Kenmore 14115225 gas grill User Manual

Owner'sManual

LiquidPropaneGasGrill

Model 141.15225

/_ WARNING:

Read this Owner's Manual carefully and be sure

your gas grill is properly assembled, installed and

maintained. Failure to follow these instructions

could result in serious bodily injury and!or property

damage. This gas grill is intended for outdoor use

only and is not intended to be installed in or on

recreational vehicles or boats.

Note to Installer: Leave this Owner's Manual

with consumer after delivery and/or installation.

Note to Consumer: Leave this Owner's Manual

in a convenient place for future reference.

Sears, Roebuck and Co.,

Hoffman Estates, IL 60179 U.S.A.

P80136003A - Date 2003/08/05

Warranty ..................................................... 2

Safety Instructions ...................................... 2

Hardware, Parts Diagram and Lists ..... 5

Assembly Instructions ................................. 9

Lighting Instructions .................................. 14

Cleaning and Maintenance Instructions .... 16

Frequently Asked Questions .................. 18

Cooking Instructions ................................ 19

Cooking Guide and Recipes ................ 20

Full 1-Year Warranty on Grill

For one year from the date of purchase Sears will

repair or replace, at our option, any grill part

(except for paint loss, rusting and ignitor battery)

that is defective in material or workmanship.

Limited Warranty on Selected Grill Parts

From one year after the date of purchase for the

designated time periods listed below, Sears will

replace the following gdll parts if they are defective

in material or workmanship. You will be charged for

labor.

• Lifetime of Grill: Aluminum Castings (except for paint

loss)

• 1 Year: Cast Iron Burners

• 2 Years: All Other Grill Parts (except flame tamers,

cooking grids and ignitor battery)

Warranty Service

Warranty service is available by contacting the ®

nearest Sears Service Center at 1-800-4-MY-HOME

Warranty Restrictions

• This warranty is void if grill is used for com-

mercial or rental purposes.

• This grill is for use with Liquid Propane (LP)

gas only. Any attempt to convert this gdll to

natural gas is dangerous and wilt void your

product warranty.

• This warranty applies only when the grill is

used in the United States.

• This warranty gives you specific legal rights,

and you may also have other rights which vary

from state to state.

Sears, Roebuck and Co., Dept. 817WA,

Hoffman Estates, IL 60179

Z_WARNING

Combustion byproducts produced when using

this product contain chemicals known to the

State of California to cause cancer, birth

defects, or other reproductive harm.

/_WARNING

Failure to comply with these instructions

could result in a fire or explosion that

could cause serious bodily injury, death, or

property damage.

Z_WARNING

Your grill will get very hot. Never lean over

the cooking area while using your gdll. Do not

touch cooking surfaces, grill housing, Lid or any

other grill parts while the gdll is in operation, or

until the grill has cooled clown after use.

Failure to comply with these instructions

may result in serious bodily injury.

FOR YOUR SAFETY

1. Do not store or use gasoline or other flam-

mable material and liquids in the vicinity of this

or any other appliance.

2. ALP cylinder not connected for use must not

be stored in the vicinity of this or any other

appliance.

FOR YOUR SAFETY

If you smell gas:

1. Shut off gas to the appliance.

2. Extinguish any open flame.

3. Open Lid.

4. If odor continues, immediately call your gas

supplier or your fire department.

IMPORTANT: Your Kenmore LP Gas Grill cannot

be converted to use Natural Gas. Attempting to do

so is extremely hazardous and will also void the

grill warranty.

Grill Installation Codes

This gas grill must be installed in accordance with

all local codes. In areas without local codes, follow

the latest edition of the National Fuel Gas Code

ANSI Z223.1. and National Electdcal Code ANSI/

NFPA 70 In Canada, installation must conform to

standard CAN/CGA lb149.1 or 1-b149.2 (Installation

Code for Gas Burning Appliances and Equipment)

and all local codes.

Correct LP Gas Tank Use

LP gas gdll models are designed for use with a

standard 20 lb. Liquid Propane Gas (LP gas) tank,

not included with grill box. Never connect your gas

grill to an LP gas tank that exceeds this capacity.

A tank of approximately 12 inches in diameter by

18-1/2 inches high is the maximum size LP gas

tank to use. You must use an "OPD" gas tank

which offers an Overfill Prevention Device. This

safety feature prevents the tank from being overfilled

which can cause malfunction of the LP gas tank,

regulator and/or grill.

The LP gas tank must be constructed and marked

in accordance with specifications of the U.S. Dept.

of Transportation (DOT). In Canada, the LP gas

tank must meet the Canadian Transportation and

Communications (CTC) specifications. Also be sure

to read and follow all LP instructions below.

1. The LP gas tank has a shutoff valve,

terminating in an LP gas supply tank valve

outlet, that is compatible with a Type 1 tank

connection device. The LP gas tank must

also have a safety relief device that has a

direct communication with the vapor space of

the tank.

2. The tank supply system must be arranged

for vapor withdrawal.

3. The LP gas tank used must have a collar

to protect the tank valve.

Proper Placement and Clearance of Grill

Never use your gas grill in a garage, porch, shed,

breezeway or any other enclosed area. Your gas grill

isto be used outdoors only, at least 24 inches from

the back and side of any combustible surface.

Your gas gdll should net be placed under any

surface that will burn. Do net obstruct the flow of

ventilation air around the gas grill housing.

This outdoor gas grill isnot intended to be installed in

or on recreational vehicles and/or boats.

• Never connect an unregulated LP gas tank to

your gas grill. The gas regulator assembly

supplied with your gas gdll is adjusted to have

an outlet pressure of 11" water column (W.C.)

for connection to an LP gas tank.

• Only use the regulator and hose assembly

supplied with your gas grill. Replacement

regulators and hose assemblies must be those

specified by Sears.

• Have your LP gas tank filled by a reputable

propane gas dealer and visually inspected and

re-qualified at each filling.

• Never fill the gas tank beyond 80% full.

Have your propane gas dealer check the

release valve after every filling to ensure that

it remains free of defects.

• Always keep LP gas tanks in an upright

position.

• Do not store (or use) gasoline or other flammable

vapors and liquids in the vicinity of this gas grill.

• An LP gas tank that is not connected for use must

NOT be stored on bottom shelf or in the vicinity of

this or any other gas gdll.

• Do not subject the LP gas tank to excessive heat.

• Never store an LP gas tank indoors. If you

store your gas gdll in the garage or other indoor

location, always disconnect the LP gas tank

first and store it safely outside.

• LP gas tanks must be stored outdoors in a

well-ventilated area and out of the reach of

children. Disconnected LP gas tanks must not

be stored in a building, garage or any other

enclosed area.

• When your gas gdll is not in use the gas

must be turned off at the LP gas tank.

• The regulator and hose assembly must be

inspected before each use of the grill. If there

is excessive abrasion or wear or if the hose

is cut, it must be replaced prior to the grill

being used again.

• Keep the gas regulator hose away from hot

grill surfaces and dripping grease. Avoid

unnecessary twisting of hose. Visually inspect

hose prior to each use for cuts, cracks,

excessive wear or other damage. If the hose

appears damaged do not use the gas gdll.

Call Sears at 1-800-366-PART (1-800-366-

7278) for a Sears authodzed replacement

hose.

• Never light your gas grill with the lid closed

or before checking to insure the burner tubes

are fully seated over the gas valve odfices.

• Never allow children to operate your grill. Do

not allow children to play near your grill.

Z WARNING

A strong gas smell, or the hissing sound of

gas indicates a serious problem with your

gas gdll or the LP gas tank. Failure to

immediately follow the steps listed below

could result in a fire or explosion that could

cause sedous bodily injury, death, or

property damage.

Shut off gas supply to the gas gdll.

Turn the Control Knobs to OFF position.

Put out any flame with a fire extinguisher.

Open Grill Lid.

Get away from the LP gas tank.

Do not try to fix the problem yourself.

If odor continues or you have a fire you

cannot extinguish, call your fire department.

Do not call near the LP gas tank because

your telephone is an electdcal device and

could create a spark resulting in fire and/or

explosion.

NOTE: The normal flow of gas through the

regulator and hose assembly can create a

humming noise. A low volume of noise is

perfectly normal and wilt not interfere with

operation of the grill. If humming noise is

loud and excessive you may need to purge

air from the gas line or reset the regulator

excess gas flow device. This purging proce-

dure should be done every time a new LP

gas tank is connected to your grill. For help

with this procedure refer to page 15, step 4,

or call the Customer Service Helpline for

assistance, 8am - 8pm CST, Monday through

Friday 1-888-317-7642.

CAUTION:Spidersandsmallinsectsocca-

sionallyspinwebsor makenestsin the grill

BurnerTubesduringtransitandwarehousing.

Thesewebscanleadto a gasflowobstruc-

tion whichcouldresultina fire in andaround

the BurnerTubes.Thistypeof fire is known

as a "FLASHBACK"and cancauseserious

damageto yourgrillandcreateanunsafe

operatingconditionfor theuser.

To reducethechanceof "FLASHBACK",you

mustcleanthebumertubesbeforeassem-

blingyourgrill, andat leastoncea monthin

latesummeror earlyfall whenspidersare

mostactive.AlsoperformthisBurnerTube

cleaningprocedureif yourgrillhasnotbeen

usedfor an extendedperiodof time.

To reducethe chanceof "FLASHBACK"(see

CAUTIONat left)cleantheBurnerTubesand

Burnersbeforefullyassemblingyourgrill.

RemovetheCotterPinfromtherearunderside

of eachBurnerusinga pairof longnosepliers.

Carefullylift eachBurnerup andawayfromthe

GasValveOrifice,thenreferto Figure1 and

performoneof thesethreecleaningmethods:

Bend a stiff wire, (a lightweight coat hanger

works well) into a small hook as shown

below. Run the hook through the Burner Tube

and inside the Burner several times to remove

any debris.

. Use a bottle brush with a flexible handle.

Run the brush through the Burner Tube and

inside the Burner several times, removing any

debris.

Use an air hose to force air through each

Bumer Tube. The forced air should pass

debris or obstructions through the Burner and

out the Ports.

Figure 1

GAS COLLECTOR BOX

SPARKELECTROOE BURNER BURNERPORT

TO CLEAN BURNER TUBE, ASSEMBLY _ / /_

INSERT HOOK HERE

BURNER TUBE

Long nose pliers can be used to remove

Cotter Pin when cleaning the Burners

Use work gloves to protect your hands

Wear eye protection

When you have finished assembling your

grill we strongly urge that all Pattern

Head Thumb Screws be tightened, either

with the supplied Tightening Tool or a

#2 Phillips Head Screwdriver

Tightening Tool

Ref, # P05515102K

Z WARNING

The location of the Burner Tube with re-

spect to the Orifice is vital for safe opera-

tion. Check to ensure the Orifice is inside

the Burner Tube before using your gas grill.

See Fig. 2. If the Burner Tube does not fit

over the Valve Orifice, lighting the Burner

may cause explosion and/or fire.

Figure 2

GAS VALVE ASSEMBLY

ORIFICE BURNER TUBE

The following table illustrates a breakdown of the hardware pack. It highlights what components are used

in the various stages of assembly.

Ref.

H017

H019

H017

H024

H020

H018

H017

P05301001A

Component Qty. to Use

1/4"xl/2" Pattern Head Screw 4

1/4"x2" Pattern Head Screw 8

1/4"xl/2" Pattern Head Screw 2

1/4"xl/2" Special Round Head Screw 2

1/4" Wing Nut 2

1/4"x3/4" Pattern Head Screw 8

1/4"xl/2" Pattern Head Screw

AA Battery

Purpose of Components

Attaches Foldable Cart Legs

Attaches Cart Legs To Bottom Shelf

Attaches Tank Holder To Bottom Shelf

Attaches Tank Hook To Grill Head

Attaches Side Shelf and Side Burner To

Grill Head

Attaches Spice Basket To Side Shelf

Powers The Electric Ignitor

Actual Size and Quantity of Each Hardware Piece:

1/4"x2" Pattern Head Screw

Qty, 8

Re[ # H019

1/4"x3/4" Pattern Head Screw

Qty. 8

Ref. # H018

1/4"xl/2" Pattern Head Screw

Qty. 10

Ref. # H017

1/4"xl/2" Special Round Head

Screw

Qty. 2

Ref. # H024

1/4" Wing Nut

Qty. 2

Ref. # H020

AA Battery

Qty. 1

Ref. # P05301001A

The following table illustrates a breakdown of the hardware pack. It highlights what components are used

in the various stages of assembly.

Ref. Component Qty. to Use

P05515096LNo.14 Customized Wrench 1

P05313023BLighting Stick 1

H025 M4x8mm Pattern Head Screw 1

P05515102KTightening Tool 1

Purpose of Components

Tighten Caster

Attaches To Bowl Support Bracket - Left

Allows you to tighten Pattern Head Thumb Screws

as needed

Actual Size and Quantity of Each Hardware Piece:

No.14 Customized Wrench

Qty, 1

Ref. # PO5515096L

Scale 1:0.6

)

Tightening Tool

Qty. 1

Ref. # PO5515102K

M4xSmm Pattern Head Screw

Qty. 1

Ref. # H025

Lighting Stick

Qty. 1 Ref. # PO5313023B

Ref. Component Qty. to Use

P03412331CControl Knob 1

P05501010BCotter Pin 1

H025 M4x8mm Pattern Head Screw 2

H027 M4 Plain Washer 2

Purpose of Components

Install To Side Burner Valve Stem

Secure To Side burner

Attaches To Side Burner Valve Bracket

Actual Size and Quantity of Each Hardware Piece:

M4x8mm Pattern Head Screw M4 Plain Washer

Qty. 2 Qty. 2

Ref. # H025 Ref. # H027

Control Knob Cotter Pin

Qty. 1 Qty. 1

Ref. # P03412331C Ref. # PO5501010B

40\

44 _ __,,_

33a_

46_\

REF# DESCRIPTION

1, Lid - Porcelain

2, Lid Side Panel - Left

3, Lid Side Panel - Right

4, Temperature Gauge

5, Lid Handle / Round

6, Heat-Insulating Spacer

7, Name Plate

8a. Third Cooking Rack

8b. Secondary Cooking Rack

9, Cooking Grid

10. Flame Tamer

11. MainBurnerw. Heat-lnsulatingRing

12. Burner Bracket

13. Gas Collector Box & Electrode

14. Ignition Wire Set

15. Electric Ignitor

15a. AA Battery

16. Bowl Side Panel - Left

17. Bowl Side Panel - Right

18. Bowl Front Panel

19. Bowl Rear Panel

20. Grease Draining Tray

21. Grease Receptacle

22. Gas Valve/Manifold Assembly

23. Control Panel

24. Control Knob

25. Side Shelf - Left

26. Side Burner Frame

27. Spice Basket

28. Bottom Shelf

29. Bowl Support Bracket - Left

30. Bowl Support Bracket - Right

31. Cart Leg - Right

32. Cart Leg - Left

PART# QTY

PO0120054B 1

PO0105017K 1

PO0106017K 1

P00601174A 1

P00205002B 1

P06801001A 2

P00410037C 1

PO1504008E 1

PO1504017E 1

PO1602022E 2

PO1705024E 2

P02001048C 3

PO2203011B 1

P02608041C 2

P02615058A 1

P02502154C 1

P05301001A 1

P00720241A 1

P00721241A 1

P00738241A 1

P00725241A 1

P02705182B 1

P02701075B 1

Y0060093 1

P02906102B 1

P03412331C 4

P01102001C 1

P01104001C 1

P05204001C 2

PO1002002D 1

PO1304001D 1

PO1305001D 1

P00909002C 2

P00908003C 2

REF# DESCRIPTION PART# QTY

33. Caster PO5107001A 4

33a. No.14 Customzied Wrench PO5515096L 1

34. Caster Seat PO4509001A 4

35. Tank Hook P04001027C 1

36. Tank Holder P04002028C 1

37. Side Burner Lid P00115058K 1

38. Pot Support P00805013B 1

39. Side Burner Electrode PO2607042J 1

40. Side Burner P02002041C 1

41. Gas Valve for Side Burner P03218043A 1

42. Connection Tube P03702025A 1

43. Regulator with Hose P03601034A 1

44. Lighting Stick P05313023B 1

45. Heat Shield for Grease Tray P02711182B 1

46. Tightening Tool PO5515102K 1

--- Owner's Manual P80136003A 1

--- Hardware Pack P06001016A 1

--- Hardware Pack A P06011001A 1

--- Hardware Pack B PO6010001A 1

For the repair or replacement parts you need: Call

anytime

1-800-4-MY-HeM E®(1-800-469-4663)

To make sure you obtain the correct replacement

parts for your Kenmore gas grill, please refer to

the part numbers in this parts list. The following

information is required to assure you receive the

correct parts:

1. Grill Model Number (see CSA label on grill)

2. Part Number

3. Part Description

4. Quantity of parts needed

Important: Keep this Owner's Manual for convenient

referral and for part replacement.

Important: Use only Sears authorized parts. The

use of any part that is not Sears authorized can

be dangerous and will also void your product

warranty.

CAUTION: While it is possible for one person to as-

semble this grill, obtain assistance from another person

when handling some of the larger, heavier pieces,

especially the grill head.

1. Open Lid of shipping carton and remove top sheet of

cardboard. Lay cardboard sheet on floor and use as

a work surface to protect floor and gdll parts from

scratches.

2. Remove packing materials and cart parts from

shipping carton.

3. You may slice the carton front corners with a utility

knife to lay open the carton front panel. This will

allow you to raise the grill head Lid and remove the

components packed inside the head, making it

easier to lift.

4. With an assistant, lift the gdll head out of the ship-

ping carton and place it on the cardboard work sur-

face. See Fig. 1.

5. Use the parts list to check that all parts have been

included.

6. Inspect the grill for damage as you assemble it. Do

not assemble or operate the grill if it appears

damaged. If there are damaged or missing parts

when you unpack the shipping box, or you have

questions during the assembly process, call:

1-888-317-7642

8 a.m. - 8 p.m CST, Mon. - Fri.

Figure 2

CART LEG-RIGHT

Figure 3

BOTTOM SHELF

HOLES FOR TANK_

HOLDER

CART LEG-LEFT

GRILL HEAD

CART LEG-LEFT

Assembling The Cart To The Grill Head

1. Lay the Grill Head flat on its back as shown in

Fig. 2. Unfold the 4 pre-assembled Cart Legs

as shown in Fig. 2. Tighten securely using 4 of

the 1/4"xl/2" Pattern Head Screws provided.

2. Before attaching the Bottom Shelf to the Cart

Legs be sure the holes for the Tank Holder on

Bottom Shelf are located on the dght.

3. Install the Bottom Shelf between the Cart Legs.

Align the holes on Cart Legs with the threaded

holes at the corners of Bottom Shelf. Tighten

securely using 8 of the 1/4"x2" Pattern Head

Screws provided. See Fig. 3.

4. Screw the 4 Casters intothe Caster Seats (see bottom

of Cart Legs). Turn the threaded Caster Stem by hand,

clockwise until it stops. Tighten securely by using the

Customized Wrench provided. See Fig. 4.

Figure 1

_RILL HEAD

Figure 4

CART LEG-RIGHT

CASTER

BOTTOM SHELF

GRILL HEAD

CART LEG-LEFT

CART LEG-RIGHT

GRILL HEAD

Be sure all 4 Casters are locked, then with

the assistance of another person, turn the

assembled gdll upright. See Fig 5. Install Tank

Holder to nght side of Bottom Shelf. Align the

holes on Tank Holder with the threaded holes on

the side of Bottom Shelf. Tighten securely

using 2 of the 1/4"xl/2" Pattern Head Screws

provided.

Attach the Tank Hook to the right side of Grill

Head as shown in Fig. 5. Align holes of Tank

Hook with holes on the right side of Gdll Head.

Secure firmly using 2 of the 1/4"xl/2" Special

Round Head Screws and 2 of the 1/4" Wing Nuts

provided. Insert screws from inside Grill Head and

attach Wing Nuts from outside of Tank Hook.

7. Position Heat Shield into slots in Grease

Draining Tray.

From the back side of Grill Head install the

Grease Draining Tray and Heat Shield. See

Fig. 5. The Heat Shield is required to be

present and centered for your safety.

9. Install the Grease Receptacle under Grease

Draining Tray. See Fig. 5.

Installing Manual Lighting Stick

1. Attach the Manual Lighting Stick to the Left

Bowl Support Bracket as shown in Fig. 5a.

Align the hole at the end of Manual Lighting

Stick Wire with the threaded hole on the Left

Bowl Support Bracket. Tighten securely using

the M4x8mm Pattern Head Screw packed with

the Manual Lighting Stick.

Figure 5a

Figure 5

GRILL HEAD

Figure 6

BOWL SUPPORT

BRACKET-LEFT

GREASE

RECEPTACLE

HEAT SHtELD

TANK HOLDER

SIDE SHELF FRAME

GRILL HEAD

GREASE

DRAINING

TRAY

SIDE BURNER

FRAME

M4xSmm PATTERN

HEAD SCREW__

BOWLSUPPORT

BRACKET-LEFT

Installing Side Shelf and Side Burner

Remove Side Burner from Side Burner Kit before

installing.

Enlisting the aid of an assistant, attach Side Burner

Frame to right side of grill Attach Side Shelf

Frame to left side of grill as shown in Fig. 6.

Be sure the holes for the Spice Baskets appear

on the front side of the grill. Align the 4 holes

on Side Shelf Frame and Side Burner Frame

with the threaded holes on left and right Bowl

Support Brackets. Tighten securely using 4 of

the 1/4"x3/4" Pattern Head Screws provided.

BOWL SUPPORT

BRACKET-RIGHT

Figure 6a

M4x8mm PATTERN

HEAD SCREW

AND WASHER

HOLES FOR SIDE

BURNER VALVE KiT

SIDE BURNER

FRAME

;EMBLED

VALVE KIT

BURNER

VALVE BRACKET

2. Install the Pre-assembled Valve Kit to the Side

Bumer Frame. See Fig. 6a.

AttachthePre-assembledValveKitto the Side

BumerValveHoleon theSideBurnerFrame

as shownin Fig. 6a.(on page10) Alignthe

2 holeson the Side BurnerFramewith the

threadedholesontheSideBurnerValveBracket.

Tightensecurelyusing2ofM4x8mmPatternHead

Screwsand2 Washerspacked with the Control

Knob.

Figure 6b

POT

SUPPORT

SIDE

Cut Fastening Band from Pot Support and set Pot

Support aside. Install the Side Burner through the

top hole in Side Burner Frame and onto the Side

Burner Valve. Make sure that opening at end of

Side Burner Tube goes over tip of Side Burner

Valve. Secure Side Burner with supplied Cotter

Pin (packed in Side Burner Control Knob bag)

See Fig. 6b. Place Pot Support into position on

Side Burner Frame.

Install the Control Knob to the Side Burner Valve

Stem. See Fig. 6b.

Connect the Ignition Wire terminal from Side Burner

with the other from Grill Head. See Fig. 6b. Bind

the connected Ignition Wires and Connection Tube

together using the supplied Fastening Band.

CONTROL

KNO_

FASTENING

BAND

COTTER

BURNER

FRAME

VALVE KIT

FROM SIDE BURNER

_NiTION WIRE

FROM GRILL HEAD

6. The gap between the Side Burner Electrode Tip and

the Side Burner Port should be approximately

1/8"-3/16". See Fig. 6c.

7. If the gap is wider than 3/16", use a pair of long

nose pliers and gently bend the Electrode Tip

toward the burner.

8. Place the Pot Support into the Side Bumer Frame.

See Fig. 6b.

Installing Spice Basket

Attach a Spice Basket onto the front of the

Side Shelf and the Bowl Support Bracket as

shown in Fig. 7. Tighten securely using 2 of

the 1/4"xl/2" Pattern Head Screws provided.

Repeat this step to attach the Spice Basket

onto the front of Side Burner.

When you have finished assembling your

grill we strongly urge that all Pattern

Head Thumb Screws be tightened, either

with the supplied Tightening Tool or a

#2 Phillips Head Screwdriver

Tightening Tool

Ref. # P05515102K

Figure 6c

I/8"-3/16" BURNER

BURNBR

Figure 7

SIDE SHELF

GRILL HEAD

BOWL SUPPORT

SPICE

BASKET

BOWL SUPPORT

BRACKET-LEFT

SIDE BURNER

KIT

SPICE BASKET

Ignitor Battery Installation - See Fig. 8

1. Unscrew the Ignitor Cap located on the grill

Control Panel and remove the Contact and

Spring from the Ignitor Slot.

2. Place the manufacturer supplied AA battery

into the Ignitor Slot. Be sure to place the

positive pole facing toward you. See Fig. 8.

3. Place the Spring over the AA battery, then

place the Contact on top of the Spring.

Screw the Ignitor Cap back onto the grill

Control Panel.

4. Remove any protective film from outside and

inside of Grill Head.

If no "clicking" sound is heard check the

following common causes. If you need assis-

tance call our Customer Service Helpline

at 1-888-317-7642.

Ignitor AA battery not installed properly.

Ignitor wires may be loose. Remove the AA battery,

inspect the Ignitor Junction Box found behind the

Control Panel, and connect any loose wires.

Figure 8

Electrode Check - Requires an Assistant

Before placing the cooking components into your

grill, ensure that the Spark Electrode Tip is prop-

eriy positioned within each Gas Collector Box (a

3-1/4" wide stainless mechanism found at the front

between each set of Burners.) The easiest way to

ensure this is to perform this Electrode Check:

1. Be sure all Control Knobs are set to "OFF"

and open the Grill Lid.

2. Have an assistant stand behind to the right of

the grill and look down at each Gas Collector

Box. NEVER put your face inside Grill Head.

3. Press the Ignitor Cap. You should hear a

"clicking" sound and your assistant should see

a small blue spark within each Gas Collector

Box. If a spark is present the Electrode Tips

are properly positioned.

4. If no spark is seen the Spark Gap shown in

Fig. 9 needs to be adjusted as follows:

Using an adjustable wrench, loosen the Inside Nut

just until the Gas Collector Box can be maneuvered

and turned upward.

The gap between the Spark Electrode Tip and

Spark receiver should be approximately 3/16".

If the gap is wider than 3/16" use a pair of long

nose pliers and gently squeeze the Gas Collector

Box until the gap is correct.

Return the Gas Collector Box to its original horizon-

tal position, secure the Inside Nut and try the

Electrode Check again.

AA BATTERY

IGNITOR CAP "_'f

SPRING

CONTACT

Figure 9 - Side View Figure

GAS COLLECTOR BOX

SPARK RECEIVER

SLOT

Installing Cooking Components

Important: Before cooking on your grill the first

time, wash the Cooking Grids and Cooking Racks

with warm, soapy water. Rinse and dry thoroughly.

Season with cooking oil regularly. After cooking is

completed, turn gdll to HIGH setting for about five

minutes to burn off excess grease or food residue.

1. Place the 2 Flame Tamers on the lower ledge

above Burners. See Fig. 10.

2. Evenly space the Cooking Grids on the ledge

above the Flame Tamers.

Figure 10

THIRD COOKING RACK

SECONDARY

RACK

COOKING

RACK

3. Place the Secondary Cooking Rack into the

slots on the upper left and upper right of Grill

Bowl Side Panels. See Fig. 10.

4. Place Third Cooking Rack on top of the

Secondary Cooking Rack. See Fig. 10.

Connecting A Liquid Propane Gas (LP gas)

Tank To Your Grill

Hang your filled gas tank on the top Tank

Hook. The ring foot of the gas tank will rest

on the Tank Holder. See Fig. 11. Make sure

the LP gas tank valve is in the full OFF

position. (Turn clockwise to close.)

2. Check the tank valve to insure it has proper

external mating threads to fit the hose &

regulator assembly provided. (Type 1 connec-

tion per ANSI Z21.58a-1998)

Make sure all Burner Valves are in the OFF

position.

Inspect the valve connection port and regulator

assembly. Look for damage or debris. Remove

any debds. Inspect hose for damage. Never

use damaged or plugged equipment.

5. When connecting the hose and regulator

assembly to the tank valve, hand tighten nut

clockwise to a full stop. DO NOT use a

wrench to tighten because it could damage

the Quick Coupling Nut and result in a

hazardous condition. See Fig.12.

6. Open the tank valve fully (counterclockwise).

Use a soapy water solution to check all

connections for leaks before attempting to light

your grill. See "Checking for LP Gas Leaks"

on page 14. If a leak is found, turn the tank

valve off and do not use your grill until the

leak is repaired.

Disconnecting A Liquid Propane Gas (LP gas)

Tank From Your Grill

Turn the Burner Valves and LP gas tank

valve to the full OFF position. (Turn clockwise

to close.)

Detach the hose and regulator assembly from

the LP gas tank valve by turning the Quick

Coupling Nut counterclockwise.

Figure 11

LP GAS TANK

TANK HOLDER

Figure 12

SiDE

BURNER

ALREADY _ KIT

CONNECTED

COUPLING

NUT

CAUTION: When the appliance is not in use, the

gas must be turned off at the supply tank.

Congratulations

Your Kenmore LP gas grill is now ready for

use. Before the first use and at the begin-

ning of each season (and whenever the LP

gas tank has been changed):

1. Read all safety, lighting and operating

instructions.

2. Check Gas Valve Orifices, Burner Tubes

and Burner Ports for any obstructions.

3. Perform gas leak check according to

instructions found on page 14 of this

manual.

/ XWARNING

A strong gas smell, or the hissing sound of

gas indicates a serious problem with your

gas grill or the LP gas tank. Failure to

immediately follow the steps listed below

could result in a fire or explosion that could

cause serious bodily injury, death, or

property damage.

• Shut off gas supply to the gas grill.

• Turn the Control Knobs to OFF position.

• Put out any flame with a fire extinguisher.

• Open Grill Lid.

• Get away from the LP gas tank.

• Do not try to fix the problem yourself.

• If odor continues or you have a fire you

cannot extinguish, call your fire department.

Do not calt near the LP gas tank because

your telephone is an electrical device and

could create a spark resulting in fire and/or

explosion.

NOTE: The normal flow of gas through the

regulator and hose assembly can create a

humming noise. A low volume of noise is

perfectly normal and will not interfere with

operation of the grill. If humming noise is

loud and excessive you may need to purge

air from the gas line or reset the regulator

excess gas flow device. This purging proce-

dure should be done every time a new LP

gas tank is connected to your grill. For help

with this procedure refer to page 15, step 4,

or catl the Customer Service Helpline for

assistance.

Basic Lighting Procedures

1. Familiarize yourself with the safety guidelines at

the front ofthis manual. Do not smoke while

lighting grill or checking gas supply connections.

2. Be sure the LP gas tank is filled.

3. Check that the end of each Burner Tube is

properly located over each Valve Orifice.

4. Make sure alt gas connections are securely

tightened.

5. Open the Grill Lid or Side Burner Lid, depending

on the burner you are lighting.

Z WARNING

Failure to open Grill Lid during the

lighting procedures could result in a fire

or explosion that could cause serious

bodily injury, death, or property damage.

Set Control Knobs to OFF and open the LP gas

tank valve slowly until 1/4 to 1/2 open.

Open LP

gas tank

OFF

7. Push and turn the LEFT Control Knob to HIGH.

Checking For LP Gas Leaks

Never test for leaks with a flame. Prior to first

use, at the beginning of each season, or every

time your LP gas tank is changed, you must

check for gas leaks. Follow these four steps:

1. Make a soap solution by mixing one part

liquid detergent and one part water.

2. Turn the grill Control Knobs to the full OFF

position, then turn the gas ON at source.

3. Apply the soap solution to all gas connec-

tions. If bubbles appear in the soap solution

the connections are not properly sealed.

Check each fitting and tighten or repair as

necessary.

4. If you have a gas leak that you cannot

repair, turn off the gas at the source, discon-

nect fuel line from your grill and call

1-800-4-MY-HOME ® or your gas supplier for

repair assistance.

HIGH

OFF

8. Immediately press the Electric ignitor for 3-4

seconds to light the Burner.

PRESS

9. If the burner does not light, turn the Control Knob

to OFF, wait 5 minutes for gas to clear, then retry.

10. Once the left grill burner is ignited, the adjacent

burner can be lit by simply turning its Control Knob

toHIGH.

11. Adjust Control Knobs to your desired cooking

temperature.

Manually Lighting Your Grill by Match

To light your gas grill by match, insert a match into the

Manual Lighting Stick and follow steps 1through 6 of

the Basic Lighting Procedures. Then, light the match

and place Manual Lighting Stick through the Lighting

Hole on the left side of the gdll. See Fig. 13. Turn the

nearest Control Knob to the HIGH setting to release

gas. The Bumer should liaht immediatelv.

Figure 13

• Misalignment of Ignitor on Burner

Correction: Check for proper position of the

Electrode Tip as shown in Figures 6c and 9.

The gap between the Spark Electrode Tip and

Burner or Spark Receiver should be approxi-

mately 3/16". Adjust if necessary. With the gas

supply closed and all Control Knobs set to OFF

press the Electric Ignitor Cap and check for the

presence of a spark at the Electrode.

• Disconnected Ignition Wires

Correction: Inspect the Ignitor Junction Box

found behind the Control Panel. Connect loose

Ignitor wires to Junction Box and try to light the

grill.

HOLE

LIGHTING

STICK

MATCH

Z WARNING

Never lean over the grill cooking area while

lighting your gas grill. Keep your face and

body a safe distance (at least 18 inches)

from the Lighting Hole or Burners, when

lighting your grill by match.

If the grill fails to light :

1. Turn gas off at source and turn the Control Knob

to OFF. Wait at least five minutes for gas to clear,

then retry.

2. If your grill still fails to light, check gas supply

and connections.

3. Repeat lighting procedure. If your grill still fails

to operate, turn the gas off at source, turn the

Control Knobs to OFF, then check the following:

• Misatignment of Bumer Tubes over Orifices

Correction: Reposition BumerTubes over Ori-

rices.

• Obstruction ingas line

Correction: Remove fuel line from grill. Do not

smoker Open gas supply for one second to clear

any obstruction from fuel line. Close off gas supply

at source and reconnect fuel line to grill.

• Plugged Odfice

Correction: Remove Burners from gdll by pulling

Cotter Pin (beneath burner) using Long nose

pliers. Carefully lift each Burner up and away

from Gas Valve Orifice. Remove the Orifice from

gas valve and gently clear any obstruction with a

fine wire. Then reinstall all Orifices, Burners,

Cotter Pins and cooking components.

If an obstruction issuspected in gas valves or

gas valve bracket, please call for repair service at

1-800-4-MY-HOME. @

• Obstruction in Burner Tubes

Correction: Follow the Burner Tube cleaning

procedure on page 17 of this Owner's Manual.

• Weak AA battery

Correction: Unscrew the Ignitor Cap and

replace the battery.

If the grill still does not light you may need

to purge air from the gas line or reset the

regulator excess gas flow device. Note: This

procedure should be done every time a new

LP gas tank is connected to your gdll.

To purge air from your gas line and/or

reset the regulator excess gas flow device:

• Turn the Control Knobs to the OFF posi

tion.

• Turn off the gas at the tank valve.

• Disconnect regulator from LP gas tank.

• Let unit stand for 5 minutes.

• Reconnect regulator to the LP gas tank.

• Turn the tank valve on slowly until 1/4 to

1/2 open.

• Open the Grill Lid.

• Set Control Knobs to OFF

Push and turn the LEFT Control Knob to

HIGH.

If all checks or corrections have been made and

you still have questions about operating your gas

grill, call the Customer Service Helpline

8am - 8pm CST, Monday through Friday at

1-888-317-7642.

Z WARNING

Should a "FLASH-BACK" fire occur in/or

around the Burner Tubes, follow the

instructions below. Failure to comply with

these instructions could result in a fire or

explosion that could cause serious bodily

injury, death, or property damage.

• Shut off gas supply to the gas grill.

• Turn the Control Knobs to OFF position.

• Put out any flame with a proper fire

extinguisher.

• Open grill Lid.

• Once the grill has cooled down, clean the

Burner Tubes and Burners according to

the cleaning instructions found on page 17

in this manual.

Aswithallappliances,propercareandmaintenance

willkeepyourgrillintopoperatingconditionand

prolongitslife.Byfollowingthesecleaningprocedures

onatimelybasis,yourgrillwillstaycleanandwork

properlywithminimumeffort.

ImportantNote:Useaspongeorwashclothtoclean

exteriorgrillsurfaces.Afiberorbrasscleaningbrush

canbeusedtocleaninteriorgrillpartswhichwill

accumulatefoodandgrease;GrillBowl,Cooking

Grids,FlameTamers,GreaseDrainingTrayand

GreaseReceptacle.Neveruseawirebrushormetal

scraperwhichcanscratchorchiptheporcelainfinish

ofyourgrillandpromoterustingwhichisnotcovered

byyourproductwarranty.

Cleaning the Cooking Grids

Before initial use and as needed, wash Cooking Grids

with a mild detergent and rinse with hot water. For

stubborn food residue use a degreaser and fiber or

brass cleaning brush. Dry immediately using a soft

cloth or paper towels.

CAUTION: Never clean your grill unless you are

sure it is cool to the touch.

Cleaning the Flame Tamers

To reduce the chance of flare-ups, Flame Tamers

should be cleaned whenever food or grease drippings

accumulate. Wash Flame Tamers with a mild deter-

gent and rinse with hot water. Dry the Flame Tamers

thoroughly before you reinstall them into the grill bowl.

To remove stubborn food residue use a degreaser and

fiber or brass cleaning brush.

Cleaning the Grease Draining Tray, Heat Shield

and Grease Receptacle

To reduce the chance of fire, the Grease Draining Tray,

Heat Shield and Grease Receptacle should be in-

spected before each grill use. Remove grease

(a plastic spatula works well) and wash all parts with a

mild soap and warm water solution.

Cleaning Exterior Surfaces

Before initial use, and periodically thereafter, we

suggest you wash your grill using a mild soap and

warm water solution. You can use a wash cloth or

sponge for this process. Do not use a stiff wire or

brass brush that might remove paint during the clean-

ing process.

Keep outdoor cooking gas appliance area clear and

free from combustible materials, gasoline and other

flammable vapors and liquids.

Cleaning the Grill Interior

Burning-off the grill after every cookout will keep it

ready for instant use. However, once a year you should

give the entire grill a thorough cleaning to keep it in top

operating condition. Follow these steps:

1. Turn all Burner Valves to the full OFF position.

2. Turn the LP gas tank valve to the full OFF position.

Disconnect the regulator from the gas tank. Inspect

the hose with regulator assembly for cracking cutor

anyotherdamage and replace as neccessarywith

Sears replacement part number found on the Parts

List.

4. Remove and clean the Flame Tamers, Cooking

Grids, Cooking Rack and Grill Burners.

5. Cover each Gas Valve Orifice with aluminum foil.

Brush the inside and bottom of the grill with a fiber

or brass cleaning brush, and wash with a mild

soap and warm water solution. Rinse thoroughly

and let dry.

7. Remove aluminum foil from Orifices and check

each Orifice for obstruction.

8. Check each Spark Electrode, adjusting as needed.

The space between the Spark Electrode Tip and

Spark Receiver should be approximately 3/16".

9. Replace the Burners and adjust the Gas Collector

Box. The edge of the collector box should be

overlapping the Burner Port.

10. Replace Flame Tamers and the Cooking Grids.

11. Reconnect the gas source and observe the Burner

flame for correct operation.

Cleaning The Burner Tubes and Burner Ports

To reduce the chance of "FLASH-BACK" the proce-

dure below should be followed at least once a month in

late summer or early fall when spiders are most active

or when your grill has not been used for a period of

time.

1. Turn all Burner Valves to the fult OFF position.

2. Turn the LP gas tank valve to the full OFF position.

3. Detach the LP gas regulator assembly from your

gas grill.

4. Remove the Cooking Grids, Flame Tamers, and

Grease Trays from your grill.

5. Remove the Cotter Pin from the rear underside of

each burner using a pair of long nose pliers.

6. Carefully lift each burner up and away from the

Gas Valve Orifice.

7. Refer to Fig. 1 and perform one of these

three cleaning methods:

Bend a stiff wire, (a lightweight coat

hanger works well) into a small hook as

shown below. Run the hook through the

Burner Tube and inside the Burner several

times to remove any debris.

Use a bottle brush with a flexible handle.

Run the brush through the Burner Tube

and inside the Burner several times,

removing any debris.

Use an air hose to force air through each

Burner Tube. The forced air should pass

debris or obstructions through the Burner

and out the Ports.

Regardless of which Burner cleaning procedure you

use, we recommend you also complete the following

steps to help prolong Burner life.

1. Use a fiber pad or nylon brush to clean the entire

outer surface of each Burner until free of food

residue and dirt.

Clean any clogged Ports with a stiff wire, such as

an open paper clip.

Inspect each Burner for damage (cracks or holes)

and if such damage is found, order and install a

new burner. After installation, check to insure that

the Gas Valve Orifices are correctly placed inside

the ends of the Burner Tubes. Also check the

position of your Spark Electrode.

/ WARNING

The location of the Burner Tube with respect

to the Orifice is vital for safe operation.

Check to ensure the Orifice is inside of the

Burner Tube before using your gas grill. See

Fig. 2. If the Burner Tube does not fit over

the Valve Orifice, lighting the Burner may

cause explosion and/or fire.

Figure 2

GASVALVEASSEMBLY

ORIFICE BURNER TUBE

Figure 1 GAS COLLECTOR BOX

BURNER BURNERPORT

FOOTcoTTER PIN

BURNER TUBE

Question: Can I convert my Kenmore gas grill from

one fuel type to another?

Answer: Your Kenmore gas grill is manufactured to

exact specifications and is approved by the Canadian

Standards Association (CSA) for LP gas use only. For

your own safety, conversion kits are not available and

any attempt to convert your grill from LP gas to Natural

Gas will void your product warranty.

Question: Are the serial and model numbers of my

grill listed somewhere for future reference?

Answer: Yes, this valuable information islisted on a

silver label found on the right side of your Gdll Head

under the Side Shelf.

Question: Why doesn't the hose and regulator assem-

bly supplied with my new Kenmore grill fit the older LP

gas tank I've used for years?

Answer: The U.S. Government regulates gas appli-

ances and LP gas tanks. Whenever new regulations are

passed the LP gas tank fittings are altered. If your

current tank does not fit the hose and regulator supplied

with your new gdli, the tank is outdated and must be

replaced.

Question: What can cause grill partsto rust and what

affect does it have on the grill materials.

Answer: Rusting is a natural oxidation process and may

appear on Cast-Iron Burners, Steel Cooking Grids,

Steel Flame Tamers and steel cart parts. Because your

gdll is manufactured with heavy gauge steel, rust will not

affect the short term performance of your grill or affect

the taste of your foods.

To protect against the natural rusting process, your

Cooking Gdds and Flame Tamers have a porcelain

finish. However, dropping, scraping or scratching these

items will damage the porcelain finish and allow rusting.

Tominimize rusting we recommend you "season" the

Cooking Grids regularl_efore and after each use.

Consistent seasoning will help cast-iron resist rusting

and will create a non-stick cooking surface.

Question: How do I season my Cooking Grids?

Answer: Before and after each cookout, apply a thin

layer of cooking oil, spray or vegetable shortening to

each Cooking Grid. Be sure to coat the entire surface

including edges and any areas with chipped porcelain.

Insert the Cooking Grids into your warm grill for 2 to 3

minutes.

Question: Sometimes my gdll does not light when I

push the Ignitor Button. Why?

Answer: Refer to the Lighting Instructions in this

Owner's Manual. Also check these common causes.

•Ignitor AA battery may need replacing.

•Ignitor wires may be loose. Remove the AA

battery, inspect the Ignitor Junction Box found

behind the Control Panel, and connect any loose

wires.

Question: What is the best way to protect my new

Kenmore gas gdll from the weather?

Answer: A good quality grill cover should be used to

protect your grill when not in use. Kenmore Grill Cover

#15831 is made to fit this particular grill model. Also,

follow the cleaning and maintenance instructions in this

Owner's Manual on a timely basis, and your new gdll will

give you years of enjoyment.

Question: Where can I buy replacement parts?

Answer: For the repair or replacement parts you

need call 6 am - 11 pm CST, 7 days a week 1-800-

366-PART (1-800-366-7278). Use only Sears autho-

rized parts. The use of any part that is not Sears

authorized can be dangerous and will also void your

product warranty.

Question: Sometimes I hear a humming sound

coming from my regulator. What causes this?

Answer: The humming noise is actually the gas

flowing through the regulator. A low volume of noise is

perfectly normal and will not interfere with the opera-

tions of the grill. If humming noise is loud and exces-

sive you may need to purge air from the gas line or

reset the regulator excess gas flow device. Note: This

purging procedure should be done every time a new

LP gas tank is connected to your grill. For help with

this procedure refer to page 15, step 4, or call the

Customer Service Helpline, 8am - 8pm CST,

Monday through Friday at

1-888-317-7642.

Z WARNING

Your grill will get very hot. Always wear a

flame retardant BBQ Mitt when cooking on your

gdll. Never lean over cooking areas while using

gdll. Do not touch cooking surfaces, Lid, gdll

housing or other parts while 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 "bum 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 three to five minutes.

CAUTION:

Operating your gdll on the HIGH setting for longer than

five minutes may damage certain parts of your grill. Do

not leave your grill unattended.

Indirect Cooking

The indirect cooking method can also be used with the

supplied Cooking Gdds. To cook indirectly, the food

should be placed on the left or dght side of your grill

with the Burner lit on the opposite side. Or place your

food on the Secondary 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, applya thin layer of

cooking oil, spray or vegetable shortening to each

Cooking Grid. Be sure to coat the entire surface includ-

ing edges and any areas with chipped porcelain.Insert

the Cooking Grids into your warm grill for 2 to 3 minutes.

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 over an open flame,

they should be accepted up to a point. Nevertheless,

uncontrolled flaring can result in a ruined meal.

Preheating

To preheat, light your gdll on HIGH, lower the Lid and

follow this timetable:

• For high temperature cooking, preheat gdll

3 to 5 minutes.

• For low temperature cooking, preheat griit

3 minutes.

• To slow cook, preheating is not necessary.

Cooking Temperatures

High setting: Only use this setting for fast warm-up,

seadng steaks or chops and for burning food residue

off the grill after cooking iscomplete. Never use the

HIGH setting for extended cooking.

Medium to Low Settings: Most recipes specify

medium to low settings, including all smoking, rotis-

serie 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

Z 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

Your Kenmore gas grill is now ready to grill. Re-

member to keep the Lid up when cooking directly on

the grill. For most foods it's best 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.

Always follow safety procedures as outlined in this

manual and wear a flame retardant BBQ Mittwhen

cooking on your gdlL

The direct cooking method can be used with the

supplied Cooking Grids and food placed directly over

the lit grill Burners. Direct Cooking requires the Grill

Lid to be open. This method is ideal for many recipes

including deep frying, seadng and whenever you want

meat, poultry or fish to have an open-flame barbecued

taste.

Grilling Steak and Ribs

Turn the grill Burners on HIGH, close the Lid

and preheat your grill 3 to 5 minutes.Open

Lid and place the meat on the Cooking Grid

directly above the lit Burners. Cook the meat

on both sides until seared. Reduce the heat

to MEDIUM and cook meat until done. Grilling

times will vary according to meat thickness.

Grilling Hamburgers and Sausages

Turn the grill Burners on HIGH, close Lid and

preheat your grill 3 to 5 minutes. Open Lid

and place the meat on the Cooking Grid

directly above the lit Burners. Cook the meat

on both sides until seared. Reduce the heat

to MEDIUM and cook the meat until done.

Grilling times will vary according to meat

thickness.

Grilling Poultry

Turn the grill Burners on HIGH, close Lidand

preheat your grill 2 to 3 minutes. Then raise

the Lid, reduce heat to MEDIUM and cook

poultry directly over lit Burners until done.

Poultry skin is fatty so you should expect

some flare-ups when using this direct

method.

To minimize flare-ups, try grilling poultry using

the indirect method. Place the poultry on one

side of the grill with the opposing Burners on

MEDIUM heat, and lower the gdll Lid. Grilling

times will vary based on the size of your

poultry.

Grilling Pork

Turn Burners on HIGH and preheat your grill

3 to 5 minutes with the Lid closed. Raise Lid,

place pork on Cooking Grid and cook until

seared. Reduce heat to MEDIUM and cook

until done. Gdlling times wilt vary according to

meat thickness.

Cut of Meat

T-bone steak

Sirloin steak

Beef spare ribs

Porterhouse steak

New York strip steak

Hamburgers

Sausages

Chicken breast

(cook with bone down)

Chicken wings

Drumsticks

Whole bird

(cook with breast up)

Chops

Loins

Cutlets

Approximate Cooking Times

Rare: 4-8 minutes

Medium: 10-14 minutes

Well done: 15-20 minutes

Rare: 4-6 minutes

Medium: 8-10 minutes

Well done: 10-15 minutes

Direct method:

approximately 15 minutes

Indirect method:

up to 30 minutes

Indirect method:

approximately 1 hour

Medium: 10-14 minutes

Well done: 15-20 minutes

Whole Fish and Whole Fillets

Preheat your grill on HIGH for 2-3 minutes

with the Lid down. Raise lid and turn

Burners to MEDIUM heat. Place fish (skin

down) on gdll and cook over direct heat until

done. Use cooking time as a guide or until

fish is opaque but still moist.

Smaller Fish Fillets and Cubes

Follow the directions from above, using

approximate cooking times shown at right.

Place a small piece of aluminum foil on the

Cooking Grids if the fish pieces are small

enough to drop between the Cooking Gdds.

Cut of Meat

Whole fish

Whole fish fillets

Fish fillets

Boneless cubes

Approximate Cooking Times

10- 12 minutes per pound or

until fish is opaque

4 - 5 minutes each side

or until fish is opaque

Prepare your fruit or vegetables and brush with butter

or basting sauce ifdesired. 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 and the grill

Lid down. Or center your food on the Secondary or

Third Cooking Rack and light the outer grill Burners.

Either way, indirect cooking must be done with the

Lid down.

In some instances, you may want to grill vegetables

and fruit directly over the heat, using the supplied

Cooking Gdds. Foods that work best with direct heat

are relatively soft and require a short cooking time:

mushrooms, zucchini, tomatoes and skewered fruit

such as apricots, peaches, pineapple, strawberries

and kiwis. Remember the grill Lid must remain up

when cooking directly.

For very firm vegetables_ articularly potatoes and

yams, we recommend that you partially boil until

almost cooked, before placing them on the grill.

Cooking times using the indirect method with the

hood down will be similar to those for your kitchen

oven. However, there are many factors such as

outside temperature, wind conditions and location of

grill that affect your gdll performance so we suggest

you watch the grill thermometer and adjust the heat

accordingly.

Cooking times for foods prepared with the direct

method wilt be much shorter mainly because of the

direct heat sourse and softness of the food. Timing wilt

be comparable to normal pan frying or grilling.

An Important Note About Heat Settings

The suggested heat settings shown are approximate.

There are many factors such as outside temperature,

wind conditions and grill location that affect your grill

performance. We offer these cooking times as a

convenience, but suggest you watch the grill thermom-

eter and adjust the heat accordingly.

Preparing to Roast

Roasting uses the indirect cooking method. Therefore,

the food should be placed on the left or right side of your

grill with the Burner lit on the opposite side. You can

also use the supplied Cooking Grid with an aluminum

drip pan underneath allowing you to collect juices for

making gravies. Remember, indirectcooking requires

the Lid of your gdll to be down.

Preheating your grill is not required for stow cooking

methods such as roasting. If you do choose to preheat

your grill before roasting, turn the Burners on HIGH and

close Lid for approximately 2-3 minutes.

Food preparation

Trim meat of excess fat. Truss meat and poultry with

cooking string to retain shape if desired. Bacon strips

can be used to cover the outside surface of lean meat

and poultry to help prevent itfrom drying out. Another

method for keeping food moist during roasting isto put

water in a cooking pan, then cover with foil. The foil

should be removed for the first or the last part of the

cooking time to ensure proper browning.

Tips for roasting

Except when roasting with water in a roasting pan, the

juices that collect in the pan can be used as the base for

a tasty sauce or gravy. Place a cooking pan directly over

the heat, add extra butter if needed, then add several

spoonfuls of flour to thicken sauce. Finally, add sufficient

chicken or beef stock to obtain the desired consistency.

Once the meat iscooked, remove itfrom your grill and

cover with a piece of foil. Allow itto stand for 10-15

minutes which allows the juices to settle. This will make

carving easier and ensure a tender, juicy roast.

Type of Food How Cooked Approximate Cooking Times

Beef Rare 18 minutes per pound

Medium 23 minutes per pound

Well done 27 minutes per pound

Lamb Medium 18 minutes per pound

Well done 23 minutes per pound

Veal

Pork

Chicken

Duck

Fish

Turkey, under 16 pounds

Turkey, over 16 pounds

27 minutes per pound

30-33 minutes per pound

20-25 minutes per pound

25 minutes per pound

10 minutes per pound

20-25 per pound + 30 minutes

18-23 per pound + 15 minutes

BAKING TECHNIQUES

From casseroles and cornbread to delicious desserts

like fondue fruit skewers or crumb cake, baking on the

grill is as easy as baking in the kitchen.

Preparing to Bake

To bake in your new grill you'll need a baking dish or

cast-iron cooking pan, and a pair of insulated cooking

mitts. If the cooking pan is cast-iron be sure to season

the pan before use.

Preheat your grill 3-5 minutes, then lower heat to achieve

the baking temperature desired. Baking uses the

indirect cooking method. Therefore, your cooking pan

should be placed on the left or right side of your grill with

the burner lit on the opposite side.

Tips for Baking

Prepare your favorite recipe as you would inthe kitchen.

Foods cooked inthe grill for long periodsof time should

always be covered in aluminum foil to retain moisture.

You will need to stir the food several times as it bakes,

and add additional liquid if required.

Watch the temperature, and adjust to cook according to

your recipe directions.

Oven Temperature

Stow 300° - 340 ° F

Moderate 355° - 390 ° F

High 410° - 480 ° F

Recommended Grill Setting

Both outside Burners on LOW

One outside Burner on HIGH and the other outside

Burner on LOW

Bothoutside Burnerson HIGH

Rotisserie Cooking

Rotisserie cooking produces foods that are moist,

flavorful and attractive. The optional rotisserie system

is most commonly used for cooking meat or poultry

and is designed to cook food slowly. You can place a

cooking pan beneath the food to collect juices for

basting and gravy. To flavor the contents of the

cooking pan you may add herbs, onions, or other

spices of your choice.

The cooking times on a rotisserie will be approximately

the same as for oven cooking.

Balancing the Food

In rotisserie cooking, balancing the food is of utmost

importance. The rotisserie must turn evenly or the

stopping and starting action will cause the food to cook

unevenly and possibly burn the heavier side.

The easiest foods to balance are those of uniform

shape and texture. To test if the food is balanced

correctly when secured, place the ends of the rotis-

serie spit loosely in the palms of your hands. If there

is no tendency to roll, give the spit a quarter turn. If it

is still stable, give it a final quarter turn. It should rest

without turning in each of these positions. It can then

be attached to your grill.

Food Preparation

When preparing poultry, truss the birds tightly so that

wings and drumsticks are close to the body of the

bird. The cavity of the bird may be stuffed prior to this.

Pull the neck skin down and, using a small skewer, fix

it to the back of the bird. Push the rotisserie spit

through lengthwise, catching the bird in the fork of the

wishbone. Center the bird and tighten with the holding

forks. Test the balance as described before.

A rolled piece of meat requires the rotisserie skewer to

be inserted through the center of the length of meat,

then secured and balanced.

For meats that contain bones, it is best to secure the

rotisserie skewer diagonally through the meaty sec-

tions. If protruding bones or wings brown too quickly,

cover with pieces of foil.

Preparing to Smoke

Smoking gives food a distinctive, delicious flavor. You

wilt find a variety of wood chips or pellets available for

use in smoking gdlled foods. Pre-soaking of wood

chips may be required so read and follow the manu-

facturers instructions for preparation of smoking chips

prior to use.

Note: it is our experience that many smoking chip

and pellet products do not actually produce a smoke

but instead infuses the food with flavor. Please read

product labels carefully and if in doubt, ask your

retailer for details.

Using A Smoker Box

There are many optional smoking boxes available for

purchase. Follow these guidelines and always refer to

the label of your smoking chips or pellets for specific

directions.

Raise your grill Lid and light the gdll. Lower the gdll

Lid allowing your gdll to reach the desired cooking

temperature for the food you are grilling. Fill your

smoking box with your prepared smoking chips or

pellets. Dried herbs and spices may also be added to

produce different flavors. Wear an insulated cooking

mitt and place your smoker box on a Cooking Grid or

Flame Tamer directly above a lit gdll Burner. The

heated smoking chips or pellets will flavor your foods.

Tips for Smoking

You can reduce the strength of the smoke flavor by

only smoking for half or three quarters of the cooking

time. The heat required for smoking is normally LOW

toMEDIUM.

Foods naturally high in oils lend themselves well to

smoking, while drier foods benefit from a marinade.

You can also rub the food with herbs, spices or

flavored oils. Many foods can be smoked to produce

stunning results with very little effort. Here are a few

suggestions:

• Tuna steaks, marinated inAsian flavors of

sesame oit, soy sauce and sherry.

• Pork fillets, rubbed with ginger, orange rind and

brushed with maple syrup.

• Mussels, brushed with lemon rind and chili oil.

• Lamb cutlets, marinated in virgin olive oil, lemon,

oregano and black pepper. The same madnade

can be used for a whole leg or rack of lamb.

• Chicken, boneless chicken pieces_specialty

sliced breasts.

• Fish, sliced fillets of firm fish, assorted seafood

such as prawns, scallops and calamari.

• Pork, sliced fillets, diced or minced pork, sliced

leg steak, sliced chops.

• Beef, sliced fillet, rib-eye, round, rump, sirloin.

• Lamb, sliced fillet, round, loin.

STIR-FRYING TECHNIQUES

This method of cooking is popular around the world and

can be easily accomplished outdoors on your Kenmore

gas grill. It's aquick and healthful way of preparing a

complete meal using meat, poultry or seafood in

infinite combinations with other interesting ingredients

like vegetables, rice or noodles.

Preparing to Stir-fry

Although it is possible to stir fry in other dishes, a wok

is your best toot. Its high sides enable the cook to stir

food without spillage. Its construction allows you to

cook quickly at high temperatures, with instant control

of heat which is essential for successful stir frying.

Food preparation

Slice meat and poultry into long thin strips and cube

fish fillets. Remove all fat from meat and poultry and

cut large vegetables into even slices or cubes.

Marinate foods for extra flavor and tenderness. Marinat-

ing times will vary for red meat, fish and or various

cuts. Less tender cuts of meat should be marinated

longer. Remember to always chill marinating food in

the refrigerator prior to cooking.

Stir-fry meats, poultry or fish first. Next, add hard

vegetables like carrots. Then continue with softer

vegetables like snowpeas and peppers. To ensure even

cooking, continually stir and toss the food in the wok

using a wooden spoon or spatula.

Tips for Stir-frying

Place a wok directtyover a HIGH heat on your grill or side

burner. Add only a small amount of food at a time to

ensure fast cooking and also to allow the wok to reheat

between ingredients.

DEEP-FRYINGTECHNIQUES

A wide variety of foods can be deep-fried outdoors on

your grill, from potatoes, to seafood and chicken.

Deep-frying uses a large portion of oil, preferably

saturated. The outdoor location is ideal for deep-frying

as smoke, grease and smells disperse in the open air

instead of collecting on the ceiling of your kitchen.

Preparing to Deep-fry

Deep-fry on your grill using a cooking pan or wok, over

direct heat.

Fill a cooking pan no more than half full of vegetable or

corn oil. Start with LOW heat, then raise the heat

gradually. Check the temperature of the oil carefully

with a frying thermometer or test with a cube of bread.

The cube of bread should brown in about 30 seconds

for most cooking needs. A temperature between 350

and 400 degrees is optimal for preparing the majority

ofdeep-fried foods.

Food Preparation

Foods being deep-fried taste better when coated with

either batter or breadcrumbs to add flavor and prevent

moisture from escaping.

Tips for Deep-frying

Wear an insulated cooking glove and slowly lower

foods into the hot oil using a wire scoop or stainless

steel tongs. Add only a small quantity of food to the

oil, allow it to cook, then repeat with another small

quantity. This ensures the oil doesn't drop in tempera-

ture. Once the food is cooked, remove it carefully and

drain onto a paper towel. Turn the heat off as soon as

you have finished deep-frying and allow your pan to

cool. When the oil is cool, remove all remnants of fried

foods by straining it through a fine metal sieve, and

store it in a clean bottle for future use.

Vegetables are generally easy to cook on the grill. The

Cooking Rack makes it convenient because you can

still use the main cooking area while the vegetables

are suspended above the grids.

Pre-cook hard vegetables by briefly boiling or

microwaving them before cooking on the grill. Wrap

vegetables in a double thickness of foil to protect them

while cooking on the grill. Then, remove the foil if

desired, 10-15 minutes before the end of cooking,

brush vegetables with butter or oil and finish cooking.

The Cooking Rack can be used for purposes other

than just the obvious. Consider using the rack for

warming French bread, garlic bread, croissants or

even bagels.

A small whole fish wrapped in foil also cooks well on

the Cooking Rack. Parcels of seafood such as

scallops, prawns and sliced fish fillets prepared in a

sauce and portioned into small foil wraps cook well

this way, too.

ONION BURGERS

A honey and mustard sauce glazes the onion slices as

they cook alongside these delicious burgers. For

optimal sweetness, select Vidalia or Walla Walla

onions. Makes 4 open face burgers.

Ingredients

1/4

1/8

large sweet onions, sliced (12 to 16 ounces)

tablespoons margarine or melted butter

teaspoons dry mustard

teaspoons honey

pound lean ground beef

teaspoon salt

teaspoon pepper

slices Texas toast

lettuce leaves

4 tomato slices

Preparing Onions

Place onions in a cooking pan or on a small piece of

aluminum foil. Combine melted margarine, mustard

and honey, then ddzzle over onions. Cover pan with

lid or fold up edges of foil and seal with double fold to

completely enclose onions_aving space for steam to

build. Place pan or foil packet on grill directly over

medium heat for 15 minutes with the grill lid up.

Preparing Burgers

While onions are cooking, combine ground beef, salt

and pepper in a medium bowl and mix well. Shape

mixture intofour 3/4 inch burger patties and add to

grill, directly over heat. Grill burgers along with onions

for about 5 minutes, then turn burgers. Grill for 8 to 10

minutes more or until no pink remains in meat, and

onions are tender. To serve, toast both sides of Texas

toast on grill. Then top each slice of Texas toast with a

burger, lettuce, tomato and onion. Sprinkle with

pepper if desired.

DOUBLE SALSA BURGERS

A fresh tomato salsa flavors the beef mixture for a

zesty tasting burger. The salsa also serves as a

colorful topping. Makes 6 burger patties.

Ingredients

1/2

1/4

large tomato, seeded and finely chopped

cup finely chopped green pepper

cup finely chopped red onion

finely chopped, seeded jalapeno peppers

gadic clove, minced

tablespoon snipped cilantro

1/4 teaspoon salt

1 1/2 poundslean ground beef

2 cups shredded lettuce

1/3 cup finely shredded cheddar cheese

1/4 cup dairy sour cream and/or guacamole

Preparing the Salsa

Combine tomato, green pepper, onion, jalapeno

peppers, garlic, citantro and salt in a bowl. Set

aside 2 tablespoons of salsa. Cover and chill

remaining salsa until serving time.

Preparing Burgers

In another bowl, combine ground beef with 2

tablespoons of reserved salsa, mix well. Shape

mixture intosix 1/2 inch thick burgers and place on

the grill directly over medium heat with lid up. Grill

for 13 to 15 minutes or until no pink remains. Turn

burgers once, halfway through grilling time. Ar-

range the shredded lettuce on individual plates. Top

lettuce with a burger, cheddar cheese and salsa.

Serve with sour cream and/or guacamole.

CHICAGO STYLE HOT DOGS

Serve these hot dogs "Chicago-style" with pickled pep-

pers! Makes 4 servings.

Ingredients

1/3

1/4

cup ketchup

cup chopped pickled peppers

tablespoons pickle relish

tablespoons chopped onion

teaspoon poppy seed

fully cooked 4-ounce jumbo hot dogs

hot dog buns

Preparing the Relish

Combine ketchup, chopped pickled peppers, relish,

onion and poppy seed in a small bowl, then set aside.

Preparing Hot Dogs

Place hot dogs on grill directly over MEDIUM heat 5 to

8 minutes with the lid up. Turn hot dogs and brush with

some of the relish mixture. Grill hot dogs 6 to 8 minutes

more or until thoroughly cooked.

To Serve

Toast inner sides of hot dog buns on grill. Serve hot

dogs inside buns and top with remaining relish mixture.

RIB EYE STEAKS WITH GRILLED GARLIC

As they cook, the garlic cloves mellow in flavor,

making a delicious sauce for any grilled meat. And for

an appetizer, spread the softened cloves over toasted

slices of french bread! Makes 4 servings.

Ingredients

whole Head of gadic

tablespoons olive oil or cooking oil

tablespoon snipped fresh basil, or 1/2

teaspoon dded basil, crushed

tablespoon snipped fresh rosemary or 1/2

teaspoon dried rosemary, crushed

twelve-oz, boneless db eye steaks

Preparing the Garlic

Use a cooking pan or tear off a 24x18-inch piece of

aluminum foil and fold long length in half, then trim to

make a 12-inch square. Remove the outer layer of

gadic Head, then cut off and discard the top 1/2-inch

of garlic Head to expose the garlic cloves. Place garlic

Head in center of a cooking pan or in center of foil

with all sides of the foil folded up around the garlic to

form a cup. Drizzle gadic with oil and sprinkle with

basil and rosemary. Cover pan or twist the ends of the

foil to completely enclose the garlic.

Preparing Steaks

Place steaks and the garlic pack on grill directly over

MEDIUM heat and cook about 7 minutes with the lid

up. Turn steaks and gdll for 5 to 8 minutes more, or

until cooked to taste. Then remove steaks and place

on platter. Remove garlic and ddzzle its juices over

your steak. Remove the softened gadic cloves and

spread over your steak. Season with salt and pepper

as desired and cut into serving-size pieces.

Preparation

Combine ketchup, pepper, rosemary, basil and gadic

powder. Coat both sides of steak with mixture. Grill

steak with lid up, directly over medium heat for 6

minutes. Turn steak and gdll for 8 to 12 minutes more

or until cooked as desired. Cut into serving size

pieces.

BARBECUED RIBS

Serve this tangy barbecue classic with corn-on-the-

cob, green salad, potato salad or coleslaw!

Makes 4 servings.

Ingredients

1/2

pounds American style pork sparedbs

cup barbecue sauce

cup tomato sauce

cloves garlic, crushed

juice of 1 lemon

few drops of tobasco sauce

Preparation

Place ribs into a large glass or ceramic dish.

Combine remaining ingredients and pour over the

ribs. Refrigerate for several hours.

Preheat your grill 3 minutes and place the ribs on

cooking gdd. Cook indirectly,over a low to medium

heat until cooked. During the last few minutes of

cooking you can cook the ribs over a direct fire for

added barbecue flavor and texture.

HERB-PEPPER SIRLOIN STEAK

The hearty beef flavor is complemented with a deli-

cious herb coating! Makes 6 servings.

Ingredients

2 tablespoons ketchup

1/2 teaspoon coarsely ground pepper

1 1/2 teaspoons snipped fresh rosemary or 1/2

teaspoon dried rosemary, crushed

1 1/2 teaspoons snipped fresh basil or 1/2teaspoon

dried basil, crushed

1/8 teaspoon garlic powder

1 1 1/2-pound boneless beef sidoin steak,

cut 1-inch thick

MARINATED TUNA STEAK

Experiment with unique dishes, like this tuna steak

recipe boasting a delicious wine madnadet

Makes 4 servings.

Ingredients

1/3

1/4

6-ounce fresh or frozen tuna steaks cut 1 inch

thick. Thaw fish iffrozen

cup dry white wine

tablespoon lemon juice

tablespoon olive oil or cooking oil

clove garlic, minced

teaspoons snipped fresh rosemary, crushed,

or 1/2 teaspoon dried rosemary, crushed

teaspoon snipped fresh oregano, crushed, or

1/4 teaspoon dried oregano, crushed

teaspoon salt

Preparation

Combine wine, oil, gadic, rosemary, oregano and

salt. Place tuna steak in plasticbag and intoshallow

dish, add marinade then seal bag. Rotate bag to

coat fish well then chill for up to 2 hours, turning

fish once.

Remove fish from bag and discard marinade. Place a

cooking pan with baking rack or roasting rack into

center of grill with outer burners on MEDIUM heat.

Cook tuna steak on top of rack with lid down for 8 to

12 minutes or until fish begins to flake easily. Turn

fish once during cooking. When cooked, remove fish

from grill and serve.

MUSTARD-GLAZED HALIBUT STEAKS

A simple sauce of melted margarine, lemon juice,

Dijon-style mustard and basil adds a scintillating note

to these sizzling fish steaks! Makes 4 servings.

Ingredients

6-ounce fresh or frozen halibut steaks, cut 1

inch thick

tablespoons margarine or butter

tablespoons lemon juice

tablespoon Dijon-style mustard

teaspoons snipped fresh basil or 1/2

teaspoons dried basil, crushed

Preparation

Combine thawed fish, margarine or butter, lemon

juice, mustard and basil into a cooking pan or

aluminum foil rectangle, and cook directly over low

flame until melted. Brush mixture over both sides of

halibut fish steaks. Pour balance of mixture into

small bowl.

Place clean cooking pan or foil on center of grill

with both outer burners on MEDIUM. Place fish on

grill and close lid. Cook indirectly for 8 to 12

minutes or just until fish begins to flake easily,

turning once and brushing as needed with remain-

ing mixture.

ALMOND COATED TROUT

This delicious recipe is unique and easy to prepare on

your gas grill. Makes 4 servings.

Ingredients

1/2

1/3

trout

cup ait purpose flour

egg, lightly beaten

cup sliced almonds

cup parmesan cheese, grated

olive or peanut oil for frying

Preparation

Remove the Head and tail from trout and fillet all

bones. Cut each fish in half to form 4 long fillets.

Coat fish in flour, dip in egg and roll in almonds.

Refrigerate for 1 hour.

Fill a cooking pan with 1 to 2 inches of oil, and

place over HIGH heat. Cook trout until golden

brown. Drain oil, sprinkle trout with parmesan

cheese and serve right from the grill.

SOUTHWEST CHICKEN BREASTS

This popular recipe can also be a grilled chicken

satad! Slice chicken into small strips and place them

on top of shredded lettuce with avocado dressing and

top with cheese! Makes 6 servings.

Ingredients

1/4

cup dry white wine

tablespoons olive oil or cooking oil

teaspoons snipped fresh tarragon or 1/4

teaspoon dried tarragon, crushed

teaspoon salt

skinless, boneless chicken breast halves

avocados, pitted, peeled and chopped

tomato, chopped

clove garlic, minced

tablespoons finely chopped seeded

green chili peppers of your choice

green onions, finely chopped

tablespoon snipped fresh cilantro

tablespoon honey

tablespoon lemon juice

Preparing the Chicken

Combine wine, oil, tarragon and salt. Rinse chicken

and dry with paper towels. Place chicken in plastic

bag and into shallow dishFhen add marinade and seal

bag. Rotate chicken to coat well and chill up to 24

hours, turning bag occasionally.

Preparing the Avocado Dressing

Combine avocados, tomato, garlic, chili peppers,

onions, cilantro, honey and lemon juice. Toss well

then cover and chill up to 2 hours.

Grilling the Chicken

Remove the chicken from plastic bag and reserve the

marinade. Grill chicken directly over MEDIUM heat

with lid up for 5 minutes. Turn chicken and brush with

marinade, then grill for 5-10 minutes more or until

chicken is no longer pink. Serve with side of avocado

dressing.

BARBECUED CHICKEN

Another backyard favorite, this recipe includesan

easy to make sweet and spicy sauce.

Makes 4 servings.

Ingredients

1/2

1/4

1/2

cup ketchup

cup orange marmalade

tablespoon vinegar

teaspoon celery seed

teaspoon chili powder

1/4 to 1/2 teaspoon bottled hot pepper sauce

1 2 1/2 to 3 pound broiler-fryer chicken, pre-cut

Preparing the Sauce

Combine ketchup, marmalade, vinegar, celery

seed, chili powder and hot pepper sauce in a

cooking pan, and cook directly over a LOW to

MEDIUM heat. Leave the cooked sauce in the pan

and remove from heat until chicken is prepared.

Preparing the Chicken

Wash chicken and dry with paper towels. Turn

outside burners on MEDIUM and place pre-cut

chicken pieces (bone side down) in center of grill.

Close lid and cook indirectly for 1 hour or until

chicken is no longer pink. Brush occasionally with

sauce. Remove chicken from grill once cooked,

then place cooking pan with sauce into center of

grill and reheat. Pour warmed sauce over chicken

and serve.

TRADITIONAL HOLIDAY TURKEY

Imagine everyone's surprise when you serve your

next holidayturke_omplete with dressing_elicious

and tender straight from the grillt Serves 8 - 10

Ingredients for Turkey

8 - 10 pound whole turkey

4 ounces butter, softened

2 tablespoons chopped thyme

2 tablespoons lemon juice

2 teaspoons grated lemon rind

Ingredients for Dressing

2 ounces butter

2 onions, finely chopped

8 ounces bacon, chopped

2 tablespoons port wine

1/4 cup red wine

2 chicken stock cubes

4 ounces chopped cashews, hazelnuts or

pecans

1/2 cup chopped celery

1/2 cup chopped carrot

1 - 1 1/2 cups fresh white breadcrumbs

1 egg, lightly beaten

-- salt and pepper to taste

Preparing the Dressing

Prepare dressing in a cooking pan directly over

MEDIUM heat. Melt butter, add onions and bacon then

saute 3 minutes. Add port, red wine and stock cubes

and bring to a boil. Cook 2 minutes. Wear protective

gloves and remove pan to allow ingredients to cool.

Add remaining ingredients and mix.

Preparing the Turkey

Although not required, you may want to preheat your

grill 3 minutes.

Wash inside of turkey and dry with paper towels.

Pack breadcrumb seasoning into the turkey cavity.

Combine the butter, thyme, lemon juice and rind

together in a bowl. Using turkey baster, insertbutter

mixture under skin covering the turkey breast.

Truss the turkey with string and place it on a baking

pan or roasting rack that rests into a cooking pan.

Remove the cooking grids from your grill if neces-

sary, then place the cooking pan and turkey in the

center of your grill. Turn one outside burner to LOW,

the other to MEDIUM, and close lid. Cook indirectly

for 3 1/2 to 4 hours or until cooked. Halfway through

cooking time you may attemate burner temperatures

so that the turkey browns evenly. Once cooked,

remove dressing from cooked turkey, slice and serve.

PIZZA ON THE GRILL

You may never want to call out for pizza againt

Follow this pizza dough recipe, or purchase ready-

made pizza dough found in your grocers refrigerated

section_ext to the biscuits. Slice and serve directly

from the grill. Serves 6 - 8

Ingredients

1 1/2 teaspoons dried yeast

1 cup lukewarm water

1/2 teaspoon sugar

3 tablespoons olive oil

3 cups all purpose flour

1/4 cup tomato paste or Italian tomato sauce

6 ounces sliced pepperoni

1 red pepper, roasted and sliced

3/4 cup pitted black olives

8 ounces grated mozzarella cheese

It's easy to customize this recipe with toppings to suit

your family's taste. For spicier crust, lightly rub the

dough with olive oil then spice with pepper and garlic

salt before spreading your tomato sauce.

Preparing the Pizza Dough

Combine yeast, water and sugar together and let

stand in a warm place until mixture starts to foam.

Add this yeast mixture to flour and oil and combine to

form your pizza dough. Knead on a lightly floured

surface until smooth and elastic. Cover and stand in a

warm place until doubled in size. Knock back dough

and roll out to a rectangle the size of your cooking

pan or baking dish. Place dough into a lightly oiled

pan.

If you purchased a ready-made pizza dough,

simply open can and roll dough into a lightly oiled

cooking pan.

Preparing the Pizza

Spread tomato paste or Italian tomato sauce on top of

your pizza dough. Top with pepperoni, red peppers,

olives, and lastly, mozzarella cheese. Or if you prefer,

you may place cheese first with toppings on last.

Place a cooking pan incenter of gdll and cook

indirectly, with one outside burner on HIGH and the

other on LOW, for approximately 20 minutes or until

bottom of crust is light brown. Lastly, raise the lid and

finish cooking pizza by turning burner under the

cooking pan on high for about 2 minutes. This will

insure the center of pizza gets brown. Then turn off

heat, slice and serve directly from pan.

FRESH VEGETABLE STIR-FRY

Take a trip to the Orient with this easy, and healthy

vegetable recipe. Makes 4- 6 servings.

Ingredients

1/2

tablespoons oil

onion, cut into wedges

carrot, thinly sliced

cups broccoli, cut intosmall flowerets

red pepper, sliced

sticks celery, thinly sliced

cup snow peas

cup chicken broth

Preparation

Heat oil in a wok or saute pan, directly over a HIGH

heat. Add onion and cook 1 minute. Add carrot and

broccoli and stir-fry 2 minutes, then add red

pepper, celery and snow peas and continue

cooking 1 minute more. Add chicken broth and toss

vegetables until cooked to desired doneness.

ONION BLOSSOMS

Great served as a snack, or to dress up barbecued

meats, poultry or fish. Makes 4 servings.

Ingredients

1/8

medium sweet onions (4-5 ounces each)

tablespoons margarine or butter, melted

teaspoon Dijon-style mustard

teaspoon hot pepper sauce

tablespoon brown sugar

pepper (optional)

Preparation

Peel onions, then cut almost completely through each

onion, forming 8 wedges. Onion wilt be loose, but still

be intact. Prepare four 12-inch squares of aluminum

foil. Place one onion in the center of each foil square.

Stir margarine (or butter) with hot pepper sauce and

drizzle over onions. Spdnkte with brown sugar. Then

bring up two sides of foil square and double fold.

Bring remaining corners up and completely enclose-

leaving enough space for steam to build.

Place wrapped onion blossoms on gdll, directly over

MEDIUM heat. Close lid and cook 15 to 25 minutes

or until onions are nearly tender. Make a 2-inch

opening at the top of each onion wrapping, then close

lid and cook 5 to 10 minutes more, or until onions are

lightly browned. Sprinkle with pepper if desired and

servewarm.

GRILLED POTATO SKINS

Serve these crispy potatoes as a snack or side dish.

We've included microwave instructionsfor a timesav-

ing short cut. Makes 12 servings.

Ingredients

1/2

baking potatoes (about 8 ounces each)

tablespoons margarine or butter, melted

cup picante sauce

cup shredded cheddar cheese (4 ounces)

slices bacon, crisp-cooked and crumbled

or use prepackaged bacon bits

chopped tomato (optional)

diced green onion (optional)

cup sour cream (optional)

Preparation

Puncture clean potatoes with a fork, wrap in alumi-

num foil and place directly over LOW to MEDIUM

heat. Close lid and cook directly for 1 hour or until

center is tender. OR - Microwave clean, punctured

potatoes on HIGH for 15 to 20 minutes, or until center

tender. Allow cooked potatoes to cool, then unwrap

and discard foil.

Cut potatoes in half - lengthwise. Scoop out potato

pulp (serve separately or discard.) Be sure to leave

1/4-inch thick potato shell remaining. Brush the inside

of each potato shell with melted margarine. Spoon 2

teaspoons picante sauce into each potato shell,

sprinkle with cheese and top with bacon.

Place prepared potato skins on grill, directly over

MEDIUM heat. Close lid and cook for 8 to 10 minutes

or until potato skins are cdsp. Spdnkte each potato

skin with tomato and green onion and then top with

sour cream, if desired.

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and e!_troni_, call ergo on-line for the !ocal_en d your heart

Sears _Part_& Repa_ ¢÷nt÷r_

t4¢6o_8o1222

Gall a_yti_e, day o_ nighl (U,S.A, only')

To purchase a pro_c_en agreement (U S.A )

or mai_enan_ agreement Canada;! ,Jn a p_d uct serviced by Sea_:

1-800-827-6655 (usA:! 1-_0-36t °6665 (canna)

P_{'a #edir _e_'_io de reparaebn

d_ili& :_,_ara erdenar pi_J_:

Au Crania pour _e¢i_ em f_m_is:

Kenmore 14115225 gas grill

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