Wagyu - Barbecue Klarstein - Free user manual and instructions

Product type	Ceramic charcoal barbecue
Brand	Klarstein
Model	Wagyu
Category	Barbecue
Fuel	Charcoal
Material	Ceramic
Dimensions (approx.)	100 × 70 × 70 cm
Weight (approx.)	50 kg
Temperature range	110 °C – 370 °C
Cooking surface	Chrome steel grill
Main functions	Grilling, slow cooking, smoking
Usage	Outdoor only, on stable and heat-resistant ground
Ignition	Newspaper and solid firelighter (no liquid)
Temperature control	Via bottom and top ventilation openings
Safety	Minimum distance 2 m from flammable objects, heat-resistant gloves required
Cleaning	Self-cleaning by heating to 260 °C for 30 min; brushing after cooling
Maintenance	Tighten metal bands and lubricate hinge twice a year
Included accessories	Cooking grill, charcoal plate, stand, and handles
Assembly required	Yes, with screws and nuts included
Storage	Protected, preferably in garage in winter; cover if stored outside
Spare parts and repairability	Not specified by the manufacturer

Frequently Asked Questions - Wagyu Klarstein

How to safely light the Klarstein Wagyu barbecue?

Use a rolled newspaper with a solid firelighter placed on the charcoal plate, then add 2 to 3 handfuls of charcoal. Never use gasoline or alcohol. Open the bottom ventilation and the lid for 10 minutes until embers form.

Why is my barbecue not reaching temperature?

Check that the ventilation openings are fully open and the fuel is dry. For slow cooking (110-135°C), close the bottom ventilation almost completely. For high temperatures (260-370°C), leave both openings wide open.

What is the ideal temperature for smoking meat?

For smoking, maintain a temperature between 110°C and 135°C. Use wood chips soaked in water for 15 minutes beforehand to prolong the smoke. Follow the temperature guide provided in the manual.

How to clean the inside of the barbecue?

The barbecue is self-cleaning: heat it to 260°C for 30 minutes to burn off residues. Never use water inside as the porous ceramic would absorb liquids. After cooling, brush the ashes with a metal brush.

Can I use regular charcoal?

Yes, but use only dry charcoal. Avoid liquid firelighters. Do not overload the firebox: 2-3 handfuls are enough for normal use.

What to do if the metal band becomes loose?

After the first use, check the tightness of the metal bands. If they have expanded, tighten them with a wrench. Tighten and lubricate the hinge twice a year for optimal operation.

Is it safe to use the barbecue on a wooden deck?

No, the barbecue must be placed on a stable non-combustible surface (stone, tile, etc.), at least 2 meters from any flammable object. A wooden deck poses a fire risk.

How to safely extinguish the barbecue?

Stop adding fuel, close all ventilation openings and the lid. Let the fire go out naturally. Never use water to extinguish, as this could crack the ceramic.

What is the cooking time for a whole chicken?

For a whole chicken in slow cooking (110-135°C), count 3 to 4 hours. In hotter cooking (260-370°C), 30 to 45 minutes. Use a meat thermometer to check doneness.

Can I store the barbecue outside in winter?

It is recommended to store the barbecue in a garage in winter to protect it from frost. If stored outside, cover it with a protective cover after complete cooling and make sure it is dry.

USER MANUAL Wagyu Klarstein

INHALTSVERZEICHNIS

Berlin Brands Group UK Limited

PO Box 42

272 Kensington High Street

London, W8 6ND

United Kingdom

SICHERHEITSHINWEISE

WARNUNG

VORSICHT!

VERWENDEN SIE KEIN ALKOHOL ODER BENZIN

ZUM ANZÜNDEN ODER

WIEDERANZÜNDEN!

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 14

Device Overview and Scope of Delivery 16

Assembly 16

Operation Instructions 18

Cooking Temperature Guide 22

MANUFACTURER & IMPORTER (UK)

Manufacturer:

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

Importer for Great Britain:

Berlin Brands Group UK Limited

PO Box 42

272 Kensington High Street

London, W8 6ND

United Kingdom

SAFETY INSTRUCTIONS

WARNING

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

• Always keep children and pets at a safe distance from the grill.
- Never leave a burning fire unattended.
- Do not use this appliance in a tent, caravan, car, cellar, loft or boat, under awnings, parasols or pavilions.
- 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 fl 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.
- Make sure that the grill is at least 2 metres away from fl ammable objects.
- Do not use the grill as an oven.
- Check the appliance for damage before use. Do not use it if any parts are damaged.

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 completely before moving or storing it.

CAUTION!

DO NOT USE SPIRIT OR PETROL

FOR LIGHTING OR RE-LIGHTING!

DEVICE OVERVIEW AND SCOPE OF DELIVERY

ASSEMBLY

Step 1Attach the holder (2) to both rings (1).Fasten the bracket with 8 screws and 8 nuts (B).Step 2Attach the other two brackets in the same way. Follow the picture on the right.
Step 3Lift the lid from the furnace and insert the fire bowl (5), the charcoal plate (4) and the grill grate (3) into the furnace (see picture below). Then put the lid back on.	Step 4Align the holes of the handle with the pre-installed screws on the lid and secure the handle with 4 nuts. Proceed in the same way with the other handle.
3456
	Step 5Place the furnace on the stand so that the bottom vent faces forward and you can easily open and close it.
	Once the grill is securely on the stand, level it with a spirit level to make sure the grill surface is level. You are now ready to use the grill. Read the operating instructions carefully before doing so.

OPERATION INSTRUCTIONS

Curing the Kamado

• To start a fire place rolled up newspaper with some lighter cubes or solid firelighters on the charcoal plate 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 newspaper using a long nosed lighter or safety matches.
• Do not overload the unit with fuel – if the fire is too intense this could damage the Kamado.
• Leave until all the fuel is used and extinguished.
• If the first burns are too high it could damage the felt gasket seal before it has had the chance to mature properly.
• After first 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 necessary 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 fire to die naturally.
• 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 260°C 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 newspaper 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 instructions depending on temperature and duration.

Low temperture cooking guide

• Light the lump charcoal according to 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 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 in 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 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 temperature cooking guide.
• 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 cooking guide.
4 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.
• IMPORTANT: When opening the lid at high temperatures, it is essential to lift the lid only slightly to allow air to enter the lid slowly and safely, thus preventing air withdrawal or flaring, which can cause injury.
  • Always follow the information on cooking food.
• Always use heat-resistant gloves when working with 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

Meat type Cooking	time Top vent Bottom vent
Slow cook / Smoke (110 °C-135 °C)
Beef Brisket 2 hrs. per lb
Pulled Pork 2 hrs. per lb
Whole Chicken 3-4 hrs
Ribs 3-5 hrs
Roasts 9 hrs
Grill / Roast (160 °C - 180 °C)
Fish 15-20 min
Pork Tenderloin 15-30 min
Chicken Pieces 30-45 min
Whole Chicken 30-45 min
Leg of lamb 1-1.5 hrs
Turkey 2-4 hrs
Ham	2-5 hrs
Sear (260 °C - 370 °C)
Steak	5-8 min
Pork Chops 6-10 min
Burgers	6-10 min
Sausages	6-10 min

Estimado cliente:

ÍNDICE DE CONTENIDOS

Berlin Brands Group UK Limited

PO Box 42

272 Kensington High Street

London, W8 6ND

United Kingdom

ATENCIÓN!

¡NO UTILICE ALCOHOL O GASOLINA PARA ENCEDER LA CHIMENEA!

SOMMAIRE

Berlin Brands Group UK Limited

PO Box 42

272 Kensington High Street

London, W8 6ND

United Kingdom

CONSIGNES DE SÉCURITÉ

MISE EN GARDE

ATTENTION!

NE PAS UTILISER D'ALCOOL OU D'ESSENCE POUR

ALLUMER OU

RALLUMER!

APERÇU DE L'APPAREIL ET CONTENU DE L'EMBALLAGE

ASSEMBLAGE

INDICE

PRODUTTORE E IMPORTATORE (UK)

Produttore:

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

Berlin Brands Group UK Limited

PO Box 42

272 Kensington High Street

London, W8 6ND

United Kingdom

AVVERTENZE DI SICUREZZA

AVVERTIMENTO

ATTENZIONE!

NON UTILIZZARE ALCOOL O BENZINA PER ACCENDERE O RIACCENDERE IL BRACIERE!

KLARSTEIN