Duomo - Barbecue Klarstein - Free user manual and instructions

Technical Features	Klarstein Duomo electric barbecue, 2000 W power, cooking surface 45 x 30 cm, made of stainless steel.
Usage	Ideal for cooking meats, vegetables, and fish, with adjustable thermostat for optimal temperature control.
Maintenance and Repair	Easy to clean thanks to its stainless steel surface, the grills are removable and dishwasher safe.
Safety	Equipped with an overheating protection system, non-slip feet for optimal stability during use.
General Information	Electric barbecue suitable for indoor and outdoor use, lightweight and portable, ideal for small spaces.

Frequently Asked Questions - Duomo Klarstein

How do I assemble the Klarstein Duomo barbecue?

Please follow the instructions provided in the user manual. Make sure to check that all parts are present before starting assembly.

How do I clean the barbecue after use?

Allow the barbecue to cool completely, then use a wire brush to remove food residues. Clean the surfaces with soapy water and a soft cloth.

What is the capacity of the Klarstein Duomo barbecue?

The Klarstein Duomo has a cooking surface of approximately 70 cm x 40 cm, allowing you to cook several foods at the same time.

Can I use charcoal with this barbecue?

No, the Klarstein Duomo is designed to be used with gas only. Do not use charcoal or other fuels.

How do I adjust the temperature of the barbecue?

Use the control buttons located at the front of the barbecue to adjust the cooking temperature as needed.

What should I do if the barbecue does not light?

Check that the gas is turned on and that the gas bottle is full. Also ensure that the barbecue is properly connected to the gas source.

Is the Klarstein Duomo barbecue suitable for indoor use?

No, this barbecue is designed for outdoor use only. Do not use it in enclosed spaces.

How do I store the barbecue during winter?

Thoroughly clean the barbecue, disconnect the gas bottle, and cover it with a suitable cover to protect it from the weather.

Is there a warranty for the Klarstein Duomo barbecue?

Yes, the product is generally covered by a 2-year warranty. Please refer to the warranty conditions provided with your purchase.

Where can I buy spare parts for the Klarstein Duomo?

Spare parts can be purchased directly from the Klarstein website or from authorized dealers. Contact customer service for more information.

USER MANUAL Duomo Klarstein

Unit 6 Riverside Business Centre

Brighton Road

Shoreham-by-Sea

BN436RE

United Kingdom

SICHERHEITSHINWEISE

WARNING

Congratulations on purchasing this device. Please read the following instructions carefully and follow them to prevent possible damages. We assume no liability for damage caused by disregard of the instructions and improper use. Scan the QR code to get access to the latest user manual and more product information.

CONTENT

Safety Instructions 24

Parts 26

Assembly 27

Setting Up the Grill 30

Notes on Operation 31

Cooking Temperatures and Cooking Times 33

Cooking Methods 34

Grilling Guide (Temperatures/Times) 38

Cleaning and Maintenance 41

MANUFACTURER & IMPORTER (UK)

Manufacturer:

Chal-Tec GmbH, Wallstrasse 16, 10179 Berlin, Germany.

Importer for Great Britain:

Chal-Tec UK limited

Unit 6 Riverside Business Centre

Brighton Road

Shoreham-by-Sea

BN436RE

United Kingdom

SAFETY INSTRUCTIONS

WARNING

Danger of suffocation! The grill is intended for outdoor use only. It must not be used in buildings, garages or other enclosed areas. Toxic fumes may form, causing suffocation.

• Read these instructions carefully prior to assembly and use and retain them for future reference.
• Failure to follow these instructions could lead to serious injury and/or significant damage to property.
• Do not use the grill if there is any doubt over the correct assembly or lighting procedure.
• Check the grill for damage before use. Do not use it if any parts are damaged.
• The grill must have a minimum side, back and front clearance from any combustible material of at least 1000mm . Additionally there must be a clearance of at least 2000mm clear above the cooking surface of the grill.
• Flammable materials and liquids must be stored well away from the grill.
• Aerosols must not be used near the grill.
• The grill should not be moved when lit or hot.
• A lit grill should be attended at all times.
  Always keep children and pets at a safe distance from the grill.
• Unsupervised children and the infirm should not be allowed close to the grill during preheat, cooking, burn off or cooling down of the appliance.
• Avoid dousing the grill with water.
• Do not use this appliance in a tent, caravan, car, cellar, loft or boat, under awnings, parasols or pavilions.
• Do not use the grill as an oven.
• FIRE DANGER - Hot embers may escape during use.
• Do not use petrol, spirit, lighter fuel, alcohol or other similar chemicals to ignite or reignite the grill.
• Do not use coal in this appliance.
• When opening the lid at high temperatures, it is important to lift the lid only slightly, slowly and safely to allow air to enter, preventing retraction or are-ups that may cause injury.
• Observe the specified grilling times and temperatures.
• Do not use the grill on wooden terraces or other flammable surfaces such as dry grass, wood shavings, leaves or ornamental bark.

CAUTION

Risk of injury! The grill gets very hot, do not move it during operation. Always use heat-resistant gloves when handling hot ceramics or cooking surfaces. Allow the appliance to cool down completely before moving or storing it.

• Ensure the grill charcoal is completely extinguished when the grill is not in use.
• For safety reasons it is advisable to keep a fire extinguisher and fire blanket close to hand.
  Always allow the grill to completely cool down before covering.
• Please dispose of all packing materials and carefully and keep plastic bags out of the reach of children.

CAUTION!

DO NOT USE SPIRIT OR PETROL FOR LIGHTING OR RE-LIGHTING!

PARTS

A=1 set	B=1 pcs	C=3 pcs
D=2 sets	E=2 sets 1 pcs	F=
G=1 pcs 1 pcs 1 pcs	H=	I=
J=1 pcs 1 set	K=	L=1 set
N=2 pcs	M=3 pcs	O=8 pcs
Nut P M6=4 pcs	Washer Q Ø6=2 pcs	Screw R M6x18=1 pcs
Screw M6x10=12 pcs	T Screw M6x12=8 pcs	U Spanner 1 pcs

2

3

SETTING UP THE GRILL

• 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.
• Make sure that the grill is NOT positioned underneath any combustible material on a surface.
• There MUST be a clearance of at least 1000mm from the sides, back and front of the grill to any combustible materials or surfaces. There must also be a clearance of at least 2000mm above the cooking surfaces to any combustible surface
• Flammable materials of any description MUST be kept well away from the grill.
• The grill must be positioned to avoid walkways, gangways and general pedestrian access.
• The nature of a grill is such that many of the surfaces are hot to touch, the positioning of the grill should take into consideration the possibility of accidental hand or body contact.

Using the Grill in Outdoor Enclosures

Any enclosure in which the grill 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.
• Within a partial enclosure that includes an overhead cover and no more than two walls.

• 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.

Using the Grill on the Balcony

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.

WARNING

Danger of suffocation! Burning charcoal inside can kill. It gives off carbon monoxide which has no odour.

NOTES ON OPERATION

Before Lighting

1. Set the grill up on a hard non-combustible level surface. The base of the grill will get hot so be sure to keep away from areas that could catch fire.
2. Be sure charcoal grate is in place in fi rebox (bottom bowl). Pile charcoal in a pyramid shape on charcoal grate. Ignite charcoal as instructed on charcoal packaging using fi relighter or a chimney starter.
3. 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 grilling surfaces and tools are clean and free of old food residue.

After Use

• Make sure all coals are fully extinguished and the grill is cool.
• Remove ashes.
• Wash grill 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.

WARNING

Danger of suffocation! DO NOT use charcoal briquettes for indoor cooking or heating. TOXIC carbon monoxide fumes can accumulate and cause asphyxiation and death!

WARNING

Fire hazard! This grill is not intended to be installed in or on recreational vehicles and/or boats. Live hot embers can create a fire hazard.

Lighting the Grill

1. Place about 1 to 2kg of charcoal into the fire bowl.
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.
5. Close the hood and adjust air flow until the desired temperature is reached. Opening the vents makes the charcoal burn hotter.
6. Pre-heat for 15 minutes prior to cooking. Do not cook before the fuel has a coating of ash.

NOTE: A charcoal starter chimney is a helpful alternative for lighting.

CAUTION

Fire and explosion hazard! Do not use lighter fluid, gas or other combustible liquids to ignite the Charcoal. Liquid chemicals are a fire and explosion hazard and they will cause an undesirable taste to food. 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.

COOKING TEMPERATURES AND COOKING TIMES

Slow Cook / Smoke (125-150 °C)

All slow cooking needs a heat deflector for indirect heating.

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 (160-250°C)

The times listed below are for cooking directly on the cooking grill, on a roast rack, in a drip pan (direct heating). It is recommend but not vital to use a heat deflector.

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 (250-350 °C)

The time listed below are for a meat cooked to "Medium". Adjust the time and temperature to fit your individual taste.

Hamburgers (medium) 8-10 minutes
Chops (medium) 6-8 minutes
Steak (medium) 6-8 minutes

COOKING METHODS

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 a heat deflector.

1. Before lighting, fit the trivet. Leave out the heat deflector and the cooking grill at this stage.
2. When the charcoal is fully lit, taking care to avoid burns, fit the heat deflector 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).
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 a heat deflector when roasting. A small pizza stone is great for this. You can roast successfully without a heat deflector by using a roast pan topped up with some water under a roast support rack.

1. Before lighting, fit the trivet. Leave out the heat deflector if you are 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 heat deflector, fit it on 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).
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 deflector) 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.

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. When the charcoal is fully lit, taking care to avoid burns, 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).
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 vent. Adjust the top damper vent to control the airflow.

1. Before lighting, fit the trivet. Leave out the heat deflector and cooking grill at this stage.
2. Take care not to use too much charcoal.
3. When the charcoal is fully lit, taking care to avoid burns, fit the heat deflector onto the trivet. Set your optional smoker box with woodchips and drip pan (if you are using one) into place on top of the heat deflector. Fit the cooking grill in place.
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.

GRILLING GUIDE (TEMPERATURES/TIMES)

Internal Meat Temperature Depending on Cooking Level

Meat Internal	Temperature (Meat Thermometer) Cooking Level
Beef	60 °C / 140 °F Rare
	66 °C / 150 °F Medium
	77 °C / 170 °F Well Done
Lamb	60 °C / 140 °F Rare
	65 °C / 150 °F Medium
	75 °C / 165 °F Well Done
Veal	not advised Rare
	70 °C / 155 °F(minimum safe temperature)	Medium
	75 °C / 165 °F Well Done
Pork	not advised Rare
	65 °C / 150 °F(minimum safe temperature)	Medium
	70 °C / 160 °F Well Done
Poultry	not advised Rare
	75-80 °C / 170-175 °F(minimum safe temperature)	Medium
	not advised Well Done
	Poultry tends to dry out over 80 °C / 175 °F.

NOTE: To obtain correct temperature use an instant-read meat thermometer in the thickest part of the flesh, careful not to touch any bone.

Grilling Times

Poultry
Cut of Meat Weight / Thickness Grill Method Approx.			Cooking Time
Chicken (whole) 2	kg Indirect 70-80 minutes
Chicken (halved or quartered)	2 kg (total) Indirect 55-65 minutes
Chicken (breasts, boneless)	150 g (ea) Direct	12-15 minutes
Chicken (breasts, boneless)	150 g (ea) Indirect	23-25 minutes
Wings 120 g Direct	23-30 minutes
Wings 120 g Indirect	35-40 minutes
Cut up legs and wings	2 kg Direct	minutes
Cut up legs and wings	2 kg Indirect	40 minutes
Boneless cubes (for kebabs)	2.5 cm	Direct	12-15 minutes (total)
Turkey (whole)	4.5 kg	Indirect	2-3 hours
Beef
Cut of Meat Weight / Thickness Grill Method Approx. Cooking Time
Roasts	2 kg Indirect		50 minutes per kg (Rare)
Steaks (T-bone, New York, Porterhouse, Round, Sirloin)	2.5 cm Direct		5-6 minutes per side (Rare)
Rump steaks	3.5 cm Direct		5-7 minutes per side (Medium Rare)
Minute steaks	0.5 cm Direct		1,5-2 minutes per side (Rare)
Ground beef patties	2.5 cm Direct		4-5 minutes per side (Rare)
Ground beef patties	2.5 cm Direct		5-6 minutes per side (Medium Rare)
Ground beef patties	2.5 cm Direct		6-7 minutes per side (Well Done)
Thermometer temperature: Rare = 60 °C, Medium = 66 °C, Well Done = 77 °C

Seafood
Cut of Meat Weight	/ Thickness Grill Method Approx.		Cooking Time
Whole fish (with or without head and tail)	2 kg Indirect 30-35 minutes
Steaks and fillets 2	cm Direct 3-4 minutes per side
Prawns Medium sized	ed Direct 1.5-2 minutes per side
Lobster tails 300 g	Direct 9-13 minutes
Fish is done when flakes easily when prodded with a fork or knife in the thickest part. Frozen fillets should not be thawed before cooking. Cooking times will be approximately double that of fresh fish.

CLEANING AND MAINTENANCE

Note: Before any cleaning and maintenance is attempted please ensure that the grill 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 grill:

• Cleaning your grill regularly will help to keep a pristine appearance.
• Throwing cold water over any hot surface of the grill is NOT recommended and is potentially dangerous.
• Avoid handling and touching hot parts of the grill.

Cleaning and maintenance of the grill body

• Regular cleaning and maintenance of the grill body will significantly increase its life and long term appearance.
• Excess grease and fat can be removed using grease remover and warm water with a soft scraper (not metal edged).
• The grill body should be fully cleaned by using hot soapy water and a sponge to avoid corrosion starting on dirty surfaces.
• Leave a light film of oil such as cooking 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 grill covered when it is not in use.

Chere cliente, cher client,

Unit 6 Riverside Business Centre

Brighton Road

Shoreham-by-Sea

BN436RE

United Kingdom

CONSIGNES DE SECURITE

MISE EN GARDE

Unit 6 Riverside Business Centre

Brighton Road

Shoreham-by-Sea

BN436RE

United Kingdom

PRODUTTORE IMPORTATORE (UK)

Produtlore:

Chal-Tec GmbH, Wallstraße 16, 10179 Berlin, Germania.

Unit 6 Riverside Business Centre

Brighton Road

Shoreham-by-Sea

BN436RE

United Kingdom

AVVERTENZE DI SICUREZZA

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