10
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.
7. Always cook foods on the lowest flame setting to avoid burning
or overcooking.
8. DO NOT ALLOW YOUR BARBECUE TO OVERHEAT. A
BARBECUE SHOULD NEVER BE LEFT UNATTENDED WHILE
COOKING!
9. If cooking with rotisserie using indirect heat (not using burners
directly under meat - oven style cooking), a baking dish (not
supplied) can be placed under the food to catch fats and
drippings.
INFRARED REAR BURNER & ROTISSERIE
PREPARING YOUR BBQ:
You will need to remove both grill plate & solid plate, also the
flame tamers & warming rack. Place these in a safe place for later
re-assembly. Place a baking dish (not supplied) onto the burners,
the dish should be large and deep enough to capture the excess
grease as it falls from the food.
Centrally secure the food with the rotisserie prongs, turning the
rotisserie rod by hand to test for balance, adjust the food position
if required. Insert pointed end of rod into the motor, test that
everything is running correctly.
REAR BURNER LIGHTING INSTRUCTIONS:
1. Turn all knobs to off, then turn the gas bottle valve to open.
Always keep your face and body as far away from the grill area as
possible.
2. With the hood open, push in and slowly turn the rear burner knob
anti-clockwise to the “high” position. This will open the gas flow
and at the “high” position, manually activate the ignition (located
in the center of the fascia). If the burner has not lit, turn the knob
to the “Off” position and wait one minute for any accumulated gas
to dispense from the grill area, then repeat from step 2.
Important Note 1:
When the rear burner is lit for the first time, both the rear burner
and the gas pipe going from the valve to the burner (from the
front to the rear of the BBQ) needs to be charged with gas for
a successful ignition. Push the Rear Burner knob in and slowly
turn anti-clockwise to high, keeping the knob depressed (in) for
approximately 10 seconds to allow the gas to flow to the rear
burner, then manually depress the rear burner ignition. Lighting the
rear burner may not occur in the first instance, repeat if the first
ignition fails.
Important Note 2:
The rear burner is fitted with a ‘thermocouple’ as a safety device.
The thermocouple is activated by the heat when the rear burner is
operating. A “hot” thermocouple allows the gas to flow through the
valve, while a “cold” thermocouple stops the gas flow. Therefore,
when the rear burner flame has ignited it is still necessary to hold
the valve open by keeping the Rear Burner knob depressed until the
Ceramic Tiles start to glow red with the heat. This takes between 20
to 30 seconds.
Occasionally the rear burner on your Masport BBQ may need
resetting to provide reliable ignition. In most cases following the
lighting instructions correctly will determine if any adjustment is
required, so please check that the lighting procedure is followed
exactly before any adjustments are made. If your BBQ rear burner
will light but does not stay alight, it is likely that the thermocouple
has not reached the correct temperature to activate the valve
that controls the constant flow of gas. Please follow the lighting
procedure exactly as instructed. If the rear burner still does not
continue to keep burning then please contact your local Masport
agent. If your BBQ rear burner does not light at all and if the lighting
procedures have been followed exactly, then some adjustment may
be necessary to reset the electrode gap.
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
Adjust electrodes with
pliers at these points only.
Rear Burner
Thermocouple
ELECTRODE SETTING
Rear Burner
Rear Burner knob
4 - 5mm
Gap
Cooking with the rear burner allows the food to “self baste” as it is
turned, any excess juices will fall into the bakingdish.
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.
Vegetables and herbs can be placed into the baking dish, these
items will cook/flavour the food at the same time.
FOR BBQS WITH THE INTERCHANGEABLE COOKING
SYSTEM - PREPARING YOUR BBQ FOR PIZZA COOKING
Remove the round grill or plate insert.
Season the pizza stone with olive oil. Place the stone into a
cold oven or cold BBQ and slowly raise the temperature to
180°C for 20 minutes.
Do not place a cold pizza stone into a hot environment. This
could cause the stone to break due to uneven
temperatures.
Do not wash the pizza stone with any cleaning agent. Brush
any crumbs off the surface, do not gouge or cut into the
surface during cleaning.
Do not remove the flame tamers from the BBQ. These
should be positioned under the pizza stone.
Do not use the pizza stone as a cutting table.
Do pre-heat the BBQ to around 200°C - 245°C prior to
cooking the pizza.
