Manual

Cleaning the Burner Assembly
Follow these instructions to clean and/or replace parts of burner
assembly or if you have trouble igniting grill.
1. Turn gas off at control knobs and LP cylinder,
2. Remove cooking grate and heattent.
3. Under grill remove grease cup, disconnect ignitor wire from
burner.
4. Insidegrill remove burner assembly (A), clean ceramic
portion of electrode with rubbing alcohol and a swab.
5. Clean outside of burner with soap and water. Lay burner
upside down on flat surface, insert garden hose to force
water through tubes. Make sure water comes out of all
burner holes. Open clogged holes with a thin wire. Shake
out excess water and examine holes. Due to normal wear
and corrosion some holes may become enlarged. Ifany
large cracks or holes are found replace burner.
6. Ifgrill is to be stored, coat burner lightly with cooking oil.
Wrap in protective cover to keep insects out.
7. Ifnot storing grill after cleaning, replace burner into grill
bottom.
VERY iMPORTANT: Burner tubes must re-engage valve
openings. See illustration (A).
8. Reattach ignitor wire to electrode.
9. Reposition heat tent and cooking grate. Reattach clean
grease cup to grease clip.
10. Before cooking again on grill, perform a "Leak Test'and
"Burner Flame Check".
Storing Your Grill
, Clean cooking grates.
, Store in dry location.
, When LP tank is connected to grill, store outdoors in well-
ventilated space and out of reach of children.
, Cover grill if stored outdoors.
, Store grill indoors ONLY if LP tank is turned offand
disconnected, removed from grill and stored outdoors.
, When removing grill from storage follow "Cleaning Burner
Assembly" instructions before starting grill.
Food Safety
Food safety is a very important part of enjoying the outdoor
cooking experience. To keep food safe from harmful bacteria,
follow these four basic steps:
Clean: Wash hands, utensils, and surfaces with hot soapy water
before and after handling raw meat and poultry.
Separate: Separate raw meats and poultry from ready-to-eat
foods to avoid cross contamination. Usea clean platter and
utensils when removing cooked foods.
Cook: Cook meat and poultry thoroughly to kill bacteria. Use a
thermometer to ensure proper internal food temperatures.
Chill: Refrigerate prepared foods and leftovers promptly.
For more information call: USDA Meat and Poultry Notline at
1-800-535-4555 (in Washington, DC [phone], 10:00 am-
4:00 pm EST).
Correct burner-to-valve engagement
A
Burner Tube
Valve
How To Tell if Meat is Grilled Thoroughly
* Meat and poultry cooked on a grill often browns very fast on the
outside. Usea meat thermometer to be sure food has reached
a safe internal temperature, and cut into food to check for
visual signs of doneness.
, Whole poultry should reach 180° F; breasts, 170° F.Juices
should run clear and flesh should not be pink.
, Hamburgers made of any ground meat or poultry should reach
160° F,and be brown in the middle with no pink juices. Beef,
veal and lamb steaks, roasts and chops can be cooked to 145°
F.All cuts of pork should reach 160° F.
* NEVER partially grill meat or poultry and finish cooking later.
Cook food completely to destroy harmful bacteria.
* When reheating takeout foods or fully cooked meats like hot
dogs, grill to 165° F,or until steaming hot.
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