Food Safety; Care And Maintenance - IKEA Klasen Gebrauchsanleitung

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 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 be placed on the low
setting during cooking. Always protect your
hands when handling anything near cooking
surface of the barbecue.
Covered Cooking
Keep the lid closed when you grill to ensure
the heat circulates evenly. With the lid
closed, the gas barbeque cooks much like
a convection oven. The thermometer in the
lid shows what the cooking temperature is
inside the barbecue so you don't have to
lift the lid. All preheating and grilling should
also be done with the lid closed. Avoid lifting
the lid 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.
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 your barbecue:
• 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 open to ensure it is cooked all the way
through internally.
CAUTION – if meat has been cooked
sufficiently the meat juices should be
clear in colour and there should be
no traces of pink/red juice or meat
colouring.
• Pre-cooking of larger meat or joints is
recommended before finally cooking on
your barbecue.
• After cooking on your barbecue always
clean the grill cooking surfaces and utensils.

CARE AND MAINTENANCE

• Regularly clean your barbecue between
uses and especially after extended periods
of storage.
• Ensure the barbecue and its components
are sufficiently cool before cleaning.
• Do not leave the barbecue exposed to
outside weather conditions or stored in
damp, moist areas.
• Never douse the barbecue with water
when its surfaces are hot.
• Never handle hot parts with unprotected hands.
• In order to extend the life and maintain
the condition of your barbecue, we
strongly recommend that the unit is
covered when left outside for any length
of time, especially during the winter
months.
• IMPORTANT – We recommend that
servicing of this barbecue should be
performed either after every 100 hours
of use or annually, whichever is achieved
soonest.
• Change the flexible tube when the
national conditions require it.
Caution
If you smell gas – turn off the barbecue,
extinguish all flames, open the
barbecue hood. If the odour continues,
immediately contact your gas supplier.
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