39
Troubl
eshooting
SPIDER AND INSECT WARNING
WHEN TO LOOK FOR SPIDERS
1.
The smell of gas in conjunc
tion
with the burner
fl
ames
appearing yellow.
2.
The grill does not reach temperature.
3.
The grill heats unevenly.
4.
The burners make popping noises.
BEFORE CALLING FOR SERVICE
COOKING TEMPERATURES
PROBLEM
SOLUTION
When
att
e
mpti
ng to light my grill, it will
not light immediately.
Make sure you have a spark while you are trying to light the burner
Check to see if the other burners operate. If so. Check the gas
orifi
ce on the
malfunc
tionin
g burner for an obstruc
tion.
Regulator makes noise.
Vent hose on the regulator may be plugged or regulator may be faulty. Ensure
the vent hole on the regulator is not obstructed. Clear the hole, close the gas
control valves. Wait ten minutes and re -start.
Check
your fl
ames for proper performance. If the
flame
s are not correct,
replace regulator.
Full size cover does not
fi
t the grill.
Cover may be incorrect for your grill. It may be a
ti
ght
fi
t.
Ensure the cover is the correct length for your grill.
Compare the
locati
on and size of the hood por
tion of
the cover to your grill.
Spread the cover and allow it to relax, preferably in warm sunlight or in a warm
room.
For grill with a side shelf bunch the cover like a sock, put on l
eft
to right.
Checking and cleaning burner/ venturi tubes for insects and insect
nests. A clogged tube can lead to a
fi
re beneath the grill. Although
an obstructed burner tube is not the only cause of “FLASH-BACK”,
it is the most common cause.
To reduce the chance of “FLASH-BACK”, you must clean the
burner tubes before assembling your grill, and at least once a
month in late summer or early fall when spiders are most ac
ti
ve.
Also perform this burner tube cleaning procedure if your grill has
not been used for an extended period of
ti
me.
High se
tting -
Use this se
tti
ng for fast warm-up, for searing steaks
and chops, and grilling.
Low se
tting -
Use this se
tting
for all roas
ting,
baking, and when
cooking very lean cuts such as
fish.
These temperatures vary with the outside temperature and the
amount of wind.
Cooking with in - direct Heat: You can cook poultry and large cuts
of meat slowly to perfec
ti
on on one side of the grill by indirect
heat from the burner on the other side. Heat from the lit burner
circulates gently throughout the grill, cooking the meat or poultry
without any direct
flam
e touching it. This method greatly reduces
flare-ups
when cooking extra fa
tt
y cuts, because there is no direct
flame
to light the fats and juices that drip down during cooking.
CAUTION: If burners go out during opera
tio
n, close gas supply at
source, and turn all gas valves o
ff
. Open lid and wait
five
minutes
before a
tte
mp
ti
ng to relight (this allows accumulated gas fumes
to clear).
CAUTION: Should a grease
fi
re occur, close gas supply at source,
turn o
ff
all burners and leave lid closed un
til fi
re is out.
CAUTION: Do not a
tt
empt to disconnect any gas
fitting
while your
grill is in opera
ti
on. As with all appliances, proper care and main-
tenance will keep them in top opera
ti
ng co
nditi
on and prolong
their life. Your gill is no ex
ceptio
n.
You should inspect the burners at least once a year or immedi-
ately a
ft
er any of the following condi
ti
ons occur:
If the grill does not func
ti
on properly, use the following check list
before contac
ti
ng your dealer for service. You may save the cost
of a service call.
PREHEATING:
The grill lid should be in a closed pos
itio
n during
the preheat
ti
me period. It is necessary to preheat the grill before
cooking certain foods, depending on the type of food and the
cooking temperature. Food that requires a high cooking tempera-
ture needs a pre-heat period of
five
minutes; food that requires a
lower cooking temperature needs only a period of two to three
minutes.
