Sunshine LEGEND 3500, LEGEND 4500, LEGEND 5500 User Manual

USER GUIDE

&ACCESSORIES

Sunshine Lifestyle Products Ltd,

Unit C, Oakwood,

Oakfield Industrial Estate,

Eynsham, Witney OX8 1TT England.

Tel: [phone]
Fax: [phone]

E-mail: [e-mail]

Web: www.sunshinebbq.co.uk

LEGEND 3500/4500/5500 BARBECUES

CONGRATULATIONS.....

on choosing a Sunshine Legend Gas Barbecue. For over 35 years the Sunshine
name has stood for innovative, well designed and high quality barbecues in
Australia, and now we are following their trend, by choosing Australia’s finest
outdoor cooking system.

In this guide, we aim to help you become familiar with the Australian way of
cooking. We want you to enjoy your Sunshine Legend to it’s full potential, and
realise what fun can be had cooking on a stylish, quality barbecue that you can
rely on every time.

Page 2.-

Direct cooking the Australian way.

An insight into how the Australians enjoy barbecued food, and the
differences to the traditional American gas barbecues.

Page 3.-

Cooking on your griddle plate.

Introducing you to the most versatile cooking surface on your BBQ,
it will make you wonder how you managed before!

Page 4.-

Cooking on your chargrill plate.

What you can expect from the most traditional form of barbecue cooking.

Page 5.- Care and cleaning of your barbecue.

Tips and advice on keeping your Sunshine barbecue in the best
possible condition.

Page 6.-

Care and cleaning of your barbecue trolley.

More tips, but this time on keeping your stylish trolley looking its best.

Page 7+8.- Sunshine accessories.

Here we give you an idea of how you can enhance the performance
of your new Sunshine barbecue.

Page 9. -

Your questions answered.

The most often asked questions we are asked by our customers.

Pages 10-14.- Sunshine recipes.

Some appetising recipes and very different ideas to give you a
taste of how different your barbecues can be from now on.

We trust this information will give you some new ideas and a basis on which to
build your enjoyment of barbecue cooking ‘the Australian way’. We may not have
the Australian climate, but we have got the best of their barbecues!

Happy cooking !

DIRECT COOKING
THE AUSTRALIAN
WAY

By using heavy-weight cast­iron cooking surfaces that are
closer to the heat source,
Australian style barbecues
have a more direct method
of cooking. The cast-iron
absorbs the heat, giving a
more even distribution.
This enables the food to be
cooked thoroughly without
excessive charring.

WHAT'S THE HURRY ?

If you’ve owned an American style barbecue before you’ll notice that the Sunshine
barbecues do not have the same forceful, roaring flames from their burners. The
heat supply is more balanced to give perfect results. Initially you may feel that
there isn’t sufficient heat, but give it a little more time to cook and you’ll find that
everything is perfectly cooked the ‘Australian’ way.

Also remember that during Spring, Autumn and Winter, or when there’s a stiff
breeze, you should allow more time for cooking.

HEAT DISTRIBUTION

Because of the nature that gas under pressure burns, you may find your Sunshine
barbecue cooks slightly hotter at the back of the cooking area. This is because the
gas is under more pressure to escape here than at the front of the burners. It is
perfectly normal, and it can be quite advantageous having a less hot cooking area
where food can be finished off, or kept warm with a more gentle heat.

THE OUTDOOR OVEN

The only time you need a lid for the Sunshine Legend barbecue is if you are
planning to do baking or roast whole joints of meat and poultry. The lid, with its
temperature gauge will enable you to obtain perfect results through indirect
convection cooking.

Welcome to Sunshine Barbecues

Cooking the Australian way

1 2

GRIDDLE COOKING

Each Sunshine barbecue has a
separate, solid cast-iron cooking
surface as well as the traditional
‘char-grill’ cooking area.

The griddle is normally hot
enough for cooking on after heating
up on ‘high’ for 10 minutes. Weather
conditions can of course vary this time.
The griddle can also be left on low and used
simply as a warming plate.

SO VERSATILE

This solid plate is the most flexible cooking area on your barbecue, it opens up a
whole new area of cooking out of doors. Firstly, you can cook everything on this
surface that you cook on the char-grill side, great for when fatty sausages or
burgers cause ‘flare-ups’ on the char-grill. You can use it as a hot plate to heat
pans of vegetables or barbecue sauces. And you can cook directly on the plate,
ideal for small items like prawns, mushrooms, onions and stir fries.

THE GREAT BRITISH BREAKFAST

This means you can also cook your authentic British breakfast. Add a little oil to
one side of your hot griddle to cook bacon, eggs, mushrooms and even fried
bread! On the other side you can heat up your pan of baked beans.

EVEN TASTIER

Of course one of the most traditional ways to use your griddle is to sear pieces of
meat on both sides before cooking them over the char-grill, sealing all of the
flavour in for the tastiest meal.

CHAR-GRILL COOKING

Char-grill cooking is traditionally
the most popular method of
barbecuing. The cast-iron
gas burners heat up the
flame tamer and ceramic
briquettes from below and
food placed on the char-grill
is then cooked by the heat emitted from
the hot briquettes. The char-grill is ready for cooking
after approximately 10 minutes on high.

BARBECUE FLAVOUR

Using this method of cooking the unique barbecue flavour comes to your food from
the juice dripping on the hot briquettes below, vapourising and then being
absorbed back into the food. This is the same way non-gas barbecues cook, using
charcoal instead of heated ceramic briquettes.

FLARE-UPS

Some cuts of meat can be excessively fatty and during cooking the fat may begin
to drip into the fire, and a flare-up may occur. The flames will die out when the fat
or oil has burnt out, during this time you can transfer food to the griddle plate and
continue cooking. To help avoid flare-ups cut away any excess fat from the meat.

Before you begin cooking always check the fat drip tray is not full and likely to
catch fire. Line the drip tray with tin-foil to make cleaning easier.

We recommend that the drip tray is emptied after every barbecue session to
avoid the risk of fat fires. If cooking for an extended period, check the drip tray
more frequently.

FAT FIRES

Should you experience a fat fire in the drip tray, simply turn off the gas at the
cylinder, then the individual burners. Do not pull out the drip tray. After 2 or 3
minutes the fire will extinguish.

IMPORTANT NOTE

Fat fires are usually caused by excessive fat in the drip tray, or by cooking very
fatty burgers, sausages or chicken legs/wings. We recommend that you cook food
with a low fat content or that has the excess fat or skin trimmed off. Although
damage caused by fat fires is not covered by the warranty, any replacement parts
can be purchased very inexpensively.

Griddle

3

Char-grill

4