HEAVENCHEF Olympic 69247 User manual

Olympic 4 Burner Barbecue
Product Code 69247
www.heavenchef.co.uk
by

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Olympic 4 Burner Barbecue
Assembly Instructions
No.
Description
QTY
Remark
1
Base
1
2
Caster
4
3
(Trolley) Left panel
1
4
(Trolley) Right panel
1
5
(Trolley) Back panel
1
6
Left doorpost
1
7
Right doorpost
1
8
(Trolley) front brace
1
9
Door
1
10
Door handle
1
11
Door pin
1
12
BBQ frame
1
13
Side shelf
1
14
Side burner
1
15
Light
1
16
Battery
3
17
Flamesafe flavour bars
4
18
Cast iron grill
1
19
Cast iron griddle
1
20
Warming rack
1
21
Moisture/Drip tray
1
22
Drip tray handle
1
23
Gas Bottle Holder
1
24
M6 nut
2
25
M6×12 screw
27
26
M5×10 screw
2
27
M4×5 screw
2
28
Washer
4
29
Side burner hose
1
30
Regulator hose
1
CUSTOMER SERVICES: 01246 473445

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Step 1
Screw the casters (No.2) into the base (No.1)
Step 2
Join the side panels (No.3 & 4) to the base (No.1).
You will need
4×M6×12 screws (No.25)

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Step 3
Attach the trolley rear panel (No.5) to the trolley left/right panels & base (Nos.3, 4 & 1).
You will need
5×M6×12 screws (No.25)
Step 4
a) Put the left doorpost (No.6) into the trolley left side panel (No.3)
You will need 3×M6×12 screws (No.25) to complete this step.
b) Put the right doorpost (No.7) into the trolley right side panel (No.4)
You will need 3×M6×12 screws (No.25) to complete this step.

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Step 5
Attach the trolley front brace (No.8) to the trolley left & right doorposts (No.6 & 7).
You will need
4×M6×12 screws (No.25)
2×M5×10 screws (No.26)
Step 6
Fit the door (No.9)
a) Put the lower lug of the door into the hole in the base shelf.
Position the door so that the lug at the top of the door is just below the mating hole.
Then, fit the door pin (No.12) into the door as picture below.
b) Using 2×M4×5 screws (No.27) attach the door handle (No.10) to the door (No.9) as
pictured below.

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Step 7
You will need
4×M6×12 screws (No.25)
4×Fibre washers (No.28)
Fix the BBQ frame (No.12) to the trolley with 4×M6×12 screws (No.25) and 4×Fibre
washers (No.28).
Step 8
Attach side shelf & side burner.
Loosen the BBQ frame screws as shown in picture A.
Attach the side shelf & side burner (No.13 & 14) to the frame, and re-tighten the screws.

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Step 9
Attach the light to the side shelf as picture below.
Step 10
Take out the polyfoam securing the burners, then place flamesafe flavour bars (No.17) on the
first ledge just above the burners.
Place the cooking surfaces (grill & griddle—No.18 & 19) on the topmost ledge of the BBQ.
Warming rack
The warming rack (No.20) fits into two holes in the rear of the roasting hood.

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Step 11
Secure the handle (No.22) to the drip tray (No.21) with 2×M6×12 screws (No.25)
Slide the moisture/drip tray (No.21) into the BBQ frame as shown below.
Step 12
You will need
2×M6×12 screws (No.25)
2×M6 nuts (No.24)
Attach the gas bottle holder (No.23) onto the trolley right side panel (No.4).
You will find the screw holes on the side panel especially for this purpose.

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Step 13
Attach the side burner hose (No.29) and regulator hose (No.30) as shown in the diagram below.
Tighten all connections with a spanner. A propane regulator (not supplied) now needs to be
connected to the regulator hose. Grease the receptor on the regulator and push fully on the
hose. Grip should then be secured by tightening screw. The regulator should now be connected
to a PROPANE gas bottle (not supplied). Follow the instructions for use as supplied with your
regulator.
PERFORM LEAK TEST, as described in next section, prior to use.

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Gas Connections / Leak Test / Operation
Connections
The hose supplied should be attached to the manifold to the right of the main body underneath the
side table. Screw on and tighten with a wrench.
Regulator should be attached to hose by greasing the receptor on the regulator and pushing hose on
fully. Grip should then be secured by tightening screw.
Connect a propane regulator to gas bottle following instructions within regulator pack. If not included,
these are widely available from Garden Centres, DIY Stores and Gas providers.
Propane gas (also known as Patiogas) is recommended for optimum performance of your barbecue.
This is available in a variety of sizes.
The gas bottle will mount on the gas bottle holder on the right side of your barbecue.
Gas Leak Tests
DO NOT USE AN OPEN FLAME TO CHECK FOR GAS LEAKS. Be sure there are no open flames
in the area while you check for leaks. Sparks or open flames will result in a fire or explosion which
can cause serious personal injury and/or damage to property.
A gas leak test should be performed before first use of the barbecue; any time a gas fitting is
disconnected/connected; after any prolonged period of non-use (e.g. winter storage)
DO NOT IGNITE BURNERS WHEN LEAK CHECKING
Connections to perform leak test on:
Gas bottle to regulator
Regulator to hose
Hose to manifold
Valves to manifold – to access valves the control panel must be removed – loosen the BBQ
frame screws (Step 8, Picture A) and remove the side tables. Remove control knobs (pull off)
and surrounds (Phillips screwdriver) and fully remove frame screws – control panel will now
lift off and leak test may be performed.
Where models feature a side-burner, its valve connection to the manifold (behind control
knob) can be accessed under the side table. Leak test should be performed on this section
after control panel and side tables have been replaced.
HOW TO PERFORM LEAK TEST – check for leaks by wetting the connections with a soap and
water solution applied with a rag or brush. Turn on gas supply at source and check for leaks. If
bubbles form or if a bubble grows, there is a leak. Re-tighten connections and perform subsequent
tests until no bubbles form. Repeat for each connection specified above. Leak test solutions may be
slightly corrosive so tested areas should be rinsed with water afterwards.
Operation
Each of the burners feature an integral spark ignition system allowing independent use of each burner
(if you are only cooking a small amount there is no need to light all burners). Simply push in the
control knob, hold for 2 seconds and then turn to the left – you will hear a spark. Check the burner is
lit – if it is not simply return the control knob to the ‘Off’ position and repeat.
NB – after a prolonged period of non-use or after connecting a new gas bottle it may take several
attempts to light the first burner – this is just the delay in gas reaching the burner. If problems persist,
please refer to the relevant section in ‘Frequently Asked Questions’ (below).
The moisture bay should be filled with water to the first level (35mm) – this will prevent food from
drying out, particularly when cooking with hood closed. It should be emptied/cleaned after every use.

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General Instructions
Gas Barbecues
Gas barbecues are designed for outdoor use only.
HeavenChef barbecues have either wheels or handles making them portable and easy to transport.
Please read assembly instructions before you begin to assemble your barbecue.
Make sure barbecue is properly assembled before using the appliance.
Do not let children play with the barbecue.
Storage
After using your gas barbecue, turn off gas at the gas cylinder and allow appliance to cool down.
Store in a well ventilated area and keep children away from the appliance.
Do not put anything flammable on the storage shelf under the barbecue.
If leaving barbecue outside, use an outdoor cover to protect from weather damage.
Allow barbecue to cool down before covering or moving the appliance.
Cooking
Use heat resistant gloves when operating the barbecue.
Do not place fingers or hands near the edge of the cooking area as this gets very hot.
Use suitable barbecue tools to turn food on the grill. Do not use fingers!
Operating
Ensure barbecue is secure and positioned on level ground
Always perform a gas leak test prior to using the unit and after a prolonged period of non-use (see
‘Gas Leak Tests’ above)
Cleaning
Allow appliance to cool down before cleaning.
Use hot soapy water on outer surface areas and rinse well with clean water. Dry with a soft, clean
cloth.
Do not use abrasive cleaning products on the barbecue as these can scratch and damage the
surface.
Remove the grills for cleaning in hot soapy water. Rinse well with clean water and dry before
replacing in the barbecue.
When cleaning the valves and burners be careful not to stretch the valve orifices or burner ports.

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Warnings!
DO NOT attempt to disconnect any gas fittings while barbecue is in use.
DO NOT use charcoal or any other solid or liquid fuels in the gas barbecue.
DO NOT put anything flammable on the storage shelf under the barbecue whilst in
use.
DO NOT store a spare or disconnected liquid propane cylinder on the storage shelf
underneath or anywhere near the gas barbecue.
DO NOT use liquid propane cylinder if the cylinder and/or valve are damaged, rusty,
or dented as this may be hazardous. Contact your supplier to have it checked.
DO NOT lean over an open grill and be mindful of hands/fingers near the edge of the
cooking area.
DO NOT leave barbecue unattended
DO NOT try to move the barbecue whilst in use.
DO use heat resistant gloves when operating barbecue.
Incorrect assembly can be dangerous. Follow assembly instructions carefully.
Should a fire occur, turn off all gas burners, close the lid and stand back from
barbecue until fire is out.
Should the gas burners go out whilst in operation, turn off all gas valves and leave
lid open. Return to the barbecue after five minutes and try to relight the burners –
following lighting instructions.
Keep children away from barbecue when in use. Some parts of the barbecue will
become very hot.
Flammable or combustible materials should be kept away from the gas barbecue.
When cleaning the valves and burners be careful not to stretch the valve orifices or
burner ports.
Keep fuel supply hose away from any warm/heated surface.
Gas may still be present in a cylinder that appears to be empty. Adhere to proper
transportation/storage of the cylinder at all times.
If gas is leaking from the liquid propane cylinder, move away from the cylinder
immediately and call Emergency Services. DO NOT try to correct the problem
yourself.
DO NOT use a flame to check for gas leaks.
DO check for gas leaks and any obstructions to the burners before use. This is
especially important after a period of storage or non-use.

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Frequently Asked Questions for Gas and Charcoal Barbecues
I have just bought my first gas barbecue – what gas do I need?
We recommend propane for all our barbecues but this is often labelled as ‘Patio Gas’.
Is the gas bottle supposed to sit on the base shelf of my barbecue?
No! The bottle should always be placed to the side of the barbecue in an upright position – the
HeavenChef range features an external integral gas bottle holder on the side panel. The bottle should
never be placed on the base shelf or worse still on its side – this can cause liquid gas to find its way
into the barbecue which it is not designed to cope with.
There appears to be something peeling off the inside of the hood. What should I do?
Do not worry, this isn’t paint. Many of our barbecue hoods are coated either with a baked-on
porcelain enamel, which cannot peel, or a high-temperature paint finish. What you can see is a
deposit of grease and smoke that collects during normal use to form a carbon layer. This will
eventually peel and looks very similar to paint. The peeling normally starts in the centre of the lid
and spreads outwards and may come off in sheets or flakes. These carbon deposits are non-toxic and
easy to remove which we suggest you do on a regular basis. Brush off all loose particles with a
barbecue brush before you start grilling and, while the hood is warm rather than hot, wipe it with a
cloth soaked in a mild soap and water solution.
What is direct and indirect cooking?
Direct cooking (flatbed or hooded models) is simply placing foods directly over the heat source. For
indirect cooking (hooded models only) the food is placed to the sides of the heat source, not directly
over it. As a general rule when barbecuing joints or roasts that require longer cooking times, you
should use the indirect method. This allows the food to cook through thoroughly while still adding
the extra barbecue flavour.
Will my porcelain coated (matt) cast iron grills be safe in the dishwasher?
Do not place any grills/griddles into your dishwasher as they could become damaged or in fact
damage your dishwasher.
How should I care for my porcelain coated, cast iron grills/griddle?
You should soak them in warm soapy water and then use a non-abrasive scourer after each use of the
barbecue. Also by oiling the grills/griddle before cooking you will reduce foods from sticking and
this will also help with cleaning them after use.

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Frequently Asked Questions (ctd)
My gas barbecue has a yellow flame – is this normal?
The flame on your gas barbecue should be blue. If you have a yellow flame it could be caused by a
couple of different problems:
First check the burner to make sure there are no cracks or holes and that all the burner holes are the
same size.
Also, check that there is nothing blocking the burner holes, or the burner venturi tube. (This is the
tube that is part of the burner, between the burner body and the gas valve)
Small insects, and spiders in particular, like to crawl into the burners and cause obstructions to the
gas and airflow – this particularly happens over a prolonged period of non-use/storage. Spider
guards are fitted to the air intakes in an effort to reduce this problem, but will not eliminate it. Spider
guards should also be kept clean. A simple pipe cleaner will allow you to clear any blockages.
If the burner appears to be fine then the problem might be with the regulator. Sometimes regulators
get stuck. This can reduce the gas flow, make a yellow flame and prevent your barbecue from
reaching its correct cooking temperature.
If the regulator remains stuck it should be tested or replaced.
Also check that your gas bottle is not running low, as this would affect the amount of gas your
barbecue is receiving.
Can I use charcoal in my gas barbecue?
No. Gas barbecues are designed to handle the heat created by the burners and not the heat created by
burning charcoal or other fuels. Such actions would cause damage to your gas barbecue as well as
creating significant risk to the user and any others nearby.
Can I convert my gas barbecue to natural/mains gas?
No you cannot convert your barbecue to natural/mains gas. These products are designed and
approved for type 3 gas only, which is, in the UK, bottled propane (Patio Gas) or Butane (BBQ Gas),
generally referred to as L.P.G (liquefied petroleum gas). To enable natural/mains gas to be used
would require modifications as L.P.G requires a 2.5 to 3 times higher air/gas ratio than natural/mains
gas. Even a qualified engineer should not attempt modifications to appliances.
Why do I get flare ups when using my gas barbecue?
Flare-ups occur when meat is barbecued, and its fat and juices fall upon the flame tamer. Smoke
helps give food its barbecued flavour, but excessive flare-ups should be avoided to prevent the food
being burned. Excessive flare-ups will actually burn the outside of the food and leave the middle
possibly undercooked. To control flare-ups it is advisable to trim away excess fat from meat and
poultry before grilling. The burner should always be placed on the low to medium setting during
cooking. Always protect your hands when touching anything near the cooking surfaces. We also
suggest that you do not overload the barbecue with too much food at one time.

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Frequently Asked Questions (ctd)
Is there any taste difference between charcoal and gas?
The common belief that charcoal gives barbecued food its unique taste is, in fact, untrue. The juices
and fat from the food drip on to the lava rock/flame tamer/charcoal and vapourise into smoke which
then rises, basting the food and creating its “barbecue” flavour. Charcoal itself does not add any
flavour however flavoured wood chips, of which there are many varieties, will do.
How high should the flame be on my gas barbecue?
The flame you see is only 50% of the total of the flame as it comes from under a lip on the burner,
designed to help spread the flame. Typically you will only see 3mm of the flame.
How should I care for my burners?
It is normal for rust to form on the cast iron but any food debris should be removed on a regular
basis. This can be cleaned off using a wire brush. Burners should be periodically removed for
inspection and cleaning, particularly after a period of non-use/storage. They should be checked for
general condition and to ensure the portholes are not becoming blocked. These can be cleaned with
the use of a wire brush or pipe cleaner. Care should be taken not to damage the gas valve or ignition
electrode when removing the burners.
When the barbecue is being stored, we advise wrapping the burners in foil to keep the burner holes
free from insects and other debris.
My barbecue will not light using the ignition system what should I do?
Check your gas bottle and replace if necessary. Check that the burners are not blocked and if
necessary clean and replace. Make sure the gas hose has no kinks or obstructions.
First check that the electrode wire is not loose, to do this you must remove the front control panel.
Also check that the gas collector box around the electrode is in line with the burner with a gap of 3
to 4mm between the end of the electrode and the tag on the end of the gas collector box. Realign the
collector box as required.
If this does not work call our Customer Services Department on 01246 473445.
Can I replace my grill with a griddle?
We do not suggest that the cooking area is more than 50% griddle as this could cause the barbecue to
overheat and be damaged. You may however convert the whole cooking area to grills (available as
accessories) as this will not impair performance or cause any excess heat build-up.
My burner is loose fit where it goes onto the gas valve, won’t gas leak out?
No, as the gas is injected from the valve it creates a small vacuum. This draws air in which is
actually required in order for the gas to burn when it comes out of the burner. There is actually a slot
in the burner tube under the mesh to ensure that there is an adequate supply of air.

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Marco Pierre White’s Barbecue Recipes
Venison Burgers with redcurrant jelly
Serves 6-8
Ingredients:
• 1 kg Venison mince
• 1 small red onion, finely chopped
• ½tsp juniper berries ground to a fine powder
• 2 garlic cloves, finely chopped
• 2 egg yolks
• 150g fresh white breadcrumbs
• 1-2 tsp Worcestershire sauce
• Few drops of Tabasco
• Salt and pepper
• Olive oil
• 8 soft bread rolls, halved
• Few slices of cooked beetroot
• Redcurrant jelly to serve
Method:-
Place the meat, onion, and ground juniper in a bowl with the egg and breadcrumbs. Season with
Worcestershire sauce, Tabasco, salt and pepper. Mix well with your hands until all the ingredients
are amalgamated. Form the mixture into burger shapes.
Preheat the grill on a high setting. Pour a small amount of olive oil on the burgers. Cook the burgers
for three minutes on each side, reducing the heat to medium during cooking. This will give you
medium burgers.
Toast the buns, and serve burgers with sliced beetroot and redcurrant jelly.
Barbecued Trout with Fennel Butter
Ingredients:
• 4 whole trout
• 1 tablespoon chopped fresh thyme
• 2 tablespoons extra virgin olive oil
• Salt and pepper
• Fennel butter
• 2 teaspoons fennel seeds
• 125g (4oz) butter, softened
• 1 tablespoon chopped fresh parsley
• 2 teaspoons lemon juice
Method:-
Wash and dry the trout inside and out and using a sharp knife make several slashes on each side. Mix
together the thyme leaves, oil and some salt and pepper and rub over the fish making sure the
flavourings are pressed well into the slashes.
Meanwhile, make the butter. Toast the fennel seeds in a dry frying pan until fragrant. Cool slightly
and grind to a fine powder in a spice mill or pestle and mortar. Beat into the butter with the parsley,
lemon juice and some pepper. Roll into sausage shapes using clingfilm. Chill until required.
Brush the fish with a little extra oil and cook on a hot barbecue for 3-4 minutes each side until
charred and cooked through. Rest for five minutes and serve with slices of the fennel butter.

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Warm Spatchcock pousin a la Vinaigrette
Serves 4
Ingredients
• 1 Knorr Chicken Stock Cube
• 1 tsp olive oil, plus olive oil for roasting
• 4 poussin
• 1-2 shallots, peeled and very finely chopped
• For the hot vinaigrette dressing
• 40ml white wine vinegar
• 75ml extra virgin olive oil
• Basil sprigs
• Parsley sprigs
• Chives (cut in half)
Method:-
First remove any string that's holding the poussin into shape. Trim away the spare flap of skin at the
neck.
Remove the ends of the legs.
Remove the backbone. Place the poussin breast-side up on the cutting board. Carefully place a large
knife into the body of the poussin with the blade facing downwards, just to one side of the backbone.
Press down with the knife, cutting through the backbone.
Turn the poussin over and cut away the backbone by cutting through the back, just to the other side
of the backbone. Discard the backbone.
Break the breastbone by laying the poussin flat on a board, breast-side up, and hitting the breast hard
with your hand until the bone breaks.
Turn the legs so that they are facing inwards. Cut two incisions, one on either side, into the flap of
skin near the poussin's tail. Thread the legs through. Tuck the wings underneath the poussin. The
poussin is now ready for cooking.
I like to season my pousin with a Knorr Chicken Stock Cube. Crumble the Knorr Chicken Stock
Cube into the olive oil, mixing into a paste until the cube has dissolved. Rub the paste over the
poussin to season it.
Cook the poussin on the barbecue for 5 mins on each side until cooked through. Make sure you
check that the poussin is thoroughly cooked by inserting a skewer into the poussin near the leg; if the
juices run clear, then the poussin is cooked through. If the juices are bloody, then cook the poussin
for a little longer.
Remove the poussin from the barbecue and set aside to rest until cool enough to handle.
Now make the hot vinaigrette dressing. Heat any poussin juices in a pan until hot, then add in the
white wine vinegar, shaking the pan to dissolve the roasting juices into the vinegar. You want to
cook this until the vinegar has reduced by two-thirds and is almost syrupy.
Sprinkle the finely chopped shallot over the poussin. Now finish off the dressing. Add the olive oil
to the reduced vinegar and stir in. Taste to check the seasoning and adjust to taste. Spoon the hot
vinaigrette over the poussin. Garnish with basil, parsley and chives and serve at once.

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Steak Escargot
Serves 4
Ingredients
• 4 8oz ribeye steaks
• 24 cooked escargot
• 100g butter
• 1 garlic clove, crushed
• 2 tablespoons chopped parsley
• Olive oil
• Salt and pepper
Method:-
Soften butter and mix with the garlic and parsley, roll into a sausage shape using clingfilm,
refrigerate until required.
Brush steaks with olive oil and season, cook on barbecue to your liking (medium rare is best).
Meanwhile slice garlic butter and place in tin foil with the escargot wrap and place on barbecue to
warm through whilst cooking the steaks.
Snails are available from (07939 290265; www.south-west-snails.co.uk). L’Escargot Anglais snails
can be bought from the farm at Credenhill, Herefordshire (01432 760218; no mail order), or frozen,
in garlic butter from La Fromagerie, London (020-7935 0341; www.lafromagerie.co.uk).
Caramelised Peach Melba with Raspberry Coulis
Ingredients
For the Raspberry Coulis
• 300g/10½oz raspberries
• 2 tbsp icing sugar or caster sugar, or to taste
• 1 tbsp lemon juice, or to taste
For the peaches
• 4 ripe peaches
• 6-8 tbsp caster sugar
• Melted butter
• 4 scoops good-quality vanilla ice cream, to serve fresh raspberries to garnish, optional
Method:-
To make the raspberry coulis, put the raspberries, sugar and lemon juice into the bowl of a food
processor and blend to a purée.
Set a sieve over a clean bowl and rub the purée through to remove the raspberry pips. Taste and add
more sugar if required. Cover with cling film and set aside until needed.
For the peaches, Slice the peaches in half and remove the stones. Brush with melted butter and
sprinkle with caster sugar. Cook briefly on barbecue until golden and slightly caramelised.
To serve, arrange two sizzling peach halves on each plate, add a scoop of ice cream and drizzle over
some of the raspberry coulis. Garnish with fresh raspberries, if you like, and serve the rest of the
raspberry coulis in a small jug.

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Olympic and Titan 3 year warranty
Thank you for purchasing your gas barbecue from HeavenChef. We’re so confident in the quality
of our product, that your barbecue is covered by a 3 year warranty that covers all faults and fair wear
and tear during the warranty period of any of the listed components*: the grill and griddle, burners,
flavouriser bars, ignition components, control knobs and casters. All you have to do to register for
this warranty is complete the form below and send it back to us. Please retain for your records. In the
event that you experience any problems with your barbecue please call us on 01246 473445.
* Any deliberate damage or damage caused by negligence other than our own will not be covered by
this warranty.

HeavenChef™
Flogas UK Ltd
Farndale Road, Staveley
Chesterfield, Derbyshire
S43 3YN
Name: Address:
Postcode:
E-mail Address:
Telephone Number:
Product Type (Please circle): Olympic 3 Olympic 4 Titan 5
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HeavenChef™
Flogas UK Ltd
Farndale Road, Staveley,
Chesterfield, Derbyshire
S43 3YN
by