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WARNING!
Cooking with the hood closed and the burners on high
creates a fire risk.
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.
USB PORT
Some BBQ’s have a USB Port installed, this is to allow for the use of
smaller appliances and has limited capacity. It may not power appliances
which require a high power draw.
WARNING!
DO NOT PUT YOUR USB
port supported gadgets on
HOT
BBQ SURFACES
DO NOT ALLOW YOUR BARBECUE TO OVERHEAT. A BARBECUE
SHOULD NEVER BE LEFT UNATTENDED WHILE COOKING!
For safety reasons, barbecue plates and grills will not cook as hot towards
the front of the barbecue.
FRONT
The slightly lower temperature at the front can easily be overcome by
rotating the food being cooked around the barbecue plate or grill.
SMOKER DRAWER USAGE
The smoking of meat and other food is a personal taste and may
take some experimenting to get this function working to your
preference, however; these are some guides on the basic use of
the smoker drawer.
-
Pull smoker drawer out from dashboard and place
flavoured sawdust when BBQ is cold.
-
Heat BBQ up to normal cooking tempreture and at approx
140 - 150°C, the sawdust will start giving off smoke.
-
Use the two burners next to the smoker drawer to heat the
BBQ.
-
Use flavoured sawdust as opposed to pellets.
-
Place food inside BBQ and cook.
WARNING!
DO NOT
attempt to add sawdust to smoker drawer when
BBQ is hot.
Cooking at too high a tempreture can cause the sawdust to
catch fire.
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-ups 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.
COOKING USING OPTIONAL ACCESSORIES
ROTISSERIE COOKING (OPTIONAL)
1. Carefully remove the cast iron cooking surfaces and the warming
rack from the barbecue.
2. Place the flame tamers to the centre of the barbecue body. It is over
this area that the meat will be cooked.
3. 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.
4. Insert the pointed end of the spit rod into the motor. Lay the other
end of the spit rod onto the opposite bracket.
5. Light the barbecue.
6. Turn on the rotisserie motor to begin rotisserie cooking. The hood
has been designed so that it may be closed during rotisserie
cooking.
7. Always cook foods on the lowest flame setting to avoid burning or
overcooking.
8. DO NOT ALLOW YOUR BARBECUE TO OVERHEAT. A BARBECUE
SHOULD NEVER BE LEFT UNATTENDED WHILE COOKING!
9. If cooking with rotisserie using indirect heat (not using burners
directly under meat - oven style cooking), a baking dish (not supplied
on some models) can be placed under the food to catch fats and
drippings.
10. If your model of BBQ is fitted with the smoker drawer, use two
smaller aluminium foil oven trays, (one on either side of the smoker
drawer) to collect the dripping fat.
INFRARED REAR BURNER & ROTISSERIE (OPTIONAL)
Preparing your barbecue:
You will need to remove both grill plate and solid plate, also the
flame tamers and warming rack. Place these in a safe place for later
re-assembly. Place a baking dish (not supplied) onto the burners,
the dish should be large and deep enough to capture the excess
grease as it falls from the food.
Centrally secure the food with the rotisserie prongs, turning the
rotisserie rod by hand to test for balance, adjust the food position if
required. Insert pointed end of rod into the motor, test that everything is
running correctly.
Using the Rear Burner for roasting on a barbecue can be different
depending on our preferences. A suggestion might be to use 1-3 of the
main burners to cook the roast and then use the Rear Burner towards the
end of the cooking to “brown up” the roast. Using the Rear Burner by itself
to do the cooking can take a long time depending on the size of the roast.
WARNING!
DO NOT
use the rear burner in combination with main
burners on high heat setting when the hood is closed.
.
WARNING!
Caution/Danger
: Extreme care is required when cooking
with hood in closed position. Frequent checks must be
undertaken for the heat and temperature to ensure safe
cooking.
Too much heat can cause fire.
EXTERNAL BBQ SMOKING FUNCTION,
Some BBQ’s have a 25mm knock out fitted in to the Grill body, this gives
the option to (using a screwdriver) twist this tab open to form a hole. One
of the many smoker units available on the market can then be installed
(the hole may need to be made larger for some installations).
INTERCHANGEABLE COOKING SYSTEM (OPTIONAL)
Preparing your barbecue for pizza cooking:
Remove the round grill or plate insert.
Season the pizza stone with olive oil. Place the stone into a cold oven or
cold BBQ and slowly raise the temperature to 180°C for 20 minutes.
NOTE:
Do not place a cold pizza stone into a hot nvironment. This
could cause the stone to break due to uneven temperatures.
NOTE:
Do not wash the pizza stone with any cleaning agent. Brush
any crumbs off the surface, do not gouge or cut into the
surface during cleaning.
NOTE:
Do not remove the flame tamers from the BBQ. These should
be positioned under the pizza stone.
NOTE:
Do not use the pizza stone as a cutting table.
NOTE:
When using the rear burner and rotisserie use 1 or 2 of the
main burners at the low heat setting if a little extra heat is
required.
NOTE:
When using the rear burner and rotisserie use 1 or 2 of the
main burners at the low heat setting if a little extra heat is
required.
NOTE:
When using the rear burner and rotisserie use 1 or 2 of the
main burners at the low heat setting if a little extra heat is
required.
NOTE:
When using the rear burner and rotisserie use 1 or 2 of the
main burners at the low heat setting if a little extra heat is
required.
NOTE:
When using the rear burner and rotisserie use 1 or 2 of the
main burners at the low heat setting if a little extra heat is
required.
NOTE:
Do pre-heat the BBQ to around 200°C - 245°C prior to
cooking the pizza.
NOTE:
Do sprinkle a little flour or cornmeal to stop the pizza sticking
to the stone.
NOTE:
Do keep fillings away from the pizza edge, food spills may
spoil the pizza stone.
NOTE:
Do transfer your pizzas to the stone with a pizza paddle (not
supplied). Remove the pizza from the stone to the table/
board for cutting.
NOTE:
Do lower the burners directly under the stone, this will allow
the pizza to cook more evenly.
NOTE:
Do check after 10 minutes by raising the hood slightly, be
aware of a possible heat rush coming from within as you lift
the hood.
NOTE:
Do not remove the pizza stone from the BBQ with oven mitts
directly after cooking. The pizza stone reaches a very high
temperature, wait for the pizza stone to cool naturally.
NOTE:
Do lightly oil the pizza stone after each cooking session.
FOR BBQ’S WITH THE KEBAB COOKING OPTION
PREPARING YOUR BARBECUE FOR KEBAB COOKING
(OPTIONAL)
Insert the kebab racks into the holes provided in the grill plate.
NOTE:
Keep meat chunky to grip the kebab skewers.
NOTE:
Loosely pack the meat for even cooking, some foods will
turn better if two skewers are used.
NOTE:
Wash hands frequently if arranging raw meats between
cooking sessions.
