Master Chef 085-3133-4 Owner's Manual

11, Master Chef 085-3133-4 ASSEMBLY INSTRUCTIONS Step 11 a) Loosen the two pre-installed bolts on the left side of the barbeque body, and allow 5 mm bolt length to extend. Align the holes on the Table - LEFT (O) with the extended bolts, then push down on the Table until it locates into place, tighten wi…

8, ASSEMBLY INSTRUCTIONS Step 5 a) Attach the Ashpan Support (Z) onto the Ashpan Assembly (N) and secure it with three bolts (CC). Step 6 a) Start from the left side of the Body Assembly (A), attach two prepared Left Legs (S) from step 1 onto the left of the Body Assembly (A) each with two F…

18, INTERNAL MEAT TEMPERATURES Beef Meat Probe temperature: Rare 140°F (60°C). Medium 150°F (65°C). Well Done 170°F (77°C). Lamb Meat Probe temperatures: Rare 140°F (60°C). Medium 150°F (65°C). Well Done 165°F (75°C). Veal Meat Probe temperatures: Rare not advised. Medium…

5, ASSEMBLY INSTRUCTIONS HARDWARE LIST AA: 28 PCS BB: 4 PCS CC: 3 PCS KK: 4 PCS EE: 26 PCS FF: 26 PCS GG: 2 PCS HH: 6 PCS II: 1 PC Fibre Washer Tool Hook Screw (M6) Split Pin Spring Washer(Φ 6.2) Flat Washer (Φ 16 x Φ 6.2 x 1.0) Bolt (M5 x 16) Bolt (M6 x 16) Bolt (M6 x 12) …

14, COOKING INSTRUCTION BEFORE A NY CARE AND MA LIGHTING YOUR KAMADO GRILL LIGHTING INSTRUCTIONS 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 aro…

17, COOKING INSTRUCTION BEFORE ANY CARE AND MA GRILLING F or 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 s…