12
match-lighting hole on the underside of
the control panel and place near
leftmost burner porthole.
•
Push and turn the leftmost control knob
anti-clockwise to the high position.
•
When the left burner is lit, turn the
remaining burners on from left to right.
•
Confirm that each burner is alight
before turning on the next burner.
•
If leftmost burner fails to ignite, contact
your local dealer for assistance.
•
After ignition, turn the burners to the
high position for 3-5 minutes in order to
pre heat
t
he barbecue. This should be
done before each cooking session.
When pre heating is complete, cooking
can begin, taking extra care if burners
are left in the high position.
•
After completion of preheating, turn all
burners to the low position for best
cooking results.
H5. Grill Cooking
The burners heat up the flame tamer
underneath the grill, which in turn heats the
food on the grill. The natural food juices
produced during cooking fall onto the hot
flame tamer below and vaporise. The
subsequent rising smoke bastes the food,
as it travels upwards, imparting that unique
barbecued flavour. More even cooking of
food will be achieved by using the BBQ with
the hood down. This should only be done
with the burners on low.
H6. Griddle Plate Cooking
The burners heat the griddle plate directly,
which then cooks the food on contact.
Plates allow for the cooking of smaller
items, such as seafood, which could fall
through the spaces of a grill. They are also
suitable for cooking items that require high-
temperature/short-duration cooking, suc h
as vegetables and smaller cuts of fish.
Similarly, it can be used in exactly the same
way as a griddle in the kitchen, for searing
steaks, cooking eggs, etc. Alternatively, it
can be used for heating pans or keeping
food warm.
H7. Roasting Hood Cooking
Barbecues equipped with a roasting hood
give the option of cooking with hood closed
to form an ‘oven’ for roasting food, such as
joints of meat, whole chickens, etc.
When roasting, turn the burner directly
under the food to the OFF position. Turn all
other burners to a LOW to MEDIUM
position and close the hood. Avoid lifting the
hood unnecessarily as heat is lost every
time the hood is opened. Use the
temperature gauge to check the heat of the
barbecue. DO NOT ALLOW YOUR
BARBECUE TO OVERHEAT.
H8. Rotisserie Operating Instructions
(Optional accessory)
1.
Carefully remove the
cast iron cooking
surfaces and the warming rack from the
barbecue.
2. Slide one of the spit forks onto the spit
rod and tighten its thumb screw to
secure it into place. Insert the pointed
end of the spit rod into the meat being
cooked and slide the meat towards the
centre of the rod. Make sure the fork is
fully into the meat. Slide the other fork
onto the rod, into the meat, and tighten
the thumb screw once in place. For
optimal rotisserie cooking, food must be
placed securely onto the middle of the
spit rod and balanced so that the
rotisserie can rotate freely without
interference from any barbecue
surfaces. Any loose sections of meat
should be secured so they do not hang
down and interfere with the rotation of
the spit rod. Do not overload the
rotisserie. A chicken or joint of meat of
approximately 2kg should be the
maximum.
3. Insert the pointed end of the spit rod
into the motor. Lay the other end of the
spit rod onto the opposite bracket.
4. Light the grill as specified in your
barbecue’s instructions.
5. Turn on the rotisserie motor to begin
rotisserie cooking. The hood has bee n
designed so that it may be closed
during rotisserie cooking.
6. Always cook foods on the lowest flame
setting to avoid burning or overcooking.
