Griddle plate cooking
The cast iron burners heat the griddle plate directly, which then cooks the food on contact. Griddle plates enable the cooking of smaller items that would, otherwise, fall through the grill. They can also be used for searing cuts of meat or cooking food like eggs that would not be possible to cook on a grill. Griddles can also be used to heat pans.
Roasting (hooded barbecues only)
If your barbecue is supplied with a roasting hood rather than a lid you are able to roast or bake in a similar way as in a conventional gas oven. It is advisable not to place fatty food onto the warming basket to avoid the possibility of juices and fat running down the back of your barbecue. For best results place the food you wish to bake or roast in a metal baking tray and set it on one side of the cooking grill. Turn the burners directly under the food to the ‘OFF’ position and the burners opposite the food to the ‘Medium’ setting. Close the lid and this will form an oven to cook the food ‘indirectly’. Monitor the temperature using the temperature gauge on the lid. If the internal heat becomes too high, turn the burners to the ‘low’ position. It is not necessary or advisable to have all of the burners on high when the hood is closed. If the hood is opened during cooking to check on the progress of the food, please allow extra cooking time for the barbecue to regain its temperature. Take care when opening the hood as hot steam can be released on opening.
Warming Basket
Warming baskets are a convenient way to keep cooked food warm or to warm items such as bread rolls. Care should be taken to ensure fat does not drip from the warming basket when the hood is open which could then drip from the barbecue. Always check that your warming basket is properly fitted before use.
Flare-up control
Fat Fires
The foil liner must be emptied and the drip tray cleaned of food debris after each cooking session. If the barbecue is to be used for commercial use or 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 out the foil liner, 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 at the bottle.
•Keep everyone at a safe distance from the barbecue and wait until the fire has burnt out.
•Do not close the hood of the barbecue.
•NEVER DOUSE A BARBECUE WITH WATER. IF AN EXTINGUISHER IS USED, IT SHOULD BE A POWDER TYPE.
•DO NOT REMOVE THE DRIP TRAY.
•If the fire does not seem to be abating or appears to be worsening, contact your local Fire Brigade for assistance.
Manual ignition instructions
•Insert a long, lit match through the
•When the burner is lit turn on the remaining burners from right to left.
•Confirm that each burner is lit before turning on the next burner
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