Masport BG6286BS-WS-RB Owner's Manual page 16

Masport 4/6 burner 210 series

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Table Of Contents

Table of Contents

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WARNING!

Cooking with the hood closed and the burners on high

creates a fire risk.

When the hood is closed, a large amount of heat is trapped

inside the barbecue. Thus, it is

to make sure that

IMPORTANT

all the burners are 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. Use

the temperature gauge to check the heat of the barbecue.

USB PORT

Some BBQ's have a USB Port installed, this is to allow for the use of

smaller appliances and has limited capacity. It may not power appliances

which require a high power draw.

WARNING!

DO NOT PUT YOUR USB port supported gadgets on HOT

BBQ SURFACES

DO NOT ALLOW YOUR BARBECUE TO OVERHEAT. A BARBECUE

SHOULD NEVER BE LEFT UNATTENDED WHILE COOKING!

For safety reasons, barbecue plates and grills will not cook as hot towards

the front of the barbecue.

The slightly lower temperature at the front can easily be overcome by

rotating the food being cooked around the barbecue plate or grill.

SMOKER DRAWER USAGE

The smoking of meat and other food is a personal taste and may

take some experimenting to get this function working to your

preference, however; these are some guides on the basic use of

the smoker drawer.

Pull smoker drawer out from dashboard and place

flavoured sawdust when BBQ is cold.

Heat BBQ up to normal cooking tempreture and at approx

140 - 150°C, the sawdust will start giving off smoke.

Use the two burners next to the smoker drawer to heat the

BBQ.

Use flavoured sawdust as opposed to pellets.

Place food inside BBQ and cook.

WARNING!

DO NOT attempt to add sawdust to smoker drawer when

BBQ is hot.

Cooking at too high a tempreture can cause the sawdust to

catch fire.

FLARE-UP CONTROL

Flare-ups occur when meat is barbecued, and its fats and juices fall upon

the flame tamers. The smoke from some flare-up helps give cooked meat

its barbecued flavour, but excessive flare-up will result in meat being

burned. To control flare-up, it is advisable to trim away excess fat from

meat and poultry before grilling.

Also, the burners should always be placed on the low setting during

cooking. Finally, extinguish flare-ups by applying baking soda or salt

directly onto the flame tamers. Always protect your hands when handling

anything near the cooking surface of the barbecue.

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. Do not pull out

the drip tray or douse with water.

COOKING USING OPTIONAL ACCESSORIES

ROTISSERIE COOKING (OPTIONAL)

Carefully remove the cast iron cooking surfaces and the warming

rack from the barbecue.

Place the flame tamers to the centre of the barbecue body. It is over

this area that the meat will be cooked.

Slide one of the spit forks onto the spit rod and tighten its thumb

screw to secure it into place. Insert the pointed end of the spit rod

into the meat being cooked and slide the meat towards the centre of

the rod. Make sure the fork is fully into the meat. Slide the other fork

onto the rod, into the meat, and tighten the thumb screw once in

place. For optimal rotisserie cooking, food must be placed securely

onto the middle of the spit rod and balanced so that the rotisserie

can rotate freely without interference from any barbecue surfaces.

Any loose sections of meat should be secured so they do not hang

down and interfere with the rotation of the spit rod.

Insert the pointed end of the spit rod into the motor. Lay the other

end of the spit rod onto the opposite bracket.

Light the barbecue.

Turn on the rotisserie motor to begin rotisserie cooking. The hood

has been designed so that it may be closed during rotisserie

cooking.

Always cook foods on the lowest flame setting to avoid burning or

overcooking.

DO NOT ALLOW YOUR BARBECUE TO OVERHEAT. A BARBECUE

SHOULD NEVER BE LEFT UNATTENDED WHILE COOKING!

If cooking with rotisserie using indirect heat (not using burners

directly under meat - oven style cooking), a baking dish (not supplied

on some models) can be placed under the food to catch fats and

drippings.

10. If your model of BBQ is fitted with the smoker drawer, use two

smaller aluminium foil oven trays, (one on either side of the smoker

drawer) to collect the dripping fat.

INFRARED REAR BURNER & ROTISSERIE (OPTIONAL)

Preparing your barbecue:

You will need to remove both grill plate and solid plate, also the

flame tamers and warming rack. Place these in a safe place for later

re-assembly. Place a baking dish (not supplied) onto the burners,

the dish should be large and deep enough to capture the excess

grease as it falls from the food.

Centrally secure the food with the rotisserie prongs, turning the

rotisserie rod by hand to test for balance, adjust the food position if

required. Insert pointed end of rod into the motor, test that everything is

running correctly.

Using the Rear Burner for roasting on a barbecue can be different

depending on our preferences. A suggestion might be to use 1-3 of the

main burners to cook the roast and then use the Rear Burner towards the

end of the cooking to "brown up" the roast. Using the Rear Burner by itself

to do the cooking can take a long time depending on the size of the roast.

WARNING!

DO NOT use the rear burner in combination with main

burners on high heat setting when the hood is closed.

WARNING!

Caution/Danger: Extreme care is required when cooking

with hood in closed position. Frequent checks must be

undertaken for the heat and temperature to ensure safe

cooking.

Too much heat can cause fire.

EXTERNAL BBQ SMOKING FUNCTION,

Some BBQ's have a 25mm knock out fitted in to the Grill body, this gives

the option to (using a screwdriver) twist this tab open to form a hole. One

of the many smoker units available on the market can then be installed

(the hole may need to be made larger for some installations).

INTERCHANGEABLE COOKING SYSTEM (OPTIONAL)

Preparing your barbecue for pizza cooking:

Remove the round grill or plate insert.

Season the pizza stone with olive oil. Place the stone into a cold oven or

cold BBQ and slowly raise the temperature to 180°C for 20 minutes.

NOTE:

Do not place a cold pizza stone into a hot nvironment. This

could cause the stone to break due to uneven temperatures.

NOTE:

Do not wash the pizza stone with any cleaning agent. Brush

any crumbs off the surface, do not gouge or cut into the

surface during cleaning.

NOTE:

Do not remove the flame tamers from the BBQ. These should

be positioned under the pizza stone.

NOTE:

Do not use the pizza stone as a cutting table.

NOTE:

When using the rear burner and rotisserie use 1 or 2 of the