Barbecue King CLASSIC 800 User manual
WELCOME
T
O
THE UNIVERSE
OF
BARBECUE
KING
OUTDOOR
COOKING
IN
STRUC
TIONS
F
or
T
he
Safe
Use
And
Enjo
yment
Of
Y
our
Ne
w
BARBECUE KING
CLASSIC 800
Congratulations On Your Purchase
Thank you and
congr
at
ulations for
c
hoosing
a
quality
barbeque
as
par
t
of your
outdoor
ent
er
taining
w
orld.
By
following
these
instructions
for
safe
and
easy
operation,
you
will
enjoy
year
s
of
satisfying,
trouble-free
outdoor
cooking.
And
when
you’
re
fully
up
and
running,
you
can
visit
your
retailer
for
some
great
accessories
and
cooking
tips
to
mak
e
your
experience
even
more
rew
arding.
But
fir
st
things
fir
st....
Safety First
Canada 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. It is vital that
you study these instructions carefully before operating the appliance. In addition, we would like to
draw your attention to these points:
•
This
barbeque
is
an
outdoor
appliance
only
.
Under
no
circumstances
should
it
be
used
indoor
s.
•
This
barbeque
has
not
been
appro
ved
for
marine
use.
•
Do
not
perform
an
y
servicing
on
the
barbeque
your
self
.
This
includes
internal
adjustment
of
the
regulator
and
g
as
valves.
S
ervicing
can
only
be
car
ried
out
by
authorised
tec
hnicians.
•
It
is
impor
tant
that
you
install
your
barbeque
exactly
as
described
in
these
instructions.
In
par
ticular
you
should
k
eep
the
barbeque
clear
of
combustible
material,
and
you
should
c
hec
k
for
leaks
whenever
a
new
connection
is
made.
•
Do
not
store
c
hemicals
or
fl
ammable
materials
near
this
appliance.
•
Do
not
place
ar
ticles
on
or
ag
ainst,
or
enclose
this
appliance.
•
The
barbeque
gets
extremely
hot
while
in
use.
K
eep
c
hildren
aw
ay
from
the
appliance
until
it
has
cooled
to
normal
temperatures.
•
It
is
a
good
idea
to
tie
bac
k
long
hair
and
loose
clothing
while
cooking
in
case
of
unexpected
fl
are
ups.
•
Don
’
t
leave
food
unat
tended
on
the
barbeque.
•
F
at
fi
res
are
the
most
common
cause
of
problems
in
barbeques.
They
are
caused
by
a
build
up
of
grease
in
the
drip
tray
and
the
inside
of
the
barbeque
frame.
A
fat
fi
re
can
be
dif
fi
cult
to
put
out,
and
will
be
dangerous
if
it
spreads
to
the
g
as
hose.
Y
ou
should
k
eep
your
barbeque
clean
to
av
oid
this
occur
rence.
F
at
fi
res
will
void
the
w
a
r
ranty
.
•
Do
not
transpor
t
the
barbeque
whilst
it
is
hot
because
there
is
a
risk
that
the
contents
of
the
drip
tray
will
fall
out.
• K
eep
the
barbeque
sheltered
from
the
wind.
Wind
interferes
with
the
fl
ames
and
can
prevent
your
barbeque
from
heating
up
properly
and
can
even
damage
some
components.
•
Mak
e
sure
the
surface
is
level.
This
is
safer
,
and
mak
es
cooking
easier
.
•
Don
’
t
put
the
barbeque
too
close
to
windows
or
an
ywhere
else
where
cooking
smok
e
is
lik
ely
to
cause
a
problem.
•
This
appliance
shall
only
be
used
in
an
above
ground,
open
air
situation
with
natural
ventilation,
without
stagnant
areas,
where
g
as
leakage
and
products
of
combustion
are
rapidly
disper
sed
by
wind
and
natural
con
vection.
2
3
Where To Put Your Barbeque
Most importantly, you must observe the clearances listed
on the data sticker on your barbeque. It will tell you how close you can put the barbeque 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.
MM
MM
MM
Putting
Y
our
Barbeque
In
An
Enclosur
e
An
y
enclosure
in
whic
h
the
appliance
is
used
shall
comply
with
one
of
the
following:
An
y
enclosure
with
w
alls
on
all
sides,
but
at
least
one
permanent
opening
at
ground
level,
and
no o
verhead
co
ver
.
Within
a
par
tial
enclosure
that
includes
an
o
verhead
co
ver
and
no
more
than
two
w
alls.
4
Within
a
par
tial
enclosure
that
includes
an
o
verhead
co
ver
and
more
than
two
w
alls,
the
following
shall
apply:
•
At
least
25%
of
the
total
w
all
area
is
completely
open;
and
•
At
least
30%
of
the
remaining
w
all
area
is
open
and
unrestricted.
In
the
case
of
balconies,
at
least
20%
of
the
total
of
the
side,
bac
k
and
front
w
all
areas
shall
be
and
remain
open
and
unrestricted.
Assembly Of Your Classic 800
The King Classic 800 comes to you almost fully assembled. It is constructed from premier grade materials, and is
designed as an impressive centre piece of your outdoor entertaining area.
T
he
Left
Side
Shelf
Screw the side shelf to the left side of the barbeque trolley using the screws and washers provided. You will not
need any nuts - the screws feed directly into pre-threaded holes in the barbeque side panel. Depending on the
model, you may need to remove some of the screws from the side of the barbeque, and use those screws to
attach the side shelf.
Assembly Of Your Classic 800
T
he
Barbeque
The
Bur
ners
Your barbeque contains 2 stainless steel burners which provide a clean gas flame and allow for efficient
heat distribution over the cooking area. Your barbeque should come with the burners already in place. If
you need to replace the burners for any reason, full instructions are given in the maintenance section of
this manual
.
The FlameTa
mer
The flame tamer goes between the burner flame and the grills to distribute the heat more evenly. Your
barbeque is equipped with stainless steel flame tamers, which are corrosion resistant, lightweight, but
shaped to provide added strength. The flame tamers sit on the first ledge just above the burners. Lugs on
the barbeque body help to locate the flame tamers so they sit neatly in position.
5
t
2 flame tamers
Assembly Of Your Classic 800
T
he
Barbeque
The
F
at
Collection
Syst
em
The fat tray can be completely removed and replaced for convenience and ease of cleaning. It is a good idea
before using the barbeque to line the fat tray with a sheet of aluminum foil and a layer of fat absorbent material.
The fat tray
6
Features Of The Classic 800
T
he
Roasting
Hood
The roasting hood
opens
up a
new
dimension in barbequing.
W
e have a
whole
section
dedicated
t
o
"co
vered
cooking"
Fir
m
Grip Handle
T
o
mak
e
opening
and
closing
easier
,
the
handle
is
comfor
table
to
grip,
and
is
positioned
a
comfor
table
distance
from
the
surface
of
the
hood.
The
handle
end
caps
have
insulating
material
inside
them
to
protect
the
handle
from
excessive
heat
conduction.
7
Balanced
Hood
At
tac
hment
The
roasting
hood
comes
already
at
tac
hed
to
the
barbeque
body
.
It
is
designed
to
be
easy
to
open
and
close,
with
most
of
the
weight
being
car
ried
by
the
pi
v
ot
pins.
TheT
emper
at
ure
Gauge
Con
veniently
positioned
and
calibrated
to
gi
ve
you
an
estimate
of
the
temperature
inside
the
barbeque.
L
Heavy
Duty
Loc
kable
Cast
ors
Castor
s
are
designed
to
tak
e
the
full
weight
of
the
trolley
without
undue
strain,
and
allow
fluid
mobility
across
most
bac
k
yard
surfaces.
By
pressing
down
on
a
lever
,
you
can
loc
k
the
castor
s
to
prevent
un
w
anted
mo
vement.
Str
ong Side Shelf
Made
from
thic
k,
high
grade
stainless
steel
and
secured
to
the
car
t
at
seven
points,
the
shelf
has
been
designed
to
suppor
t
all
reasonable
loads.
Cylinder
Compar
tment
The
cylinder
is
safely
housed
in
its own
platform,
con
veniently
accessible
in the
cabinet
Connecting The Gas
Connecting
An
LPG
Gas
Cylinder
This
barbeque
is
designed
t
o be
used
with
a 9kg
LPG
cylinder
. In certain countries larger tanks may need to be place under
one of the side shelves.
This
section
details ho
w
t
o
saf
ely
connect
and
disconnect
g
as.
Carefully
place
a
full
g
as
cylinder
into
the
tray
so
that
the
cylinder
sits
neatly
and
securely
into
the
circular
cutout.
Take
the
hose
that
came
with
the
barbeque,
c
hec
k
that
it
has
a
rubber
seal
on
the
regulator
end
of
it,
and
connect
this
end
of
the
hose
to
the
g
as
cylinder
. Y
ou
won
’
t
need
a
spanner
here.
J
ust
turn
the
fit
ting
in
an
anticloc
kwise
direction
and
hand
tighten
as
much
as
you
can.
This
should
seal
it
suf
ficiently
.
On
most
models,
the
hose
is
already
connected
to
the
barbeque.
However
,
if
you
need
to
reconnect
or
replace
the
hose
for
an
y
reason,
proceed
as
follows:
Take
the
end
of
the
hose
with
the
hexagonal
nut
and
screw
it
onto
the
g
as
inlet
on
the
right
side
of
the
barbeque,
under
the
control
panel.
Y
ou
will
need
a
spanner
to
tighten
it
properly
.
If
possible,
use
two
spanner
s,
one
for
the
hose
and
one
for
the
inlet
on
the
barbeque.
This
will
mak
e
it
easier
to
tighten.
Do
not
use
sealing
tape.
The
connection
is
designed
to
seal
properly
without
it.
Conduct
a
leak
test
before
use
- see
below
.
Leak
T
esting
Bef
ore pr
oceeding,
it
is
impor
tant
that
you leak
t
est
the
barbeque.
Mak
e
sur
e all
the
barbeque control
knobs
are
OF
F
.
If
you
have
a
por
table
g
as
cylinder
,
turn
the
cylinder
ON
by
rotating
the
knob
anti-
clockwise.
Spray
or
pour
soapy
w
ater
(about
the
same
concentration
as
dish
w
ater)
along
the
g
as
line
including:
•
The
g
as
connection
at
the
inlet
of
the
barbeque
•
The
g
as
hose
•
The
g
as
connection
at
the
g
as
cylinder
If
bubbles
appear
,
there
is
a
g
as
leak.
If
the
leak
is
at
a
connection,
tighten
and
retest.
If
the
leak
is
an
ywhere
else,
or
if
you
cannot
resolve
the
leak,
do
not
proceed.
T
urn
the
g
as
cylinder
of
f
and
consult
your
retailer
.
8
Lighting Your Barbeque
Lighting
T
he
Barbeque
Lighting
the
barbeque
is
easy
,
but
must
be done
with
due
car
e.
Mak
e
sure
that
the
g
as
is
turned
on
at
the
cylinder
,
and
that
the
roasting
hood
is
up.
Main
barbeq
ue
burner
s:
Eac
h
burner
has
an
advanced
form
of
ignition
known
as a
flame
thrower
ignition.
The
valve
throws
a
flame
to
the
side
of
the
burner
to
light
it.
T
o
acti
vate,
push
the
knob
in
and
turn
anticloc
kwise
to
the
high
position.
Hold
the
knob
in
until
the
burner
ignites.
Y
ou
may
need
to
push
and
turn
the
knob
several
times
before
ignition.
If
Y
ou
Ha
ve
Dif
fi
culty
Lighting
If
the
burner
doesn
’
t
light
fir
st
go,
return
the
knob
to
the
of
f
position
and
try
a
couple
more
times.
If
the
burner
still
does
not
light,
w
ait
a
few
minutes
to
allow
the
g
as
to
disper
se
before
trying
ag
ain.
If
satisfactory
operation
cannot
be
ac
hieved,
consult
your
retailer
before
proceeding.
Note
carefull
y:
F
ailure
to
follow
the
lighting
procedures
cor
rectly
can
lead
to
a
hazardous
condition.
Turning
Of
f
9
When
you’
ve
finished
cooking,
leave
the
burner
controls
on
high
for
a
maximum
of
5
minutes
to
burn
of
f
excess
grease
from
the
flame
tamer
,
the
burner
s
and
other
surfaces.
T
o
turn
the
barbeque
of
f
,
it
is
best
to
turn
of
f
the
cylinder
fir
st,
and
allow
all
the
g
as
lef
t
in
the
hose
to
burn
of
f
.
This
will
only
tak
e a
couple
of
seconds.
Then
turn
of
f
all
burner
controls.
It’
s
okay
to
leave
the
cylinder
connected
to
your
barbeque
while
it’
s
not
in
use.
Note
carefull
y
:
F
ailure
to
follow
these
shutdown
procedures
cor
rectly
can
lead
to
a
hazardous
condition.
Off
High
Low
Lighting Your Barbeque
Contr
olling
T
he
Flames
10
too
much
yello
w
tipping
cor
rect
flame
All
burner
control
knobs
have
three
basic
positions:
Of
f
,
High
and
L
o
w
.Y
ou
can
ac
hieve
an
y
flame
height
between
low
and
high
by
rotating
the
control
knob
between
these
positions.
()'(
,/
/&&
()'(
,/
/&&
burner
on
high
burner
on
low
Chec
king
T
he
Flame
Main
Barbeque
Bur
ners
Mo
ve
the
hotplate,
grills
and
flame
tamer
s
aside
so
that
so
that
you
can
see
the
flames.
They
should
be
a
sof
t
blue
colour
with
yellow
tips.
If
the
flames
are
too
yellow
,
there
is
too
much
g
as
and
not
enough
air
.
The
flame
will
be
inefficient
and
will
gi
ve
of
f
too
much
smok
e.
If
the
flame
is
too
pale,
there
is
too
much
air
and
not
enough
g
as.
If
either
of
these
situations
occur
,
you
will
need
to
adjust
the
burner
s.
W
ait
for
the
burner
s
to
cool
down,
then
remo
ve
them
by
undoing
the
screw
whic
h
secures
the
burner
to
the
bac
k
of
the
barbeque.
Y
ou
will
see a
screw
on
the
right
side
of
eac
h
burner
whic
h
secures
the
burner
end
cap.
L
oosen
this
screw
so
that
you
can
rotate
the
end
cap:
rotate
the
end
cap
anticloc
kwise
to
increase
the
yellow
tipping,
and
anticloc
kwise
to
reduce
the
yellowness
of
the
flame.
Be
sure
to
retighten
the
screw
when
you
have
finished,
and
to
replace
the
burner
as
described
on
page
19.
If
you
are
unable
to
set
the
flame
cor
rectly
,
you
should
consult
your
retailer
before
fur
ther
use.
Special
note:
“Blowbac
k”
is
a
situation
where
the
flame
burns
inside
the
burner
,
tow
ards
the
front.
It
can
be
recognized
by
a
sharp
roaring
sound
coming
from
the
burner
.
It
is
not
dangerous
unless
it
is
allowed
to
per
sist.
If
this
occur
s,
simply
turn
the
burner
of
f
,
w
ait
a
few
seconds,
then
relight.
First Time Use
Curing
T
he
Cooking
Surf
ace
During
manufacturing,
the
cooking
surfaces
(hotplate
and
grills)
were
coated
with
oils,
and
in
the
case
of
cast
iron,
with
non-toxic
paint.
This
paint
will
come
of
f
completely
over
time.
Its
purpose
is
purely
to
help
protect
your
barbeque
during
transpor
t
and
storage.
Before
fir
st
use,
w
ash
the
hotplate
and
grills
with
w
arm
soapy
w
ater
,
then
rinse
thoroughly
with
fresh
w
ater
.
Coat
the
top
of
the
hotplates
and
grills
with
canola
oil
or
something
similar
.
Light
the
barbeque
as
described
earlier
. L
eave
the
barbeque
with
all
burner
s
on
low
for
about
30
minutes.
P
aint
may
come
of
f
at
this
time.
Now
clean
the
surfaces
with
w
ater
and
a
brush.
Be
careful
of
steam
coming
of
f
the
cast
iron
surface
while
doing
this.
The
hotplates
and
grills
are
now
cured
and
ready
for
use.
This
process
only
needs
to
be
done
the
fir
st
time
you
use
the
barbeque.
F
or
ongoing
protection
of
the
cooking
surfaces,
follow
the
procedures
in
the
Cleaning,
Storage
and
Maintenance
sections.
Fill
T
he
F
a
t
T
ray
It
is
a
good
idea
to
line
the
main
fat
tray
with
aluminum
foil
to
assist
with
cleaning.
Man
y
people
also
place
absorbent
material
onto
the
tray
.
Pr
eparing
To
Cook
Lightly
coat
the
cooking
surfaces
with
oil.
This
will
prevent
food
from
sticking.
Light
the
burner
s
and
leave
on
high
for
about
3-5
min
utes
to
w
arm
the
barbeque
up.
Once
the
barbeque
is
w
armed
up,
you
should
set
the
burner
s
to
your
desired
cooking
temperature.
Y
ou’
re
now
ready
to
star
t
cooking
up
a
feast.
Contr
olling
Flar
e
Up
Flare-ups
are
sudden
bur
sts
of
flame
that
come
up
over
the
top
of
the
grill.
They
are
caused
by
natural
cooking
juices
from
your
food
falling
onto
the
flame
tamer
and
then
burning.
A
lit
tle
bit
of
flare-up,
as
well
as
the
resulting
smok
e,
is
a
good
thing.
It’
s
what
gi
ves
barbequed
food
that
unique
outdoor
flav
our
.
But
if
it
happens
too
of
ten,
or
if
the
flame
lasts
more
than
a
couple
of
seconds,
your
food
will
c
har
,
so
you
need
to
control
it.
Fir
st
of
all,
cooking
very
fat
ty
foods
will
cause
a
lot
of
flare
up.
Y
ou
should
trim
excess
fat
of
f
your
meat.
Also,
excess
flaring
usually
means
your
burner
controls
are
up
too
high.
T
ry
turning
them
down.
Finally
,
moving
the
meat
aw
ay
from
the
flaring
will
help
reduce
the
problem.
S
ome
very
fat
ty
foods
can
really
only
be
cook
ed
on
the
hotplate,
or
using
the
indirect
cooking
method
as
described
on
page
17.
11
Cooking Hints
K
eeping
Y
our
F
ood
Moist
It’
s
easy
t
o keep your food
moist
and
succulent
on a barbeque by follo
wing
these
guidelines:
•
Use
tongs
instead
of
a
fork
when
turning
meat
and
poultry
.
A
fork
pierces
the
fl
esh
and
causes
the
juice
to
seep
out.
•
R
esist
the
temptation
to
k
eep
turning
meat
over
.
J
uices
tend
to
rise
to
the
top
of
a
piece
of
meat
and
then
set
tle.
Eac
h
time
you
turn
the
meat
over
,
the
juices
are
lost.
It’
s
bet
ter
to
quickly
sear
the
meat
on
eac
h
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
lik
e
salt
with
your
food,
try
adding
it
at
the
end
instead
of
before
or
during
cooking.
S
alt
draws
the
natural
moisture
out
of
the
food
and
dries
it
out.
•
Baste
the
food
with
light
marinade
or
canola
oil
a
couple
of
times
while
cooking,
though
w
atc
h
out
for
excessi
ve
fl
are-up.
•
Using
a
roasting
hood
is
an
excellent
w
ay
to
preserve
cooking
vapour
s
and
juices,
par
ticularly
since
your
food
cooks
more
quickly
and
evenly
.
Other
Useful
T
ips
You don’
t
need
t
o be an exper
t
t
o
serv
e up a
tasty
, good looking
meal.
Try these
ideas:
•
Baste
the
food
with
light
marinade
or
canola
oil
a
couple
of
times
while
cooking,
though
w
atc
h
out
for
excessi
ve
fl
are-up.
•
If
you
lik
e
salt
with
your
food,
try
adding
it
at
the
end
instead
of
before
or
during
cooking.
S
alt
draws
the
natural
moisture
out
of
the
food
and
dries
it
out.
•
Although
cooking
on
the
hotplate
looks
easier
,
cooking
on
the
grill
gi
ves
you
a
more
authentic
barbeque
fl
av
our
.
Natural
juices
drip
onto
the
fl
ame
tamer
and
then
vapourise,
with
the
vapour
s
penetrating
bac
k
into
the
food.
•
As
an
alternati
ve
to
simply
grilling,
try
marinating
your
meat,
fi
sh,
poultry
or
vegetables
fi
r
st.
The
longer
you
leave
the
food
to
stand
in
the
marinade,
the
more
thoroughly
the
fl
av
our
will
soak
through.
S
everal
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.
• T
o
prevent
meat
from
curling,
slash
the
remaining
fat
at
roughly
intervals,
taking
care
not
to
cut
into
the
meat.
•
A
void
burning
or
c
har
ring
food
as
this
has
been
shown
to
be
unhealth
y
.
Don
’
t
leave
cook
ed
food
standing
for
too
long
before
eating.
12
Cooking Times
These
tables give an appro
ximat
e guide
t
o
cooking
times
for
both
direct and indirect
cooking.
Exact
times
will
vary
depending on
the
siz
e and
shape
of your food, its
initial
t
emper
at
ure, and ho
w
w
ell you like your food
cook
ed.
Beef
Thermometer
T
emperature:
R
are
=
60ºC,
Medium
=
66ºC,
W
ell
=
77ºC
Cut
of
Meat
W
eight
or
Thic
kness
Barbeq
ueing
Method
Appr
o
x.
Cooking
T
ime
R
oasts
2 k
g
Indirect
50
min
per
k
g
(rare)
Steaks
(T
-bone,
New
Y
ork,
P
o
r
terhouse,
R
ound,
Sirloin)
2.5
cm
Direct
5-6
min
per
side
(rare)
R
ump
Steak
3.5
cm
Direct
5-7
min
per
side
(med
rare)
Minute
Steaks
0.5
cm
Direct
1.5-2
min
per
side
(rare)
Ground
Beef
P
a
t
ties
2.5
cm
Direct
4-5
min
per
side
(rare)
5-6
min
per
side
(med.
rare)
6-7
min
per
side
(well
done)
P
oultry
Cut
of
Meat
W
eight
or
Thic
kness
Barbeq
ueing
Method
Appr
o
x.
Cooking
T
ime
Chic
k
en
(whole)
2 k
g
Indirect
1.25
hour
s
Chic
k
en
(halved
or
quar
tered)
2 k
g
total
Indirect
55-65
min
Chic
k
en
(breasts,
boneless)
150
g
ea
Direct
or
Indirect
12-15
min
(direct)
23-25
min
(indirect)
Wings
120
g
ea
Direct
or
Indirect
23-30
min
(direct)
35-40
min
(indirect)
Cut
Up
L
egs
and
Wings
2 k
g
Direct
or
Indirect
10
min
(direct)
40
min
(indirect)
Boneless
Cubes
(F
or
K
ebabs)
2.5
cm
Direct
12-15
min
total
T
urk
ey
(Whole)
4.5 k
g
Indirect
2-3
hour
s
Seaf
ood
Fish
is
done
when
flak
es
easily
when
prodded
with
a
fork
or
knife
in
the
thic
k
est
par
t.
F
roz
en
fillets
should
not
be
thawed
before
barbequeing.
Cooking
times
will
be
appro
ximately
double
that
of
fresh
fish.
Cut
of
Meat
W
eight
or
Thic
kness
Barbeq
ueing
Method
Appr
o
x.
Cooking
T
ime
Whole
Fish
(with
or
without
head
and
tail)
2 k
g
Indirect
30-35
min
total
Steaks
&
Fillets
2
cm
Direct
3-4
min
per
side
P
rawns
medium
siz
ed
Direct
1.5-2
min
per
side
L
obster
T
ails
300
g
Direct
9-13
min
13
Maintenance
Cleaning
Y
our
Barbeque
Your barbeque will look better and last longer if you keep it clean. Follow these simple steps.
The Cooking Surfaces: Fire the burners on high with the hood open for about 5 minutes - this will burn off
most residual grease. 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. Where
thorough cleaning is required, wait for the cast iron to cool down and wash with hot soapy water. Rinse and
dry before replacing. Finally, coat the hotplate with canola oil to prevent corrosion.
Flame Tamer: When the flame tamers have cooled down, remove them and clean with a scourer or bristle
brush and hot soapy water.
The Barbeque Body: Grease can build up on the body of the barbeque. 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 in the fat tray regularly. Also, keep the fat tray
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 barbeque.
The Barbeque 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. To replace the burners, follow the procedure outlined below.
It may help to coat the surfaces with a light spray of canola oil to prevent corrosion.
To r
eplace
the
bur
ners
If burners are removed for cleaning or maintenance, they must be replaced carefully to ensure that proper
gas flow is maintained. Failure to follow these procedures may result in dangerous gas leaks. Place the open
end of the burner over the gas jet at the front of the barbeque. Lock the burner into place by inserting a screw
through the end of the burner and into the hole at the back of the barbeque body.
14
Maintenance
15
Storing
Y
our
Barbeque
Your barbeque 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 your Barbecue King distributor.
• Move the barbeque 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 intend to use it for a few months, lightly spray all internal barbeque surfaces with canola oil.
This will help protect against corrosion.
Servicing
Y
our
Barbeque
Apart from cleaning, your barbeque 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.
• 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. Also, check all hoses for any sign of wear, abrasion or cracking. Have the hose
replaced if it is at all damaged.
• We recommend having your barbeque checked by an authorised service agent every 5 years. This is
to ensure there are no leaks and that all components are still functioning correctly.
• If you do not participate in a cylinder exchange programme, you will need to have your 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 barbeque in great shape so it can give you years of trouble free
enjoyment.
Ho
w
To
Car
e
F
or
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.
• Keep stainless steel polished to help protect from corrosion. 3M stainless steel cleaner is ideal for this
purpose.
• 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.
• Between uses, it is a good idea to leave the barbeque 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 centres.
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.
Limited Warranty
The warranties in this document give specific rights to the purchaser. These rights are in addition to those implied
by law. Nothing in this warranty document is intended to exclude, modify or restrict the rights which the purchaser
may have under the Trade Practices Act 1974 (cth) or any other legislation which may not be excluded, modified
or restricted by agreement
.
1.
W
arranty
T
erm
2
1
Year
s
Subject
to
the
conditions
set
out
below
,
this
product
is
w
a
rr
anted
to
the
original
purc
haser
to
be
free
from
defects
in
workmanship
and
materials
from
the
date
of
purc
hase
for
the
terms
specified
below:
2
y
ear
s -
barbeque
frame
and
hood
1
y
ear
-
all
other
parts
2.
W
arranty
Conditions
2.1 S
atisfactory
proof
of
the
purc
hase
date
must
be
furnished
at
the
time
of
noti
fi
cation
of
the
defect
for
an
y
claim
under
the
w
a
r
ranty
to
be
enforceable.
2.2
This
w
a
r
ranty
co
ver
s
all
parts
found
to
be
defecti
ve
in
workmanship
and/or
materials
during
the
w
a
r
ranty
period
and
will
be
repaired
or
replaced
at
the
discretion
of
the
manufacturer
at
no
cost
to
the
original
purc
haser
. (Shipping not included)
2.3
This
w
a
r
ranty
will
be
void
and
accordingly
no
claim
of
an
y
nature
whatsoever
will
be
enforceable
if
the
product
has
not
been
assembled,
installed
or
operated
according
to
the
instructions,
or
has
been
subjected
to
abuse,
improperly
treated,
neglected,
rusted
by
exposure
to
the
elements,
misused
and/or
if
an
y
repair
s,
maintenance,
or
service
has
been
done
by
an
unauthorized
per
son.
2.4 T
o
implement
this
w
a
r
ranty
,
please
return
this
product
(freight
prepaid)
to
the
place
of
purc
hase
or
nominated
service
agent.
R
epair
s
outside
w
a
r
ranty
will
be
c
harged
at
a
nominated
rate.
2.5
Eac
h
of
the
manufacturer
,
distributor
and
retailer
will
not
be
liable
for
an
y
incidental
or
consequential
loss
or
damage
arising
from
the
installation
or
operation
of
the
product
and/or
the
failure
of
an
y
par
t
for
an
y
reason
whatsoever
.
2.6
This
w
a
r
ranty
does
not
co
ver
commercial
use.
2.7
This
w
a
r
ranty
does
not
co
ver
claims
arising
from
fat
fi
res.
F
or
Customer
Refer
ence
(File
in a
saf
e
place)
P
urc
hased
from
Date
P
urc
hased
S
erial
No.
Sales
doc
k
et
must
be
k
ept
as
pr
oof
of
purc
hase
date
BRANCHES
IN ASIA
F
or
details
of
service
contact
points,
please
contact
your
place
of
purc
hase.
16
The Next Step
W
e’ve
said
it
before. An
ything
you
can
cook
in
the
kitchen, you
can
cook
on a
barbeque:
soups,
r
oasts,
br
eads,
casser
oles,
stir fr
ies,
pizzas,
c
hips,
smok
ed f
oods,
lasagna...ar
e just a f
ew
of
the
possibilities.
S
ome
of
our
available
accessories
include:
Gas fuse
:
A
w
ard
winning
safety
device.
Shuts
g
as
of
f
fast
and
completely
in
case
of
a
major
leak,
and
helps
you
detect
minor
ones
without
wor
rying
about
soapy
w
ater
.
W
eather
Co
ve
r
:
P
rotect
your
in
vestment
with
a
co
ver
that
fits
neatly
over
your
barbeque
and
protects
it
from
the
elements
as
well
as
bac
k
yard
pests.
Roasting
Rac
k
and
Dish
:
Ideal
accessory
for
covered
cooking
-
Collects
the
juices
from
your
food
as
it
slowly
roasts.
Meat
Thermometer:
Check
the
temperature
of
your
meat
before
taking
it
of
f
the
bbq.
A
must
have
accessory
for
an
yone
cooking
a
roast
on
the
barbeque.
Smok
er
Bo
x
:
Made
from
cast
iron,
this
smoker
bo
x
is
ideal
to
enhance
the
flav
our
of
your
barbeque.
Choose
from
our
selection
of
smoking
c
hips.
Smok
er
Chips
:
Give
your
barbeque
cooking
a
new
dimension
in
flav
our
.
Choose
from
Apple,
Hic
kory
and
Mesquite.
These
wood
smoker
c
hips
are
easy
to
use,
you
just
soak
them
in
w
ater
or
wine
for
2
hour
s
prior
to
barbequeing
and
enjoy
that
traditional
smok
y
flav
our
.
And
there
are
man
y
more.
Ultimately
,
an
ything
you
can
cook
in
the
kitc
hen,
you
can
cook
on
your
barbeque.
More Information?
Need
more
information
or
assistance
in
an
y
w
ay?Y
ou
can
call
your
Barbeques
King distributor
where
barbeque
exper
ts
will
be
happy
to
help
you.
J
ust
phone
(86-21) 61325005 ext 113
Or
visit
our
website
at
www.barbecue-king.com
17
Table of contents
