Masport Barbecues 210, Руководство пользователя

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559307 - Masport 4 Burner - May 2012
GRIDDLE PLATE / FLAT-FREE PLATE (where supplied)
The burners heat the griddle plate directly, which then cooks the
food on contact. These allow for the cooking of smaller items, such
as seafood, which could fall through the spaces of a grill. They
are also suitable for cooking items that require high-temperature/
short-duration cooking, such as vegetables and smaller cuts of fish.
Similarly, these can be used in exactly the same way as a griddle in
the kitchen, for searing steaks, cooking eggs, etc.
ROASTING HOOD COOKING
Barbecues equipped with a roasting hood give the option of
cooking with hood closed to form an ‘oven’ for roasting food, such
as joints of meat, whole chickens, etc. Remove the solid plate, slide
the grill and Flame Tamer to the centre. Place the Roasting Dish
(Not Provided) on top of the grill and proceed to cook.
Warning!
Cooking with the hood closed and the burners on high
creates a fire risk and will damage your barbecue. DO NOT
EXCEED 250°C.
When the hood is closed, a large amount of heat is trapped inside
the barbecue. Thus, it is IMPORTANT to make sure that all the
burners are turned to the low position to prevent burning of the food
and damaging the barbecue. Avoid lifting the hood unnecessarily
as heat is lost every time the hood is opened. Use the temperature
gauge to check the heat of the barbecue. DO NOT ALLOW YOUR
BARBECUE TO OVERHEAT. A BARBECUE SHOULD NOT BE LEFT
UNATTENDED WHILE COOKING! If cooking for long periods turn
off the middle burners and cotrol the heat with the outer ones.
WARMING RACK
Warming racks are a convenient way to keep cooked food warm or
to warm items such as bread rolls. Always check that your warming
rack is properly fitted before use.
ROTISSERIE COOKING (Rear Burner)
1. Carefully remove the cast iron cooking surfaces and the
warming rack from the barbecue.
2. Slide one of the spit forks onto the spit rod and tighten its
thumb screw to secure it into place. Insert the pointed end of
the spit rod into the meat being cooked and slide the meat
towards the centre of the rod. Make sure the fork is fully into
the meat. Slide the other fork onto the rod, into the meat, and
tighten the thumb screw once in place. For optimal rotisserie
cooking, food must be placed securely onto the middle of the
spit rod and balanced so that the rotisserie can rotate freely
without interference from any barbecue surfaces. Any loose
sections of meat should be secured so they do not hang down
and interfere with the rotation of the spit rod.
3. Insert the pointed end of the spit rod into the motor. Lay the
other end of the spit rod onto the opposite side.
Place a roasting dish (not supplied) beneath the meat to catch
the drippings.
4. Light the rear burner.
5. Turn on the rotisserie motor to begin rotisserie cooking. The
hood has been designed so that it may be closed during
rotisserie cooking.
6. Always cook foods on the lowest flame setting to avoid burning
or overcooking.
7. DO NOT ALLOW YOUR BARBECUE TO OVERHEAT. A
BARBECUE SHOULD NEVER BE LEFT UNATTENDED WHILE
COOKING! DO NOT EXCEED 250°C.
8. If cooking with rotisserie using indirect heat (not using rear
burner or burners 2 & 3, oven style cooking) carefully remove
the Cast Iron cooking surfaces. Place a roasting dish (not
supplied) onto both of the flame tamers and in the center (Note,
not more than 60% of the cooking area may be covered). Light
burners 1 & 4).
FLARE-UP CONTROL
Flare-ups occur when meat is barbecued, and its fats and juices
fall upon the flame tamers. The smoke from some flare-up helps
give cooked meat its barbecued flavour, but excessive flare-up will
result in meat being burned. To control flare-up, it is advisable to
trim away excess fat from meat and poultry before grilling. Also, the
burners should always be placed on the low setting during cooking.
Finally, extinguish flare-up by applying baking soda or salt directly
onto the flame tamers. Always protect your hands when handling
anything near the cooking surface of the barbecue.
If a fat fire should occur in the drip tray, turn all knobs to the off
position, turn off the gas at the bottle, and wait for the fire to go out.
Do not pull out the drip tray or douse with water. Hood must be
open.
END OF THE COOKING SESSION
After each cooking session, turn the BBQ burners to the “HIGH”
position and burn off for 5 minutes. This procedure will burn off food
residue, thus making cleaning easier.
TURNING OFF YOUR BARBECUE
When you have finished using your barbecue, turn off the gas at
the bottle and turn all the control valves fully clockwise to the “OFF”
position. Wait until the barbecue is sufficiently cool before replacing
the barbecue lid or closing its hood. Once cooled, a protective
cover should always be fitted to the barbecue to protect your
investment from the elements when not in use.
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.
Whilst our products are made to the highest standards and all care
is taken to make them as weather proof as possible, we cannot
accept responsibility for rust occurring on exposed metal parts
unless this is a result of faulty manufacture or parts.
In order to extend the life and maintain the condition of your
barbecue, we strongly recommend that the unit is covered when
not in use, especially during the winter months.
STAINLESS STEEL CARE AND CLEANING ADVICE
Cleanliness and stainless steel are closely related. Stainless steel
performs best when clean - cleanliness is essential for maximum
resistance to corrosion and to maintain the good looks and life of
your BBQ.
TYPES OF SURFACE CONTAMINANTS
Fingerprints and Stains
Fingerprints and mild stains resulting from normal use are the most
common surface contaminates. They can be removed with a glass
cleaner or with a soft rag. This should be followed by a thorough
warm water rinse.
Dirt
Like any surface that is exposed to the environment especially in
coastal areas, stainless steel can get dirty. Cleaning with warm
water with or without a gentle detergent is sufficient. Next in
order are mild non-scratching abrasive powders such as typical
household cleaners. These can be used with warm water, nylon
bristle brushes, sponges, or clean cloths. Carbon steel brushes or