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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 gas bottle.
•
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 ignition 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 the remaining burners from right to left.
•
Confirm that each burner is lit before turning on the next burner.
•
If the right hand burner fails to light, turn off the gas and contact your local Outback dealer or our
customer services department on (01622) 671771 for assistance.
MAINTENANCE
n
Never handle hot parts of the BBQ with unprotected hands.
n
Never douse the BBQ with water when its surfaces are hot.
General
•
Regularly clean your BBQ between uses and especially after extended periods of storage.
•
Do not leave the BBQ uncovered and exposed to the elements when not in use. Heavy duty covers are
available as an accessory from your 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
treated.
Chrome plated warming racks etc. should be coated with cooking oil.
•
The wooden shelf, shelf insert and bottom slats are made from hardwood ideally suited to outside
conditions. Hardwood will naturally weather and change its appearance and it is quite natural for small
cracks to appear on the surface of the wood. The wood should be regularly inspected and any weathered
or damaged surfaces should be recoated promptly with Yacht varnish or an external grade Polyurethane
varnish. Follow the varnish manufacturer’s instructions for preparation and application.
•
All screws and bolts should be checked and tightened if necessary on a regular basis.
