Cleaning the Burner Assembly
Follow these instructions to clean and/or replace partsof burner
assembly or if you have trouble ignitinggrill.
1. Turn gas off at control knobs and LP cylinder.
2. Removecooking grates and heat tents.
3. Removescrews and flame carryover tubes from rear of
burners.
4. Removescrew and washers to disengage burner from
bracket on firebox.
5. Removescrews to detach electrode from burner.Electrode
should remain in firebox.
6. Carefully lift each burner up and away from valve openings.
We suggestthree ways to clean the burner tubes. Use theone
easiest for you.
(A) Bend a stiff wire (a lightweight coat hanger works well)
into a smallhook. Run the hook through each burner
tube several times.
(B) Use a narrow bottle brushwith aflexible handle (do not
use a brasswire brush),run the brushthrough each
burner tube severaltimes.
(C) Wear eye protection: Use an air hose toforce air into
the burner tube andout the burnerports. Check each
port to make sure air comes out each hole.
7. Wire brushentire outer surface of burner to remove food
residue and dirt.
8. Clean any blocked ports with astiff wire such as an open
paper clip.
9. Check burnerfor damage, due to normal wear and corrosion
some holes maybecome 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. Attach electrode to burner, burner-to-valve
11. Carefully replaceburners, engagement
12. Attach burners to bracketson firebox.
13. Repositionflame carryover tubes and attach
to burners. Replaceheat tents and
cooking grates.
Storing Your Grill
, Clean cooking grates.
, Store in dry location.
, When LP tank is connected to grill, store outdoors in well-
ventilated space andout of reachof children.
, Cover grill ifstored outdoors.
, Store grill indoors ONLYif LP tank is turned offand
disconnected, removed from grill andstored outdoors.
, When removing grillfrom storage follow "Cleaning Burner
Assembly" instructions before starting grill.
Food Safety
Food safety isa very important part of enjoying the outdoor
cooking experience. Tokeepfood safe from harmful bacteria,
follow these four basic steps:
Clean: Wash hands, utensils, and surfaces with hot soapywater
before and after handling raw meat and poultry.
Separate: Separate raw meats and poultry from ready-to-eat
foods to avoid cross contamination. Usea clean platter and
utensils when removingcooked foods.
Cook: Cook meatand poultry thoroughly to kill bacteria. Use a
thermometer to ensure proper internalfood 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, 10:00am-
4:00 pm EST).
How To Tell if Meat is Grilled Thoroughly
* Meat and poultry cooked on a grill often brownsvery fast on the
outside. Usea meat thermometer to be sure food has reached
a safe internal temperature, andcut into food to check for
visual signsof doneness.
, Whole poultry should reach 180° F; breasts, 170° 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 middlewith no pinkjuices. Beef,
veal and lamb steaks, roasts and chops can becooked to 145°
K All cuts of pork should reach 160° F.
, NEVER partiallygrill meat or poultry and finish cooking later.
Cook food completely to destroy harmful bacteria.
, When reheatingtakeout foods orfully cooked meats like hot
dogs, grillto 165° F,or untilsteaming hot.
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