HOOD ROASTING - WARNING
BBQ’s equipped with a roasting hood give the option of cooking with the hood
closed to form an ‘oven’ for roasting food, such as a joint of meat, whole chickens,
etc. When the hood is closed, a large amount of heat is trapped inside the BBQ.
Thus, it is important to make sure that the burner is turned to the low position to
prevent burning of the food and damage to the BBQ.
Avoid lifting the hood unnecessarily as heat will be lost every time the hood is
opened.
FLARE UP CONTROL
Flare-ups occur when meat is barbecuing on the grill and the juices fall on the hot
vaporiser/
fl
ame tamer plate and vaporise.
The smoke from some
fl
are-up helps to give the meat its BBQ
fl
avour, but excessive
fl
are-up will result in the meat being burned and becoming bitter.
To control excessive
fl
are-up, it is advisable to trim excessive fat from meat and
poultry before grilling; to control it further, the burners can be turned to the low
setting.
Finally, extinguish excessive
fl
are-ups by applying a small amount of baking soda
directly onto the vaporiser /
fl
ame tamer plate.
Always protect your hands when handling anything near the BBQ cooking surface.
DO NOT ALLOW YOUR BBQ TO OVERHEAT.
FLASHBACK (FLAME IN BURNER TUBE)
In the event of
fl
ash back whilst the BBQ is in use, turn all the controls and the
cylinder valve to the ‘OFF’ position.
Wait 5 minutes before attempting to relight the BBQ.
If the problem persists, check for blocked ventury ports by removing the burner and
cleaning with compressed air or with a pipe cleaner.
Replace burner correctly.
If problem persists do not try to rectify the problem yourself as this could result in
serious injury and/or property damage.
Store the appliance in a clean and dry environment.
Do not store your gas cylinder indoors.
Store in a well ventilated area away from direct sunlight or an electrical source.
Light the burners in the same method, in order from left right.
The burner will cross-ignite rom the burner to it’s left.
Adjust to the required heat setting.
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