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RECOMMENDATIONS
Have propane (Aus)/ULPG (NZ) cylinder (LP units) filled by an authorised LPG supplier.
Check all gas line connections for leaks with a soapy solution prior to lighting and tighten until bubbles
disappear.
Preheat the barbecue for 2 - 5 minutes before cooking.
After cooking, turn knob to hi setting for 5 minutes to burn off excess grease deposits. Then tum off
gas at the knob and at the cylinder.
Turn the gas off promptly should you be unable to light the barbecue immediately. Wait one minute
before attempting to light again.
Have proper tools, tongs, mittens and hot pads ready prior to removing foods.
Trim excess fats from meats to minimize flare-ups.
Let the barbecue cool before removing any parts for cleaning.
Be careful of the control valve setting, hi - lo. A lower setting may generally be preferred.
Minimum gas cylinder requirement is 9kg.
Don't install the barbecue closer than 430mm on the sides or 430mm in the back to any combustible
surface or less than 1 meter beneath any overhead combustible construction.
Don't attempt any adjustment of the regulator. It has been preset and tested.
Don't allow the LPG cylinder to lie on its side. Keep it in an upright position.
Don't turn a control knob on until a lighted match is inserted in the lighting hole ready to light burner
(Manual ignition only).
Don't use plastics or untempered glass utensils on the barbecue.
Don't wear long loose flowing clothing around the barbecue. Long flowing hair is also easily ignited,
especially by unexpected flare-ups. Tie hair back or wear a hat or scarf.
Don't put food on the barbecue and leave it unattended or unwatched for long periods. Most fats
can catch fire even on the lower setting.
Don't use caustic materials to clean barbecue parts.
Don't exceed temperature of 480°F or 250°C with the hood closed.
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