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Ensure all knobs are in the off position.
Open the gas control valve on the gas bottle
or regulator.
Insert lit match through the right match-
lighting hole on the right side of the
barbecue body and place near rightmost
burner porthole.
Push and turn the rightmost control knob
anti-clockwise to the high position, taking
care to protect yourself from the flames.
When the right burner is lit, turn the
remaining burners on from right to left.
Confirm that each burner is alight before
turning on the next burner.
If a burner fails to ignite, contact your local
dealer for assistance.
After ignition, turn the burners to the high
position for 3-5 minutes in order to pre-heat
the barbecue. This should be done before
each cooking session. The hood or lid
should be open during preheating.
After completion of preheating, turn all
burners to the low position for best cooking
results.
Grill Cooking
The
burners
heat
underneath the grill, which in turn heats the
food on the grill. The natural food juices
produced during cooking fall onto the flame
tamer below and vaporise. The subsequent
rising smoke bastes the food, as it travels
upwards, imparting that unique barbecued
flavour.
Flare-Up Control *Very Important Notice*
Flare-ups occur when meat is barbecued, and
its fat and juices fall upon the hot flame tamer.
Smoke of course helps give food its barbecued
flavour, but it is best to avoid excessive flare-up
to prevent food being burned. To control flare-
ups, it is ABSOLUTELY ESSENTIAL to trim
away excess fat from meat and poultry before
grilling, use cooking sauces and marinades
sparingly and try to avoid very cheap cuts of
meat or meat products as these tend to have a
high fat and water content. Also, the burners
should always be placed on the low setting
during cooking.
When flare-ups do occur, they can usually be
extinguished by applying baking soda or salt
directly onto the flame tamer. Always protect
your hands when handling anything near the
cooking surface of the barbecue and take care
up
the
flame
tamer
to protect yourself from the flames.
If a fat fire occurs, please see the instructions
given below.
Fat Fires
Empty and clean the
each cooking session. If the barbecue is to be
used for large gatherings, it will be necessary to
turn off and cool the barbecue every two hours to
remove food debris from the
it out. The time between cleaning may need to
be reduced if very fatty foods or cheap meat
products are being cooked. Failure to do this
may result in a fat fire, which may cause injury
and could seriously damage the barbecue.
In the event of a fat fire:
If safe to do so, turn all control knobs to the
'off' position.
Turn off the gas supply at the gas bottle.
Keep everyone at a safe distance from the
barbecue and wait until the fire has burnt
out.
Do not close the hood or lid of the barbecue.
NEVER DOUSE A BARBECUE WITH
WATER. IF AN EXTINGUISHER IS USED,
IT SHOULD BE A POWDER TYPE.
DO NOT REMOVE THE DRIP TRAY.
If the fire does not seem to be abating or
appears to be worsening, contact your local
Fire Brigade for assistance.
End of Cooking Session
After each cooking session, turn the barbecue
burners to the "high" position and burn for 5
minutes. This procedure will burn off cooking
residue, thus making cleaning easier. Make
sure the hood or lid is open during this process.
Turning Off Your Barbecue
When you have finished using your barbecue,
turn all the control valves fully clockwise to the
"Off" position, then switch off the gas supply at
the bottle.
Wait until the barbecue is sufficiently cool
before closing its hood.
Care and Maintenance
Regularly clean your barbecue between uses
and especially after extended periods of
storage.
Ensure
13
drip tray
of food debris after
drip tray
and clean
the
barbecue
and
its
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