Kenmore 122.1643101 manual Direct Cooking, Indirect Cooking, Flare-ups

1.Open grill lid, as well as damper vents on side of grill.

2.Raise the hinged section of Charcoal Grid to add charcoal to the Charcoal Tray.

3.Turn crank to adjust charcoal tray to middle height position.

4.Pour 5 pounds of regular charcoal briquets into charcoal tray and arrange into a pile. Make sure charcoal does not go above the Charcoal Grid.

5.Light charcoal briquets.

6.Turn crank to lower charcoal tray to bottom position. Wait for charcoal flames to subside.

7.Once briquets are glowing, turn crank to adjust charcoal tray to desired cooking position.

ADJUSTING TEMPERATURE

For maximum heat, open the damper vents on the side of the firebox by pulling damper control out all the way. To reduce the heat, push in the damper control as desired. NOTE: The temperature should not exceed 500 ° F, If temperature becomes too hot, reduce the quantity of briquets in the tray. The temperature can be checked using the temperature gauge on the grill lid.

WARNING

Do not leave the grill unattended.

Your grill will get very hot. Never lean over the cooking area while using your grill. Do not touch cooking surfaces, grill housing. Grill Lid or any other grill parts while the grill is in operation, or until the grill has cooled down after use. Failure to comply with these instructions may result in serious bodily injury.

Burn-off

Before cooking on your gas grill for the first time, you will want to "burn off" the grill to eliminate any odor or foreign matter. Just ignite the burners,lower the Lid, and operate grill on the HIGH setting for 3 to 5 minutes.

Cooking Temperatures

High setting: Only use this setting for fast warm-up,searing steaks or chops and for burning food residue off the grill after cooking is complete. Never use the HIGH setting for extended cooking.

Medium to Low Settings: Most recipes specify medium to low settings, including all smoking,

rotisserie cooking and for cooking lean cuts such as fish.

NOTE: Temperature settings will vary with the

temperature and the amount of wind outside your home.

Direct Cooking

The direct cooking method can be used with the supplied cooking grids and food placed directly over the lit grill Burners. The method is ideal for searing and whenever you want meat, poultry or fish to have and open-flame barbecued taste. Deep frying and smoking are also best cooked in this manner because they require direct heat.

z_WARNING

Do not line the bottom of the grill housing with aluminum foil, sand or any substance that will restrict the flow of grease into the grease tray. Failure to comply with these instructions could result in a fire or explosion which could cause serious bodily injury, death, or property damage.

Indirect Cooking

To cook indirectly, the food should be placed on the left or right side of your grill with the burner lit on the opposite side.

Flare-ups

The fats and juices dripping from grilled food can cause flare-ups. Since flare-ups impart a favorably,distinctive taste and color to food cooked cover an open flame, they should be accepted up

to a point. Nevertheless, uncontrolled flaring can result in a ruined meal.

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