IKEA BATSKAR Bedienungsanleitung Seite 8

from sticking to the cooking grill, please use a long
handled brush to apply a light coat of cooking or
vegetable oil before each barbecuing session.
• Note: When cooking with your barbecue for
the first time, the paint on the outside of the
barbecue may change colour slightly as a result of
high temperatures. This is normal and should be
expected.
Lighting the barbecue
OFF HI LO
OFF HI LO
• Open the barbecue hood (2)/top lid (14).
• Ensure all knobs are in the 'OFF' position (7).
OFF
OFF
• Unscrew ignition button (8) and insert AA battery,
positive end facing outwards. Screw ignition button
LOW
LOW
(8) back into place. Open the barbecue hood (2)/top
lid (14) and turn on gas supply at gas cylinder.
• Turn burner control knob (7) to position
HI
HI
• Press and hold ignition button (8) to ignite the
burner flames. If ignition does not occur in 5
seconds, turn burner control knob (7) to OFF
5 minutes, and repeat the lighting procedure.
• In windy conditions, shield from wind to ensure
easy lighting.
• Once ignition has occurred, turn control knob (7) to
lower or raise heat as required.
OFF HI LO
• After ignition, the burners should be burned at the
high position for 3-5 minutes in order to preheat
the barbecue. This process should be done before
every cooking session. IMPORTANT - The hood
should be open during preheating.
OFF
• After completion of preheating, turn burners to
low position and cook with the hood in the down
position for best cooking results.
LOW
Manual lighting instructions
HI
• Remove the cooking grill (4), griddle plate (13) and
vapour bar (5) from barbecue.
• Place a lit match beside the burner (6) (at the same
location as the sparker shield).
• Push and turn the right most control knob (7) anti-
clockwise to the high position.
• After successful lighting, light each burner from left
to right as desired.
8
Grill Cooking
The vapour bar evenly distributes the burner flame
across the cooking grill area. The natural food juices
produced during cooking fall onto the hot vapour
bar below and vaporise. Even cooking of food will be
achieved by using the barbecue with the hood down.
This should only be done with the burner on low.
Flare-Up Control
IMPORTANT – FLARE UPS CAN OCCUR FROM RESIDUE
FAT AND JUICES DRIPPING ONTO THE BURNERS AND
HOT VAPOUR BAR. To reduce this, regularly clean
OFF HI LO
the burners and vapour bar. To control flare-up, it
is advisable to trim away excess fat from meat and
poultry before grilling. The burners should always
OFF
be placed on the low setting during cooking. Always
protect your hands when handling anything near
cooking surface of the barbecue.
Covered Cooking
LOW
Keep the hood closed when you grill to ensure the
heat circulates evenly. With the hood closed, the gas
barbeque cooks much like a convection oven. The
thermometer in the hood shows what the cooking
.
HI
temperature is inside the barbecue so you don't have
to lift the hood. Avoid lifting the hood to look inside
during the cooking process – heat will be lost.
End of Cooking Session
After each cooking session, turn the barbecue burners
to the 'HIGH' position and burn for 5 minutes. This
procedure will burn off cooking residue, thus making
cleaning easier.
OFF HI
, wait
Turning Off Your Barbecue
Push the control knob (7) in and turn to the 'OFF'
position.
Turn the gas off and disconnect at the cylinder when
not in use.
The regulator must be disconnected when the
barbecue is not in use. Wait until the barbecue is
sufficiently cool before closing the hood.
FOOD SAFETY
Please read and follow this advice when cooking on
OFF
your barbecue:
•
•
•
•
•
LOW
•
LO
Always wash your hands before and after handling
uncooked meat and before eating.
Always keep raw meat away from cooked meat and
other foods.
Before cooking, ensure barbecue grill surfaces and
tools are clean and free of old food residue.
Do not use the same utensils to handle cooked and
uncooked foods.
Ensure all meat is cooked thoroughly before eating.
CAUTION – eating raw or undercooked meat can
cause food poisoning (e.g bacteria strains such as
E.coli)
To reduce the risk of undercooked meat, cut pen
to ensure it is cooked all the way through internally.