Owner's Manual
®
Liquid PropaneGas Grill
Model 141.15337
Natural Gas Grill
Model 141.17337
WARNING:
Read this Owner's Manual carefully and be sure
your gas grill is properly assembled, installedand
maintained. Failure to follow these instructions
could result in sedous bodily injuryand/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 the consumer after delivery and/or installa-
tion.
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.
P80106054A - Date: 2003/10/28
Warranty ..................................................... 2
Safety Instructions .................................... 2
Hardware ..................................................... 6
Parts Diagram and Lists ..................... 10
Assembly Instructions .............................. 13
Lighting Instructions ................................. 24
Cleaning and Maintenance Instructions...27
Frequently Asked Questions ................ 29
Cooking Instructions ............................. A-1
Cooking Guide and Recipes ............. A-2
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 grill parts if they are defec-
tive 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 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
/_kWARNING
Combustion byproducts produced when using
this product contain chemicals known to the
State of California to cause cancer, birth
defects, or other reproductive harm.
/_kWARNING
Failure to comply with these instructions
could result in a fire or explosion that
could cause serious bodily injury, death, or
property damage.
/_kWARNING
Your grill will get very hot. Never lean over
the cooking area while using your grill. Do not
touch cooking surfaces, grill housing, 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.
Z_WARNING
(a) Do not store a spare LP-gas cylinder
under or near this appliance;
(b) Never fill the cylinder beyond 80 percent
full; and
(c) If the information in "(a)" and "(b)" is not
followed exactly, a fire causing death or
serious injury may occur.
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 such as candle,
cigarette, lighter, etc., that could cause gas to
ignite.
3.Open the Grill Lid.
4. If odor continues, immediately call your gas
supplier or your fire department.
2
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
The installation must conform with local codes or, in
the absence of local codes, with either the National
Fuel Gas Code, ANSI Z223.1/NFPA 54, or CAN/
CGA-B149.1, Natural Gas and Propane Installation
Code.
©Sears, Roebuck and Co.
CorrectLP GasTankUse
LPgasgdllmodelsaredesignedfor usewitha
standard20 lb.LiquidPropaneGas(LPgas)tank,
notincludedingdllbox.Neverconnectyourgas
gdllto an LPgastankthatexceedsthiscapacity.A
tankof approximately12inchesin diameterby
18-1/2incheshighis themaximumsizeLPgas
tankto use.You must usean "OPD" gas tank
which offers a listed Overfill Prevention Device.
This safety feature prevents tank from being over-
filled which can cause malfunction of LP gas tank,
regulator and/or grill.
The LP gas tank must be constructed and marked
in accordance with the Specifications for LP-Gas
Cylinders of the U.S. Department of Transportation
_D.O.T.) or the National Standard of Canada, CAN/
A-B339, Cylinders, Spheres and Tubes for Trans-
portation of Dangerous Goods; and Commission, as
applicable.
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
connection 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 is
to be used outdoors only, at least 24 inches from the
back and side of any combustible surface. Do net
locate this appliance under overhead unprotected
combustible surfaces. 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.
• 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 upright position.
Do not store (or use) gasoline or other flammable
vapors and liquids in the vicinity of this gas grill.
• LP gas tanks not connected for use must NOT be
stored on bottom shelf or 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
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 can be seen
after opening the doors (if applicable), 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 unnec-
essary 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 (1-800-469-4663) for a
Sears authorized replacement hose.
• Never light your gas grill with the lid closed or
before checking to ensure the burner tubes are
fully seated over the gas valve orifices.
• Never allow children to operate your gdll. Do
not allow children to play near your grill.
i 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
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 proper fire extin-
guisher.
• 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 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 gdll. For help
call the Customer Service Helpline for assis-
tance, 8am - 8pm CST, Monday through
Friday 1-888-317-7642.
3
Figure 1 (Natural gas model only)
IMPORTANT: your Kenmore Natural Gas Grill can-
not be converted to use LP Gas. Attempting to do
so is extremely hazardous and wilt also void the grill
warranty.
Your natural gas grill is designed to operate on
natural gas only, at a pressure of 7" water column
(W.C.) (1/4 psi 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
regulated to 7" W.C., contact your local gas utility
company for professional assistance.
It is recommended that a Shutoff Valve be installed
at the gas supply source outdoors. Install at a point
after the gas pipe exits the outside wall and before
the quick-disconnect hose, or install it at the point
before the gas line piping enters the ground.
See Fig. 1.
• Pipe sealing compound or pipe thread tape resis-
tant 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).
Turno_ gnlwhen_e gassupp@_
bei%g_s_d atbw p_sstm_s.The gm]hnustl_
9o_=d f_m _e gassupp]fp_esks_m by
cbsi anualshum va edrd
anypm_su_ _stflgof_e gas supp]/p_e
atp_ssm£s equal_Dor]_ssfizgn1/2psi
S a).
TO GRILL
_'_ INSIDE
_'_ WALL
OUTSIDE
WALL
MALE _.
FITTING
LOCKING
SHUT OFF
J
QUICK
DISCONNECT
GAS SUPPLY
SHUT OFF
4
CAUTION:Spidersandsmallinsectsocca-
sionallyspinwebsor makenestsin thegrill
BurnerTubesduringtransitandwarehousing.
Thesewebscan leadto a gasflowobstruc-
tion whichcouldresultin a firein and
aroundtheBurnerTubes.Thistypeof fire is
knownas a "FLASHBACK"andcan cause
seriousdamageto yourgdllandcreatean
unsafeoperatingconditionfor theuser.
To reducethechanceof "FLASHBACK",you
mustcleanthe burnertubesbeforeassem-
blingyourgrill,andat leastoncea monthin
latesummeror earlyfall whenspidersare
mostactive.Alsoperformthis BurnerTube
cleaningprocedureif yourgdllhasnotbeen
usedfor an extendedperiodof time.
To reducethechanceof "FLASHBACK"(see
CAUTIONat right)cleantheBurnerTubesand
Burnersbeforefully assemblingyourgdll.Re-
movetheCotterPinfromthe rearundersideof
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 debds.
{ ')
. Use a bottle brush with a flexible handle.
Run the brush through the Burner Tube and
inside the Burner several times, removing any
debds.
.
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.
Figure 1 SPARK ELECTRODE AS- GAS COLLECTOR BOX
INSERT HOOK HERE
HEAT-INSULATING RING BURNER TUBE COTTER PIN
• 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
/ kWARNING
The location of the Burner Tube with
respect to the Orifice is vital for safe
operation. Check to ensure the Orifice is
inside the Burner Tube before using your
gas gdll. See Fig. 2. If the Burner Tube
does not fit over the Valve Odfice, lighting
the Burner may cause explosion and/or fire.
Figure 2
GAS VALVE ASSEMBLY
r-
5
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.
H001
H002
H039
H019
H017
H017
H019
H017
H006
H017
H022
H017
H018
H029
P05301001A
P00215019H
P05318022B
P03412331C
P05501010B
H025
H027
P05515101L
P05313023B
H025
P05515102K
Component Qty.
3/8"x85mm Wheel Bolt 2
Spring Washer 2
3/8" Nut 2
1/4"x2" Pattern Head Screw 8
1/4"xl/2" Pattern Head Screw 4
1/4"xl/2" Pattern Head Screw 4
1/4"x2" Pattern Head Screw 4
1/4"xl/2" Pattern Head Screw 4
1/4"x5/8" Partly-Threaded Bolt 4
1/4"xl/2" Pattern Head Screw 2
M4x5mm Pattern Head Screw 4
1/4"xl/2" Pattern Head Screw 4
1/4"x3/4" Pattern Head Screw 8
5/16"x89mm Wing Bolt 1
AA Battery 2
Door Handle 2
Magnetic Door Stop 2
Control Knob 1
Cotter Pin 1
M4x8mm Pattern Head Screw 2
M4 Plain Washer 2
No.17 Customized Wrench 1
Manual Lighting Stick 1
M4x8mm Pattern Head Screw 1
Tightening Tool 1
Purpose of Components
Install Wheels To Cart Legs
Attaches
Attaches
Attaches
Attaches
Attaches
Attaches
Attaches
Attaches
Attaches
Cart Legs To Bottom Shelf
Tank Pull-out Tray Kit To Bottom Shelf
Rear Panel To Cart
Door Bracket To Cart
Door Stops To Cart
Doors To Cart
Cart Spice Basket To Left Door
Door Handles To Doors
Grill Head To Cart
Attaches Side Shelf and Side Burner To The
Grill Head
Secure Gas Tank
Powers The Electric Ignitor
Attaches To Front Doors
Attaches To Cart
Install To Side Burner Valve Stem
Secure To Side burner
Attaches To Side Burner Valve Bracket
Attaches To Side Burner Valve Bracket
Tighten Caster & Wheel Bolt
Attaches To Outside Bowl Panel - Left
Attaches To Outside Bowl Panel - Left
Allows you to tighten Pattern Head Thumb Screws
as needed
6
LPG GAS MODEL ONLY
Actual Size and Quantity of Each Hardware Piece:
3/8"x85mm Wheel Bolt 3/8" Spring Washer 3/8" Nut
Qty. 2 Qty. 2 Qty. 2
Ref. # H001 Ref. # H002 Ref. # H039
1/4"x2" Pattern Head Screw
Qty. 12
Ref. # H019
1/4"x3/4" Pattern Head Screw
Qty. 8
Ref. # H018
1/4"xl/2" Pattern Head Screw
Qty. 18
Ref. # H017
1/4"x5/8" Partly-Threaded Bolt
Qty. 4
Ref. # H006
AA Battery
Qty. 2
Ref. # P05301001A
Scale 1:2
Magnetic Door Stop
Qty. 2
Ref. # P05318022B
Scale 1:2
J
Door Handle
Qty. 2
Ref. # P00215019H
Scale 1:2
No.17 Customized Wrench
Qty. 1
Ref. # P05515101L
Scale 1:2
Cotter Pin
Qty. 1
Ref. # P05501010B
Manual Lighting Stick
Qty. 1 Ref. # P05313023B
Scale 1:2
Control Knob
Qty. 1
Re£ # P03412331C
Scale 1:2
M4x8mm Pattern Head Screw
Qty. 3
Ref. # H025
M4 Plain Washer
Qty. 2
Ref. # H027
Tightening Tool
Qty. 1
Ref. # P05515102K
M4x5mm Pat_rn Head Screw
Qty. 4
Re£ # H022
5/16"x89mm Wing Bolt
Q_. 1
Ref. # H029
7
The following table illustrates a breakdown of the hardware pack. It highlights what components are used
in the various stages of assembly.
Ref.
H001
H002
H039
H019
H017
H019
H017
H006
H017
H022
H017
H018
P05301001A
P00215019H
P05318022B
P03412331C
P05501010B
H025
H027
P05515101L
P05313023B
H025
P05515102K
Component Qty.
3/8"x85mm Wheel Bolt 2
Spring Washer 2
3/8" Nut 2
1/4"x2" Pattern Head Screw 8
1/4"xl/2" Pattern Head Screw 4
1/4"x2" Pattern Head Screw 4
1/4"xl/2" Pattern Head Screw 4
1/4"x5/8" Partly-Threaded Bolt 4
1/4"xl/2" Pattern Head Screw 4
M4x5mm Pattern Head Screw 4
1/4"xl/2" Pattern Head Screw 4
1/4"x3/4" Pattern Head Screw 8
AA Battery 2
Door Handle 2
Magnetic Door Stop 2
Control Knob 1
Cotter Pin 1
M4x8mm Pattern Head Screw 2
M4 Plain Washer 2
No.17 Customized Wrench 1
Manual Lighting Stick 1
M4x8mm Pattern Head Screw 1
1
Tightening Tool
Purpose of Components
Install Wheels To Cart Legs
Attaches
Attaches
Attaches
Attaches
Attaches
Attaches
Attaches
Attaches
Cart Legs To Bottom Shelf
Rear Panel To Cart
Door Bracket To Cart
Door Stops To Cart
Doors To Cart
Cart Spice Basket To Door
Door Handles To Doors
Gdll Head To Cart
Attaches Side Shelf and Side Burner To The
Grill Head
Powers The Electric Ignitor
Attaches To Front Doors
Attaches To Cart
Install To Side Burner Valve Stem
Secure To Side burner
Attaches To Side Burner Valve Bracket
Attaches To Side Burner Valve Bracket
Tighten Caster & Wheel Bolt
Attaches To Outside Bowl Panel - Left
Attaches To Outside Bowl Panel - Left
Allows you to tighten Pattern Head Thumb Screws
as needed
8
NG GAS MODEL ONLY
Actual Size and Quantity of Each Hardware Piece:
3/8"x85mm Wheel Bolt 3/8" Spring Washer 3/8" Nut
Qty. 2 Qty. 2 Qty. 2
Ref. # H001 Ref. # H002 Ref. # H039
1/4"x2" Pattern Head Screw
Qty. 12
Ref, # H019
1/4"x3/4" Pattern Head Screw
Qty. 8
Ref. # H018
1/4"xl/2" Pattern Head Screw
Qty. 16
Ref, # H017
1/4"x5/8" Partly-Threaded Bolt
Qty. 4
Ref, # H006
AA Bakery
Qty. 2
Ref. # P05301001A
Scale 1:2
Magnetic Door Stop
Qty. 2
Ref. # P05318022B
Scale 1:2
J
Door Handle
Qty. 2
Ref. # POO215019H
Scale 1:2
No,17 Customized Wrench
Qty. 1
Ref. # P05515101L
Scale 1:2
Cotter Pin
Qty. 1
Ref. # P05501010B
Manual Lighting Stick
Qty. 1 Ref, # P05313023B
Scale 1:2
Control Knob
Qty. 1
Ref. # P03412331C
Scale 1:2
M4x8mm Pattern Head Screw
Qty, 3
Ref, # H025
M4 Plain Washer
Qty. 2
Ref, # H027
Tightening Tool
Qty. 1
Ref, # P05515102K
M4xSmm Pattern Head Screw
Qty, 4
Ref, # H022
9
LPG = Liquid Propane Gas 4 1
NG = Natural Gas _/
_71
61
30(LPG only)
31(NG only)
18
3b
lb /
6O
41
20
IQ
23_(NG only).
1o /
40
_Sb(LPG only)
19
fl 7
12
only)
_71(NG only)
37
47
lO
\36 39_
22
6b-_
(NO only)6
(LPG only)4_
b(NG only)
Io(LPGonly)
45
68b(NG only)
\53 b4
REF# DESCRIPTION
1. Stainless Steel Lid
2. Lid Side Panel - Left
3. Lid Side Panel - Right
4. Temperature Gauge
5. Lid Handle
6. Heat-Insulating Spacer
7. Name Plate
8. Secondary Cooking Rack - Porcelain
9. Cooking Grid - Porcelain
10. Flame Tamer - Porcelain
11. Main Burner w, Heat-Insulating Ring
11a. Air Shutter for Main Burner (NG only)
12. Main Burner Bracket
13. Gas Collector Box w, Electrode
14. Ignition Wire Set
LPG
NG
15. Electric Ignitor - 4 Ports
16. Electric Ignitor - 2 Ports
17. Smoker Drawer Bracket
18. Smoker Drawer
19. Bowl Panel - Left
20. Outside Bowl Panel - Left
21. Bowl Panel - Right
22. Outside Bowl Panel - Right
23. Bowl Panel - Front
24. Bowl Panel - Rear
25. Wind Shield
26. Reinforcing-Bracket for Grill Bowl
27. Grease Draining Tray
28. Heat Shield for Grease Tray
29. Grease Receptacle
30. Gas Manifold Assembly - LPG
31. Gas Manifold Assembly - NG
32. Protective Pad - Heat Resistant
33. LC_t rol Panel
NG
34. Decorative Front Cover
35. Control Knob
36. Back Burner Assembly
37. Electrode for Back Burner
38. Orifice for Back Burner
LPG
NG
39. Extension Tube for Back Burner
40. Control Knob for Back Burner
41. Side Shelf - Left
42a. Side Burner Frame (LPG only)
42b. Side Burner Frame (NG only)
43a. Bottom Shelf (LPG only)
43b. Bottom Shelf (NG only)
11
PART#
PO0117336A
PO0105227P
PO0106227P
PO0607153A
PO0205030B
PO6801002A
P00410037C
PO1508026E
PO1615027E
PO1705016E
P02001006C
P05524060C
PO2206251B
P02605013C
P02615050A
PO2615065A
P02502024C
P02502012C
PO6708012D
PO6701003A
PO0720271A
PO0742275B
PO0721271A
PO0743275B
PO0738284A
PO0725284A
PO0737285B
PO3315023D
PO2708261A
PO6903013A
PO2701074A
Y0060094
Y0060095
P055180011
P02910261N
PO2910261T
PO7508006A
P03412331C
PO2007049D
PO2614006B
P06509010A
PO6509016A
PO3717030A
P03412341C
P01102002C
P01104027C
P01104004C
PO1005024D
PO1005032D
QTY
1
1
1
1
1
2
1
1
3
3
6
6
1
3
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
1
2
1
1
1
7
1
1
1
1
1
1
1
1
1
1
1
REF# DESCRIPTION PART#
44. Cart Leg - Caster Side P00901001C
45. Cart Leg - Wheel Side P00902030C
46. Rear Panel P07702009B
47. Door Bracket P03301016D
48a. Door ,Left P04302010A
48b. Door ,Right (LPG only) P04301010A
48c. Door ,Right (NG only) P04303014A
49. Door Handle P00215019H
50. Magnetic Door Stop P05318022B
51. Tank Pull-out Tray Kit- Black (LPG only) Y0340008
52. Fuel Gauge Display Kit (LPG only) P05310030B
53. Wheel - Black P05102017A
54. Weel Hub Cap - Black P05111018A
55. Caster P05114019A
56. No.17 Customized Wrench P05515101L
57. Tightening Tool P05515102K
58. Caster Seat P04509001A
59. Manual Lighting Stick P02313023B
60. Tool Holder P05514098F
61. Tool Hook P05514053A
62. Side Burner Lid P00115258P
63. Pot Support P00805013B
64. Side Burner Electrode P02607042J
65. Side Burner P02002054C
65a. Air Shutter for Side Burner (NG only) P05524103C
66. Gas Valve for Side Burner
LPG Y0060099
NG Y0060100
67. Extension Tube for Side Burner P03702031A
68a. Regulator and Hose (LPG only) P03601005A
68b. NG 12' Hose Kit (NG only) P03703001A
69. AAA Battery (LPG only) P05301002A
70. Wire Fastener (LPG only) P05310040A
71. Coa_ Spice Basket P05204006C
NG
.... Hardware Pack (LPG only) P06001014A
.... Hardware Pack (NG only) P06001015A
.... Owner's Manual PS0106054A
QTY
1
1
1
1
1
1
1
2
2
1
1
2
2
2
1
1
2
1
1
5
1
1
1
1
1
1
1
1
1
1
2
3
1
2
1
1
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 Kenmere 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.
12
CAUTION:Whileitispossibleforonepersonto
Figure 1
assemble 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 grill parts
from scratches.
2. Slice all carton corners with a sharp utility knife to
lay open the carton panels.
3. Remove all packing materials and parts boxes
flanking or resting on grill head.
4. Remove all components packed inside grill head.
5. With an assistant, lift the grill head away from the
shipping carton and place it on the cardboard work
surface. Be careful not to set grill head down on
flexible metal hose of the pre-assembled valve kit
or you may damage the hose.
6. Use the parts list to check that all parts have been
included.
7. Inspect the grill for damage as you assemble.
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 if you have
questions during the assembly process, call:
1-888-317-7642
8 a.m. - 8 p.m CST, Mon. - Fri.
Assembling The Grill Cart
NOTE: To aid in assembly, compare hardware to
diagrams on page 7.
1. Before attaching the Bottom Shelf to the Cart
Legs be sure the holes for the Door Stop on
Bottom Shelf are located on the front side. Be
sure the Cart Leg Brackets and air vents all
face outward. Cart Leg Bracket-Right has a
semi-circle cutout at top front. See Fig. 1.
2. 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 by using 8 of the 1/4"x2" Pattern
Head Screws provided. See Fig. 1.
3. Screw the 2 Casters into the 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. 1.
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. 1. Put spring washer and 378" nut onto
bolt and tighten securely using the Customized
Wrench provided. Do not overtighten or wheel
will not turn freely. Snap Wheel Hub Caps onto
wheels.
5. For LP Gas grills:
Place the Tankq°ult-out Tray Kit on the Bottom Shelf.
Extend the Tank Tray outward from the Bracket so
you can align the holes on the Bracket with the
threaded holes on the top of Bottom Shelf. Tighten
securely by using 4 of the 1/4"xl/2" Pattern Head
Screws provided. See Fig. 2.
6. Install the Rear Panel to inside of rear Cart
Legs making sure that air vents face outward.
Align the holes on the Rear Panel with the
threaded holes on rear Cart Legs. Tighten
securely by using 4 of the 1/4"xl/2" Pattern
Head Screws provided. See Fig. 3.
CARTLEG
BRACKET_
CARTLEG-LEFT
CART LEG
-RIGHT
SEAT
CASTER
SHELF
HOLE;
DOORSTOP
WHEEL WHEEL HUB
Figure 2 (LP gas model only)
CART LEG - LEFT
TANK PULL-OUT
TRAY KIT
T
i
TANK PULL-OUT
TRAY BRACKET
BOTTOM
SHELF
Figure 3
CART LEG -LEFT
CART LEG - R_GHT
REAR PANEL
13
DOC
BRACKET
CART LEG- RIGHT
BOTTOM SHELF
7. Install the Door Bracket to the inside of front
Cart Legs. Align the threaded holes on the Door
Bracket with the holes on Cart Legs. Tighten
securely by using 4 of the 1/4"x2" Pattern Head
Screws provided. (See Fig. 3. on page 11)
Upper door bolt holes (at ends of bracket) must
face outward.
Figure 4a (LP gas model only)
BRACKET
Installing The Cabinet Doors
For LPG Gas grills:
1. Install the Door Stops to the Bottom Shelf
and the Door Bracket. See Fig. 4a.
2. Align the holes on the Door Stops with the
threaded holes on the top of the Bottom Shelf
and bottom side of Door Bracket. Tighten
securely by using 4 of the 1/4"xl/2" Pattern
Head Screws provided. See Fig.4a.
3. Remove the white protective film from the
stainless steel Doors. Attach a Door Handle to
each Front Door by using 2 of the M4x5mm
Pattern Head Screws provided. See Fig. 4b.
Be careful not to scratch the Door surfaces.
4. When installing the Front Doors, make sure
the door bolt holes are located on the hinge
sides of the Cart Legs.
5. 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. Next, align the
upper door bolt hole of Front Door with the
tapped hole in the bottom of Door Bracket.
Insert 1/4"xl/2" partly-threaded bolt provided.
Tighten both bolts securely.
6. Repeat these steps to install the other Front Door.
7. Install the Cart Spice Basket to the inside of Left
Door. Align the threaded holes on the inside of Left
Door with the holes on the Cart Spice Basket.
Tighten securely by using 2 of the 1/4"xl/2" Pattern
Head Screws provided. See Fig.4b.
Found in
Hardware Pack
SHELF
TANK PULL-OUT
TRAY KiT
Figure 4b (LP gas model only)
DOOR
UPPER DOOR BRACKET
BOLT HOLE
FRONT DOOR
,LEFT
DOOR_
HANDLE
CART SPICE
BASKET
LOWER DOOR
BOLT HOLE
BOTTOM
SHELF
FRONT DOOR
,RIGHT
14
Installing The Cabinet Doors
For NG Gas grills:
1. Install the Door Stops to the Bottom Shelf
and the Door Bracket. See Fig. 5a.
2. Align the holes on the Door Stops with the
threaded holes on the top of the Bottom Shelf
and bottom side of Door Bracket. Tighten
securely by using 4 of the 1/4"xl/2" Pattern
Head Screws provided. See Fig.5a.
3. Remove the white protective film from the
stainless steel Doors. Attach a Door Handle to
each Front Door by using 2 of the M4x5mm
Pattern Head Screws provided. See Fig. 5b.
Be careful not to scratch the Door surfaces.
4. When installing the Front Doors, make sure
the door bolt holes are located on the hinge
sides of the Cart Legs.
5. 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
hote of the Bottom Shelf. Next, align the
upper door bolt hole of Front Door with the
tapped hole in the bottom of Door Bracket.
Insert 1/4"xl/2" partly-threaded bolt provided.
Tighten both bolts securely.
6. Repeat these steps to install the other Front Door.
7. Install the Cart Spice Basket to the inside of Left
Door. Align the threaded holes on the inside of Left
Door with the holes on the Cart Spice Basket.
Tighten securely by using 2 of the 1/4"xl/2" Pattern
Head Screws provided. See Fig.5b.
8. Install the Cart Spice Basket to the inside of Right
Door. Align the threaded holes on the inside of Right
Door with the holes on the Cart Spice Basket.
Tighten securely by using 2 of the 1/4"xl/2" Pattern
Head Screws provided. See Fig.5b.
Figure 5a (NG gas model only)
BRACKET
Foundin
Hardware Pack
SHELF
Figure 5b (NG gas model only)
DOOR
BRACKET
UPPER DOOR
BOLT HOLE
FRONT DOOR
,LEFT
DOOR_
HANDLE
CART SPICE
BASKET SHELF
• 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
CART SPtCE
BASKET
FRONT DOOR
,RIGHT
15
Installing The Grill Head
1. Now that you've assembled the grill cart you
can install the pre-assembled Grill Head. See
Fig. 6a or 6b. If you haven't already done so,
we suggest you open the Grill Lid and remove
the packed components. Even with the compo-
nents removed, this next step requires 2
people.
BE CAREFUL NOT TO PINCH FINGERS
WHEN LOWERING HEAD ONTO CART
2. For LP Gas grills:
With an assistant, lift and position the Grill
Head onto the grill cart. Place the
Pre-assembled Valve Kit through the slot in side
of Grill Head as illustrated in Fig. 6a. Align the
4 holes of the Bowl Side Panel to the
threaded holes on the Cart Leg Bracket.
Thread the Ignition Wire into the Wire Fastener.
Secure Wire Fastener to Right Rear Bowl location on
Grill Head by using 1 of the 1/4"xl/2" Pattern Head
Screws. Finish securing Grill Head to Cart by using
3 of the 1/4"xl/2" Pattern Head Screws provided.
3. For Natural Gas grills:
With an assistant, lift and position the Grill
Head onto the grill cart. Place the
Pre-assembled Valve Kit and Ignition Wire
through the slot in side of Grill Head as illus-
trated in Fig. 6b. Align the 4 holes of the
Bowl Side Panel to the threaded holes on the
Cart Leg Bracket. Secure firmly by using 4 of
the 1/4"x 1/2" Pattern Head Screws provided.
Figure 6a (LP gas model only)
GRILL
HEAD
BOWL SiDE
PANEL
tGN_TION WIRE
FROM GRILL HEAD
CART
LEG
\
WIRE
FASTENER
IGNITION WiRE
FROM GRILL HEAD
CART LEG
-LEFT
EMBLED
VALVE KIT
- RIGHT
Figure 6b (Natural gas model only)
GRILL HEAD
CART
LEG
BRACKET
BOWLStDE
PANEL
Installing Manual Lighting Stick
1.
Attach the Manual Lighting Stick to the Left
Bowl Support Bracket as shown in Fig. 7.
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.
CART LEG
- LEFT
Figure 7
OUTSIDE BOWL
PANEL-LEFT
M4xSmmPATTERN_ _
HEAD SCREW
MANUAL LIGHTIN'
STICK
VALVE KiT
IGNIT_ON WIRE
FROM GRILL HEAD
16
Installing Side Shelf, Side Burner and Tool
Holder Kit
Remove Side Burner from Side Burner Kit before
installing.
1.
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. 8a.
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.
2. Install the Pre-assembled Valve Kit to the Side
Burner Frame. See Fig. 8b. Attach the Pre-
assembled Valve Kit to the Side Burner Valve Hole
on the Side Burner Frame, as shown in Fig. 8b.
Align the 2 holes on the Side Burner Frame with
the threaded holes on the Side Burner Valve
Bracket. Tighten securely using 2 of M4x8mm
Pattern Head Screws and 2 Washers.
.
4.
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. See Fig. 8c or Fig. 8d Place Pot
Support into position on Side Burner Frame.
Install the Control Knob to the Side Burner Valve
Stem. See Fig. 8c or Fig. 8d
5.
For LP Gas grills:
Connect the Ignition Wire terminal from Side
Burner with the other from Grill Head. Unscrew
1/4" x 2" Pattern Head Screw from Right Cart
Leg and fix Wire Plug "A" into Wire Fastener.
Install Wire Fastener to Right Cart Leg. Tighten
securely using the same screw. See Fig. 8c
Figure 8a
SIDE SHELF FRAME
GRILL HEAD
BOWL SUPPORT
BRACKET-RIGHT
Figure 8b
HOLESFORSIDE
BURNERVALVEKIT
M4x8mm
PATTERN HEAD
SCREW AND
WASHER
SIDE BURNER
FRAME
SIDE BURNER
FRAME
EMBLED
VALVE KIT
RNER
VALVE BRACKET
Figure 8c (LP gas model only)
SUPPORT
,SIDE
BURNER
CONNECTION
TUBE
GRILL HEAD
COTTER PiN
BURNER
FRAME
CONTROL
KNOB
CART
-RIGHT
17
WiRE
FASTENER
FROM GRILL HEAD
WIRE
FROM SiDE BURNER
VALVE KIT
GAUGE
WiRE PLUG "A"
6. For Natural Gas grills:
Connect the Ignition Wire terminal from Side Burner
with the other from Grill Head. See Fig. 8d. Bind
the connected Ignition Wires, and Connection
Tube together using the supplied Fastening Band.
7. The gap between the Side Burner Electrode Tip
and the Side Burner Port should be approximately
1/8"~3/16''. See Fig. 8e.lf the gap is wider than
3/16", use a pair of long nose pliers and gently
bend the Electrode Tip toward the Burner.
8. Slide the 5 Tool Hooks onto the Tool Holder with
hooks facing the grill Head. Attach Tool Holder
to left side of Side Shelf and secure firmly using
2 of the M5x8mm Pattern Head Screws and
washers supplied. See Fig. 8f.
• 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
9. For Natural Gas grills:
Connect the hose end of the 12' Natural Gas
Hose to the vertical fitting as shown in Fig.
8g. Also read the natural gas safety instruc-
tions. (on page 4)
Figure 8g (Natural gas model only)
Figure 8d (Natural gas model only)
POT
SUPPORT
SIDE
COTTER
PIN
CONTROL SIDE BURNER
KNOB_ FRAME
VALVE KIT
FASTENING
BAND _ WIRE
FROM SIDE BURNER
IGNITION WIRE
FROM GRILL HEAD
Figure 8e
I/8"_3/16" BURNER
BRASS
ADAPTOR
GASVALVEFOR
SIDE BURNER
12'NATURAL
GAS HOSE
Figure 8f
TOOL HOLDER
TOOL HOOK
CONNECTION
TUBE FROM
GRILL HEAD
M5xSmm PATTERN
HEAD SCREW
SIDE SHELF
18
Ignitor Battery Installation - See Fig. 9
1. Unscrew both Ignitor Caps located on the grill
Control Panel and remove the Contact and
Spring from each Ignitor Slot.
2. Place the manufacturer supplied AA battery
into each Ignitor Slot. Be sure to place the
_ po_ &c_g _L_:]. _OL_.S_ Fig. 9
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.
IMPORTANT: Before use of this grill please
refer to Cleaning Exterior Stainless Steel
Surfaces found on page 27 of this Owner's
Manual.
Figure 9
IGNITOR SLOT
IGNITOR CAP,
SPRING
CONTACT
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 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. 10 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
horizontal position, secure the Inside Nut and try
the Electrode Check again.
5.
If no "clicking" sound is heard check the following
common causes. If you need assistance 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, inspectthe Ignitor Junction Box found
behind the Control Panel, and connect any loose
wires.
Figure 10 - Side View Figure
GAS COLLECTOR BOX
19
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 three to five
minutes to burn off excess grease or food residue.
1. Place the three Flame Tamers on the lower
ledge above Burners. See Fig. 11.
2. Evenly space the Cooking Grids on the ledge
above the Flame Tamers.
3. Place the Secondary Cooking Rack into the
slots on the upper left and upper right of Gril
Bowl Side Panels. See Fig. 11.
4. Install the Smoker Drawer into the opening on
the upper left side of Control Panel. Slide the
Smoker Drawer on the Smoker Drawer Bracket
inside grill.
Figure 11
SECONDARY
COOKING RACK
COOKING GRID
FLAME TAMER
SLOTSFOR
SMOKER
DRAWER
20
Fuel Gauge Display Installation.
1. Open the front Doors of Cabinet. Pull out the LPG
Tank Pull-out Tray. Connect the Wire Plug "A" from
Fuel Gauge Display with the Wire Plug"B" from rear
of Tank Pull-out Tray. Unscrew 1/4" x 1/2" Pattern
Head Screw (Lower) from Rear Panel and fix Wire
Plug "A" intoWire Fastener. Install Wire Fastener to
Rear Panel. Tighten securely using thesame screw.
See Fig.12a
Calibration Procedure.
1. Before installing batteries be sure the gas tank is not
mounted in the tank pull-out tray.
2. From the backside ofthe Side Burner Frame, unscrew
the Fuel Gauge Display Cover on the Fuel Gauge
Display Box. See Fig.12b
3. Carefully remove the battery box from the back of the
Fuel Gauge Display Box and inserttwo "AAA" batter-
ies(provided). Be sure to follow correct poladtywhen
inserting batteries.
4. Return the Battery Box with electric wire into the Fuel
Gauge Display Box.
5. Screw the Fuel Gauge Display Cover onto the Fuel
Gauge Display Box.
6. During calibration the Fuel Gauge Display shows the
tank images of FULL and then EMPTY quickly.
IMPORTANT: When changing batteries be sure to
remove the gas tank from the tank pull-out tray.
Fuel Gauge Display Operating - See Fig. 12c
Press the "CHECK" button to operate Fuel Gauge Dis-
play with the gas tank mounted in the Tank Pull-Out Tray.
Figure 12a
REAR
WiRE
TANK PULL-OUT
TRAY WiRE PLUG "B"
Figure 12b
FUEL
DISPLAY BOX
CART LEG
-WHEEL SIDE
WiRE PLUG "A"
BURNER
FRAME
FUEL GAUGE
DISPLAY
WiRE PLUG "A"
FUEL GAUGE
DISPLAY COVER
NOTE: Tank must be positioned in tray for Fuel
Gauge Display check
1. Fuel Display: Indicates gas tank fill level.
WIRE
AAA BATTERY
2. FuelWarning Display: Whenthegastankfilllevel
is on the last row, a warning signal will sound for
approximately 3 seconds to warn you that the tank
volume is near empty.
3. Battery Warning Display: A low battery warning
light will illuminate when the battery voltage drops to
a low level. Replace the batteries.
NOTES:
1. The Fuel Gauge Display lasts for approximately 20
seconds each time you press the "CHECK" button.
After 20 seconds, the Fuel Gauge Display turns off
automatically. If you press the button a second time
within 20 seconds, the Fuel Gauge Display will be
turned off manually. If you press the button a sec-
ond time after 20 seconds, the Fuel Gauge Display
wilt work and last for another 20 seconds.
2. The Fuel Gauge Display works only with a tank on
the Tank Pull-Out Tray. No readout will appear if a
tank is not mounted on the Tank Pull-Out Tray.
BATTERY BOX
IMPORTANT: When the gas tank is removed from
the tank pull-out tray, the fuel gauge display will not
operate.
Figure 12c
FUEL Ay_
DISPL
J FUEL INDICATOR_\
BATTERY
FUEL
WARNING
DISPLAY WARNING
DISPLAY
BUTTON
21
Connecting A Liquid Propane Gas (LP gas)
Tank To Your Grill
1. Open the front Doors of cabinet. Pull out the
LPG Tank Pull-out Tray. Place a 20 ib tank
with foot ring into the hole in the tray. See
Fig.13a. Make sure the tank valve is in the
OFF positon.
2. Align the tank so the Tank Valve faces the
rear right comer of cabinet. Use the
5/16"x89mm Wing Bolt to secure gas tank
from rear of tray.See Fig. 13a.
3. 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). See Fig.13b
4. Inspect the valve connection port of the regulator
assembly. Look for damage or debris. Remove any
debris. Inspect hose for damage. Never use dam-
aged or plugged equipment.
5. Make sure all Burner knobs are in the OFF
position.
6. Connect the hose and regulator assembly to the tank
valve (See Fig 13b) Hand tighten Quick Coupling 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.
7. Open the tank valve fully (counterclockwise). Use a
soapy water solution to check atl connections for
leaks before attempting to light your grill. See "Check-
ing for LP Gas Leaks" on page 20. Ifa 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 Knobs 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. See Fig.13b
CAUTION: When the appliance is not in use, the
gas must be turned off at the supply tank.
Figure 13a (LP gas model only)
GRILL
HEAD
FRONT
DOOR
GAS
TANK
TANKPULL-OUT
TRAY
5/16'*x89mm
WING BOLT
Figure 13b (LP gas model only)
GRILL
HEAD
FRONT
DOOR
TANK PULL-OUT
TRAY
Type 1
connection
per ANSI
Z21.58a-1998
QUICK
COUPLING
NUT
ALREADY CONNECTED
TO ADAPTOR UNDER
SIDE BURNER.
22
Install Grease Tray Kit
1. Place Heat Shield into Grease Draining Tray.
The Heat Shield must be present and
centered for your safety. From the back side
of Grill Head, install the Grease Draining Tray
with its drain hole to left, which is the side
opposite from the Tank Pull-Out Tray. See
Fig. 14.
2. From the front side of cabinet, open the front
doors and Install the Grease Receptacle under
Grease Draining Tray. See Fig. 14.
Figure 14
GRILL
HEAD
GREASE
DRAINING
TRAY
HEAT
GREASE
RECEPTACLE
Ak 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 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 proper fire extin-
guisher.
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. 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
normal and will not interfere with operation 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. This purging procedure should be
done every time a new LP gas tank is
connected to your grill. For help call the
Customer Service Helpline.
Congratulations
Your Kenmere 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 23 of this
manual.
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 solution the connec-
tions are not properly sealed. Check each
fitting and tighten or repair as necessary.
4. If you have a gas leak you cannot repair, turn
off gas at the source, disconnect fuel line from
your grill and call 1-800-4-MY-HOME ® or your
gas supplier for repair assistance.
23
7. Immediately press the left Electric Ignitor for
3-4 seconds to light the Burner.
Basic Lighting Procedures
Machine oils used in the manufacturing process of
stainless steel can cause stainless steel to tum a tan
color. Before initial grill use, remove protective PVC film
from Control Panel and inside and outside of Grill Lid.
Use a Stainless Steel Cleaner to polish the stainless steel
and remove these excess oils from your grill. Never use
abrasive cleaners or scrubbers because they will scratch
and damage your grill. For details, see Cleaning Exterior
Stainless Steel Surfaces on page 27.
Gas Lighting Instructions
Familiarize yourself with the safety guidelines at the
front of this manual. Do not smoke while lighting grill
or checking gas supply connections.
1. If you have a LP gas grill be sure the LP gas tank
is filled, or if you have a NG grill be sure that the
locking shut off valve is open.
2. Check that the end of each Burner Tube is
properly located over each Valve Orifice.
3. Be sure all gas connections are securely tightened.
4. 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.
5. Set ALL Control Knobs to OFF and open the LP
gas tank valve slowly until 1/4 to 1/2 open.
Open LP
gas tank
OFF
\
6. Push and turn the any Control Knob for Main
Burner to HIGH.
HIGH
"-_. PRESS LEFTELECTRIC
IGNITOR
.
g.
If the burner does not light, turn the Control Knob
to OFF, wait 5 minutes for gas to clear, then
retry.
Once the grill burner is ignited, the adjacent
burner can be lit by simply turning its Control
Knob to HIGH.
10. Adjust Control Knobs to your desired cooking
temperature.
Side Burner Lighting Instructions
1. Follow steps 1 through 5 of the Basic Lighting
Procedures.
2. Push and turn the control knob (on the right side
burner frame ) for Side Burner to HIGH.
HIGH
RIGHT ELECTRIC
OFF iGNITOR
(for SIDE BURNER)
\
© ,
©©
.
4.
5.
Immediately press the right 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.
Adjust control knobs to your desired cooking
temperature.
LEFT ELECTRIC
OFF _GNITOR
°_ _, ,©,
MAIN BURNER 24
Back Burner Lighting Instructions
Note: The location of the Back Burner makes itmore
susceptible to winds that will decrease the perfor-
mance of your rotisserie cooking. For this reason you
should not operate the Back Burner during windy
weather conditions.
1.
2.
3.
If you have a LP gas grill be sure the LP gas tank
is filled, or if you have a NG grill be sure that the
locking shut off valve is open.
Check that the end of each Burner Tube is
properly located over each Valve Orifice.
Be sure all gas connections are securely tightened.
4.
Open the Grill Lid. Failure to do so can result in
fire or explosion. See WARNING below.
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.
8. If the burner does not light, turn the control knob to
OFF, wait 5 minutes for gas to clear, then retry.
9. Once lit, the Back Burner will reach cooking
temperature quickly. The orange/red glow will
even out in about 5 minutes.
10. For best results, always rotisserie cook with the
grill lid down and the Back Burner control knob set
to ON. Do not use the main grill burners when the
Back Burner is in operation.
5. Set ALL Control Knobs to OFF and open the LP
gas tank valve slowly until 1/4 to 1/2 open.
OFF
Open LP
gas tank
.
Push and turn the Right Control Knob for Back
Burner to ON.
ON
RIGHT ELECTRIC
OFF tGN_TOR
(for BACK BURNER)
©
7.
BACK BURNER
Immediately press the Right Electric Ignitor
for 3-4 seconds to light the Back Burner.
"\-\ PRESS RIGHTELECTRIC
_GNITOR
25
Manually Lighting Your Grill by Match
To light your main burner by match, insert a match
into the Manual LightingStick and follow steps 1
through 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 grill.
See Fig. 15. Turn the nearest Control Knob to the
HIGH setting to release gas. The Burner should light
immediately.
Figure 15
LiGHTiNG
HOLE _
MANUAL
UGHT_NG
STICK
MATCH
Z WARNING
Never lean over the gdll 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 Burner Tubes over Odfices
Correction: Reposition Burner Tubes over
Odfices.
• Obstruction in gas line
Correction: Remove fuel line from gdlL Do not
smoke! 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 Orifice
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 Odfice. 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°
• Obstruction in Burner Tubes
Correction: Follow the Burner Tube cleaning
procedure on page 28 of this Owner's Manual.
26
• Misalignment of Ignitor on Burner
Correction: Check for proper position of the
Electrode Tip as shown in Figures 8e and 10.
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.
4.
• 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 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 Gdll 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 "FLASHBACK" 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 28
in this manual.
CAUTION:
BesureyourgrillisOFFandcootbeforecleaning.
Takecarenottochiporscratchthepaintedsurfaces
becauseitwillvoidyourwarrantyagainstrusting.
Aswithallappliances,propercareandmaintenance
willkeepyourgrillintopoperatingconditionand
prolongitslife.Byfollowingthesecleaningproce-
duresonatimelybasis,yourgrillwillstaycleanand
workproperlywithminimumeffort.
Cleaning The 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 vegetable
brush to clean your Cooking Grids.
Cleaning The Flame Tamers
Periodically you should wash the Flame Tamers in a
soap and warm water solution. Use a vegetable 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 posi-
tion.
. Disconnect the regulator from the gas tank. Inspect
the hose with regulator assembly for cracking, cuts
or any other damage, and replace as neccessary
with Sears replacement parts. See Parts List.
4. Remove and clean the Flame Tamers, Cooking
Grids, Cooking Rack and Grill Burners.
27
.
6.
7.
8.
g.
10.
11.
Cover each Gas Valve Orifice with aluminum foil.
Brush the inside and bottom of the grill with a fiber
pad or nylon brush, and wash with a mild soap
and warm water solution. Rinse thoroughly and let
dry.
Remove aluminum foil from Orifices and check
each Orifice for obstruction.
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 stiff wire or
brass brush that might remove paint during the
cleaning process.
Cleaning Exterior Stainless Steel Surfaces:
Weathering and extreme heat can cause exterior
stainless steel surfaces to turn tan in color. Machine
oils used in the manufacturing process of stainless
steel can also cause this tanning color. After remov-
ing the protective PVC film from the Grill Lid and
Control Panel use a Stainless Steel Cleaner to polish
the stainless steel surfaces of your grill. Never use
abrasive cleaners or scrubbers because they will
scratch and damage your grill. Follow these steps for
the best results.
1.
Turn the LP gas tank valve (clockwise) to the full
OFF position. Disconnect the regulator and hose
assembly 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.
Keep outdoor cooking gas appliance area clear and free
from combustible materials, gasoline and other flam-
mable vapors and liquids.
Cleaning The Burner Tubes and Burner Ports
To reduce the chance of FLASHBACK 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 gdll 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 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 gdll.
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.
2. C ]59nany_ Portsw Jha sd[fw_e,suchas
anqoenp:!oerd#.
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i_f]e_e endsof_eBumerTubes.Almche<k
&heposffnofy3urSpaJ_EL=_1]cde.
Z_WARNING
The location of the Burner Tube with respect
to the Orifice is vital for safe operation.
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
Figure 1 SPARK ELECTRODE AS- GAS COLLECTOR BOX
Ti(_ CLETAHNoBoUKRNERETUBE.............. 'o/_
HEAT-INSULATING RING BURNER TUBE COTTER PIN
28
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 your own safety,
conversion kits are not available and any attempt to
convert your grill from one gas type to another will void
your product warranty.
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 tank
does not fit the hose and regulator supplied with your
new grill, the tank is outdated and must be replaced.
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, weath-
ering 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 and Burners 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: 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. Sears offers a cover
that 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 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 aweek 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 26, step 4, or call the
Customer Service Helpline at the number shown
below.
Question: Why doesn't the Fuel Gauge Display show
the tank level after "CHECK" button pressing?
Answer: Make sure the Wire Plug "A" from Fuel Gauge
Display is connected with the Wire Plug "B" from rear
of Tank Pull-Out Tray. Take out the tank from Tank Pull-
Out Tray and follow the Calibration Procedure in page
21. After calibration, put the tank back onto Tank Pull-
Out Tray and press the "CHECK" button for tank level
measurement.
Another reason might be that 20 seconds have not
elapsed from the first time that you pressed "Check"
and therefore your second pressing of "Check" has
manually turned the fuel gauge to "off". Simply repress
"Check" to manually turn the fuel gauge to "on".
29
Z 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.
Burn-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 ignitethe burners, lower 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, lower the Lid and
follow this timetable:
• For high temperature cooking, preheat grill
3 to 5 minutes.
• For low 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 gdll after cooking is complete. Never use the
HIGH setting for extended cooking.
Medium to Low Settings: Most recipes specify
medium to low settings, includingall smoking, rotis-
serie cooking and for cooking lean cuts such as fish.
NOTE: Temperature settings will vary with the
temperature and the amount of wind outside your
home.
Direct Cooking
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 up. This method is ideal for searing and
whenever you want meat, poultry or fish to have an
open-flame barbecued taste. Deep frying and smok-
ing 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 gdddle or
cooking pan. To cook indirectly, the food should be
placed on the left or right side of your gdll 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 2 outer grill Burners. Either way,
indirect cooking must be done with the Lid down.
Seasoning Cooking Grids
Before and after each cookout, apply a thin layer of
cooking oil, spray or vegetable shortening to each
Cooking Gdd and/or optional cast-iron accessodes. Be
sure to coat the entire surface including edges and any
areas with chipped porcelain. Insert the Cooking Grids
into your warm gdll 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.
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 sedous bodily injury, death, or
property damage.
CONGRATULATIONS
Your Kenmore gas gdll 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. A favorite
on the gdll issausages. Always cook them slowly and
if they're particularlyfatty, it may be best to partially
boil them first.
A-1
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 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 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. Grilling times will 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)
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
A-2
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. 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 lid
clown 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 source and softness of the food. Timing
wilt be comparable to normal pan frying or grilling.
A-3
An Important Note About Heat Settings Food preparation
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 ther-
mometer and adjust the heat accordingly.
Preparing to Roast
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 poultryto help prevent it from 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.
Roasting uses the indirect cooking method. There-
fore, 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 grill to be down.
Preheating your gdll 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.
Tips for roasting
Except when roasting with water ina 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 grill and
cover with a piece of foil. Allow it to 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 combread 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 inyour 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 gdll 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 fit on the opposite side.
Tips for Baking
Prepare your favorite recipe as you would in the kitchen.
Foods cooked inthe 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 if required.
Watch the temperature, and adjust to cook according to
your recipe directions.
Oven Temperature
Slow 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
Both outside Burners on HIGH
A-4
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 from the Back Burner using infrared heat.
The location of the Burner allows the placement of 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
Back Burner is an infrared type, which provides intense searing radiant heat. The intense heat sears in the natural
juices and nutrients found in quality cuts of meat.
The cooking times on a rotisserie will be approximately the same as for oven cooking, but differences in wind, air
temperature and equipment will affect the cooking times. It is recommended that you use a meat thermometer to
test for the desired well-doneness of any foods prepared on a rotisserie.
ROTISSERIE COOKING CAN BE CONSIDERABLY SLOWER THAN DIRECT HEAT COOKING, BUT THE
RESULTS CAN BE WELL WORTH THE TIME AND EFFORT.
Balancing the Food
In rotisserie cooking, balancing the food is of utmost importance. The rotisserie must turn evenly or the stopping
and starting action wilt cause the food to cook unevenly and possibly bum 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 rotisserie spit loosely in the palms of your hands. If there is no tendency to roll, give
the spit a quarter turn. If itis 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 sections. If
protruding bones or wings brown too quickly, cover with pieces of foil.
Tips for Using The Back Burner
For Back Burner lighting instructions refer to page 22 of this Owner's Manual.
The location of the Back Burner makes it more susceptible to winds that will decrease the performance of your
rotisserie cooking. For this reason you should not operate the Back Burner during windy weather conditions.
For best results, always rotisserie cook with the grill Lid down and the Back Burner Control Knob set to HIGH.
DO NOT USE THE MAIN GRILL BURNERS WHEN THE BACK BURNER IS IN OPERATION.
A-5
Preparing to Smoke
Smoking gives food a distinctive, delicious flavor. You will find a variety of wood chips or pellets available for use in
smoking grilled foods. Pre-soaking of wood chips may be required so read and follow the manufacturers instruc-
tions for preparation of smoking chips prior to filling the Smoker Drawer.
Using The Smoker Drawer
Start your gdll and allow itto reach the desired cooking temperature for the food you are grilling. Wear an insu-
lated cooking mitt and pull the Smoker Drawer out of the grill and fill with your prepared smoking chips. Dried
herbs and spices may also be added to produce different flavors. Return the Smoker Box to the grill and the heat
wilt produce smoke and season the food.
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 to medium.
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 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.
• Chicken, boneless chicken pieces especially sliced breasts
• Fish, sliced fillets of firm fish, assorted seafood such as prawns, scallops and calamad
• 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
A-6
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 a quick 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 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 stdps 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.
Marinating times will vary for red meat, fish and or
various cuts. Less tender cuts of meat should be
marinated longer. Remember to always chill marinat-
ing 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-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
sky_ot 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 prepar-
ing the majority of deep-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 Racks makes it convenient because you
can still use the main cooking area while the veg-
etables 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 Racks can be used for purposes other
than just the obvious. Consider using the racks for
warming French bread, garlic bread, croissants or
even bagels.
A small whole fish wrapped in foil also cooks well on
the Cooking Racks. 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.
A-7
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
2
2
2
2
1
1/4
1/8
4
4
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
1/2
1/4
2
1
1
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 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
remaining salsa until serving time.
Preparing Burgers
In another bowl, combine ground beef with 2
tablespoons of reserved salsa, mix well. Shape
mixture into six 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
2
2
1/4
4
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 gdll 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 gdll. Serve hot
dogs inside buns and top with remaining relish
mixture.
A-8
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
1
2
1
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
gadic Head, then cut off and discard the top 1!2-inch
of garlic Head to expose the garlic cloves. Place
gadic Head in center of a cooking pan or in center of
foil with all sides of the foil folded up around the gadic
to form a cup. Ddzzle garlic with oil and spdnkte 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 gdll 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 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. Gdll
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
2
1/2
1/2
2
pounds Amedcan style pork sparedbs
cup barbecue sauce
cup tomato sauce
cloves gadic, crushed
juice of 1 lemon
few drops of tobasco sauce
Preparation
Place dbs 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 dbs on
cooking gdd. Cook indirectly,over a low to medium
heat until cooked. Dudng 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
delicious 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
teaspoons snipped fresh basil or 1/2 tea-
1 1/2
spoon
1/8
1
dried basil, crushed
teaspoon gadic powder
1 1/2-pound boneless beef sirloin steak,
cut 1-inch thick
A-9
MARINATED TUNA STEAK
Experiment with unique dishes, like this tuna steak
recipe boasting a delicious wine marinadet
Makes 4 servings.
Ingredients
4
1/3
1
1
1
2
1/4
6-ounce fresh or frozen tuna steaks cut 1 inch
thick. Thaw fish if frozen.
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, garlic, rosemary, oregano and
salt and pour into a plastic bag. Place tuna steak in
bag and seal. Rotate bag to coat fish well. Place
sealed bag into a shallow dish 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 steakst Makes 4 servings.
Ingredients
4
2
2
1
2
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 butter is 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
2
1/2
1
1
1/3
trout
cup all 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.
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.
A-10
SOUTHWEST CHICKEN BREASTS
This popular recipe can also be a grilled chicken
salad! 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
2
2
1/4
6
2
1
1
2
2
1
1
1
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 citantro
tablespoon honey
tablespoon lemon juice
Preparing the Chicken
Combine wine, oit, tarragon and salt. Rinse chicken
and pat dry with paper towels. Place chicken in plastic
bag, add marinade and seal bag. Rotate chicken to
coat well. Place sealed bag into a shallow dish 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 includes an
easy to make sweet and spicy sauce.
Makes 4 servings.
Ingredients
1/2
1/4
1
1/2
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 pat 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 indirectlyfor 1 hour or until
chicken is no longer pink. Brush occasionally with
sauce. Remove chicken from gdll once cooked,
then place cooking pan with sauce into center of
grill and reheat. Pour warmed sauce over chicken
and serve.
A-11
TRADITIONAL HOLIDAY TURKEY
PIZZA ON THE GRILL
Imagine everyone's surprise when you serve your
next holiday turke_omplete with dressing_eticious
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
2
8
2
1/4
2
4
1/2
1/2
ounces butter
onions, finely chopped
ounces bacon, chopped
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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
insulated cooking mitts to remove the pan then 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 pat dry with paper towels.
Pack breadcrumb seasoning intothe 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 iton 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 gdlL 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 turkey.
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
section_ext to the biscuits. Slice and serve directly
from the gdll. 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
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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 grill and cook
indirectly,with one outside bumer on HIGH and the
other on LOW, for approximately 20 minutes or until
bottom of crust islight brown. Lastly, raise the lid and
finish cooking pizza by turning burner under the
cooking pan on high for about 2 minutes. This wilt
insure the center of pizza gets brown. Then turn off
heat, slice and serve directly from pan.
A-12
FRESH VEGETABLE STIR-FRY
Take a trip to the Orient with this easy, and healthy
vegetable recipe. Makes 4- 6 servings.
Ingredients
2
1
1
2
1
2
1
1/2
tablespoons oil
onion, cut intowedges
carrot, thinly sliced
cups broccoli, cut into small 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
4
1
1
1
1
medium sweet onions (4-5 ounces each)
tablespoons margarine or butter, melted
teaspoon Dijon-style mustard
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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 time-
saving short cut. Makes 12 servings.
Ingredients
6
3
1/2
1
3
1
1
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 istender. 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.
A-13
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