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22
USING YOUR BARBECUE
USING YOUR BARBECUE
Controlling The Burners
The control knob can now be turned to the desired heat
setting, Low, Medium or High� The control knob does not
need to be pushed in while selecting the heat setting�
Preparing The Plates And Grills
Your barbecue has heavy duty enamelled Cast Iron plate
and grill� Enamel is a hard, non-rusting surface which will
ensure the long life of your cooking surface�
The plate and grill are ready to use, but it is recommended
to wash them with warm soapy water and a soft cloth, and
rinse before use� To ensure the longevity of the enamel
surface on the Cast Iron plate and grill
it is strongly advised to avoid impact with other metal parts
and sharp utensils�
To Turn Off The Burner
Push in and hold the control knob while
turning in a clockwise direction until the
off position is reached� Failure to follow
these shutdown/turnoff procedures exactly
could lead to a hazardous situation�
After Use
It is a good idea to leave the barbecue on for about 10
minutes after you have finished cooking� This helps to burn
away any excess food residues and oil, and makes cleaning
easier�
1� Be sure to turn off all control knobs and the gas supply�
2� Allow the barbecue to cool�
3� Clean the drip tray and cooking surfaces� Clean any food
spills from the side burner, if one is installed�
4� Lower the hood and side burner lid�
The gas cylinder supply valve must be turned off when the
appliance is not in use�
Direct Cooking Method
Commonly used for traditional barbecuing� Place food over
the lit grill section� Excess flaring may occur so care must
be taken while cooking� Check inside the roasting hood
regularly� The direct cooking method is recommended for
steaks, chops, sausages, and hamburgers�
Indirect Cooking
This method of cooking applies only if you have a roasting
hood�
Indirect cooking involves little or no heat directly underneath
the food� Instead, the food is placed on the grill, the burners
below the food are turned off, and burners on either side
are used� The hood is closed to trap heat and moisture�
With this method, heat circulates around the food, cooking
by convection� By trapping the vapour inside your “outdoor
oven”, the cooking vapour will fall back on the food on all
sides, not just from underneath� The food cooks more evenly,
and stays moist in the process�
Indirect cooking is similar to using a conventional oven and
is recommended for rotisserie cooking, roasts, poultry,
casseroles, vegetables and whole fish�
When cooking a roast, it is a good idea to use a roast holder
and baking dish� Always use a baking dish with a depth
greater than 35mm� Shallower trays may fill quickly and
overflow, which may cause a fat fire�
high flame low flame
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