Kenmore 141168600 gas grill User Manual

Owner's Manual

Model141.168600

Natural Gas

Model141.178600

Liquid Propane Gas Grill

Grill

Z_ WARNING:

Read this Owner's Manual carefully and be sure your

gas grill is properly assembled, installed and main-

tained. Failure to follow these instructions could

result in serious bodily injury and/or property dam-

age. 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 the consumer

after delivery and/or installation.

Note to Consumer:

Leave this Owner's Manual ina convenient place

for future reference.

Manufacturer's Customer Service Helpline:

If there are damaged or missing parts when you

unpack this unit from the shipping box, or you have

questions about assembly, call us 8am - 8pm CST,

Monday through Friday at:

1-888-317-7642

Sears, Roebuck and Co.,

Hoffman Estates, IL 60179 U.S.A.

P47A1D - Date:05/02/2002

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

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

Pre-Assembly Instructions ......................... 4

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

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

Lighting Instructions .................................. 17

Cleaning and Maintenance Instructions .... 19

Frequently Asked Questions .................. 21

Cooking Instructions ................................ 22

Cooking Guide and Recipes ................ 23

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 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 grill parts if they are defective

in material or workmanship. You wilt be charged

for labor.

• Lifetime of Grill: Exterior Stainless Steel Parts,

Aluminum Castings (except for paint toss)

• 2 Years: Flame Tamers, Cooking Grids, Burners

• 4 Years: All Other Grill Parts (except ignitor battery)

Warranty Service

Warranty service is available by contacting your

nearest Sears Service Center.

Warranty Restrictions

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

cial or rental purposes.

• 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_ WARNI NG

Combustion by-products produced when

using this product contain chemicals known

to the State of California to cause cancer,

birth defects, or other reproductive harm.

z_ WARNING

Failure to comply with these instructions

could result in a fire or explosion that

could cause serious bodily injury, death,

or property damage.

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. 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 grill 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 maxi-

mum size LP gas tank to use. We recommend

buying an "OPD" gas tank which offers an Overfill

Prevention Device. This safety feature prevents the

tank from being overfilled which can cause mal-

function 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 Transporta-

tion and Communications (CTC)

specifications. Also be sure:

1. The LP gas tank has a shutoff valve, termi-

nating in an LP gas supply tank valve outlet,

that is compatible with a Type 1 tank con-

nection 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.

2 © Sears, Roebuck and Co.

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 is

to be used outdoors only, at least 24 inches from the

back and side of any combustible surface. Your

gas grill should not be placed under any surface

that will burn. Do not obstruct the flow of ventilation

air around the gas grill housing.

This outdoor gas grill is not intended to be installed in

or on recreational vehicles and/or boats.

WARNING

Failure to comply with these instructions

could result in a fire or explosion that

could cause serious bodily injury, death,

or property damage.

• Never connect an unregulated LP gas tank to

your gas grill. The gas regulator assembly

supplied with your gas grill 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 in the vicinity of this or any other gas

grill.

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

• Never store an LP gas tank indoors. If you

store your gas grill 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

weIFventilated area. Disconnected LP gas tanks

must not be stored in a building, garage or

any other enclosed area.

• When your gas grill 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 grill. Call Sears at 1-800-4-MY-HOME for

a Sears authorized 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 orifices.

• Never allow children to operate your grill. Do

not allow children to play near your grill.

WARNI NG

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 prop-

erty 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 extinquish, call your fire

department. Do not call near the LP

gas tank because your telephone

is an electrical device and could

create a spark resulting in fire and/or

explosion.

CAUTION: Spiders and small insects occa-

sionally spin webs or make nests in the

grill burner tubes during transit and

warehousing. These webs can lead to a gas

flow obstruction which could result in a fire

in and around the burner tubes. This type of

fire is known as a "FLASH-BACK" and can

cause serious damage to your grill and

create an unsafe operating condition for the

user.

Although an obstructed burner tube is not

the only cause of "FLASH-BACK", it is the

most common cause.

To reduce the chance of "FLASH-BACK",

you must clean the burner tubes before

assembling your grill, and at least once a

month in late summer or early fall when

spiders are most active. Also perform this

burner tube cleaning procedure if your grill

has not been used for an extended period

of time.

To reducethechanceof "FLASH-BACK"(see

CAUTIONon page3)cleantheburnertubesand

burnersbeforefullyassemblingyourgrill.Remove

thecotterpinfromtherearundersideof each

burnerusinga pairof longnosepliers.Carefully

lifteachburnerup andawayfromthegasvalve

orifice,thenreferto Figure1 andperformoneof

thesethreecleaningmethods:

1. Benda stiffwire,(a lightweightcoathanger

workswell)intoa smallhookas shown

below.Runthehookthroughtheburnertube

andinsidetheburnerseveraltimesto remove

anydebris.

2. Usea bottlebrushwitha flexiblehandle.Run

thebrushthroughtheburnertubeandinside

theburnerseveraltimes,removinganydebris.

3. Useanair hoseto forceair througheach

burnertube.Theforcedair shouldpassdebris

orobstructionsthroughthe burnerandoutthe

ports.

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

GAS VALVE ASSEMBLY

ORIFICE BURNER TUBE

Figure 1

TO CLEAN BURNER TUBE,

INSERT HOOKHERE

GAS COLLECTOR BOX

SPARK ELECTRODE AS- j

B NER BURNER PORT

(_) __oooooooo®ooo o o o o

FOOT

BURNER TUBE COTTER PIN

• Size 2 phillips screwdriver

• Size 4 phillips screwdriver

• Adjustable wrench

• Long nose pliers

• Open-end wrench, 11/16" size

• Protective work gloves

• Eye protection

Thefollowingtableillustratesa breakdownofthe hardwarepack.It highlightswhatcomponentsareused

inthevariousstagesof assembly.

Ref. Component Qty. to Use

H005 1/4"x1/2" Phillips Head Screw 4

H008 1/4" Nut 4

H001 3/8" Wheel Bolt 2

H002 Spring Washer 2

H003 3/8" Nut 2

H005 1/4"x1/2" Phillips Head Screw 3

H008 1/4" Nut 3

H005 1/4"x1/2" Phillips Head Screw 7

H008 1/4" Nut 7

H005 1/4"x1/2" Phillips Head Screw 4

H008 1/4" Nut 4

H007 M4x6mm Phillips Head Screw 4

H006 1/4"x5/8" Part-Threaded Bolt 4

H005 1/4"x1/2" Phillips Head Screw 2

H008 1/4" Nut 2

H005 1/4"x1/2" Phillips Head Screw 2

H008 1/4" Nut 2

H005 1/4"x1/2" Phillips Head Screw 4

H012 1/4"xl-3/8" Phillips Head Screw 4

H009 1/4" Lock Nut 4

H004 1/4"x3/4" Phillips Head Screw 8

P0239A Door Handle 2

P5589A Magnetic Door Stop 2

P8080A AA Battery 1

H015 M6 Phillips Head Screw 2

H016 M6 Nut 2

H013 M18x1.5 Nut 1

H014 M8x1.25 Nut

H005 1/4"x1/2" Phillips Head Screw

Purpose of Components

Install Bottom Shelf To Cart Legs

Install Wheels To Cart Legs

Install Rear Panel To Cart

Install Top Panel To Cart

Install Door Stops To Cart

Install Door Handles To Doors

Install Doors To Cart

Install Pressure Cylinder Holder To Cart

(LPG only)

Install Tank Guide To Cart (LPG only)

Restrict Drawer From Being Pulled Out Too Far

Install Grill Head To Cart

Install Side Shelf and Side Burner To Cart

Install To Front Doors

Install To Cart

Install To Electric Ignitor

Install Tool Holder To Side Shelf

Install Pressure Cylinder To Pressure Cylinder Guide

(LPG only)

Install Tank Hook To Pressure Cylinder

(LPG only)

Install Rear Wind Shield To Bowl Side Panel

Actual Size and Quantity of Each Hardware Piece:

/ .... /-- .........

!' // y

... / ,, ?,/

\) ...-/ .............

3/8" Wheel Bolt

Qty. 2 Spring Washer 3/8" Nut

Ref. # H001 Qty. 2 Qty. 2

r-ii /[_

_ j

\ i _

\i ........

M6 Phillips Head Screw

Qty. 2

Ref. # H015(packed with

Ref. # H002 Ref. # H003 Tool Holder)

1/4"x3/4" Phillips

Head Screw

Qty. 8

Ref. # H004

,/ /

1/4"xl/2" Phillips

Head Screw

Qty. 28 (4 for LPG)

Ref. # H005

1/4"x5/8" Part-

Threaded Bolt

Qty. 4

Ref. # H006

M4x6mm Phillips 1/4" Nut 1/4" Lock Nut

Head Screw Qty. 22 Qty. 4

Qty. 4 Ref. # H008 Ref. # H009

Ref. # H007

_:::ii;;;;;;;;;;;;;;;;;;;ii_i Ciiiiiiiiiiiiiiiiiiiiiiiiiiiiiiii;i::_

i;]

Door Handle Part # P0239A

Qty. 2 Scale 1:2

Magnetic Door Stop Part # P5589A

Qty. 2 Scale 1:2

AA Battery Part # P8080A

Qty. 1 Scale 1:2

M18x1.5 Nut

Qty. 1 (for LPG)

Ref. # H013

(attached to

Pressure Cylinder)

M8x1.25 Nut

Qty. 1 (for LPG)

Ref. # H014(attached

to Pressure Cylinder)

M6 Nut

Qty. 2

Ref, # H016(packed

with Tool Holder)

.----i]

, [ !

1/4"xl-3/8" Phillips

Head Screw

Qty. 4

Ref. # H012

Remove all components from the packing carton and place within easy reach. Do not throw the shipping carton

away; instead use it as an elevated assembly surface.

LPG = Liquid Propane Gas

NG = Natural Gas

25a__

25a_

25c

o 22

55 (

(NGonly)64

(LPGonly_ 47

(LPGonly)

41 _ 58

61 30b

(LPG only) only) (forNG)

7 (LPGonly) 60 _,_

REF# DESCRIPTION PART#

1. Lid - Stainless Steel P0152B

2. Lid Side Panel - Left P0145B

3. Lid Side Panel- Right P0144B

4. Temperature Gauge P0615D

5. Name Plate P0459A

6. Lid Handle P0237C

7. Stainless Steel Cooking Rack P1521C

8. Stainless Steel Cooking Grid P1645C

9. Stainless Steel Flame Tamer P1733A

10. Burner Support Bracket P2207C

11. Burner- main P1935A

12. Gas Collector Box w/ Electrode P2618A

13. Ignition Wire Set P2628B

14. Bowl Panel- Left P0751B

15. Bowl Panel- Right P0752B

16. Bowl Panel- Rear P0732A

17. Bowl Panel - Front P0731A

18. Heat Shield P2968C

19. Gas Valve Assembly - main

LPG P32CIA

NG P32C2A

20. Gas Manifold P5027C

21. Electric Ignitor P2503C

22. Control Panel P2957C

23. Control Knob P3430A

24. Control Knob Seat P3430C

25a. Strainer Assembly P1151A

25b. Ice Bucket P1156A

25c. Insulation Bucket P1157A

26. Grease Draining Tray P2736C

27. Grease Receptacle P2717C

28. Insert Plate - Stainless Steel P1131B

29. Side Shelf P1131E

30a. Side Burner Body-outer (for LPG) Pl137C

30b. Side Burner Body-outer (for NG) P1137B

31. Bottom Shelf of Cabinet P1040A

32. Cart Legs - Castor Side P0932A

33. Cart Legs - Wheel Side P0832A

34. Pulled-out Spice Tray PS078A

35. Magnetic Door Stop P5589A

36. Castor Seat P4521A

37. Castor P5109A

38. Regulator and Hose (LPG only) P3632L

39. Wheel Hub - Graphite P5113C

40. Wheel- Graphite P5106D

41. Pressure Cylinder Holder P4033C

(LPG only)

42. Tank Hook (LPG only) P4033A

QTY REF# DESCRIPTION PART# QTY

1 43. Tank Guide (LPG only) P4033B 1

1 44. AA Battery P8080A 1

1 45. Heat-Insulating Spacer P5573A 2

1 46. Fuel Gauge Assembly (LPG only) P80F9B 1

1 47. Fixing Ring (LPG only) P80F9C 1

1 48. Tool Holder P55B6B 1

1 49. Screw Cover P55B6C 2

3 50. Tool Hook P55B6D 5

3 51. Rain Shield P80D5A 6

1 52. Rear Panel P4325A 1

6 53. Top Panel of Cabinet P1040B 1

3 54. Front Door P4324A 2

1 55. Door Handle P0239A 2

1 56. Pot Support PSOC6A 1

1 57. Side Burner Body - Inner P2323B 1

1 58. Electrode Assembly P2627A 1

1 59. Burner Assembly - Side Burner P1920A 1

1 60. Gas Valve Assembly - Side Burner 1

LPG P3298E

NG P32C3A

61. Gas Valve Bracket P80C9A 1

62. Connection Tube P3983E 1

63. N.G. 12' Hose Kit (NG only) P3718A 1

64. Air Shutter (NG only) P80C7A 6

65. Rear Wind Shield P8099A 1

66. Heat Shield of Cooler P2971A 1

--- Owner's Manual P47A1D 1

--- Hardware Pack (contents pg 5/6) P55E9A 1

If there are damaged or missing parts when you

unpack this unit from the shipping box, or you have

questions about assembly, call us 8am - 8pm CST,

Monday through Friday at:

1- 888-317-7642

For the repair or replacement parts you need:

Call 6 am - 11 pm CST, 7 days a week

1-800-366-PART

To make sure you obtain the correct replacement

parts for your Kenmore Elite gas grill, please refer

to the part numbers on this page. 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 void your product warranty.

Beforeassemblingyourgasgrill,usetheparts

Figure 1

DRAWER CHANNEL

list to check that all necessary parts are included.

Inspect all parts for damage as you proceed. Do not

assemble or operate your grill if it appears damaged.

If you have questions during the assembly process, call

8am - 8pm CST, Monday through Friday,

1-888-317-7642

Remove the white PVC protective film from

stainless steel surfaces before assembly.

CAUTION:

While it is possible for one person to assemble

this gas grill, obtain assistance from another

person when handling some of the larger, heavier

pieces, especially the grill head.

Remove all cart parts, hardware, and grill head

from carton. Assemble the gas grill on a protective

work surface, such as the shipping box, to avoid

scratching surfaces. Refer to parts list and hard-

ware pack illustrations to help assemble your grill.

Assembling The Grill Cart

1. Position Bottom Shelf (Parts List Item #31) with

its front vertical ledge facing down. Before

attaching Cart Legs to the Bottom Shelf, make

sure its 2 holes for Door Stop are located in

the front. See Fig. 1. Install the Cart Legs-

Castor Side on the left side of the Bottom

Shelf, with the Drawer Channel facing in. The

90 degree lip on sides and back of Bottom

Shelf must be on the outside of the Side

Panels for proper fit. Secure using 2 of the

1/4"x1/2" Phillips head screws and nuts

provided. Install the Cart Legs-Wheel Side to

the other side of Bottom Shelf by using the

same-sized screws and nuts.

CARTLEGS

CASTOR

SEAT

HOLES FOR

DOOR STOP

Figure 2

SEAT I

CASTOR

/ SIDE PANEL

BOTTOM SHELF

OF CABINET-

Parts List Item #3I

IMPORTANT:

The 90 degree

lip of Bottom

Shelf should be

on outside of

Side Panel.

REAR PANEL

SIDE PANEL

2. Install Rear Panel to inside of Side Panels using

3 of the 1/4"x1/2" Phillips head screws and nuts.

See Fig. 2.

3. Screw the 2 Castors into Castor Seats (see

bottom of Cart Legs-Castor Side). Turn threaded

castor stem by hand, clockwise until it stops.

Tighten with an Open-end 11/16" wrench. See

Fig. 2.

4. Install the 2 Wheels to the Cart Legs-Wheel

Side, by inserting the wheel bolt through the

wheel and axle hole on the cart leg as shown

in Fig. 2. Put spring washer and 3/8" nut onto

bolt and tighten securely using a size 4 phillips

screwdriver. Do not overtighten or wheel wilt not

turn freely. Snap Wheel Hub Caps onto wheels.

Figure 3

HOLES FOR

DOOR STOP

WHEEL

WHEEL HUB

IMPORTANT:

The 90 degree

Shelf

should be on

outside of Rear

Panel.

CABINET-Parts

List Item #53

5. Position Top Panel (Parts List Item #53) with its

front vertical ledge facing up. Before installing the

Top Panel, make sure its 2 holes for Door Stop

are located in the front. Place Top Panel into

position with 90 degree lip on outside of Rear

Panel. See Fig. 3. Secure firmly using 7 of the

1/4"xl/2" Phillips head screws and nuts provided.

Assembling The Cabinet Doors

Install Door Stops to Bottom Shelf and Top

Panel of Cabinet. See Fig. 4. Secure firmly

using 4 of the 1/4"xl/2" Phillips head screws

and nuts.

If you haven't already done so, remove the

white protective film from the stainless steel

Doors. Attach a Door Handle to each Front

Door using 2 of the M4x6mm Phillips head

screws provided. See Fig. 5. Be careful not to

scratch the door surfaces.

When installing the Front Doors, make sure

the door bolt holes are located on the hinge

sides of the Cart Legs.

Install either Front Door by inserting 1/4"x5/8"

part-threaded bolt through the lower door bolt

hole of the Front Door and into the tapped

hole of the Bottom Shelf. Tighten securely.

Next, align the upper door bolt hole of Front

Door with the tapped hole in the Top Panel of

Cabinet. Insert 1/4"x5/8" part4hreaded bolt

provided and tighten securely.

5. Repeat these steps to install the other Front Door.

How To Level The Grill Cart So The Doors Line-Up

When the top edge of the cabinet doors do not line-up

your grill cart needs to be leveled. This step is often

required after initial assembly and when your grill has

been moved to a new location. To level your grill cart,

use an 11/16" open-end wrench to unscrew either front

or rear Castor counterclockwise from its Castor Seat

(see bottom of the Cart Leg) until the cabinet doors are

aligned. See Fig. 5.

Figure 4

HINGE ,'

OF CART LEGS

DOOR STOF

Foundin

HardwarePack

BOI_OM

SHELF

Figure 5

UPPER DOOR

BOLT HOLE

DOOR

HANDLE

TAPPED HOLE

FRONT DOOR

LOWER DOOR

BOLT HOLE

TOP PANEL

OF CABINET

Assembling The LP Gas Tank Hook

Attach the Pressure Cylinder Holder and Tank

Guide to the Cart Legs-Wheel Side of grill as

shown in Fig. 6. Align the tapped holes of both

parts with the holes on Side Panel. Secure firmly

using 4 of the 1/4"x1/2" Phillips head screws and

nuts provided.

Assembling The Grill Pulled-out Spice Tray

1. Install 2 of the 1/4"x1/2" Phillips head screws

to the rear of the Track. Without these screws

the Pulled-out Spice Tray will not stop properly.

2. Slide the Pulled-out Spice Tray into the Tracks

until it stops. See Fig. 7.

Install 2 of the 1/4"xl/2" Phillips head screws

to the front of the Track. This important step

prevents the Pulled-out Spice Tray from being

pulled outside the tracks. See Fig. 7.

Figure 6

PULLED-OUT

SPICE TRAY

Figure 7

FOR PULLED-OUT

SPICE TRAY

PRESSURE

CYLINDER

HOLDER

TANK GUIDE

Installing The Grill Head

Now that you've assembled the grill cart you

can install the pre-assembled Grill Head. See

Fig. 8. To reduce the weight of the Grill

Head, we suggest you open the Grill Lid and

remove the packed components. Even with

the components removed, this step requires 2

people to lift and position the Grill Head onto

the grill cart. Be sure to align the 2 holes

beneath the hang ledge on each side of the

Grill Head with the 2 holes on each cross

brace of cart. Raise Grill Lid and insert 4 of

the 1/4"xl-3/8" Phillips head screws and lock

nuts and tighten securely.

2. From the back side of grill head, install the

Grease Draining Tray. See Fig. 8.

3. Center the Grease Receptacle under Grease

Draining Tray. See Fig. 8.

. Install Rear Wind Shield between both Bowl

Side Panels by using 2 of the 1/4"x1/2"

Phillips head screws provided. See drawing

below.

PULLED-OUT

SPICE TRAY

Figure 8

GRILL HEAD

I I

I !

I I

FOR PULLED-OUT

SPICE TRAY

GREASE GREASE

DRAINING RECEPTACLE

HANG LEDGE

CROSSBRACE

Installing Side Burner and Side Shelf Figure 9

1. Remove and discard the protective rubber boots

from the Side Shelf and Side Burner braces.

2. Enlisting the aid of an assistant, attach Side Burner

to the wheel side of grill. Align the 4 holes on the

Side Burner Frame with those holes on the Cart

Legs. Tighten securely using 4 of the 1/4"x3/4"

phillips head screws provided. Remove the fastening

strip frome burner befor use. Attach the Side Shelf

to the opposite side of side burner. Insert Heat

Shield of Cooler between Cart Legs and Side Shelf

Frame. Tighten securely using 4 of the 1/4"x3/4"

phillips head screws provide. See Fig. 9.

3. The Brass Adaptor of the Gas Valve Assembly

(located directly behind the Side Burner control

knob) has 2 threaded fittings. Connect the Connec-

tion Tube from Grill Head to the horizontal fitting.

Connect hose end of LP gas regulator to vertical

fitting. Tighten both connections securely with ad-

justable wrench. See Fig. 9a.

4. For Natural Gas grills: Connect the hose

end of the 12' Natural Gas Hose to the

vertical fitting as shown in Fig. 9b. Also read

the natural gas safety instructions on the next

page.

5. On both LP gas and natural gas grills, con-

nect the Ignition Wire terminal from Side

Burner with the other from Grill Head. See

Fig. 9. Bind the connected Ignition Wires and

Connection Tube together using the supplied

Fastening Band.

6. Install and slide the 5 Tool Hooks onto the

Tool Holder from the narrow section. For

safety's sake, the Tool Hooks face in the

same direction as both ends of Toot Holder.

See Fig. 9c.

7. Attach the Tool Holder to the left Side Shelf.

Align the holes on Tool Holder with the holes

on the left side of Side Shelf. Secure firmly

using 2 of the M6 Phillips head screws and

M6 nuts packed with the Tool Holder.

8. Slide the 2 screw covers onto both ends of

Tool Holder. See Fig. 9c.

Figure 9c

SIDE SHELF

HEAT SHIELD

OF COOLER

CONNECTION

TUBE

GNITION WIRE FROM

SIDE BURNER

IGNITION WIRE

FROM GRILL HEAD

BAND

NOTCHED HOLE

FOR THE DIAL OF

FUEL GAUGE

SIDE

BURNER

BRASS

GAS

REGULATOR WITH HOSE

LPG MODEL ONLY

Figure 9a (LP gas model only)

GAS VALVE FOR

SIDE BURNER

ADAPTOR

CONNECTION

TUBE FROM

GRILL HEAD

REGULATOR

WITH HOSE

Figure 9b (Natural gas model only)

GAS VALVE FOR

BURNER

BRASS

SCREW COVER

12'NATURAL

GAS HOSE

TOOLHOLDER

TOOLHOOK

FACING INWARDS

NARROW SECTION

CONNECTION

TUBE FROM

GRILL HEAD

Installing Ice Bucket and Insulation Bucket (Cooler

Body Assembly) to left Side Shelf

1. Place the stainless steel Ice Bucket into the left

Side Shelf.

2. From underneath the left side shelf, install the

Insulation Bucket to the bottom of Ice Bucket. See

Fig 9d.

3. Install the Strainer Body through the hole on the

bottom of the Cooler Body Assembly. Fix firmly

from below using the rubber washer and Shank Nut.

4. Snap the cap to the end of Strainer Body.

5. Place the stopper into the Strainer Body.

Figure 9d

_STOPPER

_ STRAINER

BODY

BUCKET

SIDE SHELF

_ INSULATION BUCKET

RUBBER WASHER

SHANK NUT

CAP

Installing LP Gas Fuel Gauge Assembly

1. Unscrew the M18x1.5 and M8x1.25 nuts from

the Pressure Cylinder.

2. Unscrew and remove the Fixing Ring from the

Dial. See Fig. 10a.

3. Insert the end with Pressure Cylinder through

the notched hole on right Side Shelf. See

Fig. 10b. Turn the Dial until it matches the

notched hole, and push it into the hole.

4. Screw the Fixing Ring back to the Dial from

the Pressure Cylinder side. See Fig. 10c.

5. Insert the Pressure Cylinder into Pressure

Cylinder Guide, and secure using the de-

tached M18x1.5 nut. See Fig. 11.

6. Attach Tank Hook to the lower thread of

Pressure Cylinder, and secure firmly using the

detached M8x1.25 nut. Once tank is

connected, the dial wilt indicate amount of

gas in tank.

Your natural gas grill is designed to operate on

natural gas only, at a pressure of 7" water column

(W.C.) (1/4 psig or 1.75 kpa), regulated at the

residential meter. Check with your gas utility

company for local gas pressure and with your local

municipality for building code requirements. If your

residential gas line pressure has not been regu-

lated to 7" W.C., contact your local gas utility

company for professional assistance.

It is recommended that a ShutoffValve be installed at

the gas supply source outdoors. Install at a point after

the gas pipe exits the outside walt and before the

quick-disconnect hose, or install itat the point before

the gas line piping enters the ground.

Pipe sealing compound or pipe thread tape

resistant to the action of natural gas must be used

on all male pipe threads when making the

connection.

Disconnect your gas grill from fuel source when

the gas supply is being tested at high pressures.

This gas grill and its individual shutoff valve must

be disconnected from the gas supply pipe system

during any pressure testing of that system at

pressure in excess of 1/2 psi (3.5kpa).

Turn off your gas grill when the gas supply is

being tested at low pressures. The grill must be

isolated from the gas supply pipe system by

closing its individual manual shutoff valve during

any pressure testing of the gas supply pipe

system at pressures equal to or less than 1/2 psi

(3.5kpa).

Figure lOa

PRESSURE

CYLINDER

Figure lOb

DIAL

Figure 10c

Figure 11

DIAL

FIXING RING

NOTCHED

HOLE

PRESSURE

CYLINDER

FIXING RING

PRESSURE

CYLINDER

TANK GUIDE

_PRESSURE

CYLINDER

PRESSURE

CYLINDER GUIDE

Ignitor Battery Installation - See Fig. 12

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.

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.

Electrode Check - Requires an Assistant

Before placing the cooking components into your

grill, ensure that the Spark Electrode Tip is

properly 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 the following Electrode

Check:

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

Open the Grill Lid.

. Have an assistant stand behind to the right

of the grill and look down at each Gas

Collector Box. NEVER put your face inside

the Grill Head.

. Press the Ignitor Cap and have the assistant

watch for 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. 13 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 the Spark Receiver should be approxi-

mately 3/16".

• Ifthe gap is wider than 3/16" use a pair of long

nose pliers and gently squeeze the Gas Collec-

tor Box until the gap is correct.

• Return the Gas Collector Box to its original

horizontal position, secure the Inside Nut and

try the Electrode Check again.

Figure 12

IGNITOR CAP

AABATTERY

SPRING

CONTACT

Figure 13 - Side View

GAS COLLECTOR BOX

SPARK RECEIVER

IGNITOR SLOT

Installing Cooking Components

Important: Before cooking on your grill the first

time, wash the cooking grids and cooking rack

with warm, soapy water. Rinse and dry thoroughly.

Season with cooking oil regularly. After cooking is

completed, turn grill to HIGH setting for about five

minutes to burn off excess grease or food residue.

Figure 14

STAIN LESS STEEL

COOKING RA(

1. Place the 3 Stainless Steel Flame Tamers on

the lower ledge above burners. See Fig. 14.

They should meet in the center.

STAINLESS STEEL

COOKING

2. Evenly space the reversible Stainless Steel Cooking

Grids on the ledge above the Stainless Steel Flame

Tamers.

STAINLESS STEEL

FLAME TAMER

3. Place the Secondary Cooking Rack into the

slots on the upper left and upper right of grill

bowl panels.

Connecting A Liquid Propane Gas (LP gas)

Tank To Your Grill

1. Hang your filled gas tank on the Tank Hook.

The lower section of the gas tank wilt lean on

the Tank Guide. See Fig. 15. Make sure the

LP gas tank valve is in the full OFF position.

(Turn clockwise to close.)

2. Check the tank valve to ensure it has proper

external mating threads to fit the hose &

regulator assembly provided. (Type 1 connec-

tion per ANSI Z21.58a-1998)

3. Make sure all burner valves are in the OFF

position.

4. Inspect the valve connection port and regulator

assembly. Look for any damage or debris.

Remove any debris. Inspect hose for damage.

Never attempt to use damaged or plugged

equipment.

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.

Figure 15

CONNECTED

QUICK COUPLING

NUT

CAUTION: When the appliance is not in use, the

gas must be turned off at the supply tank.

Open the tank valve fully (counterclockwise).

6. 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 17. 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

1. Turn the burner valves and LP gas tank valve

to the full OFF position. (Turn clockwise to

close.)

2. Detach the hose and regulator assembly from

the LP gas tank valve by turning the Quick

Coupling Nut counterclockwise.

Congratulations

Your Kenmore Elite gas grill is now ready for

use. Before the first use and at the beginning

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 17 of this

manual.

z WARNING

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 immedi-

ately 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 extinquish, call your fire

department. Do not call near the LP

gas tank because your telephone is

an electrical device and could create a

spark resulting

in firc cnd/cr c;,plcslcn.

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

connections. 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.

10.

11.

/!'X WARNING

Failure to open Grill or Side Burner 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.

For grill lighting push and turn the LEFT control

knob to HIGH. To light the Side Burner turn its

control knob to HIGH.

Immediately press the electric ignitor for 3-4

seconds to light the burner.

If the burner does not light, turn the control knob to

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

Once the left grill burner is ignited, the adjacent

burner can be lit by simply turning its control knob

to HIGH.

Adjust control knobs to your desired cooking

temperature.

Lighting Your Grill by Match

To light your gas grill by match, follow steps 1 through

6 of the Basic Lighting Procedures. Then, insert a lit

match through the lighting hole on either side of the

grill. See Fig. 16. Turn the nearest control knob to the

HIGH setting to release gas. The burner should light

immediately.

Figure 16

_HTING

HOLE

Basic Lighting Procedures

1. Familiarize yourself with the safety guidelines at

the front of this 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.

/!X,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.

4. Make sure all gas connections are securely

tightened.

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

the burner you are lighting.

If the grill fails to light properly:

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. Check gas supply and connections.

Repeat lighting procedure. If your grill still fails

to operate properly, turn the gas off at source,

turn the control knobs to OFF, then check the

following:

• Misalignment of burner tubes over orifices

Correction: Reposition burner tubes over orifices.

• Obstruction in gas line

Correction: Remove fuel line from grill. Do not

smoke[ Open gas supply for one second to clear

any obstruction from fuel line. Close offgas supply

at source and reconnect fuel line to grill.

• Plugged orifice

Correction: Remove burners from grill by pulling

cotter pin (beneath burner) using a screwdriver or

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 is suspected in gas valves or

gas valve bracket, please call for repair service at

1-800-4-MY-HOME.

• Misalignment of ignitor on burner

Correction: Check for proper position of the

electrode tip as shown in Figure 13. The gap

between the Spark Electrode Tip and Spark

Receiver should be approximately 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 Ignitorjunction box found

behind the Control Panel. Connect loose Ignitor

wires to junction box and try to light the grill.

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 grill.

To purge air from your gas line and/or

reset the regulator excess gas flow device:

• Turn the control knobs to the OFF position.

• 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 or Side Burner Lid.

• Set control knobs to OFF and open the LP

gas tank valve.

• To light grill push and turn the LEFT

control knob to HIGH. To light the Side

Burner turn its control knob to HIGH.

If all checks or corrections have been made and

you still have questions about operating your gas

grill, call the Manufacturer's 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 fire extin

guisher.

• Open grill lid.

• Once the grill has cooled down, clean

the burner tubes and burners according

to the cleaning instructions found on

page 19 in this manual.

Aswithallappliances,propercareandmaintenance

wiltkeepyourgrillintopoperatingconditionand

prolongitslife.Byfollowingthesecleaningprocedures

onatimelybasis,yourgrillwillstaycleanandwork

properlywithminimumeffort.

CAUTION:

BesureyourgrillisOFFandcoolbeforecleaning.

Takecarenottochiporscratchthepaintedsurfaces

becauseitwiltvoidyourwarrantyagainstrusting.

CleaningTheStainless Steel Cooking Grids

Before initial use and periodically we suggest you wash

your cooking grids in a mild soap and warm water

solution. You can use a wash cloth or brass brush to

clean your cooking grids.

CAUTION:

Never try to clean your cooking grids unless you are

sure the grids are cool to the touch.

Cleaning The Flame Tamers

Periodically you should wash the Flame Tamers in a

soap and warm water solution. Use a brass brush to

remove stubborn burnt-on cooking residue. Dry the

Flame Tamers thoroughly before you reinstall them into

the cooking bowl.

Cleaning The Grease Tray and Receptacle

To reduce the chance of fire, the Grease Draining Tray

and Grease Receptacle should be visually inspected

before each grill use. Remove any grease and wash

grease tray and receptacle with a mild soap and warm

water solution.

Annual Cleaning of 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.

Detach the LP gas regulator assembly from your gas

3. grill.

Remove and clean the flame tamers, cooking grids

4. and grill burners.

10.

11.

Check each spark electrode, adjusting as needed.

The space between the Spark Electrode Tip and

Spark Receiver should be approximately 3/16".

Replace the burners and adjust the gas collector

box. The edge of the collector box should be

overlapping the burner port.

Replace flame tamers and the cooking grids.

Reconnect the gas source and observe the burner

flame for correct operation.

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 stiffwire or

brass brush that might remove paint during the clean-

ing process.

Cleaning Exterior Stainless Steel Surfaces:

Weathering and extreme heat can cause exterior

stainless steel surfaces to turn tan in color. Use a

foam or cream Stainless Steel Cleaner to polish the

stainless steel surfaces of your grill. Never use abra-

sive cleaners or scrubbers because they will scratch

and damage your grill. Follow these steps for the best

results.

Turn the LP gas tank valve (clockwise) to the full OFF

position. Disconnect the regulator and hose assem-

bly from LP gas tank. Cover exposed gas fitting with

aluminum foil.

2. Remove dirt or grease using a soft cloth and polish

stainless surfaces. Wipe with a soft cloth.

3. Remove aluminum foil from exposed gas fitting and

allow grill to air dry before attaching the regulator

and hose to your LP gas tank.

5. Cover each gas valve orifice with aluminum foil.

6. Brush the inside and bottom of the grill with a stiff

brass 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.

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 full OFF position.

2. Turn the LP gas tank valve (clockwise) to the full

OFF position.

3. Detach the regulator assembly from the LP gas

tank by turning the Quick Coupling Nut

counterclockwise.

Remove the cooking grids, flame tamers, and

grease trays from your grill.

Remove the cotter pin from the rear underside of

each burner using a pair of long nose pliers.

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 wire brush to clean the entire outer surface

of each burner until free of food residue and dirt.

2. 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

GAS VALVE ASSEMBLY

ORIFICE BURNER TUBE

Figure 1

TO CLEAN BURNER TUBE,

INSERT HOOKHERE

GAS COLLECTOR BOX

SPARK ELECTRODE AS- j

BURNER BURNE i PORT

o o o o o o o o o o o o o'o o o o o o o o o o _ o o o o

BURNER TUBE COTTER PIN

Question:CanIconvertmyKenmoregasgrillfrom

onefueltypetoanother?

Answer:YourKenmoregasgrillismanufacturedto

exactspecificationsandisapprovedbytheCanadian

StandardsAssociation(CSA)forLPgasuseonly.For

yourownsafety,conversionkitsarenotavailableand

anyattempttoconvertyourgrillfromLPgastoNatural

Gaswillvoidyourproductwarranty.

Question:Whydoesn'tthehoseandregulatorassem-

blysuppliedwithmynewKenmoregrillfittheolderLP

gastankI'veusedforyears?

Answer:TheU.S.Governmentregulatesgasappliances

andLPgastanks.Whenevernewregulationsarepassed

theLPgastankfittingsarealtered.Ifyourtankdoesnot

fitthehoseandregulatorsuppliedwithyournewgrill,the

tankisoutdatedandmustbereplaced.

Question: What can cause grill parts to rust and what

affect does it have on the grill materials.

Answer: Rusting is a natural oxidation process and may

appear on cast-iron and steel parts. Rust will not affect

the short term performance of your grill or affect the taste

of your foods.

Stainless steel grill parts will not rust. However, weather-

ing and extreme heat can cause stainless steel Lid

surfaces to turn tan color. This is discoloration, not rust.

Question: How can I minimize the risk of rust or

stainless steel discoloration?

Answer: To protect against the natural rusting process,

the Grill Bowl, Burners, Cooking Grids and Flame Tamers

have a porcelain finish. However, dropping, scraping or

scratching these items will damage the porcelain finish

and allow rusting. We recommend you "season" these

items before and after each use. Consistent seasoning

will help deter rusting and will create an easy to clean

cooking surface.

Weathering and extreme heat can cause exterior

stainless steel surfaces to turn tan in color - which is

not to be confused with rust. Machine oils used in the

manufacturing process of stainless steel can also

cause this tanning color. After removing the protective

PVC film from your Grill Lid use a Stainless Steel

Cleaner to polish the inside and outside of your grill

Lid. Never use abrasive cleaners or scrubbers. Follow

the easy "Cleaning Exterior Stainless Steel Surfaces"

procedures found in this Owner's Manual.

Question: How do Iseason Cast Iron?

Answer: Before and after each cookout, apply a thin

layer of cooking oil, spray or vegetable shortening to

each Cooking Grid and optional cast-iron accessory. Be

sure to coat the entire surface including edges and any

areas with chipped porcelain. Insert the Cooking Grids

and accessories into your grill and warm 2 to 3 minutes.

Question: Sometimes my grill does not light when I

push the Ignition Button. Why?

Answer: Refer to the Lighting Instructions in this

Owner's Manual. Also check these common causes:

• Ignition AA battery may need replacing.

• Ignition 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 grill from the weather?

Answer: A good quality grill cover should be used to

protect your grill when not in use. Kenmore Grill Cover

# 15812 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 grill wilt

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 authorized

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

can be dangerous and will also void your product

warranty. You will need your model number and serial

number to order parts.

Question: Are the serial and model numbers of my

grill listed somewhere for future reference?

Answer: This information is listed on a silver label found

on the right side of your Grill Head under the Side Shelf.

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 18, step 4, or call the

Customer Service Helpline at the number shown

below.

WARNING

Your grill will get very hot. Never lean

over the cooking area while using your grill.

Do not touch cooking surfaces, grill housing,

grill lid or any other grill parts while the grill

is in operation, or until the grill has cooled

down after use.

Failure to comply with these instructions may

result in serious bodily injury.

Bum-off

Before cooking on your gas grill for the first time, you will

want to "burn off" the grill to eliminate any odor or

foreign matter. Just ignite the burners, close the lid, and

operate grill on the HIGH setting for three to five minutes.

CAUTION:

Operating your grill on the HIGH setting for longer than

five minutes may damage certain parts of your grill. Do

not leave your grill unattended.

Preheating

To preheat, light your grill on HIGH, close the lid and

follow this timetable:

• For high temperature cooking, preheat grill

3 to 5 minutes.

• For tow temperature cooking, preheat grill

3 minutes.

• To slow cook, preheating is not necessary.

Cooking Temperatures

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

searing steaks or chops and for burning food residue

off the grill after cooking is complete. Never use the

HIGH setting for extended cooking.

Medium to Low settings: Most recipes specify

medium to low settings, including all smoking, rotis-

serie cooking and for cooking lean cuts such as fish.

NOTE: Temperature settings wilt vary with the amount

of wind and temperature outside your home.

Direct Cooking

The direct cooking method can be used with the

supplied cooking grids, optional griddle or cooking pan

placed directly over the lit grill burners. Direct cooking

requires the grill lid to be open. This method is

ideal for searing and whenever you want meat, poultry

or fish to have an open-flame barbecued taste. Deep

frying and smoking are also best cooked in this

manner because they require direct heat.

Indirect Cooking

The indirect cooking method can also be used with the

supplied cooking grids, optional griddle, or cooking

pan. To cook indirectly, the food should be placed on

the left or right side of your grill with the burner lit on

the opposite side. Or place your food on the secondary

cooking rack mounted inside your grill bowl and light

the outer grill burners. Either way, indirect cooking

must be done with the lid down.

Seasoning Cooking Grids and Cast-Iron

Before and after each cookout, apply a thin layer of

cooking oil, spray or vegetable shortening to each

cooking grid and/or optional cast iron cooking

accessories. 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.

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.

WARNI NG

Do not line the bottom of the grill housing

with aluminum foil, sand or any substance

that wilt restrict 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 Elite gas grill is now ready to grill.

Remember to keep the lid open 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. A favorite

on the grill is sausages. Always cook them slowly and

if they're particularly fatty, it may be best to partially

boil them first.

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 wilt vary according to meat thickness.

Grilling Hamburger 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 tit 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 lid and

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 grill lid. Grilling

times wilt 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 down. Raise lid,

place pork on cooking grid and cook until

seared. Reduce heat to medium and cook

until done. Grilling times will vary according to

meat thickness.

Cut of Meat

T-bone steak

Sirloin steak

Beef spare ribs

Porter house steak

New York strip steak

Hamburgers

Sausages

Chicken breast

(cook with bone down)

Chicken wings

Drumsticks

Whole bird

(cook with breast up)

Pork spare ribs

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

Rare: 4-8 minutes

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

grill 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 grids.

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 if desired. 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

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 grids or an optional griddle. 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 vegetablesiparticularly 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 grill performance so we suggest you watch

the grill thermometer and adjust the heat accordingly.

Cooking times for foods prepared with the direct

method will be much shorter mainly because of the

direct heat sourse and softness of the food. Timing will

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. Place your

meat inside an optional roasting rack and cooking pan

that allows you to collect juices for making gravy. You

can also use the supplied cooking grid with an alumi-

num drip pan underneath. Either way, indirect cooking

requires the lid of your grill to beclosed.

Preheating your grill is not required for slow 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 is to 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 the 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 is cooked, remove it from your grilland

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 deserts 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 castqron 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

Oven Temperature

Slow 300° - 340° F

Moderate 355° - 390° F

High 410°-480 ° F

indirect cooking method. Therefore, your cooking pan

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

the burner liton the opposite side.

Tips for Baking

Prepare your favorite recipe as you would in the kitchen.

Foods cooked in the grill for long periods of 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 ifrequired.

Watch the temperature, and adjust to cook according to

your recipe directions.

Recommended Grill Setting

Both outside burners on low

One outside burner on high and the other outside burner

on low

Both outside burners on high

STIR-FRYINGTECHNIQUES

Thismethodofcookingispopulararoundtheworldand

canbeeasilyaccomplishedoutdoorsonyourKenmore

Elitegasgrill.It'saquickandhealthfulwayofprepar-

ingacompletemealusingmeat,poultryorseafoodin

infinitecombinationswithotherinterestingingredients

likevegetables,riceornoodles.

Preparing to Stir-fry

Although it is possible to stir fry in other dishes, the

wok is your best tool. 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 the wok directly over 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-FRYING TECHNIQUES

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 reach for the skyinot

the ceiling of your kitchen.

Preparing to Deep-fry

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

direct heat with the grill lid raised.

Fill the 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

of deep-flied 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

temperature.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

the pan to cool. When the oil is cool, remove all

remnants of fried foods by straining it through a fine

metal sieve. Once the oil is quite cool, store it ina

clean bottle for future use.

Vegetables are generally easy to cook on the grill. The

cooking rack makes itconvenient 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 it for warming French

bread, garlic bread, croissants or even bagels.

A small whole fish wrapped in foil also cooks welt in

the cooking rack. Parcels of seafood such as

scallops, prawns and sliced fish fillets prepared in a

sauce and portioned into small foil wraps cooks well

this way, too.

ROTISSERIETECHNIQUES

Rotisseriecookingproducesfoodsthataremoist,

flavorfulandattractive.Althoughtherotisserieismost

commonlyusedforcookingmeatorpoultry,nearly

anythingcanbeusedifpreparedproperly.

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 if you

wish. Pull the neck skin down and, using a small

skewer, fix it to the back of the bird. Push the rotis-

serie 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 above.

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

sections. If protruding bones or wings brown too

quickly, cover with pieces of foil.

Tips for Rotisserie Cooking

When rotisserie cooking, the majority of heat will come

from an indirect source. In other words, the burners at

each end of the grill are lit and the food is placed

centrally on the rotisserie, with no direct heat source

underneath. To catch any drips from the rotisserie food

itwill be necessary to remove the cooking grids and

then place a drip pan directly under the food. These

drippings can be used to make gravies and other

sauces to accompany the cooked meats. Place the lid

down over the food when you start to cook.

The cooking times on a rotisserie will be approximately

the same as for oven cooking.

SMOKING TECHNIQUES

Smoking gives food a distinctive, delicious flavor. This

surprisingly quick and versatile cooking method expands

the creative chef's menu with endless new and innovative

ways to prepare popular barbecue dishes.

Preparing to Smoke

All you need for smoking on your Kenmore Elite gas

grill is a cooking pan and roasting rack. First, line the

inside of the pan with foil. The smoking agent, either

pure wood chips or smoking mix, is sprinkled over the

foil. Dried herbs and spices may also be added to

produce different flavors. Place the cooking pan

directly over the burner. The direct heat will eventually

produce smoke and season the food. Elevate your

food above the cooking pan with a roasting rack or

baking rack.

Tips for Smoking

You can reduce the strength of the smoke flavor by

only smoking for half or three quarters of the cooking

time, then roast your food until done. The heat re-

quired for smoking is normally low to medium.

Foods naturally high in oils lend themselves well to

smoking, while drier foods benefit from a marinade.

Red meats, poultry, game, fish and seafood can all be

smoked easily in your new grill. You can also rub the

food with herbs, spices or flavored oils. An enormous

array of foods can be smoked in your Kenmore Elite

gas grill to produce stunning results with very little

effort. Here are a few suggestions:

• Tuna steaks, marinated in Asian flavors of sesame

oil, 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 marinade can

be used for a whole leg or rack of lamb.

ONION BURGERS

A honey and mustard sauce glazes the onion slices

as they cook alongside these delicious burgers. For

optimal sweetness, select Vidalia or Walta Walla

onions. Makes 4 open face burgers.

Ingredients

2 large sweet onions, sliced (12 to 16 ounces)

2 tablespoons margarine or melted butter

2 teaspoons dry mustard

2 teaspoons honey

1 pound lean ground beef

1/4 teaspoon salt

1/8 teaspoon pepper

4 slices Texas toast

4 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 drizzle over onions. Cover pan with lid

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

completely enclose onionsileaving space for steam

to build. Place pan or foil packet on grill directly over

medium heat for 15 minutes with the grill hood up.

Preparing Burgers

While onions are cooking, combine ground beef, salt

and pepper in a medium bowl and mix well. Shape

mixture into four 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

ifdesired.

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 large tomato, seeded and finely chopped

1/2 cup finely chopped green pepper

1/4 cup finely chopped red onion

2 finely chopped, seeded jalapeno peppers

1 garlic clove, minced

1 tablespoon snipped cilantro

1/4 teaspoon salt

1 1/2 pounds lean 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, cilantro and salt in a bowl. Set

aside 2 tablespoons of salsa. Cover and chill remain-

ing salsa until serving time.

Preparing Burgers

In another bowl, combine ground beef with 2 table-

spoons of reserved salsa, mix well. Shape mixture

into six 1/2 inch thick burgers and place on the grill

directly over medium heat with hood up. Grill for 13

to 15 minutes or until no pink remains. Turn burgers

once, halfway through grilling time. Arrange 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 hotdogs"Chicago-style"with pickled peppers!

Makes 4 servings.

Ingredients

1/3 cup ketchup

1/4 cup chopped pickled peppers

2 tablespoons pickle relish

2 tablespoons chopped onion

1/4 teaspoon poppy seed

4 fully cooked 4-ounce jumbo hot dogs

4 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.

RIBEYESTEAKSWITHGRILLEDGARLIC

Astheycook,thegarlicclovesmellowinflavor,

makingadelicioussauceforanygrilledmeat.Andfor

anappetizer,spreadthesoftenedclovesovertoasted

slicesoffrenchbread!Makes4servings.

Ingredients

whole head of garlic

tablespoons olive oil or cooking oil

tablespoon snipped fresh basil, or 1/2

teaspoon dried basil, crushed

tablespoon snipped fresh rosemary or 1/2

teaspoon dried rosemary, crushed

twelve-oz, boneless rib 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

garlic 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 garlic 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 grill for 5 to 8 minutes more, or

until cooked to taste. Then remove steaks and place

on platter. Remove garlic and drizzle its juices over

your steak. Remove the softened garlic 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 garlic

powder. Coat both sides of steak with mixture. Grill

steak with hood up, directly over medium heat for 6

minutes. Turn steak and grill 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

2 pounds American style pork spareribs

1/2 cup barbecue sauce

1/2 cup tomato sauce

2 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 mintes and place the ribs on

cooking grid. 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 1/2 teaspoon

dried basil, crushed

1/8 teaspoon garlic powder

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

cut 1-inch thick

MARINATED TU NA STEAK

Experiment with unique dishes, like this tuna steak

recipe boasting a delicious wine marinade!

Makes 4 servings.

Ingredients

4 6-ounce fresh or frozen tuna steaks cut 1 inch

thick. Thaw fish if frozen

1/3 cup dry white wine

1 tablespoon lemon juice

1 tablespoon olive oil or cooking oil

1 clove garlic, minced

2 teaspoons snipped fresh rosemary, crushed,

orl/2 teaspoon dried rosemary, crushed

1 teaspoon snipped fresh oregano, crushed, or

1/4teaspoon dried oregano, crushed

1/4 teaspoon salt

Preparation

Combine wine, oil, garlic, rosemary, oregano and

salt. Place tuna steak in plastic bag and into

shallow 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 grilland 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 remaining mixture.

ALMOND COATED TROUT

This delicious recipe is unique and easy to prepare on

your Kenmore Elite gas grill. Makes 4 servings.

Ingredients

2 trout

1/2 cup all purpose flour

1 egg, lightly beaten

1 cup sliced almonds

1/3 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 cast-iron 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.

SOUTHWESTCHICKENBREASTS

Thispopularrecipecanalsobeagrilledchickensalad!

Slicechickenintosmallstripsandplacethemontop

ofshreddedlettucewithavocadodressingandtopwith

cheese!Makes 6 servings.

Ingredients

1/4 cup dry white wine

2 tablespoons olive oil or cooking oil

2 teaspoons snipped fresh tarragon or 1/4

teaspoon dried tarragon, crushed

1/4 teaspoon salt

6 skinless, boneless chicken breast halves

2 avocados, pitted, peeled and chopped

1 tomato, chopped

1 clove garlic, minced

2 tablespoons finely chopped seeded

green chili peppers of your choice

2 green onions, finely chopped

1 tablespoon snipped fresh cilantro

1 tablespoon honey

1 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 dishithen 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 welt

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.

BARBECUEDCHICKEN

Another backyard favorite, this recipe includes an

easy to make, sweet and spicy sauce.

Makes 4 servings.

Ingredients

1/2 cup ketchup

1/4 cup orange marmalade

1 tablespoon vinegar

1/2 teaspoon celery seed

1/2 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.

TRADITIONALHOLIDAY TURKEY

Imagine everyone's surprise when you serve your next

holiday turkeyicomplete with dressingidelicious

and tender straight from the grill[ 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. 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, insert butter

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 necessary,

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 alternate 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 again!

Follow this pizza dough recipe, or purchase ready-

made pizza dough found in your grocers refrigerated

sectioninext 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 Pi77a 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 cooking pan in center of grill 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

2 tablespoons oil

1 onion, cut into wedges

1 carrot, thinly sliced

2 cups broccoli, cut into small flowerets

1 red pepper, sliced

2 sticks celery, thinly sliced

1 cup snow peas

1/2 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 veg-

etables 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

4 medium sweet onions (4-5 ounces each)

1 tablespoons margarine or butter, melted

1 teaspoon Dijon-style mustard

1/8 teaspoon hot pepper sauce

1 tablespoon brown sugar

1 pepper (optional)

Preparation

Peel onions, then cut almost completely through each

onion, forming 8 wedges. Onion will 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. Sprinkle 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 grill, 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 serve

warm.

GRILLED POTATO SKINS

Serve these crispy potatoes as a snack or side dish.

We've included microwave instructions for a timesav-

ing short cut. Makes 12 servings.

Ingredients

6 baking potatoes (about 8 ounces each)

3 tablespoons margarine or butter, melted

1/2 cup picante sauce

1 cup shredded cheddar cheese (4 ounces)

3 slices bacon, crisp-cooked and crumbled

or use prepackaged bacon bits

1 chopped tomato (optional)

1 diced green onion (optional)

1/2 cup sour cream (optional)

Preparation

Puncture clean potatoes with a fork, wrap in aluminum

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 crisp. Sprinkle each potato

skin with tomato and green onion and then top with

sour cream, if desired.

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Kenmore 141168600 gas grill

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