Barbecook NASSAU INOX III Assembly Instructions Manual - page 18

VISUALLY CHECK BURNER FLAME

•  Adjust the fl ame by turning the knobs from ‘HIGH’ to ‘LOW’. 

The fl ames will be smaller when the knobs are in the ‘LOW’ 

position.

•  If the fl ames come out of the burner box when the barbecue 

is in use, turn off the knobs immediately. Wait for 5 minutes 

for the gas to clear before lighting the burner again. Consult 

the troubleshooting guide if the problem persists.

•  Always check the fl ame prior to each use. A good fl ame is 

almost entirely blue, with a little bit of yellow on top. If the 

fl ame is unusually small and mostly yellow, turn off the bar-

becue and check whether the Venturi tubes are blocked, or 

consult the troubleshooting guide for help.

SHUTTING DOWN THE BARBECUE AFTER USE

•  Turn off the gas cylinder valve.

•  Turn the burner control valve to the “OFF” position.

This sequence is important, as it prevents residual gas from being left in the system under pressure and will make 

the next use easier.

T I P S   O N   U S I N G   Y O U R   B A R B E C U E

FIRST USE

Before cooking, turn on the grill and operate on “HIGH” for about 15 minutes with the lid closed. Do not open 

the lid during this procedure. Open the lid and continue to run the grill on “HIGH” for another 5 minutes. Your grill 

should now be burnt in and ready to use.

PREPARATION

The barbecue should be preheated before adding any food. This is done by lighting the grill and running it at 

“HIGH” for up to ten minutes, with the lid closed. If the food you are cooking needs a lower temperature, turn the 

control knob to the required setting before adding food.

COOKING TIME

This is affected by many things, and experience in grilling will help you. The type of food, the thickness of the 

food, and even the weather can have an effect on cooking time. You will learn that on a hot day, a lower setting 

will work better and on a cold day a higher setting may work better.

FLARE-UPS

Flare-ups can increase the temperature in the grill and add to the build-up of grease, resulting in a higher risk of 

a grease fi re. Some fl are-ups are normal and are required to create smoke, which enhances the fl avour of your 

food. To keep these fl are-ups at the desired level, you should:

•  Always trim fat from steaks / red meats before grilling.

•  Cook chicken and pork at a lower setting.

•  Make sure the grease drain hole is clear, and that the grease catcher is not full.

•  Always cook with the lid down, and cook at the lowest effi cient heat setting.

Note: with the lid down, you will maintain a more consistent temperature inside the cooking

area and use less energy / gas.

HIGH

LOW

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