5
CLEANING
Make sure that the burners are turned off prior to clean up. Avoid unprotected contact with hot surfaces.
CLEANING THE GREASE TRAY AND DRIP PAN:
Slide the tray out for easy clean up. Clean both the pan and the
tray frequently (every 4-5 uses) to avoid grease buildup. Grease and excess drippings pass through the tray and into the drip
pan, located under the barbecue. Accumulated grease can cause a fire hazard. Never operate your barbecue without a grease
tray in place. Always remove tray from appliance for cleaning. Extreme caution must be exercised when cleaning by hand. It rec-
ommended that a soft scrub brush be used for this purpose.
CLEANING ENAMELLED AND STAINLESS STEEL SURFACES:
Do not use abrasive cleaners to clean these
parts. Porcelain enamelled components must be handled with care. The baked-on finish is glass-like. If struck, it will chip!
Touch up enamel paint is available through your local dealer. Surfaces should be cleaned when warm to the touch with warm
soapy water. To clean stainless steel parts, use a stainless steel cleanser or a non-abrasive cleaner. Do not use steel wool.
Stainless steel parts will discolour when heated, usually to a golden or brown colour. This discolouration is normal and will not
affect the performance of the unit.
CLEANING INSIDE THE BARBECUE:
Use a paper towel to wipe down the insides of the lid only. This is best done
while the metal is still warm. Never attempt to clean the internal components of the barbecue with a rag or paper towels. This
should only be completed with the soft scrub brush where your hand is away from all sharp and hot edges. Do not use oven
cleaner to clean any part of this barbecue.
COOKING
When lit for the first time, the barbecue will emit a slight odour. This is a normal temporary condition caused by the “burn-in” of
internal paints and lubricants used in the manufacturing process and will not occur again. Simply run our barbecue on high for
approximately 1/2 hour.
PREHEATING:
When searing Foods, preheating is recommended by operating main burners on the high position for
approximately 10 minutes.
COOKING:
Food cooked for a short period of time (fish, vegetables) may be grilled with the lid open. Cooking with the lid
closed will ensure higher, more even temperatures that will reduce cooking time and cook meat more evenly. Food that has
cooking time longer than 30 minutes, such as roasts, may be cooked indirectly (with the burner lit opposite to the food place-
ment). Cooking meat with a high degree of fat content, may create flare-ups. Either trim some fat or reduce temperatures to
prevent this. Should a flare-up occur, move food away from flames, reduce heat. Leave the lid open.
ANNUAL CHECK
TURN OFF THE GAS at the source and disconnect BEFORE SERVICING.
1. This barbecue should be inspected at least annually. After a lengthy storage, the barbecue should be checked for
gas leaks by brushing on a soap and water solution.
DO NOT USE OPEN FLAME. DO NOT USE IF A GAS LEAK IS DETECTED.
2 Visually check the burner flames. Check to see that all burner ports are burning. Clean out any of the ports which
may not be burning or are not burning properly. Ensure the insect screens are free of dust, insects or any other debris.
AIR SHUTTER ADJUSTMENT:
The air shutter is factory set and should not have to be adjusted under normal
conditions. However, some extreme field conditions may exist that require adjustment.
AIR SHUTTER ADJUSTMENT MUST ONLY BE DONE BY A QUALIFIED GAS INSTALLER!
DO NOT ENLARGE BURNER PORTS WHEN CLEANING.
3. The barbecue area must be kept clear and free of combustible materials, gasoline or other flammable vapours and liquids.
4. The flow of combustion and ventilation air must not be obstructed. Keep the ventilation opening(s) of the cylinder
enclosure free and clear from debris.
