Ordering Parts
HOW TO ORDER REPLACEMENT PARTS
To make sure you obtain the correct replacement part (s)
for your gas grill, please refer to the parts list on pages
12-13. The following information is required to assure
getting the correct part. Please note the shipping cost for
the delivery of any replacement parts will be on yourself.
•
Gas grills model number (see data sticker on grill).
•
Part number of replacement part needed.
•
Description of replacement part needed.
•
Quantity of parts needed.
To obtain replacement parts, contact
our customer
service
hotline U.S.A.:1-866-984-7455.
IMPORTANT
Use only factory authorized parts. The use of any part
that is not factory authorized can be dangerous. This will
also void your warranty.
Keep this assembly and operating instruction manual for
convenient referral, and for replacement parts ordering.
CAUTION
Gas valves are present at the factory (valve assembly
will be marked accordingly). If you wish to convert at
some later date, be sure to contact your gas supplier or
grill dealer before making the conversion.
Different orifices must be installed when converting from
one type of gas to another. You will also need a data
plate indicating what type of gas is used by the grill.
Grill Hints
The doneness of meat, whether rare, medium, or
well done, is affected to a large degree by the
thickness of the cut. Expert chefs say it is
impossible to have a rare doneness with a thin cut
of meat.
The cooking time is affected by the kind of meat,
the size and shape of the cut, the temperature of
the meat when cooking begins, and the degree of
doneness desired.
When defrosting meats it is recommended that it
be done overnight in the refrigerator as opposed to
a microwave. This in general yields a juicier cut of
meat.
Use a spatula instead of tongs or a fork to turn the meat, as
a spatula will not puncture the meat and let the juices run
out.
To get the juiciest meats, add seasoning or salt after the
cooking is finished on each side and turn the meat only
once (juices are lost when the meat is turned several
times). Turn the meat just after the juices begin to bubble
to the surface.
Trim any excess fat from the meat before cooking. To
prevent steaks or chops from curling during cooking, slit
the fat around the edges at 2-inch intervals.
DO NOT LEAVE THE GRILL UNATTENDED WHILE
COOKING.
Grill Cooking Chart
FOOD
WEIGHT OR
THICKNESS
HEAT
SETTING
APPROXIMATE
TIME
SPECIAL INSTRUCTIONS
AND TIPS
VEGETABLES
Slice. Dot with butter or margarine.
Wrap in heavy -duty foil. Grill, turning
occasionally.
Fresh Beets Carrots
Turnips
Medium
12 to 20 minutes
Grill, turning once. Brush occasionally
with
melted butter or margarine.
Onion
1/2 inch
slices
Medium
8 to 20 minutes
Season with Italian dressing, butter, or
margarine.
Potatoes Sweet
White
Whole
6 to 8
ounces
Medium
High
40 to 60 minutes
45 to 60 minutes
Wrap individually in heavy - duty foil.
Grill,
rotating occasionally.
Frozen Asparagus
Peas Green beans
Sprouts
Medium
15 to 30 minutes
Dot with butter or margarine.
Wrap in heavy -duty foil. Grill, turning
occasionally.
35
