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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, burners should be burned
at the high position for 3-5 minutes in
order to preheat the barbecue. This
process should be done before every
cooking session. The hood should be
open during preheating.
•
After completion of preheating, turn all
burners to the low position for best
cooking results
H5. Grill Cooking
The cast iron burners heat up the lava rock
underneath the grill, which in turn heats the
food on the grill. The natural food juices
produced during cooking fall onto the hot
lava rock 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 cast iron 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,
such 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
A L L O W Y O UR B A R B E C UE T O
OVERHEAT.
H8. Rotisserie Operating Instructions
(Optional accessory)
1. Carefully remove the cast iron cooking
surfaces and the warming rack from the
barbecue.
2. For 3 and 4 burner models, slide the lava
rock basket(s) to the centre of the
barbecue body. It is over this area that
the meat will be cooked.
3. 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.
4. Insert the pointed end of the spit rod into
the motor. Lay the other end of the spit
rod onto the opposite bracket.
5. Light the grill as specified in your
barbecue’s instructions.
6. Turn on the rotisserie motor to begin
rotisserie cooking. The hood has been
designed so that it may be closed during
rotisserie cooking.
7. Always cook foods on the lowest flame
setting to avoid burning or overcooking.
