Spider and insect warning
Checking and cleaning burner/ venturi tubes for insects and insect nests. A clogged tube can lead to a fire beneath the braai.
Spiders and small insects occasionally spin webs or make nests in the braai burner tubes during transit and warehousing.
These webs can lead to gas flow obstruction which could result in a fire in and around burner tubes. This type of fire is known
as “BURN-BACK” and can cause serious damage to your braai and create an unsafe operating condition for the user.
Although an obstructed burner tube is not the only cause of “BURN-BACK”, it is the most common cause.
To reduce the chance of “BURN-BACK”, you must clean the burner tubes before assembling your braai, and at least once a
month in late summer or early fall when spiders are most active. Also perform this burner tube cleaning procedure if your
braai has not been used for an extended period of time.
When to look for spiders
You should inspect the burners at least once a year or immediately after any of the following conditions occur:
1. The smell of gas in conjunction with the burner flames appearing yellow.
2. The braai does not reach temperature.
3. The braai heats unevenly.
4. The burners make popping noises.
Before calling for service
If the braai does not function properly, use the following check list before contacting your dealer for service. You may save the
cost of a service call.
Preheating:
It is necessary to preheat the braai before cooking certain foods, depending on the type of food and the cooking
temperature. The braai lid should be closed during the preheating time period. Food that requires a high cooking temperature
needs a preheating period of five minutes; food that requires a lower cooking temperature needs only a period of two to three
minutes.
Cooking temperatures:
High:
Use this setting for quick preheating, for searing steaks and chops, and grilling.
Low:
Use this setting for all roasting, baking, and when cooking very lean cuts such as fish.
These temperatures may vary with the outside temperature and the amount of wind.
Convection cooking
(Cooking with indirect heat)
:
You can cook poultry and large cuts of meat slowly to perfection on one
side of the braai by indirect heat from the burner on the other side. Heat from the lit burner circulates gently throughout the
braai, cooking the meat or poultry without any direct flame touching it. This method greatly reduces flare-ups when cooking
extra fatty cuts, because there is no direct flame to light the fats and juices that drip down during cooking.
CAUTION
:
- If burners go out during operation, close gas supply at source, and turn all gas valves off. Open lid and wait five minutes
before attempting to re-light (this allows accumulated gas fumes to clear).
- Should a grease fire occur, close gas supply at source, turn off all burners and leave lid closed until fire has been
extinguished.
- DO NOT attempt to disconnect any gas fitting while your braai is in operation. As with all appliances, proper care and
maintenance will keep appliances in top operating condition and will prolong the life of the appliance . Your gas braai is no
exception.
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Trouble shooting
