Kenmore 415.1613911 Very iMPORTANT Burner tubes, Re-engage valve, See illustrations at Right

Cleaning the Main Burner Assembly

Follow these instructionsto clean and/or replace parts of burner assembly or if you have trouble igniting grill.

1.Turn gas off at control knobs and LP Tank.

2.Remove cooking grates and heat diffusers.

3.Remove electrode from burner by prying the clip away as shown in Figure A. Electrode should remain in firebox.

4.Remove hitch pins and flame carryover tubes from front of burners as shown in Figure B.

5.Remove remaining hitch pins from rear of burner

to disengage burner from bracket on firebox.

6.Carefully lift each burner up and away from valve openings.

We suggest three ways to clean the burner tubes. Use the one easiest for you.

(A)Bend a stiff wire (a light weight coat hanger works well) into a small hook. Run the hook through each burner

tube several times.

(B)Use a narrow bottle brush with a flexible handle (do not use a brass wire brush), run the brush through each burner tube several times.

(C)Wear eye protection: Use an air hose to force air into the burner tube and out the burner ports. Check each port to make sure air comes out each hole.

7.Wire brush entire outer surface of burner to remove food residue and dirt.

8.Clean any blocked ports with a stiff wire such as an open paper clip.

9.Check burner for damage, due to normal wear and corrosion some holes may become enlarged. If any large cracks or holes are found replace burner.

VERY iMPORTANT: Burner tubes					must	re-engage valve
	openings.		See illustrations at		right.		Correct
10.	Carefully		replace	burners,			burner-to-valve
11.	Attach	electrode		to burner,			engagement
12.	Attach	burners to		brackets on firebox.			..............................

13.Reposition flame carryover tubes and attach to burners. Replace heat tents

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General Grill Cleaning

"Do not mistake brown or black accumulation of grease and smoke for paint. Interiors of gas grills are not painted at the factory (and should never be painted). Apply a strong solution of detergent and water or use a grill cleaner with scrub brush on insides of grill lid and bottom. Rinse and allow to completely air dry. Do not

apply a caustic grill/oven cleaner to painted or glass surfaces.

*Plastic parts: Wash with warm soapy water and wipe dry.Do not use citrisol, abrasive cleaners, degreasers or a concentrated grill cleaner on plastic parts. Damage to and failure of parts can result.

"Porcelain surfaces: Because of glass-like composition, most residue can be wiped away with baking soda/water solution or specially formulated cleaner. Use nonabrasive scouring powder for stubborn stains.

"Painted surfaces: Wash with mild detergent or

nonabrasive cleaner and warm soapy water. Wipe dry with a soft nonabrasive cloth.

"Stainless steel surfaces: To maintain your grill's high quality appearance, wash with mild detergent and warm soapy water and wipe dry with a soft cloth after each use. Baked-on grease deposits may require the use of an abrasive plastic cleaning pad. Use only in direction of brushed finish to avoid damage. Do not use abrasive pad on areas with graphics.

"Cooking surfaces: If a bristle brush is used to clean any of the grill cooking surfaces, ensure no loose bristles remain on cooking surfaces prior to grilling. It is not

recommended to clean cooking surfaces while grill is hot.

Food Safety

Food safety is a very important part of enjoying the outdoor cooking experience. To keep food safe from harmful bacteria, follow these four basic steps:

Clean: Wash hands, utensils, and surfaces with hot soapy water before and after handling raw meat and poultry. Separate: Separate raw meats and poultry from ready- to-eat foods to avoid cross contamination. Use a clean platter and utensils when removing cooked foods.

Cook: Cook meat and poultry thoroughly to kill bacteria. Use a food thermometer to ensure proper internal food temperatures. Chill: Refrigerate prepared foods and leftovers promptly. For more information call: USDA Meat

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 and poultry cooked on a grill often browns very fast on the outside. Use a meat thermometer to be sure

food has reached a safe internal temperature, and cut into food to check for visual signs of doneness.

"Whole poultry should reach 165 ° F. Juices should run clear and flesh should not be pink.

"Hamburgers made of any ground meat or poultry should reach 160 ° F, and be brown in the middle with no pink juices. Beef, veal and lamb steaks, roasts and

chops can be cooked to 145 ° F. All cuts of pork should reach 160 ° F.

"NEVER partially grill meat or poultry and finish cooking

later. Cook food completely to destroy harmful bacteria.

*When reheating takeout foods or fully cooked meats like hot dogs, grill to 165 ° F, or until steaming hot.

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