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WELCOME TO THE WORLD OF BARBEQUES GALORE OUTDOOR COOKING

INSTRUCTIONS FOR ASSEMBLY AND USE OF CORDON BLEU L2-SERIES BARBEQUES

For the safe use and enjoyment of your new barbeque.

These instructions contain important information that needs to be followed for the safe assembly and use of your new barbeque. Please read through carefully and completely prior to assembly.

Take care to remove all packaging materials & protective coatings from the bbq before first use.

For Barbeque Models: G2CBL, G4CBL, G4CDXL

Tools required: 2 x adjustable spanners

1 x Phillips head screwdriver 1 x Regular screwdriver

Congratulations on your purchase

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 safety. 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 grease channelling 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 will void the warranty.

Do not transport the barbeque whilst it is hot because there is a risk that the contents of the grease cup 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.

It is fine to pre-heat with all burners on HI and the hood closed, but NEVER let the temperature on the hood thermometer exceed 250ºC on the hood thermometer.

When cooking with the hood closed, turn one or more burners to LO or OFF as required to keep the barbeque from getting too hot. NEVER let the temperature on the hood thermometer exceed 250ºC on the hood thermometer.

NEVER leave all burners on HI for more than 15 minutes, always stay in control by adjusting burners to LO and OFF as required to maintain suitable cooking temperatures.

Follow all manufacturers’ instructions to periodically check for gas leaks.

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....

Where to put your barbeque

This barbeque is an outdoor appliance only. Under no circumstances should it be used indoors. You must observe the clearances listed on the data sticker on your barbeque. These 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, nearby surfaces will heat up and could catch fire. If you purchased your barbeque in a cart: You don’t need to be concerned with side clearances. The barbeque-cart combination has been laboratory tested, and complies with relevant Australian Standards. 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. For Build-In Barbeques and Islands:

Ensure you leave sufficient clearance underneath the barbeque for removal and cleaning of grease channelling trays and receptacles.

For non-combustible build-in construction, leave a minimum 50 mm clearance behind the barbeque and do not block any side or front vents on the barbeque to allow the appliance to function properly. The 615 mm dimension below includes this 50 mm.

Ensure you leave sufficient space behind the barbeque to allow for the use of any roasting hoods, in particular when they are in the fully opened position. See clearance diagram below.

The distances from the barbeque to combustibles stated on the data plate must still be observed.

When installing the barbeque into a dedicated structure, ensure that the following is observed:

Width:

2B: 560 to 565 mm

4B: 880 to 885 mm

Min 310 mm

Min 615 mm

Cylinder cabinet top

and bottom ventilation

details as detailed

below must be

observed.

Bbq must be separated from the cylinder cabinet.

Min 45 mm rear clearance

to allow the hood to open

Where to put your barbeque (continued)

Adequate clearance around the barbeque must be provided for safe and efficient operation the clearances shown in the diagram below ensures that the burners have a supply of fresh air to operate correctly. Failure to provide enough fresh air to the burners can cause the production of potentially deadly noxious gases.

The structure must be made of non-combustible material. Also, you need to ensure that there is a clearance of at least 300 mm between the sides and rear of the barbeque and any combustible material (e.g. wooden fences and gyprock walls and painted surfaces). If part of the structure is composed of combustible materials, ensure that the combustible material is separated from the sides and rear of the barbeque by at least 300mm.

There must be at least 1000 mm vertically above the appliance and any combustible material.

At least 45 mm clearance is required from the rear of the build-in barbeque support bracket body to allow the roasting hood to open freely. When fully open, the hood leans back slightly to prevent accidental closure.

In addition, where the cylinder is kept in an enclosed space underneath or near the build-in barbeque, the following must be observed:

The cylinder must rest on a base to ensure that water will not accumulate, and that the cylinder is clear of the surrounding soil.

There must be at least 200 square cm of ventilation openings per cylinder stored, at both the top and bottom of the cylinder compartment, so that any accumulating gas can quickly escape to the outside air. At least 50 square cm of the lower ventilation must be within 15 mm of the base of the enclosure.

There must be a separation panel between the gas cylinder and the barbeque so that if a high pressure gas leak occurs, there is no direct path between the cylinder compartment and the bbq firebox.

Note that all these conditions are met by using prefabricated island (code: PBIM4L) available from your local Barbeques Galore store.

Where to put your barbeque (continued)

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:

(2) Within a partial enclosure that includes an overhead

cover and no more than two walls.

(1) Any enclosure with walls on all sides, but at least one permanent opening at ground level, and no overhead cover.

(3) Within a partial enclosure that includes an overhead

cover and more than two walls, the following shall apply:

(i) At least 25% of the total wall area is

completely open; and

(ii) At least 30% of the remaining wall area is

open and unrestricted.

(iii) 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.

Checking the gas type and supply

Before assembling your barbeque, you should ensure your barbeque is suited to the type of gas which you are going to use:

LPG, also known as Propane or Universal LPG:

Barbeques suited to LPG should have an orange sticker on the side saying “UNIVERSAL LPG”.

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. Follow the assembly instruction steps for how to fit and connect your portable cylinder.

Some homes have twin 45 kg LPG cylinders permanently installed near an outside wall. These cylinders supply LPG gas to multiple appliances in the home via copper pipes, and are filled as required by the gas supply company.

Natural Gas: Barbeques suited to natural gas should have a white sticker on the side saying “NATURAL GAS”. This is piped to your home in a similar fashion to water, so there are no cylinders to refill. You will need to contact your local gas company to determine if Natural Gas is available in your area. Fixed LPG Supply or Natural Gas Supply: Barbeques which are connected to twin 45 kg LPG cylinders or to Natural Gas 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:

(1) 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.

(2) 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. Such a hose is provided in the Natural Gas conversion kit NGCK250VJ. Follow the instructions supplied with the kit to complete the connection. For LPG installations, an appropriate hose is available from most barbeque retailers.

Checking the gas type and supply (continued)

Even if your barbeque area already has a bayonet point, you will still need to call upon a gas fitter

to ensure that gas pressure is sufficient for your barbeque, and to ensure your barbeque functions

correctly before leaving. Where a gas fitter is required, the gasfitter must test the safety and

operation of the appliance before leaving, including gas pressure, ignition and burner operation.

Conduct a leak test before use. To the installer: You must instruct the consumer on safe operation, and ensure these instructions are left with the consumer before leaving the site. To Change the Gas Type of Your Barbeque: Your barbeque was manufactured to use LPG. It can thus be connected to LPG without any alteration. If you wish to connect your barbeque to natural gas, it will need to be converted beforehand using the correct conversion jets (code: NGCJCDB) available at your nearest Barbeques Galore store. This must be done by a licensed gas fitter or an authorised gas appliance technician. Connection to the natural gas supply must be done by a licensed gasfitter. If connecting to a standard bayonet outlet, the correct hose and governor assembly must be used (code: NGCK250VJ) available at your nearest Barbeques Galore store). If connecting direct to the gas supply, the gasfitter will need to use governor (code: RCV250) and appropriate fittings. It is extremely dangerous to use the barbeque with the wrong type of gas. Fire or explosion may result. Always conduct a leak test before use –see details later in this manual under “Safety leak testing”.

Contents list. Carefully unpack the carton and check all the parts:

1 x Firebox & Hood

Assembly

1 x Hood Handle with

screws, washers & bezels

2 x M6 Hex Nuts 1 x Cart / Cabinet

separator panel

1 x Hotplate 2 x Grease Channelling

Tray Brackets

4 x "S" Shaped Brackets 1 x Grease Cup(4B)

1 x Grease Channelling Tray 1 x Grease Channelling

Tray Handle

1 x Warming Rack 2 x Cooking Grills (4B)

1 x Cooking Grill (2B)

2 x M6*60mm Round Head

Screws

4 x M4*8mmRound Head

Screws (4B)


Screws (2B)

17 x M6*12mm Flat Head

Screws (4B)

14 x M6*12mm Flat Head

Screws (2B)

6 x Washer

φ 6.4 / 14.5mm


Screws

4 x Metal Washers

4B Deluxe only has these additional parts:

1 x AC / DC Transformer 20W 4 x Ceramic Tiles 1 x Ceramic Tile Rack 1 x Electronic Ignitor

1 x Ignitor Cover Box 1 x Motor Bracket 1 x Battery 1 x DC Motor

1 x Rotisserie Kit

1 x Motor Adaptor

Before you start, check that you have all the contents as above. Remove all items Including any packing materials from the firebox and hood assembly.

Assembly instructions

If you are assembling a cart model or steel island, make sure you have the separately supplied steel cart (code MC2CBL for 2B, code MC4CBL for 4B).Assemble the cart(s) before you start on the firebox / hood assembly. If you are assembling multiple units together (e.g. 2B and 4B to make one 6B bbq), assemble the bbqs to their respective carts first. If you are fitting side shelves and / or a side burner, make sure you have the separately supplied pack of 2 shelves (code MC2CDFFL) or pack of 1 shelf + 1 side burner (code MC2CDFSL). If you are assembling a build-in or a non-steel island, make sure you have the separately supplied build-in kit (code CDBIKL) and if purchased, the separately supplied island (code PBIM4L for 4B alustone island). If you purchased an island, assemble the island before you start on the firebox / hood assembly. If you want to run up to two adjacent gas modules (e.g. 2B and 4B) from a single gas supply, you will need separately supplied corrugated gas extension pipe (code: CBGASEXT). Keep the bbq head resting on its polystyrene foam base until ready to instal onto the cart or island.

Assembly instructions (continued)

STEP 1 ALL MODELS: Attach the hood handle to the hood.

WHAT YOU NEED:

2 x Washers 15 / 6.5*mm

2 x M6*12mm Round Head Screws

2 x Handle Bezels

(Above components are factory pre-assembled onto the hood handle not in the bolt pack)

CAREFULLY OPEN THE BBQ HOOD TO ACCESS THE HANDLE HOLES FROM INSIDE

From inside the hood, with the hood open, fit the screw first through the washer, then through the hood, then through the bezel and into the hood handle as shown. Tighten firmly.

Remove the screw on the Handle View from inside the hood: View from outside the hood:

STEP 2 ALL MODELS: Attach the grease channelling tray brackets.

WHAT YOU NEED

2 x Grease Channelling Tray Brackets 4 x M4*8mm Round Head Screws (4B) 4 x M4*8mm Round Head Screws (2B) Screw the left and rights side brackets to the separator panel. Make sure the stopper screw heads

are at the top back inside edge as shown below.


(These next two steps assume that you have already assembled the cart using the instructions included with the cart) STEP 3 CART MODELS ONLY: Fix the cart / cabinet separator panel

into place.

WHAT YOU NEED 9 x M6*12mm Flat Head Screws (4B) 8 x M6*12mm Flat Head Screws (2B) Locate the separator panel in place and start the screws (two each side, three on the back, 4B has two in the top front corners, 2B has 1 only in front corner). Get all the screws started, and only then tighten all screws firmly.

BEFORE ATTACHING THE BBQ IN THE NEXT STEP, ADJUST

THE DOORS AND CASTORS IF REQUIRED SO THAT THE

CART AND DOORS ARE LEVEL AND THE DOORS OPEN AND

CLOSE EASILY. REFER TO THE CART ASSEMBLY

INSTRUCTIONS FOR MORE DETAILS.


STEP 4 CART MODELS ONLY: Fix the firebox and hood assembly onto the cart.

WHAT YOU NEED

4 x "S" shaped brackets 8 x M6*12mm Flat Head Screws 4 x Metal Washers

(a) Insert four “S” shaped brackets into the cart slots, oriented as shown, and fix with 4 x

M6*12mm Flat Head Screws to lock the bracket to the cart side panel.

(b) With help, carefully lower the head unit onto the cart, fix 4 x M6*12mm Flat Head Screws

and 4 x Metal Washers through the hole on “S” shaped bracket and lock it to the head. Tighten all screws firmly.

Take care when fitting the barbeque in

place to also thread the hose and

regulator through the access hole in the

left side of the separator panel.

For deluxe models only: the three

electric cables need also to thread

through the right side of the access

hole in the separator panel.

The “S” shaped brackets must have the nutsert at the

top and facing inwards as shown above


STEP 5 ONLY IF JOINING ADJACENT BBQS: If you are joining two carts together, e.g. a 2B and 4B to make a 6B, then first assemble each unit onto its respective cart as above. Adjust the cart heights to match each other, and join the adjacent carts and fireboxes as detailed below.

(a) Bolt the adjacent carts together WHAT YOU NEED 4x M6*15mm screws 4x M6 hex nuts

Join the two carts using two M6*15mm screws, and hex nuts as shown below:

Follow the instructions that came with the cart to properly level the carts and adjust the castors if

necessary so they are all in contact with the ground once the carts are level.

Doors and bbq

head units not

shown for clarity


(b) If the two adjacent modules are both barbeques, then bolt the adjacent fireboxes together WHAT YOU NEED TO JOIN THE BBQ FIREBOXES:

2 x M6 Hex Nuts 2 x Washers φ 6.4 /14.5mm 2 x M6*60mm screws Join the 4B and 2B firebox using two M6*60mm screws, washers and hex nuts as shown. (Note that the fibre washer goes immediately against the firebox inside the bbq)

Carts not shown

for clarity


STEP 6 IF ATTACHING SIDE SHELVES:

Unscrew the 12 existing M6 x 15mm flat head screws as indicated

on the side panels. Keep the screws safely aside.


STEP 7 CART MODELS ONLY: Attach the folding side shelf brackets

WHAT YOU NEED

4 x M6*40 mm long screws

.

STEP 8 CART MODELS ONLY: Attach the side shelf

Screw the side table bracket set to the left side of the bbq

using 4 pieces M6*40mm long screws and the two screws

already pre-fitted to the bracket set.

With the side shelf vertical,

hook it into place.

Tilt the shelf upwards and lock

it into its horizontal position

Push the edges down

to lock the shelf firmly


STEP 9 CART MODELS ONLY: If the folding feature is not required,

the shelf can be bolted firmly in

place.

WHAT YOU NEED

2 x M6*12mm Locking nuts and bolts for each shelf.

If folding is not required, lock the shelves into place with 1 x nut and bolt front and back as

below.

If you have two side shelves, attach the second side shelf in the same way as the first, on the other side of the barbeque. Then proceed direct to STEP 13.

If you have purchased a side burner, proceed with STEP 10 as

below.


STEP 10 CART MODELS ONLY: Attach the side burner (if purchased)

WHAT YOU NEED

5 x M6*15mm short screws

Screw 4 pieces M6*15mm short screws

into the right side of the bbq as shown.

Do not screw in all the way. Leave a

5mm gap to allow the side burner to

hang over these screws in the next step.


STEP 11 CART MODELS ONLY: Connect the side burner corrugated

gas pipe The side burner corrugated gas pipe will already be connected to the side burner. You will need

to connect the other end to the bbq.

Use 1 piece M6*15mm short screw which

was removed from the bbq previously and

thread it through the side shelf and back

into the bbq control panel front corner hole

as shown. Tighten all screws.

(a) Remove the grease

channelling tray and use two

spanners to disconnect the

cap from the manifold outlet,

(one spanner to hold the

manifold, the other to loosen

the cap).

(b) Thread the

corrugated gas pipe from

the side burner through

the bbq as shown. You

will need to gently bend

the pipe a little to help

guide it into place.

(c) Connect the

corrugated gas pipe to the

manifold using two

spanners (one spanner to

hold the manifold, the

other to tighten the fitting).

Tighten firmly.

A leak test as outlined later must be done when connecting to the gas and before lighting the bbq.

Once you have assembled both side shelves, proceed to Step 13


Only if you have purchased a build-in or an island: STEP 12 BUILD-IN / ISLANDS ONLY: Attach the build in support

brackets and separator panel.

WHAT YOU NEED

1 x separately supplied build-in kit (code CDBIKL) includes:

2 x brackets

8 x M6*35mm screws

1 x 4B front dress piece

Only for 2 burner build-in, you may also require separately supplied grease channelling tray front dress piece (code: CDBIK2) (a) Carefully lay the firebox / hood assembly on its back as shown.

(b) Unscrew the existing M6*15 mm flat head screws on the side panels as indicated below.

(d) Adjust the corrugated

gas pipe so that it is neat

and out of the way. It is

safe to bend this pipe

gently by hand.

(c) Attach the build-in brackets


(d) Attach the separator panel, taking care to thread the bbq hose and regulator (and for the

deluxe model only, the electric cabling) through the access hole in the separator panel.

(e) Fit the grease channelling tray front dress piece / handle as shown below. The 4 burner has a grease cup that fits later into the separator panel and is accessed with the grease channelling tray removed.

(f) The grease channelling tray fits underneath the

barbeque by sliding into the brackets on the separator panel.


(g) With help, carefully fit the bracket / bbq assembly into place. If it is fitting into an island, lock

down with the screws provided with the island.

STEP 13 FOUR BURNER MODELS ONLY: Fit the grease cup into the

separator panel.

Remove the grease channelling tray for easy access to the grease cup.


STEP 14 CART MODELS ONLY: Attach the grease channelling tray

handle.

WHAT YOU NEED

2 x M4*10mm screws 1 x Grease Channelling Tray Handle

STEP 15 ALL MODELS: Locate the grease channelling tray into position Slide the grease channelling tray into the support brackets on the separator panel, so that it is

under the bbq, all the way back. If you have a cart, you need to open the doors to remove the

grease channelling tray. Only when the bbq is cold, remove the grease channelling tray when

required for cleaning and to access the grease cup.


STEP 16 STANDARD MODELS ONLY: Position the cooking grill(s) and

the hotplate. (FOR DELUXE MODELS SKIP STRAIGHT TO STEP 17). Place the Hotplate and Cooking Grills into position on the upper ledge as shown below.

You can position the grills and hotplate either side as required. On the 4 burner model, the hotplate can also be positioned centrally, with a grill each side. NEVER add more hotplate than the bbq originally came with.


STEP 17 DELUXE 4BURNER MODELS ONLY: Position the ceramic tiles, hotplate and grills.

WHAT YOU NEED

4 x Ceramic Tiles 1 x Ceramic Tile Rack

First place the ceramic tiles in the bbq. Either side is OK. The tiles will be underneath the cooking

grills. Now place the ceramic tiles into the rack inside the bbq on the lower ledge as shown below.

Then place the Hotplate and Cooking Grills into position on the upper ledge as shown below. The

grills go above the ceramic tiles. There is no need for ceramic tiles under the hotplate.

It is OK to purchase extra grills, ceramic tiles and support rack to replace your hotplate, but

NEVER add more hotplate than the bbq originally came with.


STEP 18 ALL MODELS: Fit the warming rack. The warming rack hooks onto the side windshield and into the locating holes in the windshield

back panel. If you have a cart, the warming rack can hook onto the back of the cart when not

required.

STEP 19 DELUXE 4 BURNER MODELS ONLY: Attach the rotisserie

a) Assemble the motor bracket

WHAT YOU NEED

1 x Motor Bracket including: 2 x Washer 2 x M6 Hex Nut 2 x M6*15mm Screw

Remove the two M6*15 screws, washers, hex nuts screws that come pre-assembled with the motor bracket. Use them to assemble the bracket to the left wind shield by using as shown.


b) Attach the motor

c) The motor can be powered with 2 x D-Cell batteries, otherwise, connect the 240V / DC adaptor wire to the motor.

d) Assemble the Rotisserie as shown. The handle should be removed during cooking. The support collar fits into the right windshield as shown and should be tightened to the shaft to prevent the shaft from dislodging from the motor.

If using the rotisserie, first remove the warming rack. For cart models, the warming rack can be stored when not in use, by attaching it to the back of the cart. For cart models, the rotisserie shaft and prongs can be stored when not in use on the back of the cart by hooking the prongs into the cart top vents.


STEP 20 DELUXE FOUR BURNER MODELS ONLY: Attach the

transformer WHAT YOU NEED

1 x Transformer Including Bracket.

a) Hang the transformer onto the vent slots in the cart right side panel. (For Build-in models, attach the transformer firmly in an appropriate location using screws appropriate for the construction).

b) Connect the lighting wires as shown.


STEP 21 DELUXE 4B MODELS ONLY: Attach the Ignition Box

WHAT YOU NEED

1 x Electronic Ignitor 1 x Ignitor Cover Box 1 x Battery

a) Remove the cap and nylon locking nut from the Electric Ignitor, put the Ignitor into

the Cover box and lock in place with the nylon locking nut.

b) Fit the wires through the hole into the ignitor box and connect the terminals to the ignitor as

shown.

c) Open the cap of ignitor and put the battery in as shown.


d) The box has two flat tabs. Slide the tab into the flat bracket on the underside of the separator

panel until firmly in place.

Note: The ignition wires should come out through the side hole of the ignitor box.

e) Connect the ignition wires as below and screw up the plastic fitting.


STEP 22: SHARING GAS SUPPLY BETWEEN ADJACENT MODULES: All Cordon Bleu gas modules have independent gas supply, but it is possible if required for only these combinations of maximum two adjacent joined modules from the same gas supply: 2B and adjacent 4B can run from the same gas supply. 2B and adjacent 2B can run from the same gas supply. 2B and adjacent Range can run from the same gas supply. 4B and adjacent Range can run from the same gas supply. Two adjacent Ranges can run from the same gas supply. One side burner attached to any of these combinations is allowable. WARNING: ANY OTHER COMBINATIONS OR EXTENDED COMBINATIONS IS NOT SAFE. ONE GAS SUPPLY, HOSE AND REGULATOR ASSEMBLY MUST STILL BE USED FOR INDIVIDUAL MODULES.

Adjacent (e.g. 6B) shared gas supply assembly: WHAT YOU NEED

1 x separately supplied corrugated gas pipe (code CBGASEXT).

Take out the grease channelling trays. Using two spanners (one to hold the manifold, one to turn the cap), disconnect the gas tube cap from the right side of the bbq on the left. Using two spanners, (one to hold the manifold, one to turn the nut), disconnect the hose and regulator from the left side of the bbq on the right.

(a) Remove the grease

channelling tray and use

two spanners to disconnect

the cap from the manifold

outlet, (one spanner to hold

the manifold, the other to

loosen the cap).

(b) Thread the corrugated gas pipe between the two bbqs as shown. Tighten the pipe connections to each barbeque. Perform a leak test as outlined in following section under “Safety leak testing”. You will need to bend the pipe a little to help guide it into place.

Connecting the gas cylinder

(If you are using Natural gas or connecting to a reticulated supply, refer to details at the start of this manual under “Checking the gas type and supply”). If you are using a portable LPG gas cylinder, place the LPG cylinder into the right side of the

cabinet, so that it sits inside the round cut out in the base shelf (or if your model has a slide out

cylinder drawer, sit the cylinder into the round cut out in the cylinder drawer). Take the hose that

came with the barbeque, 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.

Ensure the gas cylinder is secure.

Safety leak testing

Before proceeding, it is important that you leak test the barbeque. Make sure all the barbeque control knobs are OFF. If you have a portable gas cylinder, turn the cylinder ON by rotating the control knob 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. 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.

If you have a portable gas cylinder, turn the gas cylinder OFF and consult your retailer.

If you have a bayonet connection, remove the hose from the wall fitting and consult your retailer.

NEVER use a flame to test for leaks. You can also check for leaks using a gas safety gauge, available at your Barbeques Galore store.

This provides an easier and more convenient way to check for leaks.

Lighting the bbq

Lighting the barbeque is easy, but must be done with due care. Ensure to start with that all the control knobs are in the OFF position. Make sure that the gas is turned on at the supply. Also, if your barbeque has a roasting hood or side burner, ensure that the hoods and lids are up. Note carefully that failure to follow the lighting procedures correctly can lead to a hazardous condition.

Main burners flame thrower ignition: This ignition system works by throwing a flame to the side of the burner to light it. Push the knob IN and turn anticlockwise to the HI position. Hold the knob in until the burner ignites. You may need to push and turn the knob several times before ignition.

Main burner cross lighting: Any main burner can be lit from an adjacent already lit main burner. Just turn both burners to HI.

Manual ignition: You can light individual burners manually by holding a lighted match next to that burner, then turning the burner control knob to HI. You can access the main burners from underneath the barbeque or from a hole in the side of the barbeque body. Use the match holder provided to hold a lit match close to the burner selected.

Optional side burner: If you have a side burner, light it in exactly the same way as the main burners. Deluxe model rear burner: Light this burner in the same way as the main burners. This burner uses the

electronic ignitor, so make sure the batteries are in place and have charge. Once lit, the burner knob needs to

be kept pushed IN for several seconds until the rear burner glows red.

If you have difficulty lighting:

If the burner doesn’t light first go, return the knob to the OFF position, then try to light the burner a couple more times. If the burner still does not light, wait a few minutes to allow the gas to disperse before trying again. If satisfactory operation cannot be achieved, consult your retailer before proceeding.

Controlling the flames:

The knobs have three basic positions: OFF, HI and LO. You can achieve any flame height between LO and HI by rotating the barbeque control knob between these positions.

Lighting the bbq (continued)

Checking the Flames:

Look underneath the barbeque so that you can see the flames. They should be a soft blue colour 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 occurs, then you will need to adjust the burners. Wait for the burners to cool down, and then remove them from the barbeque (details in Care & Maintenance section). You will see a screw on the right side of each burner. Screw it in to increase the yellow tipping, and screw it out to reduce the yellowness of the flame. You may need to loosen the lock nut that keeps the screw in position. Be sure to retighten the nut when you have finished. 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 recognised 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:

When you’ve finished cooking, leave the burner controls on HI for a maximum of 5 minutes to burn off excess grease from 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 burner controls. It is okay to leave the cylinder connected to your barbeque while it’s not in use, but it is much safer to turn the gas cylinder OFF when it is not in use. If your barbeque is connected to natural gas or piped LPG, you can simply turn the burner controls

OFF. If you have a hose connection with a shut off valve, it is much safer to turn the gas supply OFF when the barbeque is not in use. Note carefully: Failure to follow these shutdown procedures correctly can lead to a hazardous condition.

First time use

The main cooking surfaces: (hotplates and grills) are cast iron with a fused on matt vitreous enamel finish. No “curing” is required, but you should give these and the warming rack a thorough washed and rinsed with regular dishwashing detergent and fresh water before first use. For ongoing protection of the cooking surfaces, follow the procedures in the Cleaning, Storage and Maintenance sections.

First time use (continued)

Grease Management:

The 4 Burner barbeque is equipped with a two stage grease drainage system. Food residue drops down to the grease channelling tray, then falls through the centre hole into the grease cup. It is a good idea to line the main grease channelling tray with aluminium foil to assist with cleaning. Ensure there is a hole in the foil to allow fats and oils to drip through into the grease cup below. Also, placing fat absorbent material into the grease cup will avoid splashing and overflowing when the container starts to fill. Suitable fat absorbent material is available from your Barbeques Galore store. The 2 Burner barbeque is equipped with a single stage grease drainage system. Food residue drops directly into the grease channelling tray. It is a good idea to line the main grease channelling tray with aluminium foil to assist with cleaning. Placing fat absorbent material into the grease channelling tray will assist greatly with cleaning. Suitable fat absorbent material is available from your Barbeques Galore store. The grease channelling trays and grease cup should be emptied, cleaned and refitted regularly. If not emptied, eventually a fat fire is likely to occur. Fat fires are dangerous and not covered under warranty.

Preparing to cook Lightly coat the cooking surfaces with oil. This will reduce issues with food sticking. Light the burners and leave on high 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. Your Cordon Bleu is equipped with clever block outs in the cooking grills or ceramic tiled flame tamers on Deluxe models. These greatly reduces flare in most circumstances, however for very high fat content foods, some further measures may be necessary:

Trim excess fat off your meat.

The burner controls may be up too high, turning them down before flare ups occur will usually prevent it happening in the first place.

Moving the meat away from the flare up will also reduce the problem. Note that when all burners are on, the area of grill closest to the hotplate can be the hottest part of the grill.

Some very fatty foods can only be cooked on the hotplate or indirectly with the hood closed (see later information on indirect cooking).

NEVER add more hotplates to the barbeque than originally supplied.

Cooking hints 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 HI each side (about half a minute) then with the burner controls down near LO, 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.

Although cooking on the hotplate looks easier, cooking on the grill gives you a more authentic barbeque flavour. Natural juices drip onto the flame tamer and then vapourise, 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.

Covered cooking Cooking with the Hood Closed:

Using the roasting hood traps heat, moisture and flavour that is normally lost on an open top barbeque. Your Cordon Bleu barbeque is designed with plenty of power to heat up quickly with the hood open or closed. With the hood closed and the barbeque pre-heated, it is important to then turn some burners to LO 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.

Covered cooking (continued)

(A) Direct Cooking Method:

This is when you place the food directly over the lit burners, either on the grill or the 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 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 will only need to be on LO and in many cases, some of the burners OFF. Heat from the lit burners will circulate all through the hood cooking quite evenly. Quite close attention needs to be paid to the food, and the burners frequently reset to LO 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. 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 exceed 250ºC or the barbeque can 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.


(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 LO 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 cooked in your barbeque this way. Cooking low and slow allows the food to 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. 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 normally half of the burners need to be turned OFF. The other burner(s) may need to be turned to LO. Heat from the lit burners will circulate all through the hood cooking quite evenly. On a 4 burner barbeque, two burners under the grills on LO and two burners under the hotplate OFF is usually the best setting for roasting. The hotplate can be positioned left, right or in the middle of the barbeque. If on one side, then the drip pan may need to have a half turn during cooking for even browning. On a 2 burner barbeque, the burner under the grill on LO or HI and the burner under the hotplate OFF is usually the best setting for roasting. Place the roast on its rack in the drip pan onto the hotplate. 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 180ºC to avoid burning. Note that the temperature at the roasting rack maybe 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 around 220ºC. Note that temperature at the roasting rack may be higher than the temperature measured at 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 around 90ºC.Note that temperature at the roasting rack may be higher than the temperature measured at the hood thermometer. Always use a probe thermometer to ensure that the meat has cooked all the way through to the right temperature. Great chefs will tell you that most meats need to “rest” away from the heat of the barbeque before carving or serving for a several 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. NEVER let the temperature exceed 250ºC or the barbeque can 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.

Using the deluxe model infra-red rear burner and rotisserie You will be amazed by the wonderful flavours you can achieve using infra-red heat in combination with the self-basting effect of the rotisserie. The motor supplied with the deluxe model can be powered with the included 240V adaptor or using 2 x D-Cell batteries. Take precautions with any electrical appliance to keep it away from direct heat, clean and dry at all times. It is important when cooking with hood closed to NEVER let the temperature on the hood thermometer exceed 250ºC or the barbeque can dangerously overheat and burn your food. The infra-red rear burner / rotisserie combination works best with the hood closed. To keep the barbeque at a safe temperature, do not to use the other main burners when the infra-red rear burner is use. Use a drip tray under the roast to catch any falling oils and juices. This makes the bbq much easier to clean and the caught juices can be used to make wonderful gravies. Key steps for great rotisserie results:

Before you switch the bbq on, assemble the rotisserie. Using the prongs, fit your food onto the shaft, keeping the food balanced centrally on the shaft as best you can. Attach the support collar and then the handle to the shaft.

Using the deluxe model infra-red rear burner and rotisserie (cont.)

With the bbq still OFF, place the rotisserie with food into the bbq, engage the shaft into the motor, and rest the support collar onto the barbeque windshield. Align the food with the rear burner, then use pliers and a screwdriver to lock the prongs and support collar.

Switch the motor on. If the shaft does not turn smoothly, or the motor makes a struggling noise, then the food is not balanced properly. If this happens, adjust the meat position on the prongs until it is balanced. If you are cooking more than a few kg at once, it may be easier to use an optional counterbalance available from your local Barbeques Galore store.

Once the shaft is balanced, lock it into place into the motor by adjusting the locking screw on the support collar. Remove the handle during cooking.

Position a drip pan under the roast, check the alignment, balance and tightness, secure any loose food by tucking into the prongs, then you are ready to cook!

Light the rear burner as instructed above, once it is alight, switch on the motor and close the hood, make a quick check that nothing is getting caught when the hood is closed.

Avoid opening the hood too often. Use a meat thermometer to check when the food is done. Don’t leave the meat thermometer in place when cooking.

Resting the food with the burner OFF, the motor left ON, keeps results exceptionally juicy.

Internal meat temperatures To obtain correct temperature use an instant-read meat thermometer in the thickest part of the flesh, careful not to touch any bone.

Beef Preference Meat Probe Temperature Rare 140ºF / 60ºC Medium 150ºF / 66ºC Well Done 170ºF / 77ºC

Veal Preference Meat Probe temperature Rare not advised Medium 155ºF / 70ºC minimum safe temperature

Well Done 165ºF / 75ºC

Pork Preference Meat Probe temperature Rare not advised Medium 150ºF / 65ºC minimum safe temperature Well Done 160ºF / 70ºC

Lamb Preference Meat Probe temperature Rare 140ºF / 60ºC Medium 150ºF / 65ºC

Well Done 165ºF / 75ºC

Poultry Preference Meat Probe temperature Rare not advised Medium 170-175ºF / 75-80ºC minimum safe temperature Well Done not advised; poultry tends to dry out over 175ºF / 80ºC

Cooking times

Care and maintenance 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. 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 grease channelling tray: You should change the fat absorbent material and the disposable tray regularly. Also, keep the fat channelling tray itself 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 void the warranty on your barbeque. 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 scour pad. 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 for 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 air borne salts settling on the stainless steel surfaces. If left for too long, these particles can act as rust centres.

Use a ventilated cover, or add a couple of sponges between the cover and the barbeque to promote ventilation and reduce condensation.

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.

Care and maintenance (continued)

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. Use a ventilated cover, or add a couple of sponges between the cover and the barbeque to promote ventilation and reduce condensation.

Move the barbeque to a covered location. If you are storing it in a closed room (e.g. a shed or a garage) then disconnect and keep the cylinder outdoors and away from any other cylinders or any cars, boats, motorcycles or any other petrol engines.

If you don’t intend to use it for a few months, lightly spray all surfaces with canola oil. This will help protect against corrosion.

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(s), you need to replace them immediately. Ensure you replace only with the correct hose and regulator purchased from Barbeques Galore to ensure proper gas connection compatibility. Connect the nut of the hose to the same gas inlet of the barbeque that the old one was connected. Use two spanners to tighten it properly, one to hold the inlet, one to turn the hose nut. 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 use. Replacing the burners: Occasionally you will need to remove your burners for cleaning or adjustment.

To replace the burner, place the open end of the burner over the gas jet at the front of the barbeque. Then, lower the lug on the other end of the barbeque into the locating hole.

Troubleshooting guide

Problem Possible Cause Prevention / Solution

Burner will not light No gas flow

Obstructed gas flow

Burner not over the valve

Spider webs in the burner

Burner ports blocked

Check cylinder contents- refill

Check burners and hose

Engage burner over the valve

Clean the burners

Clean the burner ports

Sudden drop in gas flow or reduced flame height

Out of gas Check supply / cylinder

Irregular flame pattern or flame does not run full length of burner

Burner ports blocked Clean burner ports

Flame yellow or orange Residue on burner

Spider webs in burner

Burner not over the valve

Burn clean for 10 minutes on HI

Clean burner

Engage the burner onto the valve

Flame blows out in wind gusts

Too windy

Low on gas

Excess grease build up

Shelter or move the bbq

Replace or refill the cylinder

Clean the bbq

Persistent grease fire Grease trapped by food build-up around the burner and grease channelling system

Turn burners OFF. Turn gas OFF. Leave hood closed and let the fire burn out. Once cooled, remove and clean all parts.

Blowback (fire burning inside the burner)

Burner and or burner tubes may be blocked.

Switch off and re-light. If problem persists, remove and clean the burners.

Inside of hood peeling like paint.

Baked on grease build up has carbonised and is flaking.

Clean regularly to avoid. Clean thoroughly to resolve.

If a service is required for your barbeque, contact your local Barbeques Galore store Phone 1 300 301 392

Technical

Refer also to the data sticker on your barbeque for jet sizes, gas pressures etc. The dimensions of your barbeque will differ depending on the exact frame design and how many burners you have, according to the following chart. Please note that we are continually updating our barbeques, so these specifications may change over time. The gas connections are all ½” BSP thread.

Technical (continued)

Technical (continued)

Spare parts 2 burner

Spare parts 2 burner (continued)

# Code Description # Code Description

1 CP9095500 Hood back panel

41 CP9095530 Trolley side panel trim

2 CP9095501 Hood back inner panel 42 CP9095267 Castor with lock

3 CP9095502 Hood right panel 43 CP9095531 Base panel assembly

4 CP9095268 Hood glass 44 CP9095532 Base trim panel

5 CP9095269 Thermometer 45 CP9095533 Castor

6 CP9095503 Hood front inner panel 46 CP9095994 "S" Shaped Brackets

7 CP9095504 Hood front panel 47 CP9095272 Trolley top panel assembly

8 CP9095505 Hood handle 48 CP9095263 Magnet

9 CP9095506 Hood glass bracket 49 CP9095995 Door Stopper

10 CP9095507 Hood left panel 50 CP9095973 “L” brackets

11 CP9095508 Hood pin 51 CP9095276 Door assembly

12 CP9095509 Hood back bracket 52 CP9095535 Spring pin

13 CP9095306 Warming rack 53 CP9095536 Gas tube cap

14 CP9095510 Hood left bracket 54 CP9095276 Door inner panel

15 CP9094338 Rubber buffer 55 CBGASEXT Corrugated tube

16 CP9095274 Cast iron hotplate 56 CP9095537 Side burner

17 CP9095273 Cast Iron cooking grill 57 CP9095538 Copper ring

18 CP9095511 Crossfire 58 CP9095539 Spill bowl

19 CP9095512 Cast iron burner 59 CP9095540 Electrode

20 CP9095513 Firebox 60 CP9095541 Firebox right bracket

21 CP9095514 Firebox left panel 61 CP9095542 Side burner shelf assembly

22 CP9095515 Side shelf bracket assembly 62 CP9095286 Side burner valve assembly

23 CP9095516 Side shelf assembly 63 CP9095544 Side burner glass bracket

24 CP9095517 Firebox left bracket 64 CP9095545 Side burner glass

25 CP9095518 Fat channelling tray handle 65 CP9095287 Side burner knob

26 CP9095519 Control panel bracket 66 CP9095546 Side burner trivet

27 CP9095520 Grease guide 67 CP9095547 Side burner lid

28 CP9095521 Control panel heat shield 68 CP9095548 Side burner lid hinge

29 CP9095304 Regulator assembly 69 CP9095549 Hood right bracket

30 CP9095522 Match holder 70 CP9095550 Slide track

31 CP9095523 Control panel trim 71 CP9095551 Cylinder slide tray bracket

32 CP9095524 Control panel 72 CP9095552 Cylinder slide tray

33 CP9095525 Knob seat 73 CP9095553 Firebox back panel

34 CP9095305 Knob 74 CP9095554 Firebox right panel

35 CP9095271 Fat tray 75

CP9095275

2B Anti tilt foot spring

36 CP9095270 Valve assembly 76 2B Anti tilt foot step screw

37 CP9095526 Fat tray left bracket 77 2B Anti tilt foot

38 CP9095982 Left door bracket 78 CP9095557 Side burner valve rubber

39 CP9095528 Trolley left side panel 79 CP9095644 Fat tray handle

40 CP9095529 Trolley back panel

Spare parts 4 burner (including deluxe version)

Spare parts 4 burner including deluxe version (continued) # Code Description # Code Description

1 CP9095558 Hood back panel

41 CP9095279 Valve assembly

2 CP9095559 Hood back inner panel 42 CP9095575 Fascia

3 CP9095502 Hood right panel 43 CP9095576 Storage rack bracket

4 CP9095278 Hood glass 44 CP9095577 Storage rack

5 CP9095269 Thermometer 45 CP9095311 Electronic Ignitor

6 CP9095560 Hood front inner panel 46 CP9095579 Trolley back panel

7 CP9095561 Hood front panel 47 CP9095536 Gas tube cap

8 CP9095562 Hood handle 48 CP9095280 Grease channelling tray

9 CP9095506 Hood glass bracket 49 CP9095580 Transformer

10 CP9095507 Hood left panel 50 CP9095982 Left door bracket

11 CP9095508 Hood pin 51 CP9095526 Fat tray left bracket

12 CP9094338 Rubber buffer 52 CP9095528 Trolley left side panel

13 CP9095277 Warming rack 53 CP9095530 Trolley side panel trim

14 CP9095310 Rear burner 54 CP9095267 Castor with lock

15 CP9095563 Rear burner cover 55 CP9095581 Bottom panel assembly

16 CP9095564 Hood back bracket 56 CP9095533 Castor

17 CP9095303 Lamp assembly 57 CP9095582 Bottom decorate panel

18 CP9095565 Hood back bracket 58 CP9095973 “L” brackets

19 CP9095516 Side table assembly 59 CP9095293 Left door assembly

20 CP9095517 Firebox left bracket 60 CP9095995 Door Stopper

21 CP9095566 Ignition wire set 61 CP9095994 "S" Shaped Brackets

22 CP9095304 Regulator assembly 62 CP9095535 Spring hinge

23 CP9095522 Match holder 63 CP9095263 Magnet

24 CP9095515 Side shelf bracket assembly 64 CP9095292 Right door assembly

25 CP9095567 Firebox back panel 65 CP9095284 Trolley top panel assembly

26 CP9095312 Ignition Box Ignition Wire 66 CDROTKIT

Rotisserie assembly

27 CP9095510 Hood left bracket 67 Rotisserie bracket

28 CP9095301 Ignition Wire 68 CP9095283 Motor

29 CP9095514 Firebox left panel 69

CDDRL

Cylinder slide tray bracket

30 CP9095570 Crossfire 70 Slide track

31 CP9095520 Grease guide 71 Cylinder slide tray

32 CP9095571 Firebox 72 CP9095289 Cast iron cooking grill

33 CP9095300 Switch 73 CP9095755 Cast iron hotplate

34 CP9095287 Knob 74 CP9095291 Ceramic tile

35 CP9095572 Knob seat 75 CP 9095281 Ceramic tile rack

36 CP9095573 Control panel trim 76 CP9095288 Cooking grill

37 CP9095574 Control panel 77 CP9095538 Copper ring

38 CP9095525 Knob seat 78 CP9095537 Side burner

39 CP9095305 Knob

79 CBGASEXT Corrugated gas tube

40 CP9095309 Valve assembly 80 CP9095981 Right door bracket

Spare parts 4 burner including deluxe version (continued)

# Code Description # Code Description

81 CP9095512 Cast iron burner 95 CP9095549 Hood right bracket

82 CP9095586 Control panel heat shield 96 CP9095302 Thermocouple

83 CP9095519 Control panel bracket 97 CP9095540 Electrode

84 CP9095554 Firebox right panel 98 CP9095282 Motor Adaptor

85 CP9095541 Firebox right bracket 99 CP9096665 Corrugated gas tube

86 CP9095542 Side burner table assembly 100 CP9095588 Wire of lamp assembly

87 CP9095286 Side burner valve assembly 101 CP9095590 Rear burner nozzle nut

88 CP9095544 Side burner glass bracket 102 CP9095569 Rear burner nozzle

89 CP9095545 Side burner glass 103 CP9095301 Electrode

90 CP9095557 Side burner valve rubber 104 CP9095589 Switch seat

91 CP9095546 Side burner grill 105 CP9095518 Fat channelling tray handle

92 CP9095548 Side burner hinge 106 CP9095301 Electrode Box

93 CP9095547 Side burner lid 107 CP9095591 Grease cup

94 CP9095539 Spill bowl 108 CP9095587 Fat tray handle

The next step

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. Accessories include: Gas Safety Gauge: Award winning safety device. 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. Slide Out Drawer: Use for your gas cylinder to make for much easier to access turn the supply on and off or when replacing the cylinder. Also accepts one or two adjustable storage racks. Adjustable Storage Rack: Fits into the base panel of the cart or into the slide out drawer for easy access to all your bbq gadgets. The racks are stackable for increased storage.

Need More Information?

You can call your local Barbeques Galore store where barbeque experts will be happy to help you.

Phone 1 300 301 392 Or visit us online at: www.barbequesgalore.com.au Barbeques Galore G.L.G. Australia Pty Ltd (ACN 001 185 002). Building A2, Campus Business Park, 350-374 Parramatta Road. Homebush NSW 2140AUSTRALIA Ph. 02 9735 4111

CDB-L2-SERIES-BBQ-0616

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