SUNWIND BRISBANE 5001, Instruction Manual

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pushed and/or turned (varies between models). Push down and turn the button for the burner 
counterclockwise to the “MAX” position. Then keep the igniter button pushed down until the burner 
ignites. For BBQs with a built-in igniter, turn the switch half way and keep pushing the switch down 
until you can hear the gas streaming out, and then keep turning the switch until a click is heard. The 
burner will often not ignite instantly/at first attempt, because the mixture of gas and oxygen is not 
optimal at that time. Repeat by turning the switch multiple times passed the ignition “click” until the 
burner ignites. This is a safe and reliable way of igniting the BBQ. Once the burner is burning, you can 
turn on the remaining burners simply by opening the gas flow to “MAX”.  
If the burner does not ignite at first attempt, push and turn the button back to the “off” position and 
repeat the procedure. If the burner still does not ignite, wait a few minutes to give the gas time to 
diffuse away from the BBQ before attempting again.  
Manual ignition: If the described procedures do not work, the burner can be ignited manually, by 
utilizing a (long) match. 
 

Turning off the barbeque 

When finished cooking, leave the burners at “MAX” position up to 15 minutes so that remaining grease 
from the food will be removed. When turning off the BBQ, close the supply from the gas tank first; this 
will allow the gas remaining in the hose to evaporate. This will only require a few seconds. The burners 
can then be switched off. 
 

Cooking 

Saturate the surface of the griddle with cooking oil. This will keep the food from sticking to the surface 
of the grill. Turn on the burners and leave them burning at a low temperature (“MIN”). 
 

Tip: While cooking 

Flames caused by fat dripping from the food could damage the result, making the food burn easily. 
Therefore, you should cut away excess fat from the meat if this becomes a problem. Removing the 
meat from the flames is also advisable. 
 

Indirect barbequing 

Indirect barbequing means utilizing the BBQ almost as an oven. The food is placed on top of the center 
burner, which is not burning, with the outer burners turned on. This is suitable for larger pieces of meat 
being cooked for more than 25 minutes. The meat will be cooked by circulating heat reflecting from the 
lid and sides of the BBQ. In this way dripping of fat from the meat, causing flare-ups is avoided. This 
method is also recommended for frying, baking, slow grilling and rotating spear/rotisserie. Utilizing a 
thermometer is recommended, especially for larger pieces of meat. 

 
Direct barbequing 

This is the more traditional way of barbequing; with the heat originating directly below the food. Direct 
barbequing is suitable for hot dogs and sliced meat where a crisp surface is desired. The lid could be 
left open for while for extra “tan” in the beginning. It is otherwise recommended to keep the lid closed, 
as this will reduce the risk of flames and burned meat. Alternatively, aluminium foil or a frying pan 
could be placed underneath the meat to keep fat from dripping. 
 

Combined indirect and direct barbequing 

This is advisable for extra large pieces of beef or fish. First use direct heat for a short while on both 
sides of the meat. Then turn the temperature down and close the lid for 3-4 minutes.  
  

 
Using a griddle 

The griddle is the key to a good result. The characteristic “smoked” taste can only be obtained using a. 
This will allow juice from the food to drip down, creating a steam surrounding the food – providing the 
unique taste of barbequed meat. This method is most suitable for tender meat, vegetables and fish. 
When cooking vegetables, they should be wrapped in foil, griddle or basket, preferable with some 
lemon juice, onions, garlic’s or fresh herbs. Use medium heat and remember to flip the package a few 
times during the barbequing. 
 

Using a frying pan  

The frying pan is simple in use and most suitable for cooking food with a high content of fat, like the 
kind of food you would normally fry in a pan on your stove. To prepare the perfect steak, cover the