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Lighting System Instructions
Check that the barbecue wiring is connected to the power pack (screwed onto the top of the power pack).
Check that the lighting switch is off, and plug the power pack into the power supply. With the power supply on,
the lighting switch at the front right hand corner of the barbecue can be used to turn the lights on and off. When
not in use, the unit should be disconnected from the power supply and all cords stored within the module.
Cooking
Cooking With Your Barbecue Plates
A fairly protected location is desirable for pleasant and efficient cooking. Try to keep the barbecue sheltered from
strong winds as this will drastically reduce cooking efficiency. Check frequently that the burners remain alight
when used in conditions of strong wind. The two 10W, 12Vac globes (type G5.3) can be accessed by carefully
removing the glass covers on the lamps (disconnect from power supply first).
For Vitreous & Non Vitreous Enamel Cooking Surfaces
After ignition, run the barbecue for 10 minutes with the burners on high, to heat up the cooking area. A little
cooking fat (or oil) on the cooking surfaces will prevent sticking. Immediately after adding the oil, place items
onto the cooking surfaces. NOTE: When cooking on vitreous enamel surfaces, please ensure that metallic or sharp
objects are NOT used. Damage to plates and grills due to the use of metallic or sharp objects will not be covered
under warranty. It is recommended to use silicone cooking utensils as these are both hygienic and withstand
high temperatures.
For Stainless Steel Cooking Surfaces
Approximately 30 minutes to 1 hour before cooking, all chilled, raw food items should be removed from the
refrigerator, as room temperature food will have a shorter cooking time and minimize warping of the stainless
steel hot plate. After ignition, run the barbecue for 5 minutes with the burners on high, to heat the cooking area
to the ideal cooking temperature (between 145-160°C). Once this temperature has been reached, apply a small
amount of oil to both the hot plate and grill plate. Kettler recommends the use of Canola oil, or oils with a high
smoke point (such as Sunflower or Safflower). Immediately after adding the oil, place items onto the cooking
surfaces.
Turn burners down a little when full heat is not required and to LOW when not cooking.
During cooking, fat and scrapings will drip through to the fat tray. Do not allow excess fat to build up in the fat
tray. Clean the fat tray and replace the aluminium foil before use.
Cooking Using the Hood
Open the hood and remove the solid plate, grill plate and flame tamer. Place the baking dish supplied in the
centre position of the barbecue. Place 2cms of water into baking dish and place a suitably sized rack into the
baking dish. With the roasting hood open, ignite the four outer burners and turn to Hi (leave the inner burners
off ). Close the roasting hood and allow 10 minutes for pre cooking time, or until the internal temperature reaches
approximately 180°C. During the 10 minutes, the roast can be prepared. After the pre heat time is complete,
open the roasting hood and carefully place the roast centrally onto the rack, so that any surplus fat and grease
will drip into the water. The water will also keep the food moist during the cooking process. Turn the middle 2
burners to low (leaving the outer burners on Hi and inner burners off ) and close the roasting hood. The highest
setting for the duration of the cooking is with both outer burners on high, but the temperature can be fine tuned
by adjusting the outer burners up and down to give the ideal cooking temperature. Naturally the degree of heat
required will very much depend on the weather conditions at the time of cooking. A similar set-up can be used
when using a rotisserie, making sure that oil and fat cannot drip directly onto the burners.
Assembly, Operation & Maintenence Instructions
Page 10
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