Discoverer Island BBQ Sink Range Side Burner
WELCOME TO THE WORLD OF BARBEQUES GALORE
OUTDOOR COOKING
INSTRUCTIONS-DISCOVERER ISLAND
For The Safe Use And Enjoyment
Of Your New Barbeque Island
PRODUCT CODE:
DISCISLM
DISCOVERER ISLAND 3 PIECE KIT
(MAKE SURE YOU HAVE ALL 3 CARTONS)
DISCBBQM
DISCOVERER 4B BBQ ON CART
DISCRANGEM DISCOVERER 2B RANGE ON CART
DISCSINKM
DISCOVERER SINK ON CART
Tools required:
1 adjustable spanner
1 phillips head screwdriver
Thank you and congratulations for choosing a quality barbeque as part of your outdoor entertaining world.
By following these instructions for safe and easy operation, you will enjoy years of satisfying, trouble-free outdoor
cooking.
And when you’re fully up and running, you can visit your retailer for some great accessories and cooking tips to make
your experience even more rewarding.
But first things first....
Australia has an excellent safety record when it comes to gas appliances. This reflects both the high quality of
appliances sold, as well as growing consumer awareness about safe practice. We urge you to follow the
guidelines below together with these instructions for safe use, to prevent overheating and to produce great
cooking results.
This barbeque is an outdoor appliance only. Under no circumstances should it be used indoors.
This barbeque has not been approved for marine use.
Do not perform any servicing on the barbeque yourself. This includes internal adjustment of the regulator and gas
valves. Servicing can only be carried out by authorised technicians.
It is important that you install your barbeque exactly as described in these instructions. In particular you should
keep the barbeque clear of combustible material, and you should check for leaks whenever a new connection is
made.
Do not store chemicals or flammable materials near this appliance.
Do not place articles on or against, or enclose this appliance.
The barbeque gets extremely hot while in use. Keep children away from the appliance until it has cooled to normal
temperatures.
It is a good idea to tie back long hair and loose clothing while cooking in case of unexpected flare ups.
Fat fires are the most common cause of problems in barbeques. They are caused by a build up of grease in the fat
channeling tray and the inside of the barbeque frame. A fat fire can be difficult to put out, and will be dangerous if it
spreads to the gas hose. You should keep your barbeque clean to avoid this occurrence. Fat fires are not covered
by the warranty.
Do not transport the barbeque whilst it is hot because there is a risk that the contents of the drip tray will fall out.
NEVER leave a barbeque unattended with any burners switched on. Always switch off all burners and cylinders
when the barbeque is not in use.
Take care when touching a hot barbeque, especially on surfaces close to the firebox or roasting hood.
Its fine to pre-heat with all burners on
Hi and the hood closed, but NEVER let the temperature on the hood
thermometer exceed 250°Celsius.
When cooking with the hood closed, turn one or more burners to Low or OFF as required to keep the barbeque
from getting too hot. NEVER let the temperature on the hood thermometer exceed 250°Celsius.
NEVER leave all burners on
Hi for more than 15 minutes, always stay in control by adjusting burners to Low
and OFF as required to maintain suitable cooking temperatures.
Follow all manufacturers’ instructions to periodically check for gas leaks as outlined on Page 32.
2
Most importantly, you must observe the clearances listed below and on the data sticker on your barbeque.
It will tell you how close you can put the barbeque to combustible surfaces (wood, gyprock, trees, wooden fences etc).
If you don’t follow these clearances, there is a chance that nearby surfaces will heat up and catch fire. If you purchased
your barbeque in a cart, you don’t need to be concerned with side clearances. The barbeque-cart side shelf
combination has been laboratory tested, and complies with relevant Australian Standards.
CLEARANCES FROM COMBUSTIBLE MATERIALS
Side and Back: 300mm. Vertically above: 900mm.
Keep the barbeque sheltered from the wind. Wind interferes with the flames and can prevent your barbeque from
heating up properly and can even damage some components.
Make sure the surface is level. This is safer, and makes cooking easier.
Don’t put the barbeque too close to windows or anywhere else where cooking smoke is likely to cause a problem.
Putting Your Barbeque In An Enclosure
This appliance must 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 must comply with one of the following:
(a) An enclosure with walls on all sides, but at least one permanent opening at ground level and no overhead cover.
(b) Within a partial enclosure that includes an overhead cover and no more than two walls.
3
Both ends open
(c) Within a partial enclosure that includes an overhead cover and more than two walls, the following shall apply—
( ) at least 25% of the total wall area is completely open; and
( ) at least 30% of the remaining wall area is open and unrestricted.
ⅰ
ⅱ
Open side at
least 25% of
total wall area
30 percent or more in total
of the remaining wall area
is open and unrestricted
Open side at
least 25% of
total wall area
30 percent or more in total
of the remaining wall area
is open and unrestricted
(d) 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.
4
STEP 1
OPEN THE BARBEQUE CARTON, UNPACK AND CHECK THE PARTS.
Start by opening the carton and preparing a flat clean surface for all the parts and to do the assembly.
Carefully open the top of the carton with a box cutter, take all the parts from above and around the Barbeque.
Lift the top section of the carton off from the base of the carton, take out all the remaining parts, and remove all
parts from their plastic bags.
WARMING RACK
BACK PANEL
DOOR
BRACKET
TOP PANEL
BACK
RAIL
BOTTOM SHELF
RIGHT DOOR
LEFT DOOR
LEFT PANEL
RIGHT PANEL
BARBEQUE HEAD
5
STEP 2
UNPACK AND CHECK THE OTHER PARTS
Remove the Styrofoam end caps from the BARBEQUE HEAD and place it upright onto the foam packaging as
shown. Open the hood, and take out the small boxes packed inside. Remove all packing materials, and remove all
parts from boxes as shown in the figures below.
BARBEQUE HEAD
BARBEQUE HEAD
COOKING
GRILL
LEFT SHELF
RIGHT SHELF
CART BRACE BAR
INSTRUCTION
BOLT PACK
SIDE SHELF
MIDDLE
BRACKET
SHELF LEFT & RIGHT
DOOR
HANDLES
BRACKET
GREASE
CUP
MAGNET BOX
CART ANGLE BRACKET
FAT CHANELLING TRAY
FLAME TAMER
CASTOR
Most importantly, you should completely remove all packaging materials including plastic, foam and
cardboard from all parts and final assembly before first use of the barbeque.
6
STEP 3
OPEN THE BOLT PACK READY FOR ASSEMBLY
The following hardware is provided in a blister pack for convenient use.
M4X10mm bolt
M4X19mm shoulder bolt
M5X10mm bolt
Qty: 28 pcs
Qty: 6 pcs
Qty: 18 pcs
(use them to attach side shelf)
M6X13mm bolt
M6 shoulder bolt
M6 Red Fiber washer
Qty: 24 pcs
Qty: 4 pcs
Qty: 4 pcs
(use them to attach side shelf)
STEP 4
ATTACH THE CASTORS AND MAGNET
Turn the Bottom Shelf upside down. Attach the Castors to the bottom shelf with sixteen M6x13mm bolts.
Note: Install each castor into the correct position as shown below. Tighten firmly.
Turn the bottom shelf right side up. Attach the Magnet Box to the Bottom Shelf with two M4x10mm bolts.
SWIVEL NON LOCKING
FIXED CASTOR AT THE
CASTOR AT
FRONT
THE FRONT THIS SIDE
THIS SIDE
MAGNET BOX
Back
Front
Front
Back
BOTTOM SHELF
SWIVEL LOCKING CASTOR
AT THE BACK
7
STEP 5
ATTACH THE SIDE AND BACK PANELS
To attach the SIDE PANELS, align each side panel bottom holes with the corresponding holes on each side of
bottom shelf as shown below. Fix the side panels to bottom shelf with four M6x13mm bolts.
Attach the BACK PANEL to the bottom shelf and the side panels with six M4x10mm bolts.
Attach the CART BRACE BAR to the back panel and bottom shelf with two M4x10mm bolts.
Tighten all bolts firmly.
LEFT PANEL
RIGHT PANEL
BACK PANEL
FRONT
CART BRACE BAR
8
STEP 6
ATTACH THE DOOR BRACKET AND TOP PANEL
Attach DOOR BRACKET to the side panels as shown below with four M4x10mm bolts.
Attach the CART ANGLE BRACKETS as shown below to the bottom and side panels with eight M4x10mm
bolts.
Align the TOP PANEL into place as shown below and secure with six M4x19mm shoulder bolts.
Tighten all bolts firmly.
DOOR BRACKET
Note: Magnets on top
TOP PANEL
CART ANGLE BRACKETS
9
STEP 7
ATTACH THE DOORS
Remove the four M4x8mm bolts already pre-assembled to the DOOR HANDLES, and use them to attach the
door handles to DOORS.
Insert the lower door pin into the hole on the bottom shelf. Push down the upper door pin, align it beneath hole in
the door pin bracket, and release pin so that it inserts in hole.
Repeat this for the other door.
Note: If the doors do not line up when closed or cannot close freely, loosen the bolts on the door pin bracket.
Adjust the door pin bracket as necessary, and retighten bolts. Recheck door alignment once barbeque is
completely assembled and readjust if necessary.
DOOR HANDLE
DOORS
10
STEP 8
ATTACH THE FIREBOX AND FIX THE HOSE & REGULATOR
This step requires two people to lift and position the BARBEQUE HEAD onto cart.
Remove the ties securing the hose assembly to the underside of the firebox. Feed the hose and regulator
assembly through the rubber seal hole on the cart top panel.
Carefully lower the barbeque head onto the cart. Open the hood, attach the firebox to the cart with four
M6x13mm bolts and four M6 Red fibre washers.
Line up the holes of the hose locator bracket with the holes on right side shelf, and fix them with two M4x10mm
bolts from outside.
11
STEP 9
FIT THE BACK RAIL, FAT CHANELLING TRAY AND GREASE CUP
Align the BACK RAIL holes with the corresponding holes on the side panels and firebox as shown below. Attach
the back rail with four M4x10mm bolts.
Slide the FAT CHANELING TRAY into the bottom of the firebox from the rear.
Place the GREASE CUP into place as shown.
BACK RAIL
FAT CHANELING TRAY
GREASE CUP
12
STEP 10
FIT THE FLAME TAMERS, COOKING GRILL AND WARMING RACK
Place FLAME TAMERS over the burners by inserting tabs into the slots in front and back of firebox.
Place the COOKING GRILLS onto the shoulders in the firebox, in place above the flame tamers.
Insert the WARMING RACK into the brackets at the top of the firebox as shown below.
FLAME TAMER
COOKING GRILL
One or two grills can
be replaced with
WARMING RACK
optional hotplates,
but NEVER use more
than 2/3 hotplate.
13
STEP 1
OPEN THE RANGE CARTON, UNPACK AND CHECK THE PARTS.
Start by opening the carton and preparing a flat clean surface for all the parts and to do the assembly.
Carefully open the top of the shipping box with a box cutter, take out the parts from on top and around the
RANGE HEAD. Lift the top section of the carton off from the base of the carton, take out all the remaining parts,
and remove all parts from their plastic bags.
CART ANGLE BRACKET
SIDE SHELF MIDDLE BRACKET
MAGNET BOX
GREASE
SHELF LEFT/RIGHT BRACKET
CUP
BOTTOM
SHELF
BOLT PACK
DOOR
HANDLE
BOLT PACK
BACK PANEL
TOP PANEL
RIGHT PANEL
DOOR
RIGHT DOOR
BRACKET
LEFT PANEL
CASTOR
LEFT DOOR
CASTOR
RANGE HEAD
14
STEP 2
OPEN THE BOLT PACK READY FOR ASSEMBLY
The following hardware is provided in a blister pack for convenient use. Keep any leftover hardware for future use.
M4X10mm bolt
M4X19mm shoulder bolt
M5x10mm bolt
Qty: 26 pcs
Qty: 6 pcs
Qty:14 pcs
(use them to attach side shelf)
M6X13mm bolt
M6 shoulder bolt
Qty: 20pcs
Qty: 4pcs
(use them to attach side shelf)
STEP 3
ATTACH THE CASTORS AND MAGNET
Turn the BOTTOM SHELF upside down. Attach the CASTORS to the Bottom Shelf with sixteen M6x13mm bolts.
Note: Screw the Castor with brakes on the back of Bottom Shelf. Tighten firmly.
Turn the Bottom right side up. Attach the MAGNET BOX to the Bottom Shelf with two M4x10mm bolts.
SWIVEL NON LOCKING CASTOR
BOTTOM SHELF
FRONT
BACK
BACK
BACK
SWIVEL LOCKING CASTOR
FRONT
MAGNET BOX
15
STEP 4
ATTACH THE SIDE AND BACK PANELS
Attach the LEFT PANEL to the Bottom Shelf with two M6x13mm bolts. Attach the CART ANGLE BRACKET to
the Left Panel and the Bottom shelf with four M4x10mm bolts. Do not fully tighten yet.
Attach the BACK PANEL to the Left Panel and the Bottom Shelf with four M4x10mm bolts. Do not fully tighten
yet.
Attach the RIGHT PANEL to the Bottom Shelf with two M6x13mm bolts. Attach another CART ANGLE
BRACKET to the Right Panel and the Bottom Shelf with four M4x10mm bolts. Connect the Back Panel to the
Right Panel with two M4x10mm bolts. Now tighten all the bolts.
LEFT PANEL
BACK PANEL
CART ANGLE BRACKET
RIGHT PANEL
CART ANGLE BRACKET
16
STEP 5
ATTACH THE TOP PANEL AND DOOR BRACKET
Align the TOP PANEL into place as shown below and secure with six M4x19mm shoulder bolts.
Attach the DOOR BRACKET to the side panels as shown below with four M4x10mm bolts.
TOP PANEL
DOOR BRACKET
Note: Magnets on top
17
STEP 6
ATTACH RANGE HEAD TO CART
This step requires two people to lift and position the RANGE HEAD onto cart.
Remove the tie wraps and packaging securing the hose and regulator to the underside of the Range Head.
Carefully lower the Range Head onto the cart. Make sure the hose and regulator is fed into the cart through the
hole in the rubber seal on the top panel. Attach the Range Head to the cart with six M4x10mm bolts.
STEP 7
ATTACH THE DOORS
Remove the four M4x8mm bolts already pre-assembled to the DOOR HANDLES, and use them to attach the
door handles to DOORS.
Insert the lower door pin into the hole on the bottom shelf. Push down the upper door pin, align it beneath hole in
the door pin bracket, and release pin so that it inserts in hole.
Repeat this for the other door.
Note: If the doors do not line up when closed or cannot close freely, loosen the bolts on the door pin bracket.
Adjust the door pin bracket as necessary, and retighten bolts. Recheck door alignment once barbeque is
completely assembled and readjust if necessary.
DOOR HANDLE
18
DOOR
-
STEP 1
OPEN THE SINK CARTON, UNPACK AND CHECK THE PARTS.
Start by opening the carton and preparing a flat clean surface for all the parts and to do the assembly.
Carefully open the top of the shipping box with a box cutter, take out the parts from on top and around the SINK
HEAD. Lift the top section of the carton off from the base of the carton, take out all the remaining parts, and
remove all parts from their plastic bags.
SHELF LEFT/RIGHT BRACKET
MAGNET BOX
SIDE SHELF MIDDLE BRACKET
DOOR
BOTTOM
HANDLE
BOLT PACK
SHELF
BOLT PACK
CART ANGLE BRACKET
BACK PANEL
RIGHT
PANEL
DOOR BRACKET
RIGHT DOOR
LEFT PANEL
SEAL RING
RUBBER SEAL WASHER
CASTOR
WATER TAP
LEFT DOOR
STEEL SEAL
WASHER
M8 BOLT STEM
WATER INLET
DRAIN HOSE
CASTOR
SINK HEAD
19
STEP 2
OPEN THE BOLT PACK READY FOR ASSEMBLY
The following hardware is provided in a blister pack for convenient use.
M4X10mm bolt
M4X19mm shoulder bolt
M5X10mm bolt
Qty: 26 pcs
Qty: 6 pcs
Qty: 14 pcs
(use them to attach side shelf)
M6X13mm bolt
M6 shoulder bolt
Qty: 20 pcs
Qty: 4 pcs
(use them to attach side shelf)
STEP 3
ATTACH THE CASTORS AND MAGNET
Turn the BOTTOM SHELF upside down. Attach the CASTORS to the Bottom Shelf with sixteen M6x13mm bolts.
Note: Screw the Castor with brakes on the back of Bottom Shelf. Tighten firmly.
Turn the Bottom right side up. Attach the MAGNET BOX to the Bottom Shelf with two M4x10mm bolts.
SWIVEL NO LOCKING
CASTOR
FRONT
BACK
BACK
SWIVEL LOCKING
CASTOR
FRONT
20
MAGNET BOX
STEP 4
ATTACH THE SIDE, BACK PANELS AND DOOR BRACKET
Attach the LEFT PANEL to the Bottom Shelf with two M6x13mm bolts. Attach CART ANGLE BRACKET to Left
Panel and Bottom shelf with four M4x10mm bolts.
Attach the BACK PANEL to the Left Panel and the Bottom Shelf with four M4x10mm bolts. Do not fully tighten at
this time.
Attach the RIGHT PANEL to the Bottom Shelf with two M6x13mm bolts. Attach another CART ANGLE
BRACKET to the Right Panel and the Bottom shelf with four M4x10mm bolts. Connect the Back Panel to the
Right Panel with two M4x10mm bolts. Now tighten all the bolts.
Attach the DOOR BRACKET to the side panels as shown below with four M4x10mm bolts.
BACK PANEL
LEFT PANEL
CART ANGLE BRACKET
RIGHT PANEL
DOOR BRACKET
Note: Magnets on top
CART ANGLE BRACKET
21
STEP 5
ATTACH THE WATER TAP
Place the Sink Head onto its side as shown. Attach the SEAL RING and RUBBER SEAL WASHER to the bottom
of the Tap, then screw the M8 BOLT STEM into the bottom of Tap, note that the Bolt stem with "+" should be
outside. Then place the Tap into the hole in the sink as shown below.
On the underside of the sink, screw the HOT WATER INLET which has a red line on the hose and the COLD
WATER INLET which has a blue line on the hose to the tap clockwise.
Turn the sink head upside down, taking care not to damage the tap. Place the STEEL SEAL WASHER and NUT
onto the M8 bolt stem. Tighten the M8 bolt stem with screwdriver.
+
WATER TAP
SEAL RING
RUBBER SEAL WASHER
M8 BOLT STEM
NUT
HOT WATER INLET
STEEL SEAL WASHER
COLD WATER INLET
22
STEP 6
ATTACH SINK HEAD TO CART
This step requires two people to lift and position SINK HEAD onto cart.
Carefully lower the Sink Head onto the cart. Attach the Sink Head to the cart with six M4x10mm bolts.
STEP 7
DRAIN PIPE
Remove the rubber washer and plastic nut pre-assembled to the drain pipe, and attach them to the drain hole on
the underside of the sink.
Push the end of the drain pipe onto the plastic nut.
Feed the loose end of the drain pipe through the back panel hole so that the sink will drain outside the cart.
RUBBER WASHER
PLASTIC NUT
23
STEP 8
ATTACH THE DOORS
Remove the four M4x8mm bolts already pre-assembled to the DOOR HANDLES, and use them to attach the
door handles to DOORS.
Insert the lower door pin into the hole on the bottom shelf. Push down the upper door pin, align it beneath hole in
the door pin bracket, and release pin so that it inserts in hole.
Repeat this for the other door.
Note: If the doors do not line up when closed or cannot close freely, loosen the bolts on the door pin bracket.
Adjust the door pin bracket as necessary, and retighten bolts. Recheck door alignment once barbeque is
completely assembled and readjust if necessary.
DOOR HANDLES
DOORS
24
The following hardware is provided in a blister pack in RANGE/SINK carton for convenient use.
M6 Wing Nut
M6 Wing-Headed Bolt
Connecting Bracket
Qty: 4 pcs
Qty: 4 pcs
Qty: 4 pcs
Follow below steps to connect your island in the order you prefer.
A ready made cover is available
for this first configuration only.
25
STEP 1
ATTACH THE WING-HEAD BOLT AND CONNECTING BRACKET
Insert tips of four M6 Wing-Headed Bolt through the vent slots of the Sink right panel as shown. Screw four
connecting brackets onto Bolt tips to secure in place outside the Sink right panel.
OUTSIDE VIEW AFTER FINISH
26
STEP 2
CONNECT SINK AND BARBEQUE TO RANGE
Ensure that Sink Range and Barbeque are all on the same level flat surface.
Align the right panel of the Sink with the left panel of the Range so that tips of M6 Wing-Headed Bolt protrude
through vents in cart. Screw four Wing Nuts onto tips of bolts to secure panels together as shown.
Use four M6 Wing-Headed Bolt, Connecting Brackets and Wing Nuts to connect the Barbeque to the right
side of Range following the above steps.
STEP 3
ATTACH LEFT SHELF ASSEMBLY TO SINK
There are two different kinds of Side Shelf Support Sets. One is packed in the Barbeque carton and suits the
Barbeque only. Another is packed with the Sink/Rang carton and suits the Sink and Range only.
Suits Barbeque only
Suit Range & Sink only
27
Join the SIDE SHELF MIDDLE BRACKET to the left side of the Sink with five M5x10mm bolts. Attach 1pc of
Shelf Left Bracket and 1pc of Shelf Right Bracket to the left side of the Sink with four M5x10mm bolts.
Screw two M6 shoulder bolts into the lower holes of the two Shelf Left / Right Brackets. Hang the LEFT SHELF
ASSEMBLY vertically onto the brackets. Hold the shelf in position while performing the next step. Screw two M6
shoulder bolts into the upper holes of the two Shelf Left / Right Brackets through the slot holes on the underside
of the shelf.
28
STEP 4
ATTACH RIGHT SHELF ASSEMBLY TO BARBEQUE
Join the SIDE SHELF MIDDLE BRACKET to the right side of the Barbeque with five M5x10mm bolts. Attach
1pc of Shelf Left Bracket and 1pc of Shelf Right Bracket to the right side of the Barbeque with four M5x10mm
bolts.
Two M6 shoulder bolts inside the lower holes of the two Shelf Left / Right Brackets are pre-assembled. Hang the
RIGHT SHELF ASSEMBLY vertically onto the brackets. Hold the shelf in position while performing the next step.
Screw two M6 shoulder bolts into the upper holes of the two Shelf Left / Right Brackets through the slot holes on
the underside of the shelf.
29
Checking The Gas Type
Before assembling your barbeque and range unit, you should ensure they are suited to the type of gas which you are
going to use.
LPG, Also Known As Propane:
Barbeques and range units suited to LPG should have an orange sticker on the side saying “PROPANE ONLY”.
This is most commonly supplied as a portable 4 kg or 9 kg gas cylinder, which can be refilled or swapped at petrol
stations or your place of purchase when empty.
Some homes have twin 45 kg LPG cylinders permanently installed near an outside wall. These cylinders supply LPG
gas to many appliances in the home via copper pipes, and are filled as required by the gas supply company.
Natural Gas
This barbeque and range unit are not suitable for Natural Gas.
It is extremely dangerous to use the barbeque and range unit with the wrong type of gas. Fire or explosion may result.
Portable LPG Cylinders (Supplied Separately)
Fill and leak check the cylinders before placing them in or attaching to the barbeque and range unit.
Place the LPG cylinder into the well in the base of the cart, with the cylinder opening facing forwards.
Take the hose that came with the appliance, check that it has a rubber seal on the regulator end of it, and connect this
end of the hose to the gas cylinder. You won’t need a spanner here. Just turn the fitting in an anticlockwise direction
and hand tighten as much as you can. This should seal it sufficiently.
Conduct a leak test as outlined on Page 32 before use.
30
Fixed LPG Supply
Barbeques which are connected to twin 45 kg LPG cylinders must be installed by a licensed gasfitter, in
accordance with the requirements of AS 5601, and local gas authority requirements.
There are two approaches to installation:
Permanent Piped Connection: Your barbeque may be permanently connected to the main gas lines or LPG cylinders
via copper pipe. This must be done entirely by the gasfitter, in accordance with requirements of AS 5601, and local gas
authority requirements. Your gasfitter will ensure that your barbeque is permanently connected to the supply via
copper pipe, the gas pressure in the lines is adequate, pipe sizes are correct, all connections are secure, and that all
necessary components (such as secondary regulators and manual shutoffs) are included where regulations require
them. Once this is done, the barbeque cannot be moved. It is a permanent fixture of the property.
Bayonet Point: Alternatively, you can have the gas fitter terminate the gas line using a “bayonet point”. This allows
you to connect and disconnect the barbeque using a special hose and bayonet termination. For LPG installations, an
appropriate hose and limiting chain to prevent the hose being overstretched is available from most barbeque retailers.
Always conduct a leak test as outlined on Page 32 before first use and at regular intervals after that.
To the installer: You must instruct the consumer on safe operation, and ensure these instructions are left with the
consumer before leaving the site.
Barbeque connected to twin 45 kg LPG cylinders.
Copper pipe brings the gas from the tanks to the
barbeque area. A flexible connects to a bayonet
fitting near the barbeque.
31
Leak Testing
Before proceeding, it is important that you leak test the barbeque. Make sure all the barbeque control knobs
are OFF to start with.
If you have a portable gas cylinder, turn the cylinder ON by rotating the valve control anti-clockwise. If you have a wall
connection, ensure the bayonet fitting is connected.
Spray or pour soapy water (about the same concentration as washing up water) along the gas line including:
The gas connection at the inlet of the barbeque.
The gas hose or copper piping, including any joints or bends in the piping.
The gas connection at the gas cylinder or the wall connection. If bubbles appear, there is a gas leak, turn the gas
supply OFF. If the leak is at a connection, tighten and retest. If the leak is anywhere else, or if you cannot resolve
the leak, do not proceed, turn the gas supply OFF and disconnect and consult your retailer.
You can also check for leaks using a Gas Safety Gauge, available at your Barbeques Galore store. This provides an
easier, quick way to check for leaks anytime.
32
Lighting The Barbeque and Range
Lighting the barbeque and range is easy, but must be done with due care.
Make sure that the gas is turned on at the cylinder, or that gas is available to the appliance. Also, ensure that the
roasting hood and side burner lids are open.
Push & Turn Ignition: Follow below steps for lighting:
1. Open hood and side burner lids before and during lighting.
2. Select any burner control knob, push that knob IN and turn it anticlockwise
to the
Hi position. Keep pushing IN until the burner lights, then release.
3. If ignition does not occur in 5 seconds, turn the burner controls OFF, wait
5 minutes, and repeat step 2.
To ignite the Range burners, push IN and turn the control knob to the
Hi position, follow steps 2 & 3.
Manual Ignition:
1. You can light your barbeque manually by holding a lighted match
next to one of the burners, then turning that burner control knob to
Hi position.
You can access the burner from underneath the barbeque, or from a hole in the
side of the barbeque body.
2. For the range, you can light manually by holding a lighted match next to the
burner, then turning that burner control knob to the
Hi position.
If You Have Difficulty Lighting
If the burner doesn’t light first go, return the knob to the OFF position and try a couple more times. If the burner still
does not light, return the knob to OFF wait a few minutes to allow the gas to disperse before trying again. If satisfactory
operation cannot be achieved, consult your retailer before proceeding.
Note carefully: Failure to follow the lighting procedures correctly can lead to a hazardous condition.
Control The Flames
The knobs have three basic positions: OFF, Hi and Low.
You can achieve any flame height between Low and Hi
by rotating the barbeque control knob between these positions.
Hi
Low
Checking The Flame
Look underneath the barbeque so that you can see the flames. They should be a soft blue color with yellow tips. If the
flames are too yellow, there is too much gas and not enough air. The flame will be inefficient and will give off too much
smoke. If the flame is too pale, there is too much air and not enough gas. If either of these situations occur, you will
need to adjust the burners.
33
Wait for the burners to cool down, then remove them (details in Maintenance section). You will see a set screw on
the end of each main burner. Loosen it, then rotate the air shutter piece to make the opening to be in 4-6mm width,
then re-tighten the set screw. If you are unable to set the flame correctly, you should consult your retailer before
further use.
Special note: “Blowback” is a situation where the flame burns inside the burner, towards the front. It can be
recognized by a sharp roaring sound coming from the burner. It is not dangerous unless it is allowed to persist. If
this occurs, simply turn the burner off, wait a few seconds, then relight.
Turning Off (Shut Down)
Normally when you’ve finished cooking, leave the burner controls on Hi for a maximum of 5 minutes to burn off excess
grease from the flame tamer, the burner and other surfaces. To turn the barbeque OFF, it is best to turn OFF the
cylinder first, and allow all the gas left in the hose to burn off. This will only take a couple of seconds. Then turn OFF all
the burner controls. If your barbeque is connected to piped LPG, you can simply turn the burner controls OFF.
It’s okay to leave the cylinder connected to your barbeque while it’s not in use.
Note carefully: Failure to follow these shutdown procedures correctly can lead to a hazardous condition.
34
Cooking Grill
The cooking grills have a vitreous enamel finish, so no curing is required. Wash thoroughly before use.
Fill The Grease Cup
Your barbeque is equipped with a two stage fat drainage system. Food residue drops onto the fat channeling tray,
then falls through the centre hole into the grease cup. Placing absorbent material into the grease cup will avoid
splashing and overflowing when the cup starts to fill. Suitable absorbent material is available from your Barbeques
Galore store. Don't use fat absorbent material or sand in the fat channeling tray.
Preparing To Cook
Lightly coat the cooking surfaces with oil. This will prevent food from sticking. Light the burners, close the hood, and
leave on Hi for about 3-5 minutes to warm the barbeque up. Once the barbeque is warmed up, you should set the
burners to your desired cooking temperature. You’re now ready to start cooking up a feast.
Controlling Flare Up
Flare-ups are caused by juices and oils from the food igniting in sudden bursts of flame that come up over the grill. A
little bit of flare up as well as the resulting smoke is a good thing. It’s what gives barbequed food that unique outdoor
flavour. But if it happens too often, or if the flame lasts more than a couple of seconds, your food will char, so you need
to control it.
First of all, cooking very fatty foods will cause a lot of flare up. You should trim excess fat off your meat. Also, excess
flaring usually means the burners controls are up too high, turning them down before flare-up occurs will usually
prevent it happening in the first place.
Moving the meat away from the flare up will also reduce the problem.
Some very fatty foods can only be cooked on the optional hotplate or indirectly with the hood closed (refer later). It is ok
to use up to 2/3 optional hotplates in the Barbeque, but NEVER use more than that.
Always remember to switch the barbeque OFF once you are finished cooking.
35
Keeping Your Food Moist
It’s easy to keep your food moist and succulent on a barbeque by following these guidelines:
Use tongs instead of a fork when turning meat and poultry. A fork pierces the flesh and causes the juice to seep
out.
Resist the temptation to keep turning meat over. Juices tend to rise to the top of a piece of meat and then settle.
Each time you turn the meat over, the juices are lost. It’s better to quickly sear the meat on each side (about half a
minute) then with the burner controls down near low, leave the meat cook on one side at a time, turning once only
before serving.
If you like salt with your food, try adding it at the end instead of before or during cooking. Salt draws the natural
moisture out of the food and dries it out.
Baste food with light marinade or canola oil a couple of times while cooking, though watch out for excessive
flare-up if too much oil is used.
Using a roasting hood as outlined later in these instructions is an excellent way to preserve moisture and
succulence and takes the hard work out of barbeque cooking.
Other Useful Tips
You don’t need to be an expert to serve up a tasty, good looking meal. Try these ideas:
Although cooking on the optional hotplate looks easier, cooking on the grill gives you a more authentic barbeque
flavour. Natural juices drip onto the flame tamer and then vaporise, with the vapours penetrating back into the
food.
As an alternative to simply grilling, try marinating your meat, fish, poultry or vegetables first. The longer you leave
the food to stand in the marinade, the more thoroughly the flavour will soak through. Several pre-made marinades
are available and good recipes are easy to come by. It is best to leave food standing in the refrigerator.
If you use a tomato or sugar based sauce for basting, apply it in the last 5-10 minutes of cooking. Using these
sauces over a longer period of time will result in over-browning.
To prevent meat from curling, slash the remaining fat at roughly 5cm intervals, taking care not to cut into the meat.
Avoid burning or charring food as this has been shown to be unhealthy. Don’t leave cooked food standing for too
long before eating.
36
Cooking with the Hood Closed
Using the roasting hood traps heat, moisture and flavour that is normally lost on an open top barbeque. With the hood
closed and the barbeque pre-heated, it's important to then turn some burners to Low and others to OFF in order to not
overheat the barbeque which could result in increased temperature hazards and burning your food. For covered
cooking, there are two basic ways to cook: (A) Direct Cooking and (B) Indirect Cooking
(A) Direct Cooking Method
This is when you place the food directly over the lit burners, either on the grill or the optional hotplate. This method
is great for frying, searing and grilling, especially with thinner cuts and foods that require shorter cooking time.
Cooking takes less time than with the hood open, and the results are more tender and juicy.
Preheat the barbeque with all burners on high and the hood closed for 5 minutes. Note that the temperature at
the cooking surface can be around 100ºC higher than the temperature measured at the hood thermometer.
Importantly, once the barbeque is pre-heated and the hood is closed, heat is trapped around the food, so the burners
will only need to be on Low and in many cases, some of the burners OFF. Heat from the lit burners will circulate all
through the hood cooking quite evenly.
Fatty foods like sausages, can be cooked completely above the OFF burners, retaining juiciness and flavour without
risk of flare-up that results only in burning. Quite close attention needs to be paid to the food, and the burners
frequently reset to Low or OFF as required to prevent overheating.
Don’t be afraid to open the hood often to check progress. You are in full control of the temperature by turning
burners higher, lower or OFF as required. The gas burners will respond instantly and powerfully to your control.
37
(A)Direct Cooking Method (continued)
Most importantly, use the hood thermometer as a warning guide that the barbeque is too hot. For grilling most foods,
aim to keep the thermometer below 200ºC to avoid burning. Never let the temperature reach past 250º Celsius or the
barbeque will overheat and burn your food.
A separate probe thermometer is available as an accessory from all Barbeques Galore stores. This takes the
guesswork out of knowing when your food is cooked.
Barbeque Tip
Great chefs will tell you that most meats need to “rest” away from the heat of the barbeque before slicing for a few
minutes to allow the moisture pushed to the surface to redistribute. If you don’t rest the meat, moisture that has pooled
near the surface will run out and the rest of the roast will be quite dry. Use the few minutes while resting the meat to
open the barbeque hood, turn all burners to Hi for 2 or 3 minutes to burn off food residue. After 3 minutes, turn the
barbeque OFF. While the cooking surfaces are still hot, take a long handled brush or scraper and remove remaining oil
and food residue. You should use an oven mitt to avoid burns. 3 minutes now will save 30 minutes next barbeque.
Always remember to switch the barbeque OFF once you are finished cooking.
(B) Indirect Cooking Method
This is when you place the food only above burners that are OFF. The other burners are adjusted in combinations
of Low and OFF to maintain constant lower roasting temperatures. This method is ideal for thicker cuts of meat,
legs of lamb, pork, shoulders of beef, whole chickens and whole fish.
Moist, hot air rises from the lit burners and circulates around the food, trapping juices and flavour. Even cakes and
breads can be baked in your barbeque this way. Cooking low and slow lets the food cook completely through without
burning on the outside, yet remaining juicy and tender on the inside.
Best results are achieved by placing your roast in a rack and that rack in a drip pan. The roast is elevated to allow heat
to circulate all the way around, and water, wine, juices, herbs can be added to the drip pan to help flavour the roast and
make a baste or gravy.
38
(B) Indirect Cooking Method (continued)
Preheat the barbeque with all burners on Hi and the hood closed for 5 minutes.
Importantly, once the barbeque is pre-heated and the hood is closed, heat is trapped around the food, so the
burners that are on will mostly only need to be on Low and in many cases, more of the burners turned OFF. Heat
from the lit burners will circulate all through the hood cooking quite evenly.
On a 4 burner barbeque, 2 outside burners on Hi and 2 middle burners OFF is often the best setting for roasting.
Place the roast on its rack in the drip pan into the middle of the Barbeque above the OFF burners. Contrary to some
beliefs, the slower and lower (temperature) the food is cooked, the more even, tender and juicier the results will be.
Importantly, use the hood thermometer as a warning guide that the barbeque is too hot. For roasting most foods, aim to
keep the thermometer around 160ºC to avoid burning. Note that the temperature at the roasting rack may be up to
25ºC higher than the temperature measured at the hood thermometer.
For short periods of browning only, or for 10 minutes to make pork crackling, aim for a hood thermometer temperature
of around 240ºC. Note that the temperature at the roasting rack may be up to 25ºC higher than the temperature
showing on the hood thermometer and most foods will quickly burn at this setting.
For smoking, lower temperatures and longer cooking times will result in more intense smoke flavour and more tender
meats, aim for a hood thermometer temperature of around 90ºC to 100ºC for Smoking. Note that the temperature at
the roasting rack may be up to 25ºC higher than the temperature showing on the hood thermometer. Always use a
probe temperature thermometer to ensure that the meat has cooked all the way through.
Don’t ever let the temperature reach above 250º Celsius or the barbeque may dangerously overheat and burn your
food. A separate probe thermometer is available as an accessory from all Barbeques Galore stores. This takes the
guesswork out of knowing when your food is cooked.
Always remember to switch the barbeque OFF once you are finished cooking.
39
To obtain correct temperature use an instant-read meat thermometer in the thickest part of the flesh, careful
not to touch any bone.
Beef
Veal
Pork
Lamb
Poultry
40
Poultry
℃
℃
℃
Thermometer Temperature: Rare = 60 , Medium = 66 , Well Done= 77
Poultry
Seafood
Fish is done when it flakes easily when prodded with a fork or knife in the thickest part. Frozen fillets should not be
thawed before barbequing. Cooking times will be approximately double that of fresh fish.
41
Cleaning Your Barbeque
Your barbeque will look better and last longer if you keep it clean. Follow these simple steps.
The Cooking Surfaces: While the cooking surfaces are still hot, take a long handled brush and a scraper and remove
remaining oil and food scraps. You should use an oven mitt to avoid burning yourself.
The Burners: Occasionally the burner holes may get clogged with grease and food particles. Leaving the burners on
for a maximum of 5 minutes with the hood open after you’ve finished cooking will remove most of this. However, you
should check the burners periodically for any sort of blockage. In particular, you should ensure that the aeration vents
are free of insect nests and spider webs. To clean the burners, let them cool down, then remove and inspect them. If
any of the holes are clogged, gently tap the burner onto a hard surface to remove residue. Use a wire brush to unclog
the holes. Then lightly coat the burners with canola oil for ongoing protection.
The Barbeque Body: Grease can build up on the body of the barbeque. Simply clean it off with hot water and
detergent. Do not use oven cleaner as this will damage the surface coating. Stainless steel requires extra care. See
the notes below.
The Fat Channeling Tray: Keep the fat channeling tray clean to prevent a build up of grease. If you don’t do this, a fat
fire can result. This can be quite dangerous, and will certainly void the warranty on your barbeque.
The Grease Cup: Emptying the grease cup after each use is best practice.
How To Care For Stainless Steel
Even though stainless steel is remarkably resistant to tarnish and rust relative to ordinary steels, it still needs proper
care. We recommend the following:
After use, clean the stainless steel surfaces with fresh water and a soft cloth.
Where light cleaning is needed, a commercially available stainless steel cleaner with a soft cloth should be used.
To repair minor tea staining or pitting, you can use a light, non-metallic scourer. It is important that you rub with the
natural grain of the stainless steel surface to avoid leaving visible scratch marks.
Use 3M stainless steel cleaner available from your local Barbeques Galore store to polish and protect all stainless
steel surfaces. Follow the manufacturer's instructions on the can. Do not use while the barbeque is on or still hot!
Between uses, it is a good idea to leave the barbeque covered to prevent dust and airborne salts settling on the
stainless steel surfaces. If left for too long, these particles can act as rust centers.
With a small amount of care, your investment in quality stainless steel will keep its beautiful finish as well as its value
for a long time to come.
Storing Your Barbeque
Your barbeque is designed to be used outdoors. However, just like a car, you will prolong the life of the appliance if you
store it out of direct exposure to the elements when not in use. This can be done in many ways:
Place a waterproof cover over it. These are available from most barbeque retailers.
Move the barbeque to a covered location. If you are storing it in a closed room (eg a shed or a garage) you should
keep the cylinder away from any other cylinders or any cars, boats, motorcycles or any other petrol engines.
If you don’t use it for a few months, lightly spray all surfaces with canola oil. This will help protect against
corrosion.
42
Servicing Your Barbeque
Apart from cleaning, your barbeque is a fairly low maintenance item. A couple of things are worth looking at though.
Remember to turn off and disconnect the gas before any maintenance is carried out.
If your barbeque uses a flexible hose to connect to the gas, check the rubber O-ring on the regulator end of the
hose assembly at least once a year. If it appears worn or cracked, have it replaced.
We recommend having your barbeque checked by an authorised service agent every 5 years. This is to ensure
there are no leaks and that all components are still functioning correctly.
If you use a portable LPG gas cylinder, you will need to have the cylinder serviced or replaced every ten years.
The date of the last service should be stamped on the neck of the bottle.
As you can see, it’s easy to keep your barbeque in great shape so it can give you years of trouble free enjoyment.
Replacing The Hose
If there are any signs of wear or cracking in the barbeque hose, you will need to replace it immediately. Ensure you
replace it with a hose and regulator purchased from Barbeques Galore to ensure proper gas connection compatibility.
Connect the nut of the hose to the gas inlet on the right side of the barbeque. You MUST use a spanner to tighten it
properly. Do not use sealing tape. The connection is designed to seal properly without it. Perform a leak test as
explained in the installation section before using.
Replacing The Burners
Occasionally you will need to remove your burners for cleaning or adjustment.
To remove the burner, remove the split pin on front end of burner, carefully lift burner up and away from valve opening
at the front of the barbeque. Reverse this procedure to replace the burner, taking care that the open end of the burner
engages properly to the valve.
43
Refer to the data sticker on your barbeque and range for jet sizes, gas pressures etc.
Gas connection: 5/8”-18 UNF.
44
45
The below exploded diagram and parts list are for your after sales reference.
Exploded diagram and Part list for Barbeque
Key
PART DESCRIPTION
Qty per BBQ
CODE
Qty Per Part Code
1
RIGHT SHELF ASSEMBLY
1
DISM42301
1
2
LEFT SHELF ASSEMBLY
1
DISM42302
1
3
SHELF LEFT BRACKET
2
DISM70010
4
SHELF RIGHT BRACKET
2
DISM70009
5
SIDE SHELF MIDDLE BRACKET
2
DISM70011
1
6&7
CONTROL PANEL
1
DISM4230203
1
8
CONTROL KNOB BEZEL
4
DISK40025
1
9
CONTROL KNOB
4
DISL40026
1
10
MAIN BURNER GAS VALVE
4
DISM42304
1
11
MAIN BURNER MANIFOLD
1
DISM42305
1
12
MAIN BURNER HOSE
1
DISM42306
1
13
REGULATOR LOCATED BRACKET
1
DISM42307
1
46
1 set
Key
PART DESCRIPTION
Qty per BBQ
CODE
Qty Per Part Code
14
HOSE & REGULATOR
1
DISM42308
1
15
CART ANGLE BRACKET
2
DISK90024
1 set
16
CART BRACE BAR
1
DISK90030
1
17
BOTTOM SHELF
1
DISM42309
1
18
FIXED CASTOR
1
DISK90018
1
19
SWIVEL NON LOCKING CASTOR
1
DISK90021
1
20
SWIVEL LOCKING CASTOR
2
DISK90016
1
21
DOOR MANGET
4
PGS40044
1
22
MAGNET BOX
1
PGS40043
1
23
GREASE CUP
1
PGS40046
1
24
FAT CHANNELING TRAY
1
DISM42310
1
25
MAIN BURNER
4
PGS40048
1
26
CROSSFIRE
3
PGS40047
1
27
SPLIT PIN FOR MAIN BURNER
4
PGS40016
1
28
DOOR HANDLE
2
DISM42311
1
29
RIGHT DOOR
1
DISM42312
1
30
LEFT DOOR
1
DISM42313
1
31
FIREBOX
1
DISM42314
1
32
LEFT PANEL
1
DISM42315
1
33
RIGHT PANEL
1
DISM42316
1
34
MATCH HOLDER
1
PGS40059
1
35
MATCH HOLDER CHAIN
1
DISM42317
1
36
MATCH HOLDER BRACKET
1
PGS40058
1
37
FLAME TAMER
4
PGS40052
1
38
HOLE BUSHING
1
DISM42318
1
39
COOKING GRILL
3
PGS40051
1
40
RIGHT DOOR PIN BRACKET
1
41
LEFT DOOR PIN BRACKET
1
PGS40037-38-39
1 set
42
DOOR BRACKET
1
43
BACK RAIL
1
PGS40033
1
44
BACK PANEL
1
DISM42319
1
45
TOP PANEL
1
DISM42320
1
46
SEAL RUBBER
1
DISM42321
1
47
HOOD ASSEMBLY
1
DISM42322
1
48
HOOD FRONT RUBBER STOPPER
2
DISK90039
1
48
HOOD REAR RUBBER STOPPER
2
DISK40014
1
DISK4001516
1 set
50
27
HOOD HINGE & SPLIT PINS
2
2
51
TEMPERATURE GAUGE
1
DISK40018
1
52
TEMPERATURE GAUGE BEZEL
1
DISK40019
1
BOLT PACK
1
DISM30075
1
INSTRUCTION MANUAL
1
DISCBBQM
1
47
Exploded diagram and Part list for Range
48
Key
PART DESCRIPTION
Qty per UNIT
CODE
Qty Per Part Code
1
SIDE BURNER LID
2
DISM00501
1
2
SIDE BURNER TRIVET
2
DISM00502
1
3
SIDE BURNER
2
DISM00503
1
4
SIDE BURNER IGNITER
2
DISM00504
1
Key
PART DESCRIPTION
Qty per UNIT
CODE
Qty Per Part Code
5
SHELF LEFT BRACKET
1
DISM00419
1
6
SIDE SHELF MIDDLE BRACKET
1
DISM00421
1
7
RIGHT PANEL, RANGE HEAD
1
DISM00407
1
8
SHELF RIGHT BRACKET
1
DISM00420
1
9
LEFT PANEL, RANGE HEAD
1
DISM00422
1
10
RIGHT BRACKET, CONTROL PANEL
1
DISM00418
1
11
CONTROL PANEL
1
DISM00505
1
12
MANIFOLD
1
DISM00509
1
13
GAS VALVE
2
DISM00510
1
14
HOSE & REGULATOR
1
DISM00511
1
15
CONTROL KNOB
2
DISL40026
1
16
RIGHT DOOR PIN BRACKET
1
PGS40039
1
17
LEFT DOOR PIN BRACKET
1
PGS40038
1
18
RIGHT PANEL, CART
1
DISM00411
1
19
RIGHT DOOR
1
DISM00413
1
20
DOOR HANDLE
2
DISM42311
1
21
MATCH HOLDER
1
DISM00512
1
22
CART ANGLE BRACKET
2
DISK90024
1
23
BOTTOM SHELF
1
DISM00513
1
24
MAGNET BOX
1
PGS40043
1
25
SWIVEL NON LOCKING CASTOR
2
DISK90021
1
26
SWIVEL LOCKING CASTOR
2
DISK90016
1
27
LEFT PANEL, CART
1
DISM00415
1
28
LEFT DOOR
1
DISM00414
1
29
BACK PANEL, CART
1
DISM00409
1
30
DOOR PIN
2
DISM00416
1 set
31
DOOR MAGNET
4
PGS40044
1 set
32
DOOR BRACKET
1
DISM00410
1
33
SEAL BUBBER
1
DISM42321
1
34
TOP PANEL
1
DISM00514
1
35
LOCATED PIN, HOT PLATE BRACKET
8
DISM00515
1 set
36
LEFT BRACKET, CONTROL PANEL
1
DISM00417
1
37
HOT PLATE BRACKET
8
DISM00516
1 set
38
LOCATING PIN, SIDE BURNER
4
PGS40004
1 set
39
SIDE BURNER LID HINGE
4
PGS40001
1 set
40
GREASE CUP
2
DISM00517
1
41
SIDE BURNER BASE
1
DISM00518
1
42
HOT PLATE
1
DISM00519
1
43
BACK PANEL, RANGE HEAD
1
DISM00403
1
BOLT PACK
1
RANGE40031
1
BOLT PACK
1
RANGE40030
1
49
Exploded diagram and Part list for Sink
50
Key
PART DESCRIPTION
Qty per Unit
CODE
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
SINK TABLE
SINK
BACK PANEL, SINK HEAD
SINK DRAIN
GRANITE CUTTING BOARD
DRAIN HOSE
RIGHT PANEL, SINK HEAD
FRONT PANEL, SINK HEAD
BACK PANEL, CART
DOOR BRACKET
DOOR MAGNET
LEFT DOOR PIN BRACKET
RIGHT DOOR PIN BRACKET
RIGHT PANEL, CART
BOTTOM SHELF
MAGNET BOX
RIGHT DOOR
1
1
1
1
1
1
1
1
1
1
4
1
1
1
1
1
1
DISM00401
DISM00402
DISM00403
DISM00404
DISM00405
DISM00406
DISM00407
DISM00408
DISM00409
DISM00410
PGS40044
PGS40038
PGS40039
DISM00411
DISM00412
PGS40043
DISM00413
Qty Per Part
Code
1
1
1
1
1
1
1
1
1
1
1 set
1
1
1
1
1
1
18
SWIVEL LOCKING CASTOR
2
DISK90016
1
19
20
21
22
23
24
25
26
27
28
29
30
31
32
SWIVEL NON LOCKING CASTOR
LEFT DOOR
DOOR HANDLE
CART ANGLE BRACKET
LEFT PANEL, CART
DOOR PIN
LEFT BRACKET, FRONT PANEL
RIGHT BRACKET, FRONT PANEL
2
1
2
2
1
2
1
1
1
1
1
1
2
1
1
1
DISK90021
DISM00414
DISM42311
DISK90024
DISM00415
DISM00416
DISM00417
DISM00418
DISM00419
DISM00420
DISM00421
DISM00422
DISM00423
DISM00424
RANGE40031
RANGE40030
1
1
1
1 set
1
1 set
1
1
1
1
1
1
1 set
1
1
1
SHELF LEFT BRACKET
SHELF RIGHT BRACKET
SIDE SHELF MIDDLE BRACKET
LEFT PANEL, SINK HEAD
WATER INLET
WATER TAP
BOLT PACK
BOLT PACK
51
We’ve said it before. Anything you can cook in the kitchen, you can cook on a barbeque: soups, roasts,
breads, casseroles, stir fries, pizzas, chips, smoked foods, lasagne...are just a few of the possibilities.
Other available accessories include:
Gas Safety Gauge: Award Gas Safety Gauge. Shuts gas off fast and completely in case of a major leak, and helps
you detect minor ones without worrying about soapy water.
Weather Cover: Protect your investment with a cover that fits neatly over your barbeque and protects it from the
elements as well as backyard pests.
And there are many more. Ultimately, anything you can cook in the kitchen, you can cook on your barbeque.
Need more information or assistance in any way? You can call your Barbeques Galore store where barbeque experts
will be happy to help you.
Call 1300
301 392 for your nearest store.
Or visit our website at: www.barbequesgalore.com.au
G.L.G. Australia Pty Ltd (ACN 001 185 002)
Building A2, Campus Business Park, 350-374 Parramatta Road
Homebush NSW 2140
Ph. 02 9735 4111
DISCISLM
52
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