- Always keep frozen and store below -18°C.
- For Quality Assurance purposes, when you unwrap the Kebab, please keep the coloured batch label. When you have fully used the Kebab, you can dispose of the label.
- Make sure the base plate is level and place the Kebab on the skewer in the direction indicated on the wrapper, ie. the Dome end to sit on the base plate.
- To start, ensure the burners are on a low heat.
- Make sure the burners are lit so the entire Kebab is being cooked. At the beginning, move the burners to the farthest point from the Kebab.
- After 2 or 3 minutes, to prevent any waste, use a knife and scrape the first layer upwards and place the meat on top of the Kebab. Again, using the knife, pat the meat down flat so that it cooks evenly.
- Ensure your knife blade is properly sharpened. It is best to cut from top to bottom, applying light and even pressure. To ensure that your Double A Kebab performs at its best, we strongly recommend that you change your knife blade at least 3 times a year.
- We recommend that every day, you place a fresh Kebab on the skewer.
- Always serve piping hot and ensure the Kebab meat is cooked through and that the juices run clear.
- These Top Tips refer only to Double A Kebabs and should not be applied to inferior products