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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.
