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H7. Flare-Up Control
Flare-ups occur when meat is barbecued, and its fat
and juices fall upon the hot lava rock. Smoke helps
give food its barbecued flavour, but avoid excessive
flare-up to prevent food being burned. To control
flare-up, it is advisable to trim away excess fat from
meat and poultry before grilling. The burner should
always be placed on the low setting during cooking.
Flare-ups can be extinguished by applying baking soda
or salt directly onto the lava rocks. Always protect
your hands when handling anything near the cooking
surface of the barbecue.
H8. End of Cooking Session
After each cooking session, turn the barbecue
burner to the “high” position and burn for 5 minutes.
This procedure will burn off cooking residue, thus
making cleaning easier. Make sure the lid is open
during this process.
H9. 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 at the bottle. Wait
until the barbecue is sufficiently cool before closing
its lid.
I.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 douse the barbecue with water when its
surfaces are hot.
•
Never handle hot parts with unprotected hands.
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.
II. Cast Iron Cooking Surfaces
Scrub the cooking surfaces with a brass wire brush
to remove food residue. If required, wash with soap
and water, and dry thoroughly. We do not
recommend cleaning grills or griddles in a
dishwasher. If the cast iron surfaces become rusty
between use or storage, they should be cleaned with
a brass wire brush and re-oiled and cured.
I2. Burner Maintenance
In normal usage, burning off the residue after cooking
will keep the burner clean. The burner should be
removed and cleaned annually, or whenever heavy
build-up is found, to ensure that there are no signs of
blockage (debris, insects) in either the burner
portholes or the venturi tubes. Use a pipe cleaner to
clear obstructions. A wire brush can be used to
remove corrosion from the burner surfaces. When
refitting the burner, be careful to check that the
venturi tubes of the burner fit over the valve outlets.
I3. Flame Tamer
Remove any food residue from the flame tamer
surface with a plastic or wooden scraper or brass
wire brush. Do not use a steel scraper or wire
brush. Clean with hot soapy water and rinse well.
I4. Drip Tray
After every use, check the drip tray for fat build-up
in the sand. Discard any saturated sand and replace it
with fresh sand. Failure to fill with sufficient clean,
dry, loose sand may result in a fat fire or excessive
flare up. This can severely damage your barbecue and
is not covered by the warranty.
I5. Barbecue Body
Regularly remove excess grease or fat from the
barbecue body with a soft plastic or wooden scraper.
It is not necessary to remove all the grease from the
body. If you need to clean fully, use hot soapy water
and a cloth, or nylon-bristled brush only. Remove
cooking surfaces and burners before full cleaning. Do
not immerse the gas controls or manifold in water.
Check burner operation after carefully refitting into
body.
I6. Fixings
All screws and bolts, etc. should be checked and
tightened on a regular basis.
I7. Storage
Store your barbecue in a cool dry place. Cover the
burners with aluminium foil in order to prevent
insects or other debris from collecting in burner
holes. If the barbecue is to be stored indoors, the gas
bottle must be disconnected and left outside. The gas
bottle should always be stored outside, in a dry, well-
ventilated area, away from any sources of heat or
ignition. Do not let children tamper with the bottle.
