13
H 9 .
F l a r e - U p
C o n t r o l
*** Very Important Notice ***
Flare-ups occur when meat is barbecued, and
its fat and juices fall upon the hot flame tamer.
Smoke of course helps give food its barbecued
flavour, but it is best to avoid excessive flare-up
to prevent food being burned. To control flare-
ups, it is
ABSOLUTELY ESSENTIAL
to trim
away excess fat from meat and poultry before
grilling, use cooking sauces and marinades
sparingly and try to avoid very cheap cuts of
meat or meat products as these tend to have a
high fat and water content. Also, the burners
should always be placed on the low setting
during cooking. When flare-ups do occur, they
can usually be extinguished by applying baking
soda or salt directly onto the flame tamer.
Always protect your hands when handling
anything near the cooking surface of the
barbecue, and take care to protect yourself
from the flames.
If a fat fire should occur in the drip tray, turn all
knobs to the off position, turn off the gas at the
bottle, and wait for the fire to go out. NEVER
pull out the drip tray or douse with water.
H10. End of Cooking Session
After each cooking session, turn the
barbecue burners to the “high” position and
burn for 5 minutes. This procedure will burn
off cooking residue, thus making cleaning
easier. Make sure the hood or lid is open
during this process.
H11. Turning Off Your Barbecue
When you have finished using your
barbecue, turn all the control valves fully
clockwise to the “Off” position, then switch off
the gas at the bottle.
I. 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.
n
Never douse the barbecue with water
when its surfaces are hot.
n
Never handle hot parts with unprotected
hands.
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.
I1. Porcelain Coated Cast Iron Cooking
Surfaces
Clean with hot, soapy water. To remove any
food residue, use a mild cream cleaner on a
non-abrasive pad. Rinse well and dry
thoroughly. We do not recommend cleaning
grills and griddles in a dishwasher.
I2. Burner Maintenance
Provided that they are operating correctly, in
normal usage, burning off the residue after
cooking will keep the burners clean. The
burners should be removed and cleaned
annually, or whenever heavy build-up is
found, to ensure that there are no signs of
blockage (debris, insects) in either the burner
portholes or the primary air inlet of the
burners. Use a pipe cleaner to clear
obstructions. When refitting the burners, be
careful to check that the neck of the burner
fits over the valve outlet.
I3. 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.
I4. Drip Tray
After every use clean the drip tray and
grease cup of any fat or food particles.
Failure to keep these clean can result in a fat
fire. This can severely damage the barbecue
and is not covered by the warranty.
I5. Barbecue Body
Regularly remove excess grease or fat from
the barbecue body with a soft plastic or
wooden scraper. It is not necessary to
remove all the grease from the body. If you
