KETLA JB 3000 Instruction Manual

Download

PATENT NO. PCT/1B2014/064440

www.ketla.co.za | www.justinbonello.com | www.cookedinafrica.com

BRAAI

CONTENTS

Pg 3. Introduction by Justin Bonello

Pg 5.

Pg 21. Warnings

Pg 22. Gas & Regulator Installation and Leak Testing

Pg 23. Gas Warning and Safety

Pg 24. Operation

Pg 25. Storage

Pg 26. Care and Maintenance

Pg 27. Parts List

Pg 29. Assembly Instructions

Pg 36. Leak Testing Illustration

Pg 37. Technical Speciﬁcations and Troubleshooting

Pg 38. Call centre info

Recipes

pg 2

pg 3

First up, let me congratulate you for buying your Ketla. Good man. I promise that your braaing experience is about to leap into the stratosphere.

Before we get kicking, let’s ﬁrst clear some things up: If you, like me, were only a charcoal or wood ﬁre freak before this purchase, don't worry. I've spent a lot of time making sure that this gas kettle braai delivers great ﬂavour in a fraction of the time of a traditional braai, with all that smokiness that you love to get from a braai… and it’s as simple as click, cook, serve…

Here are a couple of tips:

Unlike a charcoal kettle braai, with the Ketla, the two air vents on top of the lid are used to increase or decrease the heat in a reverse of the way vents are used in a traditional kettle braai. Open the vents to decrease the temperature in the Ketla, and close them to increase the heat. The real trick here is that, in conjunction with the vents and the two gas burners, you have really precise control of heat in the Ketla – and this is critical if you want to be a master of the ﬁre.

The two gas rings: One of the best innovations of the Ketla is the fact that you have two gas rings – an inner and an outer that distribute heat evenly in the Ketla, but also add precise heat control. I use the inner gas ring (with both vents open) to slow-cook perfect potjies over 4-6 hours, and use the outer gas ring on high to seal o and caramelize meat so it has that awesome colour and ﬂavour that’s created by the Maillard Reaction (Google it if you don’t know what this is – it helps to understand what happens when we put meat on the ﬁre). The two funnels prevent fat from clogging the gas rings – so always make sure that they are in, and correctly seated, or the heat distribution goes awry.

Smoke: The big debate… How can gas give you that awesome umami that’s created from wood smoke and the fat dripping on the coals and that you’re used to getting from the braai? Easy – there are three ways:

In your new Ketla kit, there is a stainless-steel smoking box that clips in over the inner funnel. Before you braai, soak some wood chips in water – then, place a couple of embers in the smoking box, sprinkle the wet wood chips over them, and then braai. This works great for quick and short braais. If you don’t have another ﬁre handy or burning for the kuier ﬁre and the embers to put in the smoking box, simply soak the wood chips, put them in the smoking box, clip it over the inner funnel, crank up the temperature of the Ketla to 250° C (or more), and voila, the smoking chips will start smouldering, releasing that smokiness we all know and love… just remember to drop the heat by closing o either of the two gas burners once the chips are smoking.

The second way also uses the staineless-steel smoking box, but instead of clipping the box over the inner funnel, simply place the box on top of the grid.

The last way (and my preferred way of adding smoke to the ﬁre), is to put a couple of smoking embers or coals in the smoking tray that clips on the drip pan under the Ketla and add some wet wood chips. Because heat rises, and cold air is sucked in from the bottom of the Ketla, the smoke gets drawn up into the kettle, wafting over your meat. The great thing about this is it works like a bomb on longer cooking, barbecue-style cuts of meat, and the beauty is that you can add more smoke at any time, without losing heat or having to take the grid o.

pg 4

The Drip Tray: This is yet another amazing innovation. Normally when you light the ﬁre, all that delicious fat that drips onto the coals is instantly incinerated, and disappears into a pu of smoke. With the Ketla, the fat is collected in the drip tray and can be used to make delicious gravies or to coat roast potatoes or, or, or – you get the idea.

Lastly, I still light a ﬁre for the kuier – and leave the Ketla for the cooking. That way, I still get to enjoy that time with my mates around the ﬁre with a cold one in hand, instead of spending all my time managing coals, wondering if the temperature is right… or even worse, dealing with wet wood that just never seems to burn or create coals…

Please don’t get me wrong, there’s still a place and time for a ﬁre – especially when you’re heading out into the great outdoors with the wife, kids and mates. The Ketla just makes it easy to come home from work, click it on, braai some shisa nyama and serve up mouthwatering food.

Best Justin

Ps. I’ve included a couple of recipes to get you going – and one thing that you’ll quickly see, is that the Ketla adds a bit of science to the cooking process, and takes away the guesswork – the end result is that anyone can cook great food on the open ﬁre.

pg 5

For information on all of Justin’s titles, please visit

www.penguinbooks.co.za

pg 6

pg 7

pg 8

pg 9

pg 10

pg 11

pg 12

pg 13

pg 14

pg 15

pg 16

pg 17

pg 18

pg 19

Extracted from Justin Bonello Cooks for Friends; Ultimate Braai Master and Cooked in the Karoo all by Justin Bonello, written by Helena Lombard (Penguin)

and Cooked in Africa by Justin Bonello (Penguin)

For information on all of Justin’s titles, please visit www.penguinbooks.co.za

pg 20