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After Use
It is a good idea to leave the barbecue on for about 10 minutes after you have finished cooking. This helps
to burn away any excess food residues and oil, and makes cleaning easier.
1. Be sure to turn off all control knobs as well as the cylinder valve.
2. Allow barbecue to cool.
3. Clean the drip tray and cooking surfaces.
Direct Cooking Method
Commonly used for traditional barbecuing. Place food over the lit grill section. Excess flaring may
occur so care must be taken while cooking. Check inside the roasting hood regularly. The direct cooking
method is recommended for steaks, chops, sausages, and hamburgers.
Indirect Cooking
This method of cooking applies only if you have a roasting hood.
Indirect cooking involves little or no heat directly underneath the food. Instead, the food is placed on the
grill, the burners below the food are turned off, and burners on either side are used. The hood is closed
to trap heat and moisture. With this method, heat circulates around the food, cooking by convection. By
trapping the vapour inside your “outdoor oven”, the cooking vapour will fall back on the food on all sides,
not just from underneath. The food cooks more evenly, and stays moist in the process.
Indirect cooking is similar to using a conventional oven and is recommended for rotisserie cooking, roasts,
poultry, casseroles, vegetables and whole fish.
If you are cooking a roast, it is always a good idea to use a roast holder and baking dish. Always use a
baking dish with a depth greater than 35mm. Shallower trays may fill quickly and overflow, which may
cause a fat fire.
Using Your Barbecue
Preparing The Plates And Grills
The porcelain enamel coated grills supplied with your barbecue do not require seasoning before they are
used: simply wash them thoroughly with soapy water, dry, and place on the barbecue.
To Turn Off The Burner
Push in and hold the control knob while turning in a clockwise direction until the off
position is reached.