Charmate Lawson 470 User manual

5054-04/20
Traditional style smoker for delicious slow
cooking and smoking of foods
Also suitable to use as a charcoal grill
Durable steel construction
Two large chrome plated cooking racks
Lid mounted thermostat for internal
heat indication
Water bowl included to add moisture
when cooking
Size: 470mm (18”) diameter x 1120mm high
FOR OUTDOOR USE ONLY
DO NOT OPERATE THIS APPLIANCE BEFORE READING THE INSTRUCTION BOOKLET
DO NOT PLACE ARTICLES ON OR AGAINST THIS APPLIANCE
DO NOT STORE CHEMICALS OR FLAMMABLE MATERIALS OR SPRAY AEROSOLS NEAR THIS APPLIANCE
DO NOT OPERATE THE APPLIANCE INDOORS
DO NOT OPERATE IN AN ENCLOSED AREA. ACCESSIBLE PARTS MAY BE VERY HOT. KEEP YOUNG CHILDREN AWAY.
MINIMUM CLEARANCES FROM COMBUSTIBLE MATERIALS: 3 METRES
Important: Retain these instructions for future use.
is a registered trademark of: Sitro Group Australia Pty Ltd - www.sitro.com.au & Aber Living, Hamilton, N.Z - www.charmate.co.nz
Lawson 470
Charcoal Smoker & Grill
Model No. CBQ2007

2 3
Important Safety Warnings
We want you to assemble and use your Charmate
Smoker & Grill as safely as possible.
When you see this safety alert symbol please
pay particular attention to the information
which follows it.
Read all safety warnings and instructions carefully
before assembling and operating the Smoker & Grill.
Warning
• Only use this Smoker & Grill on a hard, level, non-
combustible, stable surface. Never use on a wooden
surface.
• Always use a drip pan/ash guard under Smoker
& Grill to protect surface from heat damage and/
or discolouration and to catch ashes, embers and
drippings. Place a thin layer of water in drip pan/ash
guard to help extinguish falling ashes and embers.
• A clearance of at least 3 meters between the smoker
and any combustible material (bushes, trees, wooden
decks, wooden fences, buildings, etc.) or construction
should be maintained at all times when Smoker & Grill
is in use.
• Do not place Smoker & Grill under a roof overhang or
other enclosed area.
• For outdoor use only. Do not operate Smoker & Grill
indoors or in an enclosed area.
• Water bowl should always be used when smoking.
Do not allow liquid in water bowl to completely
evaporate. Check water bowl every 2 hours and add
water if level is low (a sizzling should may indicate a
need for water). Follow instructions in “Adding Water
or Wood during Cooking” section of this manual.
• Always keep water in the water bowl even after food
is removed from Smoker. Water will evaporate and
grease in water bowl can catch on re.
• Do not move Smoker & Grill when water bowl
contains hot liquids and while it is in use.
• Do not leave Smoker & Grill unattended when in use.
• Do not store or use Smoker near ammable liquids,
gases or where ammable vapours may be present.
• We do not recommend the use of lighting uid. If
you choose to use charcoal lighting uid, only use
lighting uid approved for lighting charcoal. Carefully
read instructions on the charcoal lighting uid and
charcoal prior to use.
• Do not use ammable liquid to light charcoal. Use can
cause an explosion possibly leading to severe bodily
injury.
• Never add charcoal lighting uid to hot or even warm
charcoal.
• Do not use self-starting charcoal. Use only high grade
plain charcoal or charcoal/wood mixture.
• During grilling, grease from meat may drip into
the charcoal and cause a grease re. If this should
happen, replace dome lid to suocate the ame. Do
not use water to extinguish grease res.
• Use caution since ames can are-up when fresh air
suddenly comes in contact with re. When opening
the dome lid, keep hands, face and body safe from
hot steam and ame are-ups. Remove the dome lid
by tilting it toward you to allow heat and steam to
escape away from your face.
• Use caution when assembling and operating your
Smoker & Grill to avoid scrapes or cuts from sharp
edges of metal parts.
• Check support brackets to make sure they are secure
and notches are upright before each use.
• Place Smoker & Grill in an area where children and
pets cannot come into contact with unit. Close
supervision is necessary when Smoker & Grill is in
use.

2 3
WARNING
• Use caution and common sense when using your Smoker & Grill.
• Failure to adhere to the safety warnings and guidelines in this manual could result in bodily injury or property
damage.
• Please keep this manual for future reference.
• Use caution when lifting or moving Smoker & Grill to
prevent strains and back injuries.
• In windy weather, place Smoker & Grill in an outdoor
area that is protected from the wind.
• Do not wear loose clothing or allow hair to hang
freely while using Smoker & Grill.
• Use caution when reaching into or under Smoker &
Grill. Always wear oven mitts or gloves to protect
your hands from burns. Avoid touching hot surfaces.
• We advise that a re extinguisher be on hand. Refer
to your local authority to determine proper size and
type of re extinguisher.
• Any accessory attachments not included with this
unit are not recommended and may lead to personal
injury or property damage.
• Never leave coals and ashes in Smoker & Grill
unattended.
• Before Smoker & Grill can be left unattended,
remaining coals and ashes must be removed from
Smoker & Grill. Use caution to protect yourself and
property. Place remaining coals and ashes in a non-
combustible metal container and completely saturate
with water. Allow coals and water to remain in metal
container 24 hours prior to disposing.
• Extinguished coals and ashes should be placed a
safe distance from all structures and combustible
materials.
• With a garden hose, completely wet the surface
beneath and around Smoker to extinguish any ashes,
coals or embers which may have fallen during the
cooking or cleaning process.
• Store the Smoker & Grill out of reach of children,
indoors in a dry location when not in use.
• Do not attempt to service Smoker & Grill other than
normal maintenance as explained in “After-Use Safety
and Care & Maintenance” sections of this manual.
• Properly dispose of all packaging material.

4 5
ASSEMBLY INSTRUCTIONS
For Easiest Assembly:
• To avoid losing any small components or hardware,
assemble your product on a hard level surface that
does not have cracks or openings. You may wish to lay
down a blanket or similar, to avoid possible damage to
the nish during assembly.
• Clear an area large enough to layout all components
and hardware.
• Great care has been taken during production to remove
sharp edges but you should handle all components
with care to avoid injury.
• Check you have all components before beginning.
• When applicable, tighten all hardware connections by
hand rst. Once the step is completed go back and fully
tighten all hardware.
• Follow all steps in order to properly assemble your
product.
Typical assembly: approximately ½ hour.
Tools Needed:
• 5/16” Open End Wrench
• Slotted Screwdriver
• Phillips Head Screwdriver
Exploded View
1
2BFD
C
3
4
7
10
G
9
8
F
E
11
18
12
13
EB
G
H
I
17
5
B
A
6
14
15
16
1
2BFD
C
3
4
7
10
G
9
8
F
E
11
18
12
13
EB
G
H
I
17
5
B
A
6
14
15
16

4 5
Lid Handle
Dome Lid
Upper Body
Door Handle
Oven Feet
Bottom Vent/Ash Collector
Lower Body
Door
Oven Handle
Temperature Gauge Ventilation Plate
No. Description Qty
1 Handles 3
2 Latches 3
3 Temperature Gauge 1
4 Dome Lid 1
5 Legs 3
6 Vent/Ash Collector 1
No. Description Qty
7 Ventilation Plate 1
8 Top Cooking Grill 1
9 Middle Cooking Grill 1
10 Water Bowl 1
11 Upper Body 1
12 Door 1
No. Description Qty
13 Door Handle 1
14 Charcoal Ring 1
15 Charcoal Grate 1
16 Charcoal Bowl 1
17 Lower Body 1
18 Grill Support Brackets 6
Parts List
A. M3x10
Qty. x6
B. Ø6x16
Qty. x12
C. M6x12
Qty. x6
D. M3
Qty. x6
E. Ø6x18
Qty. x6
F. M6
Qty. x6
G. M6
Qty. x6
H. M5x10
Qty. x13
I. M5x13
Qty. x13
Hardware

6 7
STEP 1
Attach legs (5) to lower body (17) using
3 x screws (C), washers (B) and nuts (F).
STEP 2
Attached latches (2), using 3 x screws (A) and
nuts (D). Insert bottom vent/ash collector (6)
into lower body (17).
C
BF
A
D
ASSEMBLY INSTRUCTIONS

6 7
STEP 4
Attach handle (1) to the dome lid (4)
using washer (B) and wing nut (G). Attach
ventilation plate (7) to the dome lid (4) using
screw (H), washer (E) and nut (I). Insert
temperature gauge (3) and attach using
backing nut provided.
I
E
H
H
B
G
H
E
I
B
G
STEP 3
Attach handle (1) to upper body (11)
using 4 x washers (E), washers (B) and
wing nuts (G). Attach 3 x grill support
brackets (18) using screw (H) and nut (I).

8 9
STEP 5
Assemble as per diagram.

8 9
WARNING
• Always allow Smoker & Grill and all components to cool completely before handling.
• Never leave coals and ashes in Smoker & Grill unattended.
• Before Grill can be left unattended, remaining coals and ashes must be removed from Smoker & Grill. Use
caution to protect yourself and property. Place remaining coals and ashes in a non-combustible metal
container and completely saturate with water. Allow coals and water to remain in metal container 24 hours
prior to disposing.
• With a garden hose, completely wet surface beneath and around the Smoker & Grill to extinguish any ashes,
coals or embers which may have fallen during the cooking or cleaning process.
• Extinguished coals and ashes should be placed a safe distance from all structures and combustible materials.
• Cover and store Smoker & Grill in a protected area, out of reach of children.
SAFETY, CARE AND MAINTENANCE
CARE AND MAINTENANCE
• Wash cooking racks, water and charcoal pans with
hot soapy water, rinse well and dry. Lightly coat
cooking racks with vegetable oil or vegetable cooking
spray.
• Clean inside and outside of Smoker & Grill by wiping
o with a damp cloth. After cleaning, apply a light
coat of vegetable oil or vegetable cooking spray to
the interior surface of the dome lid, smoker body,
cooking racks and water bowl. This simple process
will help reduce interior rusting. Do not apply oil to
the charcoal pan.
Note: Smoke will accumulate and leave a residue in
the dome lid of your unit that may drip onto food
AFTER-USE SAFETY
during cooking. To minimize accumulation of residue,
wipe o dome lid after each use.
• If rust appears on the exterior surface of your Smoker
& Grill, clean and bu the aected area with steel
wool or ne grit emery cloth. Touch-up with a good
high-temperature resistant paint.
• Never apply paint to the interior surface. Rust spots
on the interior surface can be bued, cleaned, then
lightly coated with vegetable oil or vegetable cooking
spray to minimize rusting.
• Always keep your Smoker & Grill covered when not in
use to protect against excessive rusting.
DO NOT OVER CLEAN, AS THIS CAN CAUSE DAMAGE TO THE
SURFACE OF THE METAL AND CAN VOID THE WARRANTY
WARNING
Place the Smoker & Grill outdoors on a hard, level and non-combustible surface away from roof overhangs or
any combustible material. Never use on wooden or other surfaces that could burn. Place the Smoker & Grill away
from open windows or doors to prevent smoke from entering your house. In windy weather, place the Smoker
& Grill in an outdoor area that is protected from the wind. Read all safety warnings and instructions carefully
before operating your Smoker & Grill.
The water in water bowl will be extremely hot. When lifting upper body from lower body, use extreme caution
and make sure the water bowl is securely in place on the three lower support brackets. Keep legs and feet out
from under the upper body to avoid being scalded by hot liquids spilling from water bowl. Be extremely careful
not to tilt or jar the Smoker & Grill so that hot water does not spill out of water bowl.

10 11
COOKING INSTRUCTIONS
13. Always use a meat thermometer to ensure food is
fully cooked before removing from Smoker & Grill.
14. After cooking, allow Smoker & Grill to cool
completely then follow instructions in the
“Maintenance” section of this manual.
SMOKING
1. Remove dome lid and upper body from lower body.
2. Always use high quality charcoal. We recommend
using a Charmate Chimney Starter which speeds
up the lighting process and avoids the dangers
associated with charcoal lighter uid. Directions for
use can be found with the Chimney Starter.
3. If you do not use a Chimney Starter, carefully place
2.5 to 3.5 kilos of charcoal in the charcoal bowl.
4. A lot of wood is not required to obtain a good smoke
avour. A recommended amount is 3 to 4 wood
chunks or sticks. Experiment by using more wood
for stronger smoke avour or less wood for milder
smoke avour.
5. Carefully light the charcoal and allow to burn until
covered with a light ash prior to closing door. This
may take up to 30 minutes.
6. Place empty water bowl inside Smoker & Grill body
on the lower support brackets.
7. Carefully, ll water bowl with warm water or
marinade to 2.5cm below the rim. A full pan holds 4.5
– 5.5 litres of water and will last for approximately 3
to 4 hours.
8. Place a cooking rack on the lower support brackets
directly above the water bowl.
9. Place food on the cooking rack in a single layer with
space between each piece. This will allow smoke and
moist heat to circulate evenly around all pieces of
food.
10. Place the upper body on lower body making sure the
water bowl is still in place.
11. Place the other cooking rack on the upper support
brackets. Make sure the rim is resting securely on
the notched-out step of all three-support brackets.
Place food on the cooking rack and cover with dome.
12. Allow food to cook. After 3 to 4 hours of cooking,
check water level and refer to “Adding Water or
Wood during Cooking” section of this manual.
VEGETABLES
HOOD
GRILL
GRILL
WATER BOWL
MEATS
WATER
WOOD
CHARCOAL

10 11
HOOD
GRILL MEATS
CHARCOAL
GRILLING & SEARING
1. Remove dome lid and upper body from lower body.
2. Always use high quality charcoal. We recommend
using a Charmate Chimney Starter which speeds
up the lighting process and avoids the dangers
associated with charcoal lighter uid. Directions for
use can be found with the Chimney Starter.
3. If you do not use a Chimney Starter, carefully place
2.5 - 3.5 kilos of charcoal in the charcoal bowl. If you
chose to use lighter uid or re starters carefully
follow the manufacturer’s warnings.
4. If using lighter uid (only use lighting uid approved
for lighting charcoal), saturate charcoal with lighter
uid and wait 2 to 3 minutes for uid to soak in.
Store charcoal lighter uid safely away from Smoker
& Grill.
5. Carefully light the charcoal and allow to burn until
covered with a light ash prior to closing door and
continuing to Step 6. This may take up to 30 minutes,
if you use a Charmate Chimney Starter this may take
less time.
6. Place a cooking rack on the lower body.
7. Place food on the cooking rack in a single layer with
space between each piece.
8. For best results, the dome lid should be placed on
the lower body when grilling food.
9. Always use a meat thermometer to ensure food is
fully cooked before removing from Smoker & Grill.
10. After cooking, allow Smoker & Grill to cool
completely then follow instructions in the
“Maintenance” section of this manual.
WARNING
Failure to do this could trap fumes from charcoal
lighting uid in Smoker & Grill and may result in
a ash-re or explosion when door is opened or
dome lid is removed.
WARNING
When grilling, dripping from meat may cause ame
are-ups. Use extreme caution when removing the
dome lid. Do not use water to extinguish a grease re.

12 13
HOOD
GRILL
GRILL
WATER BOWL
MEATS
NO WATER
CHARCOAL
ROASTING
1. Remove dome lid and upper body from lower body.
2. Always use high quality charcoal. We recommend
using a Charmate Chimney Starter which speeds
up the lighting process and avoids the dangers
associated with charcoal lighter uid. Directions for
use can be found with the Chimney Starter.
3. If you do not use a Chimney Starter, carefully place
2.5 - 3.5 kilos of charcoal in the charcoal bowl. If you
chose to use lighter uid or re starters carefully
follow the manufacturer’s warnings.
4. If using lighter uid, saturate charcoal with lighter
uid and wait 2 to 3 minutes for uid to soak in.
Store charcoal lighter uid safely away from Smoker
& Grill.
5. Carefully light the charcoal and allow to burn until
covered with a light ash prior to closing door.
6. Place a cooking rack on the lower body.
7. Place food on the cooking rack in a single layer with
space between each piece.
8. For best results, the dome lid should be placed on
the lower body when grilling food.
9. Always use a meat thermometer to ensure food is
fully cooked before removing from Smoker & Grill.
10. After cooking, allow Smoker & Grill to cool
completely then follow instructions in the
“Maintenance” section of this manual.

12 13
ADDING WATER OR WOOD DURING COOKING
Additional avouring wood should not have to be
added during the cooking process, however it may be
necessary when cooking very large pieces of meat.
Follow the instructions and cautions below to avoid
injury while adding water and/or wood.
1. Remove dome lid by tilting it away from you to allow
heat and steam to escape away from your face. Use
caution since ames can are-up when fresh air
suddenly comes in contact with re.
2. Wearing oven mitts carefully remove upper body
from lower body.
3. Set the upper body on a hard, level non-combustible
surface.
4. Stand back a safe distance and use long cooking
tongs to add wood, being careful not to splash water.
5. If water level is low, add water to bowl. If food is
on top cooking rack only, water may be added to
the bowl by moving food aside on cooking rack and
pouring water down through the cooking rack. Fill
water bowl to 2.5cm below the rim. Pour slowly to
avoid splashing or overlling.
6. Using oven mitts replace upper body on lower body.
7. The water in water bowl will be extremely hot. When
lifting Smoker & Grill body from ground, use extreme
caution and make sure the water bowl is securely in
place on the three lower support brackets. Keep legs
and feet out from under Smoker & Grill body to avoid
being scalded by hot liquids spilling from water
bowl.
8. Replace food on cooking racks then place the dome
lid on upper body.
LIGHTING YOUR CHARMATE SMOKER
Place the Smoker & Grill outdoors on a hard, level and
non-combustible surface away from roof overhangs
or any combustible material. Never use on wooden or
other surfaces that could burn. Place the Smoker & Grill
away from open windows or doors to prevent smoke
from entering your house. In windy weather, place the
Smoker & Grill in an outdoor area that is protected from
the wind. Read all safety warnings and instructions
carefully before operating your Smoker & Grill.
FLAVOURING WOOD
To obtain your favourite smoke avour, experiment
by using chunks, sticks or chips of avour-producing
wood such as manuka, apple or cherry. Most fruit or
nut tree wood can be used for smoke avouring. Do not
use resinous woods such as pine as it will produce an
unpleasant taste. Wood chunks or sticks 7.5 - 10cm long
and 1.25 - 2.5cm thick work best. Unless the wood is still
green, soak the wood in water for 20 minutes or wrap
each piece in foil and tear several small holes in the
foil to produce more smoke and prevent the wood from
burning too quickly.
OPERATING INSTRUCTIONS
WARNING
The water in water bowl will be extremely hot. When lifting upper body from lower body, use extreme caution
and make sure the water bowl is securely in place on the three lower support brackets. Keep legs and feet out
from under the upper body to avoid being scalded by hot liquids spilling from water bowl. Be extremely careful
not to tilt or jar the Smoker & Grill so that hot water does not spill out of water bowl.

14 15
SMOKED CHICKEN
1 chicken
50ml olive oil
Juice of one lemon
Salt & Pepper
Mix the olive oil and lemon juice together in a cup or
ramekin and then use a meat injector to inject into the
breast and the thighs. Use the last few drops of the mix
to rub over the skin and then sprinkle with salt and
pepper. Load the chicken onto the cooking rack and
place it in the smoker at 110°C or 225°F for 60 minutes
per .5 kilo.
It’s important to make sure the chicken is properly
cooked so ensure the juices run clear when a skewer is
placed in the meat or use a thermometer. Breast meat
should be at 165°F and thigh meat at 175°F.
SMOKED HERBED CHICKEN
1 (approx. 2 kilos) whole chicken
45 g butter
4 g chopped fresh parsley
6 g chopped fresh oregano
3 g chopped fresh basil
3 g fresh chives, nely chopped
Preheat outdoor Smoker & Grill for low heat. Using
hickory is a great option if you want to add additional
avour to the chicken.
Rinse chicken inside and out and pat dry. Loosen skin
around the breast area.
Place three tablespoons of butter in various places
under the skin. Mix herbs together and place half under
the skin and the other half inside the chicken.
Cook chicken in Smoker & Grill for 4 hours or until juices
run clear when poked with a fork.
SMOKED MUSSELS
Steam required quantity of mussels open. Marinate in
sweet chilli sauce for 4 – 24 hours with a little brown
sugar added. Smoke for approximately 20 minutes.
RECIPES
MANUKA SMOKED TROUT
120 g x 4 portions Trout
Brown sugar
Salt & Pepper
2 handfuls Manuka chips
Coriander
Fillet trout taking care to remove all bones. Tie 2 llets
together at a time with string, having placed a sprig of
coriander inside each. Sprinkle trout with the brown
sugar, salt and pepper. Place Manuka wood chips into
Smoker & Grill and place seasoned sh onto the grill
above the chips.
Starting with a high heat to get a strong scent of
Manuka, then turning down to allow a slow consistent
cooking with the Manuka smoke. This results in a
beautiful caramel colour and tender pink centres. When
cooked, remove string and serve as required.
SMOKED MUSHROOMS
4 cups mushrooms
2 tablespoons lemon pepper
2 tablespoons garlic powder
Cut mushroom stems o and wash. Sprinkle lemon
pepper and garlic powder lightly over mushrooms.
Smoke at 225°F for 45 minutes. Cool; serve immediately.
SMOKED CORN ON THE COB
6 to 12 ears of corn with husks on
1/2 cup olive oil
1 bunch nely chopped green onions (including tops)
Gently pull back the husks on the each ear. Remove the
silk but not the husks. Place the ears in a large pot and
cover with water. Let sit for several hours.
Remove from water and brush each ear of corn with
olive oil, then sprinkle about 2 teaspoons green onion
over. Cover corn with husks. Repeat with each ear of corn.
Prepare smoker. The ears of corn will need to smoke at
225°F for about 1 1/2 hours.
When done smoking, remove husks and eat.

14 15
COOKING TIPS
• Variations in avour can be achieved by adding wine,
soft drinks, herbs, spices, bits of citrus peel, fruit
juice, onion or marinades to the water bowl.
• Brush poultry and naturally lean meats with cooking
oil, butter or margarine before cooking.
• Meat should be completely thawed before cooking.
• When cooking more than one piece of meat, the
cooking time is determined by the largest single piece
being cooked.
• The meat bastes itself while cooking in the Smoker &
Grill. No basting or turning is necessary after the meat
is placed on the rack. For added variety, barbecue
sauce or marinade may be applied on meat before
placing on rack.
• There is very little dierence in temperature and
cooking time between top and bottom rack levels.
When cooking dierent types or cuts of meat at the
same time, place the meat that requires the least
cooking time on the top cooking rack so that it may
be easily removed rst. If only one cooking rack is
required, use the upper rack level for the best result.
• During the smoking process, avoid the temptation
to lift dome lid to check food. Lifting the dome lid
allows heat to escape, making additional cooking time
necessary.
• Always use a meat thermometer to determine if food
is done. Many variables (outside cooking temperature,
amount of charcoal, the number of times the dome
lid is removed, proximity of food to heat source,
etc) will aect actual cooking times. When using a
meat thermometer, place probe mid-way into the
thickest part of the meat, making sure that it does
not touch any fat or bone. Allow ve minutes for the
thermometer to properly regulate temperature.
• Food safety is a very important part of enjoying the
outdoor cooking experience. To keep food safe from
harmful bacteria, follow these four basic steps:
Clean: Wash hands, utensils, and surfaces with hot
soapy water before and after handling raw meat.
Separate: Separate raw meats from ready-to-eat foods
to avoid cross contamination. Use a clean platter and
utensils when removing cooked foods.
Cook: Cook meat and poultry thoroughly to kill
bacteria. Use a thermometer to ensure proper internal
food temperatures.
Chill: Refrigerate prepared foods and leftovers
promptly.
For further Food Safe information, go to New Zealand
Food Standards website: www.mpi.govt.nz/food-
safety/food-safety-for-consumers.

16
Aber Living warrants the purchaser of this product against defects in workmanship and material, for a period of up to 12
months from the date of purchase. The warranty is non-transferable and becomes void if used for commercial or rental
purposes.
Warranty and purchase receipt of this product are to be retained as proof of purchase and must be presented if making
a claim under the terms of the Aber Living Warranty. Repairs under warranty are free of charge, provided the product is
delivered to our Service Department or Authorised Service Agent and freight charges both ways are paid by the owner.
No liability will be accepted for any loss of damage in transit.
Aber Living reserves the rights to replace or repair the product within the warranty period. Warranty does not apply to
any defect, deterioration (including corrosion if located within 1km of the sea), loss, injury or damage occasioned by or
as a result of the misuse or abuse, negligent handling or if the product has not been installed and used in accordance
with the instructions. The warranty is void if there is evidence of the product being tampered with by unauthorised
persons.
If the product includes one or a number of accessories, only the defective accessory or part will be replaced.
In the event of Aber Living choosing to replace the product, the warranty will expire at the original date, i.e. 12 months
from the original purchase date.
Where this product contains information from an overseas country, nothing in that information is intended to limit any
condition, guarantee, right or remedy which may be available under the Consumer Guarantees Act 1993, except to the
extent permitted by that Act.
Approved for Outdoor Use Only.
For service, spare parts or product information in New Zealand, please call Aber Living on the Customer Service Line -
0800 161 161. www.aberliving.co.nz
YOUR PURCHASE RECORD (please complete)
Date of Purchase________________________________________________________________________
Model Number__________________________________________________________________________
Serial Number (if applicable)_______________________________________________________________
Purchased from_________________________________________________________________________
1 YEAR
LIMITED WARRANTY
is a registered trademark of: Sitro Group Australia Pty Ltd - www.sitro.com.au & Aber Living, Hamilton, N.Z - www.charmate.co.nz