7
Gas BBQ 2.0
CLEANING AND MAINTENANCE
PLEASE NOTE!
■
Allow all parts to cool down before you clean them until they
are no longer hot and can be touched.
■
Do not perform any cleaning on the valve of the pressure
regulator! It contains very sensitive components which could
be damaged even on slight contact with other objects. Do not
immerse the pressure regulator in water.
■
The gas system may only be cleaned by a qualified expert. Un-
der no circumstances should you dismantle the controller unit.
■
The inside of a burner must not get wet!
■
Do not immerse the barbecue in water and do not hose it
down. No liquid must get inside the gas-carrying or electrical
components.
■
Disconnect the gas cylinder before cleaning the barbecue
housing.
■
Never pour cold water onto hot parts. This may lead to burns
and material damage.
■
Never use spirits or other flammable or abrasive cleaning
agents.
■
The accessories supplied are not dishwasher-safe.
■
All parts must be dry before they are used or stored away.
To allow you to enjoy using your barbecue for a long time, you
should keep it clean. If it is not cleaned and maintained, it may
not perform as well over time. Low temperatures and uneven
heat distribution are indications that gas-carrying components
should be cleaned. Food residues on the grill rack will cause the
food being cooked to stick on. Grease deposits may cause a
grease fire.
Cleaning the Grease Collecting System (After
Each Use)
■
Do not use any abrasive cleaning agents.
• Empty and clean all parts of the grease collecting system
(grease tray or grease pan) after or before each use. Rinse the
parts with warm water, detergent and a sponge. The easiest
option is to clean them after use in a lukewarm (not hot!)
condition.
Cleaning the Cast-Iron Grill Racks and Grill Plate
(After Each Use)
You clean the grill plate in the same way as the grill rack:
1. Leave the grill rack in the barbecue and remove any coarse
residues with a grill rack cleaning brush or a spatula.
2. You burn off the remaining residues as follows: Switch on the
barbecue for approx. 30 minutes at the highest level (at least
300°C) and close the lid.
3. Allow the grill rack to cool down until you can touch it and
brush off the residues. Then wipe it clean with a damp paper
towel if necessary.
4. We recommend rubbing vegetable oil into the clean grill rack
to maintain it and prepare it for your next barbecue.
Cleaning Enamelled Grill Racks, Warming Racks,
Flame Tamers and Other Enamelled Parts
■
Do not use abrasive cleaning agents or brushes with
steel bristles.
• Clean the grill and warming racks after every use, and clean
the other components when necessary.
• Use a plastic spatula to scrape off coarse residues or soak
them in warm water.
• Then use warm water with a little detergent and a sponge or
soft cloth for cleaning.
Cleaning Stainless Steel Racks
(After Each Use)
• Clean stainless steel racks with warm water, washing-up liquid
and a sponge or stainless steel cleaning pad.
Cleaning the Barbecue Chamber (If Necessary)
During use, evaporated grease and smoke produces carbon which
is deposited in the barbecue chamber.
■
Do not use any abrasive cleaning agents.
1. Remove all food residues and deposits of grease throughout
the barbecue chamber. You can do this using a plastic spatula,
for example.
2. Then wipe the surfaces clean with a soft cloth. If there is
heavier soiling, you can wash it off with warm water, deter-
gent and a sponge and then wipe dry with a non-abrasive
cloth.
Cleaning the Outsides (If Necessary)
The outsides of the barbecue consist of different materials and
surfaces. We therefore recommend different cleaning methods
depending on the type of surface.
Stainless Steel Surfaces
• Use a non-abrasive stainless steel cleaner and follow the man-
ufacturer’s instructions.
Do not use any abrasive pastes!
• Otherwise you can use warm water, a household cleaner
and a sponge for cleaning. Then rinse the surfaces with clear
water and dry them with a soft cloth.
L
If the barbecue is exposed to a particularly harsh environ-
ment, the outside of the barbecue must be cleaned more
frequently. In an environment containing chloride and
sulphide, in particular in coastal regions, stainless steel
may also oxidise or display spots. Salt water, acid rain,
close proximity to pools and hot tubs and other extreme
conditions characterised by great heat and humidity may
cause spots to be formed. These spots are sometimes
confused with rust.
They can easily be removed and avoided: Wash off the
spots with warm water and a household cleaner, rinse
the surface with clear water and dry it. Rub down all
stainless steel surfaces every 3 to 4 weeks with tap water
and a cleaning agent for stainless steel to prevent the
formation of spots.
Painted, Enamelled Surfaces and Plastic Parts
■
Do not use any abrasive cleaning agents.
• Only use warm water with a little household cleaner and pa-
per towels or a soft cloth for cleaning. Clean the surface, rinse
it down and wipe it dry.
Cleaning Gas-Carrying Components (If Necessary)
Gas-carrying components may become blocked and need to be
cleaned if
• you smell gas and the burner flame is very yellow and weak.
• the temperature you want is not reached.
• the burner heats up unevenly or the flame flickers.
Clean them as follows:
• Clean the whole of the outer surface of the burners with a
clean wire brush to remove any food residues and dirt.
When
you are cleaning, make sure that the ignition electrode
is not bent or damaged.
Brush carefully around the ignition
electrode.
• In particular, make sure that at each burner tube the gas
outlet and air inlet openings or the venturi tube are clear. If
necessary, clean them for example with a pipe cleaner or with
compressed air.
• If you need to, you can clean the gas connection and the
connections on the gas hose with a soft brush.
EN
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