Naterial Kenton 4B Assembly, Use, Maintenance Manual Download Page 155

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Instructions for manual lighting

Cooking on the grill

• Open the hood of your barbecue before lighting it. NEVER light your barbecue with the hood closed.
• Ensure that all of the gas buttons are OFF. Open the gas control valve on the gas cylinder or regulator.
• Insert a lit match through the rightmost ignition hole below the control panel and place it near the right burner

hole.

• Push and turn the far right knob anti-clockwise to the maximum position.
• When the right burner is lit, turn on the remaining burners from right to left.
• Make sure that each burner is lit before lighting the next burner.
• If the far right burner does not light, contact your local retailer.
• After lighting, the burners must burn at the maximum position for 3 to 5 minutes to pre-heat the barbecue. This

process must be carried out before each cooking session. The hood must remain open during pre-heating.

• Once pre-heating is finished, turn all of the burners to the minimum position to ensure the best cooking results.

5.OPERATION

• The stainless steel burners heat the heat diffuser (or the basket with briquettes/lava stone) under the grill, which

in turn heats the food placed on the grill. The natural juices produced by the food during cooking flow over the

heat diffuser (or briquettes/lava stone) and evaporate. The resulting smoke envelops the food, escaping upwards,

giving the food the unique aroma of a barbecue. To obtain a more even cooking, lower the barbecue hood, making

sure the burners are on low heat.

Cooking on the plate

Controlling flares *Very Important*

Fat fires

• The burners directly heat the plate, which cooks the food placed on it. The plates allow you to cook smaller foods,

such as seafood, that could fall between the bars of the grill. They also cook foods that require a high temperature/

short cooking times such as vegetables and small pieces of fish. Similarly, they can be used just like a kitchen

hotplate to grill steaks, cook eggs, etc. They can also be used to heat pans or keep food warm.

• Flares occur when the food is cooking and the juices and fats run over the hot heat diffusers. Smoke, of course,

helps to give food that great barbecue taste, but it is better to avoid flares to prevent the food from burning. To

control these flares, it is ABSOLUTELY ESSENTIAL to remove the excess fat from the food before cooking. Use a

reasonable amount of marinades and cooking sauces. The burners must also be set to MIN for cooking.

• When flares occur they can normally be extinguished by putting baking powder or salt directly onto the heat

diffusers. Always protect your hands when working near the barbecue surface, taking care to protect yourself

against flames.

• In case of a grease fire please follow the instructions below.

• Empty and clean the grease trap of all cooking debris after each use.
• If the barbecue is used for large parties, it will need to be turned off every two hours and cleaned. It should be

cleaned more often if you cook a lot of very fatty food (sausages, merguez, etc.). Failure to follow these guidelines

can cause fat fires, which can cause injury and can damage the barbecue.