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EN
8
7.2 Lighting instructions
WARNING
Risk of re or explosion!
» Read instructions before lighting.
» Do not use spirit, lighter-uid or petrol for lighting or
relighting.
» If you hear a hissing sound or see/smell gas escaping from
the connected LP gas cylinder, do not attempt to light the
appliance. Disconnect the LP gas cylinder and reconnect it.
If the problem persists, have the LP gas cylinder checked
by liquid propane supplier.
» If an oil/grease re occurs, keep away from the appliance
and immediately call your re department. Do not
attempt to smother the re or extinguish the re with
water.
» Always visually inspect the appliance before lighting.
Ensure that there are no signs of blockage (debris, insects)
on the burner tube or in the burner portholes.
1. Push in the control knob and turn it clockwise to OFF
position. Release the control knob.
2. Connect an LP gas cylinder to the cylinder valve outlet of
the gas regulator (refer to chapter Connecting an LP gas
cylinder).
3. Push in the control knob and turn it counter-clockwise to
HIGH position.
4. Press the igniter button rapidly until you hear a “click” sound
which indicates a spark from the igniter. Look for ames to
ensure the burner is lit.
NOTICE
If ignition does not occur in 5 seconds, turn the
control knob to OFF position. Wait 5 minutes to allow any
accumulated gas to dissipate before attempting to relight
the burner. If the burner still does not light, refer to chapter
Manual lighting instructions to light the burner using
matchstick.
5. After the burner is lit, adjust the temperature setting as
desired using the control knob.
7.3 Manual lighting instructions
1. Push in the control knob and turn it clockwise to OFF
position. Release the control knob.
2. Connect an LP gas cylinder to the cylinder valve outlet of
the gas regulator (refer to chapter Connecting an LP gas
cylinder).
3. Remove the griddle from the appliance.
4. Place a lit matchstick close to the burner portholes.
5. Push in the control knob and turn it counter-clockwise to
HIGH position. The burner should light immediately.
6. After the burner is lit, adjust the temperature setting as
desired using the control knob.
7.4 Flame pattern
NOTICE
After lighting, visually check the burner ames.
» A correct ame should be primarily blue with a yellow tip
(Fig. 8).
» An incorrect ame is excessively yellow, orange or irregular
(Fig. 8). If this is the case, clean the oil and food residues
on the burner surface and the burner portholes to increase
airow.
8
Yellow
Light
blue
Blue
Yellow
Light
blue
Blue
Correct ame Incorrect ame
8. Cooking Tips
» Use dierent platters and utensils for the cooked meat
than the ones used to prepare raw meat to prevent cross
contamination of bacteria.
» Prepare the cooking recipe, utensils, and all ingredients
before cooking.
» Apply sugar-based sauces near the end of cooking to prevent
burning and are-ups.
» Always use a food thermometer to determine the internal
temperature of the cooked food.
Meat Internal temperature
Beef Rare 125 °F (52 °C)
Medium rare 130 - 135 °F (54 - 57 °C)
Medium 140 - 145 °F (60 - 63 °C)
Medium well 150 - 155 °F (66 - 68 °C)
Well done 155 °F (68 °C) or above
Poultry
Whole chicken 165 °F (74 °C)
Dark meat 165 °F (74 °C)
Breast meat 165 °F (74 °C)
Thigh, wings and legs 165 °F (74°C)
Pork Medium 150 °F (66 °C)
Well done 160 °F (71 °C) or above
Pork ribs 180 - 200 °F (82 - 93 °C)
Raw sausage 160 °F (71 °C)
Sausage (pre-cooked) 140 °F (+60 °C)
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