Tucker Barbecues GT Series Assembly instructions

V08.06.2021
ASSEMBLY, INSTALLATION
AND OPERATING INSTRUCTIONS
BUILT-IN BARBECUE
GT SERIES
MODELS: GT2, GT3, GT4, GT5
IMPORTANT – PLEASE READ ALL INSTRUCTIONS
BEFORE ASSEMBLING, INSTALLING OR OPERATING
THIS APPLIANCE

V08.06.2021
1
IMPORTANT SAFETY INSTRUCTIONS
ASSEMBLY INSTRUCTIONS
- BARBECUE ASSEMBLY
INSTALLATION INSTRUCTIONS
- SPECIFICATIONS
& DIMENSIONS
- GAS INSTALATION
OPERATING INSTRUCTIONS
- LIGHTING INSTRUCTIONS
- MANUAL LIGHTING INSTRUCTIONS
- NEW BARBECUE ‘BURNING IN’ PROCESS
- PRE-HEATING THE BARBECUE BEFORE COOKING
COOKING HINTS
- COOKING WITH YOUR BARBECUE
- CLEAN UP
TROUBLESHOOTING AND SOLUTIONS
SERVICE & MAINTENANCE
- TAKING CARE OF YOUR APPLIANCE
WARRANTY
- TUCKER GT BARBECUE WARRANTY
ADDITIONAL INFORMATION
- THE GT BUILT-IN KIT
2
3
6
14
16
17
19
20
21
CONTENTS

2
IMPORTANT SAFETY
INSTRUCTIONS
• Tucker GT Barbecues are approved for
outdoor use only.
• Remove all plastic protection lm from
stainless steel components before assembly.
• Keep this manual for future reference.
• Read all instructions carefully before
assembly and usage of barbecue.
• Clean the barbecue regularly. The grease
tray must be cleaned after each use. Excess
grease build-up may cause a re and
damage is not covered by warranty.
• Always turn off the gas supply when you
nish barbecuing.
• A canvas cover for this Barbecue will extend
its life and ensure trouble free operation.
• For installation of this Barbecue into a
cabinet trolley refer to the relevant Tucker
instructions.
• Attend an operating Barbecue at all times.
• Do not use this appliance indoors or in any
enclosed area.
• Do not spray aerosols in the vicinity of this
appliance while it is in operation.
• Do not place articles on or against
appliance.
• Do not use or store ammable materials in or
near this appliances.
WARNING FOR
YOUR SAFETY
If you smell gas:
1. Shut off appliance’s gas supply
2. Extinguish any open ames
3. Open lid or hood
4. If odour persists, immediately call your gas
supplier or re department
• Always leak test /check hose connections
after lling cylinders.
• Check cylinder condition for rust and that
the date stamp is current as every gas
cylinder in Australia must be pressure tested
every ten years.
• Never disconnect the Barbecue while it is
running.
• Do not modify this appliance in any way.
• Do not allow children to operate the
barbecue.
• If a grease/fat re should arise, turn off the
gas supply immediately until extinguished.
• Always open the lid or roasting hood before
lighting the Barbecue.
HAZARDOUS FIRE OR EXPLOSION MAY
RESULT IF INSTRUCTIONS ARE IGNORED.
It is the consumer’s responsibility to ensure
that the barbecue is properly assembled,
installed and taken care of. Failure to follow the
instructions in this manual could result in serious
bodily injury and/or property damage.

3
ASSEMBLY INSTRUCTIONS
• Remove the pallet and plastic lm covering parts
of the barbecue before assembly.
• Cut away cable ties or any other packaging that
may be holding components in place.
• Check you have all the correct components
listed below.
10mm spanner
Phillips head screwdriver
TOOLS REQUIRED FOR ASSEMBLY
*Check that you have the correct gas type barbecue
(i.e. LP gas has a red sticker, natural gas has a black
sticker). The gas type label is located on the right hand
side of the barbecue body.
BARBECUE PARTS
Ceramic Tile
Quantity
x4
Nuts, Bolts and Washers
(for Grease Tray)
x1
Control Valve
Adjustment
Screwdriver
x1 GT Barbecue Body x1 Cooking Grill & Plate
GT2 - 240mm Plate & Grill
GT3 - 320mm Plate & Grill
GT4 - 400mm Plate & Grill
GT5 - 400mm Plate, 320mm Grill
& 240mm Grill
GT2 - 1 Tray
GT3 - 2 Trays
GT4 - 2 Trays
GT5 - 3 Trays
GT2 - 5 Tiles
GT3 - 10 Tiles
GT4 - 10 Tiles
GT5 - 15 Tiles
x1
Grease Tray
x2
Grease Tray
Attachment Brackets
x1
Hose & Regulator
Tile Tray

4
Read the instructions on assembly, installation and
operation of the Tucker Roasting Hood, Flat Lid
and/or Wok Burner if they are to be tted to your
barbecue.
Mobile trolleys are optional. If you have one,
read the assembly instructions and t the
barbecue onto the trolley before nal barbecue
assembly.
ADDITIONAL GT BUILT-IN KIT
This kit is an optional upgrade, designed to t a ip up
fascia to the front of the BBQ to cover the grease tray
and the base of the BBQ from view. Check Page 21
1. Turn the barbecue upside down and bolt the drip
tray brackets onto the base of the barbecue.
2. Locate the tile trays above the burners using
the holes on the rear shelf to position the trays in
place.
BARBECUE ASSEMBLY
3. Now place the ceramic tiles into the tile trays,
5 tiles per tray.

5
5. Place the grease tray into the front of the
barbecue on the support rails in the base of the
barbecue.
Once you have assembled the barbecue,
wipe it over with some stainless steel polish
and a soft cloth. A little cooking oil on a
soft cloth also works to remove marks or
ngerprints from the BBQ. This also helps
protect the barbecue from tea-staining in
coastal conditions.
4. Place the cooking grills above the location of
the ceramic tiles and place the hot plate on the
other side.
You don’t need tiles under the solid
cooking plate.

6
INSTALLATION INSTRUCTIONS
INSTALLATION INSTRUCTIONS
READ THE IMPORTANT INFORMATION ON THE
RATING PLATE ON THE FRONT OF THE BARBECUE.
TUCKER GT BARBECUES ARE MADE AND APPROVED
TO AUSTRALIAN STANDARDS A.G.A. APPROVAL NO.
AGA 4136
The GT series barbecues are designed and
approved for outdoor use only.
To install the barbecue onto a GT trolley, read the
relevant manuals and instructions.
If a roasting hood is to be installed onto the
barbecue face the front of the BBQ into the
prevailing wind.
For LP Gas connections, an approved 2.75 kPa
regulator and hose assembly connection to the
appliance is tted by the manufacturer.
The appliance inlet is 3/8 S.A.E. male and is located
at the base of the barbecue on the front right hand
side, approximately 100mm in depth from the front
of the cooking grill and 60mm in from the front right
hand side, at the base of the barbecue.
The minimum capacity propane cylinder for this
barbecue is 4kg.
This barbecue is intended to be installed into a
Tucker GT Cabinet Trolley. Alternatively, it may be set
into brickwork. Regardless, be sensible about where
you locate the barbecue.
The barbecue must be located on rm and level
ground.
Do not locate the barbecue below or around
combustible materials or surfaces such as
overhanging trees, bushes or ammable liquids.
Do not obstruct any of the air ventilation openings at
the front of the barbecue.
Do not use this appliance indoors or on marine craft.
This appliance shall 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.
Strong winds blowing into the back or across
the back of the Roasting Hood while you are
cooking with the hood closed can cause the
barbecue to overheat. The Roasting Hood
vents at the rear top of the Roasting Hood.
Hot air inside the hood is released through this
vent when the hood is shut.
Hot air retained in the hood during cooking
may not be able to be released naturally
through the rear vent of the hood if a strong
wind is blowing into the back of the vent.
In freezing conditions, the pressure of propane
gas can decrease in the cylinder tank,
causing a lack of gas pressure which may
affect the way the barbecue operates.
Any enclosure in which the appliance is used shall
comply with one of the following:
• An enclosure with walls on all sided, but at least
one permanent opening at ground level and no
overhead cover (gure 1)
• Within a partial enclosure that includes an
overhead enclosure and no more than two walls
(gure 2)
• Within a partial enclosure that includes an
overhead cover and more than two walls, the
following shall apply (gures 3, 4 and 5):
(a.) At least 25% of the total wall area is
completely open
(b.) At least 30% of the remaining wall area is
open and unrestricted
• 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.
If your installation space differs, contact your
nearest dealer.

7
DIAGRAMMATICAL REPRESENTATIONS
OF OUTDOOR AREAS
FIGURE 1 – OUTDOOR AREA (EXAMPLE 1)
FIGURE 2 – OUTDOOR AREA (EXAMPLE 2)
FIGURE 3 – OUTDOOR AREA (EXAMPLE 3)
The following gures are diagrammatical
representations of outdoor areas. The areas used
in the gures below are examples – the same
principles apply to any other shaped area.
Both ends open
Both ends open
FIGURE 4 – OUTDOOR AREA (EXAMPLE 4)
Open side at least 25%
of total wall area
FIGURE 5 – OUTDOOR AREA (EXAMPLE 5)
30% or more in total
of the remaining wall
area is open and
unrestricted.
Open at side at least
25% of total wall area.
30% Or more in total of
the remaining wall area
is open and unrestricted
Open side at least 25%
of total wall area.
30% or more in total
of the remaining wall
area is open and
unrestricted.

8
BARBECUE GAS CONSUMPTION
(in megajoules per hour)
Model Natural Gas
(MJ/hr) LPG (MJ/hr)
GT2 27 27
GT3 41 41
GT4 54 54
GT5 68 68
Natural gas injector size: 1.6mm, Pressure 1kPa
Propane gas injector size: 1mm, Pressure
2.75 kPa
Wok Type Natural Gas
(MJ/hr) LPG (MJ/hr)
Integrated
S Wok/ST Wok 12.5 15
Natural gas injector size: 1.8mm, Pressure 1kPa
Propane gas injector size: 1.1mm, Pressure
2.75 kPa

B
A
320mm
255mm
565mm
610mm
715mm
515mm
9
DIMENSIONS OF GT BARBECUES
Model (A) (B)
GT2 535mm 500mm
GT3 700mm 660mm
GT4 857mm 820mm
GT5 1015mm 980mm
Manifold Location on BBQ
The GT BBQ Manifold location is found as follows:
60mm from the right hand side of the BBQ to the
centre of the manifold.
100mm from the front of the BBQ to the centre of the
manifold.
The Manifold diameter is a 20mm square tube.
The Gas inlet protrudes 10mm lower than the
BBQ Body.
NOTE

100mm
60mm
Gas Inlet Cut-out
Hole Position.
10
CUT OUT DIMENSIONS REQUIRED FOR A
GT BBQ WHEN BUILT INTO BRICKWORK.
Model GT2 GT3 GT4 GT5
(C) 510mm 670mm 830mm 990mm
515-600mm
260mm
C

11
Above the BBQ: 800mm
Below the BBQ: 200mm
From the sides: 200mm
From the rear: 200mm
Sides: 200mm
Rear: 200mm
Above the cooking surface: 800mm
Above a roasting hood closed: 800mm
THE MINIMUM CLEARANCES FROM A GT BBQ
TO COMBUSTIBLE MATERIAL SURROUNDING
THE BBQ ARE AS FOLLOWS.
THE MINIMUM CLEARANCES TO ANY
SURROUNDING COMBUSTIBLE MATERIAL
ABOVE THE GT BBQS COOKING SURFACES
ARE AS FOLLOWS.
The location of the gas inlet on a GT BBQ is
at the base of the BBQ, 100mm back from
the front of the cooking surface and 60mm in
from the right-hand side panel of the BBQ.
The gas manifold is made from 20mm x
20mm square tubing.
The back of the GT roasting hood is ush with
the back of the barbecue when open.
The GT roasting hood, when tted, is 320mm
high from the top of the cooking surface
when shut, and 410mm when open.
GAS INSTALLATION
Check for gas leaks after each gas rell.
Check that the hose is not kinked or under tension.
Apart from the connection point the hose must not
be touching any part of the barbecue where it may
get hot and be damaged.
For storage, cylinder exchange or relling,
disconnect the hose at the cylinder only.
DO NOT disconnect the hose from the appliance.
DO NOT attempt to open or adjust the regulator, if
you think it is not working properly consult your local
dealer.
FOR PERMANENT CONNECTIONS to natural gas or
a xed propane supply, an authorised person, in
accordance with these instructions, local gas tting
regulations, municipal building codes, the AGA
installation code AS5601 and any other relevant
statutory regulations, must be employed.
For connection to a natural gas bayonet tting,
a gas regulator must be tted at the inlet of the
appliance, and an approved 10mm, class A, natural
gas hose (no longer than 2 metres), going from the
gas regulator to the bayonet point, complying with
AS1869 must be used.
Where a mobile appliance is to be connected to a
xed gas supply via a exible hose connection the
restraining cord supplied with the natural gas kit must
be xed to the appliance and the wall/oor within
50mm of each connection point. The length of the
restraining cord shall not exceed 80% of the length
of the hose as it is designed to prevent stress on the
hose assembly when the appliance is moved out of
its normal operating position.
It is recommended that an isolation valve and union
be tted before the barbecue; refer AS5601/ AG601
for correct pipe sizing to ensure adequate gas is
supplied to the appliance.
For natural gas check the pressure of the regulator,
and adjust if necessary to the pressure shown on the
data plate.

12
GAS INSTALLATION AND LEAK TEST
PROCEDURES CONNECTION OF GAS
CYLINDER TO BARBECUE (LEAK TEST)
The hose connection assembly to the appliance is
tted by the manufacturer.
1. Attach the regulator to the gas cylinder rmly by
hand, tightening the wing nut on the regulator.
2. Once connected, leak test the connections by
brushing soapy water around the joints and gas
cylinder valve.
Photo of what a typical leak looks like.
Photo of what a typical leak looks like.
Photo of what a good connection looks like (i.e. no bubbles).
If bubbles appear around the connections, you have
a leak, as seen in the following photos.
If there is a leak, turn off the gas supply and tighten
or reseal the connection. Then, test the connections
again.
If leaks are still present after repeating the leak test,
do not use the barbecue. Contact the place of
purchase or your local dealer.
There are to be no naked ames in the vicinity
when connecting the barbecue to the
gas supply.
You must have the control knobs in the ‘off’
position and have the gas supply turned on at
the cylinder valve before testing for leaks.

13
CONVERSION PROCEDURE FOR
AUTHORISED INSTALLER PROPANE
GAS TO NATURAL GAS CONVERSION.
• Disconnect the gas supply and disassemble the
barbecue. Remove the plates, grills, ceramic
tiles, tile tray and burners.
• Now that you have everything removed from
the rebox, remove the injectors from the valves
and replace them with the correct 1.6mm size
injectors for each burner.
• Replace the burners, ceramic tray and ceramic
tiles, plate and grills back into the barbecue.
• Disconnect the PROPANE GAS hose and
regulator and replace it with an approved
natural gas hose and regulator.
• Check the connections for any leaks and if any
are found re-tighten the connections.
• Next light all of the burners and leave them
running together on the high positon and set
the pressure of the regulator to 1 KPA with all the
burners running together.
• Next, turn each burner individually to the “LOW”
setting to see if the ame is stable and remains
on.
• If a burner goes out when turned to low, simply
remove the control knob and using the 2.4mm
slotted screwdriver supplied with the instruction
manual, insert it down into the shaft of the valve.
The screwdriver can be turned to adjust the
“low” setting up higher to achieve a stable low
ame setting.
• Next check the operation of the ignitions and
make any necessary adjustments to the ignition
probes if required.
Turning the screwdriver anti-clockwise will
adjust the ame height up and turning it
clockwise will adjust the ame height down.
You want to achieve the lowest ame height
at the “ LOW” position but you don’t want the
ame too small or unstable in case the wind
gets up and may blow out the ame while
you are cooking.
For alternative types of installation, contact your
nearest dealer.
• Ensure the data plate is changed / altered to
contain correct information i.e. remove the old
Propane Gas type label and replace it with
a natural gas label and write the date of the
conversion.
Natural gas is lighter than air so you may need
to adjust the ignition probe up slightly higher for
it to light.

14
OPERATING INSTRUCTIONS
LIGHTING INSTRUCTIONS
MANUAL LIGHTING INSTRUCTIONS
To light the barbecue manually:
1. Place a match into the manual lighting match
holder.
2. Turn on one control knob under the grill of the
barbecue to the HIGH position and light the
match in the match holder.
3. Push the match holder through a gap in the grill
in line with the control knob you have turned on,
just beside the side of the burner.
4. If the barbecue does not light within 5 seconds,
turn the control knob to the ‘OFF’ setting, remove
the grease tray to allow for built-up gas to
disperse, wait 1 minute, then try it again.
• Light one burner, then turn the burner
next to it to the ‘HIGH’ position.
• The ame will jump across to that burner.
• If it doesn’t light within 10 seconds, turn
the burner off, wait 1 minute and repeat
the process.
• Light one burner at a time following these
steps.
If an ignition is not working, the burners can
crosslight off each other as follows.
Before each use, check the grease tray and remove
any accumulated grease from it and any other
cooking residue from within the barbecue.
1. Always remove the lid or open the roasting hood
before lighting the barbecue.
2. Make sure all of the gas control knobs are in the
‘OFF’ position before trying to light the barbecue.
3. Next turn on the gas supply at the gas cylinder
valve or gas supply.
4. Push in and turn one control knob anti-clockwise to
the ‘HIGH’ position.
5. Wait for 3 - 4 seconds and then push the ignition
button next to the control knob 2-3 times to ignite
the burner.
6. If the burner doesn’t light, turn the control knob
off, wait 1 minute and then try it again.
Be cautious, if the barbecue will not light, do
not continue to leave the gas control knob
on high too long or gas may build up and the
ignition may cause a ash ame which could
burn you.
We recommend that you remove the grease
tray and wait 1 minute if you have left
the gas control knob on for too long without
the burner lighting, to let any gas built
up disperse before trying to re-light the
barbecue.
The gas controls adjust from “OFF” through to “HIGH”
and then down further to the” LOW “setting.
To turn the barbecue off, simply turn each control
knob to the ‘OFF’ position. Then turn off the gas
supply at the cylinder or supply.
DO NOT force the control knobs. They should
turn easily.
Depress the knobs and turn them anti-
clockwise from the off position to high to light
them.
NEW BARBECUE ‘BURNING IN’ PROCESS
1. Open the roasting hood or at lid.
2. Brush a very light coating of cooking oil over the
surfaces of the cooking grills and solid hotplate.
3. Turn all of the burners to Low and run the
barbecue for 5 minutes and then turn it off.
4. When it is cool, brush the surfaces of the plate
and grills again with a light coating of oil. This will
help protect them from getting any surface rust
on them as moisture in the air can cause rusting
on the surfaces of the cooking plate and grills if
they are left uncoated of oil.
5. Close the lid or the roasting hood when you
have nished oiling the cooking surfaces.

15
PRE-HEATING THE BARBECUE BEFORE
COOKING
1. Brush a light coating of cooking oil over the plate
and grill.
2. Light the barbecue and leave it to heat up on
high for 3-5 minutes to pre heat the cooking
surface.
3. We recommend to cook on or around
the‘MEDIUM’ setting to ensure there is sufcient
heat to the grill. For roasting, after the initial pre
heating stage if you turn all the burners to low,
the temperature is ideal for slow roasting.
4. If more heat is needed, just turn the settings up a
little.
If you notice smoke rising from the surface of
the barbecue, turn the burners down to low as
this is a sign that the oil is starting to burn, if left
on high for much longer. The oil could catch
on re if it reaches its ash point.
The recommended cooking temperature inside the
roasting hood is 180 degrees Celsius.
Never exceed 200 degrees Celsius.
While grilling steaks, if are-ups occur, it is because
the cooking surface is getting too hot. Turn the
barbecue down a little so that the cooking oil will not
catch on re.

16
COOKING HINTS
CLEAN UPCOOKING WITH YOUR BARBECUE
Flare-ups will occur if the cooking surface gets too
hot. The recommended cooking temperature is 180
degrees Celsius with the roasting hood closed.
If are-ups occur, turn the control knobs down to
low, this will reduce the barbecue’s cooking surface
temperature and will help the are to subside.
Use tongs to turn your meat. Forks will pierce through
the sealed surface and let out the meats juices.
Placing a few green gum leaves onto the grill or
hotplate will give an Aussie bush avour to your meat
or vegetables.
Do not slice into a steak to see if it is cooked.
Instead,check the steak’s rmness by pressing down
on it lightly. If it is soft, the steak is rare; slightly springy,
medium rare; less springy, medium; and if it’s rm, the
steak is well done.
For added avour and tenderness, marinate your
meat. Even something basic like a wine, herb, onion
and garlic marinade is ne.
Fruit and vegetables can be grilled alongside meat
or they can be cooked in a wok on the wok burner.
Some fruits are better wrapped in foil while others
call for them to be placed on skewers.
Go easy on the sugar or honey in your marinades
and basting sauces as mixtures with high sugar
content tend to scorch easily.
Grilling the perfect steak requires the grill to be
preheated well, so that the steak will be seared
quickly once it is placed on the hot grill. Turn the
steaks over every 20-30 seconds to ensure the fat
and enzymes of the meat are cooked evenly. If
preferred, you may wait until the juices from the
steak leak out before turning them, however, you will
not be able to achieve rare or medium rare steaks if
you wait as they will overcook generally on one side
When grilling sausages, turn them frequently to
brown the surfaces evenly. Be careful not to use too
much heat when cooking with an open grill, as they
are high in fat which can cause ames to are up,
burning the outside of the sausages. easily.
Foods such as bacon, eggs, mushrooms, tomatoes
and onions are best cooked on a solid plate while
buns or bread are best toasted on the open grill.
Fish can be cooked on the hotplate with our and
herbs or it can be wrapped in foil and placed on the
grill to seal in juices. Cooking times vary for different
types of sh due to their thickness. Fish generally
cooks in a shorter amount of time compared to
cooking red meat.
1. Pull out the grease collection tray after each
use and wash it with hot soapy water.
2. Scrape the plate and grills clean and brush
them over with a coat of cooking oil.
3. Wipe the barbecue exterior over with a soft
cloth to remove grease and marks.
4. Shut the lid or close the roasting hood to
protect the cooking surfaces from the
weather.
5. Turn the barbecues gas supply off.
6. Cover the barbecue with a Tucker barbecue
cover (optional but recommended) after
the barbecue has cooled down.

17
TROUBLESHOOTING
AND SOLUTIONS
Check the gas supply and connections and also
check that the gas bottle has gas in it.
Check that the ignition gap is set properly, adjust
the spark gap between the ignition probe and the
burner to ensure that the gap is 5-7mm from the ports
on the burner to the end of the probe.
Propane / LP Gas is heavier than air, so your ignition
probe should be positioned slightly lower than the
ignition ports on the burner. Natural gas is lighter than
air so your ignition probe should be adjusted slightly
higher than the ignition ports on the burner.
Also check that the ignition leads are connected
properly. The lead might just need to be rmly
reconnected into the ignition probe or into the
ignition button. The lead may be damaged from
heat and it may be earthing on the frame instead of
the burner. Replace it if it is damaged.
The Barbecue won’t light?
The Ignition is not working properly?
Check the throat of the burner for any blockages.
You may need to push a screwdriver up into it to
clear the blockage.
One of the burners won’t light?
TROUBLE SHOOTING AND SOLUTIONS
Check the gas valve injectors that supply gas into
the burners are not blocked. The burner ports may
also be blocked and may need clearing.
Valve injector

18
The BBQ is too hot, turn the Barbecue down a little.
Try turning the ceramic tiles over and let the ame
from the burners burn out any excess oil in the tiles
until they stop aring.
Check the base of the barbecue is clean as there
may be a build up of residual oil and grease in the
base of the BBQ that requires cleaning.
The Barbecue is aring all the time?
The Barbecue doesn’t reach its usual
temperatures?
Check the inlet and burner port holes for blockages.
Check the regulator pressure.
Check for Insect nests inside the burners.
Check that the valve injectors are not partially
blocked.
Remove the knobs and spray the valve shafts with
WD40 lubricant to unseize them. Grease or oil the
brass shaft of the control valves where they contact
the alloy valve housing.
The Control knobs are stiff?

19
SERVICE & MAINTENANCE
• Every time before use clean the grease tray,
remove any accumulated grease and other
cooking residue that may be inside the BBQ.
• Periodically turn the ceramic tiles over so the
heat can burn the fat off the underside of the
tiles.
• The barbecue should be cleaned regularly
with hot soapy water and dried afterwards.
Do not use steel wool as this leaves steel deposits
on the surface, leading to rust. Scotch-Brite pads
can be used if absolutely necessary but will
generally leave scratch marks, so only use them
on stubborn un-washable deposits.
• To prevent and remove rust marks, polish the
barbecue with a stainless steel polish, like 3M
Stainless Steel polish.
• Rub the barbecue over with a cloth after each
use while the barbecue is still hot. This allows for
any visible grease or grime to come off easily,
leaving behind a layer of grease that acts to
impede airborne salinity from settling into the
pores of the stainless steel surface.
• Grease or oil the shafts of the gas control valves
where they enter the alloy housing every 3
months to avoid them from seizing up. If they
become hard to turn or if you smell gas, get the
barbecue serviced.
• Periodically check the leads on the ignitions for
any cracks connected to the probes or ignition
buttons.
• Do not attempt to dismantle the control valves or
the regulator.
• Periodically remove the burners and scrub them
down with soapy water and a wire brush. Ensure
the ports are clear from any obstructions. Brush
away any accumulated dust, spiderwebs or
insect nests.. After checking, turn each burner
on and check that the ame pattern is normal.
The ame pattern should be a blue ame with a
yellow tip. If not they may need replacing.
• Check the hose and regulator regularly and
replace if damaged. It is recommended that the
hose and regulator be replaced every 5 years.
• If the barbecue is not operating correctly, turn it off.
• Do not continue to use it. Take it back to the
place of purchase or local dealer for testing and
repairs.
• Stainless steel barbecues can be affected by
high temperatures, causing discolouration on the
barbecue frame.
• Check and tighten the nuts and bolts on the
barbecue regularly.
• The canvas cover designed for this barbecue will
help protect it from weather conditions. Make
sure the barbecue is dry before placing the
cover over it or corrosion may occur. Coastal
climates are particularly vulnerable to this.
• Check all connections for gas soundness.
FOR SERVICE OR REPLACEMENT PARTS, CONTACT
YOUR NEAREST DEALER OR VISIT:
www.tuckerbbq.com.au
Servicing must only be carried by authorised
personnel.
This appliance must not be modied.
Check the gas cylinder regularly for test date
status.
Service the barbecue every two years, we
recommend the servicing of this appliance
be done by an authorised person.
TAKING CARE OF YOUR APPLIANCE
Fat/grease res are not covered by warranty.