• Push in and turn the control knob anti-clockwise until you feel resistance and pause for 4 seconds. Then continue
turning the control knob until a click is heard and the burner is lit.
• If the burner fails to ignite after the above procedure, turn the knob to the 'OFF' position and close the gas valve.
Wait 5 minutes and then repeat the above steps. If the barbecue still fails to light, please refer to the manual ignition
instruction in the section below.
Manual Ignition Instruction for Side Burner
• Set the control knob to the 'OFF' position.
• Apply a lit match on the gap to the burner ports.
• Push and turn the control knob anti-clockwise to 'MAX.' position and the burner should ignite. If the burner fails to
ignite, contact your local store for assistance.
Grill Cooking
The burners heat up the flame tamer underneath the grill, which, in turn, heats the food on the grill. The natural food juices
produced during cooking fall onto the hot flame tamer below and vaporise. The subsequent rising smoke bastes the food
imparting that unique barbecued flavour.
Roasting Hood Cooking
Barbecues equipped with a roasting hood give the option to form an ‘oven’ for roasting or baking food, such as joints of
meat or whole chickens, etc. More even cooking of food will actually be achieved by using the barbecue with the hood
down; however, this should only be done with the burners on low.
For best results, place the food you wish to bake or roast on a metal baking tray and set it on one side of the cooking grill.
Turn the burner directly under the food to the 'OFF' position and turn all other burners to a 'LOW to MEDIUM' position.
Close the hood to cook the food ‘indirectly’. Avoid lifting the hood unnecessarily, as heat is lost every time the hood is
opened. If the hood is opened during cooking, please allow extra time for the barbecue to regain its temperature and
complete the cooking. Use the temperature gauge (if applicable) to monitor the heat of the barbecue.
If the internal heat becomes too high, turn the burners down to the 'LOW' position. It is not necessary or advisable to
have all of the burners on high when the hood is closed.
DO NOT ALLOW YOUR BARBECUE TO OVERHEAT. Take care when opening the hood as hot steam can be released on
opening.
Warming Rack
Warming racks are a convenient way to keep cooked food warm or to warm items, such as bread rolls. It is advisable to
place food (particularly fatty foods) at the front of the warming rack to avoid the possibility of juices and fat running
down the back of your barbecue. Always check that your warming rack is properly fitted before use.
Flare-Up Control *Very Important Notice*
Flare-ups occur when meat is barbecued and its fat and juices fall upon the hot flame tamer. Smoke of course helps give
food its barbecued flavour, but it is best to avoid excessive flare-up to prevent food becoming burned. To control flare-
ups, it is ABSOLUTELY ESSENTIAL to trim away excess fat from meat and poultry before grilling; use cooking sauces
and marinades sparingly, and try to avoid very cheap cuts of meat or meat products as these tend to have a high fat
and water content. Also, the burners should always be placed on the 'LOW' setting during cooking.
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