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15
OPERATING PROCEDURE
BURN-OFF
Before cooking on your barbecue for the first time,
burn-off any residual oils or foreign matter from the
cooking plates. ENSURE THE LID IS REMOVED OR
THE HOOD OPEN, and operate at 'HI' setting for
approximately 15 minutes. Allow to cool then wash
grill/plate/pan thoroughly with soap suds and
scrubbing brush.
Rinse thoroughly and wipe clean
with a cloth. Your grill/plate/pan is ready to use.
PREHEATING
It is necessary to preheat the barbecue before cooking.
Operate the burner(s) under the cooking surface to
be used at 'HI' for approximately 10 minutes before
cooking. Hooded barbecues should be pre-heated with
the hood down.
EXTENDED PERIODS OF PRE-HEATING
WITH THE HOOD DOWN MAY DAMAGE
THIS APPLIANCE.
COOKING TEMPERATURES
'HI' setting – Use this setting only for warm up, for
searing steaks and chops, and for burning food residue
from the grill plates after the cooking is over. Rarely, if
ever, do you use the 'HI' setting for extended cooking.
'MEDIUM' setting (mid-way between 'HI' and 'LOW').
Use this setting for most grilling, and for cooking
hamburgers and vegetables.
'LOW' setting – Use this setting when cooking very lean
cuts such as fish.
Actual cooking surface temperatures vary with
outside temperature and the wind conditions.
MANUAL LIGHTING
If for some reason, igniters fail to produce a spark at the
electrode, barbecue can be lit carefully with a match.
Insert lit match or long-necked butane lighter
through lighting hole located on right side of barbecue
body, after turning the right burner control to the 'HI'
position.
Sequentially light the remaining burners from right
to left.
O
P
E
R
Lit match
Lighting hole
A
T
I
O
N
• THE SIDE BURNER IS DESIGNED FOR
USE WITH A WOK UP TO 360 mm
DIAMETER AND COOKING POTS UP
TO 200 mm DIAMETER
• USE OF VERY LARGE POTS MAY
RESULT IN DISCOLOURATION OF THE
SURFACE FINISH, OR CAUSE POOR
COMBUSTION.
FLARE-UPS
The fats and juices that drip from the meat may cause
flare-ups. Since flare-ups impart the distinctive taste
and colour for food cooked over an open flame, they
should be expected and encouraged within reason.
Nevertheless, uncontrolled flaring can result in a
ruined meal.
COOKING WITH THE HOOD DOWN
Cooking with the hood in the closed position helps to cook
food more quickly than in conventional barbecues with a
simple lid. The hood (when closed) helps to retain the heat
more evenly and conserves energy.
IMPORTANT: Never use any burner or combination of
burners on 'HI' for extended periods when cooking with the
hood down.
High direct heat when the hood is down may result in
burnt food, or damage to painted surfaces.
When roasting in your barbecue, food should be
positioned over the centre burners either on a roasting
rack with the cooking pan underneath, or directly in the
cooking pan, or placed in a disposable aluminium foil
dish on top of a flame tamer. Remove other grill plate
and hot plate not being used, and ignite burners 1, 2,
5 & 6.
It is recommended not to exceed 250˚C when cooking
with the hood down. The heat from the selected burners
circulates gently throughout the barbecue, cooking the
meat or poultry without any direct flame touching it.
This method greatly reduces flare-ups when cooking
extra fatty cuts, because there is no direct flame to ignite
the fats and juices that drip during cooking.
PRE HEATING
With the hood open, ignite the outer left and right burners.
Once ignition is established, close the hood. Leave the
burners on 'HI' for 10 minutes or until the temperature
reaches a suitable level for cooking.
required temperature by turning the left and right burners
progressively to 'LOW'.
15
Modulate the
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