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Positioning the internal components
Before beginning to cook, check the burners, flame spreaders, deflectors, grills and griddle are correctly in
place. The figure shows the correct sequence for positioning the burners A, flame spreaders B, the
deflectors E, grills C and the griddle D.
• The tabs on the flame spreaders B
should be inserted into the slots F on the
inside of the barbecue.
ONLY IN THE CONDITIONS ILLUSTRATED
ABOVE, WITH ALL THE AFORESAID
COMPONENTS CORRECTLY ASSEMBLED,
IS IT ADVISABLE TO START COOKING.
ANY OTHER SET-UP MAY CONSTITUTE A
RISK FOR THE USER AND MAY
JEOPARDISE THE GOOD USE OF THE
APPLIANCE.
Positioning the grills and
griddles correclty
To ensure the best grill result it is
important to select the most appropriate
griddle for the type of food to be cooked.
Below are some hints listed.
Open griddle
Fillet steaks
Fish
Shrimps
The open griddles can be used on both sides. The closed griddles are double-faced: smooth on one side,
striped on the other side, in order to allow different kinds of cooking.
NEVER PUT THE TWO GRIDDLES SIDE BY SIDE. FOR A CORRECT POSITIONING AND USE PLEASE REFER TO
THE BELOW DIAGRAM.
A
F
E
Closed griddle, ribbed side
Chicken legs
Vegetables
Sausages
Cheese
Fruit
B
Closed griddle, flat side
Hamburgers
Vegetables
Cheese
Fried eggs
Bacon
UK
Use
C
D
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