Kleenmaid OCCPB User Manual

Outdoor

Cooking Centres

Operating and assembly instructions

warranty details

Professional crossfire barbecue

and pedestal

Only to be used outdoors.

FOR YOUR SAFETY

.

1. If you smell gas:
Shut off gas to the

appliance, if possible.
Extinguish any open flame.
Open hood.
If odour continues,

immediately call your gas
supplier or fire department.

2. Do not store or use
petrol or other flammable
vapours and liquids in the
vicinity of this or any other
appliance.

3. A gas cylinder not
connected for use must not
be stored in the vicinity of
this or any other appliance.

Model OCCPB / OCCPBNG

the best you can own.

Congratulations on the purchase of your new Kleenmaid outdoor cooking centre. This
appliance has been designed and manufactured to give you years of reliable performance.

the kleenmaid story.

More than one million Australians enjoy using Kleenmaid appliances daily. Selected because of
their unique design, outstanding performance, excellent quality and unquestionable reliability,
each one is value-for-money, 100 per-cent guaranteed and at the top of its class.

attention to detail.

We are proud of our reputation for product innovation and service excellence. By dealing direct, we
can ensure that you consistently receive a high standard of customer service.

Free delivery, dedicated customer and after-sales service plus free kitchen design including
planning seminars are just a few of the ways we are setting new benchmarks for customer service
and experience.

satisfaction guaranteed.

Your new outdoor cooking centre is covered by a written five-year parts and labour warranty,
no lemon guarantee and a unique best value guarantee.

best results.

For best results, carefully read the enclosed instructions on how to assemble your new barbecue.
Correct assembly will avoid delays and unnecessary service calls.

This booklet provides you with comprehensive information to help you get to know the controls and
the features of your new outdoor cooking centre.

congratulations

SAFETY

4

4

FOR YOUR SAFETY:

• DO NOT STORE OR USE PETROL OR
OTHER FLAMMABLE VAPOURS AND
LIQUIDS IN THE VICINITY OF THIS OR ANY
OTHER APPLIANCE.

• DO NOT STORE EMPTY OR FULL SPARE
GAS CYLINDERS UNDER OR NEAR THIS
OR ANY OTHER APPLIANCE.

• KEEP THE GAS HOSE AWAY FROM HOT
SURFACES. PROTECT GAS HOSE FROM
DRIPPING GREASE.
AVOID UNNECESSARY TWISTING OF
HOSE. VISUALLY INSPECT HOSE PRIOR TO
EACH USE FOR CUTS, CRACKS, EXCESSIVE
WEAR OR OTHER DAMAGE. REPLACE
HOSE, IF NECESSARY.

• NEVER TEST FOR GAS LEAKS WITH A LIT
MATCH OR OPEN FLAME.

• NEVER LIGHT BARBECUE WITH LID ON OR
HOOD CLOSED.

• NEVER LEAN OVER COOKING
SURFACE WHILE LIGHTING BARBECUE.

• USE GOOD QUALITY INSULATED OVEN
MITTS WHEN OPERATING BARBECUE.

• NEVER ALTER OR MODIFY THE
REGULATOR OR GAS SUPPLY ASSEMBLY.

• THIS BARBECUE MUST NOT BE USED
INDOORS.

DANGER – IF YOU SMELL OR HEAR
THE HISS OF ESCAPING GAS FROM
THE GAS CYLINDER:

• KEEP CLEAR OF THE GAS CYLINDER.

• TURN ALL CONTROLS ON THE BARBECUE
TO ‘OFF’.

•

EXTINGUISH ANY OPEN FLAME.

•

REMOVE HOOD OR OPEN HOOD.

•

IF ODOUR CONTINUES, IMMEDIATELY
CALL YOUR GAS SUPPLIER OR FIRE
DEPARTMENT.

READ CAREFULLY BEFORE
ASSEMBLING AND OPERATING
YOUR BARBECUE.

NEVER CONNECT AN UNREGULATED
GAS CYLINDER TO YOUR BARBECUE.

• NEVER STORE YOUR

GAS CYLINDER INDOORS.

• FOR STORAGE AND CYLINDER

EXCHANGE, DISCONNECT HOSE AT THE
CYLINDER ONLY –
DO NOT DISCONNECT HOSE FROM
THE APPLIANCE.

DO NOT use your barbecue in garages, porches, breezeways, sheds or
other enclosed areas. Your barbecue is to be used OUTDOORS ONLY.
Refer to page 6. The barbecue is not intended to be installed in or used
on recreational vehicles and/or boats and should not be placed under
any surface that will burn. Do not obstruct the flow of combustion and
ventilation air around the barbecue housing while in use.

LOCATION OF YOUR BARBECUE

Keep children away from barbecue during use and until barbecue has
cooled after you are finished. Do not allow children to operate barbecue
or to swing on handle.

PROTECT CHILDREN

The gas cylinder should be filled by a reputable gas dealer, or
exchanged at a reputable gas cylinder exchange outlet. Gas cylinders
should be visually inspected and re-qualified periodically.

Always keep gas cylinder in an upright position. Always close the

cylinder valve when the barbecue is not in use.

Do not subject the gas cylinder to excessive heat.

If you store your barbecue indoors, ALWAYS disconnect and remove gas
cylinder FIRST, and store gas cylinder safely outside. Gas cylinders
must be stored outdoors in a well ventilated area out of reach of children,
and must not be stored in a building, garage or any other enclosed area.

This is a low pressure barbecue and must only be used with the hose and
regulator supplied.

Your barbecue is designed for use with a 9 kg gas cylinder. Ensure

gas cylinder conforms to Australian Standards and is less than 10 years old.

DO NOT CONNECT YOUR BARBECUE TO A GAS
CYLINDER LESS THAN OR EXCEEDING THIS CAPACITY.

GAS CYLINDER USE AND SAFETY

SERVICING

ANY OF THE FOLLOWING SIGNS MAY
INDICATE THAT THE APPLIANCE IS NOT
OPERATING PROPERLY AND MAY NEED
SERVICING:

• EXCESSIVE YELLOW FLAME.

• IRREGULAR SIZE OF FLAME

ACROSS BURNER.

•‘POPPING’ OF FLAME.

• SOOTING.

• ABNORMAL NOISE(S).

• HISSING SOUND.

NOTE:

Before requesting service,

please refer to page 16 ‘Fault finding’.

NEVER TEST FOR LEAKS WITH A FLAME.

Prior to first use, and at the beginning of each new season (or, if using
bottled gas, whenever gas cylinder is changed), you must check for gas

leaks. Follow these steps:

1. Make soap solution by mixing one part liquid detergent and one
part water.

2. Turn burner control(s) to

‘OFF’, then turn on gas at source.

3. Apply the soap solution to all visible and accessible gas connections
including the gas cylinder. Bubbles will appear in the soap solution
if connections are not properly sealed. Tighten or rectify as necessary.

Refer to page 5 for further details.

4. If you have a gas leak you cannot rectify, turn off the gas at the
source. Contact the manufacturer for assistance. Refer to back cover.

CHECKING FOR GAS LEAKS

SAFETY

5

5

NEVER CHECK FOR LEAKS WITH
A FLAME.

IF YOU HAVE A GAS LEAK YOU
CANNOT RECTIFY, TURN OFF THE GAS
AT THE SOURCE. CONTACT THE
MANUFACTURER.

ALWAYS CHECK FOR GAS LEAKS
EACH TIME YOU USE YOUR BARBECUE.

1. Make liquid detergent solution by mixing one (1) part liquid
detergent and four (4) parts water.

2. Turn burner control knob(s) to

‘OFF’, then turn on gas at

source.

CHECKING FOR GAS LEAKS

You should follow this procedure after any of the following:

• Not having used the barbecue for an extended period of time,

• Initial assembly of barbecue,

• Any disconnection and reconnection of hose assembly,

• Changing gas cylinder,

• Upon re-connecting gas cylinder after it has been disconnected for storage.

4 parts water

Open

1 part liquid
detergent

3. Apply the liquid detergent solution to all visible and
accessible gas connections, including the connection to
the gas cylinder. Bubbles will appear in the liquid detergent
solution if connections are not properly sealed. Tighten
or rectify as necessary.

OFF

LO

IGN

HI

The following diagrams are examples of outdoor areas.

These same principles apply to canopy or shaded cloth areas.

THIS APPLIANCE SHALL ONLY BE USED IN AN ABOVE GROUND OPEN AIR SITUATION WITH NATURAL
VENTILATION, WITHOUT STAGNANT AREAS, WHERE GAS LEAKAGE AND PRODUCTS OF COMBUSTION
ARE RAPIDLY DISPERSED BY WIND AND NATURAL CONVECTION.

ANY ENCLOSURE IN WHICH THE APPLIANCE IS USED SHALL COMPLY WITH ONE OF THE FOLLOWING:

OUTDOOR AREAS

6

6

• AN ENCLOSURE WITH WALLS
ON ALL SIDES, BUT AT LEAST
ONE PERMANENT OPENING AT
GROUND LEVEL AND NO
OVERHEAD COVER

• WITHIN A PARTIAL
ENCLOSURE THAT INCLUDES
AN OVERHEAD COVER AND NO
MORE THAN TWO WALLS

• WITHIN A PARTIAL
ENCLOSURE THAT INCLUDES
AN OVERHEAD COVER AND
MORE THAN TWO WALLS, THE
FOLLOWING SHALL APPLY:

(i) AT LEAST 25% OF THE TOTAL
WALL AREA IS COMPLETELY
OPEN: AND
(ii) AT LEAST 30% OF THE
REMAINING WALL AREA IS
OPEN AND UNRESTRICTED

• IN THE CASE OF BALCONIES,
AT LEAST 20% OF THE TOTAL
OF THE SIDE, BACK AND FRONT
WALL AREAS SHALL BE AND
REMAIN OPEN AND
UNRESTRICTED

• DO NOT USE YOUR BARBECUE
IN GARAGES, PORCHES,
BREEZEWAYS, SHEDS OR
OTHER ENCLOSED AREAS.

YOUR BARBECUE IS TO BE
USED OUTDOORS ONLY.
Refer below.

• THE BARBECUE IS NOT
INTENDED TO BE INSTALLED IN
OR USED ON RECREATIONAL
VEHICLES AND/OR BOATS AND
SHOULD NOT BE PLACED
ADJACENT TO OR UNDER ANY
SURFACE THAT WILL BURN.

• DO NOT OBSTRUCT THE FLOW
OF COMBUSTION AND
VENTILATION AIR AROUND
THE BARBECUE HOUSING
WHILST IN USE.

Both ends
open

30% or more in total of
the remaining wall area
is open and unrestricted

30% or more in total of
the remaining wall area is
open and unrestricted

Open side at
least 25% of total
wall area

Open side at
least 25% of total
wall area

ASSEMBLY

8

8

LEFT

SIDE

Phillips flat-head screw 1/4" x 1/2"
Qty: 4

Phillips flat-head screw 3/16" x 3/8"
Qty: 4

Attach side panels to bottom shelf.

2

Phillips-head screw 1/4" x 1/2"
Qty: 16

Attach castor seats to side panels.

NOTE: Castor seats are labelled for
correct location

Repeat for right side.

1

Door magnets

to front

LF

LR

Attach castor wheels to castor seat.
Attach door guide

3

Phillips-head screw 3/16" x 3/8"
Qty: 2

Door guide

A

B

A

B

B

B

B

B

A

A

B

B

A

A S S E M B L Y

10

10

Attach body support brackets.

7

RIGHT

SIDE

Phillips-head screw 3/16" x 3/8"
Qty: 6

Flange nut 3/16"
Qty: 6

Screw

Nut x3

Phillips-head screw

3

/16" x 1/4"

Qty: 4

Phillips-head screw

3

/16" x 3/8"

Qty: 4

Insert the bottom door hinge pin into the lower door hinge
bracket holes. Depress the spring loaded top door hinge
pin and line up with the top hinge bracket holes, and release
the pin. Attach door handles and towel rack to the inside
panel of doors.

8

A

A

A

B

B

Towel rack
Locate spice rack into
slots inside left door

Note: Change of screws for securing Towel Rack:

4 x self tapping screws have been attached to original hardware
pack to replace original 4 x metal threaded 3/16” screws. Please
use self tappers to secure towel rack. Original screws may still
be enclosed in hardware pack and will remain after assembly.

ASSEMBLY

11

11

Install lighting stick.

10

Install grease tray / water tray.

NOTE:

The grease tray is also designed to
hold water for certain cooking methods.
Refer to pages 19 - 22 for further information.

11

Attach barbecue body to trolley.

Remove all loose components from the head assembly

before lifting / installing. This step will require two people.

Release regulator from underneath the body by cutting
the cable tie. Feed regulator through the hole in the trolley
separation panel. After assembly is complete close the
hatch (located underneath) around the gas hose.

9

Phillips-head screw 1/4" x 13/16"
Qty: 4

ASSEMBLY

12

12

TEST FOR LEAKS WITH A
SOAP SOLUTION, NEVER WITH AN
OPEN FLAME (Refer to pages 4 and 5).

CONNECTING TO, AND DISCONNECTING
FROM GAS SOURCE – propane model

CONNECTING TO GAS SOURCE

1. Place the gas cylinder into the gas cylinder tray and face
the gas cylinder valve to the left front corner. Secure with
the wing bolt.

2. Attach cylinder connection
device of regulator and hose
assembly to cylinder
valve outlet.

Tighten firmly.

3. Open the gas
cylinder valve fully
to allow gas to flow.

4. Leak test all accessible
connections thoroughly
using a soapy water
solution prior to lighting the barbecue.

Refer to Safety information, pages 4 and 5.

5. If a leak is found, turn gas cylinder valve off and do not use
barbecue until repairs or replacement can be made.

DISCONNECTING FROM GAS SOURCE

1. Turn the burner control ‘OFF’.

2. Turn the gas cylinder valve off fully.

3.

Detach the regulator assembly from gas cylinder

valve.

IMPORTANT: Before connecting and disconnecting
barbecue to gas source, ensure burner controls are
in ‘OFF’ position.

NOTE: The ‘OFF’ position on the control panel is
identified by either a small black dot, a short vertical
black line, or the word ‘OFF’.

When the marking, or the word ‘OFF’ printed on
the control knob, aligns with the printed marking on
the control panel, then the burner is in the fully off
position.

CAUTION:

When the appliance is not in use, the gas

must be turned off at the gas cylinder

.

Familiarise yourself with the general information and safety guide­lines located at the front of this booklet. Check to see that gas
cylinder is filled and that end of each burner tube is properly
located over each valve orifice. Set burner controls to

‘OFF’

position.

ENSURING BURNER CONTROLS ARE OFF

Direction for
tightening

Gas
cylinder

Gas cylinder

pull-out tray

Cylinder valve
outlet

Unscrew igniter cap from control panel. Place supplied AA battery
into the igniter slot with positive pole facing you. Position the cap
and spring over the AA battery and tighten onto control panel.

INSTALL IGNITER BATTERY

Spring

AA battery

Igniter slot

Igniter

cap

Barbecues for use on natural gas must be installed by an
authorised person. This appliance is not readily converted from
propane to natural gas. Natural gas units are factory assembled.

NATURAL GAS INSTALLATION

1. Connect a manometer to the test point located at the

manifold connection.

2. Light all burners and set at maximum rate.

Refer to page 14

for lighting instructions.

3. Adjust the regulator to an operation pressure of 0.95 kPa.

SETTING APPLIANCE TEST POINT PRESSURE

• DISCONNECT AND REMOVE GAS
CYLINDER WHEN MANOEUVRING THE
BARBECUE OVER UNEVEN SURFACES
OR CARRYING UP AND DOWN STAIRS.

• IF THIS INFORMATION IS NOT
FOLLOWED EXACTLY, A FIRE
CAUSING DEATH OR SERIOUS INJURY
MAY OCCUR!

• DO NOT STORE A SPARE GAS
CYLINDER UNDER OR NEAR THIS
APPLIANCE.

• THIS BARBECUE IS ONLY TO BE
USED OUTDOORS.

ASSEMBLY

13

13

INSTALLING COOKING COMPONENTS

DO NOT COVER ENTIRE COOKING
SURFACE WITH SOLID PLATES,
AS THIS WILL RESULT IN POOR
COOKING PERFORMANCE, OR THE
BURNERS MAY GO OUT, CREATING A
HAZARDOUS SITUATION.

Place grill plates on front and rear bowl ledges. Place the secondary
cooking rack into the slots on the barbecue bowl side panels.

Slots for secondary
cooking rack

Grill plates

Secondary cooking rack

• CHECK PERFORMANCE OF
BURNERS PRIOR TO INSTALLING
BARBECUE PLATE COMPONENTRY.
Refer to page 14 for lighting instructions

• DO NOT SMOKE WHEN ATTEMPTING
TO IGNITE BARBECUE.

• NEVER USE VOLCANIC ROCK,
HEAT BEADS OR OTHER MATERIAL.

• ALWAYS USE PROTECTIVE GLOVES
WHEN HANDLING HOT COMPONENTS.

Before first use and at the beginning of each barbecue season:

1. Please read

Safety, Lighting and Operating

instructions

carefully.

2. Check gas valve orifices, burner tubes and burner ports for
any obstructions.

eg. spiders, webs, insects.

3. Check and ensure the gas cylinder is full.

4. Ensure all connections are securely tightened.
Check for gas leaks.

Refer to pages 4 and 5.

NOW YOUR BARBECUE IS READY TO USE

The temperature gauge is used as a guide to cooking temperatures
when cooking with the hood closed. When an opening is provided
in the hood, this allows for the installation of the temperature
gauge.

Install as shown in the diagram, if not factory fitted.

TEMPERATURE GAUGE

NOTE: Burners are fitted with a thermal shut-off
feature. After ignition, the control knob must
continue to be depressed at the ‘HI’ position.
Refer to step 5.

1. Open the hood before attempting to
light burners.

2. Set burner control knobs to

‘OFF’

and open gas source.

3. Push and turn required burner control
knob to

‘IGN’.

4. Push the control knob in and hold to
ignite the burner. The burner should
light within 15 seconds.

5. Once the burner is ignited,
continue to depress the control
knob and rotate to

‘HI’ position.

Hold for 10 seconds to bypass the
thermal shut-off.

6. If burner does not light, turn burner
control knob to

‘OFF’, wait 5 minutes

for gas to clear, then retry.

7. Once one burner is lit, the adjacent burner pairs can be lit
by turning its control knob to

‘HI’.

BURNER IGNITION

7. Once one burner is lit, the adjacent burner pairs can be lit
by turning its control knob to

‘HI’.

Lighting hole

Lighting stick

Lit match

To light your gas barbecue by match, insert a match into

the lighting stick and follow steps 1 through 6 of the Lighting
instructions. Then, light the match and place lighting stick through
the lighting hole on the left side of the barbecue as shown below.

Position the lit match on the face of either the rear-left or

front-left burner. Turn the appropriate control knob to

‘HI’. Refer

to diagram at step 7 of

‘Burner Ignition’.

The burner should light
immediately.

MANUALLY LIGHTING YOUR BARBECUE
BY MATCH

OPERATION

14

14

NOTE: Cross lighting is not applicable between
front and rear burner.

8. Adjust burner control knobs to

the desired cooking

temperature.

9. If ignition cannot be achieved refer to page 16, ‘Fault Finding’.

• THE HOOD MUST BE IN THE OPEN
POSITION FOR LIGHTING.

• DO NOT SMOKE AT ALL TIMES
WHEN ATTEMPTING TO IGNITE THE
APPLIANCE.

• CAUTION:

DO NOT MOVE TROLLEY

WHILE APPLIANCE IS IN OPERATION.

• CAUTION:

DO NOT LEAVE THIS
APPLIANCE UNATTENDED WHEN
BURNER/S IS ALIGHT.

LIGHTING PROCEDURES

Rear-left Rear-right

Front-left Front-right

Rear-left Rear-right

Front-left Front-right

OFF

IGN

LO

HI

IGN

HI

LO

OFF

OPERATION

15

15

NOTE: The following is only a guide. Refer to pages
19 - 22 for more detailed information on cooking with
this appliance.

‘HI’ setting – Use this setting only for warm up, for searing steaks
and chops, and for burning food residue from the grill plates after
the cooking is over. Rarely, if ever, do you use the

‘HI’ setting for

extended cooking.
‘MEDIUM’ setting (mid-way between ‘HI’ and ‘LO’). Use this setting

for most grilling, and for cooking hamburgers and vegetables.
‘LO’ setting – Use this setting when cooking very lean cuts such

as fish.

Actual cooking surface temperatures vary with outside

temperature and the wind conditions.

COOKING TEMPERATURES

BURN-OFF

Before cooking on your barbecue for the first time, burn-off any
residual oils or foreign matter from the cooking plates.
ENSURE THE HOOD OPEN, and operate at ‘HI’ setting for
approximately 15 minutes. Allow to cool then wash
grill/plate/pan thoroughly with soap suds and scrubbing
brush. Rinse thoroughly and wipe clean with a cloth. Your
grill/plate/pan is ready to use.

PRE HEATING

With the hood open, ignite burners. Once ignition is established,
close the hood. Leave burners on

‘HI’ for 10 minutes or until the

temperature reaches a suitable level for cooking. DO NOT
EXCEED 250ºC. Modulate the required temperature by turning left
and right burners progressively to ‘

LO’.

OPERATING PROCEDURE

Cooking with the hood in the closed position helps to cook food more
quickly than in conventional barbecues with a simple lid. The hood
(when closed) helps to retain the heat more evenly and conserves
energy.

IMPORTANT: Never use any burner or combination of
burners on ‘HI’ for extended periods when cooking
with the hood down.

High direct heat when the hood is down may result in burnt

food, or damage to the appliance.

When roasting in your barbecue, food should be positioned
centrally over a roasting rack with the cooking pan underneath, or
directly in the cooking pan, or placed in a disposable aluminium
foil dish on top of a grill plate. Any combination of burners may
be used generally on a

‘LO’ setting.

If more heat is required, other burners can be used on

‘LO’.

Do not exceed 250ºC cooking temperature.

The heat circulates gently throughout the barbecue, cooking

the meat or poultry without any direct flame touching it.

COOKING WITH THE HOOD DOWN

FAULT FINDING

16

16

• SHOULD A FLASHBACK FIRE OCCUR
IN OR AROUND THE BURNER TUBES,
FOLLOW THE INSTRUCTIONS BELOW.
FAILURE TO COMPLY WITH THESE
INSTRUCTIONS COULD RESULT IN

• A FIRE OR EXPLOSION THAT COULD
CAUSE SERIOUS BODILY INJURY,
DEATH, OR PROPERTY DAMAGE.

• SHUT OFF GAS SUPPLY TO THE GAS
BARBECUE.

• TURN THE CONTROL KNOBS TO OFF
POSITION.

• OPEN THE BARBECUE HOOD.
PUT OUT ANY FLAME WITH A FIRE
EXTINGUISHER.

• ONCE THE BARBECUE HAS COOLED
DOWN, CLEAN THE BURNER TUBES
AND BURNERS ACCORDING TO THE
CLEANING INSTRUCTIONS IN THIS
OPERATION MANUAL.

1. Turn gas off at source and turn burner control knobs to

‘OFF’. Wait at least five (5) minutes for gas to clear, then
retry.

2. If your barbecue still fails to light, check gas supply and
connections.

3. Repeat lighting procedure. If your barbecue still fails to
operate, turn the gas off at source, turn the control knobs to
‘OFF’, then check the following:

•

OBSTRUCTION IN GAS LINE

Correction: Remove fuel line from barbecue. Do not
smoke! Open gas supply for one second to clear any
obstruction from fuel line. Close off gas supply at source
and reconnect fuel line to barbecue.

•

MISALIGNMENT OF IGNITER ON BURNER

Correction: Check for proper position of the electrode tip. The
gap between the spark electrode tip and spark receiver
should be approximately 4 - 5 mm. Adjust if necessary.
With the gas supply closed and all control knobs set to
‘OFF’ press the electric igniter cap and check for the presence
of a spark at the electrode.

•

DISCONNECTED ELECTRIC WIRES

Correction: Inspect the igniter junction box found behind the
control panel. Connect loose electric wires to junction box
and try to light the barbecue.

•

WEAK AA BATTERY

Correction: Unscrew the igniter cap and replace the battery.

IF THE BARBECUE FAILS TO LIGHT

CAUTION:

If burners go out during operation, close
gas supply at source, and turn all gas valves off.
Open hood and wait 5 minutes before re-attempting
to light (this allows accumulated gas fumes to
clear).

CAUTION:

Should grease fire occur, close gas supply
at source, turn off all burners and remove food until
fire is out.

KEEP THE VENTILATION OPENINGS OF THE
CYLINDER ENCLOSURE FREE AND CLEAR FROM
DEBRIS.

MAINTENANCE

17

17

Before initial use, and periodically, wash your cooking plates in a
mild soap and warm water solution. You can use a wash cloth or
vegetable brush to clean your cooking plates.

It is recommended the cooking plates be coated with a thin
layer of cooking oil on a regular basis to prevent rusting. Slight
rusting can be removed with a scrubbing brush before use.

CLEANING THE COOKING PLATES

Proper care and maintenance will keep your barbecue in top
operating condition and prolong its life. Follow these cleaning
procedures on a timely basis and your barbecue will stay clean
and operate with minimum effort.

CAUTION: Be sure your barbecue is off and cool
before cleaning.

CLEANING AND MAINTENANCE

Before initial use, and periodically thereafter, we suggest you wash
your barbecue using a mild soap and warm water solution. You
can use a wash cloth or sponge for this process. Do not use a
stiff wire or brass brush. These will scratch stainless steel and
chip painted surfaces

(varies by model) during the cleaning

process.

CLEANING EXTERIOR SURFACES

To reduce the chance of fire, the grease draining tray should be
visually inspected before each barbecue use. Remove any
grease and wash grease tray and receptacle with a mild soap and
warm water solution.

CLEANING THE GREASE TRAY

FAILURE TO READ AND FOLLOW THE
‘USE AND CARE INSTRUCTIONS’ COULD
RESULT IN A FIRE OR EXPLOSION
THAT COULD CAUSE SERIOUS BODILY
INJURY, DEATH OR PROPERTY
DAMAGE.

The stainless steel over time will be affected by ‘tea staining’ (the
brown discolouration of some stainless steel)

.

Tea staining can be reduced by washing the surface with
mild detergent and warm water. This should then be followed by
rinsing with clean cold water. We recommend the surface
then be wiped dry with a clean cloth.

CARE FOR STAINLESS STEEL

IN COASTAL AREAS, FREQUENT
CLEANING AND THE USE OF A COVER
IS RECOMMENDED TO PROLONG THE
LIFE OF THE APPLIANCE.
SALTY AIR WILL ADVERSELY AFFECT
EXPOSED PARTS.

DO NOT USE OVEN CLEANER TO CLEAN
THE BARBECUE.
SOME PROPRIETORY BARBECUE
CLEANERS MAY AFFECT / DAMAGE
SOME OF THE SURFACE COATINGS
USED ON THE APPLIANCE.
READ THE CLEANER INSTRUCTIONS
CAREFULLY.
IT IS RECOMMENDED TO TEST IN AN
INCONSPICUOUS PLACE FIRST.
GENERALLY WE RECOMMEND ONLY
WARM SOAPY WATER FOR CLEANING
THE APPLIANCE.

• KEEP BARBECUE AREA CLEAR AND
FREE FROM COMBUSTIBLE MATERI­ALS, GASOLINE AND OTHER FLAMMA­BLE VAPOURS AND LIQUIDS.

• DO NOT OBSTRUCT THE FLOW OF AIR
FOR COMBUSTION AND VENTILATION.

• KEEP THE VENTILATION OPENINGS OF
THE CYLINDER ENCLOSURE CABINET
FREE AND CLEAR OF DEBRIS.

• VISUALLY CHECK BURNER FLAMES
OCCASIONALLY TO ENSURE PROPER
FLAME PATTERN AS SHOWN BELOW.

• FAILURE TO COMPLY WITH THESE
INSTRUCTIONS MAY RESULT IN A
HAZARDOUS SITUATION WHICH, IF
NOT AVOIDED, MAY RESULT IN
INJURY.

Magnified view
of burner flame
through lighting
hole.

Burning-off excess food after every cookout will keep it ready for
instant use. However, at least every three months you must give
the entire barbecue a thorough cleaning to minimise your risk of
grease fire and keep the barbecue in top condition.

Follow these steps:

1. Turn all burner valves to the full ‘OFF’ position.

2. Turn the gas off at the source.

3. Inspect hoses for cracking, cuts or any other damage, and
replace as necessary.

6. Scrape and wipe off excess fat and food particles from the
barbecue panels.

NOTE: Do not brush of scrape the burner
surfaces. This will cause damage.

If burners become blocked, contact place of
purchase or manufacture to arrange service.

ANNUAL CLEANING OF THE
BARBECUE INTERIOR

MAINTENANCE

18

18

• BEWARE OF SPIDERS.
BURNER TUBES SHOULD BE
INSPECTED AND CLEANED
PERIODICALLY.

• SPIDERS AND SMALL INSECTS CAN
OCCASIONALLY SPIN WEBS OR MAKE
NESTS IN THE BURNER TUBES.
THESE WEBS CAN LEAD TO A GAS
FLOW OBSTRUCTION WHICH COULD
RESULT IN A FIRE IN AND AROUND
THE BURNER TUBES.

• THIS TYPE OF FIRE IS KNOWN AS
‘FLASH-BACK’ AND CAN CAUSE

SERIOUS DAMAGE TO YOUR
BARBECUE AND CREATE AN UNSAFE
OPERATING CONDITION FOR THE
USER.

• ALTHOUGH AN OBSTRUCTED BURNER
TUBE IS NOT THE ONLY CAUSE OF
‘FLASH-BACK’ IT IS THE MOST
COMMON CAUSE AND FREQUENT
INSPECTION AND CLEANING OF THE
BURNER TUBES IS NECESSARY.

We recommend that you minimise the barbecue’s exposure to
the elements. High moisture content in the air

(rain, mist, salt

spray etc.)

can affect metal components and lead to material
breakdown. If left in an area subjected to high moisture
content, we strongly recommend that you observe the
cleaning procedure on a regular basis and cover the appliance
whilst not in use

(covers are available as an optional extra).

Material breakdown from high moisture conditions can be
avoided if the appliance is well protected from the weather
and regular cleaning is carried out.

STORAGE

COOKING

19

19

GRILLING POULTRY

Half fill grease / water tray and turn the barbecue burners on ‘HI’.
Close hood and preheat your barbecue 2 - 3 minutes. Open hood
and place food on the mid section of a grill plate. Sear 2 - 3 minutes
on each side then adjust the infrared burners to

‘LO’ and continue

cooking until desired preference.

To minimise flare-ups, use skinless poultry or use the indirect
method. Place the poultry on one side of the barbecue with the
opposing burners on

‘LO’ heat, and lower the barbecue hood.

GRILLING PORK

Half fill grease / water tray and turn the barbecue burners on ‘HI’.
Close hood and preheat your barbecue 3 - 5 minutes. Open hood
and place food on the mid section of a grill plate. Sear 2 - 3 minutes
on each side then adjust the Infrared burners to

‘LO’ and continue

cooking until desired preference.

Grilling times will vary according to meat thickness.

WHOLE FISH AND WHOLE FILLETS

Half fill grease / water tray and turn the barbecue burners on ‘HI’.
Close hood and preheat your barbecue 3 - 5 minutes. Open hood
and place food (skin down) on the mid section of a grill plate.
Sear two minutes on each side then adjust the Infrared burners to
‘LO’ and continue cooking until fish is opaque but still moist.

VEGETABLES AND FRUIT

Half fill grease / water tray. Prepare your fruit or vegetables and
brush with butter or basting sauce if desired. In some instances,
you may want to barbecue vegetables and fruit directly over the
heat, using the supplied grill plates.

Foods that work best with direct heat are relatively soft and
require a short cooking time: mushrooms, zucchini, tomatoes
and skewered fruit such as apricots, peaches, pineapple,
strawberries and kiwis. Remember the barbecue hood must
remain up when cooking directly.

To cook indirectly, the food should be placed on the left or
right side of your barbecue (or secondary rack) with the burners
lit on the opposite side. Either way, indirect cooking must be
done with the hood down.

GRILLING STEAK AND RIBS

Half fill grease / water tray and turn the barbecue burners on ‘HI’.
Close hood and preheat your barbecue 3 - 5 minutes. Open hood
and place food on the mid section of a grill plate.

Sear 2 - 3 minutes on each side then adjust the infrared
burners to

‘LO’ and continue cooking until desired preference.

You can also move the seared meat to the secondary cooking
rack to finish cooking. This method allows you to sear and prepare
larger amounts of meat and keep cooked food warm. Grilling
times will vary according to meat thickness.

GRILLING HAMBURGERS, BRATS AND SAUSAGES

Half fill grease / water tray and turn the barbecue burners on ‘HI’.
Close hood and preheat your barbecue 3 - 5 minutes. Open hood
and place food on the mid section of a grill plate. Sear 2 - 3
minutes on each side then adjust the infrared burners to

‘LO’ and

continue cooking until desired preference is achieved.

Cooking times will vary according to meat thickness.

For very firm vegetables, particularly potatoes and yams, we
recommend that you boil or microwave until almost cooked,
before placing them on the barbecue.

CAUTION: Infrared cooking times will be much
shorter than traditional grilling so never operate
this appliance unattended.

NOTE:

Do not use aluminum foil to wrap vegetables
and fruit. infrared heat does not cook through
aluminum foil and reflective pans.

Cut of meat Approx. total cooking times

T-bone steak Rare: 4 - 6 min
Sirloin steak Medium: 6 - 8 min
Beef spare ribs Well done: 8 - 10 min
Porterhouse steak
New York strip steak
Hamburgers Rare: 3 - 4 min
Brats Medium: 5 - 6 min
Sausages Well done: 6 - 8 min
Chicken breast Direct method:
(cook with bone down) approximately 6 - 8 min
Chicken wings Indirect method:
Drumsticks up to 30 minutes
Whole bird Indirect method:
(cook with breast up) approximately 1 hour
Chops Medium: 10 - 12 min
Loins Well done: 12 - 14 min
Cutlets
Whole fish Approx. 8 - 18 min or
Whole fish fillets until fish is opaque

COOKING

20

20

INFRARED HEAT SETTINGS

The suggested heat settings and cooking times shown are
approximate. Unlike the controlled environment inside your
kitchen, variables including outside temperatures, direction and
conditions of wind, as well as barbecue location will affect your
barbecue’s heat distribution. Because these condition vary, and
no two backyards are alike, we offer this guide as a convenience.
We recommend you monitor your barbecue closely and rotate
foods often to prevent over-cooking and ensure the most delicious
results every time.

PREPARING TO ROAST

Roasting uses the indirect cooking method. Therefore, the food
should be placed on the left or right side of your barbecue with
the burners lit on the opposite side. You can also use an optional
cast-iron pan underneath food allowing you to collect juices for
making gravies. Remember, indirect cooking requires the hood
of your barbecue to be down.

Half fill grease / water tray. Preheating your barbecue is not
required for slow cooking methods such as roasting. If you do
choose to preheat your barbecue before roasting, turn the burners
on

‘HI’ and close hood for approximately two minutes.

Type of food How cooked Approx cooking times

Beef Rare 30 min / kg

Medium 40 min / kg
Well done 45 min / kg

Lamb Medium 30 min / kg

Well done 40 min / kg
Veal 50 min / kg
Pork 50-60 min / kg
Chicken 37-45 min / kg
Duck 45 min / kg
Fish 18 min / kg
Turkey, 7 kg 37-45 min / kg + 20 min
Turkey, 7 kg 30-40 min / kg + 10 min

Oven temperature Recommended

barbecue setting

Slow 150º- 170ºC Left or right two burners on ‘LO’

Moderate 180º- 200ºC All four burners on ‘LO’

High 210º- 250ºC LF + RR burners on ‘HI’ and

LR + RF burners on ‘LO’

FOOD PREPARATION

Trim meat of excess fat. Truss meat and poultry with cooking
string to retain shape if desired. Bacon strips can be used to
cover the outside surface of lean meat and poultry to help prevent
it from drying out. To keep food moist during roasting be sure to
keep the water tray filled.

If using an optional cast-iron pan for cooking, you should

also add liquid to prevent burning the bottom of your food.

PREPARING TO BAKE

To bake in your new barbecue you’ll need a baking dish or cast­iron cooking pan, and a pair of flame retardant barbecue mitts.
If the cooking pan is cast-iron be sure to season the pan before
use. Half fill grease / water tray. Preheat your barbecue three
minutes, then lower heat as needed. Baking uses the indirect
cooking method. To cook indirectly, the food should be placed
on the left or right side of your barbecue with the burners lit on
the opposite side. This is the slow cooking method. A faster
indirect method is to place your food in an optional cast-iron
cooking pan and place it in the centre of the barbecue with all
burners on

‘LO’. If higher heat is desired, turn Left Front (LF) and

Right Rear (RR) burners on

‘HI’ with Left Rear (LR) and Right

Front (RF) burners on

‘LO’ to create a crossray cooking pattern.

Either way, indirect cooking must be done with the hood down.

TIPS FOR BAKING

Prepare your favourite recipe as you would in the kitchen. You
will need to stir the food several times as it bakes, and add
additional liquid as required. Watch the temperature, and adjust
to cook according to your recipe directions.

BAKING TECHNIQUES

TIPS FOR ROASTING

Except when roasting with water in a roasting pan, the juices that
collect in the pan can be used as the base for a tasty sauce or
gravy. Place a cooking pan directly over the heat, add extra butter
if needed, then add several spoonfuls of flour to thicken sauce.
Finally, add sufficient chicken or beef stock to obtain the desired
consistency.

Once the meat is cooked, remove it from your barbecue and
cover with a piece of foil. Allow it to stand for 10 - 15 minutes
which allows the juices to settle. This will make carving easier
and ensure a tender, juicy roast.

NOTE: Do not exceed 250ºC cooking temperature as
this may damage the appliance.

COOKING

21

21

Half fill a cooking pan with vegetable or corn oil. Half fill
grease / water tray. Turn the barbecue burners on

‘HI’, close

hood and preheat your barbecue 3 - 5 minutes.

Open hood and place cast-iron pan on the mid section of a
grill plate then adjust the Infrared burners to

‘LO’.

Check the temperature of the oil carefully with a frying
thermometer or test with a cube of bread. The cube of bread
should brown in about 30 seconds for most cooking needs. A
temperature between 175ºC and 200ºC is optimal for preparing the
majority of deep-fried foods.

FOOD PREPARATION

Foods being deep-fried taste better when coated with either batter
or breadcrumbs to add flavour and prevent moisture from escaping.

TIPS FOR DEEP-FRYING

Wear a flame retardant barbecue mitt and slowly lower foods into
the hot oil using a wire scoop, fry-basket or stainless steel tongs.
Add only a small quantity of food to the oil, allow it to cook, then
repeat with another small quantity. This ensures the oil doesn’t
drop in temperature. Once the food is cooked, remove it carefully
and drain onto a paper towel. Turn the heat off as soon as you
have finished deep-frying and allow your pan to cool. When the
oil is cool, remove all remnants of fried foods by straining it
through a fine metal sieve, and store it in a clean bottle for future
use.

TECHNIQUES

This method of cooking is popular around the world and
can be easily accomplished outdoors on your gas barbecue. It’s
a quick and healthful way of preparing a complete meal using
meat, poultry or seafood in infinite combinations with other
interesting ingredients like vegetables, rice or noodles.

PREPARING TO STIR-FRY

Although it is possible to stir fry in other dishes, a wok is your
best tool. Its high sides enable the cook to stir food without
spillage. Its construction allows you to cook quickly at high
temperatures, with instant control of heat which is essential for
successful stir frying.

FOOD PREPARATION

Slice meat and poultry into long thin strips and cube fish fillets.
Remove all fat from meat and poultry and cut large vegetables
into even slices or cubes.

Marinate foods for extra flavour and tenderness. Marinating
times will vary for red meat, fish and or various cuts. Less tender
cuts of meat should be marinated longer. Remember to always
chill marinating food in the refrigerator prior to cooking.

Stir-fry meats, poultry or fish first. Next, add hard vegetables
like carrots. Then continue with softer vegetables like snowpeas
and peppers. To ensure even cooking, continually stir and toss
the food in the wok using a wooden spoon or spatula.

TIPS FOR STIR-FRYING

Place a wok on a grill plate or side burner directly over a ‘HI’ heat.
Add only a small amount of food at a time to ensure fast cooking
and also to allow the wok to reheat between ingredients.

GUIDE TO STIR-FRYING

TECHNIQUES

A wide variety of foods can be deep-fried outdoors on your
barbecue, from potatoes, to seafood and chicken. Deep-frying
uses a large portion of oil.

The outdoor location is ideal for deep-frying as smoke,
grease and smells disperse in the open air instead of collecting
on the ceiling of your kitchen.

PREPARING TO DEEP-FRY

Deep-fry on your barbecue using an optional cast-iron pan over
direct heat.

GUIDE TO DEEP-FRYING

PREPARING TO SMOKE

Vegetables are generally easy to cook on the barbecue. The
cooking rack makes it convenient because you can still use the
main cooking area while the vegetables are suspended above the
grill plates.

Pre-cook hard vegetables by briefly boiling or microwaving
them before cooking on the barbecue. Do not barbecue your
vegetables wrapped in aluminum foil. Infrared heat does not
cook through aluminum foil and reflective pans.

To keep vegetables moist, regularly brush them with butter
or oil.

The cooking rack can be used for purposes other than just
the obvious. Consider using the rack for warming french bread,
garlic bread, croissants or even bagels.

GUIDE TO USING THE SECONDARY
COOKING RACK

COOKING

22

22

PREPARING TO SMOKE

Smoking gives food a distinctive, delicious flavour. You will find
a variety of wood chips available for use in smoking grilled foods.
Pre-soaking of wood chips may be required so read and follow
the manufacturers instructions for preparing smoking chips prior
to use.

NOTE: It is our experience that many smoking chip
products do not actually produce a smoke but
instead infuses the food with flavour. Please read
product labels carefully and if in doubt, ask your
retailer for details.

USING A CAST-IRON SMOKER BOX

There are many optional smoker boxes available for purchase but
cast-iron is the type recommended for use with your infrared
barbecue.

Follow these guidelines and always refer to the label of your
smoking chips for specific directions.

Half fill water tray and turn the left or right barbecue burners
on

‘HI’. Close hood and preheat your barbecue 3 - 5 minutes.

Fill your smoker box with your prepared smoking chips.

Wear a flame retardant barbecue mitt and place your smoker
box about 15 cm from the back of a grill plate directly above a lit
barbecue burner. Allow smoker chips to heat about 30 minutes
(or until the scent of smoke is evident) then turn burners to ‘LO’
and add your food.

To cook indirectly, the food should be placed on the left or
right side of your barbecue (or secondary rack) opposite the lit
burners and smoker box. When cooking with a smoker box the
hood must be down.

TIPS FOR SMOKING

You can reduce the strength of the smoke flavour by only smoking
for half or three quarters of the cooking time.

Foods naturally high in oils lend themselves well to smoking,
while drier foods benefit from a marinade.

• Tuna steaks, marinated in asian flavours of sesame oil, soy

sauce and sherry.

• Pork fillets, rubbed with ginger, orange rind and brushed

with maple syrup.

• Mussels, brushed with lemon rind and chilli oil.

• Lamb cutlets, marinated in virgin olive oil, lemon, oregano

and black pepper. The same marinade can be used for a

whole leg or rack of lamb.

• Chicken, boneless chicken pieces, especially sliced

breasts.

• Fish, sliced fillets of firm fish, assorted seafood such as

prawns, scallops and calamari.

• Pork, sliced fillets, diced or minced pork, sliced leg steak,

sliced chops.

• Beef, sliced fillet, rib-eye, round, rump, sirloin.

• Lamb, sliced fillet, round, loin.

GUIDE TO SMOKING

BALANCING THE FOOD

In rotisserie cooking, balancing the food is of utmost importance.
The rotisserie must turn evenly or the stopping and starting action
will cause the food to cook unevenly and possibly burn the heavier
side.

The easiest foods to balance are those of uniform shape
and texture. To test if the food is balanced correctly when secured,
place the ends of the rotisserie spit loosely in the palms of your
hands. If there is no tendency to roll, give the spit a quarter turn.
If it is still stable, give it a final quarter turn. It should rest without
turning in each of these positions. It can then be attached to your
barbecue.

FOOD PREPARATION

When preparing poultry, truss the birds tightly so that wings and
drumsticks are close to the body of the bird.

The cavity of the bird may be stuffed prior to this. Pull the
neck skin down and, using a small skewer, fix it to the back of the
bird. Push the rotisserie spit through lengthwise, catching the
bird in the fork of the wishbone. Centre the bird and tighten with
the holding forks. Test the balance as described before.

A rolled piece of meat requires the rotisserie skewer to be
inserted through the centre of the length of meat, then secured
and balanced. For meats that contain bones, it is best to secure
the rotisserie skewer diagonally through the meaty sections.

SLOW COOKING WITH A ROTISSERIE

This appliance is equipped with bi-lateral infrared burners and is
the ideal set-up for rotisserie cooking because of the unique position
and angle of the infrared burners.

Rotisserie cooking produces foods that are moist,
flavoursome and attractive. The optional rotisserie kit is most
commonly used for cooking meat or poultry and is designed to
cook food slowly. A cooking pan can be placed beneath the food
to collect juices for basting and gravy.

After your food is balanced on the rotisserie spit and
attached to your barbecue, half fill grease / water tray and turn the
rotisserie motor on. Observe the rotation to be sure the rotisserie
is turning evenly, then turn the front and rear burners on

‘LO’.

Infrared rotisserie cooking on

‘LO’ heat can be done with the

hood open or closed.

CAUTION: DO NOT rotisserie cook with all burners
on ‘HI’ and the hood closed. The intense infrared
heat will overcook your food and can damage your
barbecue. Never operate this appliance unattended.

When cooking with the hood down, apply standard
oven temperatures. Refer to page 19.

INFRARED ROTISSERIE COOKING

23

23

PARTS LIST

24

24

Ref Description Part # Qty Ref Description Part # Qty

1 Hood assembly P0014708MA 1

2 Hood handle P00205087B 1

2a Hood handle bracket – left P00301016E 1

2b Hood handle bracket – right P00302016E 1

3 Temperature gauge P00601011B 1

4 Protective pad P05518002I 2

5 Cooking rack / secondary P01516003A 1

6 Grill plate P01615028E 5

7 Bowl panel – rear P06906025C 1

8 Bowl wind shield P06906026C 1

9 Grease tray heat shield – upper P06901014A 1

9a Grease tray heat shield – lower P06901015A 1

10 Infrared burner assembly P02005009A 4

11 Bowl panel – front / rear P0075401JA 2

12 Bowl panel – front upper P0075501JA 1

13 Bowl panel – rear upper P0075601JA 1

14 Bowl grease shield – lower front P06902015C 1

14a Bowl grease shield – lower rear P06902016C 1

15 Bowl grease shield – upper P06902014C 2

16 Bowl panel – left P0072076EC 1

17 Bowl panel – right P0072176EC 1

18 Bowl grease shield – upper, left / right P06901003A 2

19 Bowl grease shield – lower, left / right P06902017C 2

20 Manifold assembly

– propane Y0060418 1set

20 Manifold assembly – NG Y0060419 1set

20a Manifold – for valves P05005222F 1

20b Gas Valve heat shield P03009161B 1

20c Gas valve – left (without jet), propane P03243001A 2

Gas valve – left (without jet), NG P03243002A 2

20d Gas valve – right (without jet), propane P03243003A 2

Gas valve – right (without jet), NG P03243004A 2

21 Control panel – upper P02909351S 1

22 Control panel – lower, with screen print P02909796A 1

23 Control knob seat P03413011J 4

24 Knob P03419473L 4

25 Electric igniter – 4 port P02502184C 1

25a Electric wire set – 4 contact P02615099A 1

26 Electric wire with electrode – left front P02618003C 1

26a Electric wire with electrode – left rear P02618004C 1

27 Electric wire with electrode – right front P02618005C 1

27a Electric wire with electrode – right rear P02618006C 1

28 Connector with infrared orifice –

propane P06536003A 4

Connector with infrared orifice – NG P06536004A 4

29 Gas connector – rear P03701013A 2

29a Gas connector – front P03701014A 2

30 Thermocouple protector P03343003A 4

31 Electrode bracket – LF / RR P03343001A 2

32 Electrode bracket – RF / LR P03343002A 2

33 Thermocouple – LF / RF P05305014A 1

34 Thermocouple – LR / RR P05305015A 2

39 Manifold connector P03715005A 1

40 Gas manifold –

rear, propane P05005222A

Gas manifold – rear, NG P05005232A 1

40a Brass fitting with test point P03906009A 1

41 Grease / water tray P02717184A 1

41a Grease tray handle P02720023C 1

41b Wheel for grease tray P05354002A 4

42 Trolley partition panel P01003050D 1

42a Trolley panel cap P05535003P 1

43 Bowl support bracket – left P01301004B 1

44 Bowl support bracket – right P01302004B 1

45 Door top support P03306030C 1

46 Trolley left panel P07614011A 1

47 Trolley right panel P07615011A 1

48 Trolley rear side panel P07701069A 1

49 Door support bracket – upper left P03302033A 1

50 Door support bracket – upper right P03302034A 1

51 Castor seat – LF P05327021T 1

52 Castor seat – RF P05327023T 1

53 Door panel – left P04302044A 1

54 Door panel – right P04303045A 1

55 Door handle P00214004A 2

56 Spice rack P05204011B 1

57 Name plate P00410040G 1

58 Cylinder pull-out tray assembly Y03400048 1set

59 Trolley bottom shelf P01009043C 1

60 Castor seat – RR P05327024T 1

61 Castor seat – LR P05327022T 1

62 Castor P05110006D 4

63 Door guide plate P05510024A 1

64 Door magnet P05523001K 4

65 Towel rack P05212003B 1

66 Wing bolt S233G05591 1

67 Regulator P03603004A 1

Hardware pack P06003083A 1

This diagram is provided to assist you identify parts
if replacement is necessary. Contact your place of
purchase or the manufacturer to enquire about
parts, availability and or service.

Items included in your barbecue specification
may differ from the parts list, depending on region or
specific dealer specification.

NOTE: Side shelves and other related
components are sold separately.

3

2
4

5

9

18

33

34

33

30

32

31

34

16

19

10

25a

11

14a

14

15

20

21

57

22

39

26

27

26

27

42

41a

41b

41

29

29a

28

40

40a

44

42a

25

23

24

24

67

43

45

49

46

56

55

53

54

52

60

62

62

66

57

48

65

59

61

50

47

63

51

64

64

58

31

32

15

10

17

8

13

13

12

18

11

10

7

6

2a

1

2b

4

PARTS DIAGRAM

252526

26

Warranty Period

Kleenmaid Professional Series Outdoor Cooking Centres

emitefiLStainless Steel Frames

emitefiLsrenruB leetS sselniatS

sraeY 5sevlaV
sraeY 5 metsyS noitingI

sraeY 5strap rehto llA

emitefiLRoasting Hood

emitefiL

Pedestal

Should any part fail due to defective workmanship or faulty
materials within the specified period from the date of purchase,
Kleenmaid will repair or replace the defective part free of charge.

LP Gas Tank

The cylinder manufacturer is responsible for the materials,
workmanship and performance of the cylinder. Contact your
dealer or the cylinder manufacturer.

Warranty Administration

Warranty is administered by Kleenmaid.

Domestic Warranty

In addition to all statutory rights which you, the consumer, have
under the relevant laws in respect to this appliance, during the first
five years of ownership as the original purchaser of this Kleenmaid
appliance, we guarantee that any fault caused by faulty material
or workmanship becoming apparent will be rectified free of charge
for parts and labour, provided that all service is performed during
normal working hours by Kleenmaid or their designated agents.

Storage

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 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:

• Commercial use of the barbecue.

• 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. Barbecues must be covered when not in use.

• Cleaning and normal wear and tear. Service calls of this nature are chargeable.

• Cooktops must be covered when not in use.

• Unauthorised repairs during the warranty period.

• Removal or re-installation costs.

• We are not responsible for any consequential damages from any malfunction.

Conditions of Warranty

Service Assistance

1. The consumer, must make the appliance available for servicing and shall bear any costs incurred for any de-installation and /or re-installation
required to make the appliance available for servicing. Kleenmaid are not liable for any consequential damage incurred during
de-installation and/or re-installation.

2. The appliance is delivered to the Kleenmaid 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.

3. 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.

4. Installation must conform to the standards laid down by the local codes or, in the absence of local codes, with
AGA code AG:601 AS:5601:2002

5. No alterations or repairs have been carried out without obtaining Kleenmaid’s prior consent. Such repair or any replacement does not
extend the warranty period.

6. Where this warranty is inconsistent with any state laws, the statutory rights or the purchaser shall prevail.

7. Parts installed from other manufacturers products will nullify this warranty.

To assist you when phoning our After Sales Service Number to arrange a service call, please complete the following details and
have them ready when you call.

Model Number Serial Number

Kleenmaid store purchased from

Date of Purchase

Gas type: LPG NG

KLEENMAID AFTER SALES SERVICE: 1300 652 100

Date of Installation

TERMS OF WARRANTY

27

27

appliances available

in the Kleenmaid range

P80140162A 02/2007

the best products we can find.

We search the globe for products that meet our high standards of functionality, style and quality and
are proud of our innovative range sourced from countries throughout the world.

This outstanding appliance from our professional series is proudly handed crafted in Italy.

Washing Machines

Dryers

Dishwashers

Ovens

Cooktops

Outdoor Cooking Centres

Built-In Coffee Machines

Rangehoods

Freestanding Ovens and Cooktops

Sinks

Waste Disposals

Taps

Cookware

Refrigerators

Wine Cellars

Vacuum Cleaners

To find your nearest Kleenmaid Showroom

telephone 13 13 08.

Technical specifications and product sizes can be varied
by the manufacturer without notice.

Any cutouts for appliances should only be physical
measurements. Drawings are not to scale.

All information supplied is for general reference purposes
only and is on the understanding that Kleenmaid Pty
Limited will not be liable for any loss, liability or damage
whatsoever arising as a result of reliance of such
information.

Outdoor

Cooking Centres

Addendum to be read in

conjunction with operation / assembly instruction

P80140162A 02/2007

Professional crossfire

barbecue and pedestal

Model

OCCPB / OCCPBNG / OCCPP

Height – hood closed 1235 mm, hood open 1600 mm

Width

(with shelves) – 1630 mm, (without shelves) – 830 mm

Depth – hood closed 620 mm, hood open 765 mm

OVERALL DIMENSIONS

Barbecue and trolley

Description Qty

Side panel – right 1

Side panel – left 1

Bottom shelf 1

Castor seat
– 1 x left rear, 1 x left front, 1 x right rear, 1 x right front 4

Castors 4

Rear panel 1

Trolley bracket – front 1

Gas cylinder pull-out tray 1

Body support bracket 2

Doors 2

Hardware pack 1

Towel rack 1

Spice rack 1

Trolley separation panel 1

Door hinge – 1 x top left, 1 x top right 2

Barbecue body assembly 1

Grill plates 5

Secondary cooking rack 1

Grease / water tray 1

Rotisserie with light 1

Temperature gauge 1

CARTON CONTENTS

Only to be used outdoors

Addendum P/No.P80140214A

Install separation panel as per instruction.

6

A

C

D

B

Towel rack

Locate spice rack into
slots inside left door

ADDENDUM

Phillips-head screw 3/16" x 3/8"
Qty: 8

Flange nut 3/16"
Qty: 8

Phillips-head screw 3/16" x 3/8"
Qty: 4

Flange nut 3/16"
Qty: 4

Attach the trolley bracket front and rear panel.

4

DO NOT assemble right and left door hinges

Install gas cylinder tray.

5

Phillips-head screw 3/16" x 1/4"
Qty: 4

INSTALL RIGHT AND LEFT DOOR BETWEEN ORIGINAL
STEPS 5 & 6. THIS STEP REPLACES ORIGINAL STEP 8.

Insert the lower door hinge pin on the lower door bracket.
Place upper door bracket on upper left door hinge and
attach to trolley side panel using two (2)

3

/16" x 3/8" phillips-

head screws. Repeat for the right door.

!

B

C

D

Self-tapper screw M4 x 10 mm
Qty: 4

A