20
Step 3 -
Turn on the gas at the gas bottle or regulator
Step 4 -
Check for leaks by brushing a solution of ½ water and ½ liquid detergent over all the gas
system joints, including all valve connections, hose connections, and regulator connections.
Step 5 -
If bubbles form over any of the joints there is a leak
•
Turn off the gas
•
Retighten all joints
•
Repeat test
•
If bubbles form again do not use the barbecue and contact your local Outback distributor for
assistance.
OPERATION
Your barbecue is not designed to be used with more than 50% of the cooking area as a solid plate –
this includes baking dishes. If more than 50% of your cooking area is covered by a solid cooking
surface, the barbecue could overheat causing damage that is not covered by warranty.
Grill cooking
The burners heat the Flame Tamer/Lava Rock beneath the grill that, in turn, heats the food. The
natural juices produced during cooking fall onto the Flame Tamer/Lava Rock and vaporise to form
smoke. The smoke then rises and ‘bastes’ the food, giving it that unique barbecued flavour.
Griddle plate cooking
The burners heat the griddle plate directly, which then cooks the food on contact. Griddle plates
enable the cooking of smaller items that would, otherwise, fall through the grill. They can also be used
for searing cuts of meat or cooking food like eggs that would not be possible to cook on a grill. Griddles
can also be used to heat pans.
Roasting (hooded barbecues only)
Your barbecue is supplied with a roasting hood rather than a lid, so you are able to roast or bake in a
similar way as in a conventional gas oven. For best results place the food you wish to bake or roast in
a metal baking tray and set it on one side of the cooking grill. Turn the burners directly under the food
to the ‘OFF’ position and the burners opposite the food to the ‘Medium’ setting. Close the hood and
this will form an oven to cook the food ‘indirectly’. Monitor the temperature using the heat indicator on
the hood. If the internal heat becomes too high, turn the burners to the ‘low’ position. It is not
necessary or advisable to have all of the burners on high when the hood is closed. If the hood is
opened during cooking to check on the progress of the food, please allow extra cooking time for the
barbecue to regain its temperature. Take care when opening the hood as hot steam can be released
on opening.
Warming Rack
Warming racks are a convenient way to keep cooked food warm or to warm items such as bread rolls.
It is advisable to place food to the front of the warming rack to avoid the possibility of juices and fat
running down the back of your barbecue. Always check that your warming rack is properly fitted before
use.
Flare-up control ***Very Important Notice ***
Flare-ups occur when meat is barbecued, and its fat and juices fall upon the hot lava rock. Smoke of
course helps give food its barbecued flavour, but it is best to avoid excessive flare-up to prevent food
being burned. To control flare-ups, it is
ABSOLUTELY ESSENTIAL
to trim away excess fat from meat
and poultry 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. Also, the burners should
always be placed on the low setting during cooking. When flare-ups do occur, they can usually be
extinguished by applying baking soda or salt directly onto the lava rocks. Always protect your hands
when handling anything near the cooking surface of the barbecue, and take care to protect yourself from
the flames. 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 under
the following heading of this manual.
