Photographs are not to scale.
Specifications subject to change
without prior notice.
Gas Barbecues
Assembly and Operating Instructions for Outback®
Modern Classic Trooper and Outback® Modern Classic Hunter Gas Barbecues
WARNING
• For outdoor use only.
• Read instructions before using the appliance. Failure to follow instructions could
result in death, serious bodily injury, and/or property loss.
• Warning: accessible parts may be very hot. Keep young children away.
• Do not move the appliance during use.
• Turn off the gas supply at the gas bottle after use.
• Any modification of the appliance, misuse, or failure to follow the instructions may be
dangerous and will invalidate your warranty . This does not affect your statutory rights.
• Retain these instructions for future reference.
• Leak test your barbecue annually. Check the hose connections are tight and leak test
each time you reconnect the gas bottle.
FOR YOUR SAFETY
If you smell gas:
1. Shut off gas to the appliance.
2. Extinguish any open flame.
3. Open barbecue lid or hood.
4. If odour continues, discontinue use and
contact your local dealer.
FOR YOUR SAFETY
1. Do not store or use petrol or other flammable
vapours or liquids in the vicinity of this or any
other appliance.
2. A gas bottle not connected for use shall not be
stored in the vicinity of this or any other
appliance.
0359
2
A. Parts List
Quantities vary according to model purchased. Specifications subject to change without prior notice. For more
details on hardware, please see ‘Hardware Reference Diagram’.
CODE PART QTY
Outback® Modern
Classic Trooper
Outback® Modern
Classic Hunter
HOOD
A1 Hood (Pre-Assembled to Body) 1
A2 Hood Handle 1
A3 Heat Gauge 1
A4 Heat Gauge Nut 2
A5 Warming Rack 1
BODY
B1 Large Cooking Grill 1
B2 Small Cooking Grill 1
B3 Small Cooking Griddle 1
B4 Flame Tamer 2
B5 Body (see Part A1: Hood) 1
B6 Knob
2 3
B7 Control Panel 1
B8 Burner
2 3
B9 Drip Tray 1
B10 Drip Tray Left Bracket 1
B11 Drip Tray Right Bracket 1
B12 Hose and Regulator 1
TROLLEY
C1 Side Shelf 2
C2 Short Leg Front 1
C3 Short Leg Rear 1
C4 Long Leg Front 1
C5 Long Leg Rear 1
C6 Screen 1
C7 Trolley Base 1
C8 Leg Endcap 2
C9 Axle 1
C10 Wheel 2
C11 Hubcap 2
HARDWARE
D1 M5x15 Bolt 4
D2 Ø5 Washer 4
D3 M5 Nut 4
D4 1/4-20UNCx22 Bolt 24
D5 M6x95 Bolt 8
D6 Ø6 Spacer 8
D7 Axle Washer 2
D8 Locknut 2
Pre-Assembled Component
Quantity varies according to model purchased
Appearance, size, and construction may differ according to model purchased
3
B. Parts Diagrams
Quantities vary according to model purchased. Specifications subject to change without prior notice. For more
details on hardware, please see hardware pack page.
B1
A1
A5
B3
B12
C1
C2
C5
C6
C7
C9
C10 C11
C8
D7
D8
A2
C3
C4
B2
A3
A4
B5
B10
B8
B6
B7
B4
B9
B11
4
C. Hardware Reference Diagram
Specifications subject to change without prior noti ce.
D1,D2,D3
D4
D5,D6
5
2
Attach the short (C2,C3) and long legs (C4,C5) to the trolley base (C7) using the 1/4-20UNC
bolts (D4). Take care to fix the legs with Velcro attached as shown in the illustration.
Attach the side shelves (C1) to the short (C2,C3) and long (C4,C5) legs using the 1/4-20UNC
bolts (D4).
D. Assembly
TOOLS NEEDED FOR ASSEMBLY:
Medium size flat blade or Phillips/crosspoint screwdriver, adjustable spanner or metric spanner set
The assembly of this barbecue requires 2 people
Whilst every care is taken in the manufacture of this product, care must be taken during assembly in case sharp
edges are present.
C5
C8
D4
C3
C7
(Photo depicts trolley from
the reverse side)
1
D4
C2
C1
C4
C3
C5
C2
C4
6
Turn the trolley over so that it stands on its side shelves. Slide the axle (C9) through the
corresponding holes in the short legs (C2,C3). Place a washer (D7) on each end of the
axle. Slide the wheels (C10) over each end of the axle. Secure the wheels into place with
the locknuts (D8). Snap the hubcaps (C11) into the wheels.
D8
C10
D7
C11
C9
C3
B1 B2 B3
4
3
Remove all cast iron cooking components, flame tamer, drip tray, and any internal packaging
from the barbecue body.
B4
7
B5
B5
Lay the assembled trolley on its side. Lay the body (B5) on its back and slide into position between the
trolley legs. Warning: Care must be tak en to ensure hood does not fall open unexpe ctedly. When
positioning the body of the barbecue, ensure the control panel is on the same side as the legs with
Velcro fastenings.
With the barbecue laid on the ground, insert a M6x95 bolt (D5) through the short leg, through a
spacer (D6), and secure the bolt into the sidewall of the body. Repeat the process for all the legs
until the body is completely fixed to the trolley.
6
5
D6
D5
8
8
7
Carefully stand the barbecue upright. Remove the plastic wrap from the flame tamer (B4) and
lay them carefully into the body ensuring it lies level within the body. Lay the cooking grill(B1,
B2) and griddle (B3) into place.
2 burner model configuration: Left — Large Cooking Grill, Right — Small Cooking Grill,
3 burner model configuration: Left — Large Cooking Grill, Middle — Small Cooking Grill,
Right — Small Griddle Plate.
NOTE: The flame tamers must be laid over the burners.
B4
B1 B2 B3
Carefully stand the barbecue upright, taking care to ensure the hood or lid does not fall open
unexpectedly.
Attach Drip Tray Right Bracket (B11) to barbecue body using M5x15 Bolts (D1), Ø5 Washers (D2)
and M5 Nuts (D3) as shown. Repeat above process for Drip Tray Left Bracket (B10).
NOTE: Ensure that the tabs of the brake ts which stop the drip tray are locate d at the back
of the barbecue.
D1
D2
9
(Rear view of the barbecue trolley.)
Attach the screen (C6) to the front left/right legs
as shown.
Attach the warming rack (A5) to the hood as
shown.
C6
10
9
Insert the Drip Tray (B9) by sliding it underneath the barbecue body.
B9
10
11
Leak Test Diagram
ASSEMBLY IS NOW COMPLETE.
PROCEED TO THE NEXT PAGE FOR INSTRUCTIONS ON OPERATION AND MAINTENANCE.
ALL JOINTS AND CONNECTIONS
MUST NOW BE LEAK TESTED BEFORE USING THE BBQ. FOR DETAILS OF LEAK TESTING, PLEASE
REFER TO INSTRUCTIONS ON
PAGE 12.
Connect the hose and regulator (B12) to the BBQ. Ensure the mating faces of the
connection are clean and not damaged. Do not use any sealing tape, paste or liquid
on the joint. The nut must be tightened with a spanner. Do not use force which may
damage the assembly.
11
Model Butane Minimum
Bottle Size
Propane Minimum
Bottle Size
Outback®
Trooper
15kg 6kg
Outback®
Hunter
15kg** 10kg
E. Important Information
Please read these instructions carefully
before assembly and use.
nRetain these instructions for future
reference.
nFor outdoors use only – do not use
indoors. Do not use below ground level.
nFor use with LPG bottled gas only. A fixed
pressure regulator of 28-30mbar must be
used for butane or 37mbar for propane.
The use of an adjustable regulator is
dangerous and must never be used with
this barbeque.
nLPG bottles should not be stored indoors.
nRemove plastic wrap from any part before
lighting.
nDo not use within 1m of any flammable
structure or surface.
nLP gas cylinders should not be placed
directly underneath the barbecue.
nLP gas cylinders must not be stored or
used in the horizontal position. A leak
would be very serious and liquid could
enter the gas line.
nOpen the barbecue l id bef ore l ightin g. T he
barbecue should never be lit or used while
the lid is closed.
nDo not move the barbecue while alight.
nThis barbecue mus t not be left unatt ended
when lit.
nParts of this bar becue become ver y hot –
care must be tak en when chil dren, elder ly
people, and animals are present.
nAlways turn off the gas bottle when the
barbecue is not in use.
nNever cover a barbecue until it has
completely cooled.
nLeak test the barbecue annually. Check
that the hose connect ion to the barbecue
is tight and leak test whenever the gas
bottle is reconnected.
nDo not store flamm able materials near this
barbecue.
nDo not use aerosols near this barbecue.
nFailure to follo w the manual’s instruct ions
could result in serious injury or damage.
nIf you have any queries regarding these
instructions, contact your local dealer.
F. Gas and Regulator
This barbecue, hose and regulator are
approved for use in the UK. T he barbecue is
also approved for use in other countries as
listed on the control panel and in the
Technical Specifications included in the
barbecue manual. If the ba rbecue is inten ded
to be used outside of the UK, th e consumer
MUST seek advice from the local qualified
gas supplier as to the suitability of the
barbecue and with regards to the correct
hose and regulator that they should be using.
This barbecue can use either propane or
butane LPG bottled gas. Propane bottles,
normally red coloure d, wil l suppl y gas a ll year
round, even on cold winter days. A spanner
may be
required to change gas bottles.
Butane bottles, normally blue, will supply
sufficient gas in summer, but perf ormance of
the barbecue ma y b e affected once the gas
temperature starts to fall below +10°C. The
bottle should never
be stood on the trolley
base and placed directl y under the barbecue.
Gas bottles should never be stored or used
laid on their side. Never store gas bottles
indoors.
For optimal performance, we suggest the
following:
** Can be used but th e m aximum heat output
will be restricted
Suitable regulator s for butane must have an
outlet pressure of 28-30mbar. For propane,
the regulator m ust have an out let pressur e of
37mbar. YOU MUST HAVE THE PROPER
REGULATOR AND BOTTLE IN ORDER
FOR THE BARBECUE TO OPERATE
SAFELY AND EFFICIENTLY. USE OF AN
INCORRECT OR FAULTY REGULATOR IS
DANGEROUS AND W ILL INVALIDATE ANY
WARRANTY. Please consult your local gas
dealer for the most suitable gas bottles and
regulators.
12
G. Installation
G1. Selecting a Location
This barbecue is for outdoor use only and
should be placed in a well-ventilated area.
Take care to ensure that it is not placed
UNDER any combustible surface. The sides
of the barbecue should NEVER be closer
than 1 metre from any combustible surface.
Keep this barbecue away from any
flammable materials!
G2. Precautions
Do not obstruct any ventilation openings in
the barbecue body. Position the gas supply
bottle on level ground next to the barbecue
and safely away from any source of heat.
Should you need to change the gas bottle,
confirm that the barbecue is s witched of f, and
that there are no sources of ignition
(cigarettes, open flame, sparks, etc.) near
before proceeding. Inspect the gas hose to
ensure it is free of any twisting or tension.
The hose should hang f reely with no bends,
folds, or kinks that could o bstruct free flow of
gas. Apart from the c onnection point, no part
of the hose should touch any hot barbecue
parts. Always inspect the hose for cuts,
cracks, or excessive wear before use. If the
hose is damaged, it must be replaced with
hose suitable for us e with LPG and m eet the
national standards for the countr y of us e. The
length of the hose shall not exceed 1.5m.
N.B.-The date on U.K. orange hose is the
date of manufacture, not the expiry date.
G3. Fixing the Regulator to the Gas Bottle
Confirm all barbec ue contr ol knobs ar e in the
off position. Connect th e regulator to the gas
bottle according to your regulator and bottle
dealer’s instructions.
G4. Leak Testing (To be performed in a
well-ventilated area.)
Confirm all control knobs are in the off
position. Detach the barbecue control panel
located across the front of t he barbec ue bod y
by pulling off the c ontrol knobs and r emoving
the control panel retaini ng screws. Open the
gas control valve on the bottle or regulator.
Check for leaks b y brushing a solution of ½
water and ½ soap over all gas system joints,
including all valve connections, hose
connections and regulator connections.
NEVER USE AN OPEN FLAME to test for
leaks at anytime. If bubbles form over any of
the joints, there is a leak. Turn off the gas
supply and retighten a ll joints. Repeat test. If
bubbles form again, do no t use the b arbecue .
Please contact your local dealer for
assistance. Leak tes t an nu ally, and whenever
the gas bottle is removed or replaced.
H. Operation
H1. nWarnings
nBefore proceeding , make certain that you
understand the IMPORTANT
INFORMATION section of this manual.
nThis barbecue is not desig ned to be used
with more than 50% of the cooking area
as a solid plate. Full coverage of plates
will cause excessive bu ild-up of heat and
damage the barbecue.
H2. Preparation Before Cooking
Line the drip tray with aluminium foil and fill
the drip tray with dry sand. This will absorb
excess cooking f at and make cleaning easier .
To prevent foods from sticking to the
porcelain, please us e a lo n g ha ndl ed br ush to
apply a light coat of c ooking or vegetable oil
before each barbecuing session.
H3. Lighting the Barbecue Using the
Integra-Spark Integrated I gn itio n System
• Open the roasting hood of your barbec ue
before lighting.
• Open the gas control valve on the gas
bottle or regulator.
• Push the control knob of t he burner you
wish to light and turn it anti-clockwise
until you feel resistance to the turning.
Pause 4 seconds, then continue turning
the control knob un til a clic k is heard a nd
the burner is lit. If burner does not light,
turn off the gas by pushing and hol ding i n
the control knob in at the “High” positi on
and turning to “Off”. The lighting
sequence can then be repeated 4-5 times
until the burner is lit. Ignite any of the
remaining burners in any order, as
needed. Confirm each burner is alight
before igniting another burner. If any
burner fails to ignite after foll owing above
13
procedure, turn all the knobs to the off
position. Close the gas valve on the gas
bottle. Wait five m inutes. Reattem pt all of
the above steps. If the barbec ue still fails
to light, please refer to the manual
ignition instructions below.
• After ignition, turn the burners to the h igh
position for 3-5 minutes in order to pre
heat the barbecu e. This should be done
before each cooking session. W hen pre
heating is complete, cooking can begin,
taking extra care if bur ners are left in the
high position.
H4. Manual lighting instructions
• Insert lit match through the leftmost
match-lighting hole on the underside of
the control panel and place near leftmost
burner porthole.
• Push and turn the leftmost control knob
anti-clockwise to the high position.
• When the left burner is lit, turn the
remaining burners on from left to right.
• Confirm that each burner is alight bef ore
turning on the next burner.
• If leftmost burner fails to light, contact
your local dealer for assistance.
• After lighting, turn the burners to th e high
position for 3-5 minutes in order to pre
heat the barbecue. This s hould be done
before each cooking session. W hen pre
heating is complete, cooking can begin,
taking extra care if bur ners are left in the
high position.
H5. Grill Cooking
The burners heat the flame tamers beneath
the grill that, in turn, heats the food. The
natural juices produced during cooking fall
onto the flame tamers and vaporise to form
smoke. The smoke then rises and ‘bastes’
the food, giving it that unique barbecued
flavour.
When using your barbecue for grill cooking
you may wish to place the hood in t he close d
position which will hold the heat in to aid
cooking.
H6. Griddle Plate Cooking
The cast iron burners heat the griddle plate
directly, which then cooks the food on
contact. Plates allow for the cooking of
smaller items, s uch as seafood, which could
fall through the spaces of a grill. They are
also suitable for cooking items that require
high-temperature/short-duration cooking,
such as vegetables an d smaller cuts of fish.
Similarly, it can be used in exactly the sam e
way as a griddle in the kitchen, for searing
steaks, cooking eggs, etc. Alternat ivel y, it can
be used for heating pans or keeping food
warm.
H7. Warming Rack.
Warming racks are a c onvenient wa y to keep
cooked food warm or to warm items s uch as
bread rolls. Care should be taken to ensure
that any items placed on the warming rack
are cooked through and do not continue to
cook and drip fat or m eat juices, which co uld
drip onto the hood and d own the back of the
barbecue.
H8. Roasting Hood Cooking
Barbecues equipped with a roasting hood
give the option of cooking with hood closed to
form an ‘oven’ for roasting food, such as
joints of meat, whole chickens, etc.
When roasting, turn the b urner directly und er
the food to the OFF position. Turn all other
burners to a LOW to MEDIUM position and
close the hood. Avoid lifting the hood
unnecessarily as heat is lost every time the
hood is opened. Use the tem perature gauge
to check the heat of the barbecue. DO NOT
ALLOW YOUR BARBECUE TO OVERHEAT.
H9. Rotisserie Operation Instructions
1. Carefully remove the cast iron cooking
surfaces and the warming rack from the
barbecue.
2. Slide one of the spit forks onto the spit rod
and tighten its thumb screw to secure it into
place. Insert the pointed end of the spit rod
into the meat being cooked and slide the
meat towards the center of the rod. Make
sure the fork is fully into the meat. Slide the
other fork onto the rod, into the meat, and
tighten the thumb screw once in place. For
optimal rotisserie cooking, food must be
placed securely onto the middle of the spit
rod and balanced so that the rotisserie can
rotate freely without interference from any
barbecue surfaces. Any loose sections of
meat should be secured so they do not
hang down and interfere with the rotation of
14
the spit rod.
3. Insert the pointed end of the spit rod into
the motor. Lay the other end of the spit
rod onto the opposite bracket.
4. Light the grill as specified in your
barbecue’s instructions.
5. Turn on the rotisserie motor to begin
rotisserie cooking. The hood has been
designed so that it m ay be closed during
rotisserie cooking.
6. Always cook foods on the lowest flame
setting to avoid burning or overcooking.
H10. Flare-Up Control
Flare-ups occur when meat is barbecued,
and its fat and juices fall u pon the hot flame
tamer. Smoke helps give food its barbecued
flavor, but avoid exc essive f lare-up to prevent
food being burned. To control flare-up, it is
advisable to trim away excess fat from meat
and poultry before grilling. Turning the
burners down to a lower setting during
cooking will reduce flare ups. Flare-ups can
be extinguished by applying baking soda or
salt directly onto the flame tamers. Always
protect your hands when handling anything
near the cooking surface of the barbecue.
Flare-ups occur mor e at the start of cooking,
particularly with processed meat products,
and it may be necessary to turn the burners
down to their lowest s etting to start with and
then turning up at a later s tage in the co ok ing
process. The barbecue should also not be
overloaded. Som e parts of the cooking area
are hotter than others . The hottest areas wil l
be above the burners whic h will be where th e
flare ups will normally start. By leaving free
space you can simply move the food away
from the flare up to a cooler area until the
flare up has subsided.
If a fat fire should occur in the drip tra y, turn
all knobs to the off pos ition , turn off the gas at
the bottle, and wait for the fire to go out. Do
not pull out the drip tray or douse with water.
H11. End of Cooking Session
After each cooking session, turn the
barbecue burners to the “high” position and
burn for 5 minutes. T his procedure will burn
off cooking residue, thus making cleaning
easier. Make sure the hood or lid is open
during this process.
H12. Turning Off Your Barbecue
When you have finished using your
barbecue, turn all the control valves fully
clockwise to the “Off” position. To do this,
push and hold in the control knob at the
“High” position and turn to “Off”. The gas
must then be turned off at the bottle.
I. Care and Maintenance
Regularly clean your barbecue be tween uses
and especially after extended periods of
storage. Ensure the barbecue and its
components are sufficiently cool before
cleaning. Do not leave th e barbecue ex posed
to outside weather conditions or stored in
damp, moist areas.
nNever douse the barbecue with water
when its surfaces are hot.
nNever handle hot parts with unprotected
hands.
In order to extend the life and maintain the
condition of your barbecue, we strongly
recommend that the unit be covered when
left outside for an y length of time, especia lly
during the winter months. Heavy-duty
Outback® barbecue covers and other
accessories are available from your local
Outback® stockist.
Even when your barbecue is covered for its
protection, it must be ins pected on a regular
basis as damp or condensation can form
which may result i n damage to the barbecu e.
It may be necessary to dry the barbecue and
the inside of the cover. Any rust that is f ound
that does not com e into contact with the foo d
should be treated with a rust inhibitor and
painted with barbecue paint or a heat
resistant paint. Wooden pa rts may also need
to be cleaned and re oiled. Chrome plated
warming racks etc. should be coated with
cooking oil.
I1. Porcelain Coated Cast Iron Cooking
Surfaces
Clean with hot, soap y water. To remove any
food residue, use a mild cream cleaner on a
non-abrasive pad. Rinse well and dry
thoroughly. We do not recommend cleaning
grills and griddles in a dishwasher.
15
I2. Burner Maintenance
Provided that the y are operating correctly, in
normal usage, burning off the residue after
cooking will keep the burners clean. The
burners should be removed and cleaned
annually, or whenever heavy build up is
found, to ensure that there are no signs of
blockage (fat, debris or insects for exam ple),
in either the burner portholes or the burner
primary air inlet. Use a pipe cleaner to clear
obstructions. When refitting the burners, be
careful to check that the neck of the burner
fits over the valve outlet.
Your burners have been preset for optimal
flame performance. You will normally see a
blue flame, possibly with a small yellow tip
when the burner is alig ht. If the flam e pattern
is significantly yello w, this c ould be a prob lem
caused by grease f rom cooking blocking the
burner or spiders or other insects in the
burner venturi. This can result in the flow of
the gas and air mixture being restricted or
blocked which m ay result in a fire behind the
control panel causing s er io us damage to your
barbecue. If this happens, the gas should
be immediately turned off at the bottle.
Burners should be insp ected and cleaned on
a regular basis in addition to the following
conditions:
• Bringing the barbecue out of storage.
• One or more of the burners do not ignite.
• The burner flame pattern is significantly
yellow.
• The gas ignites behind the control panel.
To clean a burner, remove it from the
barbecue. The outside of the burner can be
cleaned with a wire brush.
Clean the portholes with a pipe cleaner or
piece of wire. Take care not to enlarge the
portholes.
Clean the insect screen on the end of the
venturi tube with a bristle brush (i.e. an old
toothbrush).
Clean the venturi t ube with a pipe cl eaner or
piece of wire. You m ay need a torch to see
into the venturi tube to make sure it is clear.
Turn the burner up on end and lightly tap
against a piece of wood to dislodge any
debris from inside.
I3. Flame Tamer
Remove any food residue from the flame
tamer surface with a plastic or wooden
scraper or brass wire brush. Do not use a
steel scraper or wire brush. Clean with hot
soapy water and rinse well.
I4. Drip Tray
After every use, check the drip tray for fat
build up in the sand. Discard any saturated
sand and replace it with f r e s h sand. F a il ure to
carry out this procedur e can r esult in a fat f ire
in the tray. This can severely damage the
barbecue and is not co vered b y the warra nty.
If the barbecue is being used for extended
periods the burners s hould be turned off and
the drip tray checked before the end of the
cooking session.
I5. Barbecue Body
Regularly remove ex cess grease or fat from
the barbecue body with a soft plastic or
wooden scraper. It is not necessary to
remove all the grease from the body. If you
need to clean fully, use h ot soapy water and
a cloth, or nylon-bristle d brush only. Remove
cooking surfaces and burners before full
cleaning. Do not imm erse the gas contr ols or
manifold in water. Check burner operation
after carefully refitting into body.
I6. Barbecue Hood
Use a non-abrasive cloth or pad and clean
with hot, soapy water. Do not use scouring
pads or powders as they can permanently
damage the finish. The ins ide of the ho od will
also need cleaning to prevent an excessive
build up of grease which can then turn to
carbon and start to flake off. This can
resemble paint flaking of f but it is not as the
hood is porcelain coated.
1
2
3 4
16
CE
Approval
Heat
Input
Burners
Injector
Size
Gas /
Pressure
Outback®
Modern
Classic
Trooper
0359
359AS128
7.92kW 2
1.05
Butane/28
-30mbar
Propane/
37mbar
Outback®
Modern
Classic
Hunter
0359
359AS128
11.88kW 3
Countries of Use:
I
3+ (28-30/37)
BE, CY, CZ, EE, FR, GR, IE, IT, LV, LT, LU, PT, SK, ES,
CH, GB, RO
I
3B/P(30)
BG, CY , CZ, DK, EE, FI, GR, HR, LV, LT, LU, MT, NL, NO,
SK, SI, SE, TR, IS
I7. LPG Hose
The LPG hose does not have a tim e-limited
in-service life b ut it is essentia l that the hose
and end connections are regu larly inspected
and replaced if showing signs of:
• Physical damage such as – cuts or
abrasion, cracking, s tretc h i ng, f lat ten in g or
kinking;
• Environmental deterioration such as –
stiffening, crack ing, de-lamination of out er
covering, chemical degradation i.e.
softening of outer co ating by contact with
oil;
• Hose service failure such as – blistering,
soft spots, rupture or corrosion or
loosening of the swaged fittings or worm
drive clips attaching the hose.
I8. Trolley
Your trolley is manufactured using a
hardwood suited to outdoor use, provide d it is
treated with Teak oil or sim ilar after as sem bly
and on a regular basis the reafter. Hardwood
will naturally weather and change its
appearance. It is quite natural for small
cracks to appear on the surface of the wood.
I9. Fixings
All screws and bolts, etc . should be checked
and tightened on a regular basis.
I10. Storage
Store your barbecue in a cool dry place. It
must be inspected on a regular basis as
damp or condensation can form which may
result in damage to the barbecue. It may be
necessary to dry the barbec ue and the inside
of the cover if used. Mould can grow under
these conditions and should be cleaned and
treated if required. An y rust that is found that
does not come into contact with the food
should be treated with a rust inhibitor and
painted with barbecue paint or a heat
resistant paint. Wooden pa rts may also need
to be cleaned and re oiled. Chrome plated
warming racks etc. should be coated with
cooking oil. Wrap the burners in aluminium
foil to help prevent insects or other debris
from obstructing the burners.
The gas bottle must be always be
disconnected from the barbecue and stored
in a well ventilated area at least 1 metre away
from any fixed ignition source. Do not store
inside residential accommodation. Never
store cylinders below ground level (e.g.
cellars). Do not let children tamper with
bottles.
J. Technical Specifications
Specifications are subject to change without prior notice.
17
Problem Possible Cause Solution
Burners will not light using the igni-
tion system
LP gas cylinder is empty Replace with full cylinder
Faulty regulator Have regulator checked or replace
Obstructions in burners Clean burners
Obstructions in gas jets or gas hose Clean jets and gas hose
Electrode wire is loose or disconnected on elec-
trode or ignition unit
Reconnect wire
Electrode or wire is damaged Change electrode and wire
Faulty integral ignitor Change ignitor
Burner will not light with a match
LP gas cylinder is empty Rep l a c e with f u l l cylinder
Faulty regulator Have regulator checked or replace
Obstructions in burners Clean burners
Obstructions in gas jets or gas hose Clean jets and gas hose
Low flame or flashback (fire in burner
tube— a hissing or roaring noise may
be heard)
LP gas cylinder too small Use la r g er c y li nder
Obstructions in burners Clean burners
Obstructions in gas jets or gas hose Clean jets and gas hose
Windy conditions Use BBQ in a more sheltered position
Gas valve knob difficult to turn
Integral ignition system jammed Replace gas valve
Gas valve jammed Replace gas valve
K. Troubles hooting
For reference and correspondence,
record your serial number here.
(See sticker on side of barbecue body.)
Serial No.__________________
This number may be required when
ordering spare parts or accessories. A
part reference number may also be
required where applica ble .
18
OUTBACK UK LTD
LIMITED 10 YEAR WARRANTY
OUTBACK barbecues are warranted to th e origin al purc haser against def ects in materials and
workmanship. Porcelain coated barbecue bodies, porcelain coated roasting hoods and
stainless steel roastin g ho ods are warranted for a per i od of ten ( 10) years from the date of pur chase. Stainless steel bur ner s are warra nted for a period of two (2) years fr om the date of purchase. OUTBACK UK will, within this period, supply replacem ents for defective parts fr ee of
charge provided that:
♦ The product has not been used for trade, professional or hire purposes.
♦ The product has not been subjected to misuse or neglect, including fat fires and flare ups
or use of a faulty or incorrect regulator.
♦ The product has not sustained damage through foreign objects, substances or accidents.
♦ The care and maintenance instructions given in your Outback manual have been followed.
This warranty is offered as an extra benefit and is in addition to the customers’ statutory rights.
Outback UK does not warranty in any way the gas cylinder.
If you have an y queries regarding the assembly or use of your barb ecue please con tact Out-
back UK
Published November 2008
In the unlikely event that you experience
problems with this barbeque, please contact:
Customer Service
Outback UK
Unit 2 Farleigh Hill
Tovil
Maidstone
Kent ME15 6RG
Tel: 01622 671771
Fax: 01622 673101
e-mail: customerservice@outbackuk.com
website: www.outbackuk.com
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