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5.OPERATION
Fat fires
• Empty and clean the grease trap of all cooking debris after each use.
• If the barbecue is used for large parties, it will need to be turned off every two hours and cleaned. It should be
cleaned more often if you cook a lot of very fatty food (sausages, merguez, etc.). Failure to follow these guidelines
can cause fat fires, which can cause injury and can damage the barbecue.
In the event of a fat fire/Warnings:
• If you can do so safely, turn off all of the gas knobs.
• Close the gas cylinder.
• Keep everyone away from the barbecue and wait for the fire to go out.
• Do not close the barbecue hood.
• NEVER SPRAY YOUR BARBECUE WITH WATER. IF YOU USE A FIRE EXTINGUISHER,
• IT MUST BE A POWDER EXTINGUISHER.
• DO NOT REMOVE THE GREASE TRAP.
• If the fire does not appear to be diminishing or seems to be getting worse, contact the fire brigade for assistance.
After cooking
• After each cooking session, set the barbecue burners to the maximum position and allow them to burn for 5
minutes. This will burn off any cooking residue and consequently help cleaning. Make sure the hood is open
during this operation.
• Always clean your barbecue after each use to prevent the build-up of grease that could catch fire.
Switching off the barbecue
• When you have finished using the barbecue, turn all of the gas valves fully clockwise to the OFF position and turn
off the gas supply to the cylinder.
• Wait until the barbecue is cold before closing the hood.
6.CARE AND MAINTENANCE
• Clean your barbecue regularly between uses and especially after extended periods of storage. Check that the
barbecue and its components are cold enough before cleaning. Never leave the barbecue exposed to the elements
and keep it away from moisture.
• Never spray the barbecue with water when its surfaces are hot.
• Never handle hot parts without protecting your hands.
• To prolong its life and maintain the condition of your barbecue, we strongly recommend that you cover it if
left outdoors for extended periods, especially during the winter months. High-strength tarpaulins and other
accessories for barbecues are available from your local retailer.
• Even if your barbecue is covered for protection, it should be inspected regularly as moisture or condensation may
form, which could damage it. It may be necessary to dry the barbecue and the inside of its protective cover. Fat
residues may mould on parts of the barbecue. This should be cleaned with very hot soapy water.
• Any rusty parts you find that are not in contact with the food should be treated with a rust inhibitor and repainted
with a barbecue or heat-resistant paint.
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