Kenmore 141.166801, 141.176801 owner manual Congratulations

WARNING

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 gdll 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.

Bum-Off

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

CAUTION:

Operating your grill on the HIGH setting for longer than five minutes may damage certain parts of your grill. Do

not leave your grill unattended.

Preheating

To preheat, light your grill on HIGH, lower the Lid and follow this timetable:

•For high temperature cooking, preheat grill 3 to 5 minutes.

•For low temperature cooking, preheat gdll 3 minutes.

•To slow cook, preheating is not necessary.

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, retis- sede cooking and for cooking lean cuts such as fish.

NOTE: Temperature settings will vary with the tem- perature and the amount of wind outside your home.

Direct Cooking

The direct cooking method can be used with the

supplied Cooking Gdds and food placed directly over the lit grill Burners. Direct cooking requires the Grill

Lid to be up. This method is ideal for searing and whenever you want meat, poultry or fish to have an

open-flame barbecued taste. Deep frying and smoking are also best cooked in this manner because they require direct heat.

Indirect Cooking

The indirect cooking method can also be used with the supplied Cooking Grids, optional griddle or cooking pan. 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. Or place your food on the Second- ary Cooking Rack mounted inside your gdll bowl and light the 2 outer grill Burners. Either way, indirect cooking must be done with the Lid down.

Seasoning Cooking Grids

Before and after each cookout, apply a thin layer of cooking oil, spray or vegetable shortening to each Cooking Grid and/or optional cast-iron accessories. Be sure to coat the entire surface including edges and any areas with chipped porcelain. Insert the Cooking Grids into your warm gdll for 2 to 3 minutes.

Flare-Ups

The fats and juices ddpping from grilled food can cause flare-ups. Since flare-ups impart a favorably, distinctive taste and color to food cooked over an open flame, they should be accepted up to a point. Nevertheless, uncontrolled flaring can result in a ruined meal.

WARNING

Do not line the bottom of the grill housing with aluminum foil, sand or any substance that will restdct the flow of grease into the Grease Draining Tray and Receptacle.

Failure to comply with these instructions could result in a fire or explosion which

could cause serious bodily injury, death, or property damage.

CONGRATULATIONS

You are now ready to grill. Remember to keep the Lid up when cooking directly on the grill. For most foods it'sbest to start grilling on high. Once the food is seared, reduce the heat to medium. Foods marinated with ingredients such as honey may burn because of the high sugar content. You should begin their cooking on medium. A favodte on the grill is sausages. Always cook them slowly and if they're particulady fatty, it may be best to partially boil them first.

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