Outback CD100 User Manual

14
• Liquid Starters – Place charcoal in a shallow
tin. Pour liquid starter onto charcoal and wait
5-10 minutes to allow the starter to
penetrate into the charcoal. Then using a
heat resistant tool, place charcoal onto the
grid in a pyramid formation.
• Light the charcoal and allow time for it to
become well lit (red hot). Using a heat
resistant tool, spread charcoal in a uniform
layer, so that each lump is just touching.
• The barbecue grills can now be replaced. Be
careful to keep yourself safely away from lit
charcoal.
• When the charcoal is ashed over (grey
coating of ash over each lump) you are
ready to begin cooking.
• It is recommended to operate the barbecue
with red-hot charcoal for at least 30 minutes
before use.
• Do not begin cooking until charcoal has an
ashed-over coat.
• Do not attempt to cook whilst charcoal is
flaming.
Grill Cooking
The food on the grill is cooked by the heat
produced from the hot charcoal below. The
natural food juices produced during cooking fall
onto the hot charcoal below and vaporise. The
subsequent rising smoke bastes the food, as it
travels upwards, imparting that unique
barbecued flavour.
Flare-Up Control ** Very Important Notice **
Flare-ups occur when meat is barbecued and
its fat and juices fall upon the hot charcoal.
Smoke of course helps give food its barbecued
flavour, but it is best to avoid excessive flare-up
to prevent food being 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.
When flare-ups do occur, they can usually be
extinguished by applying baking soda or a salt
directly onto the charcoal. Always protect your
hands when handling anything near the cooking
surface of the barbecue and take care to protect
yourself from the flames.
If a fat fire occurs, please see the instructions
given below.
Fat Fires
Empty and clean the ash tray of food debris
after each cooking session. If the barbecue is to
be used for large gatherings, additional care will
be required to ensure excessive build up of fat
does not occur and cause a fat fire. The time
between cleaning may need to be reduced if
very fatty foods or cheap meat products are
being cooked. Failure to do this may result in a
fat fire, which may cause injury and could
seriously damage the barbecue.
In the event of a fat fire:
• Keep everyone at a safe distance from the
barbecue and wait until the fire has burnt
out.
• Do not close the hood or lid of the barbecue.
• NEVER DOUSE A BARBECUE WITH
WATER. IF AN EXTINGUISHER IS USED,
IT SHOULD BE A POWDER TYPE.
• DO NOT REMOVE THE ASH TRAY.
• If the fire does not seem to be abating or
appears to be worsening, contact your local
Fire Brigade for assistance.
Replenishing the Charcoal
To replenish the charcoal during use, remove
the food from the cooking grill. With protected
hands, use the grill lifting handle provided to
raise up the foldable section of the grill. After
adding the charcoal, carefully replace the grill,
and continue cooking when the charcoal is
ready.
End of Cooking Session
Ash can be shaken from the charcoal basket
where it will drop into the ash tray. Ash should
not be disposed of until you are certain it is cold
and will not be able to re-ignite. Dispose of any
unburned charcoal and remove remaining
residue with a brass wire brush.
Care and Maintenance
Regularly clean your barbecue between uses
and especially after extended periods of
storage. Ensure the barbecue and its
components are sufficiently cool before
cleaning. Do not leave the barbecue exposed
to outside weather conditions or stored in damp,
moist areas.
nNever handle hot parts with unprotected
hands.
nNever douse the barbecue with water when
its surfaces are hot.

Outback CD100 Specifications

General

Brand	Outback
Model	CD100
Category	Grill
Language	English