Barbeques Galore BEEFMASTER V Series, Инструкция по сборке и эксплуатации

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The 4 and 6 Burner barbeques are equipped with a two-stage grease drainage system.
Food residue drops down to the grease channeling tray, then falls through the centre hole
into the grease cup. It is a good idea to line the main grease channeling tray with aluminium
foil to assist with cleaning. Ensure there is a hole in the foil to allow fats and oils to drip
through into the grease cup below. Also, placing fat absorbent material into the grease cup
will avoid splashing and overflowing when the container starts to fill. Suitable fat absorbent
material is available from your Barbeques Galore store. Avoid using fat absorbent material
in the 4B and 6B main grease channeling tray, keep that tray clean and clear so grease can
flow to the grease cup.
The 2 Burner barbeque is equipped with a single stage grease drainage system. Food
residue drops directly into the grease channeling tray. It is a good idea to line the grease
channeling tray with aluminium foil to assist with cleaning. Placing fat absorbent material
into the 2B grease channeling tray will assist greatly with cleaning. Suitable fat absorbent
material is available from your Barbeques Galore store.
The grease channeling trays and grease cup should be emptied, cleaned and refitted
regularly. It is strongly recommended to do so every use, especially if cooking very fatty or
oily foods like chops and sausages. If not emptied, eventually an uncontrolled fat fire is very
likely to occur. Fat fires are very dangerous and not covered under warranty. If a fat fire
occurs, do not try and extinguish with water as that will usually spread and accelerate the
fire and make the situation worse. If safe to do so, shut the gas supply OFF. If safe to do so,
close the roasting hood. Use only dry powder fire extinguisher. If necessary call the fire
brigade, In Australia, dial 000.
Preparing to cook
Once the cooking surfaces have been cleaned, rinsed and dried, lightly coat them with cooking oil.
This will reduce issues with food sticking. Light the burners and leave on HI with the roasting hood
closed for about 3-5 minutes to warm the barbeque up. Once the barbeque is warmed up, you
should set the burners to your desired cooking temperature. You're now ready to start cooking up a
feast.
Flare-ups are caused by fats, juices and oils from the food igniting in sudden burst of flame
that come up over the grill. A little bit of flare up as well as the resulting smoke is a good
thing. It's what gives barbequed food that unique outdoor flavour. But if it happens too often,
or if the flame lasts more than a couple of seconds, your food will char, so you need to
control it.
The Beefmaster is equipped with either flame tamers or ceramic tiles that minimise direct
contact between the burner flames and the food. These greatly reduces flare in most
circumstances, however for very high fat content foods, some further measures may be
necessary:
• Trim excess fat off your meat.
Grease Management and preparing to cook
Controlling flare up