Masport LIFESTYLE 3 Owner's Manual page 12

MAIN BURNER AND SIDE BURNER LIGHTING (INTEGRATED
IGNITION)
1. Open the lid before igniting the barbecue
2. Check all the knobs are in the "OFF" position
3. Open the gas control valve at the gas cylinder
NOTE: The valves fitted to this BBQ include a safety feature.
The valve must be depressed before turning. This feature
prevents accidental activation of the knob
4. From the "OFF" position, push in and then turn control knob
anti-clockwise to the "High ( )" position until hearing a "click"
sound.
5. Repeat step 4, 3-4 times until the burner is lit.
6. If the burner fails to light, turn off and wait for 5 minutes, then
begin from step 4
7. Once a burner is lit, similarly light the remaining burners.
8. Turn the knob anticlockwise to adjust the heat from "High ( )" –
"Medium" – "Low ( )" to your heat requirement.
FOR MANUAL LIGHTING (MAIN BURNER)
IMPORTANT
Use a match holder and long match stick or BBQ lighter
for lighting the BBQ manually to avoid burning your hand.
1. Open the lid before igniting the barbecue.
2. Check all the knobs are in the "OFF" position.
3. Open the gas control valve at the gas cylinder.
4. From the "OFF" position, push in and then turn the control
knob anticlockwise to the "High ( )" position.
5. Hold a lit match (in a match holder) next to one of the main
burners. The burner will light from the match.
Once a burner is lit, the burner next to it can be turned on and will
light off the lit burner. Repeat until all burners are alight.
Each burner can be adjusted. Turn the knob anticlockwise to
adjust the heat from "High ( )" - "Medium" - "Low ( )" to your heat
requirement.
FOR MANUAL LIGHTING (SIDE BURNER)
1. Turn all knobs to "OFF" position then open the LP tank valve.
Always keep your face and body as far from the grill as
possible when lighting.
2. Raise side burner lid.
3. Push in and then turn control knob anticlockwise to high
position.
4. Use a match holder and long match stick or BBQ lighter for
lighting the BBQ manually to avoid burning your hand. Place a
lit match near the burner until the burner ignites.
5. If burner fails to light, turn off and wait 5 minutes, then try again.
If burner still does not light after repeated attempts, call your
local dealer for assistance.
REAR BURNER LIGHTING
1. Open the lid before igniting the barbecue.
2. Check all the knobs are in the "OFF" position.
3. Open the gas control valve at the gas cylinder.
4. Operate the rear burner knob in combination with the electronic
ignition push button on the side burner table.
5. From the "OFF" position, push in then turn control knob anti-
clockwise to the "High ( )" position.
6. Keep the knob pushed in at the "High ( )" position for 4
seconds whilst pressing the electronic ignition push button.
7. Repeat the steps from beginning, 3-4 times until the burner is
lit.
8. Once the rear burner has ignited keep the knob pushed in at
the "High ( )" position for 20 seconds until stabilized then
release the rear burner control knob.
9. If the burner fails to light, turn off and wait for 5 minutes, then
repeat the steps from beginning.
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10. Turn the knob anticlockwise to adjust the heat from High ( )" –
"Medium" – "Low ( )" to your heat requirement.
FOR MANUAL LIGHTING (REAR BURNER)
1. Open the lid before igniting the barbecue.
2. Check all the knobs are in the "OFF" position.
3. Open the gas control valve at the gas cylinder.
4. From the "OFF" position, push in and then turn the rear burner
control knob anticlockwise to the High ( )" position.
5. Hold a lit match (in a match holder) next to rear burner. The
burner will light from the match.
FOR REAR BURNER: LP gas takes longer time to travel from
the valve to the rear burner. Keep the knob pushed in at the
High ( )" position for a further 20 seconds until stabilized, then
release the rear burner control knob. Repeat from step 4, 3-4
times until the burner is lit.
6. If the burner fails to light, turn off and wait 5 minutes, then
begin from step 4.
IMPORTANT
When the rear burner is lit for the first time, both the
rear burner and the gas pipe going from the valve to the
burner (from the front to the rear of the BBQ) needs to be
charged with gas for a successful ignition. Push the Rear
Burner knob in and slowly turn anti-clockwise and note
when ignition (click) sound is heard. Repeat the action
but stop turning just prior to the ignition click, keeping
the knob depressed (in) for approximately 10 seconds to
allow the gas to flow to the rear burner, then complete
the turn to ignite the gas. Lighting the rear burner may
not occur in the first instance, repeat if the first ignition
fails.
NOTE:
The Infrared Rear Burner is configured to only burn on
High ( )".
IMPORTANT
Keep a spray bottle of soapy water near the gas supply
valve and check the connections before each use.
WARNING!
• Do not light the grill if odour of gas is present.
• It is important to ensure that all control valves, including the
gas cylinder, are turned off after use.
• When using the rear burner and rotisserie use 1 or 2 of the
main burners at the low heat setting if a little extra heat is
required.
• Do not use the rear burner in combination with main burners
on high heat setting when the hood is closed.
• 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.
TURNING OFF A BURNER
To turn a burner to the 'OFF' position, it's a two step action. (1) Turn
the knob clockwise to High ( )" (2) then push in the knob and turn
clockwise to the 'OFF' position.
TURNING OFF YOUR BARBECUE
When you have finished using your barbecue, turn off the gas at the
bottle. Push in and then turn all the control valves fully clockwise to
the "OFF" position. Wait until the barbecue is sufficiently cool before
replacing the barbecue lid or closing its hood. Once cooled, a
protective cover should always be fitted to the barbecue to protect
your investment from the ailments when not in use.
WARMING RACK
Warming racks are a convenient way to keep cooked food warm or
to warm items such as bread rolls. Always check that your warming
rack is properly fitted before use.
GRILL COOKING
The burners heat up the flame tamers underneath the grill, which
in turn heats the food on the grill. The natural juices produced
during cooking fall onto the flame tamers below and vaporise. The
subsequent rising smoke bastes the food, as it travels upwards,
imparting that unique barbecue flavour.
FLAT PLATE / FLAT-RIBBED PLATE
The burners heat the griddle plate directly, which then cooks the
food on contact. These allow for the cooking of smaller items, such
as seafood, which could fall through the spaces of a grill. They
are also suitable for cooking items that require high-temperature/
short-duration cooking, such as vegetables and smaller cuts of fish.
Similarly, these can be used in exactly the same way as a griddle in
the kitchen, for searing steaks, cooking eggs, etc.
DO NOT use both the plate and deep dish at the same time.
This will cause your BBQ to overheat and could cause a fire.
COOKING AND USE OF HOOD
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.
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 IMPORTANT to make
sure that 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.
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.
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)
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.
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.
1. Carefully remove the cast iron cooking surfaces and the
warming rack from the barbecue.
2. Place the flame tamers to the centre of the barbecue body. It is
over this area that the meat will be cooked.
3. 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.
4. Insert the pointed end of the spit rod into the motor. Lay the
other end of the spit rod onto the opposite bracket.
5. Light the barbecue.
6. Turn on the rotisserie motor to begin rotisserie cooking. The
hood has been designed so that it may be closed during
rotisserie cooking.
7. Always cook foods on the lowest flame setting to avoid burning
or overcooking.
8. DO NOT ALLOW YOUR BARBECUE TO OVERHEAT.
A BARBECUE SHOULD NEVER BE LEFT UNATTENDED
WHILE COOKING!
9. 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.
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