Kingsize Kamado - Barbecue Klarstein - Free user manual and instructions

Technical Features	Ceramic Kamado barbecue, egg design, 20-inch cooking surface (approx. 51 cm), weight 70 kg.
Materials	High-quality ceramic, stainless steel for the grills.
Capacity	Can cook for up to 10 people.
Cooking Temperature	Temperature range from 100 to 400 °C.
Usage	Ideal for grilling, smoking, roasting, and baking.
Included Accessories	Cooking grill, lid, built-in thermometer.
Maintenance	Clean the grills after each use, regularly check the seals.
Safety	Use protective gloves when handling, do not leave unattended during use.
General Information	2-year warranty, assembly instructions included, compatible with various barbecue accessories.

Frequently Asked Questions - Kingsize Kamado Klarstein

How do I light the Klarstein Kingsize Kamado?

To light the Klarstein Kingsize Kamado, start by opening the lid and removing the grill. Add charcoal to the reservoir, then use a firelighter to ignite the charcoal. Close the lid after a few minutes to stabilize the temperature.

How do I regulate the barbecue temperature?

To regulate the temperature, use the air vents located at the top and bottom of the barbecue. Opening the vents increases the temperature, while closing them reduces it. Adjust gradually until the desired temperature is reached.

What is the capacity of the Klarstein Kingsize Kamado?

The Klarstein Kingsize Kamado has a cooking capacity of about 24 kg of food thanks to its large cooking surface.

How do I clean the Klarstein Kingsize Kamado after use?

After use, let the barbecue cool down. Remove the ashes and clean the grill with a wire brush. For a deep clean, use warm water and soap, then rinse and let dry.

Can I use wood for smoking with the Klarstein Kingsize Kamado?

Yes, you can use pieces of wood for smoking with the Klarstein Kingsize Kamado. Add them on top of the charcoal once it is well lit to get a smoky flavor.

Is the Klarstein Kingsize Kamado portable?

The Klarstein Kingsize Kamado is quite heavy and designed to be used in a fixed location. It is not optimized for frequent transport.

How long does the charcoal last in the Klarstein Kingsize Kamado?

The charcoal duration depends on the temperature and type of charcoal used, but generally it can last from 4 to 12 hours.

Is the Klarstein Kingsize Kamado suitable for low-temperature dishes?

Yes, the Klarstein Kingsize Kamado is perfect for low-temperature cooking thanks to its insulation and heat regulation capabilities.

Where can I buy spare parts for the Klarstein Kingsize Kamado?

Spare parts for the Klarstein Kingsize Kamado can be purchased on the official Klarstein website or from authorized dealers.

Can I use the Klarstein Kingsize Kamado in rainy weather?

It is recommended to use the Klarstein Kingsize Kamado outdoors and protect it from rain to avoid damage, although the barbecue is designed to withstand moisture.

USER MANUAL Kingsize Kamado Klarstein

Technical Data 19 Safety Instructions 20 Parts List 21 Assembly 22 Accessories (Availabe for Purchase) 27 Operation Instructions 28 Cooking Temperature Guide 32 Dear Customer, Congratulations on purchasing this equipment. Please read this manual carefully and take care of the following hints to avoid damages. Any failure caused by ignoring the items and cautions mentioned in the instruction manual are not covered by our warranty and any liability. Scan the QR code to get access to the latest user manual and other information about the product. CONTENTS19

• This product is intended FOR OUTDOOR USE ONLY. DO NOT use indoors.

• ALWAYS keep children and pets at a safe distance from the oven when in use.

• NEVER leave a burning re unattended.

• DANGER of carbon monoxide poisoning – NEVER light this product or let it smoulder or cool down in conned spaces.

• DO NOT use this product in a tent, caravan, car, cellar, loft or boat.

• DO NOT use under any awnings, parasols or gazebos.

• FIRE HAZARD – Hot embers may emit while in use.

• CAUTION - DO NOT use petrol, white spirit, lighter uid, alcohol or other similar chemicals for lighting or relighting. Use only relighters complying to EN1860-3.

• It is highly recommended that you use lump charcoal in your Kamado. It burns for longer and produces less ash which can restrict the airow.

• DO NOT use coal in this product.

• 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 are-ups that may cause injury.

• ALWAYS follow the FOOD COOKING INFORMATION stated on page 4 of this instruction manual.

• DO NOT use the Kamado on decking or any other ammable surfaces such as dry grass, wood chips, leaves or decorative bark.

• Ensure that the Kamado is positioned at least 2 metres away from ammable items.

• DO NOT use this Kamado as a furnace.

• ATTENTION: This product will become very hot, DO NOT move it during operation.

• ALWAYS USE heat resistant gloves when handling hot ceramics or cooking surfaces.

• Allow the unit to cool down completely before moving or storing.

• Always inspect the unit prior to use for fatigue and damage and replace as and when necessary.21

ASSEMBLY 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.

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).

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).23

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 rst 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.24

Step 8: When the grill is securely placed on the cart add the rebox (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.25

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).

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. 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: 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.26

Step 14: The Kamado Grill is now ready to use but please ensure that you have read the curing instructions thoroughly prior to use.

ACCESSORIES (AVAILABE FOR PURCHASE) Raised cooking grid Stainless steel extra grill for additional cooking space Pizza stone with support frame Essential accessory for evenly cooking chrispy pizzas, at breads and other delights. Clip tool Allows you to lift the pizza stone or cooking grills whenthey are too hot to handle. Rain cover When the Kamado has cooled and is not in use, cover it with the Kamado raincover for extra protection. Ash tool Once your Kamado has burnt all its fuel and cooled down use this tool for removing the ash from the bottom.28

• To start a re place rolled up newspaper with some lighter cubes or solid relighters 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 uid, 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.

• Do not overload the unit with fuel – if the re is too intense this could damage the Kamado.

• Leave until all the fuel is used and extinguished.

• If the rst burns are too high it could damage the felt gasket seal before it has had the chance to mature properly.

• After rst use inspect all fasteners for tightness. The metal band connecting your lid to the base will expand from the heat and this could become loose. It is recommended you check and if neccessary tighten the band with a spanner.

• You can now use your Kamado as normal. Extinguishing

• To extinguish unit – stop adding fuel and close all the vents and the lid to allow the re to die natuarally.

• DO NOT use water to extinguish the charcoals as this could damage the ceramic Kamado. 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 uids 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.29

• 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, at, level, heat resistant non- ammable surface away from ammable items.

• Ensure the Kamado has a minimum of 2m overhead clearance and has a minimum 2m clearance from other surrounding items.

• To start a re place rolled up newspaper with some lighter cubes or solid relighters 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 uid, 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 rst 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 efciently.

• 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 temperture 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 are-ups that may cause injury.

• ALWAYS follow the FOOD COOKING INFORMATION in this instruction manual.

• Monitor the Kamado until it has risen to the desired temperature. See temperature30

• 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 are-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. High temperature cooking guide

1. Light the lump charcoal according to the the instructions.

2. Close the lid and fully open the top and bottom vents.

3. Monitor the Kamado until it has risen to the desired temperature. See temperature

4. Close the top vent half way and continue to check the temperature for a few more

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 sufciently 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 nally 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.32