Sunshine PATIO MATE 2, PATIO MATE 3, PATIO MATE 4 User Manual

Patio Mate Barbecues are distributed

in the United Kingdom by:-

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

PATIO MATE

2/3/4

BARBECUES

User Guide

& Accessories

CONGRATULATIONS.....

on choosing a Patio Mate Gas Barbecue. For over 30 years the Patio Mate 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 Patio Mate 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 Patio Mate 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 Patio Mate accessories.
7+8 Here we give you an idea of how you can enhance the

performance of your new Patio Mate barbecue.

Page 9

Your questions answered.

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

Pages Patio Mate recipes.
10-14 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

The first thing you will notice
about your Patio Mate
barbecue is that, unlike their
American style counterparts,
they don’t have a lid
although a lid may be
purchased as an accessory.

This is because they don’t need
a lid for cooking every-day items
such as steaks, burgers, kebabs and sausages.

By using heavy-weight cast-iron 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, and no need for a lid
to ‘hold in the heat’.

WHAT'S THE HURRY ?

If you’ve owned an American style barbecue before you’ll notice that the Patio
Mate 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 Patio Mate
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 Patio Mate barbecue is if you are planning to
do baking or roast whole joints of meat and poultry. Then you will need the
optional roasting lid, for more details see our accessories feature on page 7 & 8.
The lid, with its temperature gauge will enable you to obtain perfect results through
indirect convection cooking.

Welcome to Patio Mate Barbecues

Cooking the Australian way

1 2

GRIDDLE COOKING

Each Patio Mate 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 from below
and food placed on the
char-grill is then cooked by the heat
emitted from the hot flame tamer and
briquettes. The char-grill and briquettes are 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 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. Do not, under any
circumstances, use sand or similar absorbent material in the drip tray.

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