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Burn-off:
Before cooking on your BBQ for the first time, burn-off
any residual oils or foreign matter by igniting the burners.
ENSURE THE LID IS REMOVED OR THE HOOD OPEN,
and operate at
‘HIGH’
setting for approximately 10 minutes.
Wipe with cloth to remove all residue. Allow to cool before
washing grill/plate/pan thoroughly with soap suds and
scrubbing brush. Wipe clean with cloth. Your grill/
plate/pan is ready to use.
Preheating:
It is necessary to preheat the BBQ for a short time
before cooking certain foods, depending on the type of
food and the cooking temperature. Food that requires a
high cooking temperature needs only a period of 2 - 3
minutes preheating.
OPERATING PROCEDURE
1.
Become familiar with safety guidelines at front of
this manual.
2.
Check to see that gas cylinder is filled.
3.
Check that end of each burner tube is properly
located over each valve orifice.
4.
Ensure all gas connections are securely tightened.
5.
Always open hood before lighting.
6.
Set burner controls to
‘OFF’
and connect the gas
supply.
LIGHTING PROCEDURE
The
Rinnai Outdoor Kitchen 6 Burner
is fitted with
electronic multi-spark ignition to each burner.
AFTER PERFORMING BURNER OPERATION AND
IGNITION SYSTEM CHECK
(page 16),
THE BARBECUE
IS READY TO IGNITE.
Push and turn the required burner to
‘HIGH’
;
while simultaneously pressing the electronic ignition
button located in the centre of the control panel.
The burner should light within 10 seconds. If the
burner does not light, turn to
‘OFF’
and wait 5 minutes.
Repeat lighting procedure for other burners. If
ignition cannot be achieved, re-perform ignition system
check procedure
(page 16).
NOTE: If for some reason, igniters fail to produce a
spark at the electrode tip, barbecue can be lit carefully
with a match.
To light burners with a match, insert lighted
fireplace-type match or long-necked butane lighter
through lighting hole located on left side of barbecue
body. Press in left burner control and rotate left to
‘HIGH’
setting to release gas. Burner should light
immediately.
If more than one burner is needed, press in and
rotate next burner control to light in sequence from
the lit burner.
Turn burners not needed to
‘OFF’
and adjust
other burner controls to desired cooking temperature.
IGNITION SYSTEM
‘HIGH’
setting - Use this setting only for fast warm
up, for searing steaks and chops, and for burning food
residue from the grillplates after the cookout is over.
Rarely, if ever, do you use the ‘
HIGH’
setting for extended
cooking.
‘MEDIUM’
setting
(mid-way between ‘HIGH’ and
‘LOW’).
Use this setting for most grilling, and for cooking
hamburgers and vegetables.
‘LOW’
setting - Use this setting when cooking very
lean cuts such as fish.
These temperatures vary with outside temperature
and the amount of wind.
Flare-ups:
The fats and juices that drip from the meat
cause flare-ups. Since flare-ups impart the distinctive
taste and colour for food cooked over an open flame, they
should be expected and encouraged within reason.
Nevertheless, uncontrolled flaring can result in a
ruined meal.
COOKING TEMPERATURES
HOOD MUST BE OPEN BEFORE
LIGHTING.
!
Before first use and at the beginning of each barbecue
season:
1.
Please read
Safety, Lighting and Operating
instructions
carefully.
2.
Check gas valve orifices, burner tubes and burner
ports for any obstructions.
3.
Check and ensure the gas cylinder is full.
4.
Ensure all connections are securely tightened. Check
for gas leaks.
See page 4.
NOW YOUR BARBECUE IS READY TO USE
THE HOOD MUST BE IN THE OPEN
POSITION FOR LIGHTING
DO NOT SMOKE AT ALL TIMES WHEN
ATTEMPTING TO IGNITE BARBECUE.
CAUTION: DO NOT MOVE TROLLEY
WHILE BARBECUE IS IN OPERATION
!