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H11. 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.
H12. 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 at the bottle.
I. 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.
n
Never douse the barbecue with water when its
surfaces are hot.
n
Never handle hot parts with unprotected
hands.
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 Outback®
barbecue covers and other accessories are
available from your local Outback® 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. 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. Wooden parts may
also need to be cleaned and re oiled. Chrome
plated warming racks etc. should be coated with
cooking oil.
I1. Porcelain Coated Cast Iron Cooking
Surfaces
Clean with hot, soapy water. To remove any food
residue, use a mild cream cleaner on a non-
abrasive pad. Rinse well and dry thoroughly. We
do not recommend cleaning grills and griddles in a
dishwasher.
I2. Burner
Maintenance
Provided that they are operating correctly, in
normal usage, burning off the residue after
cooking will keep the burners clean.
The burners
should be removed and cleaned annually, or
whenever heavy build up is found, to ensure that
there are no signs of blockage (fat, debris or
insects for example), in either the burner portholes
or the burner primary air inlet
. Use a pipe cleaner
to clear obstructions. When refitting the burners,
be careful to check that the neck of the burner fits
over the valve outlet.
Your burners have been preset for optimal flame
performance. You will normally see a blue flame,
possibly with a small yellow tip when the burner is
alight. If the flame pattern is significantly yellow,
this could be a problem caused by grease from
cooking blocking the burner or spiders or other
insects in the burner venturi. This can result in the
flow of the gas and air mixture being restricted or
blocked which may result in a fire behind the
control panel causing serious damage to your
barbecue.
If this happens, the gas should be
immediately turned off at the bottle.
Burners
should be inspected and cleaned on a regular
basis in addition to the following conditions:
•
Bringing the barbecue out of storage.
•
One or more of the burners do not ignite.
•
The burner flame pattern is significantly
yellow.
•
The gas ignites behind the control panel.
To clean a burner, remove it from the barbecue.
The outside of the burner can be cleaned with a
wire brush
.
Clean the portholes with a pipe cleaner or piece of
wire. Take care not to enlarge the portholes.
Clean the insect screen on the end of the venturi
tube with a bristle brush (i.e. an old toothbrush).
Clean the venturi tube with a pipe cleaner or piece
of wire. You may need a torch to see into the
venturi tube to make sure it is clear.
Turn the burner up on end and lightly tap against
a piece of wood to dislodge any debris from
inside.
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