Outback Spectrum 2 Burner Assembly And Operating Instructions Manual page 14

extinguished by applying baking soda or salt
directly onto the flame tamers. Always protect
your hands when handling anything near the
cooking surface of the barbecue. Flare-ups
occur more at the start of cooking, particularly
with processed meat products, and it may be
necessary to turn the burners down to their
lowest setting to start with and then turning up
at a later stage in the cooking process. The
barbecue should also not be overloaded. Some
parts of the cooking area are hotter than others.
The hottest areas will be above the burners
which will be where the flare ups will normally
start. By leaving free space you can simply
move the food away from the flare up to a
cooler area until the flare up has subsided.
If a fat fire should occur in the drip tray, turn all
knobs to the off position, turn off the gas at the
bottle, and wait for the fire to go out. Do not pull
out the drip tray or douse with water.
H11. 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.
H12. Turning Off Your Barbecue
When you have finished using your barbecue,
turn all the control valves fully clockwise to the
"Off" position. To do this, push and hold in the
control knob at the "High" position and turn to
"Off". The gas must then be turned off at the
bottle.
I. Care and Maintenance
Regularly clean your barbecue between uses
and especially after extended periods of
storage. Ensure the
components are sufficiently
cleaning. Do not leave the barbecue exposed
to outside weather conditions or stored in
damp, moist areas.
n Never douse the barbecue with water when
its surfaces are hot.
n Never handle hot parts with unprotected
hands.
In order to extend the life and maintain the
condition of your barbecue, we strongly
recommend that the unit be covered when left
barbecue and its
cool before
14
outside for any length of time, especially during
the winter months. Heavy-duty Outback®
barbecue covers and other accessories are
available from your local Outback® stockist.
Even when your barbecue is covered for its
protection, it must be inspected on a regular
basis as damp or condensation can form which
may result in damage to the barbecue. It may
be necessary to dry the barbecue and the
inside of the cover. Any rust that is found that
does not come into contact with the food should
be treated with a rust inhibitor and painted with
barbecue paint or a heat resistant paint.
Wooden parts may also need to be cleaned
and re oiled. Chrome plated warming racks etc.
should be coated with cooking oil.
I1. Cooking Surfaces
Clean with hot, soapy water. To remove any
food residue, use a mild cream cleaner on a
non-abrasive pad. Rinse
thoroughly. We do not recommend cleaning
grills and griddles in a dishwasher.
I2. Burner Maintenance
Provided that they are operating correctly, in
normal usage, burning off the residue after
cooking will keep the burners clean. The
burners should be removed and cleaned
annually, or whenever heavy build up is found,
to ensure that there are no signs of blockage
(fat, debris or insects for example), in either the
burner portholes or the burner primary air inlet.
Use a pipe cleaner to clear obstructions. When
refitting the burners, be careful to check that
the neck of the burner fits over the valve outlet.
Your burners have been preset for optimal
flame performance. You will normally see a
blue flame, possibly with a small yellow tip
when the burner is alight. If the flame pattern is
significantly yellow, this could be a problem
caused by grease from cooking blocking the
burner or spiders or other insects in the burner
venturi. This can result in the flow of the gas
and air mixture being restricted or blocked
which may result in a fire behind the control
panel causing serious
barbecue. If this happens, the gas should be
immediately turned off at the bottle. Burners
should be inspected and cleaned on a regular
basis in addition to the following conditions:
Bringing the barbecue out of storage.
x
One or more of the burners do not ignite.
x
well and dry
damage to your