Instructions / Assembly

FOOD SAFETY

Remember, you can’t tell whether meat is safely cooked by looking at it. Any cooked,

uncured red meats including pork may be pink even when the meat is done

• Hot foods should be held warmer than 140º F.

• Cold foods should be held below 40º F.

• Perishable food should not be left out for more than 2 hours at room temperature - 1

hour when the temperature is above 90º F.

• Always follow food safety guidelines provided by the USDA.

CLEANING THE BURNER ASSEMBLY

WARNING: Before performing any maintenance task, turn off the grill, unplug the unit,

and allow it to cool completely.

1. Turn gas OFF at control knob.

2. Detach electrode from burner. NOTE: Removal/Detachment method will depend on the burner

conﬁguration.

3. Carefully lift burner up and away from valve openings. We suggest three ways to clean the burner

tubes. Use the one easiest for you. (A) Bend a stiff wire (a light weight coat hanger works well)

into a small hook. Run the hook through burner tube several times.(B) Use a narrow bottle brush

with a ﬂexible handle (do not use a brass wire brush), run the brush through burner tube several

times.(C) Wear eye protection: Use an air hose to force air into the burner tube and out the burn-

er ports. Check each port to make sure air comes out each hole.

4. Wire brush entire outer surface of burner to remove food residue and dirt.

5. Clean any blocked ports with a stiff wire such as an open paper clip.

6. Check burner for damage, due to normal wear and corrosion some holes may become enlarged.

If any large cracks or holes are found replace burner.

7. Attach electrode to burner.

8. Carefully replace burners.

9. Attach burners to brackets on ﬁrebox.