Barbeques galore Billabong User manual

INSTRUCTIONS

For The Safe Use And Enjoyment

Of Your New Barbeque

2 burner Billabong

trolley mounted

barbeque

Tools required:

1 adjustable spanner

1 phillips head screwdriver

WELCOME TO THE WORLD OF BARBEQUES

GALORE OUTDOOR COOKING

Safety First

Congratulations On Your Purchase

Australia 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. We urge you to follow the guidelines below together with these instructions for

safe use, to prevent overheating and to produce great cooking results.

• This barbeque is an outdoor appliance only. Under no circumstances should it be used indoors.

• This barbeque has not been approved for marine use.

• Do not perform any servicing on the barbeque yourself. This includes internal adjustment of the

regulator and gas valves. Servicing can only be carried out by authorised technicians.

• It is important that you install your barbeque exactly as described in these instructions. In particular

you should keep the barbeque clear of combustible material, and you should check for leaks whenever

a new connection is made.

• Do not store chemicals or ﬂammable materials near this appliance. Do not spray aerosols in the vicinity

of this appliance.

• Do not place articles on or against, or enclose this appliance.

• The barbeque gets extremely hot while in use. Keep children away from the appliance until it has

cooled to normal temperatures.

• It is a good idea to tie back long hair and loose clothing while cooking in case of unexpected ﬂare ups.

• Fat ﬁres are the most common cause of problems in barbeques. They are caused by a build up of

grease in the fat cup and the inside of the barbeque frame. A fat ﬁre can be difﬁcult to put out, and

will be dangerous if it spreads to the gas hose. You should keep your barbeque clean to avoid this

occurrence. Fat ﬁres will void the warranty.

• Do not transport the barbeque whilst it is hot because there is a risk that the contents of the drip tray

will fall out.

• NEVER leave a barbeque unattended with any burners switched on. Always switch off all burners and

cylinders when the barbeque is not in use.

• Take care when touching a hot barbeque, especially on surfaces close to the ﬁrebox or roasting hood.

• Its ﬁne to pre-heat with all burners on HI and the hood closed, but NEVER let the temperature on the

hood thermometer enter the red danger zone.

• When cooking with the hood closed, turn one or more burners to LO or OFF as required to keep the

barbeque from getting too hot. NEVER let the temperature on the hood thermometer enter the red

danger zone.

• NEVER leave all burners on HI for more than 15 minutes, always stay in control by adjusting burners

to LO and OFF as required to maintain suitable cooking temperatures.

• Follow all manufacturer’s instructions to periodically check for gas leaks.

Thank you and congratulations for choosing a quality barbeque as part of your outdoor

entertaining world.

By following these instructions for safe and easy operation, you will enjoy years 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 make your experience even more rewarding.

But first things first....

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. If you purchased your barbeque in a trolley, you don’t need to be concerned with side clearances. The

barbeque-trolley combination has been laboratory tested, and complies with relevant Australian Standards.

• Keep the barbeque sheltered from the wind. Wind interferes with the ﬂames and can prevent your

barbeque from heating up properly and can even damage some components.

• Make sure the surface is level. This is safer, and makes cooking easier.

• Don’t put the barbeque too close to windows or anywhere else where cooking smoke is likely to cause

a problem.

Where To Put Your Barbeque

Any enclosure with walls on

all sides, but at least one

permanent opening at ground

level, and no overhead cover.

Within a partial enclosure

that includes an overhead

cover and no more than

two walls.

Within a partial enclosure that includes an overhead cover and

more than two walls, the following shall apply:

• At least 25% of the total wall area is completely open; and

• At least 30% of the remaining wall area is open and

unrestricted.

In the case of balconies, at least 20% of the total of the side,

back and front wall areas shall be and remain open and

unrestricted.

Putting Your Barbeque In An Enclosure

This appliance must only be used in an above ground, open air situation with natural ventilation, without

stagnant areas, where gas leakage and products of combustion are rapidly dispersed by wind and natural

convection. Any enclosure in which the appliance is used must comply with one of the following:

Assembling Your Barbeque

2 wheels

one piece grill plate

2 folding side shelves

1 barbeque

2 right legs

(hollow at

bottom)

1 back brace

2 hubcaps 2 left legs

(capped on

bottom)

1 fat cup 1 warming rack

1 base tray

2 side braces

steel ﬂame tamer

(actual shape may differ)

Parts List

2 pairs shelf

brackets

1 axle

2 large steel

washers 2 c-clips

1 front panel

4 x 50mm

screws

4 x 12mm

screws

4 x 15mm

screws

12 x 40mm

screws

8 x collar

screws

12 x ﬂange

nuts

20 x nuts

24 x steel

washers

8 x spring

washers

8 x soft

washers

Assembling Your Barbeque

Take the two left legs - the ones

with the plastic cap on the

bottom. If the barbeque was

upright, these legs would form

the left hand side of the trolley

frame.

Insert the legs into the frame

openings, front and back, as

shown.

You may find it easier to complete

this step with the barbeque on its

side.

We won't secure the legs just yet

- this will be done in a later step.

Start by unpacking the barbeque, and placing it on a smooth, flat surface. Be careful not to damage the

painted or enamel finish. If there is any protective film on the barbeque, it should be removed at the end

of the assembly process.

Prepare For Assembly

Attach The Left Legs

Now, take the legs with the hollow

bottom, as detailed.

As you face the barbeque, these legs

form the right hand side of the trolley

frame.

Insert the legs into the frame

openings on the right hand side of

the barbeque body, front and back.

Again, we won't secure the legs until

later.

Attach The Right Legs

Assembling Your Barbeque

Attach The Back And Side Braces

WHAT YOU NEED

8 x 40mm

screws

8 x steel

washers

8 x spring

washers

8 x nuts

Attach the side braces and back brace

as shown.This will secure the legs to

the barbeque body.

Assembling Your Barbeque

Attach The Base Shelf

WHAT YOU NEED

4 x 40mm

screws

4 x ﬂange

nuts

In this step, we will attach the base

shelf to the legs. Place the base inside

the legs.

When you are screwing the base into

the right hand legs, use the second

hole up from the bottom. The very

bottom hole will be used in the next

step for the wheel axle.

Insert a screw through the face of each

leg, into the base shelf and secure with

a flange nut.

Ensure all screws are tight.

Assembling Your Barbeque

Attach The Wheels

To fit the wheels, notice that the axle has

a groove on one end and a metal stopper

on the other. Place a large steel washer

onto the axle. Then feed it through the

solid face of one of the wheels and then

through the bottom holes of the right

side legs.

2 large steel

washers

1 c-clip

WHAT YOU NEED

Now attach the hubcaps.

Push them directly into the

face of the wheel till they

click into place.

From the other side, push the wheel onto

the axle as shown, then a large steel washer,

and then fix the c-clip to the groove at the

end of the axle.This will keep the wheel in

place.

Assembling Your Barbeque

Attach The Side Shelf Brackets

12mm screw

15mm screw

4 x 12mm

screws

WHAT YOU NEED

4 x 15mm

screws

8 x steel

washers

8 x soft

washers

8 x nuts

The side shelf brackets come in pairs. Look at the

illustration carefully to see how they are positioned on

the side of the barbeque.

Notice that the top of each bracket takes a 12mm screw,

and the bottom takes a 15mm screw. Note also the

arrangement of washers, particularly the soft washers

between the barbeque side and the brackets.

soft washers

Assembling Your Barbeque

Attach The Side Shelves

WHAT YOU NEED

4 x collar

screws

4 x ﬂange

nuts

Bring the side shelf to the brackets.

Hold the side shelf onto the

brackets using the collar screws

and ﬂange nuts through the

bottom bracket holes.

Assembling Your Barbeque

Attach The Front Panel

WHAT YOU NEED

4 x 50mm

screws

Screw the front panel into the

legs.

WHAT YOU NEED

4 x collar

screws

4 x steel

washers

4 x ﬂange

nuts

With the side shelf still in the

folded down position, place

a screw, washer and ﬂange

nut into the top hole of each

bracket.

When you lift the side shelf

into the upright position, the

shelves hook onto these top

screws.

4 x steel

washers

4 x nuts

Position the flame tamer so that it

rests on the lower shoulder of the

barbeque body.

Position the one piece hotplate

and grill so that it sits on the upper

shoulder of the barbeque body.

Flame Tamer

Hotplate and Grill

Assembling Your Barbeque

Main Barbeque Assembly

Your barbeque is now ready to connect up to gas.

Assembling Your Barbeque

Fat Cup

Slide the fat cup into the rear of the barbeque,

along the tracks at the bottom of the barbeque

frame. Ensure the handle points to the rear.

Attach the warming rack as shown.The

arms that can rotate go into the base.

You will need to squeeze the wire ends

inwards so that they fit into the holes

in the barbeque and hood.

Warming Rack

rea

Installation

Portable LPG Cylinders

Place the gas cylinder securely in the cutout of the base shelf.

Ensure that it remains upright at all times.

Take the hose that came with the barbeque, check that it has a

rubber seal on the regulator end of it, and connect this end of the

hose to the gas cylinder. You won’t need a spanner here. Just

turn the fitting in an anticlockwise direction and hand tighten as

much as you can. This should seal it sufficiently.

Important - Conduct a leak test before use. See below.

Leak Testing

Before proceeding, it is important that you leak test the barbeque. Make sure all

the barbeque control knobs are OFF.

Turn the cylinder ON by rotating the knob anti-clockwise.

Spray or pour soapy water (about the same concentration

as washing up water) along the gas line including:

• The gas connection at the inlet of the barbeque

• The gas hose.

• The gas connection at the gas cylinder.

If bubbles appear, there is a gas leak.

If the leak is at a connection, tighten and retest. If the

leak is anywhere else, or if you cannot resolve the leak,

do not proceed. Turn the gas cylinder off and consult

your retailer.

You can also check for leaks using a gas safety gauge,

available at your Barbeques Galore store.This provides

an easier and more convenient way to check for leaks.

ce t

se.

ee below

Lighting the barbeque is easy, but must be done with due care.

Make sure that the gas is turned on at the cylinder. Also, ensure that the hood is up.

Flame Thrower Ignition - Right Hand Burner: This ignition

system works by throwing a flame to the side of the burner to

light it. Push the right hand knob inwards and turn anticlockwise

to the high position. Hold the knob in until the burner ignites. You

may need to push and turn the knob several times before ignition.

Left Hand Burner: Once the right hand burner is alight, you

can light the left hand burner by pushing the knob in and turn

anticlockwise to the high position.

Manual Ignition: You can light your barbeque manually by

holding a lighted match next to one of the burners, then turning

the burner control knob to high. You can access the burner from

underneath the barbeque.

Lighting The Barbeque

If the burner doesn’t light first go, return the knob to the off position and try a couple more times. If the

burner still does not light, wait a few minutes to allow the gas to disperse before trying again. If satisfactory

operation cannot be achieved, consult your retailer before proceeding.

Note carefully: Failure to follow the lighting procedures correctly can lead to a hazardous condition.

If You Have Difﬁculty Lighting

Lighting Your Barbeque

The knobs have three basic positions:

Off, High and Low. You can achieve

any flame height between low and high

by rotating the barbeque control knob

between these positions.

Controlling The Flames

burner on high burner on low

Look underneath the barbeque so that you can see the flames. They should be a soft

blue colour with yellow tips. If the flames are too yellow, there is too much gas and

not enough air. The flame will be inefficient and will give off too much smoke. If the

flame is too pale, there is too much air and not enough gas. If either of these situations

occur, you should consult your Barbeques Galore store

Special note: “Blowback” is a situation where the flame burns inside the burner, towards

the front. It can be recognised by a sharp roaring sound coming from the burner. It is

not dangerous unless it is allowed to persist. If this occurs, simply turn the burner off,

wait a few seconds, then relight.

Checking The Flame

Lighting Your Barbeque

correct flametoo much yellow tipping

Turning Off

When you’ve finished cooking, leave the burner controls on high for a maximum of 5 minutes to

burn off excess grease from the flame tamer, burners and other surfaces.

To turn the barbeque off, it is best to turn off the cylinder first, and allow all the gas left in the hose

to burn off. This will only take a couple of seconds. Then turn off all burner controls. It’s okay to

leave the cylinder connected to your barbeque while it’s not in use.

Note carefully: Failure to follow these shutdown procedures correctly can lead to a hazardous

condition.

First Time Use

Lightly coat the cooking surfaces with oil. This will prevent food from sticking. Light the burners

and leave on high for about 3-5 minutes to warm the barbeque up. Once the barbeque is warmed

up, you should set the burners to your desired cooking temperature. You’re now ready to start

cooking up a feast.

Preparing To Cook

During manufacturing, the cooking surfaces (plates and grills) were coated with a non-toxic paint.

This paint will come off completely over time. Its purpose is purely to help protect your barbeque

during transport and storage.

Coat the top of the hotplates and grills with canola oil or something similar. Light the barbeque

as described earlier. Leave the barbeque with all burners on low and the hood open for about 10

minutes. Some paint may come off the cast iron at this time. Now clean the surfaces with water

and a brush. Be careful of steam coming off 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 first time you use the barbeque. For ongoing protection

of the cooking surfaces, follow the procedures in the Cleaning, Storage and Maintenance sections.

Curing The Cast Iron

Controlling Flare Up

Flare-ups are caused by juices and oils from the food igniting in sudden bursts of flame that come up over

the grill. A little bit of flare up as well as the resulting smoke is a good thing. It’s what gives barbequed

food that unique outdoor flavour. But if it happens too often, or if the flame lasts more than a couple of

seconds, your food will char, so you need to control it.

First of all, cooking very fatty foods will cause a lot of flare up.You should trim excess fat off your meat.

Also, excess flaring usually means the burners controls are up too high, turning them down before flare-

up occurs will usually prevent it happening in the first place.

Moving the meat away from the flare up will also reduce the problem.

Some very fatty foods can only be cooked on the hotplate or indirectly with the hood closed.

Always remember to switch the barbeque OFF once you are finished cooking.

Don’t ever let the temperature reach into the "very hot"

zone or the barbeque will overheat and burn your food. A

separate probe thermometer is available as an accessory

from all Barbeques Galore stores.This takes the guesswork

out of knowing when your food is cooked.

It’s easy to keep your food moist and succulent on a barbeque by following these

guidelines:

• Use tongs instead of a fork when turning meat and poultry. A fork pierces the ﬂesh and causes

the juice to seep out.

• Resist the temptation to keep turning meat over. Juices tend to rise to the top of a piece of meat

and then settle. Each time you turn the meat over, the juices are lost. It’s better to quickly sear

the meat on each 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 like salt with your food, try adding it at the end instead of before or during cooking. Salt

draws the natural moisture out of the food and dries it out.

• Baste food with light marinade or canola oil a couple of times while cooking, though watch out

for excessive ﬂare-up if too much oil is used.

• Using a roasting hood as outlined later in these instructions is an excellent way to preserve

moisture and succulence and takes the hard work out of barbeque cooking.

Keeping Your Food Moist

Other Useful Tips

Cooking Hints

You don’t need to be an expert to serve up a tasty, good looking meal.Try these ideas:

• Although cooking on the plate looks easier, cooking on the grill gives you a more authentic

barbeque ﬂavour. Natural juices drip onto the ﬂame tamer and then vapourise, with the vapours

penetrating back into the food.

• As an alternative to simply grilling, try marinating your meat, ﬁsh, poultry or vegetables ﬁrst.

The longer you leave the food to stand in the marinade, the more thoroughly the ﬂavour will

soak through. Several 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.

• To prevent meat from curling, slash the remaining fat at roughly 5cm intervals, taking care not

to cut into the meat.

• Avoid burning or charring food as this has been shown to be unhealthy. Don’t leave cooked

food standing for too long before eating.

Great chefs will tell you that most meats need to “rest” away from the heat of the barbeque

before slicing for a few minutes to allow the moisture pushed to the surface to redistribute. If

you don’t rest the meat, moisture that has pooled near the surface will run out and the rest of

the roast will be quite dry.

Use the few minutes while resting the meat to open the barbeque hood, turn all burners to high

for 2 or 3 minutes to burn off food residue. After 3 minutes, turn the barbeque OFF. While the

cooking surfaces are still hot, take a long handled brush or scraper and remove remaining oil and

food residue. You should use an oven mitt to avoid burns. 3 minutes now will save 30 minutes

next barbeque.

Always remember to switch the barbeque OFF once you are finished cooking.

This is when you place the food directly over the lit burners, either on the grill or the hotplate.This method

is great for frying, searing and grilling, especially with thinner cuts and foods that require shorter cooking

time. Cooking takes less time than with the hood open, and the results are more tender and juicy.

Preheat the barbeque with all burners on high and the hood closed for 5 minutes. Note that the temperature

at the cooking surface will be around 100ºC higher than the temperature measured at the hood thermometer.

Importantly, once the barbeque is pre-heated and the hood is closed, heat is trapped around the food, so the

burners will only need to be on LO and in many cases, some of the burners OFF. Heat from the lit burners

will circulate all through the hood cooking quite evenly.

Fatty foods like sausages, can be cooked completely above the OFF burners, retaining juiciness and flavour

without risk of flare-up that results only in burning. Quite close attention needs to be paid to the food, and

the burners frequently reset to LO or OFF as required to prevent overheating.

(A) Direct Cooking Method

Covered Cooking

Cooking with the Hood Closed

Using the roasting hood traps heat, moisture and flavour that is normally lost on an open top barbeque.

The Billabong range of barbeques is designed with plenty of power to heat up quickly with the hood open

or closed. With the hood closed and the barbeque pre-heated, its important to then turn some burners to

LO and others to OFF in order to not overheat the barbeque which could result in increased temperature

hazards and burning your food.

For covered cooking, there are two basic ways to cook: (A) Direct Cooking and (B) Indirect Cooking

OFF

(B) Indirect Cooking Method

This is when you place the food only above burners that

are OFF.The other burners are adjusted in combinations

of LO and OFF to maintain constant lower roasting

temperatures.This method is ideal for thicker cuts of

meat, legs of lamb, pork, shoulders of beef, whole

chickens and whole fish.

Moist, hot air rises from the lit burners and circulates

around the food, trapping juices and flavour. Even

cakes and breads can be cooked in your barbeque

this way. Cooking low and slow lets the food cook

completely through without burning on the outside,

yet remaining juicy and tender on the inside.

Best results are achieved by placing your roast in a

rack and that rack in a drip pan.The roast is elevated

to allow heat to circulate all the way around, and

water, wine, juices, herbs can be added to the drip pan to help flavour the roast and make a baste

or gravy.

Preheat the barbeque with all burners on high and the hood closed for 5 minutes.

Importantly, once the barbeque is pre-heated and the hood is closed, heat is trapped around the

food, so the burners that are on will mostly only need to be on LO and in many cases, more of the

burners turned OFF. Heat from the lit burners will circulate all through the hood cooking quite evenly.

On a 4 burner barbeque, 2 burners under the grills on LO and 2 burners under the hotplate OFF is

the best setting for roasting.The hotplate can be positioned left, right or middle of the barbeque.