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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 tamers. 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 occurs, please see the instructions
given below.
Fat Fires
Empty and clean the drip tray and drip pan (and
foil liner, if applicable) of food debris after each
cooking session. If the barbecue is to be used
for large gatherings, it will be necessary to turn
off and cool the barbecue every two hours to
remove food debris from the drip tray and drip
pan (and foil liner, if applicable), and clean it
out. The time between cleaning may need to be
reduced if very fatty foods or cheap meat
products are being cooked. Failure to do this
may result in a fat fire, which may cause injury
and could seriously damage the barbecue.
In the event of a fat fire:
If safe to do so, turn all control knobs to the
‗off‘ position.
Turn off the gas supply at the gas bottle.
Keep everyone at a safe distance from the
barbecue and wait until the fire has burnt
out.
Do not close the hood or lid of the barbecue.
NEVER DOUSE A BARBECUE WITH
WATER. IF AN EXTINGUISHER IS USED,
IT SHOULD BE A POWDER TYPE.
DO NOT REMOVE THE DRIP TRAY.
If the fire does not seem to be abating or
appears to be worsening, contact your local
Fire Brigade for assistance.
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.
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 supply at
the bottle.
Wait until the barbecue is sufficiently cool
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 barbecue covers
and other accessories are available from your
local 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.
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
