Argos/RSH-015049/012012
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Instructions For Use
Always have heat-proof gloves, long-handled barbecue utensils (available from most DIY stores and garden centres)
and an appropriate cooking thermometer to check the internal temperature of barbecued meats to hand.
Keep children and pets away.
• An adult should always be in charge of the barbecue. NEVER leave a hot barbecue unattended.
• ATTENTION!
This barbecue will become very hot during operation.
• DO NOT touch metal parts of the barbecue until it has completely cooled to avoid burns. The barbecue handles
will be hot and unsafe to touch during use - wear protective heat-resistant gloves.
• Keep a fire extinguisher and a water spray handy.
• If fire flares up due to dripping fat, douse flames lightly with fine water spray.
Using for the first time
When using the barbecue for the first time, follow the instructions below and heat the barbecue for about 30 minutes
with the cooking grill in place, without food, so that the food-safe coating is hardened (as with any barbecue).
Lighting the Charcoal or Briquettes/Cooking
WARNING!
Do not use spirit or petrol for lighting or re-lighting! The jet of lighting fluid could become alight and cause
serious harm. Use only firelighters complying to EN 1860-3. Never handle charcoal or briquettes after lighting.
Follow firelighter product instructions and warnings (firelighters not included).
WARNING!
WHEN LIGHTING ALWAYS take extra care. Keep your head and arms from hanging over the barbecue
cooking surface.
With the lid removed and the air vents in the ash collector open:
• Place three or four firelighters on the charcoal grill.
• Place a few pieces of charcoal or briquettes around and over the firelighters leaving space for air flow and to access
them with a match.
• Light the firelighters.
• When they have caught fire, using long handled barbecue tongs, add more charcoal/briquettes to create a small
pyramid.
• It is not advisable to completely fill the grilling rack as the barbecue may become far too hot to cook successfully.
• DO NOT place the lid on the barbecue whilst the charcoal/briquettes are heating up.
• When burning is established, spread the charcoal/briquettes out evenly with long handled tongs. The fire is ready
for cooking when white ash or an even red glow is visible and the coals break up easily. Allow 30-45 minutes.
• DO NOT cook when there are flames. The barbecue is only ready to cook food when the flames have died down
and the charcoal/briquettes have a coating of ash.
CAUTION!
To avoid injury always bear in mind the surface directly underneath this barbecue will get very hot during
operation and will remain very hot for sometime afterwards. Hot fat may also drip out at the bottom of the fire bowl
so always keep feet, other limbs and all property/items well away from this area.
• Ensure that the cooking grill is properly positioned in the grill supports before placing the food, using long handled
tongs, on the cooking grill.
• To retain the heat during cooking place the lid with the vent open on the grill. To avoid heat loss try not to lift the lid
too often whilst the food is cooking.
• Open or close the vents in the ash catcher and lid to adjust the air flow to slow down or speed up the burning of the
charcoal/briquettes. Closing all the vents completely greatly reduces the air flow and assists in extinguishing the
fuel.
• Use an appropriate cooking thermometer to check the internal temperature of barbecued meats have met the
appropriate minimum temperatures before serving. Meats not cooked through properly can lead to illness.