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PROBLEM
Barbeque only heats to 93-149°C
/ 200-300°F.
Grill takes a long time to preheat.
Burner flames are not light blue.
HOW TO ORDER REPLACEMENT PARTS
To make sure you obtain the correct replacement part (s) for
your gas barbeque, please refer to the parts list on pages 21.
The following information is required to assure getting the
correct part. Please note the shipping cost for the delivery of
any replacement parts will be on yourself.
•
Gas barbeque model number (see data sticker on
barbeque).
•
Part number of replacement part needed.
•
Description of replacement part needed.
•
Quantity of parts needed.
The doneness of meat, whether rare, medium, or well done,
is affected to a large degree by the thickness of the cut.
Expert chefs say it is impossible to have a rare doneness
with a thin cut of meat.
The cooking time is affected by the kind of meat, the size and
shape of the cut, the temperature of the meat when cooking
begins, and the degree of doneness desired.
When defrosting meats it is recommended that it be done
overnight in the refrigerator as opposed to a microwave. This
in general yields a juicier cut of meat.
SOLUTION
Check to see if the fuel hose is bent or kinked.
Make sure the barbeque area is clear of dust.
Make sure the burner and orifices are clean.
Check for spiders and insects.
Normal preheat 260-316°C / 500-600°F, takes about 10-15 min. Cold weather
and wind may effect your preheat time.
Too much or not enough air for the flame.
Cold weather can affect the mixture. Burner adjustment may be required.
Barbeque is in a windy location. Change position to avoid wind.
To obtain replacement parts, contact your Barbeques
Galore local store on 1300 301 392 for after sales
service and support.
IMPORTANT
Use only factory authorised parts. The use of any part
that is not factory authorised can be dangerous. This
will also void your warranty.
Keep the assembly and operating instruction manuals
for convenient referral, and for replacement parts
ordering.
Use a spatula instead of tongs or a fork to turn the meat, as
a spatula will not puncture the meat and let the juices run out.
To get the juiciest meats, add seasoning or salt after the
cooking is finished on each side and turn the meat only once
(juices are lost when the meat is turned several times). Turn
the meat just after the juices begin to bubble to the surface.
Trim any excess fat from the meat before cooking. To
prevent steaks or chops from curling during cooking, slit the
fat around the edges at 51mm / 2-in. intervals.
DO NOT LEAVE THE BARBEQUE UNATTENDED WHILE
COOKING.
14
Ordering Parts
Grill Hints
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