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• Ensure that all of the gas buttons are off. Open the gas control valve on the gas cylinder or

regulator.

• Insert a lit match through the rightmost ignition hole below the control panel and place it near

the right burner hole.

• Push and turn the far right knob anti-clockwise to the maximum position.

• When the right burner is lit, turn on the remaining burners from right to left.

• Make sure that each burner is lit before lighting the next burner.

• If the far right burner does not light, contact your local retailer.

• After lighting, the burners must burn at the maximum position for 3 to 5 minutes to pre-heat

the barbecue. This process must be carried out before each cooking session. The hood must

remain open during pre-heating.

• Once pre-heating is finished, turn all of the burners to the minimum position to ensure the best

cooking results.
Cooking on the grill
The stainless steel burners heat the heat diffuser (or the basket with briquettes/lava stone)

under the grill, which in turn heats the food placed on the grill. The natural juices produced by

the food during cooking flow over the heat diffuser (or briquettes/lava stone) and evaporate.

The resulting smoke envelops the food, escaping upwards, giving the food the unique aroma of

a barbecue. To obtain a more even cooking, lower the barbecue hood, making sure the burners

are on low heat.
Cooking on the plate
The burners directly heat the plate, which cooks the food placed on it. The plates allow you to

cook smaller foods, such as seafood, that could fall between the bars of the grill. They also cook

foods that require a high temperature/short cooking times such as vegetables and small pieces

of fish. Similarly, they can be used just like a kitchen hotplate to grill steaks, cook eggs, etc. They

can also be used to heat pans or keep food warm.
Controlling flares *very important*
• Flares occur when the food is cooking and the juices and fats run over the hot heat diffusers.

Smoke, of course, helps to give food that great barbecue taste, but it is better to avoid flares to

prevent the food from burning. To control these flares, it is absolutely essential to remove the

excess fat from the food before cooking. Use a reasonable amount of marinades and cooking

sauces. The burners must also be set to min for cooking.

• When flares occur they can normally be extinguished by putting baking powder or salt directly

onto the heat diffusers. Always protect your hands when working near the barbecue surface,

taking care to protect yourself against flames.

• In case of a grease fire please follow the instructions below.
Fat fires
• Empty and clean the grease trap of all cooking debris after each use.

• If the barbecue is used for large parties, it will need to be turned off every two hours and

cleaned. It should be cleaned more often if you cook a lot of very fatty food (sausages, merguez,

etc.). Failure to follow these guidelines can cause fat fires, which can cause injury and can

damage the barbecue.
In the event of a fat fire/warnings:
• If you can do so safely, turn off all of the gas knobs.

• Close the gas cylinder.

• Keep everyone away from the barbecue and wait for the fire to go out.

• Do not close the barbecue hood.

• Never spray your barbecue with water. If you use a fire extinguisher,

• It must be a powder extinguisher.

• Do not remove the grease trap.

• If the fire does not appear to be diminishing or seems to be getting worse, contact the fire

brigade for assistance.