Owner`s manual

16
SIDE BURNER LIGHTING INSTRUCTIONS USING
ELECTRONIC IGNITION
(For barbecues with side burners)
1. Turn all knobs to “OFF” then open the LP tank valve. Always
keep your face and body as far from the grill as possible when
lighting.
2. Raise side burner lid.
3. The valves fitted to this BBQ include a safety feature. The
valves must be depressed first before turning anti-clockwise.
This feature stops an accidental activation of the knob.
4. Push in and turn the gas knob in an anti-clockwise direction
to the high position. This activates the ignition, repeat step 2,
3-4 times until burner is lit. If the burner does not light, turn the
gas control knob to the off position and wait 5 minutes for any
accumulated gas to clear from the grill.
5. Once the burner is lit adjust the heat as required.
6. The “low” position is obtained by turning the knob fully
anti-clockwise.
7. Adjust the control knob to your heat requirements .
For manual lighting
1. Turn all knobs to “OFF” then open the LP tank valve. Always
keep your face and body as far from the grill as possible when
lighting.
2. Raise side burner lid.
3. Turn control knob to high position.
4. Place a lit match near the burner until the burner ignites.
5. If burner fails to light, turn off and wait 5 minutes, then try
again. If burner still does not light after repeated attempts, call
your local dealer for assistance.
GRILL COOKING
Refer to cast iron cooking surfaces page 19.
The burners heat up the flame tamers underneath the grill, which
in turn heats the food on the grill. The natural juices produced
during cooking fall onto the flame tamers below and vaporise. The
subsequent rising smoke bastes the food, as it travels upwards,
imparting that unique barbecue flavour.
FLAT PLATE / FLAT-RIBBED PLATE / DEEP DISH (where
supplied) Refer to cast iron cooking surfaces page 19.
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.
ROASTING HOOD COOKING
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.
Warning!
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. DO NOT ALLOW YOUR
BARBECUE TO OVERHEAT. A BARBECUE SHOULD NEVER BE
LEFT UNATTENDED WHILE COOKING!
WARMING RACK
Warming racks are a convenient way to keep cooked food warm or
to warm items such as bread rolls. Always check that your warming
rack is properly fitted before use.
TIMER
The BBQ TIMER is located on the Side
Table or Dashboard. The TIMER will give
an audible sound when a pre-set time is
activated.
The Timer is purely a mechanical device
worked by an internal coil spring. The
coil spring works both the timer and the
ringer and requires adequate winding
up to work correctly. If setting for a period of less than sixty minutes
the timer should first be wound clockwise half a turn to the sixty
minute graduation, then back to the desired time.
The timer has a maximum setting of 120 minutes with graduation
markings at 5 minutes intervals. The timer is purely a time indicator
and should not be used for accurate time measurement. DO NOT
leave the BBQ unattended when cooking, plus frequently check the
items being cooked.
The below actions will damage the internal workings of the
TIMER beyond repair.
DO NOT force the timer knob clockwise more than one full turn and
DO NOT force the timer knob anti-clockwise past the 120 minute
“top” graduation mark as this will damage the timer.
ROTISSERIE COOKING (optional)
1. Carefully remove the cast iron cooking surfaces and the
warming rack from the barbecue.
2. Place the flame tamers to the centre of the barbecue body. It is
over this area that the meat will be cooked.
3. Slide one of the spit forks onto the spit rod and tighten its
thumb screw to secure it into place. Insert the pointed end of
the spit rod into the meat being cooked and slide the meat
towards the centre of the rod. Make sure the fork is fully into
the meat. Slide the other fork onto the rod, into the meat, and
tighten the thumb screw once in place. For optimal rotisserie
cooking, food must be placed securely onto the middle of the
spit rod and balanced so that the rotisserie can rotate freely
without interference from any barbecue surfaces. Any loose
sections of meat should be secured so they do not hang down
and interfere with the rotation of the spit rod.
4. Insert the pointed end of the spit rod into the motor. Lay the
other end of the spit rod onto the opposite bracket.
5. Light the barbecue.
6. Turn on the rotisserie motor to begin rotisserie cooking. The
hood has been designed so that it may be closed during
rotisserie cooking.
7. Always cook foods on the lowest flame setting to avoid burning
or overcooking.
8. DO NOT ALLOW YOUR BARBECUE TO OVERHEAT. A
BARBECUE SHOULD NEVER BE LEFT UNATTENDED WHILE
COOKING!
9. If cooking with rotisserie using indirect heat (not using burners
directly under meat - oven style cooking), a baking dish (not
supplied on some models) can be placed under the food to
catch fats and drippings.
INFRARED REAR BURNER & ROTISSERIE
PREPARING YOUR BBQ:
You will need to remove both grill plate and solid plate, also the
flame tamers and warming rack. Place these in a safe place for later
re-assembly. Place a baking dish (not supplied) onto the burners,
the dish should be large and deep enough to capture the excess
grease as it falls from the food.
Centrally secure the food with the rotisserie prongs, turning the
rotisserie rod by hand to test for balance, adjust the food position