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• Never allow the ceramic burners to come into contact with or touch hard objects. Exercise caution when
removing and inserting the grate. If an object were to fall onto the ceramic surface, it would probably
crack it.
• Significant temperature differences (winter barbecuing) may cause cracks in the ceramic surfaces.
• There is a danger of oxygen deficiency in the case of poor ventilation, which causes flashbacks. If this
happens repeatedly, the ceramic surface cracks. This is why no more than 75% of the barbecuing area
should be covered with solid metal (i.e. by sheet metal or a large pan).
Damage arising due to non-compliance with these measures is not covered under the warranty.
Interior lights in cooking area, control knob lighting
So that the food is always turned at the right time and to achieve the desired level of cooking, adequate
ambient light at dusk is important. If it is too dark, switch on the interior lights in the cooking area and
you can continue to monitor the barbecuing process.
The illuminated control knobs allow easy orientation at the barbecue at dusk and create a harmonious
ambience.
• To switch on the lighting press button 13 (P. 38) on the left-hand side of the operating panel. The in-
terior lights in the cooking area are switched on. The control knobs are illuminated in white when they
are "OFF" and change to red when they are turned to "ON".
• The lighting does not switch off automatically. Press button 13 again to switch off the lighting. If there
are any problems, check the mains connection. Refer to the information on page 50.
Easy steps to becoming a barbecue expert
• Read the recipe and follow the specific instructions on the following pages.
• Before use, check the catcher tray for accumulated fat. Remove excess fat to prevent fat fires.
• Clean your grill regularly. Observe the instructions for use of the cleaning agent manufacturer.
• Preheat the grill with the lid closed for approx. 15 minutes on the MAX setting. Do not try to save time
by placing food on the barbecue too soon, before it has reached the right temperature.
• Always put out the burner after barbecuing. Turn off the gas supply at the cylinder.
• Use a barbecue turner or tongs, but not a fork. Piercing with a fork will allow juices, and therefore fla-
vour, to escape and the food will dry out.
• Check the food fits onto the grill before closing the lid. Ideally there should be a gap of approx. 2 cm
between individual food items.
• Do not keep opening the lid to look at the food. Every time the lid is lifted, heat is lost, i.e. the food will
take longer to be ready to be served.
• Only turn the food over once unless the recipe says otherwise.
• Never flatten food such as e. g. burgers. Doing this squeezes the juice out of the meat and dries the
food.
• If you baste the food lightly with oil it will brown evenly and not stick to the cooking grate.
Wash your hands and the implements thoroughly with hot water and detergent before and after
handling fresh meat, fish or poultry. Alternatively you could use disposable gloves.
Never put cooked food on the same plate on which you have had raw food.
• Do not defrost food for barbecuing at room temperature, but rather in a refrigerator.
• You will obtain the best results if the food is not completely cold (i.e. not taken directly from the refrige-
rator) when placed on the barbecue. Remove it from the refrigerator a little while beforehand (about 1
hour) so that it is at room temperature for cooking, provided that the food is not classified as sensitive.
• In the barbecuing instructions on page 46 you will find a list of recommended cooking times.
