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the spit rod.
3. Insert the pointed end of the spit rod into
the motor. Lay the other end of the spit
rod onto the opposite bracket.
4. Light the grill as specified in your
barbecue’s instructions.
5. Turn on the rotisserie motor to begin
rotisserie cooking. The hood has been
designed so that it may be closed during
rotisserie cooking.
6. Always cook foods on the lowest flame
setting to avoid burning or overcooking.
H10. Flare-Up Control
Flare-ups occur when meat is barbecued,
and its fat and juices fall upon the hot flame
tamer. Smoke helps give food its barbecued
flavor, but avoid excessive flare-up to prevent
food being burned. To control flare-up, it is
advisable to trim away excess fat from meat
and poultry before grilling. Turning the
burners down to a lower setting during
cooking will reduce flare ups. Flare-ups can
be extinguished 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.
Flare-ups occur more at the start of cooking,
particularly with processed meat products,
and it may be necessary to turn the burners
down to their lowest setting to start with and
then turning up at a later stage in the cooking
process. The barbecue should also not be
overloaded. Some parts of the cooking area
are hotter than others. The hottest areas will
be above the burners which will be where the
flare ups will normally start. By leaving free
space you can simply move the food away
from the flare up to a cooler area until the
flare up has subsided.
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.
H11. End of Cooking Session
After each cooking session, turn the
barbecue burners to the “high” position and
burn for 5 minutes. This procedure will burn
off cooking residue, thus making cleaning
easier. Make sure the hood or lid is open
during this process.
H12. Turning Off Your Barbecue
When you have finished using your
barbecue, turn all the control valves fully
clockwise to the “Off” position. To do this,
push and hold in the control knob at the
“High” position and turn to “Off”. The gas
must then be turned off at the bottle.
I. 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 douse the barbecue with water
when its surfaces are hot.
n
Never handle hot parts with unprotected
hands.
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. 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. Wooden parts may also need
to be cleaned and re oiled. Chrome plated
warming racks etc. should be coated with
cooking oil.
I1. Porcelain Coated Cast Iron Cooking
Surfaces
Clean with hot, soapy water. To remove any
food residue, use a mild cream cleaner on a
non-abrasive pad. Rinse well and dry
thoroughly. We do not recommend cleaning
grills and griddles in a dishwasher.
