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CARE AND MAINTENANCE
Regularly clean your barbecue between uses and especially after
extended periods of storage. Ensure the barbecue and its components
are sufficiently cool before cleaning. Do not leave the barbecue exposed
to outside weather conditions or stored in damp, moist areas.
•
Never douse the barbecue with water when its surfaces are hot.
•
Never handle hot parts with unprotected hands.
Whilst our products are made to the highest standards and all care is
taken to make them as weather proof as possible, we cannot accept
responsibility for rust occurring on exposed metal parts unless this is a
result of faulty manufacture of parts.
In order to extend the life and maintain the condition of your barbecue, we
strongly recommend that the unit is covered when not in use, especially
during the winter months.
STAINLESS STEEL CARE AND CLEANING ADVICE
Cleanliness and stainless steel are closely related. Stainless steel performs
best when clean - cleanliness is essential for maximum resistance to
corrosion and to maintain the good looks and life of your BBQ.
TYPES OF SURFACE CONTAMINANTS
Fingerprints and Stains
Fingerprints and mild stains resulting from normal use are the most
common surface contaminates. They can be removed with a glass cleaner
or with a soft rag. This should be followed by a thorough warm water
rinse.
Dirt
Like any surface that is exposed to the environment especially in coastal
areas, stainless steel can get dirty. Cleaning with warm water with or
without a gentle detergent is sufficient. Next in order are mild non-
scratching abrasive powders such as typical household cleaners.
These can be used with warm water, nylon bristle brushes, sponges, or
clean cloths. Carbon steel brushes or steel wool should be avoided as
they may leave particles embedded on the surface which can lead to
RUSTING. Cleaning should always be followed by rinsing in clean hot
water.
Grease
Grease may soil stainless steel surfaces in food preparation. These soils
may be mildly corrosive if left or may not allow the surface to maintain
passivity, and so regular removal is a necessity for the appearance.
TYPES OF CLEANERS AND METHODS
Consider the possibility of scratching and the potential for post-cleaning
corrosion caused by incompletely removed cleaners. Avoid using abrasive
cleaners unless absolutely necessary.
CLEAN WATER AND WIPE
A soft cloth and clean warm water should always be the first choice for
mild stains and loose dirt and soils. A final rinse with clean water and a
dry wipe will complete the process and eliminate the possibility of water
stains.
HOUSEHOLD CLEANERS
Household cleaners fall into two categories: detergent (non-abrasive) and
abrasive cleaners. Abrasive cleaners are more effective but introduce the
possibility of scratching the surface. A neutral cleaner low in chloride is
essential. The cleaning method generally employed with these cleaners
is to apply them to the stainless surface and follow by cloth wiping in the
direction of the grain or polish lines (not across them). The cleaned surface
should be thoroughly rinsed with clean water and wiped dry with a soft
cloth if water streaking is a consideration.
CARE OF STAINLESS STEEL IN YOUR BBQ
Your BBQ features Stainless Steel components. All Stainless Steel grades
require a level of care and protection to retain their appearance. Stainless
Steels are not immune to corrosion and neither are they maintenance-free,
contrary to popular public perception. Even the highest marine grades
of Stainless Steel require frequent cleaning to avoid oxidation and other
corrosive issues.
Modern tastes dictate that your BBQ features Stainless Steel with a
brushed finish. This brushed finish is attained by running Stainless Steel
sheets through an abrasive process that removes the mirror finish and
leaves the brushed finish. Brushed-finish Stainless Steel requires frequent
cleaning and care, to maintain its quality of appearance. Without adequate
care it is realistic to expect that it will show signs of corrosion in time.
Stainless steel is definitely not a maintenance-free material. Cleanliness
and Stainless Steel are closely related.
The cleaner stainless steel can be kept while in storage or during use,
the greater the assurance of optimum corrosion resistance. In order to
maintain the good looks and life of your BBQ, follow these summary tips
on the care of stainless steel:
•
When new or when cleaned and dried, we recommend the
owner apply a thin coat of Olive Oil to stainless steel surfaces
which should then be polished in. The Olive Oil will help greatly
in protecting the stainless steel from corrosive contaminants and
assisting removal of finger prints and other marks, keeping the
appearance of the stainless steel in new condition. The Olive Oil
coating also makes further polishing easier.
•
Use clean, soft cloths or sponges to clean your grill.
•
Carbon steel brushes or steel wool should never be used.
•
Do routine cleaning of exposed surfaces.
•
After cleaning, rinse thoroughly with water.
•
Cleaning with chloride-containing detergents must be avoided.
•
On polished finishes, rubbing or wiping should be done in the
direction of the polish lines, NOT across them.
•
Care must be taken when cleaning the fascia. Printed
information may be erased with heavy cleaning.
CAST IRON COOKING SURFACES
Before cooking with the grill, flat plate or deep dish (if supplied with your
BBQ) clean these with hot soapy water to remove any oil or residue from
the packaging or manufacturing process. Wash with clean water and let
the plates dry naturally. Prior to lighting your BBQ place them back into
the BBQ. Then after lighting your BBQ, let the plates warm up slowly over
a period of 30 minutes, during this time increasing the heat.
You will notice slight vapors rise from the plates, this is natural as residues
are burned off. Turn off your BBQ to allow the plate to cool slightly. The
plates can now be prepared with the addition of cooking oil. Take care
that the plates are not at a temperature where adding the oil will cause a
hazard. Brush the oil over the plate, allowing the oil to be absorbed into
the surface. Allow the plate to fully cool, then remove any excess oil. the
BBQ is now ready. Repeat the above to keep the plate and grill in a ready
condition after each BBQ session.
PORCELAIN ENAMEL COOKING SURFACES
Porcelain Enamel surfaced items should be treated with care and should
not be cleaned with an abrasive cleaner or scratchy cleaning item.
Surfaces will crack or chip if hit or dropped. Porcelain Enamel surfaces
should NOT be regarded as ‘Non-stick’, use of cooking oil is required as
normal. Food will likely stick to an overheated or un-oiled enamel surface.
The surface will be more easily cleaned by first soaking overnight.
BURNER MAINTENANCE
Provided that they are operating correctly, in normal usage, burning off
the residue after cooking will keep the burners clean. The burners should
be removed and cleaned annually, or whenever heavy build-up is found,
to ensure that there are no signs of blockage (debris, insects) in either the
burner portholes, the primary air inlet, or the neck of the stainless steel
burners. Use a pipe cleaner to clear obstructions.
When refitting the burners, be careful to check they are positioned as
follows. The neck of the burner fits over the valve outlet, the top flaps of
the gas collector boxes fit over the top surfaces of the burners.
BURNER MAINTENANCE AND REPLACEMENT
Both the stainless steel burners and flame tamers do have a defined
operating lifespan, these products are often exposed to cooking
marinades and extreme heat in an area of the barbecue which can be
neglected during regular cleaning.
Replacement parts are available from your local barbecue dealer.
SPIDER AND INSECT WARNING!
Spiders and insects can nest in the burners of the grill and cause the gas
to flow from the front of the burner. This is a very dangerous condition,
which can cause a fire to occur, thereby damaging the grill and making it
unsafe to operate.
WHEN TO LOOK FOR SPIDERS
You should inspect the burners at least once a year or immediately after
any of the following conditions occur:
4. The smell of gas in conjunction with the burner flames appearing
yellow.
5. The BBQ does not reach temperature.
6. The BBQ heats unevenly.
7. The burners make popping noises.
PRIMARY AIR INLET WIDTH REQUIREMENT:
For 4 burner barbecues:
Width for each side: 5.5~6.5mm
Total width for twos ides: 11~13mm
For 6 burner barbecues:
Width for each side: 2~2.5mm
Total width for two sides: 4~5mm
HOW TO ADJUST:
For example: change the tube burner from 4B to 6B, need too adjust the
primary air inlet width according to the pictures below.
Step1
Step2
Step3
Step4
Adjust cover
Filtrated net
Tube burner
Adjustment screw M4x6
Primary air inlet width
759345 Burner - 2 pack 210 Series.
759569 Flame Tamers - 2 pack 210 Series.
ELECTRODE SETTING
Rear Burner knob
Rear Burner
Take care not to
damage the ceramic
insulation around the
positive electrode
Electrodes should
have a sparking gap of
approximately 4 - 5mm. The
distance away from the face
of the rear burner should be
less than 9mm.
Remove wind
shield to adjust
4 - 5mm
Gap
NOTE:
Cooking with the rear burner allows the food to “self
baste” as it is turned, any excess juices will fall into the
baking dish.
Your BBQ is safe to use with the hood closed however the internal
temperature must be checked. Cooking with the rear burner is designed
to be a slow cooking process, this allows the food to be succulent.
External temperatures and breeze will effect the internal temperature, as a
guide this should be around 165°C to 180°C.
NOTE:
Vegetables and herbs can be placed into the baking dish,
these items will cook/flavour the food at the same time.
NOTE:
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.
WARNING!
DO NOT
use the rear burner in combination with main
burners on high heat setting when the hood is closed.
WARNING!
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.
