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5
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.
The hood must be in the open position for lighting.
Do not smoke at any time when attempting to
ignite the barbecue burners.
Do not leave the barbecue unattended when alight.
Problem
Possible Reason
Solution
Burner will not ignite
Valve on cylinder is closed
Open valve on cylinder
Control knob is closed
Turn knob to high when lighting
Electronic igniter is faulty
Use a long barbecue match
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 & Ignition System Check
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
o
to 230
o
C).
Rotisserie Cooking
Rotisserie cooking produces foods that are moist, flavourful
and attractive, as the turning food self bastes. Although the
rotisserie is best for larger pieces of meat or poultry, nearly
anything can be used if prepared properly.
Balancing the Food
The item that requires the most attention in rotisserie
cooking is balancing the food. The rotisserie must turn
evenly otherwise the stopping and starting action will cause
the food to cook unevenly and possibly burn the heavier
side.
The easiest foods to balance are those of uniform shape
and texture. To test if the food is balanced correctly when
secured, place the ends of the rotisserie skewer loosely in
the palms of your hands. If there is no tendency to roll,
give the spit a quarter turn. If it’s still stable give it a final
quarter turn. It should rest without turning in each of these
positions. It can then be attached to the barbecue.
The side burner is designed for use with a wok or
cooking pot up to 200mm in diameter.
Use of larger pots may result in discolouration of
the finish.