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Lining the Ash Tray
Line the ash tray with aluminium foil. This will
protect the tray, help better reflect heat, and make
cleaning easier when barbecuing is finished.
Starting the Charcoal
•
Open the barbecue hood or lid before lighting.
Never light your barbecue with the hood or lid
closed.
•
Take the barbecue grills out of the barbecue
body.
•
Block Type Starters – Form charcoal in a
pyramid around it. Light the starter block.
When charcoal is well lit, using a heat
resistant tool, spread the charcoal around the
grid, adding more as necessary.
•
Liquid Starters – Place charcoal in a shallow
tin. Pour liquid starter onto charcoal and wait
5-10 minutes to allow the starter to penetrate
into the charcoal. Then using a heat resistant
tool, place charcoal onto the grid in a pyramid
formation.
•
Light the charcoal and allow time for it to
become well lit (red hot). Using a heat
resistant tool, spread charcoal in a uniform
layer, so that each lump is just touching.
•
The barbecue grills can now be replaced. Be
careful to keep yourself safely away from lit
charcoal.
•
When the charcoal is ashed over (grey coating
of ash over each lump) you are ready to begin
cooking.
•
It is recommended to operate the barbecue
with red-hot charcoal for at least 30 minutes
before use.
•
Do not begin cooking until charcoal has an
ashed-over coat.
•
Do not attempt to cook whilst charcoal is
flaming.
Heat Control
The adjustable vents in the hood and ash tray
can be used to control the burning of the charcoal.
With the vents open, more air will circulate and
the charcoal will burn faster than with the vents
closed. Caution—the appliance may become very
hot. Oven gloves and ash tray / vent tool should
always be used when adjusting the vents. Do not
close the hood or lid whilst the charcoal is still
flaming. Wait until it has ashed over.
Grill Cooking
The food on the grill is cooked by the heat
produced from the hot charcoal below. The
natural food juices produced during cooking fall
onto the hot charcoal below and vaporise. The
subsequent rising smoke bastes the food, as it
travels upwards, imparting that unique barbecued
flavour.
Roasting Hood Cooking
Barbecues equipped with a roasting hood give the
option to form an 'oven' for roasting or baking
food, such as joints of meat or whole chickens,
etc. More even cooking of food will actually be
achieved by using the barbecue with the hood
down.
Close the hood to cook the food 'indirectly'. Avoid
lifting the hood unnecessarily as heat is lost every
time the hood is opened. If the hood is opened
during cooking please allow extra time for the
barbecue to regain its temperature and complete
the cooking. Use the temperature gauge (if
applicable) to monitor the heat of the barbecue.
DO
NOT
ALLOW
OVERHEAT. Take care when opening the hood
as hot steam can be released on opening.
Flare-Up Control ** Very Important Notice **
Flare-ups occur when meat is barbecued and its
fat and juices fall upon the hot charcoal. 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 flare-ups, it is
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.
When flare-ups do occur, they can usually be
extinguished by applying baking soda or a salt
directly onto the charcoal. 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 occurs, please see the instructions
given below.
Fat Fires
Empty and clean the ash tray of food debris after
each cooking session. If the barbecue is to be
used for large gatherings, additional care will be
required to ensure excessive build up of fat does
not occur and cause a fat fire. The time between
cleaning may need to be reduced if very fatty
foods or cheap meat products are being cooked.
Failure to do this may result in a fat fire, which
may cause injury and could seriously damage the
barbecue.
In the event of a fat fire:
Keep everyone at a safe distance from the
•
barbecue and wait until the fire has burnt out.
Do not close the hood or lid of the barbecue.
•
NEVER
DOUSE
•
WATER. IF AN EXTINGUISHER IS USED, IT
18
YOUR
BARBECUE
A
BARBECUE
WITH
TO
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