Barbeques Galore G2CBL, Инструкция по сборке и эксплуатации

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Page 36
First time use (continued)
Grease Management:
The 4 Burner barbeque is equipped with a two stage grease drainage system. Food residue drops
down to the grease channelling tray, then falls through the centre hole into the grease cup. It is a
good idea to line the main grease channelling 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.
The 2 Burner barbeque is equipped with a single stage grease drainage system. Food residue
drops directly into the grease channelling tray. It is a good idea to line the main grease channelling
tray with aluminium foil to assist with cleaning. Placing fat absorbent material into the grease
channelling tray will assist greatly with cleaning. Suitable fat absorbent material is available from
your Barbeques Galore store.
The grease channelling trays and grease cup should be emptied, cleaned and refitted regularly. If
not emptied, eventually a fat fire is likely to occur. Fat fires are dangerous and not covered under
warranty.
Preparing to cook
Lightly coat the cooking surfaces with oil. This will reduce issues with food sticking. Light the
burners and leave on high 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.
Controlling flare up
Flare-ups are caused by juices and oils from the food igniting in sudden bursts 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.
Your Cordon Bleu is equipped with clever block outs in the cooking grills or ceramic tiled flame
tamers on Deluxe models. 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.

The burner controls may be up too high, turning them down before flare ups occur will usually
prevent it happening in the first place.

Moving the meat away from the flare up will also reduce the problem. Note that when all
burners are on, the area of grill closest to the hotplate can be the hottest part of the grill.

Some very fatty foods can only be cooked on the hotplate or indirectly with the hood closed
(see later information on indirect cooking).

NEVER add more hotplates to the barbeque than originally supplied.