GrillPro 218944 Le manuel du propriétaire

Marque: GrillPro

Modèle: 218944

Catégorie: Barbecues

Taper: Le manuel du propriétaire

Ce manuel convient également à

Gas Barbecues

GAS BARBECUES

OWNER'S MANUAL

FOR USE WITH L.P. GAS

(LIQUIFIED PETROLEUM GAS)

IN CANADA - PROPANE GAS

CONTENTS

SAFETY .............................................................2

INSTALLATION .................................................3

L.P. GAS CYLINDER.........................................4

OPD EQUIPPED CYLINDER.............................5

HOSE & REGULATOR......................................5

LEAK TESTING .................................................6

VENTURI TUBES ..............................................6

Please record your model and

serial number here.

Model number

Serial number

Date of purchase

LIGHTING ..........................................................7

OPERATION ......................................................8

COOKING TECHNIQUES..................................8

MAINTENANCE...............................................11

TROUBLE SHOOTING....................................12

WARRANTY ....................................................13

READ ALL INSTRUCTIONS CAREFULLY BEFORE OPERATING YOUR GAS BARBECUE

RETAIN THESE INSTRUCTIONS FOR FUTURE REFERENCE

1-800-265-2150

[email protected]

ANSI Z21.58a-2008 / CSA 1.6a-2008

11412268LP REV C 11/16/09

SAFETY

Your new gas grill is a safe, convenient appliance when

assembled and used properly. However, as with all gas-ﬁ red

products, certain safeguards must be observed. Failure to

follow these safeguards may result in damage or injury.

If you have questions concerning assembly or operation,

consult your dealer, gas appliance serviceman, your gas

company or our direct customer service line at 800-265-2150.

CAUTION

* FOR OUTDOOR USE ONLY.

* IF STORED INDOORS, DETACH AND LEAVE

CYLINDER OUTDOORS.

* THIS APPLIANCE MUST NOT BE OPERATED

UNATTENDED.

* SPECIAL CARE MUST BE TAKEN TO KEEP SMALL

CHILDREN AWAY FROM HEATED SURFACES.

* DO NOT STORE OR USE GASOLINE OR OTHER

FLAMMABLE LIQUIDS OR VAPORS IN THE VICINITY

OF THIS OR ANY OTHER GAS APPLIANCE.

Use caution when handling or transporting this

product. Metal edges can present a hazard. Use

appropriate gloves when lifting or handling. Before

lifting, remove side shelves and grids and grates.

ELECTRICAL CAUTION

1. If any accessory is used on this appliance that requires

an external electrical power source, the accessory

when installed must be electrically grounded in

accordance with local codes. In the absence of local

codes, the following standards apply:

(U.S.A.) ANSI/NFPA No. 70-Latest Edition

and

(CANADA) CSA C22.1 Canadian Electrical Code

2. Do not cut or remove the grounding prong from the plug.

3. Keep the electrical supply cord and fuel supply hose

away from any heated surface.

4. To protect against electric shock, do not immerse cord

or plugs in water or other liquid.

5. Unplug from the outlet when not in use and before

cleaning. Allow to cool before putting on or taking off

parts.

6. Do not operate any outdoor cooking gas appliance

with a damaged cord, plug, or after the appliance

malfunctions or has been damaged in any manner.

Contact the manufacturer for repair.

7. Do not let the cord hang over the edge of a table or

touch hot surfaces.

8. Do not use an outdoor cooking gas appliance for

purposes other than intended.

9. When connecting, ﬁ rst connect plug to the outdoor

cooking gas appliance then plug appliance into the

outlet.

10. Use only a Ground Fault Interrupter (GFI) protected

circuit with this outdoor cooking gas appliance.

11. Never remove the grounding plug or use with an

adapter of 2 prongs; and

12. Use only extension cords with a 3 prong grounding

plug, rated for the power of the equipment, and

approved for outdoor use with a W-A marking.

WARNING

DO NOT store or use gasoline or other 1.

ﬂ ammable vapors and liquids in the

vicinity of this or any other appliance.

An LP cylinder not connected for use 2.

shall not be stored in the vicinity of

this or any other appliance.

DANGER

If you smell gas:

Shut off gas to the appliance1.

Extinguish any open ﬂ ame2.

Open lid3.

If odor continues, immediately call your 4.

gas supplier or your ﬁ re department

WARNING

Fuels used in gas or oil-ﬁ red appliances, and the products

of combustion of such fuels, contain chemicals known to

the State of California to cause cancer, birth defects or

other reproductive harm.

“This warning is issued pursuant to California Health and

Safety Code Sec. 25249.6”

1. In the U.S.A., this appliance must be installed in

accordance with the local code and the relevant national

code.

ANSI Z223.1/NFPA 54 - Latest Edition

National Fuel Gas Code and Latest Local

Codes where Applicable

In Canada, this appliance must be installed

in accordance with the local code and the

relevant CSA standards:

CSA-B149.1 Natural Gas and Propane

Installation Code

2. The appliance must be located away from combustible

surfaces by at least 76cm/30” from each side, and

76cm/30” from the rear.

3. DO NOT operate this appliance under any overhead

roof construction or foliage.

4. This appliance is for OUTDOOR USE ONLY, DO NOT

operate in garage, shed, balcony or other such enclosed areas.

5. DO NOT restrict the ﬂ ow of air to the appliance.

6. Keep the area surrounding the appliance free of combustible

materials, gasoline, and all ﬂ ammable liquids and vapours.

7. This appliance is not intended to be installed in, or on,

recreational vehicles and/or boats.

LP GAS CYLINDER PLACEMENT

8. Cylinders must be installed according to assembly

instructions using retainer provided. Do not store a

spare cylinder under or near this appliance.

CONVERSION FROM LIQUID PROPANE (LP)

TO NATURAL GAS (NG):

Your new OMC gas grill may be equipped with a convertible

valve to allow you to convert your liquid propane (LP) gas

barbecue to natural gas (NG) with the purchase of OEM

BBQ Genius® conversion kit #18115.

If you have any questions please contact our customer

service department 1-800-265-2150.

INSTALLATION

30 in. / 76 cm

LP GAS CYLINDER

QCC

-1 QUICK CLOSING COUPLING

All models are designed to be used with an LP gas cylinder

equipped with the new QCC

-1 Quick Closing Coupling

system.

The QCC

-1 system incorporates new safety features

required by the American National Standards Institute

(ANSI) and the Canadian Standards Steering Committee.

* Gas will not ﬂ ow until a positive connection

has been made.

* A thermal element will shut off the ﬂ ow of gas

between 240° and 300° F.

* When activated, a Flow Limiting Device will

limit the ﬂ ow of gas to 10 cubic feet per hour.

The LP Gas Cylinder is not included with the Gas Grill. Be

sure to purchase one with the QCC

valve. This valve is

recognized by the external threads on the inlet port of the

valve. QCC

equipped cylinders are available from your

Gas Grill Dealer.

Any attempt to connect the regulator, by use of adapters

or any other means, to any other valve could result in

damage, ﬁ re or injury and may negate the important safety

features designed into the QCC

-1 system.

SPECIFICATION:

1. All LP gas cylinders used with this appliance must

be constructed and marked in accordance with

the Speciﬁ cations for LP Gas Cylinders of the U.S.

Department of Transportation (D.O.T.) or the National

Standard of Canada, CAN/CSA-B339, Cylinders,

Spheres and Tubes for Transportation of Dangerous

Goods; and Commission, as applicable; and

2. The LP gas cylinder used for this appliance must not

have a capacity larger than 20 lb. (9 kg).

Approximately 18” (46cm) high

12” (31cm) diameter

3. All LP gas cylinders used with this appliance should

be inspected at every ﬁ lling and re qualiﬁ ed by a

licensed service outlet at the expiry date (10 years), in

accordance with the DOT (USA) and CTC (Canada)

codes for LP Gas Cylinders.

4. All LP gas cylinders used with this appliance must be

provided with a shutoff valve terminating in a cylinder

valve outlet No. 510, speciﬁ ed in the Standard for

Compressed Gas Cylinder Valve Outlet and Inlet

Connection (USA) ANSI/CSA-V-1-1977 (Canada) CSA

B96.

The cylinder supply system must be arranged for vapor

withdrawal. The cylinder must include a collar to protect

the cylinder valve. The cylinder must be installed as per

assembly instructions. Never ﬁ ll the cylinder beyond

80% full. A ﬁ re causing death or serious injury may

occur. The cylinder valve must include a safety relief

device having direct communication with the vapor

space of the cylinder.

HANDLING:

1. Government regulations prohibit shipping full LP gas

cylinders. You must take your new cylinder to a LP gas

dealer for ﬁ lling.

2. A ﬁ lled LP gas cylinder is under very high pressure.

Always handle carefully and transport in the upright

position. Protect the valve from accidental damage.

3. Do not tip the LP gas cylinder while connecting it to the

regulator. Fasten the cylinder securely during transport,

use and storage.

4. If the cylinder is tipped after it is connected to the

regulator, shut off the gas, disconnect the regulator and

have it checked before using again.

STORAGE:

1. Store the LP gas cylinder outdoors in a well ventilated

place.

2. Do not store the LP gas cylinder in direct sunlight, near

a source of heat or combustion.

3. If you intend to store the grill indoors, disconnect and

remove the LP gas cylinder ﬁ rst. Disconnected cylinders

must have a dust cap installed and must not be stored

in a building, garage or any other enclosed area.

4. Keep out of the reach of children.

5. When the LP gas cylinder is connected to the gas grill,

the gas grill and LP gas cylinder must be stored outside

in a well ventilated place.

OPERATION:

1. Never connect your gas grill to an LP gas cylinder

without the regulator provided, and NEVER TO AN

UNREGULATED LP GAS SUPPLY. The gas regulator

supplied with the appliance must be used.

2. Always leak test the LP gas cylinder to regulator

connection when connecting the LP gas cylinder to the

appliance. See “Leak Testing”.

3. DO NOT operate appliance if the smell of LP gas is

present. Extinguish all ﬂ ame and determine source of

LP gas before proceeding. DO NOT ignite the appliance

until the LP gas leak has been found and sealed.

4. Always shut off LP gas cylinder valve when the

appliance is not in use.

OPD EQUIPPED CYLINDER HOSE & REGULATOR

OVERFILL PREVENTION DEVICE

The standard for outdoor gas appliances, ANSI Z21.58/

CAN/CSA-1.6, requires that appliances are to be used

with cylinders equipped with an Overﬁ ll Prevention Device

(OPD).

The OPD is designed to reduce the potential for the

overﬁ lling of propane cylinders, thus reducing the possibility

of relief valve discharges of raw propane. The OPD

causes a slower purge/ﬁ ll operation. Some consumers

have been advised by ﬁ lling stations that these cylinders

are “defective”. This is not a defect. Some propane ﬁ lling

stations may not be aware of this new device and its effect

on the purge/ﬁ ll operation.

New OPDs coming onto the market have new technology

that allows for much greater BTU outputs which will

decrease the amount of time it takes to purge a cylinder.

IDENTIFICATION

To identify these cylinders, the new OPD handwheel has

been standardized to the

shape shown.

All models are equipped with a hose and regulator with a

QCC

-1 Quick Closing Coupling.

1. The QCC

coupling contains a magnetic Flow Limiting

Device which will limit the ﬂ ow of gas should there be a

leak between the regulator and the appliance valve. This

device will activate if the cylinder valve is opened while

the appliance valves are open. Be sure the appliance

valves are off before the cylinder valve is opened to

prevent accidental activation.

2. The QCC

coupling incorporates a heat sensitive

hand wheel that will cause the back check module in

the QCC

cylinder valve to close when exposed to

temperatures between 240° and 300°F. Should this

occur, do not attempt to reconnect the nut. Remove

hose/ regulator assembly and replace with a new one.

3. The pressure regulator is set at 11 inches WC (water

column) and is for use with LP gas only. The hose and

hose couplings comply with CSA Standard CAN 1.83.

No modiﬁ cations or substitutions should be attempted.

4. Protect the hose from dripping grease and do not allow

the hose to touch any hot surface, including the base

casting of the barbecue.

5. Inspect seal in the QCC

cylinder valve when replacing

LP gas cylinder or once per year whichever is more

frequent. Replace seal if there is any indication of

cracks, creases, or abrasion.

6. Inspect hose before each use of the barbecue. If the

hose is cracked, cut, abraded or damaged in any way,

the appliance must not be operated.

7. For repair or replacement of hose/regulator assembly,

contact customer service at

1-800-265-2150 or [email protected].

CONNECTION

1. Be sure cylinder valve and appliance valves are off.

2. Place full LP gas cylinder in LP tank well and secure

base as per assembly instructions.

3. Center the nipple in the cylinder valve and hold in place.

Using other hand, turn the hand wheel clockwise until

there is a positive stop.

Do not use tools. Hand tighten only. When making the

connection, hold the regulator in a straight line with the

cylinder valve, so as not to cross thread the connection.

4. Leak test connections. See “Leak Testing”.

5. Refer to lighting instructions. To avoid activating the

Flow Limiting Device when lighting, open cylinder valve

slowly with the appliance valves off. If the Flow Limiting

Device is accidentally activated, turn off cylinder valve

and appliance valves, wait 10 seconds to allow the

device to reset, open cylinder valve slowly, then open

the appliance valve.

LEAK TESTING VENTURI TUBES

All factory-made connections have been thoroughly tested

for gas leaks. However, shipping and handling may have

loosened a gas ﬁ tting.

AS A SAFETY PRECAUTION:

* TEST ALL FITTINGS FOR LEAKS BEFORE USING

YOUR GAS BARBECUE.

* TEST THE CYLINDER VALVE FOR LEAKS EACH

TIME THE CYLINDER IS FILLED.

* TEST FOR LEAKS EVERY TIME YOU CONNECT A

GAS FITTING.

* DO NOT SMOKE!

* NEVER TEST FOR LEAKS WITH A LIGHTED MATCH

OR OPEN FLAME.

* TEST FOR LEAKS OUTDOORS.

TO TEST FOR LEAKS:

1. Extinguish any open ﬂ ame or cigarettes in

the area.

2. Be sure that cylinder valve and appliance

valves are off

3. Connect LP gas cylinder. See “Hose and Regulator”.

4. Prepare a soap solution of one part water, one part

liquid detergent.

5. With a full gas cylinder, open cylinder slowly.

6. Brush the soap solution on each connection.

If your barbecue is equipped with a side burner or rear

burner:

a. Place ﬁ nger tip over the opening in the oriﬁ ce at the end

of hose.

b. Turn “SIDE”/”REAR” control to “HIGH”.

c. Brush soap solution on each connection between oriﬁ ce

and control valve.

d. Turn “SIDE”/”REAR” control to “OFF”.

7. A leak is identiﬁ ed by a ﬂ ow of bubbles from the area of

the leak.

8. If a leak is detected, close the gas cylinder “shut-off”

valve, tighten the connection and retest (Step 5).

9. If the leak persists, contact your barbecue dealer for

assistance. Do not attempt to operate appliance if a leak

is present.

* KEEP VENTURI TUBES CLEAN.

* Blockages caused by spiders insects and nests

can cause a ﬂ ashback ﬁ re.

Although the barbecue might still light, the backed up gas

might also ignite and cause a ﬁ re around the venturi tubes

at the control panel or side burner.

VENTURI TUBE SPIDER WEB TUBE BURNER

* If a ﬂ ashback ﬁ re occurs, turn off gas at the source

immediately

Inspect and clean the venturi tubes (main burner, side

burner, rear burner) if any of the following symptoms

occur:

1. You smell gas.

2. Your barbecue does not reach temperature.

3. Your barbecue heats unevenly.

4. The burners make popping noises.

INSPECTING & CLEANING

VENTURI TUBES

1. Turn off gas at the source. i.e. the gas cylinder

or supply line for natural gas.

2. When barbecue is cool, remove the top portion of the

collector boxes and lift the burner from the barbecue

housing.

3. Clean the venturi tubes with a pipe cleaner or venturi

cleaning tool.

4. Lower the burner into position in the barbecue housing,

making sure that the venturi tubes are correctly aligned

and ﬁ tted on the oriﬁ ces.

5. Secure burner with burner fasteners.

6. Snap top portion of collector boxes in place.

LIGHTING

A. MAIN BURNER CONTROLS E. HANDLE

- LEFT F. SIDE BURNER

B. MAIN BURNER CONTROLS G. CYLINDER VALVE

- RIGHT H. REGULATOR

C. IGNITOR I. SIDE BURNER CONTROL

D. MANUAL LIGHTING HOLE J. REAR BURNER CONTROL

1. The appliance must be assembled as per the assembly

instructions.

2. Check that your gas cylinder is full and properly

connected to the regulator.

3. Check that there are no gas leaks in the gas supply

system. See “Leak Testing”.

4. Check that the venturi tubes are properly located over

the gas valve oriﬁ ces.

5. Check that both Main Burner and Side Burner ignition

wires are connected.

6. Read carefully all instructions contained on the

information plate attached to the barbecue.

7. WARNING: Open lid before lighting.

8. Set control knobs to “OFF” and turn on the gas supply.

9 a. For Main Burner:

Check that the battery has been installed into the

electronic ignition. Push and turn one main burner

control knob to “HIGH”. Push and hold down the ignitor

button or match light.

Burner should ignite within 5 seconds.

Note: To light burner with a match follow steps

1 thru 8 above. Insert lighted match through lighting hole

located at the bottom right of the grill housing using the

match holder provided with your appliance. Push and turn

right control knob to “HIGH”. Burner should ignite within 5

seconds.

After the ﬁ rst burner is lit, push and turn the other main

burner control knobs to “HIGH”. Other burners will ignite

automatically.

9 b. For Side Burner:

Push and turn control knob to “HIGH”.

Push and hold the ignitor button.

Burner should ignite within 5 seconds.

Note: To light burner with a match follow steps

1 thru 8 above.

Apply lighted match to burner ports.

Push in the control knob and turn to “HIGH”.

Burner should ignite within 5 seconds.

9 c. For Infrared Rear Burner Rotisserie:

WARNING: Do not operate the main burner

simultaneously with the rear burner as this may result in

a grease ﬁ re and/ or damage to the barbecue.

Remove the warming rack:

Follow steps 1 thru 8.

Push and hold the ignitor button.

When pushing the igniter, a ﬂ ash of ﬂ ames moving

across the rear burner surface will appear. Burner

should ignite within 5 seconds.

The Infrared Rear Burner will glow RED once the burner

is fully ignited. This will take 1 – 2 minutes of continuous

burning.

Note: To light burner with a match follow steps 1 thru 8

above. It is important to have lighted match near burner

ports BEFORE turning the control knob.

CAUTION – The rear burner may be difﬁ cult to see on a

bright day.

10. CAUTION - Check your barbecue after lighting.

All the ports on the burner should show a 2.5cm ﬂ ame on

“HIGH” setting.

If any of the following symptoms occur there

is probably a blockage in the venturi tubes.

Shut off gas at once and clean the venturi

tubes. See “Venturi Tubes”.

1. You smell gas.

2. If a ﬂ ashback ﬁ re occurs.

3. Your barbecue heats unevenly.

4. The burners make popping noises.

IF BURNER DOES NOT IGNITE:

1. Push and turn control knob to “OFF”.

Wait 5 minutes, then try again with right control knob or

both control knobs set at medium.

2. If any burner will not light, consult “Trouble Shooting

Guide”. If problem cannot be resolved, do not attempt to

operate the appliance; contact your dealer or approved

service centre.

SHUT DOWN

1. Turn off cylinder valve.

2. Turn control knobs to “OFF”.

BURNER PORTS

CHECK FLAME

BURNER

OPERATION COOKING TECHNIQUES

Burn-off. Before cooking on your gas barbecue for the ﬁ rst

time, burn off the barbecue to rid it of any odours or foreign

matter as follows:

Remove cooking grids and warming rack and wash in mild

soap and water. Ignite the burner. Close the lid and operate

the barbecue for 20 minutes with the control knobs set

at “MEDIUM/HIGH”. Turn the gas off at the source. Turn

the control knobs to “OFF”. Let the appliance cool down,

replace the grids. You are now ready to use the appliance.

Preheating. When grilling, preheat the barbecue on

“MEDIUM/HIGH” with the lid closed for ten minutes.

Reduce heat as appropriate for what you are grilling. Scrub

grids with a wire grill brush and brush or spray the grids

with vegetable or olive oil to prevent food from sticking.

Lid Position. The position of the lid during cooking is a

matter of personal preference, but the barbecue cooks

faster, uses less gas, and controls the temperature best

with the lid closed. A closed lid also imparts a smokier

ﬂ avor to meat cooked directly on the grid, and is essential

for smoke and convection cooking.

Vaporization Systems. Your gas grill is designed for use

with a vaporization system (included). Do not use lava rock,

ceramic briquets or any other vaporization system other

than the one that came with the barbecue.

COOKING TEMPERATURES

“HIGH” Setting will produce temperatures at the cooking

grid of approximately 600-650°F (320 - 340°C). Use this

setting only for fast warm-up and for burning food residue

from the cooking grids after the cookout is over. This setting

is also ideal for quickly searing steaks before reducing

temperature. Rarely, if ever, do you use the “HIGH” setting

for extended cooking.

“MEDIUM/HIGH” Setting will produce temperatures at

the cooking grid of approximately 550°F (290°C). Use this

setting for warm-up and for grilling steaks and chops,

“MEDIUM” Setting will produce temperatures inside the

barbecue of approximately 450°F (230°C) with the lid

down. Use this setting for most grilling of chicken, burgers,

vegetables and for roasting, and baking.

“LOW” Setting will produce temperatures inside the

barbecue of approximately 310-350°F (155-175°C). Use

this setting for all smoke cooking, large cuts of meat,

delicate ﬁ sh, and for dough and pastry such as pizza and

quesadillas.

These temperatures are approximate only and vary

with the outside temperature and the amount of wind

present.

DIRECT GRILLING

The direct grilling method involves cooking the food on

grids directly over the ﬂ ame. Direct grilling is the most

popular method for most single serving items such as

steaks, chops, ﬁ sh, burgers, kebabs and vegetables.

1. Prepare food in advance to avoid delay and timing

problems. If using marinade or spices, they should

be applied before placing meat on the cooking grid. If

basting with sauces, they should be applied the last 2-4

minutes of grilling to avoid burning.

2. Organize the area around the barbecue to include forks,

tongs, oven mitts, sauces and seasonings, to allow you

to stay in the vicinity of the barbecue while cooking.

3. Bring meat to room temperature just prior to grilling.

Trim excess fat from meat to minimize the “ﬂ are-ups”

that are caused by dripping grease.

4. Pre-heat the barbecue to the desired temperature with

the cover closed.

5. Coat the grids with vegetable or olive oil to prevent food

from sticking to the grids.

6. Hold the salt when cooking meats on the barbecue. The

meat will stay juicier if the salt is added after cooking.

7. To prevent steaks from “drying out”, use tongs rather

than a fork and start on “MEDIUM/HIGH” to sear the

meat and seal the juices in. Reduce the heat and extend

cooking times when grilling thicker cuts of meat.

8. Learn to test when the meat is done by time and feel.

The meat ﬁ rms up as it cooks. When the meat is soft it

is rare. When it is ﬁ rm, it is well done.

9. Follow the perfect steak grilling guide for most meat,

ﬁ sh, poultry and vegetables.

COOKING TECHNIQUES

DIRECT GRILLING GUIDE

1”

THICKNESS

HEAT

SETTING

TIME

PER SIDE

TOTAL

TIME

CHICKEN MED / WELL MEDIUM 3 / 3 / 3

/ 3

12 MIN.

CHICKEN

WINGS

MED / WELL MED /

LOW

5 / 5 / 5

/ 5

20 MIN.

HAMBURGER MEDIUM MEDIUM 3 / 3 / 3

/ 3

12 MIN.

HAMBURG-

ERS 3/4”

FROZEN

MEDIUM MEDIUM 3 / 3 / 3

/ 3

12 MIN.

FISH FILLET MEDIUM MEDIUM 2 / 2 / 2

/ 2

8 - 10

MIN.

LOBSTER

TAILS SPLIT

MEDIUM MEDIUM 4 / 4 / 4

/ 4

16 - 20

MIN.

INDIRECT CONVECTION COOKING

This method is ideal for cooking large cuts of meat such

as roasts or poultry with or without a rotisserie. The food is

cooked by hot air circulating around it.

1. For most applications of convection cooking with

and without a rotisserie, a drip pan is recommended to

catch the drippings. Place drip pan on top of the

vaporizer, beneath centre of food. Put half to one inch

of water in the drip pan. Fruit juice, wine or a marinade

may also be added to enhance the ﬂ avor. Do not let

the drip pan run dry.

2. In most cases convection cooking with and without a

rotisserie is best with the cover closed and the heat

reduced. All burners can be set to “LOW” or the outside

burners can be set to medium and the middle burner(s)

can be turned “OFF”. Turning the centre burner “OFF”

will prevent juices in the drip pan from burning.

3. Prior to placing the meat on the barbecue, baste the

meat with vegetable oil. This will enhance the browning

on the outside of the meat.

4. When cooking without a drip pan, close attention

must be paid to avoid the risk of grease ﬁ re and is not

recommended.

5. Use oven mitts when working around the barbecue to

avoid injury.

6. Turn barbecue off and allow it to cool before removing

drip pan. The fat drippings are highly ﬂ ammable and

must be handled carefully to avoid injury.

7. For convection cooking roasts and poultry without a

rotisserie, place meat in a roasting rack directly on the

grids.

INDIRECT CONVECTION AND

ROTISSERIE COOKING GUIDE

BEEF ROAST 3-6 LB MED/LOW 2 - 4 HRS

BEEF ROAST 6-10 LB MED/LOW 3 - 5 HRS

PORK ROAST 2-5 LB MED/LOW 2 - 4 HRS

PORK ROAST 6-10 LB MED/LOW 3 - 5 HRS

TURKEY OR

CHICKEN

2-5 LB MED/LOW 2 - 4 HRS

TURKEY OR

CHICKEN

5-10 LB MED/LOW 3 - 5 HRS

When using rotisserie burner, set heat at

“MED/HIGH”

ROTISSERIE COOKING

Follow the steps for Indirect Convection Cooking above.

1. The rotisserie can accommodate up to 7 kg (15lb) of

meat with the limiting factor of rotating clearance. For

best results the meat should be centered on the centre

line of spit to eliminate an out-of-balance condition.

2. The rotisserie can be used with the cooking grids in

place if space allows.

3. Fasten the meat securely on the spit prior to placing it

on the barbecue. For poultry, tie the wings and legs in

tightly to avoid contact with drip pan.

INFRARED REAR ROTISSERIE

Certain models feature an infrared rear burner for

rotisserie cooking. The infrared rear burner rotisserie

method is the ultimate for cooking roasts and poultry. With

the heat source located behind the food, there is no chance

of a ﬂ are up caused by fat drippings. Cook with conﬁ dence

knowing you will get perfect results every time. A dish or

drip pan placed below the spit will collect the juices for

basting or for preparing a sauce.

To operate your rear burner, follow the lighting directions

on page 6.

MEAT TEMPERATURE GUIDE

RARE MED. WELL

BEEF / LAMB

/ VEAL

130°F / 55°C 145°F / 63°C 160°F / 70°C

PORK 150°F / 65°C 170°F / 77°C

POULTRY 170°F / 77°C

For best results use a meat thermometer.

COOKING TECHNIQUES

HOW TO USE A SPIT

LEG OF LAMB

1. Have 3” of bone sawed from small end of leg. Leave

meat around bone intact to form a ﬂ ap. Put a spit fork on

rod. Fold ﬂ ap up and run rod through ﬂ ap and leg. Put

second fork on rod and insert forks in each end of leg.

Test for balance. Tighten screws.

POULTRY

1. With breast down; bring neck skin up over cavity. Turn

under edges of skin; skewer to back skin. Loop twine

around skewer and tie. Turn breast side up; tie or

skewer wings to body.

2. Put a spit fork on rod. Insert rod in neck skin parallel to

backbone; bring it out just above tail. Put second fork on

rod and insert forks in breast and tail. Test for balance.

Tighten screws.

3. Tie tail to rod with twine. Cross legs; tie to tail.

THREE CHICKENS ON A SPIT

1. Tie or skewer wings to body.

Put a spit fork on rod. Dovetail chickens on rod. Loop

twine around tails and legs; tie to rod. Put second fork

on rod and insert forks in chicken. Tighten screws.

SPIT BALANCE

1. Loosen the rod handle to allow the balance to turn

freely. Set the rotisserie rod in the slots of the barbecue

casting. Let the heaviest side of the meat rotate to the

bottom.

2. Adjust the balance to the top of the rod, opposite the

heaviest side of the meat. Tighten the rod handle.

Periodically, check to see if the meat turns smoothly

while cooking. Adjust the balancer as necessary.

CAUTION: Use oven mitt when adjusting balancer.

HOW TO USE A BARBECUE THERMOMETER

1. The accurate way to determine when a large piece of

meat is done is to use a barbecue thermometer. Insert

the thermometer at an angle so the sturdy pointed metal

tip rests in the center of the thickest part of the meat. Be

careful that it doesn’t touch the spit or the bone, and that

the point is not resting in fat.

2. Leave the thermometer in place while the meat

revolves. When the thermometer reaches the desired

temperature the meat is done. Add your sauces during

the last few minutes of cooking time, then take the meat

off spit and let the meat stand about 15 minutes to ﬁ rm

up. Carve and serve.

For poultry: insert the tip of the thermometer in the

thickest part of the thigh close to the body.

For ham or roasts: insert the tip of the thermometer in the

center of the heaviest section of the meat.

MAINTENANCE

PERIODIC MAINTENANCE

After you have ﬁ nished, prepare for the next cookout by

burning off any residue of food from the grid and vaporizer

in the following manner:

Cooking Grids

Remove all food from the grids, turn the control knobs to

“HIGH”, and operate the barbecue with the lid closed for 5

to 10 minutes or until smoking stops. Turn the gas cylinder

valve to “OFF”, then the control knobs to “OFF”.

Use a long-handled stainless steel wire brush to clean the

grids. Remember that the barbecue is hot, so wear kitchen

mitts or use a pot-holder to handle the brush.

You do not have to wash the grids and upper cooking rack

after each cookout, but if you wish to do so, use a mild

soap and water solution, then rinse them thoroughly. Never

use a commercial oven cleaner.

Vaporizer

If any residue begins to accumulate on the vaporizer,

remove cooking grids and scrape excess residue with back

of barbecue brush.

Grease Tray

The grease tray is located on the bottom of the cooking

oven immediately below the hole through which grease

will drain. The grease tray should be checked and cleaned

regularly to prevent grease from overﬂ owing onto your

patio.

General Cleaning

When the barbecue is cold, remove the grids. Cover three

quarters of the cooking grids with aluminum foil, shiny side

down. Ignite the burners; operate the barbecue on “HIGH”

with the lid closed for 10 minutes or until smoking stops.

Turn the gas cylinder valve to “OFF”, turn the control knobs

to “OFF”. When the barbecue is cool, remove the foil and

grids. Scrape the vaporizer clean and remove, then clean

the interior of the bottom oven by scraping the sides and

vacuuming.

ANNUAL MAINTENANCE

To ensure safe and efﬁ cient performance, the following

components should be inspected and cleaned at least

once per year or after any period of storage exceeding one

month.

Burner

Remove burner and inspect for cracks and deterioration.

Clean venturi tubes using a pipe cleaner or venturi brush to

eliminate any blockages caused by spiders or insects. See

“Venturi Tubes”.

While burner is removed, clean interior of bottom oven by

scraping the sides and vacuuming.

Hose

Inspect and replace if necessary. See “Hose and

Regulator”.

Side Shelves

Wash with soap and water.

Exterior Finish

Rusting is a natural oxidation process and may appear on

cast-iron and steel parts. Rust will not affect short term

performance of your grill. Weathering and extreme heat

can cause a stainless steel lid to turn a tan color. This is

discoloration and is not considered a manufacturing defect.

Replacement Parts

If a problem is found with the regulator, hose, burner, or

control valves, do not attempt repair. See your dealer,

approved service centre, or contact the factory for repairs

or replacement parts. To ensure optimum performance, use

only original OMC replacement parts.

Leak Test

After reconnecting gas cylinder, be sure to check for leaks.

See “Leak Testing”

TROUBLE SHOOTING

PROBLEM POSSIBLE CAUSE CORRECTIVE ACTION

SMELL OF GAS SHUT OFF GAS CYLINDER VALVE AT ONCE.

DO NOT USE THE APPLIANCE UNTIL LEAK IS SEALED.

Leak detected at cylinder,

regulator or other connection.

1. Regulator ﬁ tting loose. 1. Tighten ﬁ tting and “Leak Test”. Pg. 5

2. Gas leak in hose/regulator or control valves. 2. See authorized service centre.

Flame ﬂ ashback beneath control

panel.

1. Venturi blocked. 1. Remove burner, clean venturi. See “Venturi

Tubes”. Pg.5

Burner will not light. 1. Out of LP Gas. 1. Reﬁ ll LP Gas Cylinder.

2. Ignitor wire(s) not connected. 2. Connect both main burner and side burner

electrode wires.

3. Ignitor electrode misaligned on burner. 3. Realign electrode.

4. Ignitor malfunction. 4. Use “Manual Lighting” Procedure.

5. Regulator is not fully connected to the

cylinder valve.

5. Tighten the regulator hand wheel.

6. Burner valve left open while cylinder valve

was opened causing excess ﬂ ow device to

activate.

6. Close burner and cylinder valves. Open

cylinder valve slowly, then open burner valve

to light.

7. A leak in the system causing the excess ﬂ ow

device to activate.

7. Leak test connections to determine loose

ﬁ tting. Tighten ﬁ tting. Leak test system.

8. Venturi blocked. 8. Remove burner, clean venturi. See “Venturi

Tubes”.

9. Venturi not aligned with valve oriﬁ ce. 9. Realign venturi to oriﬁ ce. See “Venturi

Tubes”.

10. Oriﬁ ce blocked. 10. Remove burner, clean oriﬁ ce with a pin or

ﬁ ne wire. Do not attempt to drill oriﬁ ce.

11. Hose is twisted. 11. Straighten hose. Keep away from bottom

casting.

Decreasing heat, “popping

sound”.

1. Out of LP Gas. 1. Reﬁ ll LP Gas Cylinder.

2. Venturi blocked. 2. Remove burner, clean venturi. See “Venturi

Tubes”.

Hot spots on cooking surface. 1. Venturi blocked. 1. Remove burner, clean venturi. See “Venturi

Tubes”.

“Flare-ups” or grease ﬁ res. 1. Excessive grease buildup. 1. See “Maintenance”.

2. Excessive heat. 2. Turn burner controls to a lower setting.

Humming noise from regulator. 1. Cylinder valve turned on too quickly. 1. Turn cylinder valve on slowly.

Yellow Flame. 1. Some yellow ﬂ ame is normal. If it becomes

excessive the venturi may be blocked.

1. Remove burner, clean venturi. See “Venturi

Tubes”.

2. Burner ports blocked. 2. Remove burner & clean with soft bristle

brush.

Inside of lid appears to be

peeling.

1. This is a build up of grease. The inside of the

lid is not painted.

1. Clean with stiff bristle brush or scraper.

WARRANTY

The OMC Warranty is effective from date of purchase and

is limited to the repair or replacement of parts at no charge

which prove to be defective under normal domestic use.

In Canada & the United States replacement is FOB Factory.

In all other countries replacement is FOB OMC Distributor.

(Consult your Dealer for name of OMC Distributor).

All other costs are the responsibility of the owner.

This warranty is extended only to the original purchaser

as indicated on the warranty registration and applies

only to products sold at retail and only when used in

country where purchased. (Different types of gas used in

different countries require appropriate valves, oriﬁ ces and

regulators.)

WHAT IS COVERED

Stainless Steel Lid &

Porcelain Cook Box

5 years

Burners Main Burner 5 years

All Remaining Parts Excluding Tank 2 years

WHAT IS NOT COVERED

Any failures or operating difﬁ culties due to accident, abuse,

misuse, alteration, misapplication, vandalism, improper

installation or improper maintenance or service, or failure

to perform normal and routine maintenance, including but

not limited to damage caused by insects within the burner

tubes, as set out in the owner’s manual.

Deterioration or damage due to severe weather conditions

such as hail, hurricanes, earthquakes or tornadoes,

discoloration due to exposure to chemicals either directly or

in the atmosphere.

Shipping or transportation costs. Removal or re-installation

costs. Labor costs for installation and repair. Cost of service

calls. Liability for indirect, or consequential damages.

REPLACEMENT PARTS

“Genuine OMC Gas Barbecue Parts” must always be used

for replacement. Use of any other parts will automatically

nullify the above warranty.

BURNERS

The life of OMC burners (made of stainless steel) depends

almost entirely on proper use, cleaning and maintenance.

This warranty does not cover failure due to improper use

and maintenance.

PORCELAIN COATING

Some OMC cook boxes and cooking grids are coated with

a durable porcelain enamel. Porcelain is essentially a glass

coating. Some chipping may occur if mishandled. This will

not affect the use or performance of the part. These parts

are not warranted against chipping or rusting. If some rust

appears, remove the rust with a scrub pad and coat with

cooking oil.

VAPORIZATION SYSTEMS

OMC Gas Grills are designed for use with a vaporization

system. Use of any other product will nullify the warranty.

LP GAS CYLINDER

OMC does not manufacture LP Gas Cylinders. The LP

Gas Cylinder manufacturer is responsible for the materials,

workmanship and performance of the cylinder. If the

cylinder has a defect, malfunctions, or you have a question

regarding the cylinder, contact your dealer or the cylinder

manufacturer.

WARRANTY CLAIMS

All warranty is handled directly by OMC. Parts must be returned to OMC Warranty Department, shipping charges prepaid,

accompanied by Model #, Serial #, and if your grill is not registered, proof of purchase (copy of sales slip or invoice). If

inspection conﬁ rms the defect, OMC will repair or replace such part in accordance with the terms of the warranty.

On receipt of letter or fax (not by phone) OMC may at its option not require part or parts to be returned.

Name Model #

Address Date of purchase

City, State/Province Name of dealer

Postal/Zip Code Part # (see assembly manual)

E-mail Address

Phone # Fax #

Problem

GARANTIE

Votre garantie OMC entre en vigueur à la date d’achat

et se limite aux réparations et remplacements de pièces

défectueuses, s’il est assemblé et utilisé selon les instructions

qui l’accompagnent, sous utilisation domestique seulement.

Au Canada le remplacement sera fait FAB Kitchener.

Dans tout autre pays, le remplacement sera fait FAB du

distributeur OMC de votre région. (communiquer avec votre

détaillant pour le nom de votre distributeur OMC).

Tout autre coût sera la responsabilité du propriétaire.

Cette garantie s’applique seulement à l’acheteur initial

indiqué sur l’enregistrement de la garantie. Cette garantie

ne s’applique qu’aux produits vendus au détail, dans

le pays où il a été acheté (En vertu des différences de

gaz d’un pays à l’autre, les soupapes, les oriﬁ ces et le

régulateur peuvent varier).

LA GARANTIE INCLUS

Couvercle en acier

inoxydable et cuivre

émaillée en porcelain

À l’exception de

la peinture

5 ans

Brûleurs Brûleur Principal 5 ans

Toutes les autres

pièces

À l’exception de

la bonbonne de

propane

2 ans

EXCLUSION DES LA COUVERTURE DE LA

GARANTIE :

Cette garantie ne couvre pas les défaillances ou les difﬁ cultés

de fonctionnement causées par les situations suivante : un

accident, abus, mauvais usage, modiﬁ cations, vandalisme,

installation incorrecte, entretien et service incorrects, ou

manquements au niveau de l’entretien normal et habituel,

y compris mais non-limité aux dommages causés par les

insectes dans les tubes venturis, tel qu’indiqué dans le

manuel de l’utilisateur.

La détérioration ou les dommages causés par les tempêtes, y

compris la grêle, les ouragans, les tremblements de terre ou

les tornades, et la décoloration causée par l’exposition directe

aux produits chimiques (ou à ceux de l’air environnant), ne

sont pas couverts sous cette garantie.

Les frais de transport.

Les coûts de déménagement ou de réinstallation.

Le coût de main d’œuvre pour installation ou réparations.

Les frais de service liés à la réparation à domicile.

Responsabilité pour les dommages indirects.

BRÛLEUR

La durée de vie des brûleurs OMC (en acier inoxydable)

dépend presque entièrement de leur bon usage, entretien

et nettoyage. Cette garantie ne couvre aucune panne ou

difﬁ culté de fonctionnement due à un mauvais usage ou

entretien.

GRILLES DE CUISSON EN PORCELAINE

Le cuivre émaillée en porcelaine et la plupart des grilles

de cuisson OMC sont recouvertes d’un solide émail de

porcelaine. La porcelaine est essentiellement une couche

de vitre. On risque d’écailler la couche si elle n’est pas

manipulée avec soin. Toutefois, ceci n’aura pas d’effet

sur l’emploi ou le fonctionnement des grilles. Si vous

apercevez de la rouille, enlevez-la avec un tampon à

récurer et enduisez la grille d’huile de cuisson.

SYSTÈMES DE VAPORISATION

Les barbecues au gaz d’OMC sont conçus pour être

utilisés avec des briquettes en céramique ou les systèmes

de vaporisation. Cette garantie sera nulle si un autre

produit était utilisé.

BONBONNE DE PROPANE

OMC ne fabrique pas de bonbonnes pour barbecues au

gaz. Le fabriquant de la bonbonne est responsable des

matériaux, de la fabrication et de la performance de la

bonbonne. Si la bonbonne est défectueuse, a un vice de

fabrication ou vous avez des questions, communiquez avec

votre détaillant ou le fabricant de la bonbonne.

RÉCLAMATION DE GARANTIE

Toutes les garanties sont gérées directement par OMC. Les pièces doivent être retournées, port-payé et accompagnées

de la preuve d’achat (si votre barbecue n’est pas déjà enregistré), du numéro de modèle et de série, au service de

garantie OMC. Si, après inspection, la pièce est jugée défectueuse, OMC la remplacera en accord avec les termes de

garantie décrits ci-dessus. Dans le cas d’une lettre ou d’un fax (non pas par téléphone), OMC décidera si la ou les pièces

doivent leur être retournées.

Nom N° de modèle

Adresse N° de série

Ville, État/Province Date d’achat

Code postal Nom du détaillant

N° téléphone N° pièce (voir manuel d’assemblage)

N° télécopieur

Problème

LOCALISATION DE PANNES

PROBLÈME CAUSE POSSIBLE ACTION CORRECTIVE

ODEUR DE GAZ FERMER IMMÉDIATEMENT LE ROBINET DE LA BONBONNE DE PROPANE.

NE PAS UTILISER L’APPAREIL JUSQU’À CE QUE LA FUITE SOIT SCELLÉE.

Fuite détectée à la bonbonne, au

régulateur ou autre connexion.

1. La raccord du régulateur lâche. 1. Serrer de nouveau et vériﬁ er s’il y a des fuites.

2. Fuite de gaz dans le tuyau, le régulateur ou dans

la vanne de régulation.

2. Voir centre de service autorisé.

Il y a un retour de ﬂ ammes sous le

panneau de contrôle.

1. Venturi bloqué. 1. Enlever le brûleur, nettoyer les tubes venturi, voir

« nettoyage & entretien ».

Les brûleurs ne s’allument pas. 1. Manque de propane 1. Enlever le brûleur, nettoyer les tubes venturi, voir «

nettoyage & entretien ».

2. Fils de l’allumeur non connectés. 2. Faire remplir la bonbonne.

3. L’électrode de l’allumeur est désaligné du brûleur. 3. Aligner de nouveau l’électrode. Voir instructions

pour l’assemblage.

4. Fonctionnement défectueux de l’allumeur. 4. Suivre la procédure pour « l’allumage manuel ».

5. Le régulateur n’est pas complètement connecté à

la soupape du réservoir.

5. Serrer la roue du régulateur.

6. Le contrôle du brûleur était ouvert lorsque le

robinet de la bonbonne a été ouvert, causant

l’activation du limitateur de débit.

6. Fermer les contrôles des brûleurs et du réservoir.

Ouvrir la soupape du réservoir lentement, puis

ouvrir le contrôle du brûleur pour allumer.

7. Une fuite dans le système a causé l’activation de

l’appareil pour excès de circulation.

7. Vériﬁ er s’il y a des fuites aux connexions pour

déterminer si elles sont assez serrées. Reserrez.

Vériﬁ er s’il y a des fuites.

8. Venturi bloqué. 8. Enlever le brûleur, nettoyer le tube venturi. Voir «

nettoyage et entretien ».

9. Venturi non aligné avec l’oriﬁ ce de la soupape. 9. Aligner de nouveau le venturi à l’oriﬁ ce. Voir «

Tubes Venturi ».

10. Oriﬁ ce bloqué. 10. Enlever le brûleur et nettoyer l’oriﬁ ce avec une

aiguille ou un ﬁ l en métal ﬁ n. N’utilisez pas une

perceuse.

11. Le tuyau est tordu. 11. Redresser le tuyau. Éloigner du fond du boîtier.

Chaleur moins intense, crépitements. 1. Manque de propane. 1. Remplir de nouveau le réservoir de gaz LP.

2. Venturi bloqué. 2. Enlever le brûleur, nettoyer le tube venturi, voir

“nettoyage & entretien”.

“Sections chaudes” sur la surface de

cuisson.

1. Venturi bloqué. 1. Enlever le brûleur, nettoyer le tube venturi, voir «

Tubes Venturi ».

Flambées ou feu de graisse. 1. Accumulation excessive de graisse sur les

briquettes.

1. Nettoyer les briquettes. Voir « Entretien ».

2. Chaleur excessive. 2. Tourner le contrôle du brûleur à un réglage plus

bas ou lever la grille de cuisson à la position

supérieure (grilles à deux positions seulement).

Vrombissement du régulateur. 1. Robinet de la bonbonne ouvert trop rapidement. 1. Tourner le robinet plus lentement.

Flamme Jaune. 1. Un peu de ﬂ amme jaune est normal. Si c’est en

quantité excessive, il est possible que le venturi soit

bloqué.

1. Enlever le brûleur, nettoyer le venturi. Voir «

Tubes Venturi ».

2. Oriﬁ ce du brûleur bloqué. 2. Enlever le brûleur et nettoyer avec une brosse à

poils doux.

L’intérieur du couvercle semble peler. 1. C’est une accumulation de graisse, et non pas une

défectuosité de la peinture.

1. Nettoyer avec une brosse rigide ou un grattoir.

ENTRETIEN

ENTRETIEN PÉRIODIQUE

Après la cuisson, préparez votre prochaine grillade en

brûlant les restes de nourriture sur la grille et le vaporizer,

de la façon suivante :

Grilles pour cuisson

Enlever toute la nourriture des grilles, tourner les boutons

de réglage à « HIGH » et faire fonctionner le barbecue

avec le couvercle fermé de 5 à 10 minutes, ou jusqu’à

ce qu’il n’y ait plus de fumée. Tourner le robinet de la

bonbonne de propane à « OFF » et ensuite, les boutons de

contrôle à

« OFF ».

Utiliser une brosse à long manche avec ﬁ ls en laiton pour

nettoyer les grilles. Ne pas oublier que le gril est chaud,

alors porter des mitaines à four pour tenir la brosse.

Il n’est pas nécessaire de laver les grilles après chaque

grillade, mais si vous le voulez, utiliser une solution d’eau

savonneuse douce, puis rincez-les bien. Ne jamais utiliser

de nettoyeur commercial pour fours.

Vaporizer

Si quelques résidus commencent à s’accumuler sur le

vaporizer, enlever les grilles de cuisson et gratter l’excès

avec l’arrière de votre brosse à barbecue.

Porte-contenant à graisse

Le porte-contenant à graisse est situé sous le foyer, juste

en-dehors de l’oriﬁ ce où la graisse s’écoule. Le contenant à

graisse n’est pas fourni. Il sufﬁ t d’enclencher ce contenant

en place. Le contenant à graisse doit être vériﬁ é et

remplacé périodiquement pour empêcher la graisse de

déborder sur votre terrasse.

Nettoyage Général

Retirez les grilles lorque le barbecue est refroidi. Recouvrir

le vaporizer, au trois quarts avec du papier d’aluminium,

côté luisant vers le bas. Allumez les brûleurs et , avec le

couvercle fermé, faites fonctionner le barbecue à haute

température pour 10 minutes, ou jusqu’à ce qu’il arrête

de faire de la fumée. Fermez le robinet de la bonbonne et

ensuite les boutons de contrôle. Lorque le barbecue est

refroidi, enlevez le papier d’aluminium, le vaporizer, grattez

les côtés et passez l’aspirateur dans le fond du boîtier.

ENTRETIEN ANNUEL

Pour assurer une performance efﬁ cace et sécuritaire, cet

appareil doit être inspecté et nettoyé au moins une fois par

année ou après une période d’entreposage de plus d’un mois.

Brûleur

Enlever le brûleur et examiner pour des ﬁ ssures ou une

détérioration.

Nettoyer les tubes venturi à l’aide d’un cure-pipe ou d’une

brosse venturi pour éliminer les obstructions causées par

les araignées ou insectes. Voir “Tubes Venturi”.

Pendant que le brûleur est enlevé, nettoyer le fond du

boîtier. Les dépôts durs peuvent être enlevés avec une

brosse métallique et les surfaces lavées avec de l’eau

savonneuse.

Tuyau

Examiner et remplacer si nécessaire. Voir “Tuyau et

Régulateur”.

Tablettes modulaire

Laver avec de l’eau savonneuse.

Fini extérieur

Le rouillement est un processus normal d’oxydation et peut

apparaître sur des pièces de fonte et d’acier. La rouille

n’affectera pas la performance de votre gril à court terme.

Le temps et la chaleur extrême peut faire tourner un

couvercle d’acier inoxydable une couleur de bronzage.

C’est décoloration et on ne le considère pas un défaut de

fabrication.

Pièces de rechange

Si un problème se présente avec le régulateur, le tuyau, le

brûleur, ou les valves du panneau de contrôle, n’essayez

pas de les réparer. Pour la réparation ou pour des pièces

de rechange consulter votre marchand, un Centre de

service autorisé ou contacter l’usine de fabrication. Pour

une performance optimale, n’utilisez que des pièces de

rechange OMC originales.

Contrôle des fuites

Après avoir branché la bonbonne, vériﬁ er qu’il n’y a pas de

fuites. Voir « contrôle des fuites ».

TECHNIQUES DE CUISSON

COMMENT UTILISER UNE BROCHE

GIGOT D’AGNEAU

1. Faire scier 3 pouces d’os de la petite partie du gigot.

Laisser la viande autour de l’os intacte pour former

un rabat. Placer une fourchette sur la broche. Replier

le rabat et ﬁ ler la broche à travers le rabat et le gigot.

Mettre la deuxième fourchette sur la broche et insérer

les dents des deux fourchettes dans chaque bout du

gigot. Tester l’équilibre. Serrer les vis.

VOLAILLE

1. Poitrine vers le bas, recouvrir la cavité avec la peau

du cou. Replier et ﬁ xer la peau et placer les dents de

la fourchette dans la chair du dos. Enrouler une ﬁ celle

autour de la volaille et attacher. Retourner la volaille aﬁ n

que la poitrine soit vers le haut et attacher ou embrocher

les ailes au corps.

2. Mettre une fourchette sur la broche. Insérer la broche

dans la peau du cou, parallèle à la colonne vertébrale;

sortez-la juste au-dessus de la queue. Mettre une

deuxième fourchette sur la broche et insérer les dents

de la fourchette dans la poitrine et la queue. Tester

l’équilibre. Serrer les vis.

3. Attacher la queue avec une ﬁ celle. Croiser les pattes et

ﬁ xer à la queue.

TROIS POULETS SUR UNE BROCHE

1. Attacher ou embrocher les ailes au corps. Mettre une

fourchette sur la broche. Raccorder les poulets sur

la broche. Enrouler une ﬁ celle autour des queues et

des pattes et attacher à la broche. Mettre la deuxième

fourchette sur la broche et insérer les dents dans le

poulet. Serrer les vis.

CONTREPOIDS DE TOURNEBROCHE

1. Déserrer la poignée du tournebroche pour que le

contrepoids tourne librement. Placer le tournebroche

dans les coches du boitier.

2. Ajuster le contrepoids sur le côté le moins lourd

du tournebroche. Serrer la poignée. Vériﬁ er,

périodiquement, que la pièce de viande tourne de

manière uniforme. Ajuster le contrepoids si nécessaire.

COMMENT UTILISER UN THERMOMÈTRE À

VIANDE POUR BARBECUE

1. La seule façon de vériﬁ er si un gros morceau de viande

est cuit est d’utiliser un thermomètre à viande. Insérez

le thermomètre à un angle dans la partie la plus épaisse

de la viande. Vériﬁ ez que le thermomètre ne touche pas

la tige ou un os, et qu’il n’est pas dans la graisse.

2. Laisser le thermomètre en place pendant que la viande

tourne. Quand le thermomètre atteint la température

désirée, la viande est cuite. Ajouter vos sauces durant

les dernières minutes de la cuisson. Enlever la viande du

tournebroche et attendez 15 minutes pour que la viande

se raffermisse avant de trancher. Trancher et servir.

Pour le poulet: insérer le thermomètre dans la partie la

plus épaisse de la cuisse, là ou la cuisse rejoint le corps du

poulet.

Pour un jambon ou un rôti: inserer le thermomètre dans

le centre de la partie la plus pesante de la viande.

TECHNIQUES DE CUISSON

GUIDE DE CUISSON SUR LA GRILLE

CUISSON DURÉE

VIANDE GROSSEUR/

POIDS

TEMP SAIG-

NANT

BIEN

CUIT

HAMBURGER PETITS

PATTES

BASSE/

MOY

12 - 14 MIN

BIFTECKS ÉPAISSEUR 1” MOY 8 - 12 MIN

BIFTECKS ÉPAISSEUR 1”-2” MOY 16 - 24 MIN

CÔTELETTE

D’AGNEAU

ÉPAISSEUR 1” BASSE/

MOY

15 - 25 MIN

CÔTELETTE

DE PORC

ÉPAISSEUR

1/2”

BASSE/

MOY

25 - 30 MIN

CÔTES

LEVÉES

ENTIÈRES BASSE 40 - 60 MIN

AILES DE

POULET

ENTIÈRES BASSE 25 - 35 MIN

POITRINE DE

POULET

ENTIÈRES BASSE 30 - 45 MIN

FILET DE

POISSON

ÉPAISSEUR

1½”

BASSE/

MOY

15 - 20 MIN

HOMARD

(FENDU)

ENT. OU

QUEUE

BASSE 15 - 20 MIN

CUISSON À CONVECTION (INDIRECTE)

C’est une méthode qui est idéale pour rôtir de gros

morceaux de viande ou de volaille avec ou sans

tournebroche. La cuisson s’effectue grâce à l’air chaud qui

circule autour des aliments.

1. Préparer le gril avant de l’allumer. Placer une lèchefrite

sur les briquettes, sous le milieu de la nourriture. Mettre

d’une demie à un pouce d’eau dans la lèchefrite. Du jus

de fruit, du vin ou une marinade peuvent aussi être ajoutés

pour améliorer la saveur. Ne pas laisser la lèchefrite sécher.

2. Pour rôtir sans un tournebroche, placer la viande dans un

plat à rôtir, directement sur les grilles.

3. Dans la plupart des cas, la cuisson à convection est

meilleure avec le couvercle fermé et la chaleur réduite.

4. Fermer le gril et permettez-le de refroidir avant d’enlever

la lèchefrite. La graisse est très inﬂ ammable et doit être

manipulée soigneusement pour éviter les blessures.

CUISSON À BRÛLEUR ARRIÈRE

1. Le tournebroche peut accommoder jusqu’à 7 kg (15 lbs)

de viande avec le facteur de limitation de l’espace libre

de rotation. Pour de meilleurs résultats, la viande doit

être distribuée à la longueur de la broche et centrée à la

ligne centrale de la broche pour éliminer une condition

déséquilibré.

2. Le tournebroche peut être utilisé en combinaison avec les

grilles de cuisson si l’espace le permet. Dans ce cas, placer

la viande le plus près de la poignée de la broche aﬁ n de

faciliter le maniement.

3. Bien attacher la viande sur la broche avant de la placer

sur le gril. Pour la volaille, attacher les ailes et les pattes

serrement pour éviter contact avec la lèchefrite.

4. Dans la plupart des cas la cuisson au tournebroche est

meilleure avec le couvercle fermé et la chaleur réduite.

5. Avant de placer la viande sur le gril, arroser la viande

avec de l’huile végétale ce qui accroîtra le brunissement

à l’extérieur de la viande.

6. Dans la plupart des applications de cuisson à

tournebroche, une lèchefrite est suggérée pour tenir la

graisse. Placer la lèchefrite sur les briquettes, sous le

milieu de la nourriture. Mettre d’une demie à un pouce

d’eau dans la lèchefrite. Du jus de fruit, du vin ou une

marinade peuvent aussi être ajoutés pour améliorer la

saveur. Ne pas laisser la lèchefrite sécher. Pour cuisson

sans lèchefrite, prendre attention pour éviter risque de

feu de graisse.

7. Porter des mitaines à four en manipulant la broche ou

en travaillant autour du gril pour éviter de se blesser.

8. Avant d’enlever la graisse du lèchefrite, fermer le gril

et le laisser refroidir. La graisse non-végétale est très

inﬂ ammable et doit être manipulée avec soin pour éviter

de se blesser.

GUIDE DE CUISSON À BRÛLEUR

ARRIÈRE/À CONVECTION

RÔTI DE BOEUF 3-6 LB MOY/BASSE 2 - 4 HRS

RÔTI DE BOEUF 6-10 LB MOY/BASSE 3 - 5 HRS

RÔTI DE PORC 2-5 LB MOY/BASSE 2 - 4 HRS

RÔTI DE PORC 6-10 LB MOY/BASSE 3 - 5 HRS

DINDE OU POULET 2-5 LB MOY/BASSE 2 - 4 HRS

DINDE OU POULET 5-10 LB MOY/BASSE 3 - 5 HRS

BRÛLEUR ARRIÈRE INFRA-ROUGE

Certains modèles comprennent un brûleur arrière infra-rouge

pour cuisson à tournebroche. La méthode de cuisson à

tournebroche et idéale pour cuire les rôtis et la volaille.

Avec la source de chaleur située derrière la nourriture, il

n’y a pas de chance d’avoir le repas brûlé ou gâté par les

“ﬂ ambées” causées par la graisse. Cuisez avec conﬁ ance,

sachant que vous aurez toujours les meilleurs résultats. Un

plat ou une lèchefrite, placés sous la broche retiendra les

jus pour arroser ou pour préparer une sauce.

Pour faire fonctionner votre brûleur arrière infra-rouge,

suivex les directions d’allumage à la page 6.

GUIDE DE TEMPERATURE POUR

VIANDES ET VOLAILLES

SAIGNANT MOYEN BIEN CUIT

BŒUF/

AGNEAU/VEAU

130°F / 55°C 145°F / 63°C 160°F / 70°C

PORC 150°F / 65°C 170°F / 77°C

VOLAILLES 170°F / 77°C

Pour de meilleurs résultats utiliser un thermomètre à

viandes.

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