Everdure ECHUHOOD Installation instructions

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THE EVOLUTION OF PORTABLE OUTDOOR COOKING
ASSEMBLY, OPERATION
& MAINTENANCE INSTRUCTIONS
FOR EVERDURE ECHURRASCO ROASTING HOOD FOR THE
ECHURRASCO PORTABLE GAS & CHARCOAL BARBECUES
Models Included:
ECHUHOOD

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THE EVOLUTION OF PORTABLE OUTDOOR COOKING
It is important that you retain these instructions and read them carefully before using the roasting hood
on an eChurrasco barbecue. Please read the safety instructions thoroughly for both your barbecue and
the roasting hood before using the appliances.

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THE EVOLUTION OF PORTABLE OUTDOOR COOKING
OPERATION AND MAINTENANCE INSTRUCTIONS FOR
EVERDURE ROASTING HOOD FOR THE ECHURRASCO BARBECUE RANGE
ROASTING HOOD FOR ECHURRASCO BARBECUES
CONTENTS
SECTION PAGE NO.
Important Safety Instructions
3
A
ppliance Details 4
Roasting Hood
A
ssembl
y
4
Operating Instructions
5-6
Cleaning & Storage 7
Troubleshooting 7
Maintenance 8
Echurrasco Barbecue Accessories
9
It is important that you retain these instructions, proof of purchase as well as
other important documents about this product for future reference.
Due to continual product development, Everdure reserves the right to alter
specifications or appearances without notice.
Dispose of packaging responsibly – recycle where facilities are available.
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THE EVOLUTION OF PORTABLE OUTDOOR COOKING
IMPORTANT SAFETY INSTRUCTIONS
IMPORTANT: Read the safety precautions of this booklet carefully before removing the eChurrasco
roasting hood from its carton or placing it on your barbecue. If you are unsure about
anything regarding your roasting hood or barbecue, please contact Everdure in
Australia on 1300 766 066 or in New Zealand on [phone] before operating
your appliance.
1. The Everdure eChurrasco roasting hood is intended for use on eChurrasco portable barbecues for OUTDOOR USE ONLY.
This appliance must NOT be used indoors. The roasting hood has been specifically designed for use on the Everdure
eChurrasco range of barbecues. Use with any other barbecue will void all warranties.
2. For your safety and enjoyment, read all operating instructions before lighting the appliance.
3. Ensure that all safety instructions for the barbecue are followed when using this appliance.
4. Unsupervised children or pets should not be near a barbecue while cooking or during warm up or cool down. Ensure
children or pets are kept a distance well away from the barbecue whilst it is in use. Ensure that young children do not play
with the appliance. The eChurrasco roasting hood is not intended for use by young children or infirm persons.
5. The eChurrasco roasting hood will become hot while cooking and will remain so for a period of time after. Take care when
removing/replacing the unit; use heat resistant gloves when moving the unit and always pick the unit up by the supplied
handle. Always place on clean, non-combustible surfaces where they cannot be touched accidentally. NOTE: The internal
areas of the eChurrasco roasting hood do become dirty (from charcoal ash and meats) & oily during cooking, which can be
transferred to any surface they are placed on.
6. Always cook on an even, level surface. The eChurrasco roasting hood is designed to sit just inside the top of the eChurrasco
barbecue, fully covering the open grill. Leaning the roasting hood on the edges of the eChurrasco barbecue will cause
damage to both units. Fully remove when not in use.
7. Do not use this appliance for any purpose other than what it is intended for. This roasting hood should NOT be used in
conjunction with a rotisserie set.
8. Do not leave your barbecue running unattended for extended periods, as a fat fire on an unattended appliance can ruin
your food, or damage your appliance. If a fat fire does occur, carefully remove the roasting hood from the barbecue, and
then move or remove the food from the barbecue to reduce spoilage. The occurrence of fat fire can be reduced by keeping
added oils & fats to a minimum (do not over-baste the meat), reducing the number of coals (or reducing the gas rate), using
foil or disposable foil trays to deflect some of the heat from the meat and fats from the heat source, and/or banking the
coals away from the food (see examples later in this instruction).
9. Ensure that the product has adequate clearance from combustible materials as described in the barbecue instruction. The
eChurrasco barbecue can generate a lot of smoke when in use, so position in an area where the smoke will not cause any
damage.
10. When using the roasting hood to roast or smoke food, take care when using the wire roasting rack as the ends are sharp.
11. We recommend that you regularly clean your eChurrasco roasting hood and keep it in good condition. A build-up of oil &
fats inside the unit can cause fat fires, as well as damage the surface finish of the appliance. Always check the cleaner on a
small section first to determine if it will damage the finish.
12. Do not fit the roasting hood to the barbecue until after it is fully alight.
NOTE: It is important that you follow the instructions which came with your eChurrasco barbecue for use
with gas, and the setting up and ignition of charcoal. Failure to follow these instructions will potentially
cause damage to your appliance and void your warranty.
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THE EVOLUTION OF PORTABLE OUTDOOR COOKING
APPLIANCE DETAILS
Note: The eChurrasco roasting hood has been designed for use on the Everdure eChurrasco outdoor portable barbecue.
NOTE: The height includes the handle. The overall increase in height to the height of the barbecue when fitted is 120mm.
When placed on the eChurrasco open grill, the air for good combustion of fuels enters the barbecue around the
gap between the barbecue & roasting hood, and through the eight 40mm x 20mm slots at the rear of the
roasting hood.
ROASTING HOOD ASSEMBLY
The eChurrasco roasting hood comes unassembled in a single package. Assembly can be achieved with a
medium size Philips screwdriver.
First take all parts out of the carton, and place on a clean, flat surface. Check that all of the parts are of good
condition. Follow the following assembly instructions.
FITTING THE HANDLE AND THERMAL WASHERS
The roasting hood handle is fixed to the top of the hood with two screws. Place a washer on a screw and pass
through one of the small holes in the top of the roasting hood. Place a thermal washer over the screw and
allocate the handle (with the embossed branding is facing the correct direction) so that one of the holes is over
the screw and loosely fix together. Repeat with the second screw & fully tighten both screws.
PACKAGING
Remove all internal cartons and packaging from within the barbecue/hood assembly. Remove all external
packaging and remove the appliance from the packaging base before operation. Recycle as per your local
government laws.
Roasting hood &
handle only
LENGTH (mm)
W
IDTH (mm)
HEIGHT (mm)
590 430 130
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THE EVOLUTION OF PORTABLE OUTDOOR COOKING
OPERATING INSTRUCTIONS
GENERAL INSTRUCTIONS
Follow your eChurrasco barbecue instructions for setting up and ignition of your barbecue. The eChurrasco
roasting hood should only be placed on the eChurrasco open grill once the barbecue is ready for cooking.
Placing the roasting hood onto the barbecue before the solid fuel has ashed will retard the combustion.
The eChurrasco roasting hood has been specifically designed for use with the eChurrasco burning charcoal as
well as for roasting with gas only (note that the smoky flavour will be reduced).
The eChurrasco roasting hood has been designed to fit within the upper lip of the eChurrasco barbecue, and
should always be placed within that area when in use. This allows the charcoal or gas burner to receive fresh
air from the rear vents and between the hood and barbecue, resulting in good combustion of fuel & heat rising
through the roasting hood. Blocking off these gaps will retard both the combustion (potentially causing an
increase in the production of poisonous gases) and cooking times.
ECHURRASCO USING GAS
Once the eChurrasco has been started up as per its ignition instructions, the eChurrasco roasting hood can be
placed on the barbecue. Run the barbecue at high for 5-10 minutes with the hood on before turning the gas
down. Adjust the gas flow to suit the local cooking conditions.
ECHURRASCO CHARCOAL PLACEMENT
The eChurrasco barbecues are designed to operate on Universal LPG for both gas barbecuing and the ignition
of solid fuels. When using charcoal with the roasting hood, there are a number of different ways the charcoal
briquettes can be set up.
a) STANDARD PLACEMENT: The charcoal is left as it was set up at ignition (one layer, 4x6 or 4x7
briquettes, depending on their size). This set-up is best for general roasting where the meat can be
turned over easily during the cooking process, but if left too long in one position can cause burnt food.
b) BANKED TO THE SIDES: Once the charcoal start-up has finished, the open grill is removed and the
briquettes at the centre of the charcoal support rack are removed and placed on top of the ones at the
sides (not outside the designated loading zone). This set-up is best for cooking fatty foods, but helps to
reduce fat fires, as the heat is not generated directly below the meat. It is also the recommended method
for general roasting (with a piece of foil between the meat & fuel source).
c) EXTRA COALS: Extra coals CAN be added to the barbecue once the charcoal start-up has finished and
the gas has been turned off. This can be done to produce more heat, or prolong the cooking time (with
bigger pieces of meat). This method can be especially useful for colder days, or where the solid fuel used
is very slow burning. Do not over-fill the charcoal support rack, as too much heat can burn the outer
areas of the meat, and cause fat & oils to be released faster, increasing the chances of a fat fire.
NOTE: It is very important that the charcoal start-up instructions with gas are followed correctly; always refer to
the ignition instructions supplied to you with the eChurrasco barbecue. After the gas has been turned off, the
charcoal briquette positions can be changed or more briquettes be added. Altering the charcoal start-up
procedure can cause problems with ignition and release excessive amounts of dangerous exhaust fumes. Always
let the briquettes finish ashing (they should be completely white) before adding the meat, so no unwanted
flavours are picked up in the meat.
NOTE: Different charcoal briquettes burn at different rates, depending on their weight, density and consistency,
as well as the ambient conditions (temperature, humidity & wind). Vigilance is essential for the best cooking
result.
NOTE: The following sections are a cooking guide only, due to the variables listed above, the differences
between different types of meat and personal taste. Everdure recommend that you take the time to experiment
with the different cooking methods to determine what best fits your cooking style and environments.
NOTE: Small amounts of fats and oils falling on the charcoal briquettes is what gives the meat the flavour
everyone enjoys. Too much over too short a time however is one of the main causes of fat fires, something best
avoided as it can easily ruin the meat. Marinades CAN be added, especially ones with little oil, during the
cooking process to enhance the flavour of the meat. Add oils or fats sparingly (if at all) during the cooking
process if the meat looks like it’s beginning to dry out.
NOTE: Fresh herbs can be placed on the charcoal during the cooking process to give the meat extra flavour.
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THE EVOLUTION OF PORTABLE OUTDOOR COOKING
ROASTING
Set up the eChurrasco as per the instructions, and ignite the coal. Once the charcoals have ignited, bank them
to either side of the loading zone of the charcoal support rack & allow to fully ash (note: place any briquettes
that look less ashed on the top of the pile to speed up ashing). Place a small sheet of aluminium foil on the
open grill between the 2 piles (it’s ok to overlap the coal a little as this will allow the meat juices to flow onto
the briquettes). Fit the piece of meat into the meat roasting fork and place it in the centre of the foil. Place the
roasting hood over the barbecue. Allow the meat to cook. As the meat approaches its full cooking time, it’s
always best to check its progress with a meat thermometer.
When finished, remove the roasting hood (take care of hot surfaces) and place them in a safe area to cool.
Remove the meat to a dish or plate. Remove the meat from the meat roasting fork and check that’s it has been
cooked to your preferred degree.
If during the cooking you find the top of the meat (which will tend to cook faster) is cooking too fast compared
to the bottom of the meat, you can carefully remove or reduce the size of the foil part-way during the cooking.
When cooking portions of pork, place the skin to the top, as the indirect heat is hotter in the upper area of the
roasting hood.
SMOKING
Smoking is used to enhance the flavour of meat and other foods on the barbecue (in addition to the extra
flavours given of from charcoal barbecuing). This is done by taking chips of aromatic woods, soaking them in
liquid (to slow down the burning process) and placing them in or around the charcoal. Dried wood from fruit
trees like cherry, apple or plum, and timber from Mesquite, hickory and oak trees are all good choices. These
can be purchased as logs & chipped, or pre-packaged ready for the barbecue. They should be soaked for at
least 30 minutes prior to being used in water, cider, red or white wine.
Set up the eChurrasco as per the instructions, and ignite the coal. Adjust the coals if necessary. Add about half
a cup of soaked wood chips to the top of the charcoal and continue to set up the roasting hood as per either
of the procedures above. As the wood chips heat up, they will smoulder, producing smoke. Continue to cook
as above. If the smoking stops, carefully add more to the charcoal and continue cooking.
Note: Take care when adding any extra wood chips to the charcoal as the unit is hot.
Note: Using these wood chips does create a lot of smoke. Take care that nothing in the barbecue area will be
affected by the extra smoke (clean washing hanging out to dry, open house windows etc).
Generally, it’s easier to place the roasting hood back onto the eChurrasco once the food has been removed.
This allows easy storage of the roasting hood, as well as covering the embers while the food is being eaten. If
the food is not cooked to perfection, leaving the roasting hood on the barbecue allows the heat to be
contained, so that the food can be reintroduced with less heat-up time.
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THE EVOLUTION OF PORTABLE OUTDOOR COOKING
CLEANING & STORAGE AFTER USE
When finished, remove the roasting hood and any accessories from the barbecue using heat resistant gloves
and leave in a safe place.
1. Check the barbecue is turned off and is safe.
2. Once the parts are cool, wipe down with a clean cloth and soapy water, and then dry.
3. Store the roasting hood and all of the accessories in a safe place.
TROUBLESHOOTING
Meat is causing fat fires:
Meat is too fatty Bank the coals so less oil & fat drips directly onto the coals. Remove any access fat
from meat. Use fewer coals.
Too much oil added Do not add oil to the meat. Use non-oily marinades on the meat. Use small amounts
of oil at different times during cooking. Bank coals to the sides.
Too much coal used Use less briquettes or bank briquettes to the sides of the charcoal loading area.
Oil is dripping directly
onto charcoal
Place a piece of foil between the meat and the solid fuel so any oil or fat can drip
onto the charcoal away from the meat. Alternatively, oil trays can be used to collect
the oil so it doesn’t drip onto the charcoal at all.
Not enough smoke released inside roasting hood:
Not enough oil or juice
in meat
A
dd small amounts of oil to meat over duration of cooking.
Oil & juice not reaching
briquettes
A
djust position of some briquettes to be directly under the meat.
No airflow Check that the ventilation holes at the rear of the roasting hood and barbecue have
not been blocked, impeding the combustion progress.
A
dd extra combustibles
to briquettes
A
dd items like fresh herbs to the charcoal, or a little wet smoking material.
Foil is directing oil &
juices away from
charcoal
Check that oils & juices are actually dripping onto the charcoal, and adjust foil or
charcoal to suit.
Too much smoke released inside (or outside) the roasting hood:
Too much oil or juice in
meat
Use less fatty meat in the future. Adjust some coals away from the meat.
Unit is too hot. Use fewer briquettes in the future.
Cooking taking too long:
Piece of meat is too
large
Reduce the size of the meat or split into smaller portions.
A
ppliance not getting
hot enough
Not enough briquettes being used, or of poor quality
–
change quantity or brand.
Reduce or remove the foil for a period of time. Ambient conditions are poorly suited
for cooking – change position of barbecue.
Food in wrong position The roasting forks supplied put the meat into the hottest area for indirect cooking &
should be used whenever possible.
Food burning:
Piece of meat is too
small
Increase the size of the meat or use more parts together.
A
ppliance getting too
hot
Too many briquettes being used
–
reduce quantity. Use more foil to protect the
underside of the meat from direct heat. Adjust position of coals to reduce direct heat.
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THE EVOLUTION OF PORTABLE OUTDOOR COOKING
MAINTENANCE
It is recommended that, before using this appliance, the following maintenance be conducted.
ROASTING HOOD
1. Wipe over the barbecue and roasting hood with a clean cloth.
2. Check all fasteners are tight.
WARRANTY
IMPORTANT
Please keep your receipt, as this must be presented if making a claim under the terms of the Everdure
warranty.
All Service and Assembly Enquiries:
IN AUSTRALIA: Telephone [phone]
IN NEW ZEALAND: Telephone [phone]
OR VISIT:
www.everdure.com
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THE EVOLUTION OF PORTABLE OUTDOOR COOKING
OPTIONAL BARBECUE ACCESSORIES
Protect your eChurrasco (and Stand) with a purpose made barbecue weather proof cover. There are two
models available:
ECHUCOVERS
Just need a cover for your eChurrasco barbecue? The small eChurrasco cover fits snugly around the
barbecue so it will never blow away.
ECHUCOVERL
Have an eChurrasco and Stand, and want to protect them both? The large eChurrasco cover fits over the
barbecue and trolley together.
KEBAB SKEWERS
Open grills are just great for getting that distinctive smoky flavour in your food, and are fantastic for
kebabs. Why not use a specially designed kebab rack to take the hard work out of cooking? These are
available as optional accessories and are a great addition to your barbecue.
FISH GRILL
Want to cook fish on your charcoal barbecue but it always breaks up as you turn it over? Try the Everdure
Fish Grill. Place the fish into the grill & lock in place for the easiest barbecued fish you’ve ever done.
Keeps the fish locked in place and makes turning the fish easy & clean. At the end, open the grill up &
slip the fish straight onto the plate.
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THE EVOLUTION OF PORTABLE OUTDOOR COOKING
ASADOR ENCLOSED ROTISSERIE HOLDER & ROASTING HOOD
Impressed with the performance of the roasting hood, but want a rotisserie as well? Try the Asador
enclosed rotisserie holder & roasting hood. The Asador kit comes with an enclosure, removable lid,
240Vac rotisserie motor, rotisserie rod with 2 forks, and a meat roasting fork.
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THE EVOLUTION OF PORTABLE OUTDOOR COOKING
A division of Shriro Australia Pty Ltd
104 Vanessa Street, Kingsgrove NSW 2208
In Australia:1300 766 066
In New Zealand: [phone]
www.everdure.com
IM Ref: ECHUHOOD 20/2013/05
FOR OUTDOOR USE ONLY
THE EVOLUTION OF
HEALTHY OUTDOOR COOKING