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• Clean cooking surface.
• When LP container is connected to barbecue, store outdoors in well-
ventilated space and out of reach of children.
• Cover barbecue if stored outdoors.
• Any indoor storage shall comply with AS/NZS 1596. Store
barbecue indoors ONLY If LP container is disconnected.
• Leak test the barbecue after removing from storage and follo w
Cleaning Burner Assembly instructions before starting
barbecue.
• Keep barbecue area clear and free from materials that burn (ie. .
petrol, propane or other flammable liquid or gas).
• Do not block holes in bottom or back of barbecue.
General Barbecue Cleaning
Do not apply a caustic barbecue/oven cleaner
to painted surfaces.
• Do not mistake brown or black accumulation of grease and
smoke for paint. Interiors of gas barbecues are not painted at the
factory (and should never be painted). Apply a strong solution
of detergent and water or use a barbecue cleaner with scrub brush
on insides of barbecue lid and bottom. Rinse and allow to
completely air dry.
in use.
WARNING
Turn controls OFF and disconnect container when not
Leak test your barbecue. Light burner, check to make sure it is lit.
Close the lid and warm up 5 for 10 minutes. Additional curing of
paints and parts will produce an odour only on first lighting.
Before Your First Cookout
CAUTION
•Putting out grease fires by closing the lid is not
possible. Barbecues are well ventilated for safety reasons.
•Do not use water on a grease fire. Personal injury may
result. If a grease fire develops, turn burner control knob
off.
• If barbecue has not been regularly cleaned, a grease fire
can occur that may damage the product. Pay close
attention while preheating or burning off food residue to
ensure that a grease fire does not develop. Follow
instructions on General Barbecue Cleaning and Cleaning
The Burner Assembly to prevent grease fires.
Grease Fires
The best way to prevent grease fires is
regular cleaning of the barbecue.
•
Storing Your Barbecue
Food Safety
Food safety is a very important part of enjoying the outdoor
cooking experience. To keep food safe from harmful bacteria,
follow these four basic steps:
Clean: Wash hands, utensils, and surfaces with hot soapy water
before and after handling raw meat and poultry.
Separate: Separate raw meats and poultry from ready-to-eat
foods to avoid cross contamination. Use a clean platter and
utensils when removing cooked foods.
Cook: Cook meat and poultry thoroughly to kill bacteria. Use a
thermometer to ensure proper internal food temperatures.
Chill: Refrigerate prepared foods and leftovers promptly.
How To Tell If Meat Is Cooked Thoroughly
• Meat and poultry cooked in the barbecue often browns very
fast on the outside. Use only thawed meat and a meat
thermometer to be sure food has reached a safe internal
temperature, and cut into food to check for visual signs of
doneness.
• We recommend food to be at least 4°C before cooking in your
barbecue.
• Whole poultry should reach 74° C. Juices should run clear
and flesh should not be pink.
• Beef, veal and lamb steaks, roasts and pork chops can be
cooked to 71° C.
• NEVER partially cook meat or poultry and finish cooking later.
Cook food completely to destroy harmful bacteria.
• Use a meat thermometer to ensure proper internal food
temperatures.
Internal Cooking Temperatures
Recommended Maintenance
•
Clean cooking grate at each use.
Clean/Inspect firebox at each use.
Clean/Inspect heat tent at each use.
Check seals prior to each use.
Check regulator for leaks.
Check that all gas fittings are tight at each use.
Clean/Inspect burners and venturis every 6 months.
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