General USE and Correct Burner Flames, 26a

E n g l i s h

GENERAL USE AND CORRECT BURNER FLAMES

WARNING

•Keep appliance area clean and free from combustible materials, gasoline and other flammable vapors and liquids and spare L.P. cylinders.

•DO NOT obstruct the flow of combustion and ventilation air.

•Keep the ventilation opening(s) of the L.P. cylinder enclosure (if so equipped) free and clear of debris.

•A barbecue grill becomes hot during use. It is necessary to use protective gloves when operating control knobs, L.P. cylinder shut-off knob or lid handle. DO NOT touch castings, glass and grids.

•DO NOT dispose of unused propane gas by opening the L.P. cylinder valve and venting vapor into the atmosphere. Instead, take the cylinder to your propane gas supplier.

•Be sure to tighten up all hardware (screws, nuts, bolts, etc.) at least once a year or each grilling season.

CONDITION THE GRILL

•Vegetable oil can be used to coat and preserve the internal grids, burner and metal parts while in storage.

•Before using the grill for the first time or after storage, operate grill with lid closed on high setting for 15 minutes to burn away oil.

•Once the oil has burnt away, check the burner flame per next step.

THE BURNER FLAME

•Keep the grill lid closed and the cooking surfaces in place.

•Observe the burner’s flame from below the grill bottom by looking through the match lighting hole. (Fig. 26)

•Flames should appear similar to the good flame shown in Fig. 26a and as follows:

•A good flame should be blue with some yellow tip coming from the burner holes.

•Some yellow tips on flames up to 1” in length are acceptable as long as no carbon or soot deposits appear.

•If flames are excessively yellow and irregular, the oil residue may not be completely burned off, or the venturi may be clogged or may not be properly positioned over the orifices. Allow grill to cool before re-positioning venturi over valve and orifices.

•Grills that have been in use for a while sometimes begin to have more yellow flame. A build-up of food deposits, fats or cooking seasonings can cause yellowing of flames. Clean the burner to remove residue and check for clogged burner holes or blocked venturi (see Cleaning the Venturi, pg.32).

•Regular use of your grill will actually help keep it operating more smoothly.

•Each grill may heat differently. Some units will heat somewhat more to the center and back of grill. Flavor of grilled food will improve with use and as you become familiar with the grill.

26a

Yellow	GOOD		BAD
		BON	MAUVAIS
Jaune
	BUENA		MALA
Amarilla

Yellow

Jaune

Amarilla

Blue

Bleue

Azul

Holes in Burner

Orifices du brûleur

Orificios del quemador

Blue

Bleue

Azul

VISUAL FLAME CHECK

VERIFICATION VISUELLE DE LA FLAMME

VERIFICACION DE LA FLAMA

pg. 26

Coleman U & C 1142-0160