Cleaning the Burner Assembly
Followthese instructions to clean and/or replaceparts of burner
assemblyor ifyou have trouble igniting grill.
1. Turn gas off at control knobs and LP cylinder,
2. Removecooking grate andvaporiser bar.
3. Undergrill removegrease cup, disconnectignitor wire and
clipsfrom burner. To removeclips pull down on largeend of
clipattached tothe valve, turn awayfrom valve, rotate
upwardand removesmall endof clip from burnertube (A).
4. Insidegrill removeburner assembly (B),clean ceramic
portionof electrodewith rubbing alcoholand a swab.
5. Cleanoutside ofburner with soap and water. Lay burner
upsidedown onflat surface, insertgarden hose toforce
waterthrough tubes.Make sure water comesout ofall
burner holes. Open clogged holeswith a thin wire.Shake
outexcess water and examine holes. Dueto normal wear
andcorrosion someholes maybecome enlarged. If any
largecracks or holes are found replace burner.
6. Ifgrill is to be stored, coat burner lightlywith cooking oil.
Wrapin protectivecover to keepinsects out.
7. If notstoring grill after cleaning, replace burner intogrill
bottom.
8. Toreattach clips hold large curvedend away from burner
tube, insert small curved end intohole underburner tubes,
turnclip towardsvalve, snap into place.
VERYIMPORTANT: Burner tubes must reengage valve
openings. See illustration(A).
9. Reattach ignitorwire to electrode.
10. Repositionvaporiser barand cooking grate. Reattachclean
greasecup to grease clip.
11. Beforecooking again ongrill, performa "Leak Test'and
"BurnerFlame Check".
Correctburner-to-valve engagement
A
BurnerTube
Valve
10.464810408
B
Storing Your Grill
oClean cooking grates.
oStore in dry location.
oWhen LP tank is connectedto grill, store outdoors in well-
ventilatedspace andout of reachof children.
oCover grillif stored outdoors.
oStore grill indoorsONLY if LP tank isturned offand
disconnected, removedfrom grill and stored outdoors.
, Whenremoving grill from storagefollow "CleaningBurner
Assembly" instructionsbefore starting grill.
Food Safety
Foodsafety isa veryimportant part ofenjoying the outdoor
cookingexperience. Tokeepfood safefrom harmfulbacteria,
followthese fourbasic steps:
Clean: Wash hands, utensils,and surfaces with hotsoapy water
beforeand after handling raw meat and poultry.
Separate: Separateraw meats andpoultry from ready-to-eat
foods to avoid cross contamination. Usea cleanplatter and
utensilswhen removing cookedfoods.
Cook: Cookmeat and poultrythoroughly to kill bacteria.Use a
thermometer to ensure proper internal food temperatures.
Chill: Refrigerateprepared foods andleftovers promptly.
For more informationcall: USDAMeat 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 andpoultry cooked on agrill often brownsvery fast on the
outside. Use a meatthermometer to be sure foodhas reached
a safeinternal temperature, andcut into food to check for
visual signs of doneness.
• Whole poultry shouldreach 180° F; breasts,170° F. Juices
shouldrun clearand flesh should not be pink.
• Hamburgersmade of any ground meator poultry shouldreach
160° F,and be brown inthe middle with no pinkjuices. Beef,
vealand lamb steaks, roasts and chops canbe cooked to 145°
RAll cuts of pork should reach 160 ° R
• NEVER partiallygrill meat or poultryand finish cookinglater.
Cookfood completelyto destroy harmfulbacteria.
• When reheating takeoutfoods or fully cookedmeats likehot
dogs, grill to 165° F,or until steaming hot.