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
•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
•Grills that have been in use for a while sometimes begin to have more yellow flame. A
•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.
26
26a
Yellow |
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| GOOD | BAD | |
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| BON | MAUVAIS | |
Jaune |
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| BUENA | MALA | |||
Amarilla |
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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 |
