Browning BR4GRILL, Owner'S Manual

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Cleaning and Maintenance
Page 25
Stainless Steel
2518SLB Stainless Gas Grill is mainly made of stainless steel. Stainless steel is non-rusting in certain
conditions; therefore, a cover and stainless steel cleaner should be used when the grill is not in use.
Wipe with WD40 or stainless steel cleaner on all non-cooking surfaces once a month.
Never clean the stainless steel when it is hot.
After initial grilling, certain areas of the grill (i.e. the vents, hood and burner box) may discolor. This
is a normal discoloration caused by the intense heat from the burners.
Specks of grease can gather on the surface of the stainless steel and get baked-on. These can usually
be removed with warm soapy water or a stainless steel cleaner. As a last resort a mild abrasive pad
could be used with a stainless cleaner. Use light pressure on the pad and always scrub in the direction
of the grain.
Do not use steel wool to clean the grill.
Do not use abrasive cleaners on the polished surface. Use caution when cleaning. Metal polish or a
mild chrome cleaner can be used to bring back luster and highlights. Naval Jelly can be used to
remove rust stains that occur from outside sources. Follow the Naval Jelly instructions carefully.
To touch up minor scratches in the stainless steel, sand the affected surface lightly with 160 dry grit
emery sand paper in the direction of the grain.
Burners
Burners are made of stainless steel and can be soaked in water and cleaned with a brass wire brush or
a stiff bristle brush. Check every port hole for clogs. Use a wire pin (smaller than the port) to clean
clogged ports. Do not enlarge any ports. Make sure the burners are dry before installing them back to
the grill.
See Fig. 39.
Fig. 39
Spiders and insects can nest inside the burners of this or any other grill, and cause the gas to flow from
the front of the burner. This is a very dangerous condition that could cause a fire to occur behind the
valve panel, thereby damaging the grill and making it unsafe to operate. Inspect the burners at least
once a year or immediately after any of the following conditions occur:
1. The smell of gas in conjunction with the burner flames appearing yellow.
2. The grill does not reach temperature.