Heritage 200 User manual

200 / 300 / 400 Barbecues
User Guide
Heritage Barbecues are distributed
in the United Kingdom by:-
Sunshine Lifestyle Products Ltd,
Unit C, Oakwood,
Oakfield Industrial Estate,
Eynsham, Witney OX8 1TT England.
Tel: [phone]
Fax: [phone]
E-mail: [email protected]
Web: www.sunshinebbq.co.uk
Heritage

CONGRATULATIONS.....
on choosing a Heritage Gas Barbecue. For over 30 years the Heritage name has
stood for innovative, well designed and high quality barbecues in Australia, and
now we are following their trend, by choosing Australia’s finest outdoor cooking
system.
In this guide, we aim to help you become familiar with the Australian way of cooking.
We want you to enjoy your Heritage to it’s full potential, and realise what fun can be
had cooking on a stylish, quality barbecue that you can rely on every time.
Page 2 Direct cooking the Australian way.
An insight into how the Australians enjoy barbecued food, and the
differences to the traditional American gas barbecues.
Page 3 Cooking on your griddle plate.
Introducing you to the most versatile cooking surface on your BBQ,
it will make you wonder how you managed before!
Page 4 Cooking on your chargrill plate.
What you can expect from the most traditional form of
barbecue cooking.
Page 5-6 Heritage accessories.
Here we give you an idea of how you can enhance the
performance of your new Heritage barbecue.
Page 7 Care and cleaning of your barbecue.
Tips and advice on keeping your barbecue in the best
possible condition.
Page 8 Care and cleaning of your barbecue trolley.
More tips, but this time on keeping your stylish trolley looking its best.
Page 9 Your questions answered.
The most often asked questions we are asked by our customers.
Page 10 Cooking Tips.
Some ideas to give you a taste of how different your barbecues can
be from now on.
We trust this information will give you some new ideas and a basis on which to
build your enjoyment of barbecue cooking ‘the Australian way’. We may not have
the Australian climate, but we have got the best of their barbecues!
Happy cooking !
DIRECT COOKING
THE
AUSTRALIAN
WAY
By using heavy-weight cast-iron
cooking surfaces that are closer
to the heat source, Australian
style barbecues have a more
direct method of cooking. The
cast-iron absorbs the heat,
giving a more even distribution.
This enables the food to be
cooked thoroughly without
excessive charring.
WHAT'S THE HURRY ?
If you’ve owned an American style barbecue before you’ll notice that the Heritage
barbecues do not have the same forceful, roaring flames from their burners.
The heat supply is more balanced to give perfect results. Initially you may feel that
there isn’t sufficient heat, but give it a little more time to cook and you’ll find that
everything is perfectly cooked the ‘Australian’ way.
Also remember that during Spring, Autumn and Winter, or when there’s a stiff
breeze, you should allow more time for cooking.
HEAT DISTRIBUTION
Because of the nature that gas under pressure burns, you may find your Heritage
barbecue cooks slightly hotter at the back of the cooking area. This is because the
gas is under more pressure to escape here than at the front of the burners. It is
perfectly normal, and it can be quite advantageous having a less hot cooking area
where food can be finished off, or kept warm with a more gentle heat.
THE OUTDOOR OVEN
The only time you need to close the lid for the Heritage barbecue is if you are
planning to do baking or roast whole joints of meat and poultry. The lid, with its
temperature gauge will enable you to obtain perfect results through indirect
convection cooking.
Welcome to Heritage Barbecues
Cooking the Australian way
1 2

GRIDDLE COOKING
Each Heritage barbecue has a
separate, solid cast-iron cooking
surface as well as the traditional
‘char-grill’ cooking area.
The griddle is normally hot
enough for cooking on after
heating up on ‘high’ for
10 minutes. Weather conditions can of course
vary this time. The griddle can also be left on low and
used simply as a warming plate.
SO VERSATILE
This solid plate is the most flexible cooking area on your barbecue, it opens up a
whole new area of cooking out of doors. Firstly, you can cook everything on this
surface that you cook on the char-grill side, great for when fatty sausages or
burgers cause ‘flare-ups’ on the char-grill. You can use it as a hot plate to heat
pans of vegetables or barbecue sauces. And you can cook directly on the plate,
ideal for small items like prawns, mushrooms, onions and stir fries.
THE GREAT BRITISH BREAKFAST
This means you can also cook your authentic British breakfast. Add a little oil to
one side of your hot griddle to cook bacon, eggs, mushrooms and even fried
bread! On the other side you can heat up your pan of baked beans.
EVEN TASTIER
Of course one of the most traditional ways to use your griddle is to sear pieces of
meat on both sides before cooking them over the char-grill, sealing all of the
flavour in for the tastiest meal.
CHAR-GRILL COOKING
Char-grill cooking is traditionally
the most popular method of
barbecuing. The cast-iron gas
burners heat up the flame
tamer from below and
food placed on the
char-grill is then cooked by
the heat emitted from the hot
flame tamer and briquettes. The char-grill
and solid plate are ready for cooking after
approximately 10 minutes on high.
BARBECUE FLAVOUR
Using this method of cooking the unique barbecue flavour comes to your food from
the juice dripping on the hot briquettes below, vapourising and then being
absorbed back into the food. This is the same way non-gas barbecues cook, using
charcoal instead of heated briquettes.
FLARE-UPS
Some cuts of meat can be excessively fatty and during cooking the fat may begin
to drip into the fire, and a flare-up may occur. The flames will die out when the fat
or oil has burnt out, during this time you can transfer food to the griddle plate and
continue cooking. To help avoid flare-ups cut away any excess fat from the meat.
Before you begin cooking always check the fat drip tray is not full and likely to
catch fire. Line the drip tray with tin-foil to make cleaning easier.
We recommend that the drip tray is emptied after every barbecue session to
avoid the risk of fat fires. If cooking for an extended period, check the drip tray
more frequently.
FAT FIRES
Should you experience a fat fire in the drip tray, simply turn off the gas at the
cylinder, then the individual burners. Do not pull out the drip tray. After 2 or 3
minutes the fire will extinguish.
IMPORTANT NOTE
Fat fires are usually caused by excessive fat in the drip tray, or by cooking very
fatty burgers, sausages or chicken legs/wings. We recommend that you cook food
with a low fat content or that has the excess fat or skin trimmed off. Although
damage caused by fat fires is not covered by the warranty, any replacement parts
can be purchased very inexpensively.
Griddle
3
Char-grill
4

Heritage Accessories
5
Heritage Accessories
6
WOK INSERT
HOT PLATE
(Suitable for Heritage 300 &
400 barbecues only)
This ingenious plate enables you to
use your wok on your barbecue to
stir-fry delicious dishes.
With the Heritage 400 barbecue simply remove
the existing griddle or char-grill plate (and the
flame tamer) and replace with the wok insert plate.
On the Heritage 300 barbecue the wok plate
can only replace the char-grill plate and
flame tamer.
BBA 0600
Wok Insert Hot Plate
Vinyl Cover for
Heritage 200
COMP 1002
Heritage 300
COMP 1003
Heritage 400
COMP 1004
SIDE BURNER
Enhance the performance of your new barbecue
by adding a side-burner. This powerful 2.5kW
side-burner is ideal for pans of vegetables,
marinades, sauces and many other
accompaniments.
The side-burner fits to the BBQ trolley in place of the
left-hand side shelf. It is simple to fit and features an
integral lift-up cover to protect it from the worst of the
weather. The Sunshine side-burner comes with a
2 year guarantee.
Side-burners are available for all Sunshine Legend barbecues.
Please ensure that you quote the correct code when ordering.
VINYL COVERS
To get the most use out of your barbecue, we recommend that you keep it on the
patio for the whole summer season. These lined vinyl covers help to protect both
the barbecue and trolley against the worst of the weather. They are made using
heavy weight vinyl and lined to prevent the barbecue ’sweating. These covers are
made to fit all size of barbecue as standard, and are available to fit all sizes of
barbecue fitted with the roasting lid.
Gas Bottle Cover
GBC1 fits standard size gas bottle
WARMING RACK
This free standing warming
rack gives useful extra space
for keeping food warm.
Warming rack for
WR2000 Heritage 200
WR3000 Heritage 300
WR4000 Heritage 400
SB3EU
Side Burner fits
all Heritage
models
BBQ TOOL HOLDER
This convenient clip-on tool holder allows you to
keep the wooden surfaces free from cooking tools
when barbecuing. It simply clips over the end of
the wooden side shelf. Fits all Legend barbecues.
TH1 Tool Holder for all Legend, PatioMate and
Heritage models.
To enhance the performance of your new barbecue we have
available a range of accessories that will enable you to become
an outdoor master chef.
These accessories are normally available from the retailer
where you bought your barbecue. For a full list of stockists
please contact Sunshine on:-
Tel: [phone] or Fax: [phone]

CLEANING
AND CARE OF
YOUR BARBECUE
TROLLEY
WEATHERING
As part of the natural
weathering process the
timber may leach (bleed)
a dark red-brown sap.
During the leaching process,
leaving the trolley on
untreated concrete or unsealed
tiled areas should be avoided. If staining does occur
it can be removed easily by scrubbing with warm soapy water.
The sun will also bleach out the stains over a longer period but using less ‘elbow grease’!
The period of weathering is unpredictable and is accelerated if the timber is wet.
After a period of time the bleaching process ceases.
Initial care should be taken when the trolley is wet that clothing and other articles
that may stain are not rubbed against the timber.
TREATMENT
Your trolley is manufactured using timber from managed Malaysian forests. It is a
heavy hardwood and is ideal for outdoor use.
During the manufacturing process the timber has been treated with a wood
preserving oil. It is recommended that further annual applications are made with
teak oil, linseed oil or other wood preserving treatments.
FITTINGS
Each year it is recommended that all metal fixings on the trolley are checked
and tightened.
CLEANING
During normal use, grease and oil from food may splash onto the trolley. This can
be rubbed into the wood to provide additional protection.
Water stains or splashes can be reduced in their appearance by rubbing over with
teak or linseed oil.
COVER
To maintain the good looks and durability of the wooden trolley and the barbecue
it is recommended that a Heritage vinyl cover is placed over the barbecue when not
in use.
Caring For Your Trolley
8
CLEANING AND
CARE OF YOUR
HERITAGE
BARBECUE
COOKING PLATES
When you have finished using your barbecue,
clean off the cooking surfaces with a metal scraper
or stiff wire brush. This is done most easily when the
cooking area is still warm, about 20 - 30 minutes after turning
off the barbecue. Any debris and excess oil can then be removed with a
rag or kitchen roll. Water should only be used to clean the cooking surfaces when
they have cooled down. Water on hot cast-iron can cause the metal to crack or
break.
Ensure that you oil the cast-iron cooking surfaces with cooking oil after use.
This is particularly important when putting the barbecue away for winter storage.
Careful attention to this matter will eliminate rust forming on the cast-iron surfaces.
The next time you use your barbecue the oil will be burnt off during the 10 minute
warm up period, leaving a clean cooking surface.
BARBECUE CASING & ROASTING LID
If you need to clean the casing of your barbecue this should be done with a soft
cloth and warm soapy water. DO NOT use a wire brush or scraper on the
barbecue’s inside, main body or drip tray, as this will remove the zinc coating that
protects it from corrosion. If you have spilt marinade on your barbecue during
cooking it is best to wipe after use as some marinades can be quite acidic, and
may affect the paint-work. Try not to wipe the paint-work when the barbecue is still
hot as this can be dangerous and the paint may become soft in some conditions.
Should there be any blemishes to the paint work, a touch-up repair kit is available.
BRIQUETTES
DO NOT WASH the briquettes these can be cleaned by turning the burners on
‘high’ for 15 minutes or so to allow the fat to burn off. Heavily impregnated
briquettes should be turned over so the dirty side faces the burners, and burnt off in the
same way. When burning off excessive fat, leave the lid in the open position.
BURNERS
It is also recommended that the gas burners are removed from the barbecue at the
start of each season and cleaned. Simply unclip the rear underside of the burner
from the barbecue and lift them out. Use a stiff wire brush to remove any surface
rust and to keep the small ports (holes) free from debris. It is quite normal for
surface rust to appear on these cast-iron burners. When clean, shake off the debris
from inside the burner and replace in barbecue.
Caring For Your Heritage BBQ
7

YOUR QUESTIONS ANSWERED...
• Which gas can you use on a Heritage barbecue?
Heritage barbecues are designed to use Propane or Butane LPG. If your
barbecue is supplied without a regulator, your local bottle gas supplier (Calor
Gas etc) will be able to supply you with the regulator to suit your gas choice.
• Butane or Propane, what’s the difference?
Propane will enable you to use your barbecue all year round as it will continue
to supply gas pressure on the coldest Winter’s day. Propane tends to be in red
cylinders, which require the use of a spanner when changing.
Butane is suitable for Spring, Summer and Autumn use. It tends to be more
readily available and usually comes in blue cylinders, which do not require the
use of a spanner when changing.
• Which size cylinder?
Propane: Minimum 6 kg (13kg is the best size)
Butane: Minimum 11 kg (15kg is the best size)
• Are they safe to use?
All Heritage Gas barbecues have been tested to meet the new CE safety
standards, and carry the CE mark of approval.
• Are they easy to use?
Turn on the gas supply at the cylinder, push ignitor button and leave the burners
on high for about 10 minutes to heat the plates and flame tamer. Then turn the
burners down and the barbecue is ready to use.
• How do I know when the barbecue is alight?
When your barbecue ignites you will hear the initial ‘catching’ of the flame.
After this the burners make little, if any noise, especially if you are comparing
them with American gas barbecues. It is difficult to see the flame, especially in
daylight, but the heat will soon become apparent on the cooking plates.
• How many burners must I use at a time?
You can use just one or all the burners at any one time, it does not matter
which ones you use. If using the roasting lid, no more than the two outside
burners should be used after the initial warming-up period.
Your barbecue is simple in design and operation, yet offers the widest scope of
barbecuing you could hope for. The char-grill and griddle plates, together with the
advantages of the modern gas barbecue, make it practical to cook all sorts of
menus, all year round. You can bake with the roasting lid, make delicious sauces,
even stir fry. Anything you can do in the kitchen can be done on the barbecue.
Where once families ate charred chops and sausages, they dine on turkey roulade
and bananas filled with chocolate. And where not long ago baked potatoes were
considered daring, a rich bounty of fruit and vegetables creates a feast of colours,
shapes and tastes.
COOKING TIPS FOR YOUR BARBECUE
• Use tongs to turn meat on your barbecue as a fork will puncture the surface
allowing juices to escape, which lets the meat dry out.
• Marinated meat gives added flavour and tenderness, the meat can be
marinated anything from a few hours to overnight. Experiment with your own
marinades. Basic ingredients can include; wine or vinegar, sugar (if using
vinegar), lemon juice, soy or Worcester sauce, garlic, herbs and seasoning.
• Trim excess fat from meat prior to cooking helping prevent flare-ups.
• Soak bamboo or wooden skewers in water for 30-60 minutes before filling with
meat and vegetables to prevent them from burning.
• When cooking meat on the griddle, always ensure it is very hot before use to
seal in the juices.
• When cooking vegetable kebabs, brush lightly with some oil as they cook.
• If you want to use the aromatic smoke chips on the char-grill area, tip the chips
into a small clean tin and lay this amongst the briquettes prior to lighting
the barbecue. If the chips are put straight onto the hot briquettes they can
produce ash which will in turn fall through and may clog up the burners.
Any Questions?
9
Cooking Tips
10