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6. Inspect the flames at the burner. A good flame should be blue with a yellow tip. If flames
are excessively yellow and irregular, oil residue and food deposits may be collecting on
the burner. Try cleaning the burner surface and the holes to improve the flames. Bad
flames may also be caused by poor gas valve.
CLEANING THE INSIDE OF THE CHARCOAL GRILL
• Remove the cooking grate.
• Remove the ash.
• Wash the barbecue with a mild detergent and water.
• Rinse with clean water and let it dry.
CLEANING THE DRIP TRAY
Grease collects in the drip tray during grilling. Therefore, the drip tray must be cleaned re-
gularly, preferably after each grilling. If the drip tray is not cleaned regularly, the grease may
ignite during grilling.
INFORMATION ON STAINLESS STEEL
A common misconception about stainless steel is that it cannot oxidise, which is inaccurate.
All steel can oxidise if the conditions for oxidation are right. However, stainless steel has a
higher resistance to oxidation than non-stainless steel. This means that even stainless steel
must be maintained to prevent oxidation and other corrosion. If not maintained, it is normal
for the barbecue to suffer from so called red oxide. This is considered normal and is not
grounds for complaint.
CLEANING STAINLESS STEEL
• Start by wiping the surface with a damp cloth and a mild soap. The surface must be clean
and free of dirt and grease. Dry with a dry cloth.
• If the barbecue has gotten surface rust, you can use a light polish, Autosol, on a cloth and
polish the surface until the surface rust disappears. Wipe clean with a dry cloth.
• To protect the surface, you can spray a thin layer of 5-56 or WD-40, two universal reme-
dies to loosen red oxide and protect against moisture. Apply the product with a cloth so
that you have an even coat.
NOTE! These products must not come in contact with the barbecue's painted surfaces or
surfaces that come in contact with food.
STORAGE
• When the barbecue is not in use, it should be protected from rain and contaminants under
a barbecue cover, this prevents contamination and surface rust.
• For long-term storage, for example, in the winter, the barbecue must first be carefully
cleaned, dried and then stored under a barbecue cover in a dry and dustfree environment.
• The gas cylinder must always be closed when the barbecue is not in use and disconnected
before the barbecue is put in storage.
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