Bedienungsanleitung Vonroc BQ501XX (Seite 9 von 72) (Deutsch, Englisch, Holländisch, Dänisch, Französisch, Italienisch, Portugiesisch, Spanisch, Polnisch, Schwedisch)

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Grilling / roasting guide

• Follow the instructions in the paragraph Fire

lighting to light the kamado.

• Close the top vent half-way and monitor the

kamado until it reaches the desired tempera-

ture.

• Refer to the Grilling / Roasting table below for

cooking suggestions.

Grill /

Roast

160°C –

180°C

Top vent

(15) setting

Bottom vent

(17) setting

Fish 15-20 min.

Pork ten-

derloin 15-30 min.

Chicken

pieces 30-45 min.

Whole

chicken 60-90 min.

Leg of lamb 3-4 hours

Turkey 2-4 hours

Ham 2-5 hours

Searing guide

• Follow the instructions in the paragraph Fire

lighting to light the kamado

• Open the top vent and monitor the kamado until

it reaches the desired temperature.

• Refer to the Searing table below for cooking

suggestions.

Searing 260°C –

370°C

Top vent

(15) setting

Bottom vent

(17) setting

Steak 5-8 min.

Pork chops 6-10 min.

Burgers 6-10 min.

Sausages 6-10 min.

After each use

Do not use water to extinguish the kamado,

unless in an emergency. Extinguishing with

water will inﬂict a thermal shock on the

kamado which can cause irreparable

damage, such as cracking of ceramic parts.

• To extinguish the kamado, stop adding fuel,

close the lid and completely shut the top (15)

and bottom (17) air vents.

• Allow the ﬁre to die naturally.

5. MAINTENANCE

Cleaning

Do not use water or any other cleaning

products on the inside of the kamado. The

surfaces on the inside are porous and will

absorb any ﬂuids used. Absorbed ﬂuids

may lead to irreparable damage, such as

cracking of ceramic parts. Absorbed

chemicals may also contaminate food that

is prepared on the kamado.

• The inside of the kamado does not require

extensive cleaning. Heat the kamado to approx-

imately 250°C for 30 minutes to scorch off any

food remains or other debris.

• Use a wire brush to clean the grill (5).

Wait until the kamado has completely

cooled down before further cleaning.

• Excessive soot and carbon remnants on the

inside of the kamado may be scraped off using

a wire brush before next use.

• Remove the spent fuel, ash and other debris

from the ﬁrebox (7) before next use.

• The charcoal grate (6) may be cleaned with a

non-abrasive cleaner.

• Use a damp cloth with a mild detergent to clean

the outside of the kamado barbecue (8).

Storage

It is recommended to store the kamado in a garage

or shed for optimal weather protection. Use the

included weatherproof cover when the kamado is

kept outside.

Remove the weatherproof cover before

use. The kamado must not be covered by

the weatherproof cover, nor by any other

objects, while it is in operation. After use,

wait until the kamado has cooled down

completely before covering it.

Regular maintenance

The kamado barbecue is designed to require mini-

mal maintenance. Still, metal bands and fasteners

might loosen over time due to cycling between

hot and cold temperatures. Inspect the metal

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