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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, as it travels upwards, imparting that unique barbecued flavor.
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.
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 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. Also, the burners should always be placed on the
low setting during cooking.
When flare-ups do occur, they can usually be extinguished by applying baking soda or salt directly onto the
flame tamer. 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 drip tray, of food debris after each cooking session. If the barbecue is to be used for
large gatherings, it will be necessary to turn off and cool the barbecue every two hours to remove food debris
from the drip tray, and clean it out. 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:
If safe to do so, turn all control knobs to the 'off' position.
Turn off the gas supply at the gas bottle.
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.
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