Sunco Blaze 6SUNSC86, Assembly & Operating Manual

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MAN11
USING THE BARBECUE
LIGHTING INSTRUCTIONS
1. Turn on the gas cylinder.
2. With the barbecue hood open, push in and turn
any gas knob in an anti-clockwise direction to the
HI position. If the burner does not light immediately,
turn the gas control knob to the OFF position and
wait one minute for any accumulated gas to clear
out of the grill.
3. The LO position is obtained by turning the knob
fully anti-clockwise.
4. Adjusting the control knob to your heat requirements
can now control the flame.
USING THE JET FLAME IGNITION
NOTE: It is important to ensure that all
control valves, including the gas cylinder,
are turned off after use.
1. Light a 90mm barbecue match or a lighting gun
and hold adjacent to the lighter hole at the right end
of the barbecue.
FOR MANUAL IGNITION
2. Turn the right hand gas control knob to the HI
position. The burner will light from the match.
PREHEATING
Light the burners as previously directed and turn to
HI and allow the barbecue to preheat for 2 - 5 minutes.
PREPARE THE COOKING SURFACE
It is preferable to apply a light coat of cooking oil using
a long handed brush to the cooking grills prior to
lighting each time, the oil will keep food from sticking
to the cooking surface.
USING THE HOOD WHEN COOKING
When using the barbecue with the hood closed, use
the two outside burners only and do not exceed 250°C.
Exceeding 250°C can damage the barbecue and void
your warranty.
FLARE-UP CONTROL
Anytime you cook meat above an open flame you will
have flare-ups which are caused when the natural juices
from the meat fall on the flame tamers (diffusers) below
the cooking plates.
Flare-ups, and the resulting smoke, are what give meat
cooked over an open flame that delicious outdoor flavour.
So expect and encourage some flare up.
However, excessive flaring can be caused by cooking
extra fatty or marinated foods directly on the grill plates,
by cooking with too high a temperature or by a build up
of fats and residue in the drip tray beneath the burners.
These types of flare-ups should be controlled, or your
food will burn.
To prevent excessive flare-ups, trim off excess fat from
meat and poultry before placing on the grill, cook fatty or
marinated meats on the barbecue plate and clean your
drip tray regularly.
To control excessive flare-ups caused by too high a heat,
turn the control knob down to a lower setting.
Throw a small amount of baking soda or gently spray a
small amount of water (from a meat baster or spray bottle}
directly onto the flame tamers to put out excessive flaring.
3. Once the right burner is lit, the burner next to it can
be turned on and will light off the lit burner. Repeat
till all burners are alight.
Each burner can be adjusted to provide a low setting by
turning the gas control knob to the
LO position.