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MAINTENANCE OF YOUR BBQ
PROTECTION
Keep your bbq beneath a weather cover and out of the rain. Proper
care and maintenance will keep your bbq in top operating condition
and prolong its life.
CLEANING THE COOKING SURFACES
Allow your bbq to continue burning for 5 minutes after cooking has
ceased, which will burn off excess fats and juices etc. that may block
the flame ports of the burners. To keep your bbq ready for the next time,
turn the burners to off then take a long handled brush and brush the
cooking surface to remove excess oils and food scraps. Be careful as
surfaces are hot. Protect your hands by using an oven mitt to hold the
brush.
Allow to cool before washing in a warm soapy solution. Ensure that
any dried fat/food deposits are cleaned off both the top and bottom
grills after EVERY cooking session to allow fat to stream away
efficiently on your next cooking session. To clean the Grills effectivly
use the Grillstream cleaning brush which has been specially designed
to quickly and effectivly cleay your Grillstream Grills. Rinse off with
clean water and dry before returning to bbq.
CLEANING THE FLAME TAMERS
Periodically wash in a warm soapy solution. Use a wire brush to remove
stubborn burnt on cooking residue if necessary. Dry thoroughly before
re-installing to the bbq body.
CLEANING THE DRIP TRAY/FAT COLLECTION CUP
- IMPORTANT - the drip tray, Fat Channel and fat collector should be
cleaned on a regular basis. If this is ignored, a build up of fats and greases
may cause a fire in the bbq
- Please check the level of waste fat in the fat collection cup regularly
while cooking to ensure it does not overflow and dispose of the waste
fat responsibly.
- When using a rotisserie please line the drip tray with a fat soak.
- More frequent cleaning may be necessary as usage demands
CAST IRON COOKING SURFACES (on specific models)
Cast Iron requires curing/seasoning after each use if possible or on a
regular basis. After cleaning as above, lightly coat the grills and griddle
top and bottom with cooking oil, either with a brush or aerosol spray.
Replace all the cooking surfaces back into the barbecue, light the burners
and turn them to low for at least 15 minutes. Your cooking surfaces are
now seasoned.
Note: Curing/seasoning cast iron will help to slow corrosion.
LIGHTING YOUR BBQ
JET FLAME IGNITION SYSTEM
Upon turning any burner control knob you will hear an audible
“click”. This is known as a Jet Flame Ignition System.
Jet Flame Ignition to ALL burners
- Before starting - ALL burner control knobs must be in the off
position (Fig.8)
- Flat lids and roasting hoods must be OPEN before lighting
- Turn on the gas cylinder
- Push in and turn Any Knob in an anti-clockwise
direction to the hi position or until a click is heard. This will trigger
a spark to light the burner
- If burner does not light immediately, turn the gas control knob to the
off position and wait five minutes for any accumulated gas to clear
out of the bbq before repeating procedure
-The low position is obtained by turning the knob fully anti-clockwise
- Adjusting the control knob to your heat requirements allows you to
control the flame
- If ignition cannot be achieved see the troubleshooting section:
If bbq fails to operate properly
IMPORTANT - It is important that all control valves, and the gas cylinder
are turned off after use.
OFF
LOW
HI
PREPARE THE COOKING SURFACE
It is preferable to apply a light coat of cooking oil using a long handled
brush to the cooking surface prior to lighting each time. The oil will keep
the food from sticking to the cooking surface. Also see CAST IRON COOKING
SURFACES in the maintenance section below for ongoing maintenance
instructions.
Note: The heat distribution plates disperses the heat from the burners.
This results in a uniform heat zone beneath the cooking grill.
FIRST TIME USE OF BBQ
- Before using the bbq for the first time, it should be first wiped with a
mild soap and water solution to remove any dust
-Make sure your BBQ is on a solid level surface
- Dry cooking surface and apply a light coating of cooking oil
- Light the barbecue and leave burning for 30 minutes on the low
position, with hood up. This is to burn off any residual or foreign
matter on the grills.
PREHEATING
Light the burners as previously directed, turn to low and allow the bbq
to preheat for 2-5 minutes. Adjust control to medium cooking temperature,
the hood must be closed while doing this.
EXCEEDING 250 Degrees CAN DAMAGE THE BBQ AND VOID
YOUR WARRANTY
FIRST USE AFTER LONG PERIODS
At the start of each bbq season or before using after
a long period of time:
- Read this operation manual again thoroughly
- Check all gas valve orifices, burner tubes and connections for
obstructions
- Check that all burners are in their correct positions
- Check to see if the gas cylinder is full
- Check for gas leaks using a soapy water solution
- Ensure all grills and hotplates are clean before use
- Set burner controls to off and connect gas supply
(Fig.8)
GSG66SS
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