11.
LEAK TEST
To test for leaks, turn on the gas bottle valve and apply soap suds to the areas shown.
Watch carefully for any signs of bubbling, which indicate a gas leak.
WARNING
SAI GLOBAL
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Burner Injector Size
0.94mm
Burner Gas Consumption
12MJ/Hr
Burner Gas Pressure
2.75Kpa
Side Burner Injector Size
1.02mm
Side Burner Gas Consumption
13.5MJ/Hr
Side Burner Gas Pressure
2.75Kpa
Back Burner Injector Siz
e
1.02mm
Back Burner Gas Consumption
13.5MJ/Hr
Back Burner Gas Pressur
e
2.75Kpa
Total Gas Consumption
99MJHr
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Air is admitted from the ventilation holes at the base and side of the firebox and also
around the slot holes at the grill plate when the hood is open. When the hood is closed,
air is also emitted out from the ventilation holes at the back between the barbeque
hood and firebox. Please ensure all these locations are not blocked by anything.
The design of the barbeque is with one solid hotplate only. More than one solid hotplate will create a dangerous
situation where the barbeque can overheat.
Remove all transit protection before using the barbeque.
IGNITING
CONNECT GAS BOTTLE:
Use only an approved LPG tank. Check the tank for rust and other signs of corrosion. Check the hose and valve condition with each gas bottle
change. Tightly screw the hose fitting into the tank outlet nozzle (remembering that this screws in anti-clockwise). To check for gas leaks, apply soap suds to all gas
joints and check for bubbling that will indicating escaping gas. If you smell gas, but no leak can be found, don’t operate the barbecue. Contact an authorised technician.
IGNITE BURNERS:
Turn on the valve on top of the gas tank – anti-clockwise. Turn on each burner one at a time. Be sure that each burner has ignited. If a burner has
failed to ignite, turn it off and try again. Do not leave all burners on high (and the lid closed) for more than ten minutes unless actually cooking.
CLEANING AND REPAIR:
Other than general cleaning, all work must be carried out by authorised technicians.
WARNING: THE SIDE BURNER MUST ALWAYS BE LEFT OPEN DURING COOKING AND MUST NOT BE USED TO EXTINGUISH THE BURNER.
LIGHTING THE SIDE BURNER:
• The lid must be opened prior to ignition of the burner.
• Turn control knob to “OFF”.
• Check that the gas supply is turned on at the gas cylinder.
• Push and turn the side burner control knob to “HIGH”, this will light the burner in the same manner as the main burners.
• If burner does not ignite, repeat the ignition process for up to 5 times to ignite the burner.
LIGHTING THE BACK BURNER:
• Open lid during lighting.
• All main control knobs must be in the "OFF" position.
• Turn gas tank valve to "OPEN".
• Push and turn the back burner control knob to "HI" (automatic ignition).
• If ignition does not occur within 5 seconds, turn burner control knob to "OFF". Wait 5 minutes and repeat the lighting procedure.
WARNING: DO NOT USE BACK BURNER WHEN MAIN BURNERS ARE IN USE.
BARBEQUE LIGHT:
All the Montana Grill barbeques are supplied with battery operated lights and a battery adaptor. When the battery runs out of power, please
unplug the lighting wire from the battery and connect it with the adaptor provided to recharge the battery.
WARNING: THE BATTERY ADAPTOR IS OPERATED VIA 240V. ENSURE IT IS PLUGGED INTO THE WALL SOCKET PROPERLY AND KEEP IT AWAY FROM CHILDREN.
MANUAL IGNITION:
To light the barbeque manually, slide the fat tray out half way from the back of the barbeque. From underneath the right or left servery place a
90mm long lit match next to the burner via the hole located on the side of the firebox and turn the burner to “HI” position.
COOKING
BEFORE THE FIRST USE:
Before igniting for the first time, you should wipe the cooking surfaces with a damp cloth to remove any manufacturing or shipping dust. You
should then cure or season the cooking surfaces. To do this, brush with a light coating of cooking oil, turn on all burners to LOW and leave for half an hour. Avoid
cooking in strong winds as this can adversely affect cooking efficiency – and could cause the flames to extinguish. Allow food to be cooked to come to room
temperature by removing from the fridge an hour before cooking.
GRILLING:
Open-lidded, open flame grilling is probably the most popular way of cooking on a barbecue. Beef steaks, chops and sausages; lamb back straps and cutlets;
chicken breasts, thigh cutlets and Marylands; pork cutlets, chops and loin fillets; satays and other skewered meats all love the barbecue; whole fish, prawns and bugs.
Many vegetables also respond to grilling. Corn on the cob, eggplant, capsicum, zucchini, asparagus and fennel are just a few that grill beautifully. For steaks, chops,
fillets and sausages, a medium-high heat is best. Oil the grill ribs before cooking, using an oil with a high smoke point (canola, sunflower or safflower). Except for
sausages, also oil the meat lightly and season with salt and pepper before cooking. Resist the temptation to turn meat too soon and too often. The higher the heat, the
more easily you can produce restaurant-quality steaks with nicely charred outsides, but moist pink flesh inside.
GRILLING TIPS:
Remember to preheat the grill before
you start cooking. And don’t serve the meat straight away, but allow to rest for 10 minutes. This helps the meat to reabsorb the juices before being cut.
ROASTING:
Barbecues are increasingly being used for closed roasting. You can cook whole chickens, legs and shoulders of lamb, whole pork necks and ribs, whole fish
and standing rib roasts. They all respond magnificently to slow roasting in a barbecue. Roasting is usually done between 130ºC and 180ºC and can take less than an
hour (for a fish) to six hours or more (American-style pork ribs).
ROASTING TIPS:
Don’t use all burners when roasting. Use the outer burners and place the food to be
roasted in the middle so that it cooks by ambient heat, not direct flame.
TEPPANYAKI COOKING:
Cooking on a solid plate (teppanyaki plate) is growing in popularity. Traditionally a barbecue’s solid plate has been used to cook onions, bacon
or eggs, but nowadays it is being used more and more to cook foods as diverse as fish fillets, scallops, duck breasts, Asian vegetables and even fried rice.
TEPPANYAKI TIPS:
Keep a small bottle of light cooking oil handy, as food will stick if the surface isn’t kept well oiled.
CLEANING
Your Montana Grill barbecue is built from quality components that will give you many years of reliable use. There are a few basic cleaning and maintenance
procedures that will ensure it keeps working at its best.
REGULAR CLEANING:
Get in the habit of a regular cleaning regime. Before each use, clean the fat drip tray. Clean the cooking surfaces regularly to prevent fat build-up
and possible fat fires. Clean the exterior of the barbecue with warm soapy water. A wipe with a standard window cleaner or spraying with WD40 also works well. If you
have bought a cover, we don’t recommend stainless steel wipes as these leave an oily residue.
12.
WOK COOKING
:
Wok cooking is fast, easy and increasingly popular. The great advantage of having a wok burner on your Montana Grill barbecue is that you can do
several types of cook at the one time. As well as stir fries, if you have a lid for your wok, you can use the wok burner to cook many Asian vegetables that need to be
partially steamed.
WOK TIPS:
In Asia, woks are used over ferociously high heat. Use the burner’s full heat, but be prepared to move the cooking food around the wok
constantly so that it cooks evenly and doesn’t burn. If using a steel wok don’t clean it with soap, but use hot water and a sponge. Soap destroys the oil that seasons
the wok. Thoroughly dry and wipe on a thin film of oil before storing.
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