12
should be open during preheating.
After completion of preheating, keep the
burner at the low position for best cooking
results.
Grill Cooking
The burner 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 hot flame tamer below and
vaporise. The subsequent rising smoke bastes
the food, as it travels upwards, imparting that
unique barbecued flavour.
Griddle Plate Cooking
The burner 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.
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 chicken
breast, etc. More even cooking of food will
actually be achieved by using the barbecue with
the hood down.
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.
When cooking with hood down, always turn the
burner down to the low position.
DO NOT ALLOW YOUR BARBECUE TO
OVERHEAT. Take care when opening the hood
as hot steam can be released on opening.
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.
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, turn the barbecue
burner to 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
