LIGHTING THE WOK BURNER USING THE ELECTRONIC IGNITION
The Wok Burner also has a 1 battery operated igniter situated at the front of the Wok Burner servery, which has
the same battery replacement procedure as the barbecue igniter. To ignite the Wok Burner, press and hold the
wok burner igniter button down, so that sparks can be seen at the brass burner. Press the gas control knob in and
turn to the High position. When the gas ignites, release the igniter button. If the burner fails to light, turn the gas
control knob to the Off position, let the gas dissipate for five minutes, and then re-try. If ignition continues to fail
refer to the “Trouble shooting” section.
MANUAL IGNITION
To light the barbecue manually, the fat tray is removed. Any burner can then be lit by a match from below. Once
lit, the fat tray is replaced in position.
COOKING
COOKING WITH YOUR BARBECUE PLATES
A fairly protected location is desirable for pleasant and efficient cooking. Try to keep the barbecue sheltered
from strong winds as this will drastically reduce cooking efficiency. Check frequently that the burners remain
alight when used in conditions of strong wind.
FOR VITREOUS & NON VITREOUS ENAMEL COOKING SURFACES
After ignition, run the barbecue for 10 minutes with the burners on high, to heat up the cooking area. A little
cooking fat (or oil) on the cooking surfaces will prevent sticking. Immediately after adding the oil, place items
onto the cooking surfaces. NOTE: When cooking on vitreous enamel surfaces, please ensure that metallic or
sharp objects are NOT used. Damage to plates and grills due to the use of metallic or sharp objects will not be
covered under warranty. It is recommended to use silicone cooking utensils as these are both hygienic and
withstand high temperatures.
FOR STAINLESS STEEL COOKING SURFACES
Approximately 30 minutes to 1 hour before cooking, all chilled, raw food items should be removed from the
refrigerator, as room temperature food will have a shorter cooking time and minimize warping of the stainless
steel hot plate. After ignition, run the barbecue for 5 minutes with the burners on high, to heat the cooking area
to the ideal cooking temperature (between 145-160ºC). Once this temperature has been reached, apply a small
amount of oil to both the hot plate and grill plate. Everdure recommends the use of Canola oil, or oils with a
high smoke point (such as Sunflower or Safflower). Immediately after adding the oil, place items onto the
cooking surfaces.
Turn burners down a little when full heat is not required and to LOW when not cooking. Cooking time for a
20mm thick steak cooked to medium on the char grill is approximately 15 minutes (7.5 minutes per side) with
the burners on high.
During cooking, fat and scrapings will drip through to the fat tray. Do not allow excess fat to build up in the fat
tray. Clean the fat tray and replace the aluminium foil before use.
COOKING USING THE HOOD
Open the hood and remove the solid plate and flame tamer. Place the grill in the centre position of the barbecue.
With the roasting hood open, ignite the burners and turn to Hi. Close the roasting hood and allow 10 minutes for
pre cooking time, or until the internal temperature reaches approximately 180°C. During the 10 minutes, the roast
can be prepared. Place 2cms of water into a domestic oven proof roasting tin of maximum size 40cm x 30cm x
5cms deep. Place a suitably sized rack into the roasting tin. Place the item to be cooked centrally onto the rack, so
Black & Silver cap
Batter
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