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546006.A.1 (GER) - June 2018
clean water and let the plates dry naturally. Prior to lighting your
BBQ place them back into the BBQ. Then after lighting your BBQ,
let the plates warm up slowly over a period of 30 minutes, during
this time increasing the heat. You will notice slight vapors rise from
the plates, this is natural as residues are burned off. Turn off your
BBQ to allow the plate to cool slightly. The plates can now be
prepared with the addition of cooking oil. Take care that the plates
are not at a temperature where adding the oil will cause a hazard.
Brush the oil over the plate, allowing the oil to be absorbed into the
surface. Allow the plate to fully cool, then remove any excess oil. the
BBQ is now ready. Repeat the above to keep the plate and grill in a
ready condition after each BBQ session.
PORCELAIN ENAMEL COOKING SURFACES
Porcelain Enamel surfaced items should be treated with care and
should not be cleaned with an abrasive cleaner or scratchy cleaning
item. Surfaces will crack or chip if hit or dropped. Porcelain Enamel
surfaces should NOT be regarded as ‘Non-stick’, use of cooking
oil is required as normal. Food will likely stick to an overheated or
un-oiled enamel surface. The surface will be more easily cleaned by
first soaking overnight.
BURNER MAINTENANCE AND REPLACEMENT
Provided that they are operating correctly, in normal usage, burning
off the residue after cooking will keep the burners clean. The
burners 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, the primary
air inlet, or the neck of the stainless steel burners. Use a pipe
cleaner to clear obstructions. When refitting the burners, be careful
to check they are positioned as follows. The neck of the burner fits
over the valve outlet, the top flaps of the gas collector boxes fit over
the top surfaces of the burners.
Both the stainless steel burners and flame tamers do have a defined
operating lifespan, these products are often exposed to cooking
marinades and extreme heat in an area of the barbecue which can
be neglected during regular cleaning.
Replacement parts are available from your local barbecue dealer.
CLEANING THE BURNER ASSEMBLY
Follow these instructions to clean and / or replace parts of burner
assembly or if you have trouble igniting grill.
1. Turn gas off at control knobs and LP Tank.
2. Remove cooking grates and grease tray.
3. Remove cotter pins from beneath each burner “foot” using a
screwdriver or needle nose pliers.
4. Carefully lift each burner up and away from valve openings.
We suggest three ways to clean the burner tubes. Use the one
easiest for you.
(A) Bend a stiff wire( a light weight coat hanger works well) into a
small hook. Run the hook through each burner tube and burner
several times.
(B) Use a narrow bottle brush with a flexible handle (DO NOT use
a brass wire brush), run the brush through each burner tube and
burner several times.
(C) Wear eye protection: use an air hose to force air into the burner
tube and out the air ports. Check each port to make sure air comes
out each hole.
5. Wire brush entire outer surface of burner to remove food residue
and dirt.
6. Clean any blocked ports with a stiff wire such as an open paper
clip.
7. Check burner for damage, due to normal wear and corrosion
some holes may become enlarged. If any large cracks or holes are
found replace burner.
VERY IMPORTANT: Burner tubes must re-engage valve openings.
See instructions below.
8. Carefully replace burners.
9. Replace cotter pin beneath each burner.
10. Replace grease tray and cooking grates.
SPIDER AND INSECT WARNING!
Spiders and insects can nest in the burners of the grill and cause
the gas to flow from the front of the burner. This is a very dangerous
condition, which can cause a fire to occur, thereby damaging the
grill and making it unsafe to operate.
WHEN TO LOOK FOR SPIDERS
You should inspect the burners at least once a year or immediately
after any of the following conditions occur:
• The smell of gas in conjunction with the burner flames appearing
yellow.
• The BBQ does not reach temperature.
• The BBQ heats unevenly.
• The burners make popping noises.
NOTE:
Cooking with the rear burner allows the food to “self
baste” as it is turned, any excess juices will fall into the
baking dish.
Your BBQ is safe to use with the hood closed however the internal
temperature must be checked. Cooking with the rear burner is
designed to be a slow cooking process, this allows the food to be
succulent. External temperatures and breeze will effect the internal
temperature, as a guide this should be around 165°C to 180°C.
NOTE:
• Vegetables and herbs can be placed into the baking
dish, these items will cook/flavour the food at the
same time.
• 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.
WARNING!
• Do not use the rear burner in combination with main
burners on high heat setting when the hood is closed.
• 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.
DRIP TRAY
After every use, check the drip tray, drip pan, and foil pan for fat
build-up. Failure to maintain these areas could result in a fat fire or
excessive flare up. This can severely damage your barbecue and is
not covered by the warranty.
BARBECUE BODY
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