Masport PIHA, Owner'S Manual

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558874 - Masport Piha OM - May 2012
damp, moist areas.
• Never douse the barbeque 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 or parts.
In order to extend the life and maintain the condition of your
barbeque, we strongly recommend that the unit is covered when
not in use, especially during the winter months.
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.
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, porcelain enamel 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, 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 porcelain enamel surfaces in food preparation.
These soils may be mildly corrosive and so regular removal is a
necessity for the good appearance of your BBQ.
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
surface and follow by a clean cloth.
BURNER MAINTENANCE
Provided that the burner is operating correctly, in normal usage,
burning off the residue after cooking will keep the burner clean. The
burner 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 burner. Use a pipe cleaner to clear obstructions.
When refitting the burner, be careful to check it is positioned as
follows. The neck of the burner fits over the valve outlet.
GRILL BODY AND CUP
After every use, check the grill body and drip cup for fat build-up.
Failure to maintain these areas could result in a fat fire or excessive
flare up. This can severely damage your barbeque and is not
covered by the warranty.
BARBEQUE BODY
Warning!
Not cleaning the barbeque can pose a fire risk!
Regularly remove excess grease or fat from the barbeque
body with a soft plastic or wooden scraper. It is not necessary to
remove all the grease from the body. If you need to clean fully, use
hot soapy water and a cloth, or nylon-bristled brush only. Remove
cooking surfaces and burner (only if required) before full cleaning.
Do not immerse the gas controls, burner or manifold in water.
Check burner operation after carefully refitting into body.
FIXINGS
All screws and bolts, etc. should be checked and tightened on a
regular basis.
STORAGE
Store your barbeque in a cool dry place. Cover the burner with
aluminium foil in order to prevent insects or other debris from
collecting in burner holes. A protective cover/tarpolin should always
be used to cover the barbeque and protect your investment from
the elements when not in use. If the barbeque is to be stored
indoors, the gas bottle must be disconnected and left outside. The
gas bottle should always be stored outside, in a dry, well-ventilated
area, away from any sources of heat or ignition. Do not let children
tamper with the bottle.
To protect your investment it is recommended that BBQs are
protected by a suitable BBQ* cover. But please note that prior to
using a protective cover, the BBQ should always be cool, cleaned
of any surface contaminant or dirt and be thoroughly dry. Failure to
follow this information can lead to a BBQ cover being a corrosion
breeder rather than a protective tool.
* Not availabe for this model