20
gauge on the lid. 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.
Back (Rotisserie) Burner
The barbecue is equipped with a back burner which can be used for cooking with a rotisserie. When using a
rotisserie with the back burner, a baking dish or similar must be placed on the grills directly under the food
being cooked to catch the drips.
Warming Basket
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 foil liner must be emptied and the drip tray 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 and clean out the foil liner, 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 fro m
flames.
•
To light the back burner, place the lighted end of a long match in front of the burner. Push and turn the
back burner control knob anti-clockwise to the high position taking care to protect yourself from flames.
