I6. Grill Cooking

onto the hood and down the back of the barbecue.

The burner heats up the lava rock underneath the grill, which in turn heats the food on the grill. The natural food juices produced during cooking fall onto the hot lava rock below and vaporise. The subsequent rising smoke bastes the food, as it travels upwards, imparting that unique barbecued flavour.

When using your barbecue for grill cooking, you may wish to place the hood in the closed position which will hold the heat in and give more even cooking of the food. This should only be done with the burner turned down to a lower setting.

I7. Roasting Hood Cooking

Barbecues equipped with a roasting hood give the option of cooking with hood closed to form an ‘oven’ for roasting food, such as joints of meat, whole chickens, etc.

When roasting, turn the burner under the food to the OFF position. Close the hood and turn the other burner down to a lower setting i.e. low to medium to achieve the temperature required.

DO NOT ALLOW YOUR BARBECUE TO OVERHEAT . Avoid lifting the hood unnecessarily as heat is lost each time the hood is opened.

I8. Side-Burner Cooking

When using the side-burner, care should be taken to ensure that pans are central and flat on the side-burner grid.

I9. Flare-Up Control

Flare-ups occur when meat is barbecued, and its fat and juices fall upon the hot lava rock. Smoke helps give food its barbecued flavour, but avoid excessive flare-up to prevent food being burned. To control flare-up, it is advisable to trim away excess fat from meat and poultry before grilling. The burner should be turned down to a lower setting to reduce flare-up. Flare-ups can be extinguished by applying baking soda or salt directly onto the lava rocks. Always protect your hands when handling anything near the cooking surface of the barbecue.

I10. End of Cooking Session

After each cooking session, turn the barbecue burner to the “high” position and burn for 5 minutes. This procedure will burn off cooking

residue, thus making cleaning easier. Make sure the hood is open during this process.

I11. Turning Off Your Barbecue

When you have finished using your barbecue, turn all the control valves fully clockwise to the “Off” position, then switch off the gas at the bottle. Wait until the barbecue is sufficiently cool before closing its hood.

J. 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.

•Never douse the barbecue with water when its surfaces are hot.

•Never handle hot parts with unprotected hands.

In order to extend the life and maintain the condition of your barbecue, we strongly recommend that the unit be covered when left outside for any length of time, especially during the winter months. Heavy-duty Outback® barbecue covers and other accessories are available from you local Outback® stockist.

Even when your barbecue is covered for its protection, it must be inspected on a regular basis as damp or condensation can form which may result in damage to the barbecue. Any rust that is found that does not come into contact with the food should be treated with a rust inhibitor and painted with barbecue paint or a heat resistant paint. Chrome plated warming racks should be coated with cooking oil.

J1. Cooking Grill

Clean with hot soapy water. To remove any food residue, use a mild cream cleaner on a non-abrasive pad. Rinse well and dry thoroughly.

J2. Burner Maintenance

Your burner has been preset for optimal flame performance. You will normally see a blue flame, possibly with a small yellow tip when the burner is alight. If the flame pattern is significantly yellow, this could be a problem caused by grease from cooking blocking the