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You must have the correct gas bottle, regulator, and hose for the barbecue to operate safely and
efficiently. Use of an incorrect or faulty regulator is dangerous and will invalidate the warranty on this
product. If you are unsure, please check with your local gas dealer.
INSTALLATION
Precautions:
•
Only use this barbecue in a well-ventilated outdoor area.
•
Check that the barbecue is not placed UNDER any combustible surface.
•
The sides of the barbecue should never be closer than 1 metre to any combustible material.
•
Do not obstruct any ventilation openings in the barbecue body
•
Confirm all control knobs are in the off position before connecting the regulator.
•
Always connect the regulator in accordance with the regulator and gas bottle suppliers instructions.
LEAK TESTING
Always perform a leak test in a well-ventilated area.
Step 1 - Confirm all control knobs are in the off position.
Step 2 - Detach the barbecue control panel located across the front of the barbecue body by pulling off the
control knobs and removing the control panel retaining screws.
Step 3 - Turn on the gas at the gas bottle or regulator
Step 4 - Check for leaks by brushing a solution of ½ water and ½ liquid soap over all the gas system joints,
including all valve connections, hose connections, and regulator connections.
Step 5 - If bubbles form over any of the joints there is a leak
•
Turn off the gas
•
Retighten all joints
•
Repeat test
•
If bubbles form again do not use the barbecue and contact your local Outback dealer for assistance or
call Outback customer services on (01622) 671771. Customer services are available during normal
office hours, Monday to Friday, 9am to 5pm.
OPERATION
Your barbecue is not designed to be used with more than 50% of the cooking area as a solid plate – this
includes baking dishes. If more than 50% of your cooking area is covered by a solid cooking surface, the
barbecue could overheat causing damage that is not covered by warranty.
Grill cooking
The burners heat the flame tamer beneath the grill that, in turn, heats the food. The natural juices produced
during cooking fall onto the flame tamer and vaporise to form smoke. The smoke then rises and 'bastes' the
food, giving it that unique barbecued flavour.
More even cooking of food will be achieved with the hood down which will also hold the heat in. This should
only be done with the burners on a low to medium setting.
Griddle plate cooking
The burners heat the griddle plate directly, which then cooks the food on contact. Griddle plates enable the
cooking of smaller items that would, otherwise, fall through the grill. They can also be used for searing cuts of
meat or cooking food like eggs that would not be possible to cook on a grill. Griddles can also be used to heat
pans.
Warming Basket
Warming baskets are a convenient way to keep cooked food warm or to warm items such as bread rolls. Care
should be taken to ensure any items placed in the warming basket are cooked through and do not continue to
cook and drip fat or meat juices, which could drip onto the hood and down the back of the barbecue.
Flare-up control
Flare-ups will often occur when food is barbecued as fat and juices fall onto the flame tamer. Some fat is
necessary to give the food its barbecued flavour but excessive fat can result in a flare-up. To avoid flare-ups it
is advisable to trim 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 high fat and water
contents. Flare-ups occur more at the start of cooking, particularly with processed meat products, and it may
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