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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.
CLEANING STAINLESS STEEL
• Start by wiping the surface with a damp cloth and a mild soap. The surface must be
clean and free of dirt and grease. Dry with a dry cloth.
• If the barbecue has gotten surface rust, you can use a light polish, Autosol, on a cloth
and polish the surface until the surface rust disappears. Wipe clean with a dry cloth.
• To protect the surface, you can spray a thin layer of 5-56 or WD-40, two universal
remedies to loosen red oxide and protect against moisture. Apply the product with a
cloth so that you have an even coat.
NOTE! These products must not come in contact with the barbecue’s painted
surfaces or surfaces that come in contact with food.
STORAGE
• When the barbecue is not in use, it should be protected from rain and contaminants
under a barbecue cover, this prevents contamination and surface rust.
• For long-term storage, for example, in the winter, the barbecue must first be carefully
cleaned, dried and then stored under a barbecue cover in a dry and dustfree
environment.
• The gas cylinder must always be closed when the barbecue is not in use and
disconnected before the barbecue is put in storage.
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