Product Manual

Flat Plate / Flat-Ribbed Plate
The burners heat the griddle plate directly, which then cooks the food on contact. These 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, these can be used in exactly the same way as a griddle in the kitchen, for searing steaks, cooking eggs,
etc.
DO NOT use both the plate and deep dish at the same time.
This will cause your BBQ to overheat and could cause a fire.
Cooking and use of Hood
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.
Cooking with the hood closed and the burners on high creates a fire risk. When the hood is closed, a large
amount of heat is trapped inside the barbecue. Thus, it is IMPORTANT to make sure that all the burners are turned
to the low position to prevent burning of the food and damaging the barbecue. 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.
For safety reasons, barbecue plates and grills will not cook as hot towards the front of the barbecue.
The slightly lower temperature at the front can easily be overcome by rotating the food being cooked around
the barbecue plate or grill.
Do not allow your barbecue to overheat. A barbecue should never be left unattended while cooking