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• However, the cooking grates must occasionally be carefully cleaned. Use mild soap and
water. Rinse with clean water and let it dry.
• Before grilling, you can oil the cooking grate with cooking oil so that the grill items do not
stick.
CLEANING THE INSIDE OF THE GAS BARBECUE
• Wipe the barbecue with a mild soap and water. Rinse with clean water and let it dry. Do
not use abrasive cleaners or oven cleaners.
CLEANING THE BURNERS
1. Remove the cooking grates and the heat diusers.
2. Clean the burners with a soft brush or blow it clean with compressed air. Wipe with a cloth.
3. Carefully clean the clogged openings with pipe cleaners and sti wire (such as an open
paper clip).
4. Make sure there is no damage to the burners (cracks or holes). Replace the burner if
damage is found.
5. Reinstall the burners and make sure the gas valve’s mouth piece is firmly in the right
position in the burner tube.
6. Inspect the flames at the burner. A good flame should be blue with a yellow tip. If flames
are excessively yellow and irregular, oil residue and food deposits may be collecting on
the burner. Try cleaning the burner surface and the holes to improve the flames. Bad
flames may also be caused by poor gas valve.
CLEANING THE INSIDE OF THE CHARCOAL GRILL
• Remove the cooking grate.
• Remove the ash.
• Wash the barbecue with a mild detergent and water.
• Rinse with clean water and let it dry.
CLEANING THE DRIP TRAY
Grease collects in the drip tray during grilling. Therefore, the drip tray must be cleaned re-
gularly, preferably after each grilling. If the drip tray is not cleaned regularly, the grease may
ignite during grilling.
INFORMATION ON STAINLESS STEEL
A common misconception about stainless steel is that it cannot oxidise, which is inaccurate.
All steel can oxidise if the conditions for oxidation are right. However, stainless steel has a
higher resistance to oxidation than non-stainless steel. This means that even stainless steel
must be maintained to prevent oxidation and other corrosion. If not maintained, it is normal
for the barbecue to suer from so called red oxide. This is considered normal and is not
grounds for complaint.
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