SUNWIND Opal Virginia 3000 Instruction Manual page 21

English
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.
Sunwind Gylling AS 20