FOR OUTDOOR USE ONLY Safety First These instructions - PDF document

BeefEater Rock Where Traditions meet Assembly and Operating Instructions FOR OUTDOOR USE ONLY Safety First Failure to follow these instructions and observe the warnings provided in this operations manual could result in fire, explosion or burn hazard, which could cause property damage, personal injury or death. This Kamado must not be installed under or near any combustible material. Minimum clearance from combustible materials to all sides of the Kamado is 450mm (18”). These instructions must be left with the owner The BeefEater Rock is designed for use by adults only. Keep children away from the Kamado at all times. Use only on a flat, level, stable non-combustible surface. Do not use this Kamado on any surface that can burn or When in use, flammable materials should be kept away from Kamado, and avoid contact with any hot surfaces. To prevent accidental fires, before using the Kamado ensure that there is no apparent damage to body or trolley. Do not move or attempt to move the Kamado while in operation or when the lid is open. Leave cooking food unattended. Spray or store aerosols in vicinity of barbecue whilst in operation. rials, gasoline or flammable liquids or vapours within 450mm (18”) of barbecue. Use caustic based cleaning agents on the Use plastic or glass utensils on the barbecue. Modify the construction of this Kamado. Allow children to operate this Kamado. Touch some accessible parts, other than the ones meant for handling. They may be hot. Dispose of any hot coal or ashes. Allow to cool in the Kamado. Attempt to clean the Barbecue before it has completely cooled.Use only charcoal or other good quality solid fuel in this Kamado. Use your barbecue on a level surface only. Attend barbecue at all times whilst cooking food. Let the barbecue cool before replacing any lid or Keep children away from barbecue at all times. Refer to this instruction manual if in doubt concerning assembly, installation, or operation. Use protective gloves when handling hot components. Clean the Barbecue regularly and do not allow ashes to accumulate inside. Always remove any lid or cover off the Kamado Keep the barbecue area free from combustible materials, gasoline, flammable liquids or BeefEater Rock Barbecues are made for OUTDOOR and must not be used in a building, garage or any other enclosed area. BeefEater Rock Barbecues must not be used inside recreational vehiRead instructions thoroughly before operating this Save this manual for future reference. Always use the Barbecue on a flat, level surface. Some foods produce flammable fats and juices. Regular cleaning is essential. Attend an operating barbecue at all times. Damage caused by fat & grease fires is not covered by When not in use keep Barbecue dry and covered. FOR YOUR SAFETY Do not store or use gasoline or other liquids in the vicinity of this Kamado BBQ. LPG cylinders shall not be or any other Kamado. Do not use any fire accelerants in or near this lighted. 3 Know your BeefEater Rock Barbecue: Spring-Assist hinged LidCooking Surface (Inside) Cleaning and aeration slide-door TrolleyTop VentLid DampenerUpper Ring Installation Instructions The Trolley parts are in your pack. To assemble the trolley, follow these simple steps: Insert the 2 main trolley frame parts into one another until fully engaged. Secure the two parts together with the 3 bolts supplied and nuts. Ensure to place the spring washers between the trolley material and nut. Stand the trolley upright, and carefully position the Barbecue inside. Arrangement of internal parts should be as presented in the diagram on the next page*. * Ensure the opening in the lower ring is positioned right in front of the cleaning and aeration slide door Cooking Grill should be positioned on top of the upper ring.* Assemble the lid handle to place, and tighten with two nuts supplied: Using Your BeefEater Rock: Background: The ‘BeefEater Rock’ Kamado Barbecue is a traditional oriental way of barbecuing in a large earthenware vessel. Cooking in this method holds some great advantages in ways of flexibility, flavour and efficiency. Kamado Barbecue uses Solid Fuel (such as Charcoal or Briquettes) as the heat source, and its structure allows for the heat to be maintained for a long use, while insulation of the ceramic allows it to keep the heat inside, and reduce losses to the environment. Due to these characteristics, it is most suitable not only for grilling or barbecuing, but also to be used for slow cooking applications. Use of good quality coal will add that mouth-watering smoky flavour to cooked food. Preparing the Barbecue: The BeefEater Rock is placed on a flat, level, non-combustible surface. Make sure the Kamado is clean inside and out. Remove all old ashes. Remove cooking grill to enable access to the Coal Plate. With the cast-iron Coal Plate inside (ensure holes in the plate are not blocked!) place the coal on the plate and light it (see below methods of lighting the BeefEater Rock). Replace the cooking grill, and close the lid. Allow some time for the coal to get fully lighted, and the internals of the Kamado to warm up. You can gauge the progress by looking at the thermometer positioned in the lid. : control of the heat inside the BeefEater Rock can be obtained by the slide-door at the bottom, and the swivel-shutter at the top of the lid. The general rule is that the less amount of air (thus oxygen) allowed to reach the heat source, the lower the temperature inside will be. See more about this in next pages. : Due to the excellent thermal retention properties of the Kamado, allow for some time before any changes to air flow can take effect. Do not completely close the slide-door or the swivel shutter, as this may extinguish the coal. accumulation of ashes in the lower chamber can block the air-flow of the Barbecue, greatly reducing its performance! To Light the BeefEater Rock Method A Remove the grill, crumple a few sheets of newspaper and place directly on top of the Coal Plate*. Place two or three (2 or 3) 150 mm slivers of kindling wood on top of the paper. Place the appropriate number of charcoal or briquettes on top of the paper and kindling. Light the newspaper from above and let it burn 30 to 60 seconds before closing the dome. Close the dome lid. Fully open the swivel vent and open the slide- door all the way. Start the draft by waving a piece of cardboard or magazine in front of the slide draft door to force air into the Kamado as a bellows. Once the draft starts going, you need not keep fanning air into the Kamado. It will keep drawing air in a natural manner. After the first 5 minutes when the paper and kindling have burned away and the charcoal has begun to light, stoke or spread the fire with the poke to make sure all the charcoal will light. Then wait 5 more minutes for the charcoal to ash-over and glow red-hot. Replace the grill and let it warm-up for 2 or 3 minutes before putting in the meat. Briquettes will be ready in ten to fifteen minutes total time, from when the match lights the paper to when the meat goes on the grill. 10.Adjust the heat by limiting the amount of airflow through the slide- door and the swivel vent. 11.The Kamado can be re-fueled by adding 1 to 6 briquettes at a time by lifting the grill on edge with the poker and slipping the charcoal through the slots in the top Ring. 7 Method B Using FastLite chimney or a similar device place a few fire starters on the Coal Plate. Ensure the grill at the bottom of the FastLite is locked in the horizontal position, and place required amount of charcoal or briquettes over it. Light the fire-starters and place the FastLite with fuel over it. Close the Rock’s lid, ensuring both slide-door and swivel vent are fully open. Allow some time for the coal or briquettes to fully light (the FastLite will create natural draft upwards, ensuring all fuel will be lighted). Using the top lever release the FastLite’s grill, and allow the coals to remain on the Coal Plate, removing the chimney. You may rearrange the coal now to achieve optimum performance. Continue as in step 8 onwards in method A above. * Fire Starters can also be used, however, make sure they are completely burnt-off before starting to cook. The secret of cooking in the BeefEater Rock is to control the temperature and, with practice, it becomes easier. Correct temperature is obtained through proper draft control by adjusting the Swivel Vent and the Slide-Door. If you prefer a smoky flavor in meats, close the Swivel Vent more and open the Slide-Door. If leaving both Swivel Vent and the Slide-Door 1/3 open, the former will increase the smoky flavor of meats. The more you open the door and vent, the higher the temperature. You may use the thermometer in the lid to check the temperature of the BeefEater Rock until you become familiar with the different temperatures. A general guide to temperatures*: Temp/Setting Slide Door position Swivel Vent position Low (120°c - 200°c) Med (200°c - 270°c) �Hi ( 270°c) Only being given as a guide. Type, amount and condition of fuel, as well as ambient temperatures and other factors could largely effect the temperature, and it is better to check the in-built thermometer occasionally and adjust settings accordingly. 8 Cooking Methods As mentioned above, the BeefEater Rock is great for both Direct and Indirect cooking, however, Kamado is much better suited for indirect cooking and smoking. Initially, use a high temperature to brown the meat, and then reduce the heat by partially closing both slide-door and swivel vent to required settings as described before. The lid is always to remain closed during actual cooking. Practice will enable you to set and maintain the temperature as easily as in your oven. Use the lid thermometer as a guide to adjusting the temperature. Because the Kamado is constructed of heavy earthenware, the heat does not dissipate as in metal bodied units: therefore, not as much fuel is needed, and cooking time is reduced. The heat circulates in a manner which cooks your meat from the top as well as from the bottom, so a rotisserie is never needed. Of course, whenever you are grilling meats such as steaks, chicken pieces, ribs, and hamburgers etc, turn meat over half way through the cooking time. The first few times cooking with the Kamado, cook typical barbecued, grilled meats such as those listed on pages 10 and 11. This lets the inside walls become well-seasoned so that the inside will reflect heat more effectively when cooking roasted meats without needing to turn. Direct cooking Commonly used for traditional barbecuing: Spread lighted coal evenly on the Coal Plate and place food directly on the grill over the lit section. Observe cooking process and turn food over as required to achieve uniform cooking. The direct cooking method is recommended for steaks, chops, sausages, and hamburgers, as well as vegetables. Place the food to be cooked in a pan or a baking dish. Depending on preferred method, food can be placed inside dish over a rack with or without liquids added. Put the dish over the cooking grill inside the lighted BeefEater Rock, and close the lid. Allow the heat inside (adjustments can be made as described above) to cook food all around. Turning of food is not necessary. This is a slower way of cooking food, suitable for larger meat cuts such as roasts. : it is better to add faster-cooking foods (such as soft vegetables) to the dish a bit later in the process, to ensure all food is cooked at same time. Perhaps one of the greatest advantages in owning a BeefEater Rock is that you will be able to prepare your own smoked meats. A handful or two of moistened hickory chips added to the glowing coals is all that’s required for gourmet dishes to please the most discerning taste. The more wood chips added to the charcoal, the stronger the smoke flavor. Be sure to use whole chips or chucks of wood and not pulverized or saw-dust wood chips. A few green leaves or fresh twigs from a fruit-wood tree or Alderwoods tree will delicately and delightfully season meats when sprinkled over the coals. Average Cooking Times (guideline only): Chicken (whole or cut)___________ 30-40 min. Whole Turkey__________________ 35 min/kg. Roast Beef ____________________ 45 min/kg. Steak & Hamburger _____________ 5 to 7 min. Leg of Lamb___________________ 45 min/kg. Ribs_________________________ 30-40 min. Fish (baked) __________________ 20-30 min. Fish (smoked) _________________ 2 to 4 hr, or to taste. 9 After Use When finished using the Barbecue: Any cleaning operation must be done after the barbecue has totally cooled off. Be careful when removing any parts, because the ceramic retains heat and may take longer to cool down. When transporting the barbecue, make sure that all parts are locked firmly to place and the lid is closed. It is a good idea to leave the barbecue ‘On’ for some time after you have finished cooking. This helps to burn away any excess food residues and oil, and makes cleaning easier. Be sure the Kamado is supervised while it burns off all remainder fuel*. Allow the barbecue to cool. Remove all ashes from the bottom chamber (this can be done carefully through the slide-door), and wipe the outside of the Kamado with a damp cloth. * It is possible to extinguish remains of coal by closing the Rock’s lid, and completely shutting both slide-door and swivel vent. Coal extinguished in this way may be reused next time you cook in your Kamado, see below. : never extinguish the coal inside the Kamado by pouring water over it. This may permanently damage your BeefEater Rock, and is not covered by warranty. Storing Your Barbecue When storing your barbecue for extended periods, cover your barbecue. Stainless steel parts of the Barbecue and the trolley need to be covered, and it is also strongly recommended they are cleaned periodically with Stainless Steel cleaner, which also leaves a protective layer on the steel. Re-Lighting Procedure Before re-lighting the BeefEater Rock, clean out the ashes by scraping them out through the slide- door with a poker or by scooping them out from below the grate. Never try to lift out the Firebox to clean out the ashes. Use a poker to clean the ashes out from between the Firebox and the outside wall. After your first time using the BeefEater Rock, there will be some reserved charcoal pieces which may be re-lit and re-used along with a few new pieces of charcoal. To determine the right amount of new pieces of charcoal to add to the old pieces for re-lighting, tap on the old pieces of charcoal lightly, letting the ash fall off the edges of the used pieces. Then, arrange them on coal plate in layer of one-briquette high and fill-in to complete a single layer of charcoal with new briquettes. It is usually necessary to add between 3 and 10 new pieces of charcoal to the remaining charcoal pieces each time the Kamado is re-lit. Once you have determined how many new charcoal pieces are needed, re-light the Kamado as outlined before. It is not necessary to put the old charcoal on top of the newspaper and kindling. However if you would like to not use wood kindling, you can use the remaining charcoal pieces in place of wood kindling and light the Kamado with just newspaper, it would then be necessary to put the old and new charcoal pieces on top of the paper. After cooking a particularly greasy meal such as ribs or hamburgers with the lot of fat, remove meat from the Kamado, then fully open the swivel vent and open the draft door all the way, leaving the lid closed. Let the BeefEater Rock burn this way for just 10 minutes. Close both dampers completely. This procedure lets heat build up enough to clean the interior walls of the Kamado from grease and splattering. Some Simple Recipes (serves 4 to 6) 1 kg cup teriyaki barbecue marinade and sauce beef sirloin steaks teaspoon cornstarch tablespoon sugar Pour teriyaki sauce over steaks in a shallow pan: marinate 15 to 20 minutes, turning steak over occasionally. Remove from marinade: sed Kamado grill and cook 2 to 3 minutes on each side or to desired degree of doneness. Meanwhile, blend together ½ cup of the marinade with water, cornstarch and sugar in a saucepan. Cook over medium heat until sauce thickens, stirring constantly. Serve with Steak. Barbecue Ribs (serves 4 to 6) 2.5 kg cup ¼ cup 7 to 10 cm long teriyaki barbecues marinade and sauce teaspoon garlic salt Place short ribs in large bowl. Thoroughly combine teriyaki sauce, orange marmalade, garlic salt and lemon & pepper seasoning; pour over ribs and stir until ribs are well coated. Cover and refrigerate 8 to 10 hours or overnight. Turn ribs over Remove ribs from marinade and drain thoroughly on absorbent paper: d Kamado grill about 1½ hours or until meat begins to separate from bone, turning over frequently. Brush with more marinade during last 20 minutes of cooking time. about 25mm thick. Seasoned meat tenderizer Course ground black recipe) Lightly moisten both sides of steaks with water, sprinkle generously with meat tenderizer. Pierce entire surface of steaks with fork: let stand at room temperature for 15 minutes. steaks with pepper: pron sprayed or greased Kamado grill and cook to 3 minutes on each side or to desired degree of doneness. Serve with Steak Sauce. (See below) (Makes 6 serves)cup cup tablespoon cornstarch tablespoon naturally brewed soy sauce teaspoon dry mustard teaspoons butter or margarine beef bouillon cube Thoroughly combine cornstarch, soy sauce, mustard and garlic powder; set aside. In saucepan combine water, butter or margarine and beef bouillon; heat until bouillon cube dissolves. Stir in red wine and soy sauce mixture. Cook, stirring constantly, over medium heat, until sauce comes to a boil. (Makes 4 serves) ½ cup 1.5kg teriyaki barbecue marinade and sauce tablespoon instant teaspoon grated lemon chicken, cut-up Combine teriyaki sauce, onion, lemon peel and lemon juice. astic bag and pour sauce over chicken. Press air out ofMarinate 6 to 8 hours or overnight in refrigerator. Turn bag over Remove chicken pieces from marinade; keep marinade. Place chicken on greased Kamado grill and cook 45 minutes or until well done. Brush with more marinade every 15 minutes while 11 Gourmet Marinated Steak 1 kg any thick steak teaspoons onion powder teaspoons lemon juice Sprinkle ½ garlic and onion powder over one side of steak, work into meat with fork. Sprinkle ½ lemon juice meat and work in with fork. Repeat for other side. Let stand at room temperature ½ hour. Cook to desired doneness. (4 to 6 serves)1.5 kg cup ¼ cup ¼ cup boneless beef roast, tied (chuck cross rib, round tip rib or loin tip) naturally brewed soy sauce red wine salad oil teaspoon lemon & pepper teaspoon seasoned salt Combine soy sauce, wine, salad oil, lemon & pepper seasoning and seasoned salt; pour over Press air out of bag and close securely. Marinate 6 to 24 hours in refrigeration, turning meat over several times. ntre of roast. Place roast on Kamado grill. Occasionally add marinade. Cook until thermometer registers 70°c (for medium) or to a desired degree of doneness. Do not modify the BeefEater Rock. Any deviation from factory structure could result in voiding your warranty Dimensions [mm] (Body only) (on Trolley) [ Kg] BeefEater Rock Care and Maintenance Use only soft cloth or sponge with mild detergent to clean the exterior surfaces of the barbecue and then carefully dry. Avoid soaking the inside parts of the Kamado with any liquids. Liquids can be absorbed into the porous ceramic parts, and cause cracks when expansion takes place under heat. Stainless Steel parts are to be regularly cleaned with a suitable stainless steel cleaning agent such as the ‘BeefEater Stainless Steel Cleaner & repellent’ (available separately) Clean the unit after each use to maintain the appearance and prolong the Kamado’s life. Do not use corrosive materials or harsh detergents to clean the BBQ. Service Assistance: To assist you when contacting your after-sales service agent and to arrange for service, please complete the following details and have them ready when you call. You do not need to register your warranty. However, you must retain your receipt or proof of purchase. When claiming warranty for this Kamado you must provide a copy of your proof of purchase receipt. No claims for warranty will be accepted without proof of purchase. Serial number: Should any part fail due to defective workmanship or faulty materials within the specified period from the date of purchase, BeefEater or its distributor will repair or, (at distributors option), replace the defective part free of charge. Warranty Administration In Australia, warranty is administered by BeefEater Barbecues. To ensure speedy processing of your warranty service claim, ensure that you record all specific details about your BeefEater Rock in the space provided. Keep this information handy for future reference, and a copy of your purchase receipt. Not Covered Storage Exposure of the BeefEater Rock to the elements should be minimised. Once the unit has cooled and is cleaned, store the barbecue under cover. BeefEater can supply Vinyl cover as an optional accessory that will ensure years of trouble free operation. This warranty does not cover the purchaser or any other person for damage, malfunction or loss due to the following: Lack of maintenance, abuse, neglect, misuse, accident or improper installation of this Kamado. Scratches, dents, corrosion or discolouring caused by heat, abrasive or chemical cleaners or chipping of porcelain or painted parts. Corrosion or damage caused by exposure to the elements, grease fires, insects, weather or hail. d tear. Service calls of this nature are chargeable. Rusting of steel parts and accessories. Commercial use of the barbecue. Unauthorised repairs during the warranty period Removal or re-installation costs. Cracks and weathering of ceramic parts caused by exposure to the elements or damage by weather, heat, insects, chemicals or foods acids or juices. : Barbecues must be covered when not in use. : Rust should be removed by a scrub pad and the surface cleaned with suitable Stainless Steel Conditions of Warranty The BeefEater Rock is delivered to the BeefEater dirtment or authorised service agent and freight charges both ways are paid by the owner. No liability is accepted for loss or damage during transit. intained in accordance with the instructions supplied. Repairs or service must be carried out by an authorised person. Installation must be in line with instructions as set out in this book. No alterations or repairs have been carried out without obtaining the distributors prior consent. es not extend the warranty period. Proof of purchase together with this warranty card must be provided to verify purchase date and establish the warranty period. Only the original purchaser is covered under this warranty. The warranty period is calculated from the date of purchase only. Where this warranty is inconsistent with any state laws, the statutory rights of the purchaser shall prevail. ’ products will void this warranty. Warranty Term All parts and workmanship of this BeefEater Rock are covered for a period of 1 year from date of Woodland Home Products , Chester Hill, NSW, Australia, 2162 Phone: 1800 356 660 Facsimile: 02 9724 8899 E-mail: mail@beefeaterbbq.com Kamado_Inst_V1