Assembly Instructions

4
Safety and Care Advice
• Push in and turn the control knob anti-clockwise until you f
eel resistan
ce pause 4 seconds. T
hen
continue tur
ning the con
trol knob unt
il a click
is h
eard and the burner is lit.
• If
the
burner fails
to ignit
e after above procedure, turn the knob to the OFF position and close the gas
valve. Wait 5 minutes and then repeat the above steps. If the barbecue still fails to light, please refer
to the manual ignition instruction in the section below.
Manual Ignition Instruction for Side Burner
• Set the control knob to the OFF position.
• Apply a lit match on the gap to burner ports.
• Push and turn the control k
nob anti
-clockwise to Max position and the burner should ignite. If the
burner fails to ignite, stop using the BBQ and seek help from a suitably qualified engineer.
Grill Cooking
The burners heat up the flame tamer underneath the grill, which in turn heats the food on the grill. The
natural food juices produced during cooking fall onto the hot flame tamer below and vaporise. The sub-
sequent rising smoke bastes the food, as it travels upwards, imparting that unique barbecued flavor.
Warming Rack
Warming racks are a convenient way to keep cooked food warm or to warm items such as bread rolls. It is
advisable to place food (particularly fatty foods) to the front of the warming rack to avoid the possibility of juices and
fat running down the back of your barbecue. Always check that your warming rack is properly fitted before use.
Flare-Up Control *Very Important Notice*
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 bar-
becue 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 fat-
ty 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:
˜ If safe to do so, turn all control knobs to the ‘off’ position.
˜ Turn off the gas supply at the gas bottle.
˜ Keep everyone at a safe distance from the barbecue and wait until the fire has burnt out.
˜ Do not close the lid 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.