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23rd Aug 2019View post
Hi All, I am taking a winter break for the next month or so as I have a building project to do so please give me a call anytime for advice but I wont be able to do any workshop servicing until the
Standard gas bottle instructions state that each time you replace your LPG bottle, you should check for gas leaks with soapy water on the joint connections. This is important for safety and care, so try and make a habit of doing it!
If you are not going to be using your barbeque for awhile, turn the isolation valve off or disconnect the gas supply at the bayonet.
Note: This is for flexible connections only. If your barbeque is connected to the gas supply by copper pipe, your gas fitter should have already done a leak test. If however, you do smell gas at any time when the barbeque is switched off, contact your local gas supplier or gas plumber as soon as possible.
Testing for leaks should be done regularly (about every 3 months for mains gas or whenever you change your gas bottle). It doesn't take long and is easy to do.
Most barbeque fires are caused by excess use of oil and fat, or a build up of fat, or both.
Take note of how much fat is in the food you are preparing to cook. Sausages are a prime example – they have a high content of fat and water (but are nowhere as bad as what they used to be!). Needless to say, sausages DO NOT need any fat to accompany them when cooking on a barbeque. Chipolata sausages are a good alternative to regular snags, as they are a convenient size for a snack or nibbles and they also contain a lot less fat than conventional larger sausages. Don't be afraid to ask your butcher how much meat compared to fat is in your chipolatas – if they are low in fat then they may be a bit more expensive, but they won't burn as much and they won't take as long to cook (and they are better for you!).
Instead of cooking sausages or chipolatas on the hotplates or grills, try using the 'warming rack' when heating up the barbeque with the hood down. This way they tend to be less susceptible to 'fl aring' (and will be crispier than when cooked on the grill or hotplate!).
Always check the drip tray for excessive build-up of fat after each barbeque. If there is excessive build-up, you will need to clean out the drip tray (see cleaning instructions on page 32).
Fat fires are caused by using too much oil, or by or a build-up of fat on the drip tray
or hotplates after several barbeques, or both.
If you have a fat fi re, try not to panic, and remember to NEVER use water to put out the flames! Here is the correct way to put out a fat fire:
If the barbeque hood is down:
Turn off the gas bottle or gas valve. Do not open the hood! If you do then the fire will get air and the fl ames will be aggravated. Simply wait for the gas to stop flowing through the hose and the flames will soon subside.
If the barbeque hood is up:
Turn off the gas and use a damp towel to smother the fl ames. Then walk away and let the barbeque cool down.
Do not attempt to put out the fire if it's out of control – in that case, call the fire brigade.
General Barbeque Safety Tips
- Stand back from the barbeque and use long-handled implements to turn the food.
- As soon as you have fi nished cooking, turn off the burners and then turn off the gas at the bottle or gas connection. Try and make this process a habit!
- Don't touch the food with your hands while it is still on the barbeque! Apart from being unhygienic, it's also a great way to get painful fi nger burns!
- The old saying 'too many cooks in the kitchen' can literally mean disaster when it comes to using barbeques. Don't let groups of people huddle over the barbeque whilst cooking – make sure that you have plenty of space around you to move freely.
- Use oven mitts or tea towels to move pots or griller hotplates around.
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