RUSTA 623514700101 Gebrauchsanweisung Seite 6

ENG
CLEANING THE INTERIOR OF THE BARBECUE
• Remove the barbecue grille.
• Wash the barbecue with a mild detergent and water. Rinse with clean water and let it
dry. Do not use an abrasive cleaner or oven cleaner.
• CLEANING THE BURNERS
• Remove the barbecue grille.
• 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 (e.g. an open
paper clip).
• Check that there is no damage to the burners (cracks or holes). Replace
• the burner if you discover any damage.
• Refit the burners and check to make sure that the gas valves' mouth pieces are firmly in
the correct position in the burner pipe.
• Check the burner's flames. A good flame should be blue with yellow at the top. A yellow
and irregular flame indicates that oil residues and food deposits may be accumulating
on the burner. Try to clean the surface and holes of the burner to get a better flame. A
poor flame can also be caused by a poor gas valve.
CLEANING THE BARBECUE GRILLE
• Do not use sharp objects to clean the barbecue grille, as they may damage the surface.
• It is not necessary to clean the barbecue grille after each use. Allow the barbecue to
burn at maximum power for about 5 minutes after finishing barbecuing and then re-
move any residues with a brush. Then wipe with paper towels.
• However, the barbecue grille should occasionally be cleaned more thoroughly. Use a
mild detergent and water. Rinse with clean water and let it dry.
• Before barbecuing, you can oil the barbecue grille with cooking oil so that food does not
get stuck during cooking.
CLEANING THE DRIP PLATE
• When barbecuing, grease accumulates on the drip plate. Therefore, the drip plate should
be cleaned regularly, preferably after each barbecuing. If the drip plate is not cleaned
regularly, the grease may ignite and cause a fire 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. Stainless steel, on
the other hand, has a higher resistance against oxidisation than non-stainless steel.
This means that even stainless steel must be maintained to prevent oxidation and other
corrosion. It is normal for the barbecue to suffer from so-called red oxide if it is not
maintained properly. This is 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. Wipe with a dry cloth.
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