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WHEN TO LOOK FOR SPIDERS
You should 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.
3. The grill heats unevenly.
4. The burners make popping noises.
BEFORE CALLING FOR SERVICE
If the grill does not function properly, use the following check list before contacting your dealer for service. You
may save the cost of a service call.
Trouble Shooting
SPIDER AND INSECT WARNING
Checking and cleaning burner/ venturi tubes for insects and insect nests. A clogged tube can lead to a fire
beneath the grill.
Spiders and small insects occasionally spin webs or make nests in the grill burner tubes during transit and
warehousing. These webs can lead to gas flow obstruction which could result in a fire in and around burner
tubes. This type of fire is known as “FLASH-BACK” and can cause serious damage to your grill and create an
unsafe operating condition for the user.
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 active. Also perform this burner tube
cleaning procedure if your grill has not been used for an extended period of time.
PREHEATING:
The grill lid should be in a closed position during the preheat time 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 temperature needs a pre-heat
period of five minutes; food that requires a lower cooking temperature needs only a period of two to three
minutes.
COOKING TEMPERATURES
High setting-Use this setting for fast warm-up, for searing steaks and chops, and grilling.
Low setting-Use this setting for all roasting, 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 perfection on one side of the grill
by indirect heat from the burner on the other side. Heat from the lighted burner circulates gently throughout the grill,
cooking the meat or poultry without any direct flame touching it. This method greatly reduces flare-ups when
cooking extra fatty cuts, because there is no direct flame to light the fats and juices that drip down during cooking.
CAUTION: If burners go out during operation, close gas supply at source, and turn all gas valves off. Open lid and
wait five minutes before attempting to re-light (this allows accumulated gas fumes to clear).
CAUTION: Should a grease fire occur, close gas supply at source, turn off all burners and leave lid closed until fire
is out.
CAUTION
: DO NOT attempt to disconnect any gas fitting while your grill is in operation. As with all appliances,
proper care and maintenance will keep them in top operating condition and prolong their life. Your gas gill is no
exception.