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burner porthole.
Push and turn the rightmost control knob
anti-clockwise to the high position, taking
care to protect yourself from the flames.
When the right burner is lit, turn the
remaining burners on from right to left.
Confirm that each burner is alight before
turning on the next burner.
To light the side burner, place the lit end of a
long match alongside the side burner. Push
and turn the side burner knob anti-clockwise
to the high position, taking care to protect
yourself from the flames.
If a burner fails to ignite, contact your local
dealer for assistance.
After ignition, turn the burners to the high
position for 3-5 minutes in order to pre-heat
the barbecue. This should be done before
each cooking session. The hood or lid
should be open during preheating.
After completion of preheating, turn all
burners to the low position for best cooking
results.
Grill Cooking
The burners heat up the flame tamers
underneath the grill, which in turn heats the
food on the grill. The natural food juices
produced during cooking fall onto the flame
tamers below and vaporise. The subsequent
rising smoke bastes the food, as it travels
upwards, imparting that unique barbecued
flavour.
Roasting Hood Cooking
Barbecues equipped with a roasting hood give
the option to form an ‘oven’ for roasting or
baking food, such as joints of meat or whole
chickens, etc. More even cooking of food will
actually be achieved by using the barbecue with
the hood down.
However, this should only be
done with the burners on low.
For best results, place the food you wish to
bake or roast on a metal baking tray and set it
on one side of the cooking grill.
Turn the burner directly under the food to the
OFF position and turn all other burners to a
LOW to MEDIUM position.
Close the hood to cook the food ‘indirectly’.
Avoid lifting the hood unnecessarily as heat is
lost every time the hood is opened. If the hood
is opened during cooking please allow extra
time for the barbecue to regain its temperature
and complete the cooking. Use the temperature
gauge to monitor the heat of the barbecue.
If the internal heat becomes too high, turn the
burners down to the low position. It is not
necessary or advisable to have all of the
burners on high when the hood is closed.
DO NOT ALLOW YOUR BARBECUE TO
OVERHEAT. Be careful of hot steam when
opening the hood.
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
(particularly fatty foods) 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*
Flare-ups occur when meat is barbecued, and
its fat and juices fall upon the hot flame tamers.
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 flame tamers. 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.
Fat Fires
Empty and clean the drip tray and drip pan of
food debris after each cooking session. If the
barbecue is to be used for large gatherings, it
will be necessary to turn off and cool the
barbecue every two hours to remove food
debris from the drip tray and drip pan, and clean
it out. 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
