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JL3BR12
John Lewis
LIGHTING YOUR BBQ (cont.)
- The (*) lo position is obtained by turning the knob fully anti-clockwise
- Adjusting the control knob to your heat requirements can now control the flame
- If ignition cannot be achieved see section: If bbq fails to operate properly
IMPORTANT - It is important that all control valves, and the gas cylinder are turned off after use
MANUAL IGNITION
If necessary this bbq can be lit manually
- Light a 90mm bbq match and hold adjacent to the light hole at the right end of the bbq (Fig 6)
MANUAL
IGNITION:
Light here
with a 90mm
match or a
lighting gun.
- Turn the right hand gas control knob to the Q) hi position. The burner will light from the match
- Once the right burner is lit, the burner next to it can be turned on and will light off the lit burner
- Repeat till all burners are alight
- The
Q
lo position is obtained by turning the knob fully anti-clockwise
- Adjusting the control knob to your heat requirements can now control the flame
IMPORTANT
It Is Important that all control valves, and the gas cylinder are turned
USING YOUR BBQ
GRILL AND FLAME DIFFUSER PLACEMENT
- The flame diffuser should be placed underneath the grill (Fig.7)
FIRST TIME USE OF BBQ
(F'g-7)
- Before using the bbq for the first time, it should be first wiped with a mild soap and water solution to remove any dust
- Dry cooking surface and apply a light coating of cooking oil
- Light the barbecue and leave burning for 30 minutes on the Q> lo position. This is to bum off an residual oils or foreign matter on the grills and hotplates
FAT COLLECTION
Using the DripTray
The sand tray should be filled with a layer of either an approved "fat catch" material
or sand to soak up dripping fats and oils during cooking.
PREHEATING
Light the burners as previously directed, turn to (^) hi and allow the bbq to preheat for 2-5 minutes.
PREPARE THE COOKING SURFACE
It Is preferable to apply a light coat of cooking oil using a long handled brush to the cooking surface prior to lighting each time. The oil will keep
the food from sticking to the cooking surface.
FLARE-UP CONTROL
Anytime you cook meat above an open flame you will have flare-ups, as flare-ups are caused when the natural juices from the meat fall onto or
through the flame diffuser. Flare-ups and the resulting smoke are what give meat that delicious bbq flavour, so expect and encouage some
flare-up.
However excessive flaring can be caused by cooking extra fatty foods directly on the grill, or by cooking with too high temperature. These
types of flare-ups should be controlled or your food will burn.
11
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