7
6
IMPORTANT
• The hood must be in the open position
for lighting.
• Do not leave the barbecue unattended
when alight.
• Never use all burners on high at the same
time when cooking with the hood down.
Problem
Possible Reason
Solution
Food is not cooking or
is taking too long
Burner has gone out
Check that the gas bottle is not
empty and re-ignite the burner
Cooking surface was not given
enough time to warm up before
the food was applied
Remove the food and give the
burner time to warm the cooking
surface (5-10 minutes)
There is too much food on the
cooking surface
Cook smaller portions
Burner operation
OPERATING PROCEDURE
Burn-off
The cooking surface does not need any burn-off
time. Due to the nature of the coating, DO NOT
use sharp or metallic objects on the surface.
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.
Roasting
For best results when roasting remove the
hotplate and centre the grill.
The outer two burners should be used on the low
to medium setting.
Adjust the control knob to maintain the
temperature around the medium mark
(approx 200
o to 230o).
Approximate Cooking Time
The table below shows approximate cooking times
with the control set to ‘MEDIUM’ temperature.
Barbecue Roasts
Minutes
Chicken & Rare Beef
(approx.)
45 minutes per Kg
Beef & Medium Lamb
(approx.)
60 minutes per Kg
Pork & Well Done Beef/
Lamb (approx.)
75 minutes per Kg