Assembly Instructions

Roasting Hood Cooking
Barbecues equipped with a roasting hood give the
option to form an ‘oven’ for roasting or baking food,
such as joints of meat or whole chickens, etc. More
even cooking of food will actually be achieved by using
the barbecue with the hood down. However, this
should only be done with the burners on low.
For best results, place the food you wish to bake or
roast on a metal baking tray and set it on one side of
the cooking grill.
Turn the burner directly under the food to the OFF
position and turn all other burners to a LOW to
MEDIUM position.
Close the hood to cook the food ‘indirectly’. Avoid
lifting the hood unnecessarily as heat is lost every time
the hood is opened. If the hood is opened during
cooking please allow extra time for the barbecue to
regain its temperature and complete the cooking. Use
the temperature gauge (if applicable) to monitor the
heat of the barbecue.
If the internal heat becomes too high, turn the burners
down to the low position. It is not necessary, nor
advisable, to have all of the burners on high when the
hood is closed.
DO NOT ALLOW YOUR BARBECUE TO OVERHEAT.
Take care when opening the hood as heat and steam
will be released on opening.
Flare-up Control –VERY IMPORTANT
Flare-ups occur when meat is barbecued, and its fat
and juices fall upon the hot flame tamer. Smoke of
course helps give food its barbecued flavour, but it is
best to avoid excessive flare-up to prevent food being
burned. To control flare-ups, it is ABSOLUTELY
ESSENTIAL to trim away excess fat from meat and
poultry before grilling, use cooking sauces and
marinades sparingly, and try to avoid very cheap cuts
of meat or meat products as these tend to have a high
fat and water content. Also, the burners should always
be placed on the low setting during cooking.
When flare-ups do occur, they can usually be
extinguished by applying baking soda or salt directly
onto the flame tamer. Always protect your hands when
handling anything near the cooking surface of the
barbecue and take care to protect yourself from the
flames.
If a fat fire occurs, please see the instructions given
below.
Fat Fires
Empty and clean the drip tray, of food debris after each
cooking session. If the barbecue is to be used for 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 it out. 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
• Turn off the gas supply at the gas cylinder valve.
• If safe to do so, turn all control knobs to the OFF
position.
• Keep everyone at a safe distance from the
barbecue and wait until the fire has burnt out.
• Do not close the hood or lid 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.
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 is open during
this process.
Turning Off Your Barbecue
When you have finished using your barbecue, turn off
the gas supply at the gas cylinder and then when the
burners go out, turn off all the gas control knobs.
Wait until the barbecue is sufficiently cool before
closing the hood or lid.