Goldair Kiwi Choice GBQKC140, Operating Instructions Manual

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On-going Maintenance
Interior:
Plates and Grills
The best way to clean your BBQ plates/grills is to light-up the BBQ and leave it on with
the hood down to warm-up for 10-15 minutes. After this time, remove excess fat, oils,
cooking residue with paper towels or a cotton rag from plates/grills then take a long
handled brush and a scraper and remove remaining oil and food scraps. You should use
an oven mitt to avoid burning yourself This can also be completed after each time you
use your BBQ.
Depending on how often you use your BBQ you should also wash your plates/grills bi-
monthly. After you have completed the steps above and have allowed time for the BBQ to
cool, remove the plates/grills and wash with warm/hot soapy water. Wash off soapy water
with warm/hot clean water, leave to air dry and place back into BBQ.
Warming Rack, Flame Tamers
Remove and wash with warm/hot soapy water. Wash off soapy water with warm/hot
clean water, leave to air dry and place back into BBQ. For stubborn stains on your
warming rack, soak in hot soapy water.
The Drip Tray
Your BBQ is equipped with a two stage fat drainage system. Food residue drops onto the
main tray, then falls through the centre hole into the drip cup
.
It is a good idea to line the fat tray with aluminium foil to assist with cleaning.
Ensure there is a hole in the foil to allow fats and oils to drip through into the drip cup
below. Also, placing absorbent material into the drip tray will avoid splashing and
overflowing when the container starts to fill. Suitable absorbent material is available from
your retailer. You should change the fat absorbent material regularly. in your drip tray,
also, keep the main fat tray itself clean to prevent a build up of grease. If you
don’t do
this a fat fire can result. This can be quite dangerous, and will certainly void the Warranty
on your BBQ.
Burners
Over time fat, marinades, juices, etc. can build-up and cover the port holes in your
burners. This reduces gas and flame flow and may result in fires within the BBQ during
cooking. Leaving the burners on for a maximum of 5 minutes with the hood open after
you’ve finished cooking will remove most of this. However, you should check the burners
periodically for any sort of blockage. In particular, you should ensure that the aeration
vents are free of insect nests and spider webs. To clean the burners, let them cool down,
then remove and inspect them. If any of the holes are clogged, gently tap the burner onto
a hard surface to remove residue. Use a wire brush to unclog the holes. Then lightly coat
the burners with canola oil for on-going protection
Maintenance
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