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Roasting Hood Cooking
Barbecues equipped with a roasting hood give the option of cooking with hood closed to form an ‘oven’ for
roasting food, such as joints of meat, whole chickens, etc.
When roasting, turn the burner directly under the food to the OFF position. Turn all other burners to a LOW
to MEDIUM position and close the hood. Avoid lifting the hood unnecessarily as heat is lost every time the
hood is opened. Use the temperature gauge to check the heat of the barbecue. DO NOT ALLOW YOUR
BARBECUE TO OVERHEAT.
Warming Rack
Warming baskets are a convenient way to keep cooked food warm or to warm items such as bread rolls.
Care should be taken to ensure any items placed in the warming basket are cooked through and do not
continue to cook and drip fat or meat juices, which could drip onto the hood and down the back of the
barbecue.
Flare-up control
Flare-ups will often occur when food is barbecued as fat and juices fall onto the flame tamers. Some fat is
necessary to give the food its barbecued flavour but excessive fat can result in a flare-up. To avoid flare-ups
it is advisable to trim 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 high fat and water
contents. 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.
Fat Fires
The drip tray must be emptied and cleaned of food debris after each cooking session. If the barbecue is to
be used for commercial use or large gatherings, it will be necessary to turn off and cool the barbecue every
two hours to remove food debris from the drip tray, 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;
•
If safe to do so, turn all control knobs to the ‘off’ position
•
Turn off the gas at the cylinder
•
Keep everyone at a safe distance from the barbecue and wait until the fire has burnt out.
•
Do not close the hood of the barbecue.
•
NEVER DOUSE A BARBECUE WITH WATER. IF AN EXTINGUISHER IS USED, IT SHOULD BE A
POWDER TYPE.
•
DO NOT REMOVE THE DRIP TRAY
•
If the fire does not seem to be abating or appears to be worsening, contact your local Fire Brigade for
assistance.
Manual lighting instructions
•
Insert a long, lit match through the match-lighting hole in the right hand side of the body of the barbecue
until the lit end is alongside the right hand burner. Push and turn the right hand control knob anti-
clockwise to the high position taking care to protect yourself from flames.
•
When the burner is lit turn on the remaining burners from right to left.
•
Confirm that each burner is lit before turning on the next burner
•
To light the side burner place the lighted end of a long match alongside the side burner. Push and turn
the side burner control knob anti-clockwise to the high position taking care to protect yourself from
flames.
•
If the right hand burner or side burner fails to light, turn off the gas and contact your local
Outback dealer or our customer services department on (01622) 671771 for assistance.
