AUSTRALIA
USA/CANADA
BeefEater SL4000s Series
Stainless Steel Barbecues
Assembly And Operating Instructions
Certified ISO 9001 : 2000 by
For outdoor use only
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DO NOT
DO
• Lean over barbecue when lighting.
• Leave cooking food unattended.
• Delay lighting burners after turning gas on.
• Spray or store aerosols in vicinity of barbecue
whilst in operation.
• Store combustible materials, gasoline or
flammable liquids or vapours within 450mm
(18”) of barbecue.
• Spanner tighten all gas fittings as per instructions.
• Check all gas hoses and line connections for
damage, cuts or cracks each time the appliance is
to be used.
• Always Leak - test with a solution of soapy water.
• Check main opening, throat and venturi to each
burner and pilot flame tube regularly for insect
nests (eg. wasp, ants or spiders). Nests are
dangerous and must be cleaned out thoroughly.
• Visually check burner flames to confirm lighting.
• Clean glass window of roasting hood model
regularly.
• Use your barbecue only on a level surface.
• Attend barbecue whilst cooking food.
• Preheat the barbecue for up to 10 minutes.
• After cooking turn barbecue to high for up to 10
minutes to burn off excess grease.
• Let the barbecue cool before replacing any lid or
cover.
• Regularly replace foil material in Grease/Drip tray.
• Keep children away from barbecue at all times.
Accessible parts may be hot.
• Have the gas cylinder filled by an authorised LPG
supplier.
• Refer to this instruction manual if in doubt
concerning assembly, installation, or operation.
• Use protective gloves when handling hot
components.
• Use caustic based cleaning agents on the
barbecue.
• Operate barbecue with any cover on.
• Use plastic or glass utensils on the barbecue.
• Operate barbecue in strong winds.
• Attempt to dismantle control valves.
• Attempt to dismantle or adjust regulator.
• Test for gas leaks with a naked flame.
• Store gas cylinder indoors, or in any enclosed
area.
• Lay the gas cylinder down. (Always keep it
upright)
• Use barbecue indoors.
• Expose hose to direct sunlight.
• Modify the construction of this appliance or
the size of any burner or valve orifice .
• Move the appliance during use.
• Obstruct any ventilation of barbecue or the
cylinder.
• Allow the flexible gas supply hose or any
electrical cord to come in contact with any
heated surface of the appliance.
• Allow children to operate this appliance.
• Operate Window - Roasting Hoods in the rain.
• Use charcoal or any other solid fuel in this
appliance.
• Disconnect any gas fittings while the
appliance is operating.
• Close the gas cylinder valve after each use.
• Clean the Grease/Drip tray regularly and clean the
appliance at least twice annually.
• Always fully open the roasting hood or remove the
metal lid of the appliance before lighting.
• Carefully follow the instructions relating to the
hose/regulator connection.
• Keep the barbecue area free from combustible
materials, gasoline, flammable liquids or vapours.
• Use a rusty or dented gas cylinder or cylinder
with a damaged gas valve.
• Fill the gas cylinder beyond 80% capacity.
• Smoke or use a naked flame near the gas
cylinder while disconnecting the gas line
between the appliance and gas cylinder.
• Should the appliance go out for any reason, turn off all control knobs and the cylinder gas valve. Wait 5
minutes before attempting to relight the appliance.
• If a grease or fat fire should occur, immediately turn off all control knobs and the gas cylinder valve until the
fire is out. Remove all food from the appliance.
• A leak test must be carried out prior to using the appliance for the first time and whenever the gas cylinder
is refilled or whenever the gas hose and regulator have been disconnected from the gas cylinder or
appliance.
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Assembly Of Main Barbecue
Before You Start
Note the tools you will need before you begin.
Remove any protective plastic from stainless steel
components.
Allen Key
(provided)
Adjustable spanner/
wrench
Phillips Head
Screwdriver
Check for damaged or missing parts, and consult
your retailer if necessary.
Attach the Side Shelves
Attach the side shelves to the top of
the cart using the four screws provided
with each side shelf kit. You do not need
any nuts, as the screws go directly into
threaded holes in the cart.
If you have an otional lower side shelf,
attach it to the side panel using 4 screws
and nuts.
Top side shelf - use the front
holes, screws only
Side Burner
Trivet
Assemble the side burner
parts as shown.
Lower side shelf - use the side
holes, screws, washers and nuts.
The first burner disk should
locate onto two notches on
the side burner.
Also, the two notches on
the bottom of the trivet line
up with the holes on the
side burner.
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Assembly Of Main Barbecue
Fit The Heat Reflectors
The reflectors fit between each burner. They
reflect heat from the burners, upwards to the
cooking surfaces.
The tabbed ends of the heat reflectors face
forward to the front of the barbecue frame. The
tabs fit into the slots in the front end of the
barbecue behind the control panel.
Fit The Burners
Remove the ‘R’-shaped retaining clips from
the burners.
Fit the burners, open end first, over the
stem of the control valves at the front
of the barbecue. Lower the other end
of the burner so the lug locates into the
corresponding hole at the rear of the
barbecue.
Replace the retaining clips into the burner
lugs so the burners stay in position.
Fit The Vaporizers
The Vaporizers are designed to vaporise fats
and juices from the meat. One Vaporizer is
fitted over each burner that is located under the
grill. The Vaporizers reduce flare-ups and help to
add that great barbecue flavour.
The tabbed ends of the Vaporizers face forward
to the front of the barbecue frame. The tabs fit
into the slots in the front end of the barbecue
behind the control panel. The Vaporizers should
be fitted to the same side of the barbecue as
the grate. They will not work if fitted under the
plate.
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Assembly Of Main Barbecue
Fit Cooking Plates And Grates
We recommend fitting the plate to the left-hand side
of the barbecue frame (with the drain hole to the
extreme left). The grates can be fitted to the right
hand side of the barbecue frame. The grates must
always be positioned over the Vaporizers.
The 4+1 burner model comes standard with a 320mm
plate, a 330mm grill and a 161mm grill. You may use
other combinations of cooking surface, however,
the plate may cover no more than 50% of the total
cooking area .
The 5+1 burner model comes standard with one third
plate and one two thirds gate and are approved for
use with a maximum of two thirds plate.
Do not cover the entire surface of the barbecue frame
with plates as this will cause severe heat damage to
the appliance.
Fit The Warming Rack
The warming rack needs no screws. It sits
on two notches on the insides of the hood.
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Assembly Of Rotisserie
Assemble The Main Shaft
Assemble the shaft in the order shown.
The knurled nut, counterbalance and
handle go on the threaded end.
Slide the collar down towards the
handle end.
Slide the prongs onto the shaft
so they face each other.
Fit The Motor
First attach the motor mounting
bracket to the roasting hood.
Then slide the motor onto the
bracket.
Fit The Shaft
The pointed end
goes into the
motor
The collar rests on
the roasting hood.
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Assembly Of Accessories
Fit the Baskets
The storage racks and
condiment baskets can be
fitted directly, without the use
of screws. Ensure they locate
properly into their respective
holes.
External storage baskets slot
into the holes in the side panel,
either left or right.
Internal condiment racks fit inside the
middle and left hand drawers.
Fit the towel rack
First, unscrew and remove the plastic end
caps from the towel rack. Then, using 2
flathead screws, washers and nuts, attach
the towel rack to the side panel. You may
need to slide the towel rails out of the
way to access the screw holes.
Fit the Drawer Accessories
Waste Bin
Ice Bucket
Paper Towel Holder
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Installation
LPG/Propane Cylinder
If your barbecue is to be connected
to a portable LPG cylinder, you should
position it in the far right drawer. Place
the prefitted mat down first, then
position the cylinder on top. Secure
the cylinder by wrapping the strap
around the cylinder and clipping it to
the bracket slots highlighted in the
illustration.
Where To Put Your Barbecue
It is important that your barbecue is placed above ground, in an open air situation where there is adequate
natural ventilation, without stagnant areas, so that as the gas burns, the combustion gases are dispersed by
wind and natural convection. Barbecue enclosures must comply with the following:
An enclosure with walls on all sides, but at least
one opening at ground level, and no overhead
cover.
A common example is an enclosed back yard.
Typically, the walls are less than 3m high. If they
are higher, there is a danger of gas build up.
The barbecue may be within a partial enclosure
that includes an overhead cover and more than
The barbecue may be within a
partial enclosure that includes
an overhead cover and no
more than two walls.
two walls, as long as:
• At least 25% of the total wall area is
completely open, and
• at least 30 percent of the remaining wall
area is open and unrestricted.
A common example is an
outdoor gazebo.
With balconies, at least 20% of the total of
the side, back and front wall areas shall be and
remain open and unrestricted.
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Installation
Before You Begin
If you have not done so already, check the gas type label as described on page 2.
This appliance must have a minimum clearance from combustible materials of all sides
of the barbecue of 450 mm.
Do not install the appliance under or on any combustible surface.
The appliance must be tested for safe and proper operation on completion of
installation.
Keep ventilation openings in the lower cabinet clear and free of any debris.
This barbecue is not approved for use on marine craft.
Mobile Installation - Portable LP Gas/
Propane
Recommended minimum LPG cylinder capacity for use with this
appliance is 4kg. Maximum LPG cylinder capacity for use with this
appliance is 10kg. In the USA, only a 20lb cylinder may be used.
For POL cylinders, tighten
counter-clockwise
Fit the regulator to the LPG cylinder, as shown on the right.
Secure all joints spanner (wrench) tight but do not over-tighten.
For Quick Connect cylinders,
tighten clockwise
Fixed Installation - Portable LP Gas/Propane.
BeefEater propane barbecues are designed to operate at 2.75Kpa (11”WC). .
Connect the gas supply line to the barbecue inlet located on the right side of the appliance using either hard
plaumbing, or a flexible hose connected to a bayonet point. Refer to AS 5601 or your local installation code for
pipe sizing details. Secure all joints spanner tight but do not over-tighten.
Test gas pressure by removing the last burner from the left hand side of the barbecue and attaching a hose
and pressure gauge to the end of the gas valve. Turn on 2 burners and check the pressure. Inlet pressure
should be 11.0” WC or 2.75 kPa.
For mobile trolley installations that use flexible hosing to connect to natural gas, a chain or similar restraining
device must be fitted to prevent strain on the gas supply line. One end of the chain should attach to the
barbecue; the other end should attach to a fixed structural point close to where the hose connects to the
gas piping. The chain must be at least 30% shorter than the gas supply line. In this way, if the barbecue is
accidentally moved, the chain stops the barbecue from stretching the hose.
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Installation
Fixed Installation - Natural Gas
(Natural Gas installation should be carried out by a qualified gas fitter)
BeefEater Natural Gas barbecues are designed as low- pressure appliances (4.0” WC, 1.00KPa).
Fit the natural gas regulator supplied directly to the barbecue inlet located on the right side of the
appliance using either hard plaumbing, or a flexible hose connected to a bayonet point. Refer to AS
5601 or your local installation code for pipe sizing details. Secure all joints spanner tight but do not over-
tighten.
Test gas pressure by removing the last burner from the left hand side of the barbecue and attaching a
hose and pressure gauge to the end of the gas valve. Turn on 2 burners and check the pressure. Inlet
pressure should be 4.0” WC or 1.00 kPa.
For mobile trolley installations that use flexible hosing to connect to natural gas, a chain or similar
restraining device must be fitted to prevent strain on the gas supply line. One end of the chain should
attach to the barbecue; the other end should attach to a fixed structural point close to where the hose
connects to the gas piping. The chain must be at least 30% shorter than the gas supply line. In this way,
if the barbecue is accidentally moved, the chain stops the barbecue from stretching the hose.
The barbecue appliance must be isolated from the gas supply piping system by closing its manual shutoff
valve during any pressure testing of the gas supply piping system.
Secure All Joints And Leak Test
Never use a naked flame to check for gas leaks. The gas leak testing procedure should be
conducted every time a gas cylinder is refilled and reconnected to the appliance, or after any
new gas connection is made.
In a small container, mix up a solution of water and detergent or soap. Mix the solution well.
For LPG make sure that the gas supply valve on the gas cylinder is turned on.
For Natural Gas make sure that the gas shutoff valve is on.
Make sure that the gas control valves on the appliance are all turned off.
Using a brush or spray bottle apply the solution to the gas line and each joint in
the gas line.
Bubbling of the solution will indicate that there is a leak present.
Re-tighten or re-seal any joints that are leaking.
If a leak persists contact your distributor or the manufacturer for assistance.
Right Wrong
Check Proper Burner Operation
Following operating instructions light each burner and
check for a clear blue flame with just a tip of yellow.
Excess yellow tipping can be adjusted using the screw
the screw on the side of the burner. Turn the screw in an
anti-clockwise rotation to remove the yellow.
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Using Your Barbecue
Before You Light The Barbecue
Perform the following checks
• Make sure all gas connections are tight and leak tested.
• Ensure the cooking surfaces are clean and hygienic
• Check the control knobs are on the off position
• Check that the gas supply is turned on
• Ensure the hood of the barbecue and the lid of the side burner are up. If you do not,
gases can build up inside the hood and create a dangerous situation.
• Make sure long handles do not hang over the edge of the barbecue. Injury can result
if they are accidentally knocked.
Fat Tray
Neatly line the drip tray with a couple of sheets of aluminium foil to aid in
clean up . Cut the foil to shape and make sure that the foil sits on the bottom
of the tray
Fill the tray with a 6mm (1/4”) layer of dry sand or other non-combustible
absorbent material to absorb grease. Change the foil and absorbent material
regularly to reduce the likelihood of a drip tray fire
Lighting The Barbecue
Your barbecue is equipped with safety a safety feature that prevents them from being
accidentally knocked out of the OFF position. The same procedure is used to light the
main burners as well as the side burner:
Off - Knob points to
right.
1. Push in and hold the control knob down while turning slowly in an anti clockwise
direction until the starter mechanism engages at the two o’clock position. At this
time the gas will start to flow.
2. Hold the control knob in while continuing to turn the knob toward the High or
twelve o’clock position.
3. The starter mechanism will click and the main burner will now light. Continue
turning the knob slowly until it rests in the twelve o’clock position.
If the burner is alight, release the knob.
High - press in and
turn so knob points up
If the burner does not light
Keep the control knob pushed in and turn the control knob in a clockwise direction
to return to the OFF position. Wait 5 minutes for the gas to disperse and then repeat
steps 1-3. If you cannot light the burners, call your retailer before proceeding.
Manual Lighting
Press and turn the “LEFT Hand” control knob anti-clockwise to the “HIGH” position,
then light the left hand burner immediately
through the gap between the front of the
Low - continue turning
so knob points to left
drip tray and the barbecue body.
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Using Your Barbecue
Controlling The Burners
The control knob can now be turned to the desired heat setting, Low,
Medium or High. The control knob does not need to be pushed in while
selecting the heat setting.
To Turn Off The Burner
Push in and hold the control knob while turning in a clockwise direction
until the off position is reached.
After Use
It is a good idea to leave the barbecue on for about 10 minutes after you have finished cooking. This
helps to burn away any excess food residues and oil, and makes cleaning easier.
1. Be sure to turn off all control knobs and cylinder valve (for Propane - LPG) or shut-off valve (for
Natural Gas).
2. Allow barbecue to cool.
3. Clean the drip tray and cooking surfaces.
4. Clean any food spills from the side burner.
5. Lower the hood and side burner lid,
Remove the gas cylinder from the enclosure before disconnecting the gas line from the appliance.
Tighten all connections before placing the gas cylinder back in its enclosure.
How Long Will The Gas In My Cylinder Last?
If you have a full cylinder of propane, just look at the table below to see how many hours of gas you have,
depending on how many burners you have alight. These figures are approximate only.
You may notice that if you have several burners alight and your cylinder becomes low on gas, the liquid
may freeze up. If this occurs, turn the cylinder and all burners off and wait till the liquid thaws. You may
then reignite the burners.
9 kg/20lb bottle
4 kg/9lb bottle
Low
High
Low
High
1 burner
25 hours
75 hours
11 hours
5.5 hours
3.7 hours
2.75 hours
2.25 hours
33 hours
17 hours
11 hours
8 hours
2 burners
3 burners
4 burners
5 burners
12.5 hours
8.3 hours
6.3 hours
5 hours
37.5 hours
25 hours
19 hours
15 hours
6.6 hours
These tables were worked out using the following:
ꢀEach burner on high setting uses 19 MJ/hour or 18,000 BTU/hour
ꢀEach burner on low setting uses 6 MJ/hour or 5,700 BTU/hr
ꢀEach kg of gas contains 50MJ. Each lb of gas contains 21,600 BTU
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Getting The Most From Your Barbecue
Preheating Your Barbecue
Like an oven, preheating your barbecue before cooking produces better results. Because your hood retains
heat so efficiently, preheating your barbecue is quicker with the hood down.
Turn the outside two burners to high. Close the hood, and allow to preheat for about 8 minutes, Then reduce
the burner settings to achieve and maintain the required temperature, by following these guidelines.
Maintaining The Right Cooking Temperature
These two charts tell you how hot and how
Two burner
Three burner Middle burner off
Two outside burners to medium
Two inside burners off
Both burners slightly below medium
long to cook various types of meat, and
the approximate burner settings to help
you achieve these results.
Four burner
Five burner
As you can expect, there are many
variables involved. A little experience is all
you’ll need to feel perfectly comfortable
and in control of your barbecue.
Two outside burners to medium
Three inside burners off
One outside burner to high
Other outside burner to medium
Type of Meat
Beef
Cooking Temperature
180°C / 355°F
Approximate Cooking Times
45-55 min per kg
20-25 min per lb
20-25 min per lb
25-30 min per lb
18-23 min per lb
18-23 min per lb
9-14 min per lb
Lamb
180°C / 355°F
45-55 min per kg
55-60 min per kg
40-50 min per kg
40-50 min per kg
20-30 min per kg
Pork
170°C / 340°F
Veal
160°C / 320°F
Poultry
Seafood
180°C / 355°F
150°C / 300°F
You may find it useful to purchase a meat thermometer to help take the guess work out of cooking.
Meats such as beef, lamb, veal and pork should be about 70ºC/160ºF when medium. Chicken and Turkey
should be 85-90ºC/185-195ºF.
Most importantly, do not allow your barbecue to overheat. Your
hood is designed to keep the heat in, and so requires constant
monitoring.
Do not use more than 2 burners on high at any one time. As a
guide, for a 4 burner barbecue in moderate weather:
Two burners on low produces
Two burners on medium produces
Two burners on high produces
150°C/300°F
195°C/385°F
240°C/460°F
During cold or windy conditions, more heat is required.
Finally, resist the temptation to keep opening the hood while
cooking. This will help to maintain a constant temperature, and
minimise cooking time.
Do not allow your barbecue
to overheat, as this may
damage some components.
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Getting The Most From Your Barbecue
Direct Cooking Method
Commonly used for traditional barbecuing. Place food over the lit grill section. Excess flaring
may occur and so care must be taken while cooking. Check inside the roasting hood regularly.
We do not recommended this method for roasts unless you place a baking dish under the roast,
this will allow flammable fats and juices to be isolated away from the flame. The direct cooking
method is recommended for steaks, chops, sausages, and hamburgers.
Indirect Cooking
Indirect cooking involves little or no heat directly underneath the food. Instead, the food is placed on
the grill, the burners below the food are turned off, and burners on either side are used. With this
method, heat circulates around the food, cooking by convection.
By trapping the vapour inside your “outdoor oven”, the cooking vapour will fall back on the food on all
sides, not just from underneath. The food cooks more evenly, and stays moist in the process.
This method of cooking applies only if you have a roasting hood.
Indirect cooking is similar to using a conventional oven and is recommended for rotisserie cooking,
roasts, poultry, casseroles, vegetables and whole fish.
Using The Rotisserie
The rotisserie is provides an excellent means of cooking large cuts of meat slowly and evenly all
round.
The rotisserie shaft should pierce the food as close to the middle as possible. However, occasionally
there will be more weight on one side of the shaft than the other. If left like this, it will cause a strain
on the rotisserie motor.
Use the counterweight to adjust the balance on th erotisserie. Loosen the handle slightly, and adjust
the position of the couterweight until it is opposite the heaviest portion of the meat. Retighten the
handle. It is a good idea to spin the rotisserie by hand before connecting it to the motor to see if it
has been succesfully balanced.
Using The Side Burner
The side burner allows you to par boil sausages, stir fry, prepare sauces, or precook vegetables
without leaving your barbecue.
You turn the side burner on the same way you turn your barbecue on.
Ensure that long handles do not hang too far over the edge of the burner, as this can create a safety
hazard.
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Cleaning Your Barbecue
Stainless Steel Grills
Many food acids, marinades, juices and sauces contain highly acidic elements that will slowly attack the
surface of the stainless steel if not removed immediately after cooking.
• After use, remove all solid material from the cooking surfaces using a brass bristle brush or plastic scourer.
Brushes specifically designed for this purpose can be purchased from your BeefEater retailer. Wipe off
remaining residue with a paper towel.
• Gently wash the surface of the grills with a soft sponge and a solution of hot water and a mild dishwashing
liquid. Do not use highly caustic, harsh or abrasive chemical cleaners to clean the cooking grills. (Always
check the manufacturer’s recommendations for the cleaner prior to use.
Before each subsequent use, pre-heat your BeefEater for 10 minutes before cooking.
Drip Tray
Replace aluminium foil or absorbent material in drip tray at regular intervals to prevent grease build-up, which
could result in a grease fire and void the barbecue warranty.
Burners
• Check main opening, throat and venturi to each burner regularly for insect nests (eg. wasp, ants or spiders).
Nests are dangerous and must be cleaned out thoroughly.
• Remove burners periodically and scrub clean with soapy water and a wire brush making sure that the
ports are free of obstructions. Replace burners in the correct position and dry by lighting each one to avoid
subsequent corrosion.
Stainless Steel Barbecue and Cart Panels
After the appliance has been used, wash down the surfaces with hot soapy water. Avoid abrasive cleaners or
brushes as these could damage the surface and graphics, especially on the control panel.
The surface of the stainless steel has a grain. Always clean in straight lines along the grain of the steel and
avoid scratching. Do not use steel wool.
Near the ocean or salt-water environment, wash regularly, rinse and then dry before covering. Covering a salt
sprayed stainless steel product while still wet will allow salt deposits to form, causing rust to form even on
very high grade Stainless.
Discoloration of Stainless Steel
Discoloration of stainless steel, caused by high heat is known as ‘Chromium Oxide’ and sometimes appears
as a light brown colouring over the surface of the steel. In most cases, this discoloration can be removed with
a suitable stainless steel polish. Note: Discoloration of the Stainless steel is not covered under warranty.
To Remove The Hood For Cleaning
To remove the hood, first disconnect and remove the
rotisserie and warming rack.
The hood connects to the barbecue using four
tabs. To remove the hood, slide it back along the
barbecue, and carfully tilt it forward until the tabs
disengage from the slots.
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Cleaning Your Barbecue
To Remove The Fat Tray For Cleaning
The fat tray is held to the runners using four tabs as shown.
To release the tray, pull the tray over the tabs at each of the
four points.
Storing Your Barbecue
When storing barbecue for extended periods, be certain all controls and cylinder valves are turned off.
If storing the barbecue indoors remove gas cylinder and store the cylinder in a ventilated area outdoors.
Gas cylinders must be stored outdoors, out of reach of children and must not be stored in a building, garage
or any other enclosed area.
The barbecue should be covered when not in use. eg a polyester or vinyl barbecue cover.
Service And Maintenance
This appliance should be checked and serviced by an authorised service person every 2 years to ensure the
appliance remains in a safe operating condition. (These services are not covered by warranty). Spare parts
are available from your retailer or the manufacturer.
Each use
Every 6
months
By authorised service
agent every 2 years
Check all hoses for cracks and leaks
Check that all gas connections are tight
Clean entire barbecue thoroughly
Check and tighten all bolts on barbecue and cart
Clean and inspect Vaporizers and reflectors
Clean and inspect barbecue burners
Clean and inspect gas injectors and control valves
Check working of ignition system
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Trouble Shooting Guide
Problem
Cause
Check
Barbecue will not light
Ignition system not working
Check that there is a visible flame coming from the pilot
ignition tube.
Check that the pilot ignition tube is not blocked by spider webs
or insect nests.
Turning on gas control too quickly Allow 5 seconds for gas to flow through burner before ignition
No gas flow
Check that valve on gas cylinder is turned on.
Check that burner ports are free of obstructions
Check that all gas injectors are clean and free of obstructions
Burners not assembled correctly
Burner ports or throat blocked
Fuel supply turned off
Check that burners are correctly positioned in the barbecue
frame.
Check that the burner ports are not blocked by spider webs or
insect nests. Clean out as required
Barbecue lights but goes out
soon after starting
Turn on gas valve at cylinder (LPG/Propane) or shutoff valve
on gas line (NG)
Gas cylinder low or empty
Kink in gas hose
Refill cylinder with gas (LPG/Propane)
Check that the gas line is not kinked or twisted
Wind or breeze affecting operation Ensure that the appliance is located out of the way of wind
Burners will not cross light
from one to the other
Check that cross light channel is in place
Check that burner ports are free of obstructions.
Low flame level or low heat
output
Check you are running on correct gas (NG or LPG/Propane)
Check gas injector size is correct
Stainless steel discolours
Overheating appliance
Do not exceed maximum operating temperatures.
Technical Specifications
Gas
LPG/Propane
Natural Gas
Injector size
1.27 mm
Input/burner
19 MJ/hr
19 MJ/hr
Gas Pressure
2.75 kPa / 11” WC
1 kPa / 4”WC
2.1 mm
1808/1964
856/1013
585
Gas
X
connection
87
point
1212/1372
503
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Warranty
BeefEater Barbecues Warranty Terms
Barbecue
Barbecue Frame
Lifetime
Stainless Steel burners
Valves
Lifetime
5 Years
2 Years
2 Years
2 Years
‘Quartz Start’ Ignition System
Vaporizer Grids and Reflectors
All Other Parts
Cooktops / Cooking Surfaces
Stainless Steel Grills
Lifetime
Roasting Hoods
Body
Lifetime
1 Year
All other parts
Side Burners
Side Burner Frame
Lifetime
Burner
5 Years
5 Years
2 Years
Cast Alloy parts
All other parts
Trolleys
Stainless steel parts
All other parts
Lifetime
1 Year
SERVICE ASSISTANCE
To assist you when contacting your after sales service contact to arrange a service call please complete the
following details and have them ready when you call.
BeefEater Sales International
3-5 Birmingham Avenue
(PO Box 450)
Model number
Serial number
Chester Hill NSW 2162
Phone: +61 2 9755 7912
Retailer purchased from
Date of purchase
Facsimile: +61 2 9755 7913
E-mail: [email protected]
USA Toll Free 1 866 550 2333
Gas type
LPG/Propane
NG
ꢀ
ꢀ
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Warranty
Beefeater Barbecues Warranty Conditions
Should any part fail due to defective workmanship or faulty materials within the specified period from
the date of purchase, BeefEater or its distributor will repair or, (at distributors option), replace the
defective part free of charge.
•
LP / Propane Gas Cylinder
The cylinder manufacturer is responsible for the materials, workmanship and performance of the gas
cylinder. Contact your dealer or the cylinder manufacturer in respect of all warranty claims or service.
Warranty Administration
•
In Australia, warranty is administered by BeefEater Barbecues. In other countries, contact your
authorised BeefEater retailer for details of your BeefEater distributor.
• To ensure speedy processing of your warranty service claim, ensure that you record all specific
details about your appliance in the space provided. Keep this information handy for future reference.
Not Covered
Exposure of the barbecue appliance to the elements should be minimised. Once the unit has cooled and
is cleaned, store the barbecue under cover. Polyester/Vinyl barbecue covers are an optional accessory
that will ensure years of trouble free operation.
This warranty does not cover the purchaser or any other person for damage, malfunction or loss due to
the following:
• Lack of maintenance, abuse, neglect, misuse, accident or improper installation of this appliance.
• Scratches, dents, corrosion or discolouring caused by heat, abrasive or chemical cleaners or chipping
on porcelain parts.
• Corrosion or damage caused by exposure to the elements, grease fires, insects, weather or hail.
Note: Barbecues must be covered when not in use.
• Cleaning and normal wear and tear. Service calls of this nature are chargeable.
• Rusting of cast iron plates, grills and burners.
Note: Rust should be removed by a scrub pad and the surface coated with cooking oil. See owners
manual – Caring for cast iron cooking surfaces. Cooktops must be covered when not in use.
• Commercial use of the barbecue.
• Unauthorised repairs during the warranty period
• Removal or re-installation costs.
• Cracks and weathering of timber parts caused by exposure to the elements or damage by weather,
heat, insects, chemicals or foods acids or juices.
Conditions of Warranty
1. The appliance is delivered to the BeefEater distributor’s service department or authorised service
agent and freight charges both ways are paid by the owner. No liability is accepted for loss or
damage during transit.
2. The appliance is installed by a qualified person and operated and maintained in accordance with the
instructions supplied. Repairs or service must be carried out by an authorised person.
3.Installation must conform to the applicable Gas, Electrical and Building standards laid down by the
local codes for your country or region.
4. No alterations or repairs have been carried out without obtaining the distributors prior consent. Such
repair or any replacement does not extend the warranty period.
5. Proof of purchase together with the warranty card must be provided to verify purchase date and
establish the warranty period. Only the original purchaser is covered under this warranty.
6. The warranty period is calculated from the date of purchase only.
7. Where this warranty is inconsistent with any state laws, the statutory rights of the purchaser shall
prevail.
8. Parts installed from other manufacturers’ products will void this warranty.
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Accessories Available
Your retailer can advise on the range of BeefEater accessories available to help you take full advantage of the
barbecue cooking opportunities available with your roasting hood.
Mitt Set - handle baking
dishes and other hot items
safely and with confidence
Poly Cover - protect your
investment from the
weather. Designed to fit
Beefeater barbecues
Meat Thermometer - takes
the guess work out of
cooking by telling you
when your food is cooked
Chef Set - all you need to
look like a pro
Baking Dish - for casseroles
and other foods that need
to be confined or contained
Motorised Rotisserie -
cooks evenly without being
too close to direct heat
BeefEater Sales International
P.O. Box 450, Chester Hill, NSW, Australia 2162
PH: +61 2 9755 7912 FAX: +61 2 9755 7913
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