8
After Use
It is a good idea to leave the barbecue on for about 10 minutes after you have finished cooking. This helps
to burn away any excess food residues and oil, and makes cleaning easier.
1. Be sure to turn off all control knobs and the gas supply.
2. Allow the barbecue to cool.
3. Clean the drip tray and cooking surfaces. Clean any food spills from the side burner, if one is
installed. Ensure to thoroughly clean the bottom panel of the BBQ
4. Lower the hood and side burner lid.
The gas cylinder supply valve must be turned off when the appliance is not in use.
Direct Cooking Method
Commonly used for traditional barbecuing. Place food over the lit grill section. Some flaring may occur, so
care must be taken while cooking. Check inside the roasting hood regularly. The direct cooking method is
recommended for steaks, chops, sausages, and hamburgers.
Indirect Cooking
Indirect cooking involves little or no heat directly underneath the food. Instead, the food is placed on the
grill, the burners below the food are turned off or Low, and burners on either side are used. The hood is
closed to trap heat and moisture. With this method, heat circulates around the food, cooking by
convection. By trapping the vapour inside your “outdoor oven”, the cooking vapour will fall back on the
food on all sides, not just from underneath. The food cooks more evenly, and stays moist in the process.
Indirect cooking is similar to using a conventional oven and is recommended for rotisserie cooking, roasts,
poultry, casseroles, vegetables and whole fish.
When cooking a roast, it is a good idea to use a roast holder and baking dish. Always use a baking dish
with a depth greater than 35mm, and a size to suit the size of your roast. Shallower trays may fill quickly
and overflow, which may cause a fat fire.
Controlling the Burners
The control knob can now be turned to the desired heat setting, Low, High or anywhere in between. The
control knob does not need to be pushed in while selecting the heat setting.
Storing Your Barbecue
When storing barbecue for extended periods, be certain all controls and cylinder valves are turned off. If
storing the barbecue indoors remove gas cylinder and store the cylinder in a ventilated area outdoors. Gas
cylinders must be stored outdoors, out of reach of children and must not be stored in a building, garage
or any other enclosed area.
The barbecue should be covered when not in use. Eg with a polyester or vinyl barbecue cover.
Technical Information
Note: Do not modify this appliance. Parts sealed by the factory must not be tempered with. Any
deviation from factory settings could result in a safety hazard.
Barbecue manifold inlet thread is 3/8 SAE male flare fitting.
Model
(BBQ Only)
LENGTH
[mm ]
HEIGHT
[Overall - mm]
DEPTH
[mm]
WEIGHT
[ Kg]
ENERGY INPUT (total)
[gr/h]
2 Burners
530
510
560
38
8.0kW
G30:
655
g/h, G31:
643
g/h
3 Burners
700
510
560
43
12kW
G30:
982
g/h, G31:
965
g/h
4 Burners
850
510
560
49
16kW
5 Burners
990
510
560
54
20kW
Country
GB
Gas Category
I
3+
I
3B/P
I
3B/P
I
2H
I
2E
Gas Inlet Pressure [mbar]
28-30/37
30
50
20
20
Grill burner-
Injector Ø [mm]
1.
0
1.
0
0.
85
1.
40
1.
40
Side burner-
Injector Ø [mm]
0.85
0.85
0.75
1.40
1.40
The marking on the injector, for example, 1.
0
means the injector size is 1.
0
mm.
G30:
1310
g/h, G31:
1286
g/h
G30:
1637
g/h, G31:
1608
g/h
For category I3+, I3B/P(30),I3B/P(50), the heat input for side burner is 3.0kW (G30:218g/h, G31:214g/h)
For category I2H, I2E, the heat input for side burner is
4.0
kW.
I3+,I3B/P(30),I3B/P(50)
I2H, I2E
9.0kW
13.5kW
18kW
22.5kW