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Indirect Cooking
Indirect cooking involves little or no heat directly underneath the food. Instead, the food is placed on the grill, the burners below
the food are turned off or Low, and burners on either side are used. The hood is closed to trap heat and moisture. With this method,
heat circulates around the food, cooking by convection. By trapping the vapour inside your “outdoor oven”, the cooking vapour will
fall back on the food on all sides, not just from underneath. The food cooks more evenly, and stays moist in the process.
Indirect cooking is similar to using a conventional oven and is recommended for rotisserie cooking, roasts, poultry, casseroles,
vegetables and whole fish.
When cooking a roast, it is a good idea to use a roast holder and baking dish. Always use a baking dish with a depth greater than 35mm.
Shallower trays may fill quickly and overflow, which may cause a fat fire.
Controlling the Burners
The control knob can now be turned to the desired heat setting, Low, High or anywhere in between. The control knob does not need to be
pushed in while selecting the heat setting.
Storing Your Barbecue
When storing barbecue for extended periods, be certain all controls and cylinder valves are turned off. If storing the barbecue indoors remove
gas cylinder and store the cylinder in a ventilated area outdoors. Gas cylinders must be stored outdoors, out of reach of children and must not
be stored in a building, garage or any other enclosed area.
The barbecue should be covered when not in use. Eg with a polyester or vinyl barbecue cover.
Technical Information
Locating Your Barbecue:
Most importantly, this is an outdoor appliance. Ensure your barbecue is positioned safely away from anything that can catch fire.
Outdoor Use Only
: Under no circumstances is this barbecue to be used indoors. This includes garages or any other enclosed
area.
Clearance from Combustibles: Ensure your barbecue remains at a distance of at least 45 cm (18”) from any combustible material
such as wood, gyprock, paper and plants. Do not store combustible materials, gasoline or flammable liquids or vapours within 45
cm (18”) of the barbecue.
Adequate Ventilation
: Ensure there is adequate ventilation for both the barbecue and cylinder. This is required not only for
proper combustion, but also to prevent gas build up.
A Min. of 20mm ventilation and air-intake gap is to be left at rear of the barbecue in fixed installations.
Firm Level Surface
: Use your barbecue only on a firm level surface. This barbecue is not designed for recreational vehicles, and
shall not be installed on a boat or any marine craft.
Protection From Weather: Keep the barbecue protected from adverse weather, including rain and high winds.
Polyvinyl covers are available that have been specially designed for this range of barbecues.
Allow clear access to the entire gas supply hose and regulator.
Maintenance Access: When your barbecue is installed, you should be able to access the gas supply line including the gas piping or
hose, gas regulator, gas cylinder and any shut off valves.
Note: Do not modify this appliance.
Any deviation from factory settings could result
in a safety hazard.
Barbecue manifold inlet thread:
3/8 SAE male flare fitting.
Gas Pressure:
LPG – 2.75 Kpa; 11”WC
NG – 1.0 Kpa; 4” WC
Gas Nozzle size:
LPG – Ø0.90mm;
NG – Ø1.40mm;
Gas Input: 10Mj/Bnr
