Kenmore Elite 141 16691 Users Manual

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Owner's Manual

i T ®

Liquid Propane Gas Grill

Model141.16691

Natural Gas Grill

Model141.17691

A WARNING:

Read this Owner's Manual carefully and be sure

your gas grill is properly assembled, installed and

maintained. Failure to follow these instructions

could result in serious bodily injury and/or property

damage. This gas grill is intended for outdoor use

only and is not intended to be installed in or on

recreational vehicles or boats.

Note to Installer: Leave this Owner's Manual

withthe consumer after delivery and/or installation.

Note to Consumer: Leave this Owner's Manual

in a convenient place for future reference.

Sears, Roebuck and Co.,

Hoffman Estates, IL 60179 U.S.A.

P80106003B - Date: 2004/02/06

Warranty ..................................................... 2

Safety Instructions ..................................... 2

Hardware .................................................... 6

Parts Diagram and Lists ........................ 7

Assembly Instructions .............................. 10

Lighting Instructions ................................ 16

Cleaning and Maintenance Instructions .... 18

Frequently Asked Questions .................. 20

Cooking Instructions .............................. A-1

Cooking Guide and Recipes .............. A-2

For the Lifetime of this Kenmore Elite Grill, Sears

will repair or replace, at our option, any Exterior

Stainless Steel or Aluminum Casting Parts (except for

paint loss).

Full 2-Year Warranty on Grill:

For 2 years from the date of purchase Sears will repair

or replace, at our option, any grill part (except for paint

loss, rusting and ignitor battery) that is defective in

material or workmanship.

Limited 3 Year Warranty on Selected Grill Parts:

From 2 years after the date of purchase for a 3-year

period, Searswill replace Flame Tamers, Cooking

Grids, Burners and All Other Parts (except for ignitor

battery) if they are defective in material or workman-

ship. You will be charged for labor.

Warranty Service

Warranty service is available by contacting the ®

nearest Sears Service Center at 1-80O-4-MY-HOME

Warranty Restrictions

•This warranty is void if grill is used for com-

mercial or rental purposes.

• This warranty applies only when the grill is

used in the United States.

• This warranty gives you specific legal rights,

and you may also have other rights which vary

from state to state.

Sears, Roebuck and Co., Dept. 817WA,

Hoffman Estates, IL 60179

Z_WARNING

Combustion byproducts produced when using

this product contain chemicals known to the

State of California to cause cancer, birth

defects, or other reproductive harm.

Z_WARNING

Failure to comply with these instructions

could result in a fire or explosion that

could cause serious bodily injury, death, or

property damage.

Z_WARNING

Your grill will get very hot. Never lean over

the cooking area while using your grill. Do not

touch cooking surfaces, grill housing, Lid or any

other grill parts while the grill is in operation, or

until the grill has cooled down after use.

Failure to comply with these instructions

may result in serious bodily injury.

Z_WARNING

(a) Do not store a spare LP-gas cylinder

under or near this appliance;

(b) Never fill the cylinder beyond 80 percent

full; and

(c) If the information in "(a)" and "(b)" is not

followed exactly, afire causing death or

serious injury may occur.

FOR YOUR SAFETY

1. Do not store or use gasoline or other flam-

mable material and liquids in the vicinity of this

or any other appliance.

2. ALP cylinder not connected for use must not

be stored in the vicinity of this or any other

appliance.

FOR YOUR SAFETY

If you smell gas:

1. Shut off gas to the appliance.

2. Extinguish any open flame such as candle,

cigarette, lighter, etc., that could cause gas to

ignite.

3. Open the Grill Lid.

4. If odor continues, immediately call your gas

supplier or your fire department.

IMPORTANT: Your Kenmore LP Gas Grill cannot

be converted to use Natural Gas. Attempting to do

so is extremely hazardous and will also void the

grill warranty.

Grill Installation Codes

The installation must conform with local codes or, in

the absence of local codes, with either the National

Fuel Gas Code, ANSI Z223.1/NFPA 54, or CAN/

CGA-B14g.1, Natural Gas and Propane Installation

Code.

2 © Sears, Roebuck and Co.

Correct LP Gas Tank Use

LP gas grill models are designed for use with a

standard 20 lb. Liquid Propane Gas (LP gas) tank,

not included in grill box. Never connect your gas

_ritl to an LP gas tank that exceeds this capacity.

tank of approximately 12 inches in diameter by

18-1/2 inches high is the maximum size LP gas

tank to use. You must use an "OPD" gas tank

which offers a listed Overfill Prevention Device.

This safety feature prevents tank from being overfltled

which can cause malfunction of LP gas tank,

regulator and/or grill.

The LP gas tank must be constructed and marked

in accordance with the Specifications for LP-Gas

Cylinders of the U.S. Department of Transportation

(D.O.T.) or the National Standard of Canada, CAN/

CSA-B339, Cylinders, Spheres and Tubes for Trans-

portation of Dangerous Goods; and Commission, as

applicable.

1. The LP gas tank has a shutoff valve, termi-

nating in an LP gas supply tank valve outlet,

that is compatible with a Type 1 tank con-

nection device. The LP gas tank must also

have a safety relief device that has a direct

connection with the vapor space of the tank.

2. The tank supply system must be arranged

for vapor withdrawal.

3. The LP gas tank used must have a collar

to protect the tank valve.

Proper Placement and Clearance of Grill

Never use your gas grill in a garage, porch, shed,

breezeway or any other enclosed area. Your gas grill is

to be used outdoors only, at least 24 inches from the

back and side of any combustible surface. Do not

locate this appliance underoverhead unprotected

combustible surfaces. Do not obstruct the flow of

ventilation air around the gasgrill housing.

This outdoor gas grill is not intended to be installed in

or on recreational vehicles and/or boats.

• Never connect an unregulated LP gas tank to

your gas grill. The gas regulator assembly

supplied with your gas grill is adjusted to have

an outlet pressure of 11" water column (W.C.)

for connection to an LP gas tank.

• Only use the regulator and hose assembly

supplied with your gas grill. Replacement

regulators and hose assemblies must be those

specified by Sears.

• Have your LP gas tank filled by a reputable

propane gas dealer and visually inspected and

re-qualified at each filling.

• Never fill the gas tank beyond 80% full.

Have your propane gas dealer check the

release valve after every filling to ensure that it

remains free of defects.

• Always keep LP gas tanks in upright position.

Do not store (or use) gasoline or other flammable

vapors and liquids in the vicinity of this gas grill.

• LP gas tanks not connected for use must NOT be

stored on bottom shelf or in the vicinity of this or

any other gas grill.

• Do not subject the LP gas tank to excessive heat.

• Never store an LP gas tank indoors. If you

store your gas grill in the garage or other indoor

location, always disconnect the LP gas tank

first and store it safely outside.

•LP gas tanks must be stored outdoors in a

well-ventilated area and out of the reach of

children. Disconnected LP gas tanks must not

be stored in a building, garage or any other

enclosed area.

• When your gas grill is not in use the gas

must be turned off at the LP gas tank.

• The regulator and hose assembly can be seen

after opening the doors (if applicable), must be

inspected before each use of the grill. If there

is excessive abrasion or wear or if the hose is

cut, it must be replaced prior to the grill being

used again.

• Keep the gas regulator hose away from hot

grill surfaces and dripping grease. Avoid unnec-

essary twisting of hose. Visually inspect hose

prior to each use for cuts, cracks, excessive

wear or other damage. If the hose appears

damaged do not use the gas grill. Call Sears

at 1-800-4-MY-HOME ® (1-800-469-4663) for a

Sears authorized replacement hose.

• Never light your gas grill with the lid closed or

before checking to ensure the burner tubes are

fully seated over the gas valve orifices.

• Never allow children to operate your grill. Do

not allow children to play near your grill.

,4kWARNING

If you smell gas:

• Shut off gas supply to the gas grill.

• Turn the Control Knobs to OFF position.

• Extinguish any open flame such as candle,

cigarette, lighter, etc., that could cause gas

to ignite.

• Open the Grill Lid.

• Get away from the LP gas tank.

• Do not try to fix the problem yourself.

• If odor continues or you have a fire you

cannot extinguish, call your fire depart-

ment. Do not call near the LP gas tank

because your telephone is an electrical

device and could create a spark resulting

in fire and/or explosion.

NOTE: The normal flow of gas through the

regulator and hose assembly can create a

humming noise. A low volume of noise is

perfectly normal and will not interfere with

operation of the grill. If humming noise is

loud and excessive you may need to purge

air from the gas line or reset the regulator

excess gas flow device. This purging proce-

dure should be done every time a new LP

gas tank is connected to your grill. For help

call the Grill Information Center for assis-

tance, 8am -8pm CST, Monday through

Friday 1-888-317-7642.

Figure 1 (Naturalgas model only)

IMPORTANT: your Kenmore Natural Gas Grill cannot

be converted to use LP Gas. Attempting to do so

is extremely hazardous and will also void the grill

warranty.

Your natural gas grill is designed to operate on

natural gas only, at a pressure of 7" water column

(W.C.) (1/4 psi or 1.75 kpa), regulated at the

residential meter. Check with your gas utility

company for local gas pressure and with your

local municipality for building code requirements. If

your residential gas line pressure has not been

regulated to 7" W.C., contact your local gas utility

company for professional assistance.

It is recom mended that a Shutoff Valve be installed

at the gas supply source outdoors, install at a point

after the gas pipe exits the outside wall and before

the quick-disconnect hose, or install it at the point

before the gas line piping enters the ground.

See Figure 1.

• Pipe sealing com pound or pipe thread tape resistant

to the action of natural gas must be used on all male

pipe threadswhen making the connection.

Disconnect your gas grill from fuel source when

the gas supply is being tested at high pressures.

Thisgasgrill and its individual shutoffvalve must

be disconnected from the gas supply pipe system

during any pressure testing of that system at

pressure in excess of 1/2 psi (3.5kpa).

Turn off your gas grill when the gas supply is

being tested at low pressures. The grill must be

isolated from the gas supply pipe system by

closing its individual manual shutoff valve during

any pressure testing of the gas supply pipe

system at pressures equal to or less than 1/2 psi

(3.5kpa).

TO GRILL

OUTSIDE

WALL

MALE

F_TTING

INSIDE

WALL

LOCKING

SHUT OFF

\\\\\

J

J

QUICK

DISCONNECT

GAS SUPPLY

SHUT OFF

4

CAUTION:Spidersand smallinsectsocca-

sionallyspin websor makenestsin the grill

BurnerTubesduringtransitand warehousing.

Thesewebscanleadto a gasflow obstruc-

tionwhichcouldresultin a fire in and around

the BurnerTubes.Thistype of fire is known

as a "FLASHBACK"and cancauseserious

damageto yourgrill andcreatean unsafe

operatingconditionfor the user.

To reducethe chanceof "FLASHBACK",you

mustcleanthe burnertubesbeforeassem-

blingyourgrill, andat leastoncea monthin

latesummeror earlyfall whenspidersare

mostactive.AlsoperformthisBurnerTube

cleaningprocedureif yourgrill hasnotbeen

usedfor an extendedperiodof time.

Figure 1

TO CLEAN BURNER TUBE,

INSERT HOOK HERE

\

SPARKELECTRODE

ASSEMBLY \\

\\

To reduce the chance of "FLASHBACK" (see

CAUTION at left) clean the Burner Tubes and

Burners before fully assembling your grill.

Remove the Cotter Pin from the rear underside

of each Burner using a pair of long nose pliers.

Carefully lift each Burner up and away from the

Gas Valve Orifice, then refer to Figure 1and

perform one of these three cleaning methods:

.Bend a stiff wire, (a lightweight coat hanger

works well) into a small hook as shown

below. Run the hook through the Burner Tube

and inside the Burner several times to remove

any debris.

[ J

.Use a bottle brush with a flexible handle.

Run the brush through the Burner Tube and

inside the Burner several times, removing any

debris.

.Use an air hose to force air through each

Burner Tube. The forced air should pass

debris or obstructions through the Burner and

out the Ports.

GAS COLLECTOR BOX

BURNER BURNER PORT

I

BURNER TUBE

FOOT

COTTER PIN

Z WARNING

The location of the Burner Tube with re-

spect to the Orifice is vital for safe opera-

tion. Check to ensure the Orifice is inside

the Burner Tube before using your gas grill.

See Figure 2. If the Orifice is not inside

the Burner Tube, lighting the Burner may

cause explosion and/or fire.

Fiqure 2

\

GASVALVE / \

ASSEMBLY ORIFICE BURNER TUBE

• #2 phillips screwdriver

•Protective work gloves

• Eye protection

• Utility knife

Thefollowingtableillustratesa breakdownof the hardwarepack.It highlightswhatcomponentsare used

in the variousstagesof assembly.

Ref. Component Qty.

$122G04121 Phillips Head Screw 1/4"x3/4" 4

$142G04121 Countersink Flat Head Screw 1/4"x3/4" 4

P05301001A AA Battery 2

P05301003A 9V Battery 1

Purpose of Components

Attaches Side Shelf To Grill Head

Attaches Cart Side Handle To Grill Head

Powers The Electric Ignitor

Powers The Fuel Gauge Display (LPG model only)

Size and Quantity of each Hardware Piece:

Phillips Head Screw 1/4"x3/4"

Qty. 4

Ref. # $122G04121

Countersink Fiat Head Screw 1/4"x3/4"

Qty. 4

Ref. # $142G04121

AA Battery 9V Battery (LPG model only)

Qty. 2

Ref, # P05301001A Qty. 1

Scale 1:2 Ref. # P05301003A

Scale 1:2

The following table illustrates a breakdown of the hardware pack. It highlights what components are used

in the various stages of assembly.

Ref. Component Qty.

$122G04121 Phillips Head Screw 1/4"x3/4" 4

$142G04121 Countersink Flat Head Screw 1/4"x3/4" 4

P05301OO1A AA Battery 2

PurposeofComponents

Attaches Side Shelf To Grill Head

Attaches Cart Side Handle To Grill Head

Powers The Electric Ignitor

Size and Quantity of each Hardware Piece:

Phillips Head Screw 1/4"x3/4"

Qty. 4

Ref. # $122G04121

Countersink Flat Head Screw 1/4"x3/4"

Qty. 4

Ref. # $142G04121

AA Battery

Qty. 2

Ref. # P05301001A

Scale 1:2

6

LPG = Liquid Propane Gas

NG = Natural Gas

30b\

38 23_

18 24

28

Ib 31 32 /

37 16

64

(LPG only)

(LPG only)40

65_

(NG only)41

36

3_

_(LPG only144

|i

_59 57

] _43 (LP¢ only)71

(NG only)72

__7_ (LPG only)

bl

7

PEP# DESCRIPTION

1 Lid

2 Lid Trim Plate

3 Temperature Gauge

4 Lid Handle

5 Name Plate

6 Cooking Rack/Secondary

7 Cooking Grid/Large

8 Cooking Grid/Small

9 Flame Tamer/Large

10 Flame Tamer/Small

11 Burner/Main

1la Burner Air Shutter/Main (NG only)

12 Burner Bracket

13 Gas Collector Box with Electrode

14 Electric Wire Set

15 Electric Ignitor, 4-Ports

16 Electric Ignitor, 2-Ports

17 Bowl Panel, Left

18 Bowl Panel, Outside Left

19 Bowl Panel, Right

20 Bowl Panel, Outside Right

21 Bowl Panel, Front

22 Bowl Panel, Rear

23 Bowl Wind Shield, Upper

24 Bowl Wind Shield, Lower Left

25 Bowl Wind Shield, Lower Right

26 Grease Draining Tray

27 Grease Draining Tray Heat Shield

28 Gas Valve/Manifold Assembly (LPG)

Gas Valve/Manifold Assembly (NG)

29 Control Panel (LPG)

Control Panel (NG)

30a Protective Pad, Lid Front

30b Protective Pad, Lid Rear

31 Control Knob for Main/Side Burners

32 Control Knob Seat

33 Back Burner Assembly

34 Back Burner Electrode

35 Back Burner Orifice (LPG)

Back Burner Orifice (NG)

36 Back Burner Extension Tube

37 Control Knob for Back Burner

38 Side Shelf, Left

39 Cart Side Handle

40 Cart Bottom Shelf (LPG only)

41 Cart Bottom Shelf (NG only)

42 Cart Legs with Side Panel, Left

43 Cart Legs with Side Panel, Right

44 Cart Rear Panel (LPG only)

45 Cart Rear Panel (NG only)

46 Door Bracket

47 Door, Left

48 Door, Right

8

PART#

P0011903AA

P0011435EA

P00601171A

P00205033B

P00410038C

P01518001B

P01606032B

P01606033B

P01708031B

P01708032B

P02001004E

P05524004A

P02206271B

P02608050C

P02615053A

P02502024C

P02502012C

P00720293C

P00742296C

P00721293C

P00743296C

P00738303C

P00725303C

P00737303C

P06906005C

P06906007C

P02714012F

P06903009D

Y0060083

Y0060131

P02911291N

P02911291T

P055181001

P055180041

P03419033H

P03415264A

P02007049D

P02614006B

P06509010A

P06509016A

P03717033A

P03419043H

P01106028B

P00205032B

P01005026H

P01005034H

P07614001A

P07615001A

P07701021A

P07701022A

P03302007C

P04302012A

P04303012A

QTY

1

1

1

1

1

1

3

1

3

1

6

6

1

3

1

1

1

1

1

1

1

1

1

1

1

1

1

1

1

1

1

1

2

2

7

8

1

1

1

1

1

1

1

1

1

1

1

1

1

1

1

1

1

FIEF# DESCRIPTION PART# QTY

49 Door Trim Plate, Left P07506007A 1

50 Door Trim Plate, Right (LPG) P07507007A 1

51 Door Trim Plate, Right (NG) P07507008A 1

52 Cart Partition Panel P07512013A 1

53 Cart Decorative Panel P07501008A 1

54 Cart Decorative Panel, Trim Plate P07509009A 1

55 Door Hinge Bracket, UppedLeft P03314018C 1

56 Door Hinge Bracket, Lower/Left P03314019C 1

57 Door Hinge Bracket, UppedRight P03314020C 1

58 Door Hinge Bracket, Lower/Right P03314021C 1

59 Door Magnet PO5523002K 4

60 Door Handle PO0205036B 2

61 Cart Spice Basket (LPG) PO5204010E 1

Cart Spice Basket (NG) PO5204010E 2

62 Cart Spice Basket Division Wire PO5204012E 1

63 Tank Pull-Out Tray Assembly (LPG only) Y0340014 1

64 Fuel Gauge Display (LPG only) PO531O002B 1

65 Caster, 3-1/2" in., with Brake P0511502OA 4

66 Side Burner Lid P00115346A 1

67 Side Burner Body PO2301006B 1

68 Side Burner Pot Support PO0805013B 1

69 Side Burner Electrode P02607052C 1

70 Side Burner with Brass Ring PO2002055D 1

71 Regulator with Hose/LPG P03601001A 1

72 Hose, 12 ft./NG P03703001A 1

73 Wire Fastener (LPG only) P0531004OA 1

74 Lighting Tube P05313004C 1

... Hardware Pack (LPG) P06O01019A 1

... Hardware Pack (NG) P0600102OA 1

... Owner's Manual PS0106003B 1

For the repair or replacement parts you need: Call anytime

1-800-4-MY-HOME 1-800-46g-4663)

To make sure you obtain the correct replacement parts for your Kenmore gas grill, please refer to the

part numbers in this parts list. The following information is required to assure you receive the correct

parts:

1. Grill Model Number (see CSA label on grill)

2. Part Number

3. Part Description

4. Quantity of parts needed

Important: Keep this Owner's Manual for convenient referral and for part replacement.

Important: Use only Sears authorized parts. The use of any part that is not Sears authorized can be

dangerous and will also void your product warranty.

9

Figure 1

CAUTION : While it is possible for one person to

assemble this grill, obtain assistance from another

person when handling some of the larger, heavier

pieces.

1. Open the parts boxes. Use the parts list to check

that all parts have been included.

2. Inspect the grill fordamage as you assemble it. Do

not assemble or operate the gdlt if it appears

damaged. If there are damaged or missing parts

when you unpack the shipping box, or you have

questions dudng the assembly process, call:

1-888-317-7642 8a.m.-8p.m CST, Mon.-FrL

Installing Side Shelf and Cart Side Handle

1. Remove the white protective film from the

stainless steel Side Shelf.

2. Enlisting the aid of an assistant, attach Side

Shelf to left side of grill. Align the holes on Side

Shelf with the threaded holes on left Outside Bowl

Panel. Tighten securely using 4 of the 1/4"x3/4"

Phillips Screws provided.See Figure 1.

-..Ai

LEFT OUTSIDE

BOWL PANEL

Figure 2

RIGHT OUTSIDE

BOWL PANEL

S122G04t21 Qty. 4

Phillips Head Screw 1/4"x3/4"

3. Enlisting the aid of an assistant, attach Cart Side

Handle to right side of grill. Align the holes on

Cart Side Handle with the threaded holes on

right Outside Bowl Panel. Tighten securely using

4 of the 1/4"x3/4" Fiat Head Screws provided.

Figure 2. CART SIDE

HANDLE

$142G04121 Qty. 4

Countersink Fiat Head Screw

1/4"x3/4"

Ignition Battery Installation -See Figure 3

1. Remove the Ignitor Cap located on the grill

Control Panel.

2. Place the supplied AA battery into the Ignitor

Slot. Be sure to place the positive pole facing

toward you. See Figure 3.

3. Place the Cap and Spring over the AA battery

then tighten the Ignitor Cap onto the grill

Control Panel.

4. Repeat step 1 through 3 to install the other

AA battery into the Ignitor Slot.

IMPORTANT: Remove any protective film

from outside and inside of Grill Head.

Before use of this grill please refer to

Cleaning Exterior Stainless Steel Surfaces

found on page 18 of this Owner's Manual.

10

Figure 3

IGNITOR CAP

\\\\\

IGNITOR SLOT

AA BATTERY

SPRING

IGNITOR CAP.

AA BATTERY

SPRING

Electrode Check -Requires an Assistant

Before placing the cooking components into your

grill, ensure that the Spark Electrode Tip is properly

positioned within each Gas Collector Box (a 4"

wide stainless mechanism found at the front be-

tween each set of Burners.) The easiest way to

ensure this is to perform this Electrode Check:

1. Be sure all Control Knobs are set to "OFF"

and open the Grill Lid.

2. Have an assistant stand behind to the right of

the grill and look down at each Gas Collector

Box. NEVER put your face inside Grill Head.

.Press the Ignitor Cap. You should hear a

"clicking" sound and your assistant should see

a small blue spark within each Gas Collector

Box. If a spark is present the Electrode Tips

are properly positioned.

4. If no spark is seen the Spark Gap shown in

Figure 4 needs to be adjusted as follows:

Using an adjustable wrench, loosen the Inside

Nut just until the Gas Collector Box can be

maneuvered and turned upward.

The gap between the Spark Electrode Tip and

Spark receiver should be approximately 3/16".

If the gap is wider than 3/16" use a pair of long

nose pliers and gently squeeze the Gas Collector

Box until the gap is correct.

Return the Gas Collector Box to its original hori-

zontal position, secure the Inside Nut and try the

EIectrede Check again.

5_ If no "clicking" sound is heard check the following

common causes. If you need assistance call our

Grill Information Center

at 1-888-317-7642.

• IgnitorAA battery not installed property.

• Electric wires may be loose. Remove the AA

battery, inspect the Ignitor Junction Box found

behind the Control Panel, and connect any loose

wires.

Figure 4 - Side View Figure

GAS COLLECTOR BOX

'\ INSIDE NUT

Installing Cooking Components

Important: Before cooking on your grill the first

time, wash the Cooking Grids and Cooking Rack

with warm, soapy water. Rinse and dry thoroughly.

After cooking is completed, turn grill to HIGH

setting three to five minutes to bum off rear grease

or food residue.

1. Place the four Stainless Steel Flame Tamers on

the lower ledge above Burners. See Figure 5.

2. Evenly space the Stainless Steel Cooking Grids

(cross braces are bottom side) on the ledge

above the Flame Tamers.

.Place the Stainless Steel Secondary Cooking

Rack into the slots on the upper left and

upper right of Grill Bowl Side Panels. See

Figure 5.

4. Remove Fastening Band from Pot Support and

place the Pot Support into the Side Burner

Body-Inner. See Figure 5.

SLS COOKbNG

GRID

S/S FLAME

TAMER

SLOTS FOR

RACK

Pot

Support

\

SIDE BURNER

SP_K G_"_ _SPARK RECEIVER

11

FOR LP GRILLS ONLY

Battery Replacement:

1. Remove the Grease Trayfrom the griE

2. Stretch your hand behind Control Panel and

unscrewthe Battery Cover behind the Display Box.

3. Pult out the Battery with electric wire from the Battery

Compartment.

4. Replace the used Batterywiththenewone.

5. Replace the new Battery with electric wire back into

Battery Compartment. See Figure 6a.

6. Screw the Battery Cover back to the Display Dial.

7. Slide the Grease Tray back into the grill.

Fuel Gauge Display Operating - See Figure 6b

Press the "CHECK" button to operate Fuel Gauge Dis-

play with the g_ tank mounted inthe Tank Pull-Out Tray.

NOTE: Tank must be positioned in tray for Fuel

Gauge Display check

1. Fuel Display: Indicatesgastankfill level.

2. FuelWarning Display: Whenthegastankfilllevel

is on the Iast row, a warning signaI witt sound for

approximately 3 seconds to warn you that the tank

volume is nearempty.

3. Battery Warning Display: A Iow battery warning

lightwill illuminatewhen the batteryvoltage drops to

alow level. Replace the battery.

NOTES:

1. The Fuet Gauge Display lasts for approximately 20

seconds each time you press the "CHECK" button.

After 20 seconds, the Fuel Gauge Display turns off

automatically. If you press the button a second time

within 20 seconds, the Fuel Gauge Display wilt be

turned off manually. If you press the button a second

time after 20 seconds, the Fuel Gauge Display will

work and last for another 20 seconds.

Figure 6a

FUEL GAUGE

DISPLAY COVER

9V BATTERY

J

BATTERY CONNECTOR

IMPORTANT: When the gas tank is removed from

the tank pull-out tray, thefuel gauge displaywill not

operate.

Figure 6b jF_

FUEL IN DICATO R_ \

\\\

BATTERY \

FUEL

WARNING WARNING

DISPLAY DISPLAY

BUTTON

NOTE: Do not press the Electric Ignitor and Check

Button at the same time.

2. The Fuel Gauge Display works onty with a tank on

the Tank PulFOut Tray. No readout will appear if a

tank is not mounted on the Tank Pull-Out Tray.

12

Connecting A Liquid Propane Gas (LPgas) Figure 7a (LP gas model only)

Tank To Your Grill

1. Remove the Pull-out Grease Draining Trayw_th the

Heat Shieldfrom Grill.

2. Locate hose and regulator assure bly packed for

shipping purposes on front underside of grill head.

Remove fastening band. Push assembly to back of

grill and pull down to connect to tank valve. Before

connecting, check valve and assembly threads to

be sure they match. (Type 1 connection per ANSI

Z21.58b-2002). See Figure 7b.

3. Inspect the valve connection port ofthe regulator

assembly. Look for damage or debris. Remove any

debris. Inspect hose fordamage. Never use dam-

aged or plugged equipment.

4. Pull out the LPG Tank Pull-out Tray. Place a

20 ib tank with foot ring into the hole in the

tray. See Figure 7a. Make sure the tank valve

is in the OFF positen.

5. Align the tank so the Tank Valve faces the rear

right corner of cabinet. Use the 5i16"x89mm Wing

Bolt to secure gas tank from rear of tray.

See Figure 7a.

6. Check the tank valve to ensure it has proper

external mating threads to fit the hose &

regulator assembly provided (Type 1 connec-

tion per ANSI Z21.58b-2002). See Figure 7b.

7. Make sure all Burner knobs are in the OFF

position.

8. Cor_nect the hose and regulator assembly to the

tank valve (See Figure 7b) Hand tighten Quick

Coupling Nut clockwise to a full stop. DO NOT use

a wrench to tighten because it could damage the

Quick Coupling Nut and result in a hazardous

condition.

9. Open the tank valve fulty (counterclockwise). Use a

soapy water solution to check all connections for

leaks before attempting to light your gdtl. See

"Checking for LP Gas Leaks" on page 15. If a leak

is found, turn the tank valve off and do not use your

grill until the leak is repaired.

FRONT

DOOR

TANK

/

TANK PULL-OUT

TRAY

Figure 7b (LP gas model only)

5/18"_9mm

WING BOLT

GRILL HEAD

Disconnecting A Liquid Propane Gas (LP gas)

Tank From Your Grill

1. Turn the Burner Knobs and LP gas tank valve

to the full OFF position. (Turn clockwise to

close.)

2. Detach the hose and regulator assembly from

the LP gas tank valve by turning the Quick

Coupling Nut counterclockwise. See Figure 7b.

CAUTION: When the appliance is not in use, the

gas must be turned off at the supply tank.

13

TANK P

TRAY

QUICK

COUPUNG

NUT

]

ALREADY CONNECTED

TO ADAPTORUNDER

SbDE BURNER.

Connecting Natural Gas To Your Grill

For Natural Gas grills: The 12 foot Natural Gas

Hose has already been connected to the Gas

Manifold as shown in Figure 7c. Thread the 12

foot Natural Gas Hose through the hole of Rear

Panel to outside. Also read the natural gas

safety instructions,(on page 4)

Figure 7c (Natural gas model only)

GAS MANIFOLD

\REAR PANEL

j 12' NATURAL

J GAS HOSE

HOLE FOR

_12' NATURAL

GAS HOSE

Install Pull-out Grease Tray

Place Heat Shield into Putl-out Grease Draining

Tray. The Heat Shield must be present and

centered for your safety. Slide the PuIFout

Grease Draining Tray into the Tracks on the Cart

Side Panels and push until it stops.

See Figure 8.

Figure 8 GRbLL HEAD

HEAT

SHIELD

'\\\

PULL_3UT GREASE

DF_',JNbNG TRAY CART SIDE

PANEL-RIGHT

Congratulations

Your Kenmore Elite gas grill is now ready

for use. Before the first use and at the

beginning of each season (and whenever the

LP gas tank has been changed):

1. Read all safety, lighting and operating

instructions.

2. Check Gas Valve Orifices, Burner Tubes

and Burner Ports for any obstructions.

3. Perform gas leak check according to

instructions found on page 15 of this

manual.

14

WARNING

If you smell gas:

• Shut off gas supply to the gas grill.

• Turn the Control Knobs to OFF position.

• Extinguish any open flame such as candle,

cigarette lighter, etc., that could cause gas

to ignite.

• Open the Grill Lid.

• Get away from the LP gas tank.

• Do not try to fix the problem yourself.

• If odor continues or you have a fire you

cannot extinguish,call your fire department.

Do not call near _ LP gas tank. Your tele-

phone is an electrical device and could create

a spark resulting in fire an_or explosion.

NOTE: The normal flow of gas through the

regulator and hose assembly can create a

humming noise. A low volume of noise is

non_at and witl not interfere with operation of

the grill. If humming noise is Ioud and exces-

sive you may need to purge air from the gas

line or reset the regulator excess gas flow

device. This purging procedure should be done

every time a new LP gas tank is connected

to your grill. For help catl the Grill Information

Center.

Checking For LP Gas Leaks

Never test for leaks with a flame. Prior to first

use at the beginning of each season, or every

time your LP gas tank is changed, you must

check for gas leaks. Follow these four steps:

1.Make a soap solution by mixing one part liquid

detergent and one part water.

2.Turn the grill Control Knobs to the full OFF

position, then turn the gas ON at source.

3.Apply the soap solution to atl gas connections.

If bubbles appear in the solution the connec-

tions are not properly sealed. Check each

fitting and tighten or repair as necessary.

4. If you have a gas Ieak you cannot repair, turn

off gas at the source, disconnect fuet line from

your grill and call 1-800-4-MY-HOME®or your

gas supplier for repair assistance.

LP Tank Exchange

• Many retailers that sell grills offer you the op-

tion of replacing your empty LP tank through an

exchange service. Use onty those reputable

exchange companies that inspect, precision

fill, test and certify their cylinders. Exchange

your tank only for an OPD safety feature-equipped

tank as described in the LP Tank section of

this manual.

• Always keep new and exchanged LP tanks in

upright position during use, transit or storage.

• Leak test new and exchange LP tanks BEFORE

connecting to grill.

LP Tank Leak Test

Foryour sa[ety

• Leak test must be repeated each time LP tank is

exchanged of refilled.

• Do not smoke during leak test.

• Do not use an open flame to check for gas leaks.

Grill must be leak tested outdoors in a well-ven-

tilated area, away from ignition sources such as

gas fired or electrical appliances. During leak test,

keep grill away from open flames or sparks.

Use a clean paintbrush and a 50/50 mild soap

and water solution. Brush soapy solution onto

areas indicated by arrows in figure below.

WARNING

If growing bubbles appear do not use or move

the LP tank. Contact an LP gas Supplier or your

fire department!

• Do not use household cleaning agents. Damage

to gas assembly components can result.

/

15

BasicLighting Procedures

Machine oils used in the manufacturing process of

stainless steel can cause stainless steel to turn a tan

color Before initial grill use, remove protective PVC

film from Control Panel and inside and outside of Grill

Lid. Use a Stainless Steel Cleaner to polish the

stainless steel and remove these excess oils from

yourgrilt. Never use abrasive cleaners orscrubbers

because they wilt scratch and damage your grill. For

details, see Cleaning Exterior Stainless Steel

Surfaces on page 18.

Gas Lighting Instructions

Familiarize yourself with the safety guidelines at the

front of this manual. Do not smoke while lighting grill or

checking gas supply connections.

1. If you have a LP gas grill be sure the LP gas tank

is filled, or if you have a NG grill be sure that the

locking shut off vatve isopen.

2. Check that the end of each Burner Tube is properly

located over each Valve Orifice.

3. Be sure all gas connections are securely tightened.

4. Open the Gritl Lid or Side Burner Lid, depending

on the Burner you are lighting.

WARNING

Failure to open Grill Lid during the

lighting procedures could result in a fire

or explosion that could cause serious

bodily injury, death, or property damage.

5. Set ALL Control Knobs to OFF, and for LP Models,

open gas tank valve slowly until 1/4 to 1/2 open.

Open LP

gas tank

|

OFF ""

6. Push and turn the LEFT ControI Knob to HIGH.

|

HIGH

OFF I

7. Immediately press the Electric Ignitor for 3-4

seconds to light the Burner.

"\- PRESS

8_

9.

If the burner does not light, turn the Control Knob

to OFF, wait 5 minutes for gas to clear, then retry.

Once the left grill burner is ignited, the adjacent

burner can be lit by simply turning its Control Knob

toHIGH.

10. Adjust ControI Knobstoyourdesiredcooking

temperature.

Side Burner Lighting Instructions

1. Follow steps 1 through 5 of the Gas Lighting

Instructions.

2. Push and turn the control knob for Side Burner to

HIGH. |

HIGH

OFF I ,

@ @ @o@

RIGHT ELECTRIC

IGNITOR

(for SIDE BURNER)

"\ \\ FUEL GAUGE

x\ DISPLAY

\\

SiDE BURNER

3. Immediately press the electric ignitorfor 3-4

seconds to light the burner.

4. If the burner does not light, turn the control knob to

OFF, wait 5 minutes for gas to clear, then retry.

5. Adjust control knobs to yourdesired cooking

temperature.

Back Burner Lighting Instructions

Note: The location of the Back Burner makes it more

susceptible to winds that will decrease the perfor-

mance of your rotisserie cooking. For this reason you

should not operate the Back Burner during windy

weather conditions.

1. Follow steps 1 through5 of the Gas Lighting

Instructions.

2. Open the Grill Lid. Failure to do so can result in

fire or explosion. SeeWARNING left.

.

4.

5.

6.

7.

8_

16

Set ALL Control Knobs to OFF and open the LP

gas tank valve slowly until 1/4 to 1/2 open.

Push and turn the Right Control Knob for Back

Burner to HIGH.

Then immediately press the Electric Ignitor for

3-4 seconds to light the Back Burner.

If the Burner does not light turn the Control Knob

to OFF, wait 5 minutes for gas to clear, then retry.

Once lit, the Back Burner witl reach cooking

ternperature quickly. The orange/red glowwitl even

out in about 5 minutes.

For best results, always rotisserie cook with the

grill Lid down and the Back Burner Contret Knob

setto HIGH. Do not use the main grill Burners

when the Back Burner is in operation.

Manually Lighting Your Grill by Match

To light your main burners by match, Follow steps 1

through 6 of the Gas Lighting Instructions. Then light

the match and place it over the top oppening of the

Lighting Tube. Push and turn the nearest Control Knob

to the HIGH setting to release gas. The Burner should

light immediately. See Figure 9.

Figure 9

MATCH _)f _

TUBE

Misalignment of Ignitoron Burner

Correction: Check for proper position of the

Electrode Tip as shown in Figure 4 The gap

between the Spark Electrode Tip and Burner or

Spark Receiver should be approximately3/16",

Adjust if necessary. With the gas supply closed

and all Control Knobs set to OFF press the

Electric Ignitor Cap and checkfor the presence of

a spark at the Electrode.

Disconnected Electric Wiras

Correction: Inspect the Ignitor Junction Box found

behind the Control Panel. Connect loose Ignitor

wires to Junction Box and try to light the grill.

• WeakAAbattery

Correction: Unscrewthe IgnitorCap and replace

the bakery.

WARNING

Never lean over the grill cooking area while

lighting your gas grill Keep your face and

body a safe distance (at least 18 inches)

from the Lighting Hole or Burners, when

lighting your grill by match.

If the grill fails to light :

1. Turn gas off at source and turn the Control Knob to

OFF. Wait at least five minutes for gas to clear,

then retry.

2. If your grill still fails to light, check gas supply

and connections.

3. Repeatlighting procedure. Ifyourgritlstillfails

to operate, turn the gas off at source, turn the

Control Knobs to OFF, then check the following:

• Misalignment of BumerTubesover Orifices

Correction: RepositionBumerTubesoverOri-

rices.

• Obstruction in gas line

Correction: Remove fuel line from grill Do not

smoke! Open gas supply for one second to clear

any obstruction from fue! line. C!ose off gas supply

at source and reconnect fuel line to grill.

• PluggedOrifice

Correction: Remove Burnersfrom grill by pulling

Cotter Pin (beneath Burner) using Long nose

fpliers. Carefully lift each Burner up and away

rom gasvalveOrifice. Remove the Orifice from

gas valve and gently clear any obstruction with a

fine wire. Then reinstall all Orifices, Burners,

Cotter Pins and cooking components.

If an obstruction is suspected in gas valves or

gas valve bracket, please call for repair service at

1-800-4-MY-HOME°

• Obstruction in Burner Tubes

Correction: Fotlowthe BurnerTube cleaning

procedure on page 19 of this Owner's Manual.

4_

5_

17

If the grill still does not light you may need to

purge air from the gas line or reset the regulator

excess gas flow device. Note: This procedure

should be done every time a new LP gas tank

is connected to your grill.

To purge air from your gas line and/or reset

the regulator excess gas flow device:

• Turn the Control Knobs to the OFF position.

• Turn off the gas at the tank valve.

• Disconnect regulator from LP gas tank.

• Let unit stand for 5 minutes to allow air to

purge.

• Reconnect regulator to the LP gas tank.

• Turn the tank valve on slowly until 1/4 to

1/2 open.

• Open the Grill Lid.

• Push and turn the LEFT Control Knob to HIGH.

• Press Electric Ignitor for 3-4 seconds to light

the burners.

If all checks or corrections have been made and

you still have questions about operating your gas

grill, call the Grill Information Center

8am - 8pm CST, Monday through Friday at

1-888-317-7642.

WARNING

Should a "FLASHBACK" fire occur in/or

around the Burner Tubes, follow the

instructions below. Failure to comply with

these instructions could result in a fire or

explosion that could cause serious bodily

injury, death, or property damage.

• Shut off gas supply to the gas grill.

• Turn the Control Knobs to OFF position.

• Put out any flame with a proper fire

extinguisher.

• Open Grill Lid.

• Once the grill has cooled down, clean the

Burner Tubes and Burners according to

the cleaning instructions found on page 19

in this manual.

CAUTION:

BesureyourgrillisOFFandcoolbeforecleaning.

Takecarenottochiporscratchthepaintedsurfaces

becauseitwillvoidyourwarrantyagainstrusting.

Aswithallappliances,propercareandmaintenance

willkeepyourgrillintopoperatingconditionand

prolongitslife.Byfollowingthesecleaningprocedures

onatimelybasis,yourgrillwillstaycleanandwork

propedywithminimumeffort.

Cleaning The Cooking Grids

Before initial use and periodically we suggest you wash

your Cooking Grids in a mild soap and warm water

solution. You can use a wash cloth or vegetable brush

to clean your Cooking Grids.

Cleaning The Flame Tamers

Periodically you should wash the Flame Tamers in a

soap and warm water solution. Use a vegetable brush

to remove stubborn burnt-on cooking residue. Dry the

Flame Tamers thoroughly before you reinstall them into

the cooking bowl.

Cleaning The Grease Tray and Receptacle

To reduce the chance of fire, the Grease Draining Tray

and Grease Receptacle should be visually inspected

before each grill use. Remove any grease and wash

Grease Tray and Receptacle with a mild soap and

warm water solution.

Cleaning the Inside of the Grill Lid

Grease can have a tendency to build up on the inside

of the Grill Lid and could drip onto deck or patio when

the lid is opened. Visually inspect the inside of the Grill

Lid before each grill use. Remove any grease and wash

with a mild soap and warm water solution.

Annual Cleaning of The Grill Interior

Burning-offthe grill afterevery cookout will keep it

ready for instant use. However, once a year you should

give the entire grill a thorough cleaning to keep it in top

operating condition. Follow these steps:

1. Turn all Burner Valves to the full OFF position.

2. Turn the LP gas tank valve to the full OFF position.

.Detach the LP gas hose and regulator assembly from

your gasgritl. Use a 7/8" open end wrenchturning the

fitting counter-clockwise. Inspect for any damage

and replace as necessary with Kenmore replace-

ment part number found on the Parts List.

4. Remove and clean the Flame Tamers, Cooking

Grids, Cooking Rack and Grill Burners.

18

5. Cover each Gas Valve Orificewith aluminum foil.

6. Brush the inside and bottom of the grill with a fiber

pad or nylon brush, and wash with a mild soap and

warm water solution. Rinse thoroughly and let dry.

7. Remove aluminum foil from Orificesand check

each Orifice for obstruction.

8. Check each Spark Electrode, adjusting as needed.

The space between the Spark Electrode Tip and

Spark Receiver should be approximately 3/16".

9. Replace the Burners and adjust the Gas Collector

Box. The edge of the collector box should be

overlapping the Bumer Port.

10. Replace Flame Tamers and the Cooking Grids.

11. Reconnect the gas source and observe the Burner

flame for correct operation.

Cleaning Exterior Surfaces:

Before initial use, and periodically thereafter, we

suggest you wash your grill using a mild soap and

warm water solution. You can use a wash cloth or

sponge for this process. Do not use a stiff wire or

brass brush that might remove paint during the clean-

ing process.

Cleaning Exterior Stainless Steel Surfaces:

Weathering and extreme heat can cause exterior

stainless steel surfaces to turn tan in color. Machine

oils used in the manufacturing process of stainless

steel can also cause this tanning color. After removing

the protective PVC film from the Grill Lid and Control

Panel use a Stainless Steel Cleaner to polish the

stainless steel surfaces of your grill. Never use abra-

sive cleaners or scrubbers because they will scratch

and damage your grill. Follow these steps for the best

results.

1. Turn the LP gas tank valve (clockwise) to the full OFF

position. Disconnect the regulator and hose assem-

bly from LP gas tank. Cover exposed gas fitting with

aluminum foil.

2. Remove dirt or grease using a soft cloth and polish

stainless surfaces. Wipe with a soft cloth.

3. Remove aluminum foil from exposed gasfitting and

allow grill to air dry before attaching the regulator

and hose to your LP gas tank.

Keep outdoor cooking gasappliance area clear and free

from combustible materials, gasoline and other flam-

mable vaporsand liquids.

Cleaning The Burner Tubes and Burner Ports

To reduce the chance of FLASHBACK the procedure

below should be followed at least once a month in late

summer or early fall when spiders are most active or

when your grill has not been used for a period of time.

1. Turn all Burner Valves to the full OFF position.

2. Turn the LP gas tank valve to the full OFF position.

3. Detach the LP gas regulator assembly from your

gas grill.

4. Remove the Cooking Grids, Flame tamers, and

Grease Trays from your grill.

5. Remove the Cotter Pin from the rear underside of

each Burner using a pair of long nose pliers.

6. Carefully lift each Burner up and away from the

Gas ValveOrifice.

7. Check and clean burner/venturi tubes for insects

and insect nests. A clogged tube can lead to a fire

beneath the grill.

8. Refer to Figure 1 and perform one of these

three cleaning methods:

Bend a stiff wire, (a lightweight coat hanger

works well) into a small hook as shown

below. Run the hook through the Burner

Tube and inside the Burner several times

to remove any debris. ,)

Use a bottle brush with a flexible handle.

Run the brush through the Burner Tube

and inside the Burner several times, remov-

ing any debris.

Use an air hose to force air through each

Burner Tube. The forced air should pass

debris or obstructions through the Burner

and out the Ports.

Regardtessof which Burner cteaning procedure you

use, we recommend you also complete the following

steps to help prolong Burner life.

1. Use a fiber pad or nylon brush to clean the entire

outer surface of each Burner until free of food

residue and dirt.

2. Clean any clogged Ports with a stiff wire, such as

an open paper clip.

.Inspect each Burner for damage (cracks or holes)

and if such damage is found, order and install a

new Burner. After installation, check to ensure

that the Gas Valve Orifices are correctly placed

inside the ends of the Burner Tubes. Also check

the position of your Spark Electrode.

WARNING

The location of the Burner Tube with respect

to the Orifice is vital for safe operation.

Check to ensure the Orifice is inside the

Burner Tube before using your gas grill. See

Figure 2. If the Orifice is not inside the

Burner Tube, lighting the Burner may cause

explosion and/or fire.

Figure 2

GAS VALVE ASSEMBLY

/

ORiFiCE BURNER TUBE

Figure 1 GASCOLLECTORBOX

SPARKELECTRODE BURNER

ASSEMBLY \\ BURNER PORT

\\\

\

ooooooooooooooooo_ooooooooo_oooooooooo_oo

TO CLEAN BURNER TUBE,

,NSBRTNO FOOT

BURNER TUBE

COTTER PIN

19

Question: Can I convert my Kenmore gas grill from

one fuel type to another?

Answer: Your Kenmore gas grill is manufactured to

exact specifications and isapproved by the Canadian

StandardsAssociation (CSA). Foryearown safety,

conversion kits are not available and any attempt to

convert year grittfrom one gas type to another wilt void

your product warranty.

Question: Why doesn't the hose and regulator assem-

bly supplied with my new Kenmore grill fit the older LP

gas tank rye used for years?

Answer: The U.S. Government regulates gas appliances

and LP gas tanks. Whenever new regulations are passed

the LP gas tank fittings are altered. If your tank does not

fit the hose and regulator supplied with your newgrilt, the

tank is outdated and must be replaced.

Question: What can cause gdHparts to rust and what

affect does it have on the grill materials.

Answer: Rusting is a natural oxidation process and may

appear on cast-iron and steel parts. Rust will notaffect

the short term performance of your grill or affect the taste

of year leads.

Stainless steel grill parts will not rust. However, weather-

ing and extreme heat can cause stainless steel Lid

surfaces to turn tan color. This is discoloration, not rust.

Question: How can I minimize the risk of rust or

stainless steal discoloration?

Answer: To protect against the natural rusting process,

the Burners have a porcelain finish. However, dropping,

scraping or scratching these items will danage the

porcelain finish and allow rusting. We recommend you

"season" these items before and after each use. Consis-

tent seasoning wilt help deter rusting and wilt create an

easy to clean cooking surface.

Weathering and extreme heat can cause exterior

stainless steel surfaces to turn tan in color - which is

not to be confused with rust. Machine oils used in the

manufacturing process of stainless steel can also

cause this tanning color. After removing the protective

PVC film from your Grill Lid use a Stainless Steel

Cleaner to poiish the inside and outside of your grill

Lid. Never use abrasive cleaners or scrubbers. Follow

the easy "Cleaning Exterior Stainless Steel Surfaces"

procedures found in this Owner's Manual.

Question: Sometimes my grill does not light when I

push the Ignition Button. Why?

Answer: Refer to the Lighting Instructions in this

Owner's Manual. Also check these common causes:

•Ignition AA battery may need replacing.

•Ignition wires may be loose. Remove the AA battery,

inspect the Ignitor Junction Box found behind the

Control Panel, and connect any loose wires.

Question: What is the best way to protect my new

Kenmora gas grill from the weather?

Answer: A good quality grill cover should be used to

protect your grill when not in use. Sears offers a cover

that is made to fit this particular grill model. Also, follow

the cleaning and maintenance instructions in this

Owner's Manual on a timely basis, and your new grill will

give you years of enjoyment.

Question: Where can I buy replacement parts?

Answer: For the repair or replacement parts you need

call 6 a"n - 11 pm CST, 7 days a week 1-800-366-PART

(1-800-366-7278). Use only Sears authorized parts.

The use of any part that is not Sears authorized can be

dangerous and will also void your product warranty. You

wilt need your model number and serial number to

order parts.

Question: Are the serial and model numbers of my grill

listed somewhere for future reference?

Answer: This information is listed on a silver labe! found

on the right side of year Grill Head under the Side Shelf.

Question: Sometimes I heara humming sound

coming from my regulator. What causes this?

Answer: The humming noise is actually the gas

flowing through the regulator. A tow volume of noise is

perfectly normal and wilt not interfere with the opera-

tions of the grill. If humming noise is loud and exces-

sive you may need to purge air from the gas line or

reset the regulator excess gas flow device. Note: This

purging procedure should be done every time a new LP

gas tank is connected to your grill. For help with this

procedure refer to page 17, step 4, or call the

Grill Information Center at the number shown below.

Question: Why doesn't the Fuel Gauge Display show

the tank level after"CHECK" bu_on pressing?

Answer: Make sure the Wire Plug "A" from Fuel Gauge

Display is connected with the Wire Plug "B" from rear of

Tank Pull-Out Tray. O_ it might be that 20 seconds have

not elapsed from the first time that you pressed "Check"

and therefore your second pressing of "Check" has manu-

ally turned the fuel gauge to "off". Simply repress"Check"

to manually turn the fuel gauge to "on".

2O

AkWARNING

Your grill will get very hot. Always wear a

flame retardant BBQ Mitt when cooking on your

grill. Never lean over cooking areas while using

grill. Do not touch cooking surfaces, Lid, grill

housing or other parts while grill is in operation,

or until the grill has cooled down after use.

Failure to comply with these instructions

may result in serious bodily injury.

Bum-Off

Before cooking on your gas grill for the first time, you will

want to "burn off" the grill to eliminate any odor or

foreign matter. Just ignite the burners, tower the Lid, and

operate grill on the HIGH setting for three to five minutes.

CAUTION:

Operating your grill on the HIGH setting for longer than

five minutes may damage certain parts of your grill. Do

not leave your grill unattended.

Indirect Cooking

The indirect cooking method can also be used with the

supplied Cooking Grids. To cook indirectly, the food

should be placed on the left or right side of your gritl

with the Burner lit on the opposite side. Or place your

food on the Secondary Cooking Rack mounted inside

your grill bowl and light the 2 outer grill Burners. Either

way, indirect cooking must be done with the Lid

down.

Seasoning Cooking Grids

Before and a_er each cookout, apply a thin layer of

cooking oil,spray orvegetable shortening to each

Cooking Grid. Be sure to coat the entire surface includ-

ing edges and any areas with chipped porcelain. Insert

the Cooking Grids intoyour warm grill for2 to 3 minutes.

Flare-Ups

The fats and juices dripping from grilled food can cause

fl are-ups. Since flare-ups im part a favorably, disti nctive

taste and color to food cooked over an open flame,

they should be accepted up to a point. Nevertheless,

uncontrolled flaring can result in a ruined meal.

Preheating

To preheat, light your grill on HIGH, lower the Lid and

foIlowthistimetabIe:

• For high ternperatura cooking preheat grill

3 to 5 minutes.

• Forlowtemperaturecooking, preheatgritl

3 minutes.

• To slow cook, praheating is not necessary.

Cooking Temperatures

High setting: Only use this setting for fast warm-up,

searing steaks or chops and for burning food residue

off the grill after cooking is complete. Never use the

HIGH setting for extended cooking.

Medium to Low Settings: Most recipes specify

medium to low settings, including all smoking, rotis-

serie cooking and for cooking lean cuts such as fish.

NOTE: Temperature settingswilt varywith the tem-

perature and the amount of wind outside your home.

Direct Cooking

The direct cooking method can be used with the

supplied Cooking Grids and food placed directty over

the lit grill Burners. Direct Cooking requires the Grill

Lid to be open. This method is ideal for many recipes

including deep frying, searing and whenever you want

meat, poultry or fish to have an open-flame barbecued

taste.

/ WARNING

Do not line the bottom of the grill housing

with aluminum foil, sand or any substance

that wilt restrict the flow of grease into the

Grease Draining Tray and Receptacle.

Failure to comply with these instructions

could result in a fire or explosion which

could cause serious bodily injury, death, or

property damage.

FOR YOUR SAFETY

Before the first use and at the beginning of each

SeaSOn:

1. Read all safety, lighting and operatinginstructions.

2. Check gas valve orifices, burnertubes and burner

ports for any obstructions.

3. Perform gas leak check.

Before each use of your grill:

1. Pull out the Grease Trayand remove all grease and

food debris to prevent grease fire hazard.

2. Be sure the grill is positioned outdoors at least

24 inches from the back and side of any combus-

tible surface.

A-1

Grilling Steak and Ribs

Turn the gritl Burners on HIGH, close the Lid

and preheat your grill 3 to 5 minutes.Open

Lid and place the meat on the Cooking Grid

directly above the lit Burners. Cook the meat

on both sides until seared. Reduce the heat

to MEDIUM and cook meat until done. Grilling

times will vary according to meat thickness.

Grilling Hamburgers and Sausages

Turn the gritI Burners on HIGH, close Lid and

preheat your grilt 3 to 5 minutes. Open Lid

and place the meat on the Cooking Grid

directly above the lit Burners. Cook the meat

on both sides until seared. Reduce the heat

to MEDIUM and cookthe meat until done.

Grilling times will vary according to meat

thickness.

Grilling Poultry

Turn the grill Burners on HIGH, close Lid and

preheat your gritl 2 to 3minutes. Then raise

the Lid, reduce heat to MEDIUM and cook

poultry directly over lit Burners untit done.

Poultry skin is fatty so you should expect

some flare-ups when using this direct

method.

To minimizeflare-ups, try grilling poultry using

the indirect method. Place the poultry on one

side of the gritl with the opposing Burners on

MEDIUM heat, and tower the griII Lid. Gritling

times will vary based on the size of your

poultry.

Grilling Pork

Turn Burners on HIGH and preheat your grill

3 to 5 minutes with the Lid closed. Raise Lid,

place porkon Cooking Grid and cook until

seared. Reduce heat to MEDIUM and cook

until done. Grilling times will vary according to

meat thickness.

Cut of Meat

T-bone steak

Sirloin steak

Beef spare ribs

Porterhouse steak

New York strip steak

Hamburgers

Sausages

Chicken breast

(cookwith bone down)

Chicken wings

Drumsticks

Whotebird

(cook with breast up)

Chops

Loins

Cutlets

Approximate Cooking Times

Rare: 4-8 minutes

Medium: 10-14 minutes

Well done: 15-20 minutes

Rare: 4-6 minutes

Medium: 8-10 minutes

Well done: 10-15 minutes

Direct method:

approximately 15 minutes

Indirect method:

up to 30 minutes

Indirect method:

approximately 1hour

Medium: 10-14 minutes

Well done: 15-20 minutes

A-2

Whole Fish and Whole Fillets

Preheat your gdll on HIGH for 2-3 minutes

with the Lid down. Raise lid and turn

Burners to MEDIUM heat. Place fish (skin

down) on gritl and cook over direct heat until

done. Use cooking time as a guide or until

fish is opaque but still moist.

Smaller Fish Fillets and Cubes

Followthedirectionsfrom above using

approximate cooking times shown at right.

Place a small piece of aluminum foil on the

Cooking Grids if the fish pieces are small

enough to drop between the Cooking Grids.

Cut of Meat

Whole fish

Wholefishfillets

Fish filters

Boneless cubes

Approximate Cooking Times

10 - 12 minutes per pound or

until fish is opaque

4 - 5 minutes each side

or until fish is opaque

Prepare your fruit or vegetables and brush with butter

or basting sauce if desired. To cook indirectly, the

food should be placed on the left or right side of your

grill with the Burner lit on the opposite side and the

grill lid down. Or center your food on the Secondary

Cooking Rack and light the outer grill Burners. Either

way, indirect cooking must be done with the Lid

down.

In some instances, you may want to grill vegetables

and fruit directly over the heat, using the supplied

Cooking Grids. Foods that work best with direct heat

are relatively soft and require a short cooking time:

mushrooms, zucchini, tomatoes and skewered fruit

such as apricots, peaches, pineapple, strawberries

and kiwis. Remember the Grill Lid must remain up

when cooking directly.

For very firrn vegetable_articularty potatoes and

yams, we recommend that you partially boil until

almost cooked, before placing them on the grill.

Cooking times using the indirect method with the lid

down will be similar to those for your kitchen oven.

However, there are many factors such as outside

temperature, wind conditions and location of grill that

affect your grill performance so we suggest you watch

the temperature gauge and adjust the heat accord-

ingly.

Cooking times for foods prepared with the direct

method will be much shorter mainly because of the

direct heat source and softness of the food. Timing witl

be comparable to normal pan frying orgrilling.

A-3

An Important Note About Heat Settings

The suggested heat settings shown are approximate.

There are many factors such as outside ternperature,

wind conditions and grill location that affect your grill

perfon_ance. We offer these cooking times as a

convenience, but suggest you watch the tern perature

gauge and adjust the heat accordingly.

Preparing to Roast

Roastingusesthe indirectcooking method. Therefore,

the food should be placed on the left or right side of your

grill with the Burner tit on the opposite side. You can

also use the supplied Cooking Grid with an aluminum

drip pan underneath allo_ng you to cotlect juices for

making gravies. Remember, indire_ cooking requiras

the Lid of your grill to be down.

Preheating your grill is notrequired for slow cooking

methods such as roasting. If you do choose to preheat

your grill before roasting, turn the Burners on HIGH and

close Lid for approximately 2-3 minL_es.

Food preparation

Trim meat of excess fat. Truss meat and poultry with

cooking string to retain shape if desired. Bacon strips

can be used to cover the outside surface of lean meat

and pouttryto help prevent it from drying out. Another

method for keeping food moist during roasting is to put

water in a cooking pan, then coverwith foil. The foil

should be removed for the first or the last part of the

cooking time to ensure proper browning.

Tips for roasting

Except when roasting with water in a roasting pan, the

juices that collect in the pan can be used as the base for

a tasty sauce or gravy. Place a cooking pan directly over

the heat, add extra butter if needed, then add several

spoonfuls of flour to thicken sauce. Finally, add sufficient

chicken or beef stock to obtain the desired consistency.

Once the meat is cooked remove it from your gritt and

coverwith a piece of foil. Allow it to stand for 10-15

minutes which allows the juices to settle. This will make

carving easier and ensure a tender, juicy roast.

Type of Food How Cooked Approximate Cooking Times

Beef Rare 18 minutes per pound

Medium 23 minutes per pound

Well done 27 minutes per pound

Lamb Medium 18 minutes per pound

Well done 23 minutes per pound

Veal

Pork

Chicken

Duck

Fish

Turkey, under 16 pounds

Turkey, over 16 pounds

27 minutes per pound

30-33 minutes per pound

20-25 minutes per pound

25 minutes per pound

10 minutes per pound

20-25 per pound + 30 minutes

18-23 per pound + 15 minutes

BAKING TECHNIQUES

From casseroles and combraad to delicious desserts

like fondue fruit skewers or crumb cake, baking on the

grill is as easy as baking in the kitchen.

Prepadng to Bake

To bake in your new grill you'll need a baking dish or

cast-iron cooking pan, and a pairofftame retardant BBQ

Mitts. If the cooking pen is cast-iron be sure to season

the pan before use.

Preheat your grill 3-5 minL_es, then lower heat to achieve

the baking tern perature desired. Baking uses the

indirect cooking method. Therefore, yourcooking pan

should be placed on the left or right side of your grill with

the burner lit on the opposite side.

Tips for Baking

Prepare your favorite recipe as you would inthe kitchen.

Foods cooked inthe grill for long periods of time should

always be covered inatuminum foil to retain moisture.

You will need to stir the food several times as it bakes,

and add additional liquid ifrequired.

Watch the temperature, and adjust to cook according to

your recipe directions.

Oven Temperature

Slow 300 ° -340 ° F

Moderate 355 ° - 390 ° F

High 410 ° -480 ° F

Recommended Grill Setting

Both outside Burnerson LOW

One outside Burner on HIGH and the other outside

Burner on LOW

Both outside Burners on HIGH

A-4

Slow Cooking with a Rotisserie

A Kenmore Rotisserie Kit is made to fit this particular

model. Rotisserie cooking produces foods that are

moist, flavorful and attractive. The optional rotisserie

system is most commonly used for cooking meat or

poultry and is desianed to cook food slowiv. You can

place a cooking pan beneath the food to collect juices

for basting and gravy. To flavor the contents of the

cooking pan you may add herbs, onions, or other

spices of your choice.

The cooking times on a rotisserie will be approximately

the same as for oven cooking.

Balancing the Food

In rotisserie cooking balancing the food is of utmost

importance. The rotisserie must turn evenly or the

stopping and starting action will cause the food to cook

unevenly and possibly burn the heavier side.

The easiest foods to balance are those of uniform

shape and texture. To test if the food is balanced

correctly when secured, place the ends of the rotis-

serie spit loosely in the palms of your hands. If there

is no tendency to roll, give the spit a quarter turn. If it

is still stable, give it a final quarLer turn. It should rest

without turning in each of these positions. It can then

be attached to your grill.

Food Preparation

When preparing poultry, truss the birds tightly so that

wings and drumsticks are close to the body of the bird.

The cavity of the bird may be stuffed prior to this. Pull the

neck skin down and, using a small skewer, fix it to the

back of the bird. Push the rotisserie spit through length-

wise, catchi ng the bird in the fork of the wishbone. Center

the bird and tighten with the holding forks. Test the

batance as described before.

A roiled piece of meat requiresthe rotisserie skewer to be

inserted through the center of the length of meat, then

secured and balanced.

For meats that contain bones, it is best to secure the

rotisserie skewer diagonally through the meaty sections.

If protruding bones orwings brown too quickly, coverwith

pieces of foil.

Preparing to Smoke

Smoking givesfood adistinctive, deliciousflavor You

wilt find a variety of wood chips or pellets available for

use in smoking grilled foods. Pro-soaking of wood

chips may be required so read and follow the manufac-

turers instructions for preparation of smoking chips

prior to use.

Note: it is our experience that many smoking chip and

pellet products do not actually produce a smoke but

instead infuses the food with flavor. Please read

product labels carefully and if in doubt, ask your

retaiter for detaits.

Using A Smoker Box

There are many optional smoker boxes available for

purchase. Follow these guidelines and always refer to

the label of your smoking chips or pellets for specific

directions.

Raise your Grill Lid and light the grill. Lower the Grill

Lid allowing your grill to reach the desired cooking

temperature for the food you are grilling. Fill your

smoker box with your prepared smoking chips or

pellets. Dried herbs and spices may also be added to

produce different flavors. Weara flame retardant BBQ

Mitt and place your smoker box on aCooking Grid or

Flame Tamer directlyabove alit grill Burner. The

heated smoki ng chips or petlets will flavor you r foods.

Tips forSmoking

You can reduce the strength of the smoke flavor by

onty smoking for half or three quarters of the cooking

time. The heat required forsmoking is normally LOW

to MEDIUM.

Foods naturally high in oils lend themselves welt to

smoking, while drierfoods benefit from a marinade.

You can atso rub the food with herbs, spices or

flavored oils. Many foods can be smoked to produce

stunning resultswith very little effort. Here are a few

suggestions:

• Tunasteaks, marinatedinAsianflavorsofsesame

oil, soy sauce and sherry

•Porkfillets, rubbedwithginger, orangerindand

brushed with maple syrup.

•Mussels, brushed with lemon rind and chili oil.

•Lambcutlets, marinatedinvirginotiveoit,lemon,

oregano and black pepper. The same marinade can

be used for a whole Ieg or rack of lamb.

•Chicken, boneless chicken pieces--especially

sliced breasts.

•Fish, sliced fitlets of firm flsh, assorted seefood

such as prawns, scallops and calamari.

•Pork, slicedfiltets, dicedormincedpork, sliced

leg steak, sliced chops.

•Beef, sliced fillet, rib-eye, round, rump, sirtoin.

•Lamb, sIicedfillet, round, Ioin.

A-5

STIR-FRYING TECHNIQUES

This method of cooking is popular around the world and

can be easily accomplished outdoors on your Kenmore

gas grill. It's a quick and healthful way of preparing a

complete meat using meat, poultry or seafood in

infiniteoombinationswith otherinterestingingredients

like vegetables, rice or noodles.

Preparing to Stir-fry

Although it is possible to stir fry in other dishes a wok

is your best toot. Its high sides enable the cook to stir

food without spillage. Its construction allows you to

cook quickly at high temperatures, with instant control

of heat which is essential for successful stir frying

Food preparation

Slice meat and poultry into long thin strips and cube

fish fillets. Remove all fat from meat and poultry and

cut large vegetables into even slices or cubes.

Marinate foods for extra flavor and tenderness. Mad nat-

ing timeswilI vary for red meat, fish and or various

cuts. Less tender cuts of meat should be marinated

longer. Remember to always chill marinating food in

the refrigerator prior to cooking.

Stir-fry meats, poultry or fish first Next, add hard

vegetables like carrots. Then continue with softer

vegetables like snowpeas and peppers. To ensure even

cooking, continually stir and toss the food inthe wok

using a wooden spoon or spatula.

Tips forStir-frying

Place a wok on a Cooking Grid or Side Burner directly

over a HIGH heat. Add only a small amount of food at

a time to ensure fast cooking and also to allow the wok

to reheat between ingredients.

DEEP-FRYING TECHNIQUES

A wide variety of foods can be deep-fried outdoors on

your grill from potatoes, to seafood and chicken.

Deep-frying uses a large portionof oil, preferably

saturated. The outdoorlocation is ideal fordeep-frying

as smoke, grease and smells disperse in the open air

instead of collecting on the ceiling of your kitchen.

Preparing to Deep-fry

Deep-fry on your grill using a cooking pan or wok, over

direct heat.

Fill a cooking pan no more than half full of vegetable or

corn oil. Start with LOW heat, then raise the heat

gradually. Checkthe temperature of the oil carefully

with afrying thermometer or test with a cube of bread.

The cube of bread should brown in about 30 seconds

for most cooking needs. A tern perature between 350

and 400 degrees is optimat for preparing the majority

of deep-fried foods.

Food Preparation

Foods being deep-fried taste better when coated with

eitherbatter or breadcrombs to add flavorand prevent

moisture from escaping.

Tips for Deep-frying

Wear a flame retardant BBQ Mitt and slowly lower

foods into the hot oil using a wire scoop or stainless

steel tongs. Add only a small quantity of food to the

oil, allow it to cook, then repeat with another small

quantity. This ensures the oil doesn't drop in tern pera-

tura. Once the food is cooked, remove it carefully and

drain onto a paper towel. Turn the heat off as soon as

you have finished deep-frying and allow your pan to

cool. When the oil is cool, remove all remnants of fried

foods by straining it through a fine metai sieve, and

store it in a clean bottte for future use.

Vegetables are generally easy to cook on the grill. The

Cooking Rack makes it convenient because you can

still use the main cooking area while the vegetables

are suspended above the grids.

Pre-cook hard vegetables by briefly boiling or

microwaving them before cooking on the grill. Wrap

vegetables in a double thickness of foil to protect them

while cooking on the gritl. Then, remove the foil if

desired, 10-15 minutes before the end of cooking,

brush vegetableswith butter or oil and finish cooking.

The Cooking Rack can be used for purposes other

thanjust the obvious. Consider using the rack for

warming French bread, garlic bread, croissants or

even bagels.

A small whole fish wrapped in foil also cooks well on

the Cooking Rack. Parcels of seafood such as

scallops, prawns and sliced fish fillets prepared in a

sauce and portioned into small foil wraps cook well

this way, too.

A-6

ONIONBURGERS

A honey and mustard sauce glazes the onion slices

as they cook alongside these delicious burgers. For

optimal sweetness, select Vidatia or Walla Walla

onions. Makes 4open face burgers,

Ingredients

2

2

2

2

1

1/4

1/8

4

4

large sweet onions, sliced (12 to 16 ounces)

tablespoons margarine or melted butter

teaspoons dry mustard

teaspoons honey

pound lean ground beef

teaspoon salt

teaspoon pepper

slices Texas toast

lettuce leaves

4 tomato slices

Preparing Onions

Place onions in a cooking pan or on a small piece of

aluminum foit. Combine meited margarine, mustard

and honey, then drizzle ever onions. Cover pan with lid

or foid up edges of foil and seal with double fold to

corn pletely enclose onions earing space for steam to

build. Place pan or foit packet on grill directly over

medium heat for 15 minutes with the grill Iid up.

Preparing Burgers

While onions are cooking, combine ground beef, salt

and pepper in a medium bowl and mix well. Shape

mixture into four 3/4 inch burger patties and add to

grill, directly over heat. Grill burgers along with onions

for about 5 minutes, then turn burgers. Grill for 8 to 10

minutes more or until no pink remains in meat, and

onions are tender. To serve, toast both sides of Texas

toast on gdlt. Then top each slice of Texas toast with a

burger, lettuce, tomato and onion. SprinkIe with pepper

if desired.

DOUBLESALSABURGERS

A fresh tomate salsa flavors the beef mixture for a

zesty tasting burger. The salsa atso serves as a

ceIorful topping. Makes 6 burger patties.

Ingredients

I

I/2

I/4

2

I

I

Iarge tomato, seeded and finely chopped

cup finely chopped green pepper

cup finely chopped red onion

finelychopped, seededjatapeno peppers

garlicclove, minced

tablespoon soipped cilantro

1/4 teaspoon salt

1 1/2 poundslean ground beef

2 cups shredded lettuce

1/3 cup finely shredded cheddar cheese

1/4 cup dairy sour cream and/or guacamole

Preparing the Salsa

Corn bine tomato, green pepper, onion,jatapeno

peppers, gartic, citantro and satt in a bowl Set

aside 2 tablespoons of salsa. Cover and chill remain-

ing salsa until serving time.

Preparing Burgers

In another bowl combine ground beef with 2 table-

spoons of reserved salsa, mix well Shape mixture

into six 1/2 inch thick burgers and place on the grill

directly over medium heat with lid up. Grill for 13 to

15 minutes or until no pink remains. Turn burgers

once, halfwaythrough grilling time. Arrange the

shredded lettuce on individual plates. Top lettuce

with a burger, cheddar cheese and salsa. Serve with

sourcream and/or guacamole.

CHICAGO STYLE HOT DOGS

Serve these hot dogs "Chicago-style" with pickled pep-

pets! Makes4 servings.

Ingredients

1/3

1/4

2

2

1/4

4

4

cup ketchup

cup chopped pickled peppers

tablespoons pickle relish

tablespoons chopped onion

teaspoon poppy seed

fully cooked 4-ounce jumbo hot dogs

hot dog buns

Preparing the Relish

Combine ketchup, chopped pickled peppers relish,

onion and poppy seed in a small bowl, then set aside.

Preparing Hot Dogs

Place hot dogs on grill directly over MEDIUM heat 5 to

8 minutes with the lid up. Turn hot dogs and brush with

some of the relish mixture. Grill hot dogs 6 to 8

minutes more or until thoroughly cooked.

To Serve

Toast inner sides of hot dog buns on grill. Serve hot

dogs inside buns and top with remaining relish mixture.

A-7

RIB EYE STEAKS WITH GRILLED GARLIC

As they cook, the gartic cloves mellow inflavor,

maki ng a delicious sauce for any grilled meat. And for

an appetizer, spread the softened cloves over toasted

sIicesof french bread! Makes4servings.

Ingredients

1

2

1

whole Head of garlic

tablespoons olive oil or cooking oil

tablespoon snipped fresh basil, or 1/2

teaspoon dried basil, crushed

tablespoon snipped fresh rosemary or 1/2

teaspoon dried rosemary, crushed

twelve-oz, boneless rib eye steaks

Preparing the Garlic

Use a cooking pan or tear offa 24x18-inch piece of

aluminum foil and fold tong length in half then trim to

make a 12-inch square. Remove the outer layer of

garlic Head, then cut off and discard the top 1/2-inch of

garlic Head to expose the garlic cloves. Place garlic

Head in center of a cooking pan or in center of foil with

atl sides of the foil folded up around the garlic to form a

cup. Drizzle garlic with oil and sprinkle with basil and

rosemary. Cover pan or twist the ends of the foil to

completely enclose the gartic.

Preparing Steaks

Place steaks and the garlic pack on grill directly over

MEDIUM heat and cook about 7minutes with the lid

up. Turn steaks and grill for5 to 8 minutes more, or

until cooked to taste. Then remove steaks and place

on platter. Remove garlic and drizzle its juices over

your steak. Remove the softened garlic cloves and

spread over your steak. Season with salt and pepper

as desired and cut into serving-size pieces.

Preparation

Combine ketchup, pepper, rosemary, basil and garlic

powder. Coat both sides of steak with mixture. Grill

steak with lid up, directly over medium heat for 6

minutes. Turn steak and grill for 8 to 12 minutes more

or until cooked as desired. Cut into serving size

pieces.

BARBECUED RIBS

Serve this tangy barbecue classic with corn-on-the-

cob, green salad, potato salad or coleslaw!

Makes 4servings.

Ingredients

2

1/2

1/2

2

pounds American style pork spareribs

cup barbecue sauce

cup tomato sauce

cloves garlic, crushed

juice of 1 lemon

few drops of tobasco sauce

Preparation

Place ribs into a large glass or ceramic dish.

Combine remaining ingredients and pouroverthe

ribs. Refrigerate for severat hours.

Preheat your grill 3minutes and place the ribs on

cooking grid. Cook indirectly, over a low to medium

heat until cooked. During the last few minutes of

cooking you can cook the ribs over a direct fire for

added barbecuefiavorand texture.

HERB-PEPPERSIRLOIN STEAK

The hearty beef flavor is corn plemented with a deli-

cious herb coating! Makes 6 servings.

Ingredients

2 tablespoons ketchup

1/2 teaspoon coarsely ground pepper

1 1/2 teaspoons soipped fresh rosemary or 1/2

teaspoon dried rosemary, crushed

1 1/2 teaspoons soipped fresh basil or 1/2 teaspoon

dried basil, crushed

1/8 teaspoon garlic powder

1 1 1/2-pound boneless beef sirloin steak,

cut 1-inch thick

A-8

MARtNATEDTUNASTEAK

Experiment with unique dishes, like this tuna steak

recipe boasting a deliciouswine marinade!

Makes 4servings.

Ingredients

4

1/3

1

1

1

2

1/4

6-ounce fresh or frozen tuna steaks cut 1 inch

thick. Thawflsh if frozen

cup dry white wine

tablespoon lemon juice

tablespoon olive oil or cooking oil

clove garlic, minced

teaspoons snipped fresh rosemary, crushed,

orl/2 teaspoon dried rosemary, crushed

teaspoon snipped fresh oregano, crushed, or

1/4 teaspoon dried oregano, crushed

teaspoon salt

Preparation

Combine wine, oil, garlic, rosemary, oregano and

salt. Place tuna steak in plastic bag and into

shallow dish, add marinade then seal bag. Rotate

bag to coat fish well then chill for up to 2 hours,

turning fish once.

Remove fish from bag and discard marinade. Place a

cooking pan with baking rack or roasting rack into

center of grilt with outer burners on MEDIUM heat.

Cook tuna steak on top of rack with lid down for 8 to

12 minutes or until fish begins to flake easily. Turn

fish once during cooking. When cooked, remove fish

from grill and serve.

MUSTARD-GLAZED HALIBUT STEAKS

A simple sauce of melted margarine, lemon juice,

Dijon-style mustard and basil adds a scintillating note

to these sizzling fish steaks! Makes 4 servings.

Ingredients

4

2

2

I

2

6-ounce fresh or frozen halibut steaks, cut 1

inch thick

tablespoons margarine or butter

tablespoons lemon juice

tablespoon Dijon-style mustard

teaspoons snipped fresh basil or 1/2

teaspoons dried basil, crushed

Preparation

Combine thawed fish margarine or butter, lemon

juice mustard and basil into a cooking pan or

aluminum foil rectangle, and cook directly over low

flame until melted. Brush mixture over both sides of

halibut fish steaks. Pour balance of mixture into

small bowl.

Place clean cooking pan or foit on center of grill with

both outer burners on MEDIUM. Place fish on grill

and c!ose lid. Cook indirectly for 8 to 12 minutes or

just until fish begins to flake easily, turning once

and brushing as needed with remaining mixture.

ALMOND COATED TROUT

This delicious recipe is unique and easy to prepare on

your gas grill. Makes 4servings.

Ingredients

2

1/2

1

1

1/3

trout

cup all purpose flour

egg lightly beaten

cup sliced almonds

cup parmesan cheese, grated

olive or peanut oil for frying

Preparation

Remove the Head and tail from trout and fillet all

bones. Cut each fish in half to form 4 long fillets.

Coat fish in flour, dip in egg and roll in almonds.

Refrigerate for 1hour.

Fill a cooking pan with 1 to 2 inches of oil, and

place over HIGH heat. Cooktrout until golden brown.

Drain oil, sprinkle trout with parmesan cheese and

serve right from the grill.

A-9

SOUTHWESTCHICKENBREASTS

This popular recipe can also be a grilled chicken salad!

Slice chicken into small strips and place them on top

of shredded lettuce with avocado dressing and top with

cheese! Makes 6 servings.

Ingredients

1/4

2

2

1/4

6

2

1

1

2

2

I

I

I

cup dry white wine

tablespoons olive oil or cooking oil

teaspoons snipped fresh tarragon or 1/4

teaspoondried tarragon,crushed

teaspoon salt

skinless, boneless chicken breast halves

avocados, pitted, peeled and chopped

tomato, chopped

clove garlic, minced

tablespoons finely chopped seeded

green chili peppers ofyourchoice

green onions, finelychopped

tablespoon soipped fresh cilantro

tablespoon honey

tablespoon Iemonjuice

Preparing the Chicken

Combine wine, oil, tarragon and salt Rinse chicken

and dry with paper towels. Place chicken in plastic

bag and into shallow dish--then add marinade and

seal bag. Rotate chicken to coat well and chill up to 24

hours, turning bag occasionally.

Preparing the Avocado Dressing

Combine avocados, tomato, garlic, chili peppers,

onions, cilantro, honey and lemon juice. Toss well

then cover and chill up to 2 hours.

Grilling the Chicken

Remove the chicken from plastic bag and reserve the

marinade Gritl chicken diractly over MEDIUM heat

with lid up for 5 minutes. Turn chicken and brush with

marinade, then grill for5-10 minutes more or until

chicken is no longer pink. Serve with side of avocado

dressing.

BARBECUEDCHICKEN

Another backyard favorite, this recipe includes an

easy to make sweet and spicy sauce.

Makes 4servings.

Ingredients

1/2 cup ketchup

1/4 cup orange marmalade

1tablespoonvinegar

1/2 teaspoon celery seed

1/2 teaspoon chili powder

1/4 to 1/2 teaspoon bottled hot pepper sauce

1 2 1/2 to 3 pound broiler-fryer chicken, pre-cut

Preparing the Sauce

Combine ketchup, marmalade, vinegar, celeryseed,

chili powder and hot pepper sauce in a cooking pan,

and cook directly over a LOW to MEDIUM heat.

Leave the cooked sauce in the pan and remove from

heat until chicken is prepared.

Preparing the Chicken

Wash chicken and dry with paper towels. Turn

outside burners on MEDIUM and place pre-cut

chicken pieces (bone side down) in center of grill.

Close lid and cook indirectly for 1 hour or until

chicken is no longer pink. Brush occasionally with

sauce. Remove chicken from grill once cooked, then

place cooking pan with sauce into center of grill and

reheat. Pourwarmed sauce over chicken and serve.

A-10

TRADITIONAL HOLIDAYTURKEY

Imagine everyone's sc rprise when you serveyour next

hotiday turkey--complete with dressing--delicious

and tender straight from the gritl! Serves 8- 10

Ingredients forTurkey

8- 10 poundwholeturkey

4 ounces butter, softened

2tablespoons chopped thyme

2 tablespoons lemon juice

2 teaspoons grated lemon rind

Ingredients for Dressing

2

2

8

2

1/4

2

4

1/2

1/2

ounces butter

onions finely chopped

ounces bacon chopped

tablespoons port wine

cup red wine

chicken stock cubes

ounces chopped cashews, hazelnuts or

pecans

cup chopped celery

cup chopped carrot

1 - 1 1/2 cups fresh white breadcrumbs

1 egg lightly beaten

-- salt and pepper to taste

Preparing the Dressing

Prepare dressing in a cooking pan directly over

MEDIUM heat. Melt butter add onions and bacon then

saute 3 minutes. Add port, red wine and stock cubes

and bring to a boil. Cook 2 minutes. Wear protective

gloves and remove pan to attow ingredients to cool.

Add remaining ingredients and mix.

Preparing the Turkey

Although not required, you maywant to preheat your

grill 3 minutes.

Wash inside of turkey and dry with paper towels,

Pack breadcrumb seasoning into the turkey cavity.

Combine the butter, thyme, lemon juice and rind

together in a bowl. Using turkey baster, insert butter

mixture underskirt covering the turkey breast.

Truss the turkey with string and place it on a baking

pan or roasting rack that rests into a cooking pan.

Remove the cooking grids from your grill if necessary,

then place the cooking pan and turkey in the center of

your grill. Turn one outside burner to LOW, the other

to MEDIUM, and close lid. Cook indirectly for 3 1/2 to

4 hours or until cooked. Halfway through cooking

time you may altemate burner tam paratures so that

the turkey browns evenly. Once cooked, remove

dressing from cooked turkey, slice and serve.

PIZZAON THE GRILL

You may never want to call out for pizza again!

Follow this pizza dough recipe, or purchase ready-

made pizza dough found in your grocers refrigerated

section--next to the biscuits. Slice and serve directly

from the grill. Serves 6 -8

Ingredients

1 1/2 teaspoons dried yeast

1 cup lukewarm water

1/2 teaspoon sugar

3 tablespoons olive oil

3 cupsalt purpose flour

1/4 cup tomato paste or Italian tomato sauce

6 ounces sliced pepperoni

1 red pepper, roasted and siiced

3/4 cup pitted black olives

8 ounces grated mozzarella cheese

It's easy to customize this recipe with toppings to

suit your family's taste. For spicier crust, lightly rub

the dough with olive oit then spice with pepper and

garlic salt before spreading your tomato sauce.

Preparing the Pizza Dough

Combine yeast water and sugar together and let

stand in a warm place until mixture starts to foam.

Add this yeast mixture to flour and oil and cem bine to

form your pizza dough. Knead on a lightly floured

surface until smooth and elastic. Cover and stand in a

warm place until doubled in size. Knock back dough

and roll out to a rectangle the size of your cooking

pan or baking dish. Place dough into a lightly oiled

pan.

If you purchased a ready-made pizza dough, simply

open can and roll dough into a lightly oiled cooking

pan.

Preparing the Pizza

Spread tomato paste or Italian tomato sauce on top of

your pica dough. Top with peppereni, red peppers,

olives, and lastly, mozzarella cheese. Orifyou prefer,

you may place cheese first with toppings on last.

Place a cooking pan in center of grill and cook

indirectly, with one outside burner on HIGH and the

other on LOW, for appreximataly 20 minutes or until

bottom of crust is light brown. Lastly, raise the lid and

finish cooking pizza by turning burner underthe

cooking panon high for about 2 minutes. This will

insure the center of pizza gets brown. Then turn off

heat, slice and serve directly frem pan.

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FRESH VEGETABLE STIR-FRY

Take a trip to the Orient with this easy, and heatthy

vegetabie recipe. Makes 4- 6 servings.

Ingredients

2

1

1

2

1

2

1

1/2

tablespoons oil

onion cut into wedges

carrot, thinly sliced

cups broccoli, cut into small flowerets

red pepper, sliced

sticks celery, thinly sliced

cup snow peas

cup chicken broth

Preparation

Heat oil in a wok or saute pan directly over aHIGH

heat Add onion and cook 1 minute. Add carrot and

broccoli and stir-fry 2 minutes, then add red pepper,

celery and snow peas and continue cooking 1

minute more. Add chicken broth and toss veg-

etabies until cooked to desired aloneness.

ONION BLOSSOMS

Great served as a snack, or to dress up barbecued

meats, poultryorfish. Makes4servings.

Ingredients

4

1

1

1/8

1

1

medium sweet onions (4-5 ounces each)

tablespoons margarine or butter, melted

teaspoon Dijon-style mustard

teaspoon hot pepper sauce

tablespoon brown sugar

pepper(optional)

Preparation

Peel onions, then cut almost completely through each

onion forming 8 wedges. Onion will be loose, but still

intact. Prepare four 12-inch squares of atu m inum foil.

Place one onion in the center of each foil square.

Stir margarine (or butter) with hot pepper sauce and

drizzle overonions. SprinkIe with brown sugar. Then

bring up two sides of foil square and double fold. Bring

remaining corners up aed corn pletety enclose earing

enough space for steam to build.

Place wapped onion blossoms on grill, directly over

MEDIUM heat. Close lid and cook 15 to 25 minutes

or until onions are nearly tender. Make a 2-inch

opening at the top of each onion wrapping, then close

lid and cook 5 to 10 minutes more, or until onions are

lightly browned. Sprinkle with pepper if desired and

serve_rm.

GRILLED POTATO SKINS

Serve these crispy potatoes as a snack or side dish

We've included microwave instructions fora timesav-

ing short cut. Makes 12 servings,

Ingredients

6

3

1/2

1

3

1

1

1/2

baking potatoes (about 8 ounces each)

tablespoons margarine or butter, melted

cup picante sauce

cup shredded cheddar cheese (4 ounces)

slices bacon, crisp-cooked and crumbled

or use prepackaged bacon bits

chopped tomato (optional)

diced green onion (optional)

cup sour cream (optional)

Preparation

Puncture clean potatoes with a fork, wrap in aluminum

foil and place directly over LOW to MEDIUM heat.

Close lid and cook diracUy for 1 hour or until center is

tender. OR- Microwave clean, punctured potatoes

on HIG H for 15 to 20 minutes, or until center tender.

Allow cooked potatoes to cool, then unwap and

discard foil.

Cut potatoes in half - lengthwise. Scoop out potato

pulp (serve separately or discard.) Be sure to leave

1/4-inch thick potato shell remaining. Brush the inside

of each potato shell with melted margarine. Spoon 2

teaspoons picante sauce into each potato shell,

sprinkle with cheese and top with bacon.

Place prepared potato skins on grill, directly over

MEDIUM heat. Close lid and cook for 8 to 10 minutes

or until potato skins are crisp. Sprinkle each potato

skin with tomato and green onion and then top with

sour cream, if desired.

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Preparing to Smoke

Smoking gives food a distinctive, delicious flavor. You wilI find a variety of wood chips or pellets available for use in

smoking grilled foods. Pre-soaking of wood chips may be required so read and follow the manufacturers instructions

for preparation of smoking chips prior to filling the Smoker Drawer.

Using The Optional Smoker Box

In order to get optimum performance from anysmoker box, remove one of the stainless steel cooking grids. Fill

the smoker box with your prepared smoking chips. Dried herbs and spices may also be added to produce different

flavors. P_ace the fi__edsm_ker b_x direcuy _ver the F_ame Tamer and the heat wi__pr_duce sm_ke and seas_n

thefood.

Tips forSmoking

You can reduce the strength of the smoke flavor by only smoking for half or three quarters of the cooking time. The

heat required for smoking is normally Iowto medium.

Foods naturally high in oils lend themselves well to smoking, while drier foods benefit from a marinade. You can

also rub the food with herbs, spices or flavored oits. Many foods can be smoked to produce stunning results with

very little effort. Here are a few suggestions:

• Tuna steaks, marinated in Asian flavors of sesame oit, soy sauce and sherry.

• Porkfillets, rubbedwithginger, orangerindandbrushedwithmaplesyrup.

•Mussels, brushed with lemon rind and chili oil.

• Lambcut_ets_marinatedinvirgin__ive_i___em_n`_regan_andb_ackpepper_Thesamemarinadecanbeused

for a whole leg or rack of lamb.

•Chicken, boneless chicken pieces specially sliced breasts

• Fish, sliced fillets of fire1 fish, assorted seal_ood such as prawns, scattops and catamari

•Pork, slicedfillets, dicedormincedpork, slicedlegsteak, slicedchops

•Beef, sliced fillet, rib-eye, round, rump, sirloin

•Lamb, slicedfillet, round, loin

A-13

Y_r Horn