IKEA KLASEN Manuel D'instructions page 10

8
• Note: When cooking with your barbecue
for the first time, the paint on the outside
of the barbecue may change colour
slightly as a result of high temperatures.
This is normal and should be expected.
Lighting the Barbecue
• Open the barbecue hood (2).
• Ensure all knobs are in the 'OFF' position (7).
• Turn on the gas supply at the gas cylinder.
• Push control knob (7) down and turn to
ignition position.
• Hold control knob in for at least 10
seconds to ensure the burner (4) stays lit.
• If burner does not light after holding dial
in for 20 seconds, turn the control knob
to the 'OFF' position and wait for 1 minute
and try again. Do not continuously hold
the control knob in as you may cause a
build up of gas.
• In windy conditions shield from wind to
ensure easy lighting.
• Turn control knob (7) to alter burner
settings as required.
• After ignition, the burners should be
burned at the high position for 3-5
minutes in order to preheat the barbecue.
This process should be done before every
cooking session. IMPORTANT - The hood
should be open during preheating.
• After completion of preheating, turn
burners to low position and cook with the
hood in the down position for best cooking
results.
Manual Lighting Instructions
• Remove the cooking grill (3) and vapour
bar (5) from barbecue.
• Place a lit match beside the burner (4) (at
the same location as the sparker shield).
• Push and turn the right most control knob
(7) anti-clockwise to the high position.
• After successful lighting, light each burner
from left to right as desired.
• If burner fails to ignite after repeated
attempts, contact the help line number
stated in this manual.
Grill Cooking
The vapour bar evenly distributes the burner
flame across the cooking grill area. The
natural food juices produced during cooking
fall onto the hot vapour bar below and
vaporise.
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 hood closed when you grill to
ensure the heat circulates evenly. With the
hood closed, the gas barbeque cooks much
like a convection oven. The thermometer
in the hood shows what the cooking
temperature is inside the barbecue so you
don't have to lift the hood. Avoid lifting
the hood 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.