Using The Barbeque - SUNWIND KANSAS Instruction Manual

USING THE BARBEQUE

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 igniter which emits sparks when the button is
pushed and/or turned (varies between models). Push down and turn the button for the burner
counterclockwise to the "MAX" position. Then keep the igniter button pushed down until the burner
ignites. For BBQs with a built-in igniter, turn the switch half way and keep pushing the switch down
until you can hear the gas streaming out, and then keep turning the switch 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 switch 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 button 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.
Turning off the barbeque
When finished cooking, leave the burners at "MAX" position up to 15 minutes so that remaining grease
from the food will be removed. When turning off the BBQ, close the supply from the gas tank first; this
will allow the gas remaining in the hose to evaporate. This will only require a few seconds. The burners
can then be switched off.
Cooking
Saturate the surface of the griddle with cooking oil. This will keep the food from sticking to the surface
of the grill. Turn on the burners and leave them burning at a low temperature ("MIN").
Tip: While cooking
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. Removing the
meat from the flames is also advisable.
Indirect barbequing
Indirect barbequing means utilizing the BBQ almost as an oven. The food is placed on top of the center
burner, which is not burning, with the outer burners turned on. This is suitable for larger pieces of meat
being cooked for more than 25 minutes. The meat will be cooked by circulating heat reflecting from the
lid and sides of the BBQ. In this way dripping of fat from the meat, causing flare-ups is avoided. This
method is also recommended for frying, baking, slow grilling and rotating spear/rotisserie. Utilizing a
thermometer is recommended, especially for larger pieces of meat.
Direct barbequing
This is the more traditional way of barbequing; with the heat originating directly below the food. Direct
barbequing is suitable for hot dogs and sliced meat where a crisp surface is desired. The lid could be
left open for while for extra "tan" in the beginning. It is otherwise recommended to keep the lid closed,
as this will reduce the risk of flames and burned meat. Alternatively, aluminium foil or a frying pan
could be placed underneath the meat to keep fat from dripping.
Combined indirect and direct barbequing
This is advisable for extra large pieces of beef or fish. First use direct heat for a short while on both
sides of the meat. Then turn the temperature down and close the lid for 3-4 minutes.
Using a griddle
The griddle is the key to a good result. The characteristic "smoked" taste can only be obtained using a.
This will allow juice from the food to drip down, creating a steam surrounding the food – providing the
unique taste of barbequed meat. This method is most suitable for tender meat, vegetables and fish.
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