Care And Maintenance - Outback Omega 100 Assembly And Operating Instructions Manual

I6. Roasting Hood Cooking
Barbecues equipped with a roasting hood give
the option of cooking with hood closed to form
an 'oven' for roasting food, such as joints of
meat, whole chickens, etc.
When the hood is closed, a large amount of
heat is trapped inside the barbecue. Thus, it is
IMPORTANT to make sure that the burner is
turned to the low position to prevent burning of
the food and damaging the barbecue. Avoid
lifting the hood unnecessarily as heat is lost
every time the hood is opened. DO NOT
ALLOW YOUR BARBECUE TO OVERHEAT.
I 7 . F l a r e - U p
*** Very Important Notice ***
Flare-ups occur when meat is barbecued,
and its fat and juices fall upon the hot flame
tamer. Smoke of course helps give food its
barbecued flavour, but it is best to avoid
excessive flare-up to prevent food being
burned. To control
ABSOLUTELY ESSENTIAL to trim away
excess fat from meat and poultry before
grilling, use cooking sauces and marinades
sparingly and try to avoid very cheap cuts of
meat or meat products as these tend to have
a high fat and water content. Also, the
burners should always be placed on the low
setting during cooking. When flare-ups do
occur, they can usually be extinguished by
applying baking soda or salt directly onto the
flame tamer. Always protect your hands when
handling anything near the cooking surface of
the barbecue, and take care to protect
yourself from the flames.
If a fat fire should occur in the drip tray, turn
all knobs to the off position, turn off the gas at
the bottle, and wait for the fire to go out.
NEVER pull out the drip tray or douse with
water.
I8. End of Cooking Session
After each cooking
barbecue burner to the "high" position and
burn for 5 minutes. This procedure will burn
off cooking residue, thus making cleaning
easier. Make sure the hood is open during
this process.
C o n t r o l
flare-ups, it is
session, turn the
20
I9. Turning Off Your Barbecue
When you have finished
barbecue, turn all the control valves fully
clockwise to the "Off" position, then switch off
the gas at the bottle. Wait until the barbecue
is sufficiently cool before closing its hood.
J. CARE AND MAINTENANCE
Regularly clean your barbecue between uses
and especially after extended periods of
storage. Ensure the
components are sufficiently
cleaning. Do not leave the barbecue exposed
to outside weather conditions or stored in
damp, moist areas.
•
Never douse the barbecue with water when
its surfaces are hot.
•
Never handle hot parts with unprotected
hands.
In order to extend the life and maintain the
condition of your barbecue, we strongly
recommend that the unit be covered when left
outside for any length of time, especially during
the winter months. Heavy-duty Outback®
barbecue covers and other accessories are
available from you local Outback® stockist.
J1. Cooking Grill
Clean with hot soapy water. To remove any
food residue, use a mild cream cleaner on a
non-abrasive pad. Rinse
thoroughly.
J2. Burner Maintenance
In normal usage, burning off the residue after
cooking will keep the burner clean. The burner
should be removed and cleaned annually, or
whenever heavy build-up is found, to ensure
that there are no signs of blockage (debris,
insects) in either the burner portholes or the
venturi tubes. Use a pipe cleaner to clear
obstructions. A wire brush can be used to
remove corrosion from the burner surfaces.
When refitting the burner, be careful to check
that the venturi tubes of the burner fit over the
valve outlets.
J3. Barbecue Hood
Use a non-abrasive cloth or pad and clean with
hot, soapy water. Do not use scouring pads or
powders as they can permanently damage the
finish.
using your
barbecue and its
cool before
well and dry