Kenmore 415.1664901, Use & Care Manual

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10 • 464224011
Correct
burner-to-valve
engagement
Carr
yo
ver tube
Flame
Pry off electrode
with a flat blade
screwdriver
Electrode
Figure A
Figure B
Storing Your Grill
• Clean cooking grates.
• Store in dry location.
• When LP cylinder is connected to grill, store outdoors in a
well-ventilated space and out of reach of children.
• Cover grill if stored outdoors. Choose from a variety of
grill covers offered by manufacturers.
• Store grill indoors ONLY if LP cylinder is turned off and
disconnected, removed from grill and stored outdoors.
• When removing grill from storage, follow “Cleaning the
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. Use a 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 Hotline
at 1-800-535-4555 (In Washington, DC (202) 720-3333,
10:00 am-4:00 pm EST).
How To Tell If Meat Is Grilled Thoroughly
• Meat and poultry cooked on a grill often browns very fast
on the outside. Use a 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 165° 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.
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 Tank.
2. Remove cooking grates and heat diffusers.
3. Remove electrode from burner by prying the clip away
as shown in Figure A below. Electrode should remain in
firebox.
4. Remove hitch pins and flame carryover tubes from front
of burners as shown in Figure B below.
5. Remove remaining hitch pins from rear of burner to
disengage burner from bracket on firebox.
6. Carefully lift each 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 each 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 each
burner tube several times.
( C) Wear eye protection: Use an air hose to force air
into the burner tube and out the burner ports. Check each
port to make sure air comes out each hole.
7. Wire brush entire outer surface of burner to remove food
residue and dirt.
8. Clean any blocked ports with a stiff wire such as an open
paper clip.
9. 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.
VERY IMPORTANT: Burner tubes must re-engage valve
openings. See illustrations at right.
10. Carefully replace burners.
11. Attach electrode to burner.
12. Attach burners to brackets on
firebox.
13. Reposition flame carryover
tubes and attach to burners.
Replace heat tents and cooking
grates.