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or lid before lighting. Never
light your
barbecue or side burner with the hood or lid
closed.
Ensure all knobs are in the off position.
Open the gas control valve on the gas
bottle or regulator.
Insert lit match through the right match-
lighting hole on the right side of the
barbecue body and place near rightmost
burner porthole.
Push and turn the rightmost control knob
anti-clockwise to the high position, taking
care to protect yourself from the flames.
When the right burner is lit, turn the
remaining burners on from right to left.
Confirm that each burner is alight before
turning on the next burner.
To light the side burner place the lit end of
a long match alongside the side burner.
Push and turn the side burner knob anti-
clockwise to the high position, taking care
to protect yourself from the flames.
If a 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 the barbecue. This should be done
before each cooking session. The hood or
lid should be open during preheating.
After completion of preheating, turn all
burners to the low position for best cooking
results.
8.5. 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.
8.6. Griddle Plate Cooking (where supplied)
The burners heat the griddle plate directly,
which then cooks the food on contact. Griddle
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.
8.7. Roasting Hood Cooking
Barbecues equipped with a roasting hood give
the option to form an ‘oven’ for roasting or
baking food, such as joints of meat or whole
chickens, etc. More even cooking of food will
actually be achieved by using the barbecue with
the hood down.
However, this should only be
done with the burners on low.
For best results, place the food you wish to
bake or roast on a metal baking tray and set it
on one side of the cooking grill.
Turn the burner directly under the food to the
OFF position and turn all other burners to a
LOW to MEDIUM position.
Close the hood to cook the food ‘indirectly’.
Avoid lifting the hood unnecessarily as heat is
lost every time the hood is opened. If the hood
is opened during cooking please allow extra
time for the barbecue to regain its temperature
and complete the cooking. Use the temperature
gauge (if applicable) to monitor the heat of the
barbecue.
If the internal heat becomes too high, turn the
burners down to the low position. It is not
necessary or advisable to have all of the
burners on high when the hood is closed.
DO NOT ALLOW YOUR BARBECUE TO
OVERHEAT. Take care when opening the hood
as hot steam can be released on opening.
8.8. Warming Rack (where supplied)
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.
8.9.
Rotisserie
Operating
Instructions
(Optional accessory, hooded models only)
1. Carefully remove the cooking surfaces and
the warming rack (where supplied) from the
barbecue.
2. If applicable, slide the lava rock in baskets
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
