Burners
- All wooden parts must be regularly cleaned by
washing with soap/water solution and wiping by a
damp cloth.
- Dry the cleaned surfaces carefully.
- Wooden parts must be treated at least 2-3 times
a year by cleaning products for outdoor furniture
commonly available in stores. This prevents drying
and cracking of wooden components. Use the prod-
ucts in accordance with their instructions, but make
sure they are suitable for wooden components. A
good idea is to try cleaning and care products on
some wood component not directly visible, for
example, on the underside of the side table, before
actual use. This ensures compatibility of the product
with wooden parts.
The steel parts of the barbecue must be cleaned as
follows:
- All steel parts must be regularly cleaned by washing
with soap/water solution and wiping by a damp cloth.
- Dry the cleaned surfaces carefully.
- Texts and images printed on the control panel may
only be wiped clean with damp cloth. Do not scrub or
use any cleaning agents. A cleaning agent may
detach the texts or other markings of the control
panel.
- All steel parts, such as the barbecue lid and control
panel, must be treated at least 2-3 times a year by
steel cleaning and maintenance products available in
stores, such as the CRC 5-56 universal spray. This
prevents sticking of impurities and occurrence of rust
spots on steel surfaces. Use care products in accor-
dance with their instructions, but make sure they are
suitable for steel surfaces of the barbeque. A good
idea is to try cleaning and care products on some
steel component not directly visible, for example, in
the rear corner of the lid, before actual use. This
ensures compatibility of the product with the steel
parts of the barbecue.
- Use cleaning and maintenance products only on the
outer surfaces of the barbecue.
Drip pan under the barbecue:
- The drip pan under the barbecue must be emptied
whenever there are marinade and fat drips from the
barbecue. Avoid formation of fat pools on the drip
pan, as they may catch fire.
- Clean the drip pan by washing it in kitchen sink.
Cleaning of the drip pan can be made
easier by covering it with a sheet of baking paper and
a sheet of aluminium foil. Use a couple of small
stones to keep them in place. When there is fat and
marinade on the drip pan, remove and discard the foil
and the baking paper. Do not put sand on the drip
pan.
Attention! The fat and marinade on the drip pan
may catch fire. The warranty does not cover grease
fire-induced damages to the barbecue.
The flame tamers must be cleaned as follows:
- When the grids and grilling plate have been cleaned
according to instructions, lift them out of their seats.
- Clean the heat distribution panels using a BBQ
cleaning brush.
- Alternatively, you can wash the heat distribution
panels in kitchen sink. Do not use a dishwasher for
washing the panels.
- After cleaning, put the flame tamers back to their
places.
- Put back the grid and grilling plate.
Any wear or corrosion of the heat distribution panels
due to ordinary use, improper maintenance, or incor-
rect storage are not covered by the warranty.
The condition and functionality of the burners and
valves of the barbecue must be checked regularly.
Detach the burners and check their condition at least
two times per year. All burner openings must be
checked and possible blockages cleared. At the same
time, check that the valve nozzle is clean.
During transport/storage or between barbecue
sessions, small insects (such as spiders) may crawl
into the gas supply tubes and build nests or webs
there.
This may prevent gas from arriving to the venturi
tube, causing yellowish, smoky flame at the burner or
rendering lighting of the burner impossible. This
could even result in combustion
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