Lighting The Barbecue; Piezo Electric Ignition; Manual Ignition; First Use - essentiel b EBGZ 6 Notice D'utilisation

The following symbols are located on the control panel around each knob:
OFF
OFF
OFF Knob marker pointing to "OFF": Valve closed: no gas supply
Large flame: maximum flow rate
Small flame: reduced flow rate
To control the flame output, turn it anticlockwise.

Lighting the barbecue

OFF

PIEZO ELECTRIC IGNITION

The piezo electric ignition system is integrated into the control knobs and can be identified by the
symbol to the left of each knob.
1. Open the barbecue hood. Never light the barbecue with the hood closed!
2. Make sure that all of the control knobs are in the " OFF
3. Open the gas supply on the gas cylinder or regulator.
4. Always press and turn the control knob anticlockwise until it "clicks", and place it in the piezo
position . The burner ignites.
If the burner does not light, return the knob to the "
3 times.
If the burner still does not ignite, return the control knob to the "
so that the accumulated gas disperses, then repeat the procedure.
5. Then light the other burners in the same way.
Comments:
• If the igniter does not produce a spark, proceed with manual ignition (see next section).

MANUAL IGNITION

You can light the barbecue manually if necessary:
1. Open the barbecue hood. Never light the barbecue with the hood closed!
2. Make sure that all of the control knobs are in the "
3. Open the gas supply on the gas cylinder or regulator.
4. Turn the control knob and place it in the maximum position
Comment: if you cannot light the burners, refer to the "Troubleshooting guide" section.
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OFF
•
" (off) position.
•
" (off) position and repeat the operation 2 or
•
" (off) position, wait 5 minutes
•
" (off) position.
OFF
(large flame).
After each use, make sure that all of the control
knobs are in the " • " (stop) position and that the gas
cylinder supply is closed.

First use

1. Place all of the accessories on the barbecue, light it and let it heat empty" (i.e. without food) for
OFF
30 minutes in the maximum position (large flame) so that all manufacturing residues are burned
off. This may cause odours and/or fumes to be emitted due to the carbonisation of material residues.
2. Wait until the appliance has cooled completely, then clean it with a soft cloth and water and lightly
oil the cooking surfaces.

Preheating

1. Open the hood.
2. Light the burners as described above and place the knobs in the maximum position
3. Let the barbecue preheat for 2 to 5 minutes with the hood closed.

Cooking

• Cooking with the hood open: traditional grilling.
• Cooking with the hood closed: oven-type cooking (ideal for large pieces of meat).

COOKING ON THE GRILLS

The burner heats the flame diffuser under the cooking grill. Then the diffuser distributes the heat evenly
over the grill. Juices and fats from food flow onto the flame diffuser during cooking. This produces a
smoke that, as it evaporates, envelops the food and gives it a characteristic barbecue flavour.

COOKING ON THE GRIDDLE

The griddle is a fast Spanish cooking technique that consists of grilling food (meat, fish, vegetables,
etc.) on a metal plate with little or no fat. The griddle allows you to preserve the flavour and nutritional
values of foods that cook in their own juice and fat.

COOKING WITH THE HOOD CLOSED

Barbecuing with a closed hood ensures even cooking, preserves heat and reduces cooking time. This
method also prevents food from drying out during cooking due to the moisture under the hood, and
also reduces gas consumption.
OFF
(large flame).
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