SUNWIND DISA 440526 User Manual page 30

English
How to use your gasgrill
Ignition
Make sure that the gas supply is turned on. Do not lean over the BBQ when igniting the burners.
NOTE: The lid must always be kept open while igniting.
Be aware that the surface of the lid will be hot when using the BBQ, during which time only the
handle on the lid should be touched.
The BBQ has an electronic built-in igniter in each knob which emits sparks when the knob is
pushed and turned. Turn the knob half way and keep pushing the knob down until you can hear
the gas streaming out, and then keep turning the knob until a click is heard. The burner will often
not ignite instantly/at first attempt, because the mixture of gas and oxygen is not optimal at that
time. Repeat by turning the knob multiple times passed the ignition "click" until the burner ignites.
This is a safe and reliable way of igniting the BBQ. Once the burner is burning, you can turn on the
remaining burners simply by opening the gas flow to "MAX".
If the burner does not ignite at first attempt, push and turn the knob back to the "off" position and
repeat the procedure. If the burner still does not ignite, wait a few minutes to give the gas time to
diffuse away from the BBQ before attempting again.
Manual ignition: If the described procedures do not work, the burner can be ignited manually, by
utilizing a (long) match. Control of the flame: You can get any size of flame between low ("MIN")
and high ("MAX") by pushing and rotating the knob between these positions.
How to use Disa
Saturate the surface of the cast iron grids with cooking oil. This will keep the food from sticking to
the surface of the grill. Turn on the burners and let the grids get warm before starting to barbeque.
Tipp: Flames caused by fat dripping from the food could damage the result, making the food burn
easily. Therefore, you should cut away excess fat from the meat if this becomes a problem. Remov-
ing the meat from the flames is also advisable.
Grillmethods
There are two main methods for barbequing: Indirect and direct heat barbequing. Indirect barbe-
quing means utilising the grill almost as an oven. The food is placed over the burner which is not
burning, with the other burner turned on - remember to put the lid on the grill after you've put
your meats on. This is suitable for larger pieces of meat being cooked for more than 25 minutes.
Using a thermometer is recommended, especially for larger pieces of meat.
Direct grilling is the more traditional way of grilling; with the heat originating directly below the
food. Direct barbequing is suitable for hot dogs and sliced meat where a crisp surface is desired.
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