Masport 9414974342010, Owner'S Manual

Page: 51 / 58

51
ENGLISH
repeat the steps from beginning.
10. Turn the knob anticlockwise to adjust the heat from High –
Medium – Low to your heat requirement.
FOR MANUAL LIGHTING (REAR BURNER)
1. Open the lid before igniting the barbecue.
2. Check all the knobs are in the “OFF” position.
3. Open the gas control valve at the gas cylinder.
4. From the “OFF” position, push in and then turn the rear burner
control knob anticlockwise to the “HI” position.
5. Hold a lit match (in a match holder) next to rear burner. The
burner will light from the match.
FOR REAR BURNER: LP gas takes longer time to travel from
the valve to the rear burner. Keep the knob pushed in at the
“HI” position for a further 20 seconds until stabilized, then
release the rear burner control knob. Repeat from step 4, 3-4
times until the burner is lit.
6. If the burner fails to light, turn off and wait 5 minutes, then
begin from step 4.
IMPORTANT
Keep a spray bottle of soapy water near the gas supply
valve and check the connections before each use.
TURNING OFF A BURNER
WARNING!
Do not light the grill if odour of gas is present.
It is important to ensure that all control valves, including
the gas cylinder, are turned off after use.
When using the rear burner and rotisserie use 1 or 2
of the main burners at the low heat setting if a little
extra heat is required. Do not use the rear burner in
combination with main burners on high heat setting
when the hood is closed.
Caution / Danger: Extreme
care is required when cooking with hood in closed
position. Frequent checks must be undertaken for the
heat and temperature to ensure safe cooking.
Too much heat can cause fire..
Push in then turn each burner control knob clockwise to the “OFF”
position.
TURNING OFF YOUR BARBECUE
When you have finished using your barbecue, turn off the gas at the
bottle. Push in and then turn all the control valves fully clockwise to
the “OFF” position. Wait until the barbecue is sufficiently cool before
replacing the barbecue lid or closing its hood. Once cooled, a
protective cover should always be fitted to the barbecue to protect
your investment from the ailments when not in use.
WARMING RACK
Warming racks are a convenient way to keep cooked food warm or
to warm items such as bread rolls. Always check that your warming
rack is properly fitted before use.
GRILL COOKING
The burners heat up the flame tamers underneath the grill, which
in turn heats the food on the grill. The natural juices produced
during cooking fall onto the flame tamers below and vaporise. The
subsequent rising smoke bastes the food, as it travels upwards,
imparting that unique barbecue flavour.
FLAT PLATE / FLAT-RIBBED PLATE
The burners heat the griddle plate directly, which then cooks the
food on contact. These allow for the cooking of smaller items, such
as seafood, which could fall through the spaces of a grill. They
are also suitable for cooking items that require high-temperature/
short-duration cooking, such as vegetables and smaller cuts of fish.
Similarly, these can be used in exactly the same way as a griddle in
the kitchen, for searing steaks, cooking eggs, etc.
DO NOT use both the plate and deep dish at the same time. This
will cause your BBQ to overheat and could cause a fire.
COOKING AND USE OF HOOD
Barbecues equipped with a roasting hood give the option of
cooking with hood closed to form an ‘oven’ for roasting food, such
as joints of meat, whole chickens, etc.
WARNING!
Cooking with the hood closed and the burners on high
creates a fire risk. When the hood is closed, a large
amount of heat is trapped inside the barbecue. Thus,
it is IMPORTANT to make sure that all the burners are
turned to the low position to prevent burning of the
food and damaging the barbecue. Avoid lifting the hood
unnecessarily as heat is lost every time the hood is
opened. Use the temperature gauge to check the heat
of the barbecue.
DO NOT ALLOW YOUR BARBECUE TO OVERHEAT. A
BARBECUE SHOULD NEVER BE LEFT UNATTENDED
WHILE COOKING!.
For safety reasons, barbecue plates and grills will not cook as hot
towards the front of the barbecue.
FRONT
The slightly lower temperature at the front can easily be overcome
by rotating the food being cooked around the barbecue plate or
grill.
FLARE-UP CONTROL
Flare-ups occur when meat is barbecued, and its fats and juices
fall upon the flame tamers. The smoke from some flare-up helps
give cooked meat its barbecued flavour, but excessive flare-up will
result in meat being burned. To control flare-up, it is advisable to
trim away excess fat from meat and poultry before grilling. Also, the
burners should always be placed on the low setting during cooking.
Finally, extinguish flare-ups by applying baking soda or salt directly
onto the flame tamers. Always protect your hands when handling
anything near the cooking surface of the barbecue.
If a fat fire should occur in the drip tray, turn all knobs to the off
position, turn off the gas at the bottle, and wait for the fire to go out.
Do not pull out the drip tray or douse with water.
COOKING USING OPTIONAL ACCESSORIES
ROTISSERIE COOKING (OPTIONAL)
1. Carefully remove the cast iron cooking surfaces and the
warming rack from the barbecue.
2. Place the flame tamers to the centre of the barbecue body. It is
over this area that the meat will be cooked.
3. Slide one of the spit forks onto the spit rod and tighten its
thumb screw to secure it into place. Insert the pointed end of
the spit rod into the meat being cooked and slide the meat
towards the centre of the rod. Make sure the fork is fully into
the meat. Slide the other fork onto the rod, into the meat, and
tighten the thumb screw once in place. For optimal rotisserie
cooking, food must be placed securely onto the middle of the
spit rod and balanced so that the rotisserie can rotate freely
without interference from any barbecue surfaces. Any loose
sections of meat should be secured so they do not hang down
and interfere with the rotation of the spit rod.
4. Insert the pointed end of the spit rod into the motor. Lay the
other end of the spit rod onto the opposite bracket.
5. Light the barbecue.
6. Turn on the rotisserie motor to begin rotisserie cooking. The
hood has been designed so that it may be closed during
rotisserie cooking.