habitat et jardin 1351 100519, Manual

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This paragraph applies to BBQs with a surface of stainless steel
Small amounts of surface corrosion can occur. This is not a defect and will not damage the product.
Stainless steel is simply the name of a certain quality of steel, and it is a common misunderstanding that
stainless steel could never contract rust. We will here attempt to explain the reason some customers will
experience oxidation of the BBQs surface.
Stainless steel has a higher resistance to rusting than other kinds of steel, because it is covered by a
layer of chrome (Cr
2
O
3
) protecting the steel from oxidation. This layer will to some extent regenerate
where the steel is damaged, contributing to the longevity of this material. To keep the surface of
stainless steel shiny, maintenance by thorough cleaning and saturation with neutral oil is important.
The addition of chrome to the steel provides stainless steel with the resistance to corrosion. When the
content of chrome exceeds 17%, a thin layer outer layer is formed, passively protecting the steel from
oxidation. This outer layer of chrome oxide is only a few nanometers thick, hence not visible to the
naked eye. If the steel is damaged, it will quickly reform, provided there is access to oxygen. The
chemical resistance of stainless steel increases with increasing amounts of chrome, but also with less
coal.
USING THE BARBEQUE
Ignition
Make sure that the gas supply is turned on. Do not lean over the BBQ when igniting the burners. NOTE:
The lid must always be kept open while igniting.
Be aware that the surface of the lid will be hot when using the BBQ, during which time only the handle
on the lid should be touched. The BBQ has an electronic igniter which emits sparks when the button
is pushed and/or turned (varies between models). Push down and turn the button for the burner
counterclockwise to the “MAX” position. Then keep the igniter button pushed down until the burner
ignites. For BBQs with a built-in igniter, turn the switch half way and keep pushing the switch down
until you can hear the gas streaming out, and then keep turning the switch until a click is heard. The
burner will often not ignite instantly/at first attempt, because the mixture of gas and oxygen is not
optimal at that time. Repeat by turning the switch multiple times passed the ignition “click” until the
burner ignites. This is a safe and reliable way of igniting the BBQ. Once the burner is burning, you can
turn on the remaining burners simply by opening the gas flow to “MAX”.
If the burner does not ignite at first attempt, push and turn the button back to the “off” position and
repeat the procedure. If the burner still does not ignite, wait a few minutes to give the gas time to
diffuse away from the BBQ before attempting again.
Manual ignition: If the described procedures do not work, the burner can be ignited manually, by
utilizing a (long) match.
Turning off the barbeque
When finished cooking, leave the burners at “MAX” position up to 15 minutes so that remaining grease
from the food will be removed. When turning off the BBQ, close the supply from the gas tank first; this
will allow the gas remaining in the hose to evaporate. This will only require a few seconds. The burners
can then be switched off.
Cooking
Saturate the surface of the griddle with cooking oil. This will keep the food from sticking to the surface
of the grill. Turn on the burners and leave them burning at a low temperature (“MIN”).
Tip: While cooking
Flames caused by fat dripping from the food could damage the result, making the food burn easily.
Therefore, you should cut away excess fat from the meat if this becomes a problem. Removing the
meat from the flames is also advisable.
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