13
Check the box and make sure you have all the parts and fittings listed. If not, contact your local store or
the Helpline
0162-267-1771
who will be able to help you.
produced during cooking fall onto the flame
tamers and vaporise to form smoke. The smoke
then rises and ‘bastes’ the food, giving it that
unique barbecued flavour.
When using your barbecue for grill cooking you
may wish to place the hood in the closed position
which will hold the heat in to aid cooking.
H6. Griddle Plate Cooking
The burners heat the griddle plate directly, which
then cooks the food on contact. Plates allow for
the cooking of smaller items, such as seafood,
which could fall through the spaces of a grill. They
are also suitable for cooking items that require
high-temperature/short-duration cooking, such as
vegetables and smaller cuts of fish. Similarly, it
can be used in exactly the same way as a griddle
in the kitchen, for searing steaks, cooking eggs,
etc. Alternatively, it can be used for heating pans
or keeping food warm.
H7. Warming Rack.
Warming racks are a convenient way to keep
cooked food warm or to warm items such as
bread rolls. Care should be taken to ensure that
any items placed on the warming rack are cooked
through and do not continue to cook and drip fat
or meat juices, which could drip onto the lid and
down the back of the barbecue.
H8. 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.
H9. Flare-Up Control
Flare-ups occur when meat is barbecued, and its
fat and juices fall upon the hot flame tamers.
Smoke helps give food its barbecued flavour, 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. To reduce flare-ups, the burners should
be turned down to the low setting. 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.
H10. 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.
H11. 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
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