11
SAFELY USING YOUR BBQ
FLARE-UP CONTROL
Flare-ups can occur during barbequing, and is caused by fat and juices falling onto a hot surface. Avoid
excessive flare-ups to prevent food from being burnt. The flame tamers are designed to help limit the
amount of flare ups, but these must be kept in good condition and free of grease to be effective.
To control flare ups, excess fat must be trimmed from meat and poultry before cooking, try to avoid
very cheap meat products as these tend to have a high fat and water content. Only use cooking sauces
and marinades sparingly.
If a flare up occurs, move food away from the flare up if it is safe to do so. Baking soda or salt can be
used to extinguish it. Always protect your hands when handling anything near the cooking surface of
the BBQ and take care to protect yourself from the flames.
FAT FIRES
Empty and clean the BBQ of food debris following each use. If the BBQ is to be used for a large
gathering, it may be necessary to turn off and cool the BBQ every two hours to remove food debris and
grease from the drip tray and drip pan. The maximum cooking time between cleans is dependent on
both the amount of food been cooked and their fat content. When cooking large quantities of food with
a high fat content, the BBQ will require more regular cleaning. Failure to keep the fat under control
may result in a fat fire, which is dangerous if it spreads to the gas hose. Fat fires may cause injury and
seriously damage the BBQ. This would not be covered under the warranty.
In the event of a fat fire:
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If safe to do so, turn all the controls to the ‘off’ position.
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Turn off the gas supply on the regulator.
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Keep everyone a safe distance away from the BBQ and wait until the fire has burnt out.
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Do not close the BBQ lid.
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never douse a BBQ with water. if an extinguisher is used, it should be a powder type.
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do not attempt to remove the fat until the BBQ has cooled.
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If the fire does not seem to be abating or appears to be worsening, contact the Fire Brigade for
assistance.