Fornetto RANGER PRO 310 Gebrauchsanweisung Seite 5

PROTECTING AND CLEANING
- IMPORTANT - the fat tray and fat collector MUST be cleaned on a
regular basis. If this is ignored, a build up of fats and greases may
cause a fire in the BBQ (Fig. 11).
- More frequent cleaning may be necessary as usage demands.
- FAT FIRES are NOT covered by warranty.
USING A SINGLE FAT TRAY (Fig.12)
The Fat Tray can be protected by first lining the tray with aluminium foil,
then fill with a layer of either an approved "fat catch" material or sand to
soak up dripping fats and oils during cooking. Sand should be replaced
on a regular basis to prevent a build-up of fats and oils that may catch
fire.
PREHEATING
Light the burners as previously directed, tum to 6 HI and allow the bbq to
preheat for 2-5 minutes.
PREPARE THE COOKING SURFACE
It is preferable to apply a light coat of high smoke point oil, such as
Canola or Avocado oil, using a long handled brush to the cooking surface
prior to lighting each time. The oil will keepthe food from sticking to the
cooking surface.
FLARE-UP CONTROL
Anytime you cook meat above an open name you will have flare-ups, as
flare-ups are caused when the natural juices from the meat fall onto or
through the flame diffuser. Flare-ups and the resulting smoke are what
give meat that delicious bbq flavour, so expect and encouage
flare-up.
However excessive flaring can be caused by cooking extra fatty foods
directly on the grill, or by cooking with too high temperature.
types of flare-ups should be controlled or your food will bum.
To prevent excessive flare-ups:
- Trim off exess fat from meat and poultry before putting it on the grill.
- Tum the control knob to a lower setting.
- Throw a small amount of baking soda or gently spray a small amount
of water (from a meat baster or spray bottle) directly on the flame
diffuser to put out excessive flaring.
Note: The flame diffuser disperses the heat from the bumers. This results
in a uniform heat zone beneath the cooking grill.
THE FAT TRAY
60
(Fig.ll)
(Fig.12)
some
These
COOKING WITH THE ROASTING
When using the bbq with the hood closed, use the two outside bumers
only and position the flame diffuser and grill over the centre bumers.
This allows for good air circulation within the bbq. Check cooking
progress periodically. Exceeding 2500C can damage the bbq and void
your warranty.
CLEANING UP AFTER USING
It's always a good idea to clean and re-season your grills after you have
finished cooking.
• With the lid open, tum the control knobs to the MEDIUM HIGH position.
Close the roasting hood and wait for ten minutes. This will help burn off
excess food debris and oils. Then, open the roasting hood and tum the
control knobs to the off position. Clean your grids by removing any
excess food and oils using a quality stainless steel barbecue or nylon
bristle grill brush, finally wiping clean with a piece of paper towel.
• Spread a thin coating of High Smoke Point Oil over entire surface of
the cast iron grids with a basting brush or oil mister.
MAINTENANCE OF YOUR
PROTECTION AND STORAGE
SUMMER
Keep your barbecue beneath a quality cover and in a location where it
is out of the rain. Keeping your barbecue clean and dry at all times will
ensure it's always ready to use, and prolong
WINTER
The barbecue must be stored indoors during the winter season. If this
is not possible, do at least the following:
• Stainless Steel Bumers - clean and dry as described below ref:
Wrap in paper and store indoors in a well-ventilated dry location.
• Clean and dry the cooking surfaces. Apply a thorough coating of either
high smoke point oil such as avocado or canola oil. Wrap in paper and
store indoors in a well-ventilated dry location.
Gas cylinders must NOT be stored indoors. Store gas cylinders
outdoors in a well-ventilated location.
MAINTAINING THE GRILL SURFACES
The appearance of rust spots on cast iron cooking grills is a sign that
they have not been properly seasoned or maintained.
Clean the grill as described in the above section: CLEANING UP AFTER
USING THE BBQ. Then scour the rusty areas with steel wool, until all
traces of rust are gone then wash, dry and repeat seasoning
Do not ever wash cast iron with soap or place in the dish washer. This
couldtake off the protective enamel coating and encourage rust to occur.
CLEANING THE FLAME DIFFUSER
Periodically wash in a warm soapy solution. Use a wire brush to remove
stubbom burnt on cooking residue if necessary. Dry thoroughly before
re-installing to the bbq body.
CLEANING THE BBQ BODY
The body of the bbq should be cleaned regularly dependant on the use
and type of food cooked. Use warm soapy solution.
CLEANING THE BURNERS
Occasionally after long cooking sessions, excess fats, juices and
marinades can clog the bumers. If so, remove the burners (see
removing burners section) for cleaning:
- Clean by washing in hot water and detergant.
- Ensure that all bumer ports are free from obstruction.
- Rinse in water, dry and retum to bbq.
- Light immediately to prevent rust and corrosion.
FIRST USE AFTER LONG PERIODS
At the start of each bbq season or before using after a long
period of time:
- Read this operation manual again thoroughly.
- Check all gas valve orifices, bumer tubes and connections
obstructions.
- Check that all bumers are in their correct positions.
- Check to see if the gas cylinder is full.
- Check for gas leaks using a soapy water solution.
- Set bumer controls to 'OFF
- Ensure all grills are clean before use.
HOOD DOWN
THE BBQ
BBQ
life.
and connect gas supply.
process.
for
MAN05