12
before grilling, use cooking sauces and
marinades sparingly and try to avoid very
cheap cuts of meat or meat products as these
tend to have a high fat and water content.
When flare-ups do occur, they can usually be
extinguished by applying baking soda or a salt
directly onto the charcoal. Always protect your
hands when handling anything near the
cooking surface of the barbecue and take care
to protect yourself from the flames.
If a fat fire occurs, please see the instructions
given below.
7.9. Fat Fires
Empty and clean the ash tray of food debris
after each cooking session. If the barbecue is
to be used for large gatherings, additional care
will be required to ensure excessive build up of
fat does not occur and cause a fat fire. The
time between cleaning may need to be
reduced if very fatty foods or cheap meat
products are being cooked. Failure to do this
may result in a fat fire, which may cause injury
and could seriously damage the barbecue.
In the event of a fat fire:
•
Keep everyone at a safe distance from the
barbecue and wait until the fire has burnt
out.
•
Do not close the hood or lid of the
barbecue.
•
NEVER DOUSE A BARBECUE WITH
WATER. IF AN EXTINGUISHER IS USED,
IT SHOULD BE A POWDER TYPE.
•
DO NOT REMOVE THE ASH TRAY.
•
If the fire does not seem to be abating or
appears to be worsening, contact your local
Fire Brigade for assistance.
7.10. Replenishing the Charcoal
To replenish the charcoal during use, remove
the food from the grill.
With protected hands,
use the grill lifting handles provided to lift out
the grill. Once the grill is removed, add the
charcoal, carefully replace the grill, and
continue cooking when the charcoal is ready.
When using the handles to move the grill, take
care to position them correctly so that the grill
is stable.
7.11. End of Cooking Session
Ash can be shaken from the charcoal basket
where it will drop into the ash tray. Ash should
not be disposed of until you are certain it is
cold and will not be able to re-ignite. Dispose
of any unburned charcoal and remove
remaining residue with a brass wire brush.
Wait until the barbecue is sufficiently cool
before closing its hood or lid.
8. 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.
n
Never handle hot parts with unprotected
hands.
n
Never douse the barbecue with water when
its surfaces are hot.
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. Heavy-duty Outback®
barbecue covers and other accessories are
available from your local Outback® stockist.
Even when your barbecue is covered for its
protection, it must be inspected on a regular
basis as damp or condensation can form which
may result in damage to the barbecue. It may
be necessary to dry the barbecue and the
inside of the cover. It is possible for mould to
grow on any fat remaining on parts of the
barbecue. This should be cleaned off smooth
surfaces with hot soapy water.
Any rust that is found that does not come into
contact with the food should be treated with a
rust inhibitor and painted with barbecue paint
or a heat resistant paint. Chrome plated
warming racks etc. should be coated with
cooking oil.
8.1. Cooking Surfaces
When the barbecue has cooled, clean with hot
soapy water. To remove any food residue, use
a mild cream cleaner on a non-abrasive pad.
Do not use scouring pads or powders as they
can permanently damage the finish. Rinse well
and dry thoroughly. Due to the weight of the
