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OPERATING PROCEDURE
BURN OFF COOKING SURFACES
We recommend operating your barbecue on its highest
setting for 15-20 minutes prior to first use. This aids
removing the oils used during manufacturing. Allow the
cooking surface to cool then we recommend seasoning
it before use. Season your cooking surface by coating
lightly with vegetable oil and bringing slowly up to a high
temperature (do not use olive oil as this burns off at a
low temperature). For best use your cooking surface
should be seasoned two or three times throughout each
barbecue season.
PREHEATING
It is necessary to preheat the barbecue for at least 5
minutes before cooking certain foods, depending on the
type of food and the cooking temperature. Food that
requires a low cooking temperature, needs only a period
of 2-3 minutes preheating.
COOKING TEMPERATURES
‘HIGH’ setting - Use this setting only for fast warm up, for
searing steaks and chops, and for burning food residue
from the grill plates after cooking is over. Rarely, if ever,
do you use the ‘HIGH’ setting for extended cooking.
‘MEDIUM’ setting (mid-way between ‘HIGH’ and ‘LOW’).
Use this setting for most grilling, and for cooking
hamburgers and vegetables.
‘LOW’ setting - Use this setting when cooking very lean
cuts such as fish.
These temperatures vary with outside temperature and
the amount of wind.
When using the temperature gauge in the hood of your
barbecue please note that it measures air temperature.
The air temperature inside your barbecue will never be as
hot as the temperature of the cooking surface.
ROASTING
For best results when roasting, the outer two burners
should be used on the low to medium setting. Use of the
high setting with the hood down may result in burnt food.
Remove the flat hotplate to help with heat circulation.
Preheat the barbecue for a few minutes. Place a roasting
rack or aluminium foil dish onto the ribbed hot plate and
place the meal to be roasted onto the rack or into the
dish and close the hood.
Adjust the control knob to maintain the temperature
around the medium mark (approx. 200° to 230°C).
CARE & MAINTENANCE
It is recommended that the BBQ is regularly cleaned
and should be serviced at least annually. Servicing must
only be carried out by a licensed gas fitter or authorised
person.
The hose and regulator should be checked for leaks and
damage before each use and we recommend to replace
the hose and regulator every 5 years.
Cleaning and general maintenance instructions are given
below.
MAINTAINING STAINLESS STEEL SURFACES
As with all appliances, proper care and maintenance
will keep them in top operating condition and prolong
their life. Your new gas barbecue is no exception. By
following these cleaning procedures on a timely basis,
your barbecue will be kept clean and working properly
with minimum effort.
Your BBQ features stainless steel components, using
moderate grade stainless steels. All stainless steel
grades require a level of care and protection to retain
their appearance. Stainless steels are not immune to
corrosion and neither are they maintenance-free, contrary
to popular public perception.
Brushed stainless steel requires routine cleaning and care
in order to maintain its quality of appearance. Without
adequate care it will show signs of corrosion.
After assembly, we recommend that owners apply a thin
layer of olive oil with a clean rag, to all exposed stainless
steel parts and panels. This should then be polished in
and buffed off with another clean rag to get a non-oily
finish. The olive oil layer also makes later polishing and
removal of fingerprints easier. This process should be
repeated frequently when cleaning your grill.
We recommend that you buy a protective cover for your
BBQ. It is recommended that a BBQ cover should be
used at all times when the BBQ is not in use to protect
your appliance. It is vital to understand that unless a
BBQ is cool, clean and dry. A cover placed on a warm,
wet or dirty BBQ (or any mix of these factors) can speed
up the corrosion process. The BBQ should always be
cool, cleaned of any surface contaminants or dirt and be
thoroughly dry before a protective cover is fitted. This
is especially important before a BBQ is stored for any
length of time.
CLEANING STAINLESS STEEL SURFACES
To maintain your appliance’s high quality appearance,
wash with mild detergent and warm soapy water and
wipe dry with a soft cloth after each use. Use only in
direction of brushed finish to avoid damage.
CLEANING PAINTED SURFACES
Wash with mild detergent or nonabrasive cleaner and warm
soapy water. Wipe dry with a soft nonabrasive cloth.
CLEANING THE CAST IRON COOKING
SURFACE
We recommend opening the hood and turning all burners
on to high for 15 minutes to burn-off excessive food and
avoid food build-up. For further cleaning, let barbecue
cool, use a wire brush to remove remaining residue, then
wash the grill plates in a mild soap and hot water. A mild
cream cleaner with a non-abrasive pad can be used for
more stubborn residue. Rinse well, dry thoroughly and
apply a coat of cooking oil. Due to the weight of the grills,
it is not recommended they are cleaned in a dishwasher.
Do not use cleaners that contain acid, mineral spirits or
xylene. If rust appears during storage, clean with a soft
wire brush, wash in hot soapy water, dry, re-oil and cure.
CARE OF COOKING SURFACE
Use and care of the cooking surface is important. Do not
use pans on the cooking surface. Do not overheat the
cooking surface with the hood down or no food on the
cooking surface.
FLASH-BACK
If fire occurs in and around the burner, immediately turn
off gas at its source and turn the burner control to OFF,
wait until the barbecue has cooled, then clean the burner
tubes and burner ports as described in lighting and
operating procedure.
Spiders and small insects occasionally spin webs or
make nests in the burner tubes during warehousing and
transit. These webs can lead to a gas flow obstruction
which could result in a fire in and around the burner
tubes. Cleaning with a soft brush before use and at least
every six months is recommended.
This type of fire is known as ‘FLASH-BACK’ and can
cause serious damage to your barbecue and create an
unsafe operating condition for the user. Although an
obstructed burner tube is not the only cause of ‘FLASH-
BACK’ it is the most common cause and frequent
inspection and cleaning of the burner tubes is necessary.
CLEANING THE DRIP TRAY
To avoid fat or grease dripping from the barbecue remove
and empty the drip tray after each use. Wait until the drip
tray is cool to touch before disposing of contents.
The drip tray should be washed periodically in a mild
detergent and hot water solution.
CLEANING THE BURNER ASSEMBLY
1. Make sure the barbecue is cool.
2. Remove cooking grills, hotplate and flame tamers.
3. Remove the burner by taking off the R-clip from the
rear end of the burner.
4. Lift the burner up and away from gas valve orifice.
5. Clean the inlet of burner with small bottle brush or
compressed air.
6. Remove all food residue and dirt on the outside of the
burner surface.
7. Clean any clogged ports with a piece of stiff wire
(such as an opened paper clip).
8. Inspect the burner for any damage (cracks or holes),
If damage is found, replace with a new burner.
Reinstall the burner, check to ensure that gas valve
orifices are correctly positioned inside burner inlet.
9. Overlap 15mm between tube and nozzle when
assembled.
10. Keep the center line of tube and nozzle on one line.
WARNING:
If the instructions above are not followed,
an explosion may result, possibly causing serious bodily
injury or death
ADJUST THE AIR SHUTTER
The adjustable air shutter controls the amount of air
intake in the gas inlet. To adjust the air shutter.
1. Make sure the barbecue is cool.
2. Remove cooking grills, hotplate and flame tamers.
3. Access the burner that is not burning correctly.
4. Turn the adjustable air shutter clockwise to reduce
the amount of air in the gas inlet, this will turn an
orange flame into a cleaner burning blue flame.
DO NOT OVER CLEAN, AS THIS CAN CAUSE
DAMAGE TO THE SURFACE OF THE METAL AND
CAN VOID THE WARRANTY.
STORING THE APPLIANCE
If the appliance needs to be stored for a prolonged
period of time (e.g. over winter):
1. Set control knobs to off (pointing upwards).
2. Close valve at the gas cylinder.
3. Remove the gas cylinder from the appliance, by
unscrewing the gas hose.
4. Carefully clean the appliance.
5. The appliance can be stored in a dry location indoors
(e.g. garage)
6. The gas cylinder needs to be stored outdoors in a
dry and well-ventilated location and out of reach of
children!
7. Cover the appliance.
When removing the appliance from storage check for
burner obstructions.
• Beware of spiders and wasps. Burner tube should
be inspected and cleaned periodically.
• This appliance must only be serviced by an
authorized person.
• To avoid any flare-ups, it is recommended that
the drip tray be checked and emptied regularly.
Contents of the drip tray may be very hot during
cooking. If emptied during extended cooking
extreme caution should be taken and direct contact
by hand should be avoided at all times. Allow to
cool completely before disposing of the contents.
IMPORTANT: