Kenmore 415.161108 manual Cleaning the Burner Assembly

Cleaning the Burner Assembly

Follow these instructions to clean and/or replace parts of burner assembly or if you have trouble igniting grill.

1.Turn gas off at control knobs and LP cylinder,

2.Remove cooking grate and vaporiser bar.

3.Under grill remove grease cup, disconnect ignitor wire and clips from burner. To remove clips pull down on large end of clip attached to the valve, turn away from valve, rotate upward and remove small end of clip from burner tube (A).

4.Insidegrill remove burner assembly (B), clean ceramic portion of electrode with rubbing alcohol and a swab.

5.Clean outside of burner with soap and water. Lay burner upside down on flat surface, insert garden hose to force water through tubes. Make sure water comes out of all burner holes. Open clogged holes with a thin wire. Shake out excess water and examine holes. Due to normal wear and corrosion some holes may become enlarged. If any large cracks or holes are found replace burner.

6.Ifgrill is to be stored, coat burner lightly with cooking oil. Wrap in protective cover to keep insects out.

7.If not storing grill after cleaning, replace burner into grill bottom.

8.To reattach clips hold large curved end away from burner tube, insert small curved end into hole under burner tubes,

turn clip towards valve, snap into place.

VERY IMPORTANT: Burner tubes must reengage valve openings. See illustration (A).

9.Reattach ignitor wire to electrode.

10.Reposition vaporiser bar and cooking grate. Reattach clean grease cup to grease clip.

11.Before cooking again on grill, perform a "Leak Test'and "Burner Flame Check".

Correct burner-to-valve engagement

A

BurnerTube

Valve

B

Storing Your Grill

o Clean cooking grates. o Store in dry location.

o When LP tank is connected to grill, store outdoors in well- ventilated space and out of reach of children.

o Cover grill if stored outdoors.

o Store grill indoors ONLY if LP tank is turned offand disconnected, removedfrom grill and stored outdoors.

,When removing grill from storage follow "Cleaning Burner Assembly" instructions before starting grill.

Food Safety

Food safety is a very important part of enjoying the outdoor cooking experience. To keep food safe from harmful bacteria, follow these four basic steps:

Clean: Wash hands, utensils, and surfaces with hot soapy water before and after handling raw meat and poultry.

Separate: Separate raw meats and poultry from ready-to-eat foods to avoid cross contamination. Use a clean platter and utensils when removing cooked foods.

Cook: Cook meat and poultry thoroughly to kill bacteria. Usea thermometer to ensure proper internal food temperatures.

Chill: Refrigerate prepared foods and leftovers promptly.

For more information call: USDA Meat and Poultry Hotline at 1-800-535-4555 (In Washington, DC (202) 720-3333,10:00 am- 4:00 pm EST).

How To Tell If Meat is Grilled Thoroughly

•Meat and poultry cooked on a grill often browns very fast on the outside. Use a meat thermometer to be sure food has reached

a safe internal temperature, and cut into food to check for visual signs of doneness.

•Whole poultry should reach 180° F; breasts, 170° F. Juices should run clear and flesh should not be pink.

•Hamburgers made of any ground meat or poultry should reach 160° F,and be brown in the middle with no pink juices. Beef, veal and lamb steaks, roasts and chops can be cooked to 145° R All cuts of pork should reach 160° R

•NEVER partially grill meat or poultry and finish cooking later. Cook food completely to destroy harmful bacteria.

•When reheating takeout foods or fully cooked meats like hot dogs, grill to 165° F,or until steaming hot.

10.464810408