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Grilling Tips
• Create an improved, non-stick cooking surface by coating all cooking grates with vegetable shortening or cooking oil
before preheating.
• To reduce flare up’s keep the BBQ clean, cook lean cuts of meat, trim excess fat and avoid cooking over very high temperatures.
• Always preheat the appliance on HIGH before adding food.
• Always ensure that the temperature is adjusted following preheat. HIGH is intended for fast pre-heating of the appliance,
searing steaks and other cuts of meat.
• Medium heat is intended for most grilling, baking and roasting
• Low heat is intended for warming, smoking or cooking delicate foods
• Never pierce meat with a fork
• Do not add salts to meat prior to grilling as it may reduce the “juiciness” of the meat
• Do not place frozen meats on the BBQ cooking grates as this will permanently damage the cooking surface. Thaw at room
temperature or in a fridge.
• When basting foods wait until approximately half way through the cooking cycle before adding sauces.
• Always cook with lid down to preserve BBQ temperature.
• Always position BBQ side burner away from wind and cold air for best performance
• After every use, allow BBQ to cool, empty grease pan, wipe outside surfaces with a suitable cleaner, dry and protect surfaces
with a grill cover.
General Side Burner Tips
Your side burner will boil, sauté, stir fry and warm with ease.
• For best results preheat your side burner for 10-15minutes on “HI”.
• When boiling water or warming foods always ensure that you are using a covered pot or wok.
• Ensure that your gas barbecue is positioned away from high winds or cold air as this will adversely affect your side burner
preheating and cooking performance.
• Your 10,000-13,000 BTU side burner will take longer to preheat and cook than your indoor range.
• Remove all food residue and dirt on burner surface.
• Inspect and clean your side burner orifice periodically and confirm that it is clear of food residue, cobwebs or other insect
debris that may cause a FLASH FIRE.
General Infrared Rotisserie Burner Tips
Your Rotisserie burner delivers the succulent self-basted flavours of chickens, ducks, pork, beef or lamb roasts
that only rotisserie cooking can achieve. Because the Rotisserie Burner uses radiant infrared heat, cooking
times are shortened.
• Tie the poultry or meat with a string to keep the shape uniform all around. If the meat is too heavy or irregular if may not
rotate well and should be cooked by an indirect method without a spit.
• For best results always use meat that has been thawed overnight in the fridge or at room temperature.
• Insert rod lengthwise through the meat and fasten with forks.
• Tighten screws with pliers as they tend to loosen during turning process.
• Remove the warming rack prior to use.
COOKING AND PERFORMANCE
!
!
!
• CAUTION!
• AVOID BURNS!
• DO NOT TOUCH WHEN BBQ IS IN USE!
• EXTREMELY HOT SURFACE!
* SHADED AREAS BECOME EXTREMELY HOT
WHEN IN USE.
