RUSTA Gas BBQ Gebrauchsanleitung Seite 6

ENG
CLEANING THE INSIDE OF THE BARBECUE
• Remove the grill rack.
• Wipe the barbecue with a mild soap and water. Rinse with clean water and let it dry.
Do not use abrasive cleaners or oven cleaners.
• Before barbecuing, you can oil the grill rack with cooking oil so that the grill items do
not stick.
CLEANING THE BURNERS
• Remove the grill rack.
• Clean the burners with a soft brush or blow it clean with compressed air. Wipe with a cloth.
• Carefully clean the clogged openings with pipe cleaners and stiff wire (such as an open
paper clip).
• Make sure there is no damage to the burners (cracks or holes). Replace the burner if
damage is found.
• Reinstall the burners and make sure the gas valve's mouth piece is firmly in the right
position in the burner tube.
• 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 GRILL RACK
• Do not use sharp objects to clean the grill rack, since its surface can be damaged.
• It is not necessary to clean the grill rack after each use. Let the barbecue burn at max
power for about 5 minutes after grilling is finished and then remove the residue with
a brush. Then wipe with paper towels.
• However, the grill rack must occasionally be carefully cleaned. Use mild soap and
water. Rinse with clean water and let it dry.
• Before barbecuing, you can oil the grill rack with cooking oil so that the grill items do
not stick.
CLEANING THE DRIP TRAY
Grease collects in the drip tray during barbecuing. Therefore, the drip tray must be clea-
ned regularly, preferably after each barbecuing. If the drip tray is not cleaned regularly,
the grease may ignite during barbecuing.
INFORMATION ON STAINLESS STEEL
A common misconception about stainless steel is that it cannot oxidise, which is inac-
curate. 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 main-
tained, it is normal for the barbecue to suffer from so called red oxide. This is considered
normal and is not grounds for complaint.
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