Professional Stainless Steel Care and Maintenance
Running in the Barbecue (Before Each Use)
To prevent food sticking we recommend that you use a long handled brush to apply a light coat of cooking oil to the grills before each barbecue session.
When You Have Finished Cooking
- Turn all the main burners to the high position for 3 to 5 minutes to burn off any food residue from the cooking surfaces and burners. When the barbecue has cooled, the burnt residue can be easily removed using a damp, non abrasive cloth on the cooking surfaces and a wire brush on the burners. The grills and griddles are not dishwasher safe.
- When the barbecue has cooled, scrape away any food and fat residue from the drip tray and discard. Empty and clean the Foil Liner. These routines must be completed after each session.
- Ensure the barbecue is properly cooled.
- Always disconnect the gas cylinder and store it in a safe place, never store a gas cylinder indoors or on its side.
- Store the barbecue in a cool dry place
- Cover the burners with foil to keep the burner holes free from insects or other debris.
- If you intend to leave your barbecue outside make sure it is protected from the elements by a heavy duty cover, these are available from most Outback® stockists.
***Very Important Notice ***
Flare-ups occur when meat is barbecued, and its fat and juices fall upon the hot lava rock. Smoke of course helps give food its barbecued flavour, but it is best to avoid excessive flare-up to prevent food being burned. To control flare-ups, it is ABSOLUTELY ESSENTIAL to trim away excess fat from meat and poultry before grilling, use cooking sauces and marinades sparingly and try to avoid very cheap cuts of meat or meat products as these tend to have a high fat and water content. Also, the burners should always be placed on the low setting during cooking. When flare-ups do occur, they can usually be extinguished by applying baking soda or salt directly onto the lava rocks. Always protect your hands when handling anything near the cooking surface of the barbecue, and take care to protect yourself from the flames. Always protect your hands when handling anything near the cooking surface of the barbecue and take care to protect yourself from the flames. If a fat fire occurs, please see the instructions under the following heading of this manual.
The foil liner must be emptied and the drip tray cleaned of food debris after each cooking session. If the barbecue is to be used for large gatherings, it will be necessary to turn off and cool the barbecue every two hours to remove food debris from the drip tray and clean out the foil liner, the time between cleaning may need to be reduced if very fatty foods or cheap meat products are being cooked. Failure to do this may result in a fat fire, which may cause injury and could seriously damage the barbecue.
In the event of a fat fire;
- If safe to do so, turn all control knobs to the ‘off’ position
- Turn off the gas at the cylinder
- Keep everyone at a safe distance from the barbecue and wait until the fire has burnt out.
- Do not close the hood of the barbecue.
- NEVER DOUSE A BARBECUE WITH WATER. IF AN EXTINGUISHER IS USED, IT SHOULD BE A POWDER TYPE.
- DO NOT REMOVE THE DRIP TRAY
- If the fire does not seem to be abating or appears to be worsening, contact your local Fire Brigade for assistance.
Burn-back is when the flame burns back towards the valve during combustion. This usually occurs due to blockages in the venturi. If burn-back should occur:
- Immediately shut off the gas supply at cylinder valve.
- Turn all controls to the ‘OFF’ position.
- Extinguish any open flames.
- Let barbecue cool.
- Remove burners and check venturi tubes and orifice(s) for obstructions and remove any obstructions or blockages.
If further problems are encountered with burn-back after the above steps, cease use of the barbecue and contact your local agent for assistance.
Care And Maintenance
- Never handle hot parts of the BBQ with unprotected hands.
- Never douse the BBQ with water when its surfaces are hot.
Regularly clean your BBQ between uses and especially after extended periods of storage.
Do not leave the BBQ uncovered and exposed to the elements when not in use. Heavy duty covers are available as an accessory from your Outback ® stockist. Even when stored outside or inside with a cover it is possible for mould to grow on any fat remaining on parts of the BBQ. This should be cleaned off smooth surfaces with hot soapy water.
All screws and bolts should be checked and tightened if necessary on a regular basis.
Provided that they are operating correctly, in normal usage, burning off the residue after cooking will keep the burners clean. The burners should be removed and cleaned annually, or whenever heavy build-up is found, to ensure that there are no signs of blockage (debris, insects) in either the burner portholes, the primary air inlet, or the neck of the stainless steel burners. Use a pipe cleaner to clear obstructions. When refitting the burners, be careful to check they are positioned as follows. The neck of the burner fits over the valve outlet. Note: Before cleaning burners, screw off the screw , nut and washer, and then take the burner from body.
Remove any food residue from the flame tamer surface with a soft brush, clean with hot soapy water and rinse well.
Cleaning – Materials and recommended cleaning method
Chrome plated (Warming basket) – Wash with hot soapy water. A chrome cleaner may be used if required. To prevent rusting, wipe with cooking oil after rinsing and drying.
Stainless steel (Hood, Body, Side shelf, Control panel, Cabinet, Side burner kit, Grill, Flame tamer, Burner) – Stainless steel parts can be wipe clean with a cloth wrung out in hot soapy water. A stainless steel cleaner may be used if required.
Any food debris should be removed on a regular basis. Burners should be removed on a regular basis for inspection and cleaning. They should be checked for general condition and to ensure the portholes are not becoming blocked. Care should be taken not to damage the gas valve or ignition electrode when removing or replacing the burners.
Galvanised Steel (Drip tray) – Excess fat and food debris must be removed using a plastic or wooden scraper. This needs to be carried out between each use of the BBQ. Excessive build up is likely to lead to a fat fire which can be hazardous and damage the BBQ. This is not a fault in the BBQ and therefore is not covered by the terms of the warranty.
If required, the drip tray and foil liner can be washed in hot soapy water.