Idiomas disponibles
Idiomas disponibles
Flare-Up Control
IMPORTANT – FLARE UPS CAN OCCUR FROM RESIDUE
FAT AND JUICES DRIPPING ONTO THE BURNERS AND
HOT VAPOUR BAR. To reduce this, regularly clean
the burners and vapour bar. To control flare-up, it
is advisable to trim away excess fat from meat and
poultry before grilling. The burners should always
be placed on the low setting during cooking. Always
protect your hands when handling anything near
cooking surface of the barbecue.
Covered Cooking
Keep the hood closed when you grill to ensure the
heat circulates evenly. With the hood closed, the gas
barbeque cooks much like a convection oven. The
thermometer in the hood shows what the cooking
temperature is inside the barbecue so you don't have
to lift the hood. Avoid lifting the hood to look inside
during the cooking process – heat will be lost.
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.
Turning Off Your Barbecue
Push the control knob (7) in and turn to the 'OFF'
position.
Turn the gas off and disconnect at the cylinder when
not in use.
The regulator must be disconnected when the
barbecue is not in use. Wait until the barbecue is
sufficiently cool before closing the hood.
FOOD SAFETY
Please read and follow this advice when cooking on
your barbecue:
•
Always wash your hands before and after handling
uncooked meat and before eating.
•
Always keep raw meat away from cooked meat and
other foods.
•
Before cooking, ensure barbecue grill surfaces and
tools are clean and free of old food residue.
•
Do not use the same utensils to handle cooked and
uncooked foods.
•
Ensure all meat is cooked thoroughly before eating.
CAUTION – eating raw or undercooked meat can
cause food poisoning (e.g bacteria strains such as
E.coli)
•
To reduce the risk of undercooked meat, cut pen
to ensure it is cooked all the way through internally.
CAUTION – if meat has been cooked sufficiently
the meat juices should be clear in colour and there
should be no traces of pink/red juice or meat
colouring.
•
Pre-cooking of larger meat or joints is
recommended before finally cooking on your
barbecue.
•
After cooking on your barbecue always clean the
grill cooking surfaces and utensils.
CARE AND MAINTENANCE
•
Regularly clean your barbecue between uses and
especially after extended periods of storage.
•
Ensure the barbecue and its components are
sufficiently cool before cleaning.
•
Do not leave the barbecue exposed to outside
weather conditions or stored in damp, moist areas.
•
Never douse the barbecue with water when its
surfaces are hot.
•
Never handle hot parts with unprotected hands.
•
In order to extend the life and maintain the
condition of your barbecue, we strongly
recommend that the unit is covered when left
outside for any length of time, especially during the
winter months.
•
IMPORTANT – We recommend that servicing of this
barbecue should be performed either after every
100 hours of use or annually, whichever is achieved
soonest.
•
Change the flexible tube when the national
conditions require it.
Caution
If you smell gas – turn off the barbecue,
extinguish all flames, open the barbecue hood.
If the odour continues, immediately contact your
gas supplier. In the event of an uncontrollable fire,
immediately disconnect the gas cylinder moving it
away from fire and contact the fire services. DO
NOT PUT YOURSELF AT RISK!
Ensure aerosols are not used near this barbecue
when in use.
Ensure all packaging and plastic bags are
disposed of safely.
Cooking Grill (4)
•
Clean with hot soapy water.
•
To remove any food residue, use a mild cream
cleaner on a non-abrasive pad.
•
Rinse well and dry thoroughly.
Burner (6) Maintenance
•
In normal usage, burning off the residue after
cooking will keep the burners clean.
•
The burners should be cleaned annually, or
whenever heavy build-up is found, to ensure that
there are no signs of blockage (debris, insects) in
either the burner portholes or the venturi tubes of
the burners fitted over the valve outlets. A blocked
burner can lead to a fire beneath the grill.
•
Visually inspect the operation of the burners.
See figure below showing correct burning. There
should be flame from all portholes.
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