Magma | DM10-016LP | User manual | important safety warnings

Add to my manuals
20 Pages

advertisement

Magma | DM10-016LP | User manual | important safety warnings | Manualzz

IMPORTANT SAFETY WARNINGS

PLEASE READ THE FOLLOWING BEFORE OPERATION OF YOUR DEL MAR

BBQ GRILL.

FOR YOUR SAFETY

If you smell gas:

1. Shut off gas to the appliance.

2. Extinguish any open flame.

3. Open lid.

4. If odor continues, immediately call your gas supplier or your fire department.

AVERTISSEMENT

S’il y a une odeur de gaz:

1. Coupez l’admission de gaz de l’appariel.

2. Éteindre toute flamme nue.

3. Ouvrir le couvercle.

4. Si l’odeur persiste, appeler immédiatement votre compagnie de gaz ou votre départment des incendies.

FOR YOUR SAFETY

1. Do not store or use gasoline or other flammable vapors and liquids in the vicinity of this or any other appliance.

2. An LP cylinder not connected for use shall not be stored in the vicinity of this or any other appliance.

AVERTISSEMENT

1. Ne pas entreposer ni utiliser de l’essence ni d’autres vapeurs ou liquides inflammables dans le voisinage de l’appareil, ni de tout autre appareil.

2. Une bouteille de propane qui n’est pas raccordée en vue de son utilisation, ne doit pas être entreposée dans le voisinage de cet appareil ou de tout autre appareil.

• Installation of grill must conform to local codes, or in the absence of local codes, with the National Fuel Gas Code, ANSI Z223.1 latest edition, or CAN/CGA - B149.1,

Natural Gas Installation Code or CAN/CGA - B149.2, Propane Inatallation Code.

CALIFORNIA PROPOSITION 65 - WARNING - The burning of gas cooking fuel generates some by-products, which are on the list of substances, which are known by the State of California to cause cancer or reproductive harm. California law requires businesses to warn customers of potential exposure to such substances. To minimize exposure to these substances, always operate this unit according to the use and care manual, ensuring you provide good ventilation when cooking with gas.

2

Stainless steel grill grate

16” diameter,

201 sq. inches

(Inside)

Stainless steel

Radiant Burner Plate and Dome System permits use of the

Del Mar as a BBQ, a stove, or as an oven

(Inside)

Stainless steel burner

“Hideaway” control panel

One knob design with dependable integrated

Piezo igniter

No exposed tanks or wires

Nylon leveling pads

FEATURES

5

Stainless steel double lined lid

“Easy Lift” hinged lid

Double lined

Stainless steel

Bowl-design to generate even cooking temperatures across the grill surface

Valve, hose inspection panel

“Swing out” propane regulator assembly.

Uses easily changed lightweight disposable propane canisters

All stainless steel construction

REMOVING PACKING MATERIALS

1. Remove the grill grate by depressing the grate at the tabs and turning the grate clockwise until it is free of the holding clips.

2. Take out the cardboard packaging that includes the radiant plate and dome.

3. Remove the radiant plate and dome from the cardboard packaging

4. Place the radiant plate and dome in to the fire pan

5. Replace the grill grate ensuring that the tabs are locked into the holding clips.

6. Remove any tape that may be holding the

Hideaway Control panel in place.

7. Remove any tape that may be holding the access panel in place.

6

INSPECTION OF HOSES

1.Visually inspect all hoses prior to each use of the grill.

2. Remove the inspection panel located on the rear of column near the top by rotating the locking mechanism.

3. Lift the panel clear of the column.

4. Using a flashlight if necessary, inspect the gas delivery hose, and the upper end of the gas supply hose, from this area.

5. If either hose shows excessive wear, abrasion, cutting, or other damage, it must be replaced prior to using grill,

(the valve and gas delivery hose is one assembly). Replace the hoses only with those specified by the manufacturer.

6. Open the access panel at the bottom rear of the column.

7

7. Remove the propane canister by unscrewing it

(counter-

clockwise) from the regulator assembly.

8. Using a flashlight if necessary, visually inspect the regulator and bottom end of the gas supply hose from this area.

9. If the hose shows excessive wear, abrasion, cutting, or other damage, it must be replaced prior to using the grill. Replace the hose only with one specified by the manufacture.

INSPECTION FOR SPIDERS

Spiders, Earwigs, and other insects find the venturi tube and burner of barbeques to be ideal nest building areas. Webs, or the insects themselves, can block the flow of gas, which may cause flashback (a fire in the venturi tube). Always inspect these areas prior to operation of the grill.

Inspection Procedure:

Igniter Electrode

1. Be sure that the grill is cold.

2. Be sure that gas is off.

3. Open the lid.

4. Remove the grill grate by depressing the grate at the tabs and turning the grate clockwise until it is free of the holding clips.

5. Remove the

Radiant Plate and Dome.

6. Remove the burner by unscrewing it counterclockwise. Take care not to damage the igniter electrode. Inspect the burner at this time and clean as required.

B

A

7. Open the

Inspection Panel on the rear of the column.

8. Align the slot in the oriface (A) to the detent in the venturi tube (B).

Slide the hose free.

9. Visually inspect the venturi tube for obstructions.

10. Clean the tube by running a small brush or similar cleaning item through the venturi tube

Igniter Electrode and

burner ground strap

B

A

11. When the blockage has been removed, align the slot in the oriface (A) to the detent in the venturi tube (B). Insert the hose and rotate the orifice so that the slot faces outward.

12. Replace the burner by screwing it clockwise until snug on to its threaded tube, Once again being careful not to damage the igniter electrode. Insure that one of the two burner ground straps is directly above the electrode.

13. Replace the radiant plate and dome and the grill grate.

8

LEAK TEST

• Do not test indoors. Always test outdoors in a well-ventilated area.

• Test for leaks each time the propane canister is replaced.

• Use a solution of mild soap (liquid dish soap works well) and water for testing

• Do not use an open flame to check for leaks.

• Do not remove valve orifices.

• Do not smoke during testing.

TEST PROCEDURE

1. Visually inspect all hoses before each use. If there is excessive abrasion, wear, or cutting, replace the hoses before further use. Replace defective hoses only with those specified by the manufacturer.

2. Be sure that the valve is in the off position.

3. Be sure that the propane canister is correctly and securely connected to the regulator, but do not overtighten.

4. Using a small paint brush, spread a thin coating of the soap/water solution onto the following connections:

Propane Canister - Regulator

Regulator - Gas Supply Hose

Gas Supply Hose - Valve Inlet

Valve Outlet - Gas Delivery Hose

5. If the soap/water solution bubbles there is a leak. Immediately disconnect the propane canister and check connections. Reconnect the propane canister and repeat the test.

6. If the soap/water solution continues to bubble, remove the canister and replace the defective parts before using grill.

Burner

Venturi Tube

Inspection Panel

Oriface

Gas Delivery Hose

Valve

Gas Supply Hose

Regulator

Canister Connection

Propane Canister

Access Panel

9

OPERATION OF THE ”HIDEAWAY” CONTROL PANEL

1. Depress the release button.

2. This will open the

“hideaway” control panel. Note: Since the speed at which the control panel opens is, in part, regulated by the gas hoses, the panel will open more quickly in hot weather, and more slowly in cold weather.

3. Control panel will only close if the knob is in the “off” position.

Never force the control panel closed. Close the control panel by moving the knob to the “off” position (knob indicator should be in the vertical position).

Then lifting the front edge of the control panel back into the column until a definite locking

“click” is heard.

CHANGING THE FUEL CANISTER

1. Turn valve to the off position.

2. Open the Canister

Access Panel.

3. Tilt the propane canister toward you until it is easy to grip.

10

4. Remove the propane canister by unscrewing it

(counter

clockwise) from the regulator.

5. Screw a new propane canister

(clockwise) into the regulator. Be sure that the propane canister is correctly and securely connected to the regulator, but do not over-tighten.

LIGHTING INSTRUCTIONS

Igniter Lighting

Your Del Mar Grill is equipped with a Piezo crystal ignition that is activated through the valve control knob. For proper operation, the igniter/electrode should be clean and free from debris.

Regular inspection and cleaning is recommended, (see“Maintaining you Grill”).

1. Read Instructions before lighting.

2. Open lid during lighting

3. Verify that a propane canister is installed and that it contains sufficient propane.

4. Open the

“Hideaway” control panel.

5. Keep face away from the grill during lighting.

crystal has sparked.

7. Visually verify that ignition has taken place and that a flame is present.

8. Adjust flame as required to proper cooking temperature.

6. Depress the valve control knob and turn it counter-clockwise to the “HIGH” position.

As the knob indicator passes the “LIGHT” position you will hear a definite “CLICK” indicating that the piezo

9. If the unit does not ignite, return the valve control knob to the “OFF” position, wait 5 minutes, and repeat the procedure.

Match Lighting

If ignition does not take place using the igniter, you may light your grill with a“match”. Light the match and slowly insert into the match light hole (see photo 6 below).

1. Read Instructions before lighting.

2. Open lid during lighting

3. Verify that a propane canister is installed and that it contains sufficient propane .

4. Open the

“Hideaway” control panel.

5. Keep face away from the grill during lighting.

11

6. Light the match and slowly insert into the 1/2” match light hole.

Note: The match must pass through

2 layers of stainless steel.

7. Depress the valve control knob and turn it counter-clockwise to the “HIGH” position.

8. Visually verify that ignition has taken place and that a flame is present.

9. Adjust flame as required to proper cooking temperature.

OPERATION

Cooking on the Grill

The Del Mar Grill is highly efficient. For this reason, it is recommended that you do most of your grilling on the

“LOW” setting. The grill will come to temperature very quickly.

A common mistake is to use too high of a heat setting.

The grill will continue to become hotter as you cook.

The “LOW” setting will insure proper preparation of your meal, protect the grill from excessive heat.

1. Use lean cuts of meats, trim excess fat and avoid oilbased marinades, which cause flare-ups.

2. When grilling vegetables or fish, lubricate the grill with a light coat of oil (vegetable oil or olive oil) to reduce sticking.

3. Grill with the lid closed. The patented shape of the Del

Mar is designed to take full advantage of convection cooking principles. This reduces the time necessary to grill and evenly distributes heat across the grill surface limiting hot spots.

LEVELING THE GRILL

Your Magma Del Mar gas grill is equipped with adjustable nylon deck pads. These leveling devices can be used to correct small inconsistencies in you balcony, terrace, deck, or patio to insure a level grill. The nylon material will not scratch or mar the surface of your deck, patio, terrace or balcony. They also make moving the Del Mar an easy task.

1. Tilt grill and locate one of the three adjustable deck pads.

2. Adjust the pad up or down by turning the pad either

clockwise or counter-clockwise.

3. Repeat as necessary on the other pads until the grill is level.

12

USING THE DEL MAR AS A STOVE

Using the Del Mar as a Stove

The unique design of the Del Mar allows it to be used as a conventional stove in your outdoor setting. This permits you to fry, saute, boil, wok, etc. • Remove the grill grate. • Remove the radiant dome • Adjust flame to proper cooking temperature.

=

For smaller pots and pans, place the cookware directly on the three tongs of the radiant plate.

=

For larger pots and pans, including woks, invert the radiant plate and place the cookware directly on the radiant plate.

13

A WORD ABOUT STAINLESS STEEL

Stainless Steel, contrary to popular belief, can rust. Most commonly, deposits on the surface of the product will trap moisture. It is this moisture that robs the stainless steel of oxygen. Oxygen is the element that reacts with the stainless steel to form a protective layer of chrome oxide. Robbed of oxygen this reaction does not take place and “crevice corrosion”, or “surface rusting”, occurs. To minimize this effect, thoroughly clean your barbeque grill with products specifically designed to clean stainless steel.

Additionally, stainless steel that is exposed to high heat for prolonged periods will change in color and texture over time. The radiant plate and dome, used to distribute heat evenly across the grill, does so by deflecting high heat over a large surface area. This prolong exposure to high temperature will cause the plate and dome to change color.

This “blueing” and later “browning” is normal and will not affect the product operation.

MAINTAINING YOUR GRILL

Exterior Stainless Steel Components:

As we stated in “A Word about Stainless Steel” , Stainless Steel is not totally impervious to rust or corrosion. Some basic steps are necessary to maintain the shine and appearance. We recommend that you clean the grill after each use. Use a mild soap or products specifically designed for cleaning stainless steel with a soft cloth or sponge on the exterior stainless steel. Rinse with fresh water and wipe the stainless dry when finished. We also recommend that between uses, you cover the grill (Optional acrylic dyed custom covers are available through your retailer or directly from Magma).

Interior Stainless Steel Components:

Interior stainless steel components (firepan, radiant plate and dome, and burner) are subject to high temperatures, grease and food residue. The exposure to high heat will cause the interior stainless steel components to first blue, then brown. This is not a failure of the stainless steel and will not affect the operation of the product.

We recommend a thorough cleaning after each use. Disassemble the interior components and remove any food residue. A “Scothbrite” pad or similar product may be used in this process. For heavier burned-on stains we recommend “Easy-Off Oven & Grill Cleaner”.

Igniter Electrode:

The igniter electrode located just beside the burner should be kept clean of all debris and grease. The ceramic insulation and spark electrode should not, however, be damaged in this process. Although sturdy in its construction, care should be given to the cleaning of this component. Wipe it clean with a soft cloth to remove grease and food debris.

Grill Grate:

We recommend that you clean the grill grate with a brass wire brush while the grill is still warm after each use. The grill grate can then be washed by hand or in your dishwasher as required.

Hoses:

Hoses should be checked prior to each use of the product. Please see the section on checking your hoses on page 7.

Control Valve:

The valve on your Del Mar Grill was adjusted, set and tested at the factory. You should not attempt to adjust the valve. Call the factory if you suspect that your valve is not properly adjusted. Always follow safety recommendation.

Regulator:

The threaded fitting of the swing out regulator may, from time to time require lubrication. We recommend a small spray of WD-40 or similar product to keep the threads clean and well lubricated.

14

Problem

Burner will not light with igniter

Burner will not light even with match

Flame goes out

Flare-up

Yellow sooty flame

TROUBLE SHOOTING GUIDE

Possible Cause

Igniter electrode covered with grease or residue

Igniter/electrode wire loose or disconnected

Wire is shorted causing spark from wire before electrode

No spark being generated

Burner ground strap is not covering the igniter electrode

Possible Solution

Clean igniter electrode

Check connection and reconnect

Replace igniter wire

No gas flow

Obstructed gas flow

Disconnected gas supply hose

High or gusting winds

Flame on low setting and lid is closed or opened too quickly

Excessive cooking temperature

Grease and/residue build-up

Excessive fat in meats

Excessive oils in marinades

Excessive cooking temperature

Obstruction of gas flow

Replace valve assembly

Position burner so burner ground strap is directly above electrode

Check fuel level, replace canister

Clean venturi tube and burner

Reconnect gas supply hose

Place grill out of windy area if possible. Turn front of grill away from the wind

Relight and close or open lid more slowly

Reduce flame level

Clean components

Trim fat from cuts of meat before grilling

Use non-oil based marinades

Reduce flame level

Check and clean venturi tube and burner. Check gas supply line connection

15

11-001

Handle & Outer Lid Assembly

11-002

“Magma” Name Plate w/ A dhesive

11-017

Handle with Mounting Hardware

10-453

Cooking Grill

10-765

Radiant Plate & Dome

10-657

Burner with Igniter Strap

11-005

Fire Pan with Grill Clips

11-006

Internal Wind Baffle

11-010

Electrode with Seal

& Bracket Assembly

11-007

Bowl Assembly with Hinge Brackets

11-015

Gas Control Knob

11-016

Instruction Plate with Adhesive

EXPANDED VIEW

11-003

Internal Fire Lid

11-008

Short Pivot Pin with Clip & Washer

11-012

Rear Inspection Door

11-011A

Regulator LP

11-013

Rear Lower Door with Hinge Assembly

11-011LP

Control Panel Assembly,

LP Complete

(Gray parts)

11-009

Long Pivot Pin with Clip & Washer

11-018

Lid Pivot

Assembly

11-014

Leveling Pads (3)

16

DEL MAR BY MAGMA

Manufacturer

Model Name

Model Number

UPC Code

Fuel

Fuel Supply

Fuel Burn Time

Construction Materials

Exterior

Interior

Grill Surface Area

Number of Burners

Grill Burner BTU

Magma Products, Inc.

Del Mar

DM10-016LP

88379100163

Propane

Disposable 1 lb. Propane canisters

2-4 Hours at recommended temperatures

100% Mirror Polished 18-9 Stainless Steel

100% 18-8 Stainless Steel

16" Dia., 201 Sq. inches

1

11,000 at 7.0" W.C. Supply Pressure

Handle Material

Lid

Bowl

Phenolic with stainless steel inserts

Double-lined Stainless Steel

Double-lined Stainless Steel

Product Diameter at base 18 1/4 inches

Product Daimeter at grill 16 1/4 inches

Additional Features Comes Fully Assembled

“Hideaway” Contol Panel

“Swing-out” Propane Regulator assembley

“Easy Lift” hinged lid

Patented “Plate & Dome” Heat Distirubtion

Can be used as a Stove

Optional cover (4 colors)

Optional Stainless Steel BBQ Utensils

Natural Gas Model also available

17

DEL MAR ACCESSORIES

BBQ Covers

Forest Green

Pacific Blue

Burgundy

Jet Black

Toast

100% All 18-8

Stainless Steel Wok

Fish & Veggie Grill Tray

Stainless Steel Finish or

Stainless Steel with DuPont

®

Teflon

®

Select Non-Stick Finish

OTHER MAGMA ACCESSORIES

Gourmet 9 Piece “Nesting” Cookware

Stainless Steel with DuPont

®

Non-Stick Finish

Teflon

®

Select

Stainless Steel Finish

18

Stores in less than 1/2 cubic foot

QUICK REFERENCE CHART

Type of Cut of Size of Recomm.

Meat Meat Cut Fire Temp.

Steak 1” - 1-1/2” Med - Hot

* Approximate Cooking Times and Temperatures

Approximate Cooking Times (Total) and Meat Temperatures

Rare Medium Well Done Comments

10-12 Min/140º 12-14 Min/160º 15 Min +/170º

Beef

Roast

Hamburger

2 -3 Lbs.

3/4” - 1”

Low - Med 24-30 Min/140º 36-46 Min/160º

Med 8 Min 12 Min

50 Min +/170º

14 Min +

Cut meat near center with a sharp knife to determine if it is cooked properly. Use a meat thermometer for larger cuts.

-----------

Fish

Steak/Fillet

3/4” - 1” Low - Med

Whole Low - Med

Chops/Steaks 1” - 1-1/2” Med

------

------

------

------

10-14 Min/120º

14-30 Min/120º

When fish is cooked it will turn from translucent to opaque and meat will flake.

14-20 Min/175º

Pork

Ham Steaks

(Pre-Cooked)

3/4” - 1” Med

Spare Ribs

(Whole)

3 Lbs.

Low - Med

------

------

------

------

6-12 Min/140º

15-25 Min

Pork should always be well done but still juicy.

Lamb

Chops/Steaks

Leg of Lamb

(Butterflied)

1” - 2”

5 m-6 Lbs.

Med - Hot 10-12 Min/140º 12-14 Min/160º 16 Min +180º

Med - Hot 20 Min/140º 30 min/160º 40 Min +/180º

Cook lamb as you would beef.

Poultry

Chicken

Chicken

(Whole)

Turkey

Cornish Hen

Pieces

3 Lbs. or less

Breast

Whole

Low - Med

Low - Med

Low - Med

Low - Med

------

------

------

------

------

------

------

------

20-30 Min/185º

60-90 Min/180º

(10-12 boneless)

45-60 Min/180º

45-60 Min/170º

Turn frequently and don’t overcook. For larger cuts and whole chicken and hens, try the baking tray described bellow**.

* Its is important to remember that barbecuing is far from being a science. The times and temperatures in this book are meant to be used as guidelines only. There are many variables involved in barbecuing which can affect cooking times such as the cut of meat you are using, weather conditions, the heat of the fire or your taste in food.

** Indirect cooking with an Aluminum Foil Rack - For some types of meat (cornish hens, whole chickens, certain fish and large cuts of beef), you may want to try a more indirect method of cooking. By utilizing a metal pie plate and rack constructed of aluminum foil, you can slowly bake meat instead of grilling it. Construct the foil rack by twisting strips of aluminum foil into cylinder shapes about 1/4” to 1/2” in diameter and as long as needed to fill the pie plate. Weave the foil cylinders together to form a rack and place in the bottom of the pie plate. A small amount of water may be added to the pie plate to keep direct heat off the meat your are cooking.

19

advertisement

Was this manual useful for you? Yes No
Thank you for your participation!

* Your assessment is very important for improving the workof artificial intelligence, which forms the content of this project

Related manuals

Download PDF

advertisement

Languages