Barbecook VANILLA 223.9988.000 Installation Instructions Manual page 27

• Repeat steps 1 through 3. If the
burner still does not light, read the
chapter 'Troubleshooting Guide'
to determine the cause and the
remedy.
VISUAL CHECK OF THE FLAMES
I
If the flames of the burners jump out of the
burner box when the barbecue is in use,
immediately turn off the control knobs.
Wait 5 minutes to allow the gas to escape
before relighting the barbecue. Read the
chapter 'Troubleshooting Guide' if the
problem persists.
Each time you light the barbecue you
should check the flames. (Fig. I) A proper
flame is almost comletely blue, with some
yellow at the top. If the flame is abnormally
small and for the most part yellow, switch
off the barbecue and check the venturi
tubes for obstructions, or read the chapter
'Troubleshooting Guide'.
SWITCHING OFF THE BARBECUE
• Close the gas cylinder valve
• Turn all control knobs of the burners
to 'OFF'.
If you follow the above order, there will be
no more pressurized gas in the system.
USEFUL TIPS FOR USE OF THE
BARBECUE
USING YOUR BRAHMA FOR THE FIRST
TIME
When using your gas barbecue for the
first time, you must first allow the unit to
run in by operating it for a short period
of time without any food. To run in the
barbecue, light the barbecue. Close the lid
and maintain the temperature at 'HIGH'
for 15 minutes. Do not open the lid during
this procedure. You then open the lid and
allow the barbecue to operate for another
5 minutes at 'HIGH'. The barbecue is now
ready for use.
WARMING UP THE BARBECUE
Allow the barbecue to warm up before pla-
cing any food on it. Close the lid and heat
the cooking surface for at least 10 minutes
in the setting 'HIGH'. To bake at a lower
temperature than the setting 'HIGH', turn
the control knobs to the required position
before placing any food on the barbecue.
COOKING TIME
The actual cooking time depends on vari-
ous factors such as taste, outside tempe-
rature and wind. Experience will teach you
how to estimate this time.
KEEPING FLARE-UPS UNDER CON-
TROL
During barbecuing, some flare-ups are
natural. Too many flare-ups, however, will
increase the temperature in the barbecue,
thereby causing accumulated fat to ignite
and cause fire.
To reduce flare-ups:
• Remove excess fat from the meat
HIGH
before baking
• Bake fat meat (chicken and pork) at
LOW
a low setting
• Check that the hole in front of the fat
drain is not blocked and the fat drip
cup is not full
• Bake with closed lid to cut off the air
supply and lower the heat settings
NOTE: If the lid is closed, your barbecue
will retain a more constant temperature
and food can be baked faster and with less
energy.
Should the burner(s) go out during baking,
open the lid, turn off the burner(s) and wait
5 minutes to allow the gas to escape before
relighting the burner.
HOW TO PREVENT FOOD FROM STIC-
KING TO THE GRID
• Rub food lightly with oil before you
place it on the grid
• Or brush the grid with some cooking
oil to prevent food from sticking
• Do not turn food too quickly after
placing it on the grid
CLEANING AND MAINTENANCE
To prolong the lifetime of your barbecue,
you should at least annually perform all of
the following operations, preferably at the
start of the barbecue season. Buy a barbe-
cook cover to protect your barbecue.
®
COOKING GRIDS AND GRIDDLES
After each use, allow the barbecue to cool
down and clean the grids using a non-
abrasive brush.
You can also wash grids using the special
barbecook enamel cleaner, a soft deter-
®
gent or sodium bicarbonate. Never use
oven cleaners.
BURNERS AND VENTURI TUBES
Burners and venturi tubes should be
removed and cleaned at least twice a year.
Thoroughly clean the venturi tubes. Open
any blocked holes using a thin wire (e.g.
opened paper clip). Check that the bottom
of the burner box is clean and no hole is
blocked. Place the burner back in accor-
dance with the instrucutions and check
that the venturi tubes are positioned over
the exhaust valves. If the burner exhibits
cracks, unusual holes or other damage, it
should be replaced.
BURNING OFF
After use, you can continue to burn the
appliance for 10 or so minutes without
food and with the lid closed, with all
burners in the position 'HIGH'. In this
way, most of the dirt will be burned off,
which facilitates subsquent cleaning. Al-
low the appliance to cool down. You can
then wipe off the burnt dust with a non-
abrasive brush and clean the barbecue
with soapy water.
STORAGE
Disconnect the gas from the cylinder
when not in use. Store the barbecue
and the gas cyinder outdoors in a well-
ventilated area. Never store them in a
garage, a shed or any other enclosed
area, or in the vicinity of an open flame
or heat source.
You can store the barbecue indoors, pro-
vided the gas cylinder is disconnected
from the appliance and stored outdoors
in a well-ventilated area.
The barbecue must be stored indoors
during the winter season. Some tips:
• Clean the burners and rub them
in with cooking oil. Wrap them in
paper.
• Clean the cooking grids and rub
them in with cooking oil. Wrap
them in paper and store them
indoors.
• Protect the barbecue with a
barbecook cover if it is stored
®
outdoors.
• Do not store gas cylinders indoors
GUARANTEE
Your barbecook appliance comes with a
®
two year guarantee against all manufac-
turing defects. This guarantee applies
from the date of purchase, provided it is
used in accordance with these instruc-
tions. Your till receipt specifying the
date of purchase is your certificate of
guarantee.
This barbecook is not suitable for com-
®
mercial use.
This guarantee is limited to the repair or
replacement of parts which prove defec-
tive under normal use and service.
This guarantee shall not apply to
defects due to improper installation,
incorrect use, alterations to the appli-
ance, disassembly of the appliance,
wear and tear, or lack of maintenance.
www.barbecook.com 27