Ranger G4RANQ Operator's manual

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WELCOME TO THE WORLD OF BARBEQUES GALORE OUTDOOR COOKING
INSTRUCTIONS FOR ASSEMBLY AND USE OF
BARBEQUE MASTER 4B BBQ ON CART BARBEQUES
Code: G4RANQ
For the safe use and enjoyment of your new barbeque.
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These instructions contain important information that needs to be followed for the safe assembly and use of your
new barbeque. Please read through carefully and completely prior to assembly.
Take care to remove all packaging materials and protective coatings from the barbeque
before first use.
ForCode:G4RANQ
Tools required:
1 x Phillips head screwdriver
1 x Adjustable spanner
1 x Pair pliers
IMPORTANT: READ ALL OPERATING INSTRUCTION BEFORE LIGHTING.
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....

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HAZARDOUS FIRE OR EXPLOSION MAY RESULT IF THESE INSTRUCTIONS ARE IGNORED
It is the consumer’s responsibility to see that the barbeque is properly assembled, installed, and taken
care of. Failure to follow instructions in this manual could result in bodily injury and/or property damage.
FOR YOUR SAFETY IF YOU SMELL GAS:
1. Turn OFF gas supply at the gas cylinder.
2. Turn the control knobs to OFF position.
3. Open barbeque hood
4. Extinguish all naked flames; do not operate any electrical appliances.
5. Ventilate the area.
6. Check for leaks as detailed in this manual whenever the gas cylinder is replaced or reconnected.
If odour continues or you have a fire you cannot extinguish, call your fire department.
Do not call from near the LPG gas cylinder because your telephone is an electrical device and could
create a spark resulting in fire and or explosion.
PRECAUTIONS:
1. Leak test all connections after each cylinder refill, see page 16.
2. Never check for leaks with a lit match or open flame.
3. Do not store of use gasoline or other flammable vapours and liquids in the vicinity of this or any other
appliance.
4. Any LP cylinder not connected for use shall not be stored in the vicinity of this or any other gas,
electrical or motorised appliance.
WARNINGS
THIS BARBEQUE MUST NOT BE USED INDOORS. SEE PAGE 4 FOR OUTDOOR
DEFINITION.
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
DO NOT OPERATE THIS APPLIANCE BEFORE LEAK CHECKING HOSES AND GAS
CYLINDER CONNECTION
DO NOT MOVE THE APPLIANCE DURING USE.
ACCESSIBLE PARTS MAY BE VERY HOT. KEEP YOUNG CHILDREN AND THE INFIRM
AT A SAFE DISTANCE AWAY.
ANY MODIFICATION OF THE APPLIANCE MAY BE DANGEROUS.
TURN ALL GAS VALVES “OFF” INCLUDING THE GAS CYLINDER AFTER USE.
THIS BARBEQUE HAS NOT BEEN APPROVED FOR MARINE USE.
Safety warnings

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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.
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 grease channelling tray 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 fire damage is not covered under warranty. In case of
fat fire, turn gas cylinder off and close the bbq hood if safe do so. DO NOT try and extinguish with
water. Call the fire brigade if necessary.
Do not transport the barbeque whilst it is hot because there is a risk that the contents of the grease
cup 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.
Particular care must be taken when removing the grease channelling tray or grease cup. Hot fat
can cause serious injury. Let the barbeque cool completely before removing grease cup.
It is fine to pre-heat with all burners on HIGH and the hood closed for up 10 minutes, but NEVER
let the temperature on the hood thermometer exceed 250ºC.
When cooking with the hood closed: Turn burners to LOW or OFF as required to keep the
barbeque from getting too hot; NEVER let the temperature on the hood thermometer exceed
250°C; NEVER leave all burners on HIGH for more than 15 minutes; for periods longer than 15
minutes, burners must be on LOW or OFF only.
NEVER leave all burners on HIGH for more than 15 minutes, always stay in control by adjusting
burners to LOW and OFF as required to maintain suitable cooking temperatures.
If the burner makes hissing sound when lit, it may be burning internally. Turn burner OFF, allow it
to fully extinguish and cool a little, then try again.
Follow all manufacturers’ instructions to periodically check for gas leaks.
Do not allow build up of unburned gas.
Strong winds and low temperatures can affect the heating and performance of your gas barbeque so
factor in these elements when positioning your barbeque outdoors for cooking.
Never use your gas barbeque in a garage, porch, shed, breezeway or any other enclosed area. Your
gas barbeque is to be used outdoors only. Minimum clearances from combustible surfaces: Sides
of appliance - 600mm; Back of appliance - 600mm; Vertically above appliance cooking surface -
1200mm. Do not obstruct the flow of ventilation air around the gas grill housing. This gas barbeque is
not intended to be installed in or on recreational vehicles and/or boats.
Safety warnings (continued)

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This barbeque 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:
Where to put your barbeque
(1) Any enclosure with walls on all sides, but at
least one permanent opening at ground level,
and no overhead cover. See figure F1.
(2) Within a partial enclosure that includes an
overhead cover and no more than two walls.
See figures F2 and F3.
(3) Within a partial enclosure that includes an
overhead cover and more than two walls, the
following shall apply:
(i) At least 25% of the total wall area is
completely open; and
(ii) At least 30% of the remaining wall area is
open and unrestricted.
(iii) 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.
See figures F4 and F5.
FIGURE F1—OUTDOOR AREA–EXAMPLE 1
FIGURE F2—OUTDOOR AREA–EXAMPLE 2
FIGURE F3—OUTDOOR AREA–EXAMPLE 3
Both ends open
FIGURE F4—OUTDOOR AREA–EXAMPLE 4
Open side at
least 25% of
total wall area
30 percent or more in
total of the remaining
wall area is open and
unrestricted
FIGURE F5—OUTDOOR AREA–EXAMPLE 5
Open side at
least 25% of
total wall area
30 percent or more in
total of the remaining
wall area is open and
unrestricted

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When used on the ground always place the appliance and cylinder on firm, flat, level ground.
NEVER light the BARBEQUE with the HOOD in the closed position.
This barbeque is designed for use outdoors only, away from any flammable materials.
It is important that there are no overhead obstructions within 1200mm It is important that
the ventilation openings of the appliance are not obstructed. The barbeque must be used
on a level, stable, surface. The appliance should be protected from direct draughts and
shall be positioned or protected against direct penetration by any trickling water (e.g. rain).
Storage of Appliance
Storage of this appliance indoors is only permissible if the gas cylinder is disconnected and
removed from the appliance. When the appliance is not to be used for a period of time it
should be stored protected from the elements and in a dry dust free environment.
Parts sealed by the manufacturer must not be altered by the user. No modifications should
be made to any part of this barbeque and repairs and maintenance should only be carried
out by an authorised service technician.
Connection to Appliance
Before connection, ensure that there is no debris caught in the head of the gas cylinder,
regulator, burner and burner ports. Spiders and insects can nest within and clog the
burner/venturi tube at the orifice. A clogged burner can lead to a fire beneath the
appliance.
Clean burner holes if necessary with a heavy-duty pipe cleaner.
Disconnect the regulator from the gas cylinder when the barbeque is not in use. Do not
disconnect the hose at the barbeque. If the hose is replaced, fit the new hose to the
appliance using two spanners (one to hold the connection firm, the other to tighten the
hose onto the connection). Check for leaks, see page 16.
A minimum clearance of
600mm from combustible
constructions to the sides
of the grill and 600mm
from the back of the grill to
Combustible constructions
must be maintained. 
23.6"（600mm）
23.6"（600mm）
Where to put your barbeque (continued)

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A. One Firebox &
Hood Assembly
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B. One
Temperature
Gauge
Assembly
C. One Hood
Handle
D. Four Control
Knobs
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E. One Left Side
Shelf
F. One Bottle
Opener
G. One Right Side
Shelf
H. Two Leg End
Caps
I. Two Front Panels
J. One Left Front
Leg
K. One Left Back
Leg
L. One Right Front
Leg
M. One Right Back
Leg
N. Two Drip Tray
Supports
O. One Cylinder
Hook
P. One Rear Beam
Q. One Cylinder
Support Beam
Note: two holes!
R. Two Side
Beams
Note: no holes!
S. Axle
U. One Drip Tray
V. One Grease Cup W. Three Flame
Tamers
XX. Two Cooking
Grills
YY. One Warming
Rack
Contents list. Carefully unpack the carton and check all the parts:

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Before you start, check that you have all the contents as above. Remove all items,
including any packing materials from the firebox and hood assembly. Dispose of all
packing materials only after assembly is complete.
Check your barbeque is the correct gas type, see page 15.
Z. One Hotplate
TT. Two Wheels
UU. One Bolt Pack
VV. Two Rubber
Cushions
(spare)
Bolt Pack includes:
AA. Twenty M6*16mm
Screws
BB. One M10
Flange nuts CC. Two M6
Washers
Contents list. Carefully unpack the carton and check all the parts: (continued)

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STEP 1: Attach LEFT Leg End Caps
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STEP 2: Attach LEFT Side Beam and Drip Tray Support.
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J
K
H
X
X
X
X
AA
X
X
Y
Y
X
Y
N
R
Assembly instructions
WHAT YOU NEED:
One x Left Back Leg (J)
One x Left Front Leg (K)
Two x Leg End Caps (H)
LF = LEFT FRONT
LB = LEFT BACK
Put Left Back Leg (J) and Left Front Leg (K) into
Leg End Caps (H) as shown.
WHAT YOU NEED:
Two x M6*16mm screws (AA)
One x Side Beam (R) (no holes)
One x Drip Tray Support (N)
One x Left Front Leg (J)
One x Left Back Leg (K)
Loosen Six pre-assembled M6*16mm screws (AA)
from “X” positions and leave the screw heads
protruding approximately 5mm.
Hang Side Beam (R) and Drip Tray Support (N) to
Left Front Leg (J) and Left Back Leg (K), then
tighten the screws at the “X” positions.
Take Two M6*16mm screws (AA) from the
hardware pack, and fasten the screws into the “Y”
positions.
Note: Be sure part (R) and (N) are installed
correctly as shown.

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X
X
X
X
X
X
Y
Y
X
Y
AA
X
X
X
X
N
R
M
L
Q
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STEP 3: Attach RIGHT Side Beams and Drip Tray Support.
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STEP 4: Attach Wheels
BB
M
L
TT
S
Q
Assembly instructions (continued)
WHAT YOU NEED:
Two x M6*16mm screws (AA)
One x Side Beam (R) (no holes)
One x Drip Tray Support (N)
One x Right Front Leg (L)
One x Right Back Leg (M)
One x Cylinder Support Beam (Q) (with two holes)
RF = RIGHT FRONT
RB = RIGHT BACK
Loosen Six pre-assembled M6*16mm screws (AA) from “X” positions, and leave the screw heads
protruding approximately 5mm.
Hang Side Beam (R) and Drip Tray Support (N) to Right Front Leg (L) and Right Back Leg (M), then
tighten the screws at the “X” positions. Attach the Cylinder Support Beam (Q) in the same way using two
M6*16mm screws (AA) from the hardware pack, and fastening those two screws into the “Y” positions.
Note: Be sure part (R) (Q) and (N) are installed correctly as shown. Part Q should have the two holes
facing away (so not visible in the diagram below.) Tighten all screws.
WHAT YOU NEED:
One x M10 Flange nuts (BB)
One x Axle (S)
Two x Wheels (TT)
Thread the Axle (S) through Two Wheels (TT),
Right Front Leg (L), Right Back Leg (M), then
fasten M10 Flange nuts (BB) as shown.
Use pliers to hold the axle firm while tightening the
nuts.

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STEP 5: Attach Rear Beam
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STEP 6: Attach Front Legs and Front Panels
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M
P
K
L
II
I
J
Assembly instructions (continued)
WHAT YOU NEED:
One x Rear Beam (P)
Loosen Four pre-assembled M6*16mm screws
(AA) from Left Back Leg (K) and Right Back Leg
(M), leave the screw heads protruding
approximately 5mm.
Hang Rear Beam (P) onto Left & Right Back Legs
on the screws and tighten loosely.
WHAT YOU NEED:
Two x Front Panels (I)
Loosen Eight pre-assembled M6*16mm screws (AA) from Left Front Leg (J) and Right Front Leg (L),
leave the screw heads protruding approximately 5mm.
Attach Two Front Panels (I) to the cart and firmly fasten the pre-assembled screws as shown. Then
firmly tighten all the screws on the rear beam. Check all screws are tightened firmly.
PM
K

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AA AA
A
STEP 7: Attach Firebox
STEP 8: Attach Grease Channelling Tray and Grease Cup
STEP 9: Attach Hood Handle and Temperature Gauge
Assembly instructions (continued)
WHAT YOU NEED:
Four x M6*16mm screws (AA)
One x Firebox & Hood Assembly (A)
This requires two people to lift and place the
Firebox & Hood Assembly (A) onto the cart and
firmly fasten with Four M6*16mm screws (AA)
as shown.
WHAT YOU NEED:
One x Grease Channeling Tray (U)
One x Grease Cup (V)
Insert the Grease Channeling Tray (U) and Grease
Cup (V) into the cart as shown.
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A
WHAT YOU NEED:
One x Hood Handle (C)
One x Temperature Gauge Assembly (B)
Attach Hood Handle (C) together with the
pre-assembled Hood Handle Bezels onto Hood
Assembly as shown and fasten the screws.
Attach Temperature Gauge Assembly (B) onto
Hood Assembly and fasten the screws as shown.
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N
U
V
C
B

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3PCS AA
2PCS AA
1PC AA
1PC CC
5mm
5mm
3PCS AA
1PC AA
1PC CC
2PCS AA
G
STEP 10: Attach Left Side Shelf
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STEP 11: Attach Right Side Shelf
Assembly instructions (continued)
WHAT YOU NEED:
Six x M6*16mm screws (AA)
One x Left Side Shelf (E)
One x M6 Washer (CC)
Attach Two M6*16mm screws (AA) into the upper two holes on Left Side Shelf (E). Leave the screw
heads protruding approximately 5mm.
Hang Left Side Shelf (E) onto the screws, attach another Three M6*16mm screws (AA) into the lower
three holes and tighten all Five M6*16mm screws (AA) to the bbq left side.
Attach One M6*16mm screw (AA) and One M6 Washer (CC) into the hole on the Left Side Shelf (E)
and tighten.
WHAT YOU NEED:
Six x M6*16mm screws (AA)
One x Right Side Shelf (G)
One x M6 Washer (CC)
Repeat as in Step 10 to attach the Right Side Shelf (G). Check and tighten all screws.

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21
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STEP 12: Attach Flame Tamers, Cooking Grates, Hotplate
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STEP 13: Attach Warming Rack and Control Knobs
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NEVER PLACE MORE THAN 1/3
HOTPLATE IN THE FIREBOX.
Assembly instructions (continued)
WHAT YOU NEED:
Three x Flame Tamers (W)
Two x Cooking Grills (XX)
One x Hotplate (Z)
Fit Three Flame Tamers (W), Two Cooking Grills
(XX), One Hotplate (Z) into the firebox as shown.
The flame tamers sit on the ledge above each
burner that will have a grill above it. The grills sit on
the bbq ledge above the Flame Tamers.
WHAT YOU NEED:
One x Warming Rack (YY)
Four x Control Knobs (D)
Fit the Warming Rack (YY) onto the firebox as
shown.
Insert Four Control Knobs (D) onto the valve
spindles as shown.
ZXX
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W
D
YY

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Hose
Hose Ring
M
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STEP 14: Attach Hose Ring
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STEP 15: Attach Hose Ring
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Assembly instructions (continued)
Attach the Hose Ring to the Right Front Leg and fasten firmly using the pre-assembled Screw.
CAUTION: Always secure the hose to the leg to keep the regulator & hose away from hot
surfaces and accidental dripping hot grease. Failure to follow this step may cause a fire or
explosion.
WHAT YOU NEED:
One x Cylinder Hook (O)
Loosen the pre-assembled screws from Cylinder
Support Beam (Q) and tighten One Cylinder Hook
(O) to the Cylinder Support Beam (Q).
Q
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O

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Before assembling your barbeque, you should ensure your barbeque is suited to the type of gas
which you are going to use. This is a low pressure barbeque and must only be used with
propane gas only using the hose and regulator supplied. Your barbeque is designed for use with
4kg or 9kg refillable propane cylinders. The cylinder should be filled by a filled by a reputable
gas supplier and visually inspected at each filling.
LPG, also known as Propane
Barbeques suited to LPG should have an orange sticker on the side saying “PROPANE”. This
is most commonly supplied as a portable 4 kg or 9 kg gas cylinder, which can be refilled or
swapped at petrol stations or your place of purchase when empty. Follow the assembly
instruction steps for how to fit and connect your portable gas cylinder.
Some homes have twin 45 kg LPG cylinders permanently installed near an outside wall. These
cylinders supply LPG gas to multiple appliances in the home via copper pipes, and are filled as
required by the gas supply company.
Fixed LPG Supply:
Barbeques which are connected to twin 45 kg LPG cylinders must be installed by a licensed
gasfitter, in accordance with the requirements of AS 5601, and local gas authority requirements.
Natural Gas:
This barbeque is not approved or suitable for Natural Gas use. It is dangerous to try and use
the wrong type of gas supply or connecting hose.
There are two approaches to installation:
(1) Permanent Piped Connection: Your barbeque may be permanently connected to LPG
cylinders via copper pipe. This must be done entirely by the gasfitter, in accordance with
requirements of AS 5601, and local gas authority requirements. Your gasfitter will ensure that
your barbeque is permanently connected to the supply via copper pipe, the gas pressure in the
lines is adequate, pipe sizes are correct, all connections are secure, and that all necessary
components (such as secondary regulators and manual shutoffs) are included where
regulations require them. Once this is done, the barbeque cannot be moved. It is a permanent
fixture of the property.
(2) Bayonet Point: Alternatively, you can have the gas fitter terminate the gas line using a
“bayonet point”. This allows you to connect and disconnect the barbeque using a special hose
and bayonet termination. For LPG installations, an appropriate hose is available from most
barbeque retailers.
Barbeque connected to
twin 45kg LPG cylinders.
Copper pipe brings the
gas from the tanks to the
barbeque area. A flexible
hose connects to a
bayonet fitting near the
barbeque.
Checking the gas type and supply

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Always keep the gas cylinder in an upright position. Always close the gas cylinder valve when
the barbeque is not in use.
Do not subject the gas cylinder to excessive heat.
NEVER STORE YOUR GAS CYLINDER INDOORS.
If you store your barbeque indoors, ALWAYS disconnect the gas cylinder first and store it safely
outside. Gas cylinders must be stored out doors in a well ventilated area out of reach of children,
and must not be stored in a building, garage or any other enclosed area.
Hose and Regulator Safety
The regulator and hose assembly supplied with the barbeque is suitable for propane only. The
gas regulator adjusted to have an outlet pressure of 2.75kPa and is supplied for connection to
the LPG cylinder. Hose diameter 8mm. Only the pressure regulator and hose assembly supplied
with the barbeque must be used. Replacement pressure regulators and hose assemblies must
be those specified by the barbeque manufacturer.
If you are using a portable LPG gas cylinder, place the LPG cylinder onto the hook on the right
side of the cabinet, so that it is supported off the ground by the barbeque. 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.
Ensure the gas cylinder is secure. When connecting the hose and regulator assembly to the gas
cylinder, take care to avoid unnecessary twisting or kinking of the flexible hose. Ensure the gas
hose is not in contact with any parts of the barbeque that are likely to become hot.
After the assembly has been secured, turn on the gas cylinder and check for leaks by brushing a
soap and water solution over all connections as follows:
TO SAFELY CHECK FOR LEAKS:
Make 100ml of leak detecting solution by mixing one part washing up liquid with 3 parts water.
Ensure all the barbeque control valves are OFF. Connect the regulator to the gas cylinder,
ensure the connections are secure then turn ON the gas supply, leaving the control valves OFF.
Brush the soapy solution onto the hose and all joints. If bubbles appear you have a leak which
must be rectified before use. Retest after fixing the fault. Turn OFF at the gas cylinder after
testing.
If leakage is detected and cannot be rectified by tightening the connections then do not attempt
to fix the leak but consult your store of purchase.
Checking for gas leaks and connecting the gas
BEFORE USE CHECK FOR LEAKS
Never check for leaks with a naked flame, always use a soapy water solution.
BARBEQUE CONNECTION
TO REGULATOR HOSE 3/8’
SAE (5/8” UNF) RIGHT
HAND THREAD.
GAS BOTTLE CONNECTION
TO REGULATOR POL FITTING
LEFT HAND THREAD.
Connecting to the Gas Cylinder
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Never operate this barbeque without the correct regulator.
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Do not connect your barbeque on a LPG gas cylinder exceeding 9kg capacity.
Never connect an unregulated LPG gas cylinder to your barbeque. Use only the
hose and regulator supplied.

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LIGHTING INSTRUCTIONS
After confirming there are no leaks:
1. Open the hood of the barbeque while lighting the main burners.
2. Turn all the control knobs clockwise to OFF position.
3. Connect the regulator to the gas bottle. Turn the gas supply ON at the gas cylinder.
4. Push IN selected burner control knob and keep pressing IN whilst turning anti-clockwise to
the HIGH position (a clicking sound is heard). This should light that burner. Observe if the burner
is lit, if the burner is not lit, repeat this step once.
5. If the burner has not lit after retrying once, turn the control knob OFF wait five minutes and
repeat step 4.
6. If the burner still does not light, light the appliance with a lit match held next to the burner,
consult your store of purchase if necessary to service the ignition.
Warning: If the burner completely fails to ignite, turn the control knob clockwise to OFF and also
turn the gas cylinder valve OFF. Wait five minutes before attempting to relight with LIGHTING
INSTRUCTIONS from STEP 1.
CONTROLLING THE MAIN BURNER FLAMES
Adjust the heat by turning the knob between the HIGH and LOW positions.
Light individual main burners in the same way as above.
To turn the complete barbeque OFF,turn the cylinder valve or regulator switch to the OFF
position and then turn all the control knobs on the appliance clockwise to the OFF position.
CONTROLLING THE FLAMES
The knobs have three basic positions OFF, LOW & HIGH. You can achieve any flame height
between LOW and HIGH by rotating the knob between these two positions.
Checking the Flames:
Look underneath the barbeque so that you can see the flames.
They should be a soft blue colour with yellow tips. If the flame appears too yellow or smoky, you
should consult your retailer before further use.
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 control clockwise to OFF, wait
a few seconds, then relight.
Lighting and controlling the bbq

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Turning OFF:
When you’ve finished cooking, leave the burner controls on HIGH for a maximum of five minutes
to burn off excess grease from the flame tamers and other surfaces. To turn the barbeque off, it
is best to turn OFF the gas 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 is okay to leave the cylinder
connected to your barbeque while it’s not in use, but it is much safer to turn the gas cylinder OFF
when it is not in use.
If your barbeque is connected to piped LPG, you can simply turn the burner controls OFF. If you
have a hose connection with a shut off valve, it is much safer to turn the gas supply OFF when
the barbeque is not in use.
Note carefully: Failure to follow these shutdown procedures correctly can lead to a
hazardous condition.
The main cooking surfaces: The grills and hotplate are cast iron with a fused on matt vitreous
enamel finish. No “curing” is required, but you should give these and the warming rack a
thorough wash with regular dishwashing detergent and rinse with fresh water before first use.
For ongoing protection of the cooking surfaces, follow the procedures in the Care and
Maintenance section.
Grease Management:
This barbeque is equipped with a two stage grease drainage system. Food residue drops down
to the grease channelling tray, then falls through the hole into the grease cup. It is a good idea
to line the main grease channelling tray with aluminium foil to assist with cleaning. Ensure there
is a hole in the foil to allow fats and oils to drip through into the grease cup below. Also, placing
fat absorbent material into the grease cup will avoid splashing and overflowing when the
container starts to fill. Suitable fat absorbent material is available from your local Barbeques
Galore store.
The grease channeling tray and grease cup should be emptied, cleaned and refitted regularly. If
not emptied, eventually a fat fire is likely to occur. Fat fires are dangerous and not covered under
warranty. If a fat fire occurs, do not try and extinguish it with water, Shut the gas supply OFF and
close the hood if safe to do so. Call the Fire Brigade if necessary.
Lightly coat the cooking surfaces with oil. This will reduce issues with food sticking. Light the
burners, close the hood and leave on HIGH for about 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.
Lighting and controlling the bbq (continued)
First time use
Preparing to cook

Page19
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.
Some tips that help minimise flare ups:
Trim excess fat off your meat.
The burner controls may be up too high, turning them down BEFORE flare ups occur will
usually prevent it happening in the first place.
Moving the meat away from the flare up will also reduce the problem. Note that when all
burners are on, the area of grill closest to the hotplate will be the hottest part of the grill.
Some very fatty foods can only be cooked on the hotplate or indirectly with the hood closed
(see later information on indirect cooking).
NEVER use more than one third of the cooking surface as hotplate. That can be very dangerous.
Clean your barbeque after each use. DO NOT use abrasive or flammable cleaners, as it will
damage some parts of the product and may start a fire. Clean with warm soapy water.
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 HIGH 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 the 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.
Although cooking on the hotplate looks easier, cooking on the grill gives you a more authentic
barbeque flavour. Natural juices drip onto the flame tamer and then vaporise, 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.
Controlling flare up
Cooking hints

Page20
Cooking with the Hood Closed:
Using the roasting hood traps heat, moisture and flavour that is normally lost on an open top
barbeque. For covered cooking, there are two basic ways to cook: (A) Direct Cooking and (B)
Indirect Cooking.
(A)Direct Cooking Method:
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 to 10 minutes. Once
the barbeque is pre-heated and the hood is closed, heat is trapped around the food, so the
burners need to be on LOW and in some cases, some of the burners OFF. Heat from the lit
burners will circulate all through the hood cooking quite evenly. Quite close attention needs to
be paid to the food, and the burners frequently reset to LOW or OFF as required to prevent
overheating.
Don’t be afraid to open the hood often to check progress. You are in control of the temperature
by turning burners higher, lower or OFF as required. The gas burners will respond instantly and
powerfully to your control. Most importantly, use the hood thermometer as a warning guide that
the barbeque is too hot. For grilling most foods, aim to keep the thermometer below 200ºC to
avoid burning.
NEVER let the hood thermometer temperature exceed 250ºC or the barbeque can dangerously
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.
(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 LOW 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 allows the food to 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
normally some of the burners will need to be turned OFF or to LOW. Heat from the lit burners
will circulate all through the hood cooking quite evenly.
Covered cooking (continued)