komodo KDSS4BRNBBQA Operation & User’s Manual

Model No.: KDSS4BRNBBQA Model may not be exactly as shown

Thank you and congratulations for choosing a quality barbecue as part of your outdoor entertaining world. By following these instructions for safe and easy operation, you will enjoy years of satisfying, trouble-free outdoor cooking. Safety First Australia has an excellent safety record when it comes to gas appliances. This reflects both the high quality of appliances sold, as well as growing consumer awareness about safe practice. We urge you to follow the guidelines below together with these instructions for safe use, to prevent overheating and to produce great cooking results. This barbecue is an outdoor appliance only. Under no circumstances should it be used indoors. This barbecue has not been approved for marine use. Do not perform any servicing on the barbecue yourself. This includes internal adjustment of the regulator and gas valves. Servicing can only be carried out by authorized technicians. It is important that you install your barbecue exactly as described in these instructions. In particular you should keep the barbecue clear of combustible material, and you should check for leaks whenever a new connection is made. Do not store chemicals or flammable materials near this appliance. Do not place articles on or against, or enclose this appliance. The barbecue gets extremely hot while in use. Keep children away from the appliance until it has cooled to normal temperatures. It is a good idea to tie back long hair and loose clothing while cooking in case of unexpected flare ups. Fat fires are the most common cause of problems in barbecues. They are caused by a build up of grease in the drip tray and the inside of the barbecue frame. A fat fire can be difficult to put out, and will be dangerous if it spreads to the gas hose. You should keep your barbecue clean to avoid this occurrence. Fat fires are not covered by the warranty. Do not transport the barbecue whilst it is hot because there is a risk that the contents of the drip tray will fall out. NEVER leave a barbecue unattended with any burners switched on. Always switch off all burners and cylinders when the barbecue is not in use. Take care when touching a hot barbecue, especially on surfaces close to the firebox or roasting hood. Its fine to pre-heat with all burners on Hi and the hood closed, but NEVER let the temperature on the hood thermometer exceed 250°Celsius. When cooking with the hood closed, turn one or more burners to Low or OFF as required to keep the barbecue from getting too hot. NEVER let the temperature on the hood thermometer exceed 250°Celsius. NEVER leave all burners on Hi for more than 15 minutes, always stay in control by adjusting burners to Low and OFF as required to maintain suitable cooking temperatures. Follow all manufacturers’ instructions to periodically check for gas leaks.

Most importantly, you must observe the clearances listed below and on the data sticker on your barbecue. It will tell you how close you can put the barbecue to combustible surfaces (wood, gyprock, trees, wooden fences etc). If you don’t follow these clearances, there is a chance that nearby surfaces will heat up and catch fire. If you purchased your barbecue in a cart, you don’t need to be concerned with side clearances. The barbecue-cart combination has been laboratory tested, and complies with relevant Australian Standards. CLEARANCES FROM COMBUSTIBLE MATERIALS Side and Back: 300mm. Vertically above: 900mm. Keep the barbecue sheltered from the wind. Wind interferes with the flames and can prevent your barbecue from heating up properly and can even damage some components. Make sure the surface is level. This is safer, and makes cooking easier. Don’t put the barbecue too close to windows or anywhere else where cooking smoke is likely to cause a problem. Putting Your Barbecue In An Enclosure This appliance must only be used in an above ground open-air situation with natural ventilation, without stagnant areas, where gas leakage and products of combustion are rapidly dispersed by wind and natural convection. Any enclosure in which the appliance is used must comply with one of the following: (a) An enclosure with walls on all sides, but at least one permanent opening at ground level and no overhead cover. (b) Within a partial enclosure that includes an overhead cover and no more than two walls.

(ⅰ) at least 25% of the total wall area is completely open; and (ⅱ) at least 30% of the remaining wall area is open and unrestricted. (d) In the case of balconies, at least 20% of the total of the side, back and front wall areas shall be and remain open and unrestricted.

PARTS LIST NOTE: Some grill parts shown in the assembly steps may differ slightly in appearance from Those on your particular grill model. However, the method of assembly remains the same. Key Description Qty Key Description Qty 1 Side Burner Lid 1 32 Door Handle 2 2 Rotate Rod, Side Burner Lid 2 33 Left Door 1 3 Side Burner Grid 1 34 Door Bracket 1 4 Side Burner 1 35 Back Panel 1 5 Igniter Wire, Sideburner 1 36 Left Frame 1 6 Located Pin, Side Burner 2 37 Fascia, Left Side Shelf 1 7 Side Burner Base 1 38 Left Side Shelf 1 8 Right Side Shelf 1 39 Thermal Baffle 1 9 Fascia, Right Side Shelf 1 40 Grease Tray 1 10 Electronic Ignition Module 1 41 Firebox 1 11 Control Panel 1 42 Silicone Rubber Bumper 2 12 Gas Valve, Main Burner 4 43 Temperature Gauge 1 13 Side Burner Hose 1 44 Rotate Rod, Lid 2 14 Gas Valve, Side Burner 1 45 Lid 1 15 Manifold, Main Burner 1 46 Insulation Spacer,Lid 2 16 Control Knob Bezel 5 47 Bezel, Lid Handle 2 17 Control Knob 5 48 Lid handle 1 18 Regulator 1 49 Warming Rack 1 19 Cotter Pin 9 50 Cooking Griddle 1 20 Gas Bottle Holder 1 51 Cooking Grate 1 21 Bottom Shelf 1 52 Heat Diffusers 4 22 Door Magnet Box 1 53 Flame Carry Over Tube 3 23 Door Magnet 4 54 Main Burner 4 24 Caster 2 55 Electrode, Main Burner 1 25 Caster With Brake 2 56 Grease Accumulate Tray 1 26 Hose Fixed Pin 1 57 Mounting Plate of Thermal Baffle 2 27 Side Panel 2 58 Back Rail 1 28 Right Frame 1 59 Match Holder Chain 1 29 Match Holder Bracket 1 60 Silicone Rubber Bumper 2 30 Match Holder 1 61 Logo 1 31 Right Door 1 Not Pictured Hardware Pack 1 Manual 1

Tools Required:  Adjustable wrench (not provided)  Screwdriver (not provided)  7/16” Combination wrench (not provided) The following hardware is provided in blister pack: Item Description Figure Quantity 1 M4X10 screw 39 pcs 2 M5X10 screw 6 pcs 3 M6X13 screw 16 pcs 4 M6 compression washer 8 pcs 5 M5 flat washer 4 pcs 6 AAA Battery 1pc

Bottom Shelf Attach left side panel to left Frame (marked L) with (4) M4x10 screws to construct the Left Panel Assembly . The Right Panel Assembly comes pre-constructed. Attach sides of bottom shelf to left and right panel assemblies with (6) M4x10 screws. Do not fully tighten at this time. The cart will not be level, however this will be corrected when the back panel is installed. Attach door magnets to bottom shelf with (2) M4x10 screws. M4x10 screw 12 pcs side panel Left Panel Right Panel Front Bottom

Attach back panel to bottom shelf with (1) M4x10 screw. (B) Turn cart upside down. Align the bottom shelf side holes with leg holes. Attach sides of bottom shelf to four legs with (4) M6x13 screws. (C) Attach the two front leg ends to bottom shelf with (2) M5x10 screws. (C) Screw the casters into each leg bottom end. Note: The casters with brakes should be mounted on the back of bottom shelf. Tighten with caster wrench (provided with casters) counterclockwise. (D) Fully tighten all screws, top and bottom. M4X10 screws Qty: 5 pcs M5X10 screw Qty: 2 pcs M6X13 screws Qty: 4 A B C D

Align door bracket holes with holes on front legs. Attach door bracket to left and right panel assemblies with (4) M4x10 screws. Note: Attach bracket so that magnets are at bottom. Remove the screws and washers pre-assembled to the door handle ends, and use them to attach handles to doors. Insert the lower door pin into the hole on the bottom shelf. Push down the upper door pin, align it beneath hole in door bracket, and release pin so that it inserts in hole. Repeat this for the other door. Note: If the doors do not line up when closed or cannot close freely, loosen the screws on the door pin bracket. Adjust the door pin bracket as necessary, and retighten screws. Recheck door alignment once grill is completely assembled and readjust if necessary. M4x10 screw 4 pcs

Fix the thermal baffle on the mounting plate wiith (4) M4x10 screws.

This step requires two people to lift and position grill head onto cart. Remove the tie wraps securing regulator hose to underside of grill head. Pull hose and igniter wires out to side of grill head. Carefully lower the grill head onto the cart. Make sure the regulator hose and igniter wires are hanging outside the cart. Open lid and attach head to cart with (4) M6x13 screws and M6 compression washers. M6x13 screw 4 M6 compression washers 4 pcs

Attach fascia to left side shelf with (2) M5x10 screws and M5 flat washers. (A) Hang shelf onto brackets on left side of firebox. Attach shelf to firebox as follows: - From inside to outside of firebox with (2) M6x13 screws and M6 compression washers. (B) - From outside to inside of firebox with (2) M6x13 screws. (C) Attach fascia to control panel with (1) M4x10 screw. (C) M6x13 screw 4 pcs M6 compression washers 2 M5x10 screw 2 pcs M5 flat washers 2 pcs M4x10 screw 1 pcs A B C

Remove sideburner grate from sideburner before assembling and attaching the right side shelf. Attach fascia to right side shelf with (2) M5x10 screws, and M5 flat washers. Hang right side shelf onto the brackets on right side of firebox. Attach shelf to firebox as follows: - From inside to outside of firebox with (2) M6x13 screws and M6 compression washers.(A) - From outside to inside of firebox with (2) M6x13 screws. (B) Attach fascia to control panel with (1) M4x10 screw. (C) M6x13 screw 4 pcs M6 compression washers 2 M5x10 screw 2 pcs M5 flat washers 2 pcs M4x10 screw 1 pcs A B

(a) Unscrew and remove two front screws and washers holding side burner in place. Note: Do not loosen electrode screw. (b) Loosen side burner in side shelf. (c) Remove knob and bezel from side burner control valve. To remove, pull knob straight out from valve stem. Unscrew bezel from valve face and set the two screws aside. (d) Insert valve stem through hole in fascia. (e) Place side burner tube over the valve, making sure that valve is inside side burner tube. (f) Attach bezel to fascia and valve face with previously removed 2 screws. (a) (b) (d) (c) (e) (f)

(h) Reattach side burner to side burner shelf with the 2 previously removed screws and washers. Fit the side burner TRIVET (N). ( i ) Insert the small tip of the main burner wire and side burner wire into the two module sockets. ( j ) Unscrew igniter cap from control panel. Insert one AAA battery (provided in bolt pack) into battery slot with positive end (+) facing outward. Screw igniter cap back onto panel. (g) (j) (i) (h)

Place heat diffusers over burners by inserting tabs into slots in front and back of firebox. Place heat diffusers over burners. Diffusers will fit in firebox in either direction. Fit tabs in firebox front Through slots in diffuser tips. Fit diffuser tips over tabs in firebox rear at front and rear of firebox. Insert warming rack into brackets at top of firebox as shown.

Checking The Gas Type Before assembling your barbecue, you should ensure the barbecue is suited to the type of gas which you are going to use. LPG (also Known As Propane): Barbecues suited to LPG should have an orange sticker on the side saying “PROPANE ONLY”. This is most commonly supplied as a portable 4 kg or 9 kg gas cylinder, which can be refilled or swapped at petrol stations or other retailers when empty. Some homes have twin 45 kg LPG cylinders permanently installed near an outside wall. These cylinders supply LPG gas to many appliances in the home via copper pipes, and are filled as required by the gas supply company. Natural Gas This barbecue is not suitable for Natural Gas. It is extremely dangerous to use the barbecue with the wrong type of gas. Fire or explosion may result. Portable LPG Cylinders (Supplied Separately) Fill and leak check the cylinder before placing it in or attaching to the barbecue. Place the LPG cylinder into the well in the base of the cart, with the cylinder opening facing forwards. Take the hose that came with the barbecue, check that it has a rubber seal on the regulator end of it, and connect this end of the hose to the gas cylinder. You won’t need a spanner here. Just turn the fitting in an anticlockwise direction and hand tighten as much as you can. This should seal it sufficiently. Conduct a leak test as outlined on Page 22 before use.

Barbecues which are connected to twin 45 kg LPG cylinders must be installed by a licensed gasfitter, in accordance with the requirements of AS 5601, and local gas authority requirements. There are two approaches to installation: Permanent Piped Connection: Your barbecue may be permanently connected to the main gas lines or LPG cylinders via copper pipe. This must be done entirely by the gasfitter, in accordance with requirements of AS 5601, and local gas authority requirements. Your gasfitter will ensure that your barbecue is permanently connected to the supply via copper pipe, the gas pressure in the lines is adequate, pipe sizes are correct, all connections are secure, and that all necessary components (such as secondary regulators and manual shutoffs) are included where regulations require them. Once this is done, the barbecue cannot be moved. It is now a permanent fixture of the property. Bayonet Point: Alternatively, you can have the gas fitter terminate the gas line using a “bayonet point”. This allows you to connect and disconnect the barbecue using a special hose and bayonet termination. For LPG installations, an appropriate hose and limiting chain to prevent the hose being overstretched is available from most barbecue retailers. Always conduct a leak test as outlined on Page 22 before first use and at regular intervals after that. To the installer: You must instruct the consumer on safe operation, and ensure these instructions are left with the consumer before leaving the site. Barbecue connected to twin 45 kg LPG cylinders. Copper pipe brings the gas from the tanks to the barbecue area. A flexible connects to a bayonet fitting near the barbecue.

Leak Testing Before proceeding, it is important that you leak test the barbecue. Make sure all the barbecue control knobs are OFF. If you have a portable gas cylinder, turn the cylinder ON by rotating the knob anti-clockwise. If you have a wall connection, ensure the bayonet or POL fitting is connected. Spray or pour soapy water (about the same concentration as washing up water) along the gas line including: The gas connection at the inlet of the barbecue. The gas hose or copper piping, including any joints or bends in the piping. The gas connection at the gas cylinder or the wall connection. If bubbles appear there is a gas leak, turn the gas supply OFF. If the leak is at a connection, tighten and retest. If the leak is anywhere else, or if you cannot resolve the leak, do not proceed. Turn the gas supply OFF and disconnect it, then contact Kogan.com customer support. You can also check for leaks using a Gas Safety Gauge, available at your local barbecue retailer. This provides an easier, quick way to check for leaks anytime.

Lighting the barbecue is easy, but must be done with due care. Make sure that the gas is turned on at the cylinder, or that gas is available to the barbecue. Also, ensure that the hood and side burner lid are open. Electronic Ignition: Follow below steps for lighting: 1. Open the hood during lighting. 2. To ignite, turn Ignition Burner Knob to Hi. 3. Push and hold electronic ignition button. 4. If ignition does not occur in 5 seconds, turn the burner controls OFF, wait 5 minutes, and repeat the lighting procedure. 5. To ignite other main burners, with any burner already lit, and on Hi, switch any adjacent burner to Hi and follow step 4. Manual Ignition: You can light your barbecue manually by holding a lit match next to one of the burners, then turning the burner control knob to Hi. You can access the burner from underneath the barbecue, or from a hole in the side of the barbecue body. Side Burner: To ignite the Side Burner, turn side burner knob to Hi, follow steps 3 & 4. If You Have Difficulty Lighting If the burner doesn’t light first go, return the knob to the OFF position and try a couple more times. If the burner still does not light, return the knob to OFF wait a few minutes to allow the gas to disperse before trying again. If satisfactory operation cannot be achieved, consult your retailer before proceeding. Note carefully: Failure to follow the lighting procedures correctly can lead to a hazardous condition. Control The Flames The knobs have three basic position: OFF, Hi and Low. You can achieve any flame height between Low and Hi by rotating the barbecue control knob between these positions. Checking The Flame Look underneath the barbecue so that you can see the flames. They should be a soft blue color with yellow tips. If the flames are too yellow, there is too much gas and not enough air. The flame will be inefficient and will give off too much smoke. If the flame is too pale, there is too much air and not enough gas. If either of these situations occur, you will need to adjust the burners.

right side of each burner. Screw it in to increase the yellow tipping, and screw it out to reduce the yellowness of the flame. You may need to loosen the lock nut that keeps the screw in position. Be sure to retighten the nut when you have finished. If you are unable to set the flame correctly, you should consult your retailer before further use. Special note: “Blowback” is a situation where the flame burns inside the burner, towards the front. It can be recognized by a sharp roaring sound coming from the burner. It is not dangerous unless it is allowed to persist. If this occurs, simply turn the burner off, wait a few seconds, then relight. Turning Off (Shut Down) When you’ve finished cooking, leave the burner controls on Hi for a maximum of 5 minutes to burn off excess grease from the flame tamer, the burner and other surfaces. To turn the barbecue OFF, it is best to turn OFF the cylinder first, and allow all the gas left in the hose to burn off. This will only take a couple of seconds. Then turn OFF all burner controls. If your barbecue is connected to piped LPG, you can simply turn the burner controls OFF. It’s okay to leave the cylinder connected to your barbecue while it’s not in use. Note carefully: Failure to follow these shutdown procedures correctly can lead to a hazardous condition.

The hotplate and cooking grill have a vitreous enamel finish, so no curing is required. Wash thoroughly before use. Fill The Grease Tray Your barbecue is equipped with a two stage fat drainage system. Food residue drops onto the fat channeling tray, then falls through the centre hole into the grease cup. Placing absorbent material into the grease cup will avoid splashing and overflowing when the cup starts to fill. Suitable absorbent material is available from your local barbecue retailer. Preparing To Cook Lightly coat the cooking surfaces with oil. This will prevent food from sticking. Light the burners, close the hood, and leave on Hi for about 3-5 minutes to warm the barbecue up. Once the barbecue is warmed up, you should set the burners to your desired cooking temperature. You’re now ready to start cooking up a feast. Controlling Flare Up Flare-ups are caused by juices and oils from the food igniting in sudden bursts of flame that come up over the grill. A little bit of flare up as well as the resulting smoke is a good thing. It’s what gives barbecued food that unique outdoor flavor. But if it happens too often, or if the flame lasts more than a couple of seconds, your food will char, so you need to control it. First of all, cooking very fatty foods will cause a lot of flare up. You should trim excess fat off your meat. Also, excess flaring usually means the burners controls are up too high, turning them down before flare-up occurs will usually prevent it happening in the first place. Moving the meat away from the flare up will also reduce the problem. Some very fatty foods can only be cooked on the hotplate or indirectly with the hood closed (refer later). Never add more hotplates to the barbecue than originally supplied. Always remember to switch the barbecue OFF once you are finished cooking. First Time Use

It’s easy to keep your food moist and succulent on a barbecue by following these guidelines: Use tongs instead of a fork when turning meat and poultry. A fork pierces the flesh and causes the juice to seep out. Resist the temptation to keep turning meat over. Juices tend to rise to the top of a piece of meat and then settle. Each time you turn the meat over, the juices are lost. It’s better to quickly sear the meat on each side (about half a minute) then with the burner controls down near low, leave the meat cook on one side at a time, turning once only before serving. If you like salt with your food, try adding it at the end instead of before or during cooking. Salt draws the natural moisture out of the food and dries it out. Baste food with light marinade or canola oil a couple of times while cooking, though watch out for excessive flare-up if too much oil is used. Using a roasting hood as outlined later in these instructions is an excellent way to preserve moisture and succulence and takes the hard work out of barbecue cooking. Other Useful Tips You don’t need to be an expert to serve up a tasty, good looking meal. Try these ideas: Although cooking on the plate looks easier, cooking on the grill gives you a more authentic barbecue flavor. Natural juices drip onto the flame tamer and then vaporize, with the vapors penetrating back into the food. As an alternative to simply grilling, try marinating your meat, fish, poultry or vegetables first. The longer you leave the food to stand in the marinade, the more thoroughly the flavor will soak through. Several pre-made marinades are available and good recipes are easy to come by. It is best to leave food standing in the refrigerator. If you use a tomato or sugar based sauce for basting, apply it in the last 5-10 minutes of cooking. Using these sauces over a longer period of time will result in over-browning. To prevent meat from curling, slash the remaining fat at roughly 5cm intervals, taking care not to cut into the meat. Avoid burning or charring food as this has been shown to be unhealthy. Don’t leave cooked food standing for too long before eating.

Using the roasting hood traps heat, moisture and flavor that is normally lost on an open top barbecue. With the hood closed and the barbecue pre-heated, its important to then turn some burners to Low and others to OFF in order to not overheat the barbecue which could result in increased temperature hazards and burning your food. For covered cooking, there are two basic ways to cook: (A) Direct Cooking and (B) Indirect Cooking (A) Direct Cooking Method This is when you place the food directly over the lit burners, either on the grill or the hotplate. This method is great for frying, searing and grilling, especially with thinner cuts and foods that require shorter cooking time. Cooking takes less time than with the hood open, and the results are more tender and juicy. Preheat the barbecue with all burners on high and the hood closed for 5 minutes. Note that the temperature at the cooking surface can be around 100ºC higher than the temperature measured at the hood thermometer. Importantly, once the barbecue is pre-heated and the hood is closed, heat is trapped around the food, so the burners will only need to be on Low and in many cases, some of the burners OFF. Heat from the lit burners will circulate all through the hood cooking quite evenly. Fatty foods like sausages, can be cooked completely above the OFF burners, retaining juiciness and flavor without risk of flare-up that results only in burning. Quite close attention needs to be paid to the food, and the burners frequently reset to Low or OFF as required to prevent overheating. Don’t be afraid to open the hood often to check progress. You are in full control of the temperature by turning burners higher, lower or OFF as required. The gas burners will respond instantly and powerfully to your control.

Most importantly, use the hood thermometer as a warning guide that the barbecue is too hot. For grilling most foods, aim to keep the thermometer below 200ºC to avoid burning. Never let the temperature reach into past 250º Celsius or the barbecue will overheat and burn your food. A separate probe thermometer is available for purchase from barbecue retailers. This takes the guesswork out of knowing when your food is cooked. Barbecue Tip Great chefs will tell you that most meats need to “rest” away from the heat of the barbecue before slicing for a few minutes to allow the moisture pushed to the surface to redistribute. If you don’t rest the meat, moisture that has pooled near the surface will run out and the rest of the roast will be quite dry. Use the few minutes while resting the meat to open the barbecue hood, turn all burners to Hi for 2 or 3 minutes to burn off food residue. After 3 minutes, turn the barbecue OFF. While the cooking surfaces are still hot, take a long handled brush or scraper and remove remaining oil and food residue. You should use an oven mitt to avoid burns. 3 minutes now will save 30 minutes next barbecue. Always remember to switch the barbecue OFF once you are finished cooking. (B) Indirect Cooking Method This is when you place the food only above burners that are OFF. The other burners are adjusted in combinations of Low and OFF to maintain constant lower roasting temperatures. This method is ideal for thicker cuts of meat, legs of lamb, pork, shoulders of beef, whole chickens and whole fish. Moist, hot air rises from the lit burners and circulates around the food, trapping juices and flavor. Even cakes and breads can be cooked in your barbecue this way. Cooking low and slow lets the food cook completely through without burning on the outside, yet remaining juicy and tender on the inside. Best results are achieved by placing your roast in a rack and that rack in a drip pan. The roast is elevated to allow heat to circulate all the way around, and water, wine, juices, herbs can be added to the drip pan to help flavor the roast and make a baste or gravy.

Preheat the barbecue with all burners on Hi and the hood closed for 5 minutes. Importantly, once the barbecue is pre-heated and the hood is closed, heat is trapped around the food, so the burners that are on will mostly only need to be on Low and in many cases, more of the burners turned OFF. Heat from the lit burners will circulate all through the hood cooking quite evenly. On a 4 burner barbecue, 2 burners under the grills on Low and 2 burners under the hotplate OFF is often the best setting for roasting. Place the roast on its rack in the drip pan onto the hotplate. Contrary to some beliefs, the slower and lower (temperature) the food is cooked, the more even, tender and juicier the results will be. Importantly, use the hood thermometer as a warning guide that the barbecue is too hot. For roasting most foods, aim to keep the thermometer around 160ºC to avoid burning. Note that the temperature at the roasting rack may be up to 25ºC higher than the temperature measured at the hood thermometer. For short periods of browning only, or for 10 minutes to make pork crackling, Ideal Hood Thermometer aim for around 240ºC. Note that temperature at the roasting rack may be up to 25ºC higher than the temperature measured at the hood thermometer and most foods will quickly burn at this setting. For smoking, lower temperatures and longer cooking times will result in Ideal Hood Thermometer more intense smoke flavour and more tender meats. Aim for around 90ºC. Temperature for Smoking Note that temperature at the roasting rack may be up to 25ºC higher than the temperature measured at Roasting Rack Temperature the hood thermometer. Always use a probe Roasting Rack Temperature thermometer to ensure that the meat has cooked all the way through to the correct temperature. Don’t ever let the temperature reach above 250º Celsius zone or the barbecue will overheat and burn your food. A separate probe thermometer is available as an accessory from barbecure retail stores. This takes the guesswork out of knowing when your food is cooked. Always remember to switch the barbecue OFF once you are finished cooking.

To obtain correct temperature use an instant-read meat thermometer in the thickest part of the flesh, be careful not to touch any bone. Beef Veal Pork Lamb Poultry

Poultry Seafood Fish is done when flakes easily when prodded with a fork or knife in the thickest part. Frozen fillets should not be thawed before barbecuing. Cooking times will be approximately double that of fresh fish.

Your barbecue will look better and last longer if you keep it clean. Follow these simple steps. The Cooking Surfaces: While the cooking surfaces are still hot, take a long handled brush and a scraper and remove remaining oil and food scraps. You should use an oven mitt to avoid burning yourself. The Burners: Occasionally the burner holes may get clogged with grease and food particles. Leaving the burners on for a maximum of 5 minutes with the hood open after you’ve finished cooking will remove most of this. However, you should check the burners periodically for any sort of blockage. In particular, you should ensure that the aeration vents are free of insect nests and spider webs. To clean the burners, let them cool down, then remove and inspect them. If any of the holes are clogged, gently tap the burner onto a hard surface to remove residue. Use a wire brush to unclog the holes. Then lightly coat the burners with canola oil for ongoing protection. The Barbecue Body: Grease can build up on the body of the barbecue. Simply clean it off with hot water and detergent. Do not use oven cleaner as this will damage the surface coating. Stainless steel requires extra care. See the notes below. The Drip Tray: You should change the fat absorbent material and the disposable tray regularly. Also, keep the fat channeling tray itself clean to prevent a build up of grease. If you don’t do this, a fat fire can result. This can be quite dangerous, and will certainly void the warranty on your barbecue. How To Care For Stainless Steel Even though stainless steel is remarkably resistant to tarnish and rust relative to ordinary steels, it still needs proper care. We recommend the following: After use, clean the stainless steel surfaces with fresh water and a soft cloth. Where light cleaning is needed, a commercially available stainless steel cleaner with a soft cloth should be used. To repair minor tea staining or pitting, you can use a light, non-metallic scourer. It is important that you rub with the natural grain of the stainless steel surface to avoid leaving visible scratch marks. Use 3M stainless steel cleaner available for your local barbecue store to polish and protect all stainless steel surfaces. Follow the manufacturer's instructions on the can. Do not use while the barbecue is on or still hot! Between uses, it is a good idea to leave the barbecue covered to prevent dust and air borne salts settling on the stainless steel surfaces. If left for too long, these particles can act as rust centers. With a small amount of care, your investment in quality stainless steel will keep its beautiful finish as well as its value for a long time to come. Storing Your Barbecue Your barbecue is designed to be used outdoors. However, just like a car, you will prolong the life of the appliance if you store it out of direct exposure to the elements when not in use. This can be done in many ways: Place a waterproof cover over it. These are available from most barbecue retailers. Move the barbecue to a covered location. If you are storing it in a closed room (eg a shed or a garage) you should keep the cylinder away from any other cylinders or any cars, boats, motorcycles or any other petrol engines. If you don’t use it for a few months, lightly spray all surfaces with canola oil. This will help protect against corrosion.

Apart from cleaning, your barbecue is a fairly low maintenance item. A couple of things are worth looking at though. Remember to turn off and disconnect the gas before any maintenance is carried out. If your barbecue uses a flexible hose to connect to the gas, check the rubber O-ring on the regulator end of the hose assembly at least once a year. If it appears worn or cracked, have it replaced. We recommend having your barbecue checked by an authorized service agent every 5 years. This is to ensure there are no leaks and that all components are still functioning correctly. If you use a portable LPG gas cylinder, you will need to have the cylinder serviced or replaced every ten years. The date of the last service should be stamped on the neck of the bottle. As you can see, it’s easy to keep your barbecue in great shape so it can give you years of trouble free enjoyment. Replacing The Hose If there are any signs of wear or cracking in the barbecue, you will need to replace it immediately. Ensure you replace it with a hose and regulator purchased from a barbecure retailer to ensure proper gas connection compatibility. Connect the nut of the hose to the gas inlet on the right side of the barbecue. You MUST use a spanner to tighten it properly. Do not use sealing tape. The connection is designed to seal properly without it. Perform a leak test as explained in the installation section before using. Replacing The Burners Occasionally you will need to remove your burners for cleaning or adjustment. To remove the burner, remove the split pin on front end of burner, carefully lift burner up and away from valve opening at the front of the barbecue. Reverse this procedure to replace the burner, taking care that the open end of the burner engages properly to the valve.

continually updating our barbecues, so these specifications may change over time. Gas connection: 5/8”-18 UNF at the T-piece near the side burner valve.