Kenmore 141.1786, 141.1686 owner manual Cleaning The Burner Tubes and Burner Ports

Page 20

Cleaning The Burner Tubes and Burner Ports

To reduce the chance of "FLASH-BACK" the proce- dure below should be followed at least once a month in

late summer or early fall when spiders are most active or when your grill has not been used for a period of time.

1.Turn all burner valves to the full OFF position.

2.Turn the LP gas tank valve (clockwise) to the full OFF position.

3.Detach the regulator assembly from the LP gas

tank by turning the Quick Coupling Nut counterclockwise.

. Remove the cooking grids, flame tamers, and grease trays from your grill.

. Remove the cotter pin from the rear underside of each burner using a pair of long nose pliers.

6.Carefully lift each burner up and away from the gas valve orifice.

7.Refer to Fig. 1 and perform one of these three cleaning methods:

Bend a stiff wire, (a lightweight coat hanger works well) into a small hook as shown below. Run the hook through the burner tube and inside the burner several times to remove any debris.

Use a bottle brush with a flexible handle.

Run the brush through the burner tube and inside the burner several times, removing any debris.

Use an air hose to force air through each burner tube. The forced air should pass debris or obstructions through the burner and out the ports.

Regardless of which burner cleaning procedure you use, we recommend you also complete the following steps to help prolong burner life.

1.Use a wire brush to clean the entire outer surface of each burner until free of food residue and dirt.

2.Clean any clogged ports with a stiff wire, such as an open paper clip.

. Inspect each burner for damage (cracks or holes) and if such damage is found, order and install a new burner. After installation, check to insure that the gas valve orifices are correctly placed inside the ends of the burner tubes. Also check the position of your spark electrode.

WARNING

The location of the burner tube with respect

to the orifice is vital for safe operation. Check to ensure the orifice is inside of the

burner tube before using your gas grill. See Fig. 2. If the burner tube does not fit over the valve orifice, lighting the burner may cause explosion and/or fire.

Figure 2

GAS VALVE ASSEMBLY

ORIFICE

BURNER

TUBE

Figure 1

 

GAS COLLECTOR

BOX

 

 

 

 

SPARK ELECTRODE AS-

j

 

 

 

 

 

 

 

BURNER

BURNE

i

PORT

 

TO CLEAN BURNER TUBE,

o o o o o o o o

o o o o o'o o o o

o o o o o o

_

o o o

o

 

 

 

 

 

 

INSERT HOOKHERE

 

 

 

 

 

 

BURNER TUBE

 

 

 

COTTER

PIN

20

Image 20
Contents OwnersManual Liquid Propane Gas Grill Sears, Roebuck and Co., Dept WA Hoffman Estates, IL Full 1-Year Warranty on GrillLimited Warranty on Selected Grill Parts Proper Placement and Clearance of Grill Warni NGFoot Component Qty. to Use Purpose of Components LPGActual Size and Quantity of Each Hardware Piece IiCiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii25a Part Beforeassemblingyourgasgrill,usethe parts Assembling The Grill CartHow To Level The Grill Cart So The Doors Line-Up Assembling The Cabinet DoorsAssembling The Grill Pulled-out Spice Tray Installing The Grill HeadAssembling The LP Gas Tank Hook Installing Side Burner and Side Shelf LP gas model onlyBody Installing LP Gas Fuel Gauge Assembly Figure lOaIgnitor Battery Installation See Fig Electrode Check Requires an AssistantInstalling Cooking Components Connecting a Liquid Propane Gas LP gas Tank To Your GrillLighting Your Grill by Match Basic Lighting ProceduresChecking For LP Gas Leaks If the grill fails to light properly CleaningTheStainless Steel Cooking Grids Cleaning The Grease Tray and ReceptacleAnnual Cleaning of The Grill Interior Cleaning Exterior SurfacesCleaning The Burner Tubes and Burner Ports Page Bum-off PreheatingDirect Cooking Indirect CookingGrilling Steak and Ribs Grilling Hamburger and SausagesGrilling Poultry Grilling PorkLid must remain up when cooking directly Whole Fish and Whole FilletsSmaller Fish Fillets and Cubes Approximate Cooking TimesAn Important Note About Heat Settings Preparing to RoastType of Food Preparing to BakeSTIR-FRYINGTECHNIQUES Preparing to Stir-fryDEEP-FRYING Techniques Preparing to Deep-fryRotisserietechniques Balancing the FoodSmoking Techniques Preparing to SmokeOnion Burgers Double Salsa BurgersRibeyesteakswithgrilledgarlic Preparing the GarlicPreparing Steaks PreparationAlmond Coated Trout Marinated TU NA SteakMUSTARD-GLAZED Halibut Steaks Southwestchickenbreasts BarbecuedchickenTraditionalholiday Turkey Fresh Vegetable STIR-FRY Onion BlossomsGrilled Potato Skins Ing short cut. Makes 12 servings IngredientsOr ours