Instruction Manual

Transcript

INSTRUCTION MANUAL For The Safe Use And Enjoyment of Your New Cucina Professional Q-Series 5 Burner Cart Model Gas Barbeque (Model G5CPCSQ) These instructions contain important information on the safe use and assembly of this barbeque. Please read through the complete manual before commencing assembly. Tools required: 2 x adjustable spanners, 1 x Phillips head screwdriver 1 IMPORTANT HEALTH & SAFETY INFORMATION Australia has an excellent safety record when it comes to gas appliances. This reflects both the high quality of appliances sold, as well as growing consumer awareness about safe practice. We urge you to follow the guidelines below together with these instructions for safe use, to prevent overheating and to produce great cooking results. Please read these instructions carefully and thoroughly prior to assembly and first use. It is important that you install your barbeque exactly as described in these instructions. These instructions should be retained for future reference.  This barbeque is an outdoor appliance only. Under no circumstances should it be used indoors.  DO NOT start the barbeque if there is any doubt over the correct assembly, ignition, gas control or cooking of the unit.  This barbeque has NOT been approved for marine use.  NEVER attempt to ignite the barbeque with the main hood or side burner lid closed.  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.  Keep the barbeque well clear of combustible material.  Flammable materials and liquids must be stored well away from the barbeque.  ALWAYS check for leaks as outlined in this manual whenever a new connection is made. Recheck for leaks periodically.  DO NOT store chemicals or flammable materials near this appliance.  Aerosols must NOT be used near a lit barbeque.  DO NOT place articles on or against, or enclose this appliance.  The barbeque gets extremely hot while in use. Keep children, pets and the infirm well clear of the appliance until it has cooled to normal temperatures. Take care with loose clothing and long hair when around the appliance 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 and food particles in the grease channeling tray, the grease cup and the inside of the bbq frame. A fat fire can be very 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. Damage from neglect leading to a fat fire is not covered by warranty.  DO NOT attempt to move or transport the barbeque whilst it is in use or still hot. Be sure that the castors are locked to keep the barbeque in position when it is in use or still hot.  ALWAYS allow the barbeque to completely cool down before moving or covering.  NEVER leave a barbeque unattended with any burners switched on.  ALWAYS switch off all burners and gas cylinders or supply valves when the barbeque is not in use. 2 IMPORTANT HEALTH & SAFETY INFORMATION (continued)  Take care when touching a hot barbeque, especially on surfaces close to the firebox or roasting hood.  It is fine to pre-heat with the hood closed, but with the hood closed, NEVER let the temperature on the hood thermometer exceed 250 degrees Celsius. Switch one or more burners to LOW or OFF as required.  With the hood closed, NEVER use more than 3 adjacent main burners at once.  With the hood closed, ensure any two adjacent main burners are both on LOW.  NEVER leave burners on HI for more than 15 minutes, always stay in control by adjusting burners to LOW and OFF as required to maintain suitable cooking temperatures.  Avoid dousing the barbeque with water. This is dangerous and cause damage.  For safety reasons, it is advisable to keep a fire extinguisher and fire blanket close at hand.  Please remove and thoughtfully dispose of all polythene packing and plastic bags carefully and keep out of the reach of children. LPG SAFETY  Gas bottles MUST be transported, stored and used vertically only.  Store gas cylinders in a well ventilated area.  Spare or extra gas bottles must NOT be stored within close proximity of this barbeque or any other gas or electric appliance.  Gas bottles should NOT be stored where they are exposed to continuous direct sunlight, as this is a potentially dangerous practice.  The position of the assembled barbeque should be such that the gas bottle is NOT left exposed to direct sunlight as this is a potentially dangerous situation.  For storage and gas cylinder exchange, disconnect the gas cylinder only, DO NOT disconnect the hose from the barbeque.  Ensure any gas cylinder has been leak tested, periodically retest for leaks.  Always keep gas cylinders upright and protected from falling over.  When transporting a gas cylinder, drive with the windows open.  Do not have an open flame or cigarette in or near a vehicle transporting a cylinder.  Do not leave a cylinder unattended in a vehicle.  Do not expose a cylinder to direct heat or continuous sunlight in a vehicle.  Drive with extra care when transporting a cylinder. 3 WHERE TO PUT YOUR BARBEQUE: Most importantly, you must observe the clearances listed on the data sticker on your barbeque. It will tell you how close you can put the barbeque to combustible surfaces (wood, gyprock, trees, wooden fences etc). If you don’t follow these clearances, there is a chance that nearby surfaces will heat up and catch fire. If you purchased your barbeque in a cart, you don’t need to be concerned with side clearances. The barbeque-cart combination has been laboratory tested, and complies with relevant Australian Standards.  This barbeque is an outdoor appliance only. Under no circumstances should it be used indoors.  Keep the barbeque sheltered from the wind. Wind interferes with the flames and can prevent your barbeque from heating up properly and can even damage some components.  Make sure the surface is level. This is safer, and makes cooking easier.  Don’t put the barbeque too close to windows or anywhere else where cooking smoke is likely to cause a problem.  There MUST be a clearance of at least 300mm from the sides and the back of the barbeque to any combustible materials or surfaces. There must also be a clearance of at least 900mm above the cooking surfaces to any combustible surface.  Flammable materials of any description MUST be kept well away from the barbeque.  The barbeque must be positioned to avoid walkways, gangways and general pedestrian access. Use only a safe, firm flat surface. Apply the castor brakes unless moving the appliance.  The nature of a barbeque is such that many of the surfaces are dangerously hot to touch, the positioning of the barbeque should take into consideration the possibility of accidental hand or body contact. 4 PUTTING YOUR GAS BARBEQUE IN AN ENCLOSURE: This appliance 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:  An enclosure with walls on all sides, but at least one permanent opening at ground level and no overhead cover. SEE EXAMPLE 1 EXAMPLE 1  Within a partial enclosure that includes an overhead cover and no more than two walls. SEE EXAMPLES 2 & 3 EXAMPLE 2 EXAMPLE 3 5 PUTTING YOUR GAS BARBEQUE IN AN ENCLOSURE (continued):  Within a partial enclosure that includes an overhead cover and more than two walls, the following shall both apply: (1) At least 25% of the total wall area is completely open and (2) At least 30% of the remaining wall area is open and unrestricted SEE EXAMPLE 4 & 5 EXAMPLE 4 EXAMPLE 5  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. 6 IMPORTANT ISSUES FOR INSTALLATION:  DO NOT obstruct any ventilation ports on the body or the hood of the barbeque.  The gas cylinder must be kept out of direct sunlight and away from any heat sources.  During a gas cylinder swap or re-fill, ensure that all control knobs are in the OFF position and that there are no naked flames in close proximity.  Gas hoses must NOT be twisted, kinked or under any form of tension. The gas hoses should hang freely with no bends, folds or kinks.  No part of the flexible hoses should come in contact with any part of the barbeque that will become hot during operation.  A regular inspection of the hoses should be made to ensure that they are not cracking, breaking cutting or deteriorating in any other way.  Any damage to a gas hose requires an immediate replacement from your local Barbeques Galore store. Use only the correct parts tested and certified for use with this barbeque. For Natural gas conversion, your gasfitter will need NG Conversion Kit (Code NGCJCC), if fitting to a NG bayonet outlet, NG hose governor assembly (NGCK250VJ) is required. If hard plumbing without a flexible hose, NG governor (RCV250) is required. 7 GAS CONNECTION CONFIGURATIONS (LPG): Prior to commencing installation, note the possible gas configurations. When each unit has its own separate LPG gas cylinder • Connect each gas bottle to the left side of each unit. When the two units are to be joined in a bottled LPG installation, • Remove the cap from the right side of the single burner unit • Disconnect the hose and regulator from the 5 burner unit • Use the hose to connect the two gas manifolds • Connect the gas bottle to the left side of the 1 burner unit. 8 GAS CONNECTION CONFIGURATIONS (NATURAL GAS): Prior to commencing installation, note the possible gas configurations. Required separately: • NGCJCC Injector conversion kit • NGCK250VJ Natural Gas Hose and Governor NOTE: Natural Gas Conversion must be performed by an authorised person When each unit has its own separate natural gas hose, • Disconnect the hose and regulator from both single and 5 burner units • Remove the 1/2" cap from the right side of the 5 burner unit • Connect the 3/8" cap (supplied in NGCJCC) to the left side of the 5 burner unit • Connect a natural gas hose to the right side of the 5 burner unit • Using a 1/2" to 3/8" adaptor, (supplied with NGCK250VJ) connect a natural gas hose to the left side of the single burner unit. When the two units are to be joined using a single natural gas hose for both units • Disconnect the hose and regulator from both single and 5 burner units • Move the cap from the right side of the single burner unit to the left side • Use the short hose to connect the two gas manifolds • Remove the cap from the right side of the 5 burner unit • Connect the natural gas hose to the right side of the 5 burner unit. 9 Step 1 Attach the Left & Right Side Panels to the Base WHAT YOU NEED: 4 x M5 x 50mm screws Left side panel Attach the side panels to the base shelf by fixing four screws as indicated. Note the following: For the 5 burner base: the cut-out for the cylinder should be on the left side as pictured Base: note orientation For the side panels: The two door brackets jutting out from the upper front of each side panel should be at the front. 11 Right side panel Step 2 Attach the Castors to the Base Panel WHAT YOU NEED: 2 x Locking Castors 2 x Free wheel Castors Front of cart Carefully turn the cart assembly on its side so that the front of the cart is facing towards you. This should be the side with the door brackets jutting out from the top of the side panels. Screw both Free wheel castors onto the castor mounting points at the rear of the cart, as shown. Screw both Lockable castors to the castor mounting points at the front of the cart, as shown. 12 Step 3 Attach the Rear Panel WHAT YOU NEED: 4 x M6 x 50mm Screws 4 x M6 Nuts 1 x M6 x 12mm Screws Position the rear panel down inside the left and right side panels so it is sitting on the base shelf. a) Using the four long screws and nuts, bolt the rear panel to the left and right side panels. b) Using the short screw, secure the rear panel to the base shelf. 13 Step 4 Attach the Top Panel WHAT YOU NEED: 8 x M6 x 12mm Screws 1 x Self Tapping 4.2 x 10mm screw Screw the top panel to the side panels using 8 x M6 x 12mm screws. Ensure the top panel is correctly oriented, as shown. Secure the top panel to the back panel using the ST screw as shown. 14 Step 5 Attach the Top Panel Extensions WHAT YOU NEED: 6 x M4 x 10mm screws Fit the top panel extensions to the left and right sides of the top panel. Note the correct orientation of the panels. Use 3 screws on each side. Tighten the screws firmly. 15 Step 6 Attach the Doors a) Lower the hole in the underside of each door over the lower door bracket's pin. b) Move the top of the door into position near the upper door bracket. Push the hinge pin down and allow it to spring back into the hole in the bracket. 16 Step 7 Fit the Barbeque Head onto the Cart (see previous pages for gas connection options) Before starting this step, ensure you have the correct gas connections for your type of installation. Refer to pages 4-5. Lower the barbeque onto the assembled cart, ensuring it is facing the same way as the doors. a) As you lower the barbeque, guide the gas hose and regulator down through the rectangular hole in the top panel. NOTE: If the gas hose and regulator cannot be seen, it may be tucked up underneath the Barbeque. Make sure to release it before putting the barbeque head in place. b) To correctly position the barbeque on the cart, the long metal strips sticking up from the side panels must go into the slots underneath the barbeque, as shown. When positioned correctly, the assembly should look like this (below): 17 Step 8 Attach the Cover Plates WHAT YOU NEED: 4 x M6 x 12mm screws Attach a hose cover plate underneath the top panel on each side. Note the orientation of the plates: For the side with the hose, the notch in the plate should fit neatly around the hose. For the other side, the plate should cover the gap completely (this means the notch in the plate should point toward the centre of the barbeque). Use two M6 x 12mm screws on each plate, inserting them through the middle holes, as highlighted in the diagram. 18 Step 9 Secure the Barbeque to the Cart WHAT YOU NEED: 4 x M5 x 12mm screws Secure the barbeque to the cart by fixing four screws where indicated above. 19 Step 10 Prepare the Left Side of the Barbeque for the Side Shelf Partially loosen the four screws in the left side of the Barbeque, as indicated. Note the two fibre washers fitted to each screw. Push the fibre washers against the barbeque body, and ensure there is approximately a 5mm gap between the screw head and the fibre washers. This will allow you to complete the next step. Fibre washers x2 5mm gap 20 Step 11 Attach the Left Side Shelf to the Barbeque WHAT YOU NEED: 2 x M6 x 12mm screws The keyhole shaped holes in the side shelf fit over the screws which were loosened in the previous step. Position the side shelf over the screws and then press the shelf downwards until the screws lock into the narrow part of the keyhole. When positioned correctly, the shelf should line up neatly with the barbeque. Ensure that the fibre washers are positioned between the shelf and the firebox. Tighten all four screws and then use two more M6 x 12mm screws in the position shown by the arrow below. 21 Step 12 Attach the Side Burner to the Barbeque WHAT YOU NEED: 2x M6 x 12mm screws Attach the side burner to the right side of the Barbeque. NOTE: The side burner attaches exactly the same way as the side shelf in the previous steps. Remember to tighten all screws, and insert the two M6 x 12mm screw also. Update image! 22 Step 13 Secure the Side Shelf & Side Burner (from inside the BBQ) WHAT YOU NEED: 4 x M6 x 30mm screws Open the hood of the barbeque. Fix two screws into each side of the barbeque as indicated by the black arrows shown below. 23 Step 14a Attach the hooks to the Tool Rail Slide the 5 hooks onto the tool rail. Ensure the hooks are facing outwards as illustrated in the diagrams across and in 14 b below. Hooks must face outwards Step 14b Attach the Tool Rail to the Side Shelf WHAT YOU NEED: 2 x M6 x 15mm screws 24 Step 15 Attach the Gas Hose to the Side Burner Connect the gas hose to the barbeque manifold and to the side burner inlet. IMPORTANT: Use two spanners to tighten the connections: one to hold the fitting, the other to tighten the nut. Many backyard fires are caused by connections which are only handtightened. Before turning the gas on, refer to your barbeque instructions in this manual for directions on leak testing and general gas safety. Loosen the two M4 x 15mm screws that are pre-assembled into the top of the side burner shelf to fix the injector support bracket. Locate the side burner injector to the side burner, then re-tighten the two M4 x 15mm screws to fix the injector support bracket in place. Double check that the side burner is engaged over the injector. 25 Step 16 Connect the Ignition Lead to the Side Burner Connect the ignition Lead. a) First, feed the lead through the small hole in the support bracket found just to the right of the barbeque control panel. b) Connect the lead to the small pin hanging down from under the side burner . 26 Step 17 Insert the Grease Tray (if it is not in position already) Step 18 Insert the Flame Tamers Once you have chosen your desired cooking surface, it is time to insert the Flame Tamers. Flame Tamers are angled metal covers that protect the food and juices from coming into direct contact with the burners and flames. Flame Tamers must be positioned over any burner which is directly under a grill. It is also advisable to place them under the hotplate. 27 Step 19 Insert the Cooking Surfaces The Cucina Professional Barbeque gives you a choice of two different cooking surfaces. You may choose to cook on a 'Full Grill' or a 'Grill and Hotplate'. See the following examples. For Grill and Hotplate For Full Grill OR Step 20 Fit the Warming Rack Insert the warming rack by positioning the two prongs on each side into the dips in the side edge of the bbq Your Barbeque is now ready to connect the gas. 28 Checking the Gas Type Before assembling your barbeque, you should ensure your barbeque is suited to the type of gas which you are going to use. It is extremely dangerous to use this barbeque with the wrong type of gas. Fire or explosion may result. Always conduct a leak test before use － see details later in this manual under “Safety leak testing”. IMPORTANT: Check the gas type Natural Gas (NG) or bottled propane (LPG) that is being supplied to the barbeque before connecting. The gas type supplied must match the gas type label on the barbeque. Your barbeque is manufactured to operate from LPG (Propane). It can be connected to LPG (Propane) without any alteration. If you wish to connect your barbeque to Natural Gas, it must be converted beforehand using the fixture of the property. To Change the Gas Type of Your Barbeque Conversion of the barbeque from being suitable for LPG to Natural Gas can only be done by an authorised person using conversion jets NGCJCC and if required, NG connection hose kit NGCK250VJ. The instructions in these kits must be followed. If connecting to a standard Nature Gas (NG) bayonet outlet, the correct hose and governor assembly must be used (code: NGCK250VJ) available at your nearest Barbeques Galore store. If connecting direct to a Nature Gas (NG) supply, the gasfitter will need to use governor (code: RCV250) and appropriate fittings for your particular installation. Connecting to Gas For Propane (LPG) there are two approaches to installation: (1) This is most commonly supplied as a portable 4kg or 9kg LP gas cylinder, which can be refilled or swapped at petrol stations or your place of purchase when empty. (2) Some homes have twin 45 kg LPG (Propane) cylinders permanently installed near an outside wall. These cylinders supply LPG (Propane) gas to many appliances in the home via copper pipes, and are filled on site as required by the gas supply company. Barbeques which are connected to twin 45 kg LPG cylinders or to Natural Gas must be installed by a licensed gasfitter, in accordance with the requirements of AS 5601, and local gas authority requirements. 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. Barbeque connected to the Natural Gas supply. Copper pipe brings the gas from the gas meter to the barbeque area. A flexible hose connects to a bayonet fitting near the barbeque. 29 Connecting to Gas (continued) For Portable LPG Gas Cylinder Use:  For cart models, do not attempt to connect to a gas cylinder before the bbq is secured properly into its cart. Follow all previous instructions for safe assembly of the cart.  Before connecting the cylinder, inspect the hose, fittings and rubber seals. If there is any sign of splitting or wear, have the hose replaced.  Check that all the control knobs (including side burner) are in the OFF position before any attempt is made to connect the regulator to the gas bottle.  Double check that the gas bottle valve is securely in the OFF position before attempting to connect the regulator to the gas bottle.  For cart models place the LPG (Propane) cylinder into the left side of the bottom shelf, so that it sits inside the round cut-out in the shelf. Take the hose that came with the barbeque, check that it has an intact 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.  The regulator as supplied should be firmly tightened but care must be taken not to overtighten the connections. The regulator as supplied is the correct regulator for this item.  Ensure the gas cylinder remains upright at all times.  Should there be any concern in making the correct regulator connection please contact after sales support help line mentioned at the back of this manual. You must conduct a leak test before use - see the section titled "Lighting Your Barbeque". 1/2” BSP BARBEQUE CONNECTION TO REGULATOR HOSE 30 RIGHT HAND THREAD POL FITTING LEFT HAND THREAD GAS BOTTLE CONNECTION TO REGULATOR Connecting to Gas (continued) For Natural Gas (NG): This is piped to your home in a similar fashion to water, so there are no cylinders to refill. You will need to contact your local gas company to determine if Natural Gas is available in your area. If connects to a standard Nature Gas (NG) bayonet outlet, the correct hose and governor assembly must be used (code: NGCK250VJ) available at your nearest Barbeques Galore store. If connecting direct to a Nature Gas (NG) supply, the gasfitter will need to use governor (code: RCV250) and appropriate fittings for your particular installation. Bayonet Point: 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. Such a hose is provided in the Natural Gas Connection (code: NGCK250VJ). Follow the instructions supplied with the kit to complete the connection. For LPG (Propane) installations, an appropriate hose is available from most barbeque retailers. Even if your barbeque area already has a bayonet point, you will still need to call upon a gas fitter to ensure gas pressure is sufficient for your barbeque, and to ensure your barbeque functions correctly before leaving. Where a gas fitter is required, the gas fitter must test the safety and operation of the appliance before leaving, including gas pressure, ignition and burner operation. Conduct a leak test before use. Permanent Piped Connection: Your barbeque may be permanently connected to the main gas lines or LPG cylinders via copper pipe. This must only be done entirely by a qualified 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 becomes a permanent fixture of the property. To the installer: You must instruct the consumer on safe operation, conduct mandatory tests, including leak tests, and ensure these instructions are left with the consumer before leaving the site. 31 Leak Testing Your Barbeque Before proceeding, it is important that you leak test the barbeque.     Make sure all the barbeque control knobs are OFF. If you have a portable gas cylinder, turn the cylinder ON by rotating the knob anti-clockwise. If you have a wall connection, ensure the bayonet fitting is connected. Spray or pour soapy water (about the same concentration as washing up water) along the gas line including:  The gas connection at the inlet of the barbeque  The gas hose or copper piping, including any joints or bends in the piping.  The gas connection at the gas cylinder or the wall connection. If bubbles appear, there is a gas leak. If the leak is at a connection, tighten and retest. If the leak is anywhere else, or if you cannot resolve the leak, do not proceed. If you have a portable gas cylinder, turn the gas cylinder OFF and consult your retailer. If you have a bayonet connection, remove the hose from the wall fitting and consult your retailer. You can also check for leaks anytime using a gas safety gauge, available at your Barbeques Galore store. This provides an easier and more convenient way to check for leaks. 32 Lighting Your Barbeque Lighting the barbeque is easy, but must be done with due care. Make sure that the gas is initially turned ON at the cylinder, or that gas is available to the barbeque. Also, if your barbeque has a roasting hood or side burner, ensure that the hood and side burner lid are OPEN during lighting. Flame Thrower: Push the knob IN and turn anticlockwise to the HI position. Hold the knob IN until the burner ignites. You may need to push and turn the knob several times before ignition. Manual Ignition: You can also light your barbeque manually by holding a lit match next to one of the burners, then pushing that burner control knob IN and turning it to HI. First insert the match into the match holder attached to the barbeque, light the match, and insert the lit match into the hole on the left side of the barbeque. Optional Side Burner: If you have a side burner, light it in exactly the same way as the main burners. If You Have Difficulty Lighting: If the burner doesn’t light first go, return the knob to the OFF position and try a couple more times. If the burner still does not light, wait a few minutes to allow the gas to disperse before trying again. If satisfactory operation cannot be achieved, consult your retailer before proceeding. Note carefully: Failure to follow the lighting procedures correctly can lead to a hazardous condition. 33 Lighting Your Barbeque (continued) Controlling the Flames: The knobs have three basic positions: OFF, HI and LOW. You can achieve any flame height between low and high by rotating the barbeque control knob between these 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 flames are too yellow, there is too much gas and not enough air. The flame will be inefficient and will give off too much smoke. If the flame is too pale, there is too much air and not enough gas. If either of these situations should occur, 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 OFF, wait a few seconds, then relight. 34 Shutting Down Normally, when you’ve finished cooking, it’s a good idea to leave the burner controls on HI with the hood open for a maximum of 5 minutes to burn off excess grease from the flame tamer, the burner and other surfaces. To shut the barbeque down, it is best to turn OFF the 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 burners controls. If your barbeque is connected to piped gas, you can simply turn the burner controls OFF. It’s okay to leave the cylinder connected to your barbeque while it’s not in use, though you must ensure all barbeque and cylinder valves are OFF. Note carefully: Failure to follow these shutdown procedures correctly can lead to a hazardous condition. Before First Use The Cooking Surfaces: Before cooking on your barbeque for the first time, it is important that you clean off any residues which may be left over from manufacturing, storage and transport. Before first use, clean the cooking surface with warm soapy water and a sponge. Thoroughly rinse with fresh water. Dry the cooking surface, then lightly coat it with Bar-B-Chef Non Stick Barbeque Cooking Spray. Pre-heat your barbeque and you're ready to start cooking. 35 Stainless Steel Preparation & Care Invisible airborne contaminants can lodge into the steel, allowing corrosion to develop. This can happen regardless of the stainless steel grade. Stainless steel is not warranted to be free from corrosion, however, by following the instructions you can maintain the finish on your stainless steel barbeque for longer by this procedure: • Peel off any remaining protective film. • Clean off any remaining residue using 3M™ Stainless Steel Cleaner and Polish, especially on surfaces that will be exposed to high heat such as the roasting hood, barbeque frame, etc. • Ensure all marks and finger prints are cleaned from the surface before the barbeque is first heated. If this is not done properly, finger marks may become etched into the finish permanently. • Polish with a soft cloth. • Finally, fire up the barbeque for up to an hour at moderate heat to evenly cure the surface. Follow the maintenance procedures detailed later in this manual for ongoing care of the stainless steel. Fill the Grease Tray It is a good idea to line the tray with aluminium foil to assist with cleaning. Also, placing absorbent material into the tray will avoid splashing and overflowing when it starts to fill. Suitable absorbent material is available from your Barbeques Galore store. Preparing to Cook Lightly coat the cooking surfaces with oil. This will prevent food from sticking. Light the burners and leave on high for about 3-5 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. Controlling Flare Up 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. First of all, cooking very fatty foods will cause a lot of flare up. You should trim excess fat off your meat. Also, excess flaring usually means the burners controls are up too high, turning them down before flare-up occurs will usually prevent it happening in the first place. Moving the meat away from the flare up will also reduce the problem. Some very fatty foods can only be cooked on the hotplate or indirectly with the hood closed (refer below). Never add more than 1 hotplate to the barbeque. Always remember to switch the barbeque OFF once you are finished cooking. 36 Cooking Hints 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 each side (about half a minute) then with the burner controls down near low, leave the meat to cook on one side at a time, turning once only before serving. An alternate approach that also works is to turn the meat very frequently, say every 30 seconds (but that’s a lot of work). • 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 a 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 a 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. Other Useful Tips You don’t need to be an expert to serve up a tasty, good looking meal. Try these ideas: • Although cooking on the plate looks easier, cooking on the grill gives you a more authentic barbeque flavour. Natural juices drip onto the flame tamer and then vapourise, 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. 37 Covered Cooking (hood closed) Using the roasting hood traps heat, moisture and flavour that is normally lost on an open top barbeque. The Cucina is designed with plenty of power to heat up quickly with the hood open or closed. With the hood closed and the barbeque pre-heated, it is important to then turn some burners to LOW and others to OFF in order to not overheat the barbeque which could result in increased temperature hazards and burning your food. Note carefully: • With the hood closed, NEVER use more than 3 adjacent main burners at once. • With the hood closed, ensure any two adjacent main burners are both on LOW. • NEVER allow the temperature on the hood thermometer to exceed 250°C. For covered cooking, there are two basic ways to cook: (A) Direct Cooking and (B) Indirect Cooking (A) Direct Cooking with the Hood Closed: 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 the hood closed for 5 minutes. Note that the temperature at the cooking surface will be around 100ºC higher than the temperature measured at the hood thermometer. 38 (A) Direct Cooking with the Hood Closed: (continued) Importantly, once the barbeque is pre-heated and the hood is closed, heat is trapped around the food, so the burners will only need to be on LOW and in many cases, some of the burners OFF. Heat from the lit burners will circulate all through the hood cooking quite evenly. Fatty foods like sausages, can be cooked completely above the OFF burners, retaining juiciness and flavour without risk of flare-up that results only in burning. Quite close attention needs to be paid to the food, and the burners frequently reset to LOW or OFF as required to prevent overheating. This method is great for frying, searing and grilling, especially with thinner cuts and foods that require shorter cooking time. Don’t be afraid to open the hood often to check progress. You are in full 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 temperature reach into the "very hot" zone or the barbeque will 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. BARBEQUE TIP Great chefs will tell you that most meats need to “rest” away from the heat of the barbeque before slicing for a few minutes to allow the moisture pushed to the surface to redistribute. If you don’t rest the meat, moisture that has pooled near the surface will run out and the rest of the roast will be quite dry. Use the few minutes while resting the meat to open the barbeque hood, turn all burners to HI for up to 5 minutes to burn off food residue. After 5 minutes, turn the barbeque OFF. While the cooking surfaces are still hot, take a long handled brush or scraper and remove remaining oil and food residue. You should use an oven mitt to avoid burns. 5 minutes now will save 30 minutes next barbeque. Always remember to switch the barbeque OFF once you are finished cooking. 39 (B) Indirect Cooking with the Hood Closed: 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 lets the food 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 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 the burners that are on will mostly only need to be on LOW and in many cases, more of the burners turned OFF. Heat from the lit burners will circulate all through the hood cooking quite evenly. On a 5 burner barbeque, 2 burners under the grills on LOW and the other 3 burners all OFF is usually the best setting for roasting. If the hotplate is on one side, then the drip pan may need have a half turn during cooking for even browning. Place the roast on its rack in the drip pan onto the hotplate. Contrary to some beliefs, the slower and lower (temperature) the food is cooked, the more even, tender and juicier the results will be. Importantly, use the hood thermometer as a warning guide that the barbeque is too hot. For roasting most foods, aim to keep the thermometer around 160ºC to avoid burning. Note that the temperature at the roasting rack will be around 25ºC higher than the temperature measured at the hood thermometer. For short periods of browning only, or for 10 minutes to make pork crackling, aim for around 200ºC. Note that temperature at the roasting rack will be around 25ºC higher than the temperature measured at the hood thermometer and most foods will quickly burn at this setting. For smoking, lower temperatures and longer cooking times will result in more intense smoke flavour and more tender meats. Aim for around 90ºC. Note that the temperature at the roasting rack will be around 25ºC higher than the temperature measured at the hood thermometer. Always use a probe thermometer to ensure that the meat has cooked all the way through to the right temperature. NEVER allow the temperature on the hood thermometer to exceed 250°C, or the barbeque will 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. Always remember to switch the barbeque OFF once you are finished cooking. 40 After Each Use  When cooking is finished, brush excess food residue off the surface and then turn burners to HI with the hood open for 5 minutes. This will burn off most of the grease.  Turn the gas cylinder OFF. Let the barbeque burn out then switch the barbeque burners OFF. This clears any excess gas from your barbeque hose. • Use Bar-B-Chef Foaming Oil And Grease Remover to heavily coat dirty hot plates, grills and racks. Leave for up to a few hours if necessary to attack fat, grease and carbon. • Half fill a bucket with clean warm water and using a barbeque brush or scourer constantly soaked with water, scrub the cooking surface thoroughly. • Lightly coat the cooking surfaces with Bar-B-Chef Non Stick Barbeque Cooking Spray to help avoid rust. • When the barbeque has completely cooled down, close the hood to keep the cooking surface dry and rust free. Ensure your barbeque is cool before covering with a barbeque cover. • See the instructions for care and maintenance of the barbeque body, hood and trolley. Care & Maintenance How to Care for Stainless Steel: Even though stainless steel is remarkably resistant to tarnish and rust relative to ordinary steels, it still needs proper care. Frequent cleaning will prolong the life of stainless steel and help to keep the finish corrosion free. After each use, or monthly when not used: • Rinse with clean fresh water and dry thoroughly • Remove ordinary stains with mild soap and warm water. More stubborn stains can be removed with commercial grade cleaners suitable for use on stainless steel • When cleaning off harsh stains ONLY rub in the direction of the polish lines or ‘grain’ of the steel. If especially rough cleaning is necessary, use ‘stainless’ steel wool or a nylon / plastic type scrubber. Do not use normal steel wool, as it will contaminate the finish and encourage rust. Test the scrubber on an inconspicuous area first as they could mark or scratch the barbeque finish. Scratches in the stainless steel only affect the appearance and in no way do they accelerate corrosion.  Scratches can be blended back into the finish by gently rubbing with the grain, gradually decreasing pressure as you move away from the scratch • Finish off with 3M™ Stainless Steel Cleaner and Polish to protect the stainless steel surface from corrosion and give it a polished shine.  Between uses, it is a good idea to leave the barbeque covered to prevent dust and airborne salts settling on the stainless steel surfaces. If left for too long, these particles can act as rust centres. In humid environments, a good tip is to position a couple of sponges on the top of the bbq and the cover to help promote ventilation to avoid mold. 43 Care & Maintenance (continued) Stainless Steel Restoration If corrosion starts, it should be removed as soon as possible to restore the integrity of the finish to its original condition. • Use a scrubber that is as soft as possible. Try nylon or plastic type scrubbers and build up to ‘stainless’ steel wool, only if necessary. Do not use normal steel wool. • Test the scrubber in an inconspicuous area first to ensure that it does not mark or scratch the finish. • Scrub carefully but firmly, only in the direction of the polish lines or ‘grain’ of the surface. Any resulting scratches can be blended back into the finish by gently rubbing with the grain, gradually decreasing pressure as you move away from the scratch Polish & Rust Prevention To ensure that your barbeque maintains its luster and appearance, it is important to carry out regular care and maintenance. Invisible airborne contaminants can lodge into the steel, allowing corrosion to develop. This can happen regardless of the stainless steel grade. Stainless steel is not warranted to be free from corrosion, however, by following the instructions you can maintain the finish on your stainless steel barbeque for longer. Prevention of rust is a more efficient way of protecting stainless steel. 3M™ Stainless Steel Cleaner and Polish is an easy-to-apply product that is ideal for stainless steel, chrome, laminated plastics and aluminium surfaces. With a high gloss formula, it wipes clean with no streaks or build-up, helping to resist fingerprints and creating a barrier to surface contaminants. Always use a soft polishing cloth to bring the barbeque back to its original condition. Barbeque Preparation Before First Use • Peel off any protective film • Clean off any remaining residue using 3M™ Stainless Steel Cleaner and Polish especially on surfaces that will be exposed to high heat such as the roasting hood, barbeque frame, etc. • Ensure all marks and finger prints are cleaned from the surface before the barbeque is first heated. If this is not done properly, finger marks may become etched into the finish permanently. • Polish with a soft cloth. • Fire up the barbeque for up to an hour at moderate heat to evenly cure the surface 44 Care & Maintenance (continued) Cleaning Your Barbeque Your barbeque will look better and last longer if you keep it clean. Follow these simple steps: Throwing cold water over any hot surface of the barbeque is NOT recommended and is potentially dangerous. Avoid handling and touching hot parts of the barbeque without appropriate precautions such as heavy duty heat resistant mitts. The Cooking Surface:  While the cooking surfaces are still hot, take a long handled brush and a scraper and remove remaining oil and food scraps. You should use a heavy duty oven mitt to avoid burning yourself. Regularly clean with hot soapy water.  Excess oil residue can be removed by using cleansers available from your local Barbeques Galore store.  After any cleaning process of the cooking plate or grill plate they must be rinsed thoroughly and completely dried to remove and residual cleaning substances. The Burners:  Occasionally the burner holes may get slightly clogged with grease and food particles. Leaving the burners on HI for a maximum of 5 minutes with the hood open after you’ve finished cooking will remove most of this.  Check the burners periodically for more persistent or larger blockages. In particular, you should ensure that the aeration vents are free of insect nests and spider webs.  To clean the burners, let them cool down, then remove and inspect them. If any of the holes are clogged, gently tap the burner onto a hard surface to remove residue. Use a wire brush to unclog the holes.  Then lightly coat the burners with canola oil for ongoing protection.  Burners need to be replaced periodically depending on usage environment and care. The Barbeque Body:  Regular care and maintenance of the barbeque body will significantly increase its life and long term appearance.  Excess grease and fat can be removed using grease remover and warm water with a soft scraper (not metal edged). Do not use caustic cleaning agents as these will quickly damage powder coated surfaces and gradually damage even enamel finishes.  Before cleaning the inside of the body it is advisable to remove the cooking surfaces and be careful not to get water into the burner holes.  Care must be taken not to immerse the gas controls (manifold and injectors) in water.  After cleaning and re-assembling the barbeque it is important to check that the barbeque functions correctly. 45 Care & Maintenance (continued) The Grease Channeling Tray  You should empty the grease cup regularly and keep the grease channeling tray clean to prevent a build up a grease. If you don’t do this, a fat fire can result. This can be quite dangerous, and will void the warranty on your barbeque.  A good tip is to line the bottom of the grease channeling tray with aluminum foil. Storing your Barbeque  Your barbeque is designed to be used outdoors. However, just like a car, you will prolong the life of the appliance if you store it out of direct exposure to the elements when not in use.  This can be done in many ways:  Place a waterproof cover over it. These are available from all Barbeques Galore stores.  Using a vented cover is best or else add some space between the BBQ and the cover to promote ventilation.  Move the barbeque to a covered location. If you are storing it in a closed room (eg a shed or a garage) you should keep the cylinder away from any other cylinders or any cars, boats, motorcycles or any other petrol engines.  If you don’t intend to use it for a few months, lightly spray all surfaces with canola oil. This will help protect against corrosion. Servicing your Barbeque  Apart from cleaning, your barbeque is a fairly low maintenance item. A couple of things are worth looking at though. Remember to turn OFF and disconnect the gas before any maintenance is carried out.  If there are any signs of wear or cracking in the barbeque hose, you will need to replace it immediately. Ensure you replace it with a hose and regulator purchased from Barbeques Galore to ensure proper gas connection compatibility. Connect the nut of the hose to the gas inlet on the right side of the barbeque. You MUST use a spanner to tighten it properly. Do not use sealing tape. The connection is designed to seal properly without it. Perform a leak test as explained in the installation section before using.  If your barbeque uses a flexible hose to connect to the gas, check the rubber O-ring on the regulator end of the hose assembly at least once a year. If it appears worn or cracked, have it replaced.  We recommend having your barbeque checked by an authorised service agent every 5 years. This is to ensure there are no leaks and that all components are still functioning correctly.  If you use a portable LPG gas cylinder, you will need to have the cylinder serviced or replaced every ten years. The date of the last service should be stamped on the neck of the bottle.  Occasionally you will need to remove your burners for cleaning or adjustment. To replace the burner, place the open end of the burner over the gas jet at the front of the barbeque. Then, lower the lug on the other end of the barbeque into the locating hole and fix back in position with the original screws. 46 Care & Maintenance (continued) If there are any signs of wear or cracking in either gas hose, you will need to replace it immediately. Ensure you replace it with the correct part purchased from Barbeques Galore to ensure proper gas connection compatibility. When reconnecting a hose, you MUST use a spanner to tighten it properly. Do not use sealing tape. The connection is designed to seal properly without it. Perform a leak test as explained earlier in this manual before using. width: 2 burner 524mm 5 burner 852mm Gas connection: 5/8”- 18 UNF 2 burner model - gas connection is on left hand side 5 burner model - gas connection is on left hand side. Connection can also be to the right hand side, with a removable cap used on the left hand side. width: 2 burner 524mm 5 burner 852mm Depth 563mm Height 450mm Gas connection: 5/8”- 18 UNF (3/8” SAE) 2 burner and 5 burner Gas connection is on the front left side under the fire box. 5 burner has additional capped 1/2” BSP connection for NG option on the front right side under the fire box. If this connection is used, the left side inlet must be utilized or capped. 47 Trouble Shooting Guide Problem Possible Cause Prevention / Cure Burner will not light No gas flow Obstructed gas flow Burner is off the valve Spider webs in venture Burner ports blocked Check cylinder level, refill cylinder Check for bent or kinked hose Re-engage burner onto the valve Clean venture and burner tubes Clean burner ports Sudden drop in gas flame Cylinder out of gas Check cylinder level, refill cylinder Irregular flame pattern Flame does not run the full length of the burner Burner ports are blocked Clean and clear burner ports Flame yellow or orange Spider webs in venture Food residue or grease on burner Burner is off the valve. Clean venture Burn grill for 15 minutes with lid open Re-engage burner onto the valve Flame blow out in High or gusting winds Uneven wind Low on gas Grease build up Excessive fat in meat Excessive cooking temperature Turn front of bbq to face wind Check cylinder lever, refill cylinder Clean grill and burners Trim fat from meat before grilling Adjust (lower) temperature accordingly Persistent grease fire Grease trapped by food build up around burner system Turn knobs to OFF. Turn gas OFF at cylinder. Leave lid in closed position and let the fire burn out. Remove and clean all parts Flashback (fire is burning inside burner tubes) burner and/or burner tubes may be blocked Clean burner and/or burner tube(s) Inside of lid is peeling like paint peeling Baked on grease build up has baked and is flaking off Clean thoroughly Airflow is not correct CORRECT FLAME: blue with yellow tips, 2550mm high. TOO LITTLE AIR: wavy yellow or orange flames. TOO MUCH AIR: noisy blue flames. If flames are yellow or orange -open screw at the end of the venture tubes to correct setting Adjust screw at the end of the venturi tubes in small increments until flames are correct. Irregular flame 48 Spare Parts Exploded Diagram O PTIO N S A) 31R D B) 31BU C) 31BK D ) 31O G 49 Spare Parts Codes PART NO. IN DIAGRAM GLG CODE (Q SERIES) DESCRIPTION 1 QTY PART IN BBQ 1 KYQ-8250SQ-1 HOOD ASSEMBLY 1 3 4 5A 5B 7 13 15 KYQ-8250SQ-3 KYQ-8250SR-4 KYQ-8250SQ-5A KYQ-8250SQ-5B KYQ-8250SR-7 KYQ-8250SR-13 KYQ-8250SR-15 TEMPERATURE GAUGE PROTECTIVE PAD HOOD HANDLE HOOD HANDLE BASE BODY BACK COVER BOARD COOKING RACK-FIXED BODY OUTER SIDE PANEL 1 2 1 2 1 1 2 16 KYQ-8250SQ-16 BODY PANEL-LEFT 1 17A 17B 18 19 20 21 24 KYQ-8250SR-17A KYQ-8250SR-17B KYQ-8250SRJ-18 KYQ-8250SQ-19 KYQ-8250SQ-20 KYQ-8250SR-21 KYQ-8250SR-24 MATT ENAMELLED CAST IRON HOTPLATE STAINLESS STEEL GRILL FLAME TAMER BODY PANEL-REAR BODY PANEL-RIGHT BURNER MAIN BODY PANEL-FRONT 1 2 5 1 1 5 1 25 KYQ-8250SQ-25 GAS VALVE HEAT SHIELD PANEL-MAX 1 27 28 29 30 31RD 31BU 31BK 31OG 31 35 36 37 38 39 40 41 43 44 45 46 47 48 49 52 55 KYQ-8250SQ-27 KYQ-8250SQ-28 KYQ-8250SQ-29 KYQ-8250SQ-30 KYQ-8250SQ-31RD KYQ-8250SQ-31BU KYQ-8250SQ-31BK KYQ-8250SQ-31OG KYQ-8250SQ-31 KYQ-8250SQ-35 KYQ-8250SR-36 KYQ-8250SR-37 KYQ-8250SR-38 KYQ-8250SQ-39 KYQ-8250SR-40 KYQ-8250SR-41 KYQ-8250SQ-43 KYQ-8250SR-44 KYQ-8250SR-45 KYQ-8250SR-46 KYQ-8250SQ-47 KYQ-8250SR-48 KYQ-8250SR-49 KYQ-8250SR-52 KYQ-8250SQ-55 GAS VALVE DECORATIVE FRONT PANEL CONTROL PANEL CONTROL KNOB SEAT CONTROL KNOB RUBBER RING RED CONTROL KNOB RUBBER RING BLUE CONTROL KNOB RUBBER RING BLACK CONTROL KNOB RUBBER RING ORANGE CONTROL KNOB WITH BLACK RING DRIP TRAY-MAIN BURNER TOOL HOOK TOOL HOLDER SIDE SHELF-LEFT SIDE SHELF DECORATION PANEL-LEFT SIDE SHELF SUPPORT-LEFT FRONT/RIGHT REAR SIDE SHELF SUPPORT-LEFT REAR/RIGHT FRONT SIDE SHELF DECORATION PANEL-RIGHT SIDE BURNER COVER SIDE BURNER RACK-ROTUNDITY SIDE BURNER BRASS COVER SIDE BURNER SIDE BURNER ELECTRODE SIDE BURNER BUILD IN BOARD SIDE BURNER BRACE BOARD TROLLEY REAR PANEL 1 1 1 6 6 6 6 6 6 1 5 1 1 1 2 2 1 1 1 1 1 1 1 1 1 50 Spare Parts Codes (continued) PART NO. IN DIAGRAM GLG CODE (Q SERIES) DESCRIPTION 1 QTY PART IN BBQ 56 57 58 59 60 61 66 67 69 70 72 73 74 84 85 87 89 91 92 93 94 95 96 97 KYQ-8250SRJ-56 KYQ-8250SQ-57 KYQ-8250SQ-58 KYQ-8250SQ-59 KYQ-8250SQ-60 KYQ-8250SQ-61 KYQ-8250SQ-66 KYQ-8250SQ-67 KYQ-8250SR-69 KYQ-8250SQ-70 KYQ-8250SRJ-72 KYQ-8250SRJ-73 KYQ-8250SR-74 KYQ-8250SQ-84 KYQ-8250SQ-85 KYQ-8250SQ-87 KYQ-8250SQ-89 KYQ-8250SQ-91 KYQ-8250SQ-92 KYQ-8250SQ-93 KYQ-8250SQ-94 KYQ-8250SQ-95 KYQ-8250SQ-96 KYQ-8250SQ-97 GAS TRANSFER CHANNEL TROLLEY SIDE PANEL-LEFT TROLLEY SIDE PANEL-RIGHT TROLLEY LEGS ASSEMBLY-LEFT TROLLEY LEGS ASSEMBLY-RIGHT DOOR HINGE BRACKET TOP-LEFT & RIGHT DOOR-LEFT DOOR-RIGHT DOOR MAGNET TROLLEY BOTTOM SHELF WHEEL-3" NO BRAKE WHEEL-3" WITH BRAKE GAS SUPPORT TROLLEY HEAT SHIELD PANEL STRENGTHEN BAN BLOCK CAP SIDE BURNER GAS TUBES SIDE BURNER NOZZLE SIDE BURNER NOZZLE SUPPORT TOP PANEL EXTENSION-LEFT HOSE COVER PLATE TOP PANEL EXTENSION-RIGHT FAT TRAY SUPPORT RAIL-LEFT FAT TRAY SUPPORT RAIL-RIGHT 4 1 1 1 1 2 1 1 4 1 2 2 2 1 2 1 1 1 1 1 2 1 1 1 51 The Next Step Anything you can cook in the kitchen, you can cook on a barbeque: soups, roasts, breads, casseroles, stir fries, pizzas, chips, smoked foods, lasagna...are just a few of the possibilities. Other available accessories include: Gas Safety Gauge: Award winng safety device, shuts off in the evento of a major leak. Use it to detect minor leaks. Rotisserie: A range of options are available. Check with your local store for details. Weather Cover: Protect your investment with a weather cover that fits over the barbeque and protects from the elements as well as backyard pests. And there are many more. Ultimately, anything you can cook in the kitchen, you can cook on your barbeque. MORE INFORMATION? Need more information or assistance in any way? You can call your Barbeques Galore store where barbeque experts will be happy to help you. Just phone 1300 301 392 Or visit our website at www.barbequesgalore.com.au G.L.G. Australia Pty Ltd (ACN 001 185 002) Building A2, Campus Business Park, 350-374 Parramatta Road Homebush NSW 2140 Ph. 02 9735 4111 52