8
558764 - Masport Westhaven OM - May 2012
OTHER PRECAUTIONS
Do not obstruct any of the ventilation openings in the barbeque
body. Should you need to change the gas cylinder, confirm that the
cylinder is off, and that there are no sources of ignition (cigarettes,
open flame, sparks, etc.) near before proceeding. Be sure to
inspect the gas hose and ensure it is free of any twisting or tension.
The hose should hang freely with no bends, folds, or kinks, which
could obstruct free flow of gas. Apart from the connection point, no
part of the hose should touch any hot barbeque parts. Inspect the
hose before use. If the hose is damaged, it must be replaced with
a hose suitable for use with LPG and meet the national standards
for the country of use. The length shall not exceed 1.5m. Should
minimum clearances not be adhered to severe flare up may be
experienced due to lack of airflow around the barbeque, thus
voiding manufacturer’s warranty.
Leak Testing
Note!
Perform in a well-ventilated area
LP GAS CYLINDER
Confirm the control knob is in the off position. Open the gas control
valve on the cylinder. Check for leaks by brushing a solution of ½
water and ½ soap over all gas system joints, including all valve,
hose, and regulator connections. NEVER USE AN OPEN FLAME to
test for leaks at anytime. If bubbles form over any of the joints, there
is a leak. Turn off the gas supply and retighten all joints. Repeat test.
If bubbles form again, do not use the barbeque.
Please contact your local dealer for assistance.
LEAK TEST ANNUALLY AND WHENEVER THE GAS BOTTLE IS
REMOVED, OR REPLACED.
Operation
Warning!
Before proceeding, be certain you understand the safety
information contained in this manual
Important!
The regulator supplied with this BBQ may incorporate
an Excess Flow Control Safety Device. The Excess Flow
Control will activate to prevent gas flow should a regulator
malfunction occur. It is important that the BBQ operator
understands that all gas valves on the BBQ are closed in
the OFF position prior to opening the gas cylinder valve.
If the BBQ valves are open prior to opening the cylinder
valve, the Excess Flow Control will be activated and
prevent the BBQ from being lit. To reset, close the BBQ
valves and gas cylinder valve, wait for 1 minute and use
correct lighting procedure as detailed below.
Cooking Instructions
Note!
PREPARATION BEFORE COOKING
To prevent foods from sticking to the cookware, please
use a long handled brush to apply a light coat of cooking
or vegetable oil before each barbequing session.
1.
Allow grill to warm up with lid closed prior to cooking. Cook
with lid open
2.
This grill model is quipped with a fully adjustable burner control.
This allows for complete flexibility in cooking temperatures.
HIGH setting has a cooking temperature of approximately
230 degrees C.
MED is approximately 200 degrees C.
LOW is approximately 175 degrees C.
3.
The cooking times we suggestion are only that – suggestions.
You may want to vary the times as you become used to your
grill.
4.
You may cook on the grill in any weather. If the temperature is
extremely cold or hot, it will slightly increase or decrease your
cooling times. Keep grill out of excessive wind when operating,
as it may increase cooking times.
GRILLING
1.
T-Bone Steak, thick medium: grill 10 minutes on each side at
MED setting.
2.
Chicken Quarters, average size fryer: Cook skin side up for
30 minutes, skin side down for 30 minutes at MED setting.
Check for doneness. If chicken is completely done, only then
drip or brush on sauce of your choice. Put back on grill for
approximately 10 minutes longer. You may want to repeat this
process one or two more times.
3.
Pork ribs and pork chops; grill 10-20 minutes each side, MED
setting. When done, drip or brush on sauce. Put back on grill
for 5-10 minutes. Repeat if desired.
Note!
Above times are a guide only and are not for frozen meats.
Frozen food should be thawed correctly prior to cooking.
ROASTING HOOD COOKING
Barbeques 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 burner on high
creates a fire risk.
When the hood is closed, a large amount of heat is trapped inside
the barbeque. Thus, it is IMPORTANT to make sure that the burner
is turned to the low position to prevent burning of the food and
damaging the barbeque. Avoid lifting the hood unnecessarily as
heat is lost every time the hood is opened. DO NOT ALLOW YOUR
BARBEQUE TO OVERHEAT. A BARBEQUE SHOULD NEVER BE
LEFT UNATTENDED WHILE COOKING!
FLARE-UP CONTROL
Flare-ups occur when meat is barbequed, and its fats and juices fall
upon the burner. The smoke from some flare-up helps give cooked
meat its barbequed 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 burner
should always be placed on the low setting during cooking. Finally,
extinguish flare-up by applying baking soda or salt directly onto the
area. Always protect your hands when handling anything near the
cooking surface of the barbeque.
If a fat fire should occur in the drip tray, turn the knob 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.
END OF THE COOKING SESSION
After each cooking session, turn the BBQ burner to the “HIGH”
position and burn off for 5 minutes. This procedure will burn off food
residue, thus making cleaning easier.
TURNING OFF YOUR BARBEQUE
When you have finished using your barbeque, turn off the gas at
the bottle and turn the control valve fully clockwise to the “OFF”
