat juices should be clear and there should be no
traces of pink/red juice or meat colouring.
• Pre-cooking larger pieces of meat and joints is recommended before finally cooking on your grill.
• After cooking on your Kamado always clean the grill cooking surfaces and utensils.
REFUELLING
• With the vents closed, the Kamado stays at a high temperature for several hours. If you require a longer
cooking time (e.g when roasting a whole joint or slow smoking), it may be necessary to add more charcoal.
Just add some additional charcoal and continue as above.
COOKING TEMPERATURE GUIDE
Slow cook / Smoke (110ºC-135ºC) Top vent Bottom vent
Beef Brisket 2 Hrs per lb.
Pulled Pork 2 Hrs per lb.
Whole Chicken 3-4 Hr.
Ribs 3-5 Hrs.
Roasts 9+ Hrs.
Grill / Roast (160ºC-180ºC) Top vent Bottom vent
Fish 15-20 Min.
Pork Tenderloin 15-30 Min.
Chicken Pieces 30-45 Min.
Whole Chicken 1-1.5 Hrs.
Leg of lamb 3-4 Hrs.
Turkey 2-4 Hrs.
Ham 2-5 Hrs.
Sear (260ºC-370ºC) Top vent Bottom vent
Steak 5-8 Min.
Pork Chops 6-10 Min.
Burgers 6-10 Min.
Sausages 6-10 Min.
Open Closed
4
Careandsafeuseguidelines
HIGH TEMPERATURE COOKING GUIDE
• Light the lump charcoal according to the the instructions on page 3.
• Close the lid and fully open the top and bottom vents.
• Monitor the Kamado until it has risen to the desired temperature. See page 4 for a temperature cooking guide.
• Close the top vent half way and continue to check the temperature for a few more minutes.
• 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.
FOOD COOKING INFORMATION
• DO NOT cook until the fuel has a coating of ash.
• Please read and follow this advice when cooking on your Kamado.
• Always wash your hands before and after handling uncooked meat and before eating.
• Always keep raw meat away from cooked meat and other foods.
• Before cooking ensure grill surfaces and tools are clean and free of old food residues.
• DO NOT use the same utensils to handle cooked and uncooked foods.
• Ensure all meat is cooked thoroughly before eating.
• CAUTION – eating raw or under cooked meat can cause food poisoning (e.g. bacteria strains such as E.coli).
• To reduce the risk of under cooked meat cut open to ensure it is cooked all the way through.
• CAUTION – if the meat has been cooked sufficiently the meat juices should be clear and there should be no
traces of pink/red juice or meat colouring.
• Pre-cooking larger pieces of meat and joints is recommended before finally cooking on your grill.
• After cooking on your Kamado always clean the grill cooking surfaces and utensils.
REFUELLING
• With the vents closed, the Kamado stays at a high temperature for several hours. If you require a longer
cooking time (e.g when roasting a whole joint or slow smoking), it may be necessary to add more charcoal.
Just add some additional charcoal and continue as above.
COOKING TEMPERATURE GUIDE
Slow cook / Smoke (110ºC-135ºC) Top vent Bottom vent
Beef Brisket 2 Hrs per lb.
Pulled Pork 2 Hrs per lb.
Whole Chicken 3-4 Hr.
Ribs 3-5 Hrs.
Roasts 9+ Hrs.
Grill / Roast (160ºC-180ºC) Top vent Bottom vent
Fish 15-20 Min.
Pork Tenderloin 15-30 Min.
Chicken Pieces 30-45 Min.
Whole Chicken 1-1.5 Hrs.
Leg of lamb 3-4 Hrs.
Turkey 2-4 Hrs.
Ham 2-5 Hrs.
Sear (260ºC-370ºC) Top vent Bottom vent
Steak 5-8 Min.
Pork Chops 6-10 Min.
Burgers 6-10 Min.
Sausages 6-10 Min.
Open Closed
Fläskfilé 15–30 min.
Kyckling i delar 30–45 min.
Hel kyckling 1–1,5 timmar
Lammstek 3–4 hours
Kalkon 2–4 hours
Skinka 2–5 hours
Sear (260ºC–370ºC)
Kött i skivor 5–8 min.
4
Careandsafeuseguidelines
HIGH TEMPERATURE COOKING GUIDE
• Light the lump charcoal according to the the instructions on page 3.
• Close the lid and fully open the top and bottom vents.
• Monitor the Kamado until it has risen to the desired temperature. See page 4 for a temperature cooking guide.
• Close the top vent half way and continue to check the temperature for a few more minutes.
• 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.
FOOD COOKING INFORMATION
• DO NOT cook until the fuel has a coating of ash.
• Please read and follow this advice when cooking on your Kamado.
• Always wash your hands before and after handling uncooked meat and before eating.
• Always keep raw meat away from cooked meat and other foods.
• Before cooking ensure grill surfaces and tools are clean and free of old food residues.
• DO NOT use the same utensils to handle cooked and uncooked foods.
• Ensure all meat is cooked thoroughly before eating.
• CAUTION – eating raw or under cooked meat can cause food poisoning (e.g. bacteria strains such as E.coli).
• To reduce the risk of under cooked meat cut open to ensure it is cooked all the way through.
• CAUTION – if the meat has been cooked sufficiently the meat juices should be clear and there should be no
traces of pink/red juice or meat colouring.
• Pre-cooking larger pieces of meat and joints is recommended before finally cooking on your grill.
• After cooking on your Kamado always clean the grill cooking surfaces and utensils.
REFUELLING
• With the vents closed, the Kamado stays at a high temperature for several hours. If you require a longer
cooking time (e.g when roasting a whole joint or slow smoking), it may be necessary to add more charcoal.
Just add some additional charcoal and continue as above.
COOKING TEMPERATURE GUIDE
Slow cook / Smoke (110ºC-135ºC) Top vent Bottom vent
Beef Brisket 2 Hrs per lb.
Pulled Pork 2 Hrs per lb.
Whole Chicken 3-4 Hr.
Ribs 3-5 Hrs.
Roasts 9+ Hrs.
Grill / Roast (160ºC-180ºC) Top vent Bottom vent
Fish 15-20 Min.
Pork Tenderloin 15-30 Min.
Chicken Pieces 30-45 Min.
Whole Chicken 1-1.5 Hrs.
Leg of lamb 3-4 Hrs.
Turkey 2-4 Hrs.
Ham 2-5 Hrs.
Sear (260ºC-370ºC) Top vent Bottom vent
Steak 5-8 Min.
Pork Chops 6-10 Min.
Burgers 6-10 Min.
Sausages 6-10 Min.
Open Closed
4
Careandsafeuseguidelines
HIGH TEMPERATURE COOKING GUIDE
• Light the lump charcoal according to the the instructions on page 3.
• Close the lid and fully open the top and bottom vents.
• Monitor the Kamado until it has risen to the desired temperature. See page 4 for a temperature cooking guide.
• Close the top vent half way and continue to check the temperature for a few more minutes.
• 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.
FOOD COOKING INFORMATION
• DO NOT cook until the fuel has a coating of ash.
• Please read and follow this advice when cooking on your Kamado.
• Always wash your hands before and after handling uncooked meat and before eating.
• Always keep raw meat away from cooked meat and other foods.
• Before cooking ensure grill surfaces and tools are clean and free of old food residues.
• DO NOT use the same utensils to handle cooked and uncooked foods.
• Ensure all meat is cooked thoroughly before eating.
• CAUTION – eating raw or under cooked meat can cause food poisoning (e.g. bacteria strains such as E.coli).
• To reduce the risk of under cooked meat cut open to ensure it is cooked all the way through.
• CAUTION – if the meat has been cooked sufficiently the meat juices should be clear and there should be no
traces of pink/red juice or meat colouring.
• Pre-cooking larger pieces of meat and joints is recommended before finally cooking on your grill.
• After cooking on your Kamado always clean the grill cooking surfaces and utensils.
REFUELLING
• With the vents closed, the Kamado stays at a high temperature for several hours. If you require a longer
cooking time (e.g when roasting a whole joint or slow smoking), it may be necessary to add more charcoal.
Just add some additional charcoal and continue as above.
COOKING TEMPERATURE GUIDE
Slow cook / Smoke (110ºC-135ºC) Top vent Bottom vent
Beef Brisket 2 Hrs per lb.
Pulled Pork 2 Hrs per lb.
Whole Chicken 3-4 Hr.
Ribs 3-5 Hrs.
Roasts 9+ Hrs.
Grill / Roast (160ºC-180ºC) Top vent Bottom vent
Fish 15-20 Min.
Pork Tenderloin 15-30 Min.
Chicken Pieces 30-45 Min.
Whole Chicken 1-1.5 Hrs.
Leg of lamb 3-4 Hrs.
Turkey 2-4 Hrs.
Ham 2-5 Hrs.
Sear (260ºC-370ºC) Top vent Bottom vent
Steak 5-8 Min.
Pork Chops 6-10 Min.
Burgers 6-10 Min.
Sausages 6-10 Min.
Open Closed
Fläskkotletter 6–10 min.
Burgare 6–10 min.
Korv 6–10 min.

19
REKLAMATIONSRÄTT
Enligt gällande lag ska produkten vid reklamation lämnas in på inköpsstället och
originalkvitto bifogas. Användaren är ansvarig för eventuella skador på produkten om
produkten använts till ändamål den inte är avsedd för eller om bruksanvisningen inte
följts. Reklamationsrätten gäller i sådant fall inte.
INFORMATION OM MILJÖFARLIGT AVFALL
Uttjänt produkt ska hanteras separat från hushållsavfall
och lämnas in för återvinning enligt lokala regler för
avfallshantering.

20
DELAR
1x 4
2x 2
3x 2
4x 2
5x 1
6x 1
7x 1
8x 1
9x 1
10 x 2
11 x 1
12 x 1
13 x 2
14 x 2
15 x 2
A
x 16
Bx 4
C
x 2
D
x 2
Ex 4
Fx 4
Antal Antal
TIPS FÖR EN LYCKAD MONTERING
• Läs igenom hela monteringsanvisningen innan
monteringen påbörjas.
• Montera grillen på ett rent och jämn yta där det
inte finns risk att delar kommer bort.
• Innan monteringen påbörjas: Ta ut alla delar ur
förpackningen och sortera dem med hjälp av
monteringsanvisningen.
• Skulle grillen trots noggrann kontroll inte vara
komplett, var vänlig och kontakta Rustas kund-
tjänst.
• Dra åt alla skruvar först när alla delar är kom-
plett monterade. Detta underlättar vid montering
och höjer grillens stabilitet.
Inkluderade verktyg
M10-M6 M10-M8
SE