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8.9 Flare-Up Control *VERY IMPORTANT
NOTICE*
Flare-ups occur when meat is barbecued, and
its fat and juices fall upon the hot flame tamer.
Smoke of course helps give food its barbecued
flavour, but it is best to avoid excessive flare-up
to prevent food being burned or the BBQ being
damaged. To control flare-ups, it is
ABSOLUTELY ESSENTIAL
to trim away
excess fat from meat and poultry before grilling,
use cooking sauces and marinades sparingly
and try to avoid very cheap cuts of meat or meat
products as these tend to have a high fat and
water content. Also, the burners should always
be placed on the low setting during cooking.
When flare-ups do occur, they can usually be
extinguished by applying baking soda or salt
directly onto the flame tamer. Always protect
your hands when handling anything near the
cooking surface of the barbecue and take care
to protect yourself from the flames.
If a fat fire occurs, please see the instructions
given below.
8.10 Fat Fires
Empty and clean the drip tray of food debris
after each cooking session. If the barbecue is to
be used for large gatherings, it will be necessary
to turn off and cool the barbecue every two
hours to remove food debris from the drip tray
and clean it out. The time between cleaning may
need to be reduced if very fatty foods or cheap
meat products are being cooked. Failure to do
this may result in a fat fire, which may cause
injury and could seriously damage the
barbecue.
In the event of a fat fire:
•
If safe to do so, turn all control knobs to the
‘off’ position.
•
Turn off the gas supply at the gas bottle.
•
Keep everyone at a safe distance from the
barbecue and wait until the fire has burnt out.
•
Do not close the hood or lid of the barbecue.
•
NEVER DOUSE A BARBECUE WITH
WATER. IF AN EXTINGUISHER IS USED,
IT SHOULD BE A POWDER TYPE.
•
DO NOT REMOVE THE DRIP TRAY.
•
If the fire does not seem to be abating or
appears to be worsening, contact your local
Fire Brigade for assistance.
8.11 End of Cooking Session
After each cooking session, turn the barbecue
burners to the “high” position and burn for 5
minutes. This procedure will burn off cooking
residue, thus making cleaning easier. Make sure
the hood or lid is open during this process.
8.12 Turning Off Your Barbecue
When you have finished using your barbecue,
turn all the control valves fully clockwise to the
“Off” position, then switch off the gas supply at
the bottle.
Wait until the barbecue is sufficiently cool before
closing its hood or Lid.
9. Care and Maintenance
Regularly clean your barbecue between uses and
especially after extended periods of storage.
Ensure the barbecue and its components are
sufficiently cool before cleaning. Do not leave the
barbecue exposed to outside weather conditions or
stored in damp, moist areas.
Never handle hot parts with unprotected
hands.
Never douse the barbecue with water when
its surfaces are hot.
In order to extend the life and maintain the
condition of your barbecue, we strongly
recommend that the unit be covered when left
outside for any length of time, especially during
the winter months. Heavy-duty barbecue covers
and other accessories are available from your
local stockist.
Even when your barbecue is covered for its
protection, it must be inspected on a regular
basis as damp or condensation can form which
may result in damage to the barbecue. It may be
necessary to dry the barbecue and the inside of
the cover. It is possible for mould to grow on any
fat remaining on parts of the barbecue. This
should be cleaned off smooth surfaces with hot
soapy water.
Any rust that is found that does not come into
contact with the food should be treated with a
rust inhibitor and painted with barbecue paint or
a heat resistant paint.
A chrome cleaner may be used on chrome parts
if required. To prevent rusting, wipe chrome
plated parts with cooking oil after rinsing and
drying.
9.1 Cooking Surfaces & Warming Rack
When the barbecue has cooled, clean with hot
soapy water. To remove any food residue, use a
