OFF
FULL ON/BOOST
LOW/COOK
PILOT
SECTION 1 - GENERAL DESCRIPTION
The grill is supplied with wire grid, drip tray, cast
aluminium brander and drip trough. The drip tray
must be in position at all times when burners are on.
The G2512 model will accept a 1/1 gastronorm
container (not supplied).
There is one burner on the G2502 and G2532
models, two burners on the G2512 and three burners
on the G2522.
Each model has a single flame failure gas tap control.
SECTION 2 - LIGHTING and OPERATIONS
TO LIGHT THE BURNER
Proceed as follows:
a) Push control knob in and turn it anti-clockwise to
ignition position.
b) Light pilot with a taper whilst holding control knob
fullyIN. Observe that pilot lights.
c) When pilot is lit, continue to hold control knob fully
in for 20 seconds then release it. Should pilot be
extinguished, wait for 3 minutes and repeat from
step a).
d) Having established pilot condition, turn control
knob anti-clockwise to FULL FLAME position. This
will light burner(s).
e) For LOW FLAME operation, turn control knob
further anti-clockwise to the small flame indicator.
Warning
IF BURNER IS EXTINGUISHED INTENTIONALLY
OR OTHERWISE, THE UNIT SHOULD BE TURNED
OFF.
NO ATTEMPT TO RELIGHT THE GRILL SHOULD
BE MADE UNTIL, AT LEAST THREE MINUTES
HAVE ELAPSED.
Turning The Burner OFF
For Short Periods
To turn burner OFF whilst retaining a lit pilot, turn
control knob clockwise to ignition symbol.
For Long Periods
To turn burner OFF, turn control knob clockwise to
OFF position.
USING THE GRILL
Pre-heating
The grill requires a pre-heating time of 20 minutes to
reach maximum temperature. However, toast and
other foods can be inserted 5 to 10 minutes after the
appliance is lit.
Drip Tray
A drip trayis situated in the bottom of the cooking
compartment. This should be kept in place at all times
when the burners are ON.
The G2512 and G2522 models are fitted with drip
trays which have a drain tap at the front LH side to
facilitate draining without removal of the tray.
Warning
DO NOT DRAPE TOWELS etc. OVER THE
APPLIANCE WHILST IT IS IN USE.
SUCH ACTION COULD OBSTRUCT VENTILATION
AND LEAD TO OVERHEATING.
SECTION 3 - COOKING HINTS
GRILLING is a QUICK, SIMPLE and DIRECT method
of cooking. Ideal for a wide and varied list of menu
items, heat is transferred from the source in direct
rays, (radiation) on to the food requiring to be cooked.
These foodstuffs can be placed on tray s or
alternatively, directly on the brander.
DUE TO THE DIRECT HEAT PRESENT DURING
GRILLING, GREAT CARE SHOULD BE TAKEN
WHEN COOKING FOOD. BE CAREFUL OF
SPLASHES FROM HIGH FAT CONTENT
FOODSTUFFS.
EMPTY DRIP TRAY AND TROUGH FREQUENTLY.
USE OF TONGS IS RECOMMENDED WHEN
TURNING OR MOVING FOOD.
