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before closing its hood.
Care and Maintenance
Regularly clean your barbecue between uses
and especially after extended periods of
storage. Ensure the barbecue and its
components are sufficiently cool before
cleaning. Do not leave the barbecue exposed
to outside weather conditions or stored in
damp, moist areas.
Never handle hot parts with unprotected
hands.
Never douse the barbecue with water when
its surfaces are hot.
In order to extend the life and maintain the
condition of your barbecue, we strongly
recommend that the unit be covered when left
outside for any length of time, especially during
the winter months. Heavy-duty Outback®
barbecue covers and other accessories are
available from your local Outback® stockist.
Even when your barbecue is covered for its
protection, it must be inspected on a regular
basis as damp or condensation can form which
may result in damage to the barbecue. It may
be necessary to dry the barbecue and the
inside of the cover. It is possible for mould to
grow on any fat remaining on parts of the
barbecue. This should be cleaned off smooth
surfaces with hot soapy water.
Any rust that is found that does not come into
contact with the food should be treated with a
rust inhibitor and painted with barbecue paint or
a heat resistant paint. Chrome plated warming
racks etc. should be coated with cooking oil.
Cooking Surfaces & Warming Rack
When the barbecue has cooled, clean with hot
soapy water. To remove any food residue, use
a mild cream cleaner on a non-abrasive pad.
Do not use scouring pads or powders as they
can permanently damage the finish. Rinse well
and dry thoroughly. Due to the weight of the
cooking surfaces, we do not recommend
cleaning in a dishwasher.
Burner
Your burner has been preset for optimal flame
performance. You will normally see a blue
flame, possibly with a small yellow tip when the
burner is alight. If the flame pattern is
significantly yellow, this could be a problem
caused by grease from cooking blocking the
burner, or debris or insects in the burner
portholes or venturi tubes. This can result in the
flow of the gas and air mixture being restricted
or blocked which may result in a fire behind the
control panel causing serious damage to your
barbecue.
If this happens, and if safe to do
so, the gas should be immediately turned
off at the bottle.
Burner should be inspected, removed and
cleaned on a regular basis, at least annually, in
addition to the following conditions:
1) Bringing the barbecue out of storage.
2) One or more of the burners do not ignite.
3) The burner flame pattern is significantly
yellow.
4) The gas ignites behind the control panel.
5) When heavy build up is found.
Provided that they are operating correctly, in
normal usage, burning off the residue after
cooking will keep the burners clean.
To clean a burner fully, remove it from the
barbecue. A soft wire brush can be used to
remove corrosion from the burner surfaces.
Use a pipe cleaner or piece of wire to clear
obstructions in the burner portholes and venturi
tubes, taking care not to enlarge the portholes.
Clean the insect screen on the end of the
venturi tube with a bristle brush (i.e. an old
toothbrush).
You may need a torch to see into the venturi
tube to make sure it is clear. Turn the burner up
on end and lightly tap against a hard surface
like a piece of wood, to dislodge any debris
from inside.
When refitting the burner, be careful to check
that the venturi tubes of the burner fit over the
valve outlets.
Flame Tamer
Remove any food residue from the flame tamer
surface with a plastic or wooden scraper or
brass wire brush. Do not use a steel scraper or
wire brush. Clean with hot soapy water and
rinse well.
Grease Cup
After every use, empty and clean the grease
cup of any fat or food particles, using a plastic
or wooden scraper if necessary.
Failure to keep it clean, and excessive build up
can result in a fat fire. This can be hazardous
and severely damage the barbecue.
This is
not a fault in the barbecue and is therefore
not covered by the terms of the warranty.
If
