Rinnai 4 burner Gourmet Customer's Operating And Assembly Instructions page 16

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FLARE-UPS
The fats and juices that drip from the meat may cause
flare-ups. Since flare-ups impart the distinctive taste
and colour for food cooked over an open flame, they
should be expected and encouraged within reason.
Nevertheless, uncontrolled flaring can result in a
ruined meal.
LIGHTING THE SIDE BURNER
(ROTARY PIEZO IGNITION)
Lid must be open before lighting. For easy ignition,
push the burner control in fully. Slowly rotate the burner
control anti-clockwise through 90 degrees (approx. 3 - 4
seconds). Turn the burner control until a click is heard,
this will trigger the piezo, producing a spark at the
burner.
The 3 - 4 second duration
should provide enough gas to
light the burner. If the burner
does not light, immediately
return the burner control to
the 'OFF' position and repeat
the process.
Turn burner control to
'HIGH' following lighting
procedure until flame appears
on the burner. If for some
reason the igniter fails to
produce a spark at the electrode
tip, the burner can be lit using
a match.
THE SIDE BURNER IS DESIGNED FOR
!
USE WITH A WOK UP TO 360 mm
DIAMETER AND COOKING POTS UP TO
200 mm DIAMETER.
USE OF VERY LARGE POTS MAY RESULT
IN DISCOLOURATION OF THE SURFACE
FINISH, OR CAUSE POOR COMBUSTION.
COOKING WITH THE HOOD DOWN
Cooking with the hood in the closed position helps to
cook food more quickly than in conventional barbecues
with a simple lid. The hood (when closed) helps to retain
the heat more evenly and conserves energy.
IMPORTANT: Never use any burner or combination of
burners on 'HIGH' when cooking with the hood down.
High direct heat on the cooking plates when the
hood is down may result in burnt food, or damage to
painted surfaces.
O P E R A T I O N
When roasting in your barbecue, food should be
positioned over the centre burners either on a roasting
rack with the cooking pan underneath, or directly in the
cooking pan, or placed in a disposable aluminium foil
dish on top of a flametamer. Remove other grillplate
and hotplate not being used, and ignite burners as
follows.
4 burner model: Use burners 1 & 4.
6 burner model: Use burners 1, 2, 5 & 6.
The heat from the selected burners circulates gently
throughout the barbecue, cooking the meat or poultry
without any direct flame touching it.
greatly reduces flare-ups when cooking extra fatty cuts,
because there is no direct flame to ignite the fats and
juices that drip during cooking.
BURNER CONTROL
With the hood open, ignite the outer left and right
burners. Once ignition is established, close the hood.
Leave the burners on 'HIGH' for 10 minutes or until the
temperature reaches a suitable level for cooking.
Modulate the required temperature by turning the left
and right burners progressively to 'LO'.
ROTISSERIE
Rotisserie is available as an optional extra from your place of
purchase.
SAFETY POINTS
• Do not operate damaged rotisserie.
• Do not use rotisserie in poor weather conditions.
• Avoid contact with hot surfaces.
• Always load rotisserie to barbecue before switching
motor on.
• Always turn rotisserie 'OFF' before removing from
barbecue.
• Do not leave rotisserie on barbecue when not in
use.
LOADING THE SPIT RODS
• Assemble rotisserie rod as shown.
• Centre food on the spit rod.
• Use butcher string to secure loose portions.
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