Safety Precautions

•At least once a year, the unit should be inspected for the presence of spiders, spider webs or other insects. The burner area is a common and desired spider haven and can present a dangerous condition which can damage the cooking center and render it unsafe for use. The presence of spiders, spider webs or other insects can cause the gas to flow from the front of the burner. This is a very dangerous condition which can cause a fire to occur behind the valve panel. Check the cooking center immediately if any of the following conditions exist:

1.The smell of gas in conjunction with extreme yellow tipping of the burner flames.

2.The grill or range-top burners do not reach temperature.

3.The grill or range-top burners heat unevenly.

4.The burners make popping noises.

•Do not use charcoal on the grill.

•Keep any electrical supply cord, or the rotisserie motor away from the heated areas of the cooking center.

•Never use the cooking center in windy conditions. If located in a consistently windy area (oceanfront, mountaintop, etc.) a wind break will be required. Always adhere to the specified clearances listed in the installation instructions.

•The 24˝ professional grill is designed for single rows of ceramic briquettes to be placed in the stainless steel radiant trays above the grill burners. To avoid blocking off the area for the grill burners to vent, do not place the ceramic briquettes over the holes in the stainless steel radiant trays. Placing the ceramic briquettes over the holes in the stainless steel radiant trays can damage ignition components and knobs and void the warranty.

•The 27˝, 36˝ and 48˝ professional grills are designed for a single layer of lava rock to be spread evenly over the stainless steel radiant tray above the grill burners. To avoid blocking off the area for the grill burners to vent, do not use more than a single layer of lava rock. Adding excess rock can damage ignition components and knobs and void the warranty.

•If a cart unit is stored indoors ensure

that it is cool before attempting to move it.

If LP, the cylinder must be unhooked and the LP cylinder stored outside in a well ventilated area, out of the reach of children. From the caster side of the cooking center push, never pull, the cooking center.

•Never use a dented or rusty LP tank. See the requirements in the installation instructions.

•Never put more than one LP cylinder below a cart-mounted cooking center. Never modify the cart to house a larger cylinder or more than one cylinder at a time. Do not store spare tanks in a built-in enclosure.

•Keep the ventilation openings of the LP cylinder enclosure free and clear from debris.

•LP units require an LP tank equipped with a type 1 connector and an over-fill protection device. If you use a tank exchange system, be sure to exchange this tank for a similarly equipped tank.

•Cook meat and poultry thoroughly—meat to at least an INTERNAL 160°F. and poultry to at least an INTERNAL 180°F. Cooking to these temperatures usually protects against foodborne illness.

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