25
E.
HELPFUL HINTS
FOR USING THE BBQ
1. SEASONING THE COOKING SURFACES
(First time use only)
The BBQ grill plate and grill should firstly be cleaned and dried thoroughly prior to
seasoning. Once both cooking surfaces are dry, use a brush to lightly coat the grill plate
and grill with either a cooking or vegetable oil. Light the BBQ and turn the burners to low.
Allow the cooking surfaces to ‘cure’ on this low heat for 30 minutes. The grill is now cured
and ready for cooking use.
2. USING THE HOOD WHEN COOKING
When using the BBQ with the hood closed, adjust burners to ensure the temperature does
not exceed 220˚C.
EXCEEDING 220°C CAN DAMAGE THE BBQ AND VOID YOUR WARRANTY.
3.
FLARE-UP CONTROL
Flare-ups occur when meat is barbecued and its fats and juices fall upon the flame tamer
and vapourise.
To control flare-ups, it is advisable to trim excess fat from meat and poultry before grilling.
If experiencing large flare-ups, the burners should always be placed on the low setting.
Always protect your hands when handling anything near the BBQ’s cooking surface.
IF A FLARE UP FIRE OCCURS TURN OFF ALL BURNERS AND ALSO THE CONTROL
VALVE AT THE GAS BOTTLE.
WAIT FOR THE BBQ TO COOL AND CLEAN THE GREASE PAN AND THE FLAME TAMERS
OF ANY EXCESS GREASE OR FAT.
4. EMPTY GAS CYLINDER
An empty gas cylinder will cause the burners not to light. Replace the gas cylinder if the
burner does not light. If the burner lights, then you can assume that the gas cylinder was
empty.
