Outback Omega 200, Assembly And Operating Instructions Manual

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position for 3-5 minutes in order to pre-heat
the barbecue. This should be done before
each cooking session. The hood or lid must
be open during preheating.
 Keep the burner controls on the low position
for best cooking results.
Lighting the Side Burner (where applicable)
Push and turn the side burner control knob anti-
clockwise to the high position. Push the ignition
button rapidly until the side burner ignites. If the
side burner fails to ignite, turn the control knob
to the OFF position and wait five minutes before
attempting to re-light following the above
procedure. If the side burner still fails to ignite,
turn the control knob off, wait five minutes and
light with match.
When using the side-burner, care should be
taken to ensure that pans are central and flat on
the side-burner grid.
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 flame
tamer below and vaporise. The subsequent
rising smoke bastes the food, as it travels
upwards, imparting that unique barbecued
flavour.
Do not roast food with the hood closed.
Closing the hood for prolonged periods of
time can lead to overheating of the barbecue
or fat fires, which will damage the barbecue.
Warming Rack
Warming racks are a convenient way to keep
cooked food warm or to warm items such as
bread rolls. It is advisable to place food
(particularly fatty foods) to the front of the
warming rack to avoid the possibility of juices
and fat running down the back of your
barbecue. Always check that your warming rack
is properly fitted before use.
Flare-Up Control
*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 occurs, please see the instructions
given below.
Fat Fires
Empty and clean the grease cup 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
grease cup,
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 GREASE CUP.

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, keep the barbecue
burners on the “low” 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.