Kenmore 141152271 Liquid Propane Gas Grill User Manual

Owner's Manual

Liquid Propane Gas Grill

Model141.15227.1

Natural Gas Grill

Model 141.17227

Z_ WARNING:

Read this Owner's Manual carefully and be sure

your gas grill is properly assembled, installed and

maintained. Failure to follow these instructions

could result in serious bodily injury and/or property

damage. This gas grill is intended for outdoor use

only and is not intended to be installed in or on

recreational vehicles or boats.

Note to Installer: Leave this Owner's Manual

with the consumer after delivery and/or installation.

Note to Consumer: Leave this Owner's Manual

in a convenient place for future reference.

Sears, Roebuck and Co.,

Hoffman Estates, IL 60179 U.S.A.

P80103070A-Rev:2003/02/19

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

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

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

Hardware, Parts Diagram and Lists ..... 6

Assembly Instructions ............................... 10

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

Cleaningand Maintenance Instructions .... 19

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

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

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

Full 1-Year Warranty on Grill

For one year from the date of purchase Sears will

repair or replace, at our option, any grill part

(except for paint loss, 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 defective

in material or workmanship. You will be charged

for labor.

• Lifetime of Grill: Aluminum Castings (except for paint

loss)

• 1 Year: Cast Iron Burners

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

cooking grids and ignitor battery)

Warranty Service

Warranty service is available by contacting the

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

(¢

Warranty Restrictions

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

cial or rental purposes.

• This warranty applies only when the grill is

used in the United States.

• This warranty gives you specific legal rights,

and you may also have other rights which vary

from state to state.

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

Hoffman Estates, IL 60179

Z_WARNING

Combustion byproducts produced when using

this product contain chemicals known to the

State of California to cause cancer, birth

defects, or other reproductive harm.

Z_ WARNING

Failure to comply with these instructions

could result in a fire or explosion that

could cause serious bodily injury, death, or

property damage.

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, 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.

FOR YOUR SAFETY

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

mable material and liquids in the vicinity of this

or any other appliance.

2. ALP cylinder not connected for use must not

be stored in the vicinity of this or any other

appliance.

FOR YOUR SAFETY

If you smell gas:

1. Shut off gas to the appliance.

2. Extinguish any open flame.

3. Open Lid.

4. If odor continues, immediately call your gas

supplier or your fire department.

Grill Installation Codes

This gas grill must be installed in accordance with

all local codes. In areas without local codes, follow

the latest edition of the National Fuel Gas Code

ANSI Z223.1. and National Electrical Code ANSI/

NFPA 70 In Canada, installation must conform to

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

Code for Gas Burning Appliances and Equipment)

and all local codes.

Correct LP Gas Tank Use

LP gas grill models are designed for use with a

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

not included with grill box. Never connect your gas

grill to an LP gas tank that exceeds this capacity.

A tank of approximately 12 inches in diameter by

2 © Sears, Roebuck and Co.

18-1/2incheshighisthemaximumsizeLPgas

tanktouse.Youmust use an "OPD"gas tank

whichoffersan Overfill PreventionDevice.

Thissafetyfeaturepreventsthetankfrombeing

overfilledwhichcancausemalfunctionoftheLP

gastank,regulatorand/orgrill.

TheLPgastankmustbeconstructedand

markedinaccordancewithspecificationsof theU.

S. Dept.ofTransportation(DOT).tnCanada,the

LPgastankmustmeettheCanadianTransporta-

tionandCommunications(CTC)specifications.Also

besureto readandfollowall LPinstructions

below.

1. TheLPgastankhasa shutoffvalve,termi-

natingin an LPgas supplytankvalveoutlet,

that is compatiblewitha Type1tankcon-

nectiondevice.TheLPgastankmustalso

havea safetyreliefdevicethathasa direct

connectionwiththevaporspaceof thetank.

2. Thetanksupplysystemmustbearranged

forvaporwithdrawal.

3. TheLPgas tankusedmusthavea collar

to protectthetankvalve.

Proper Placementand Clearance of Grill

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

breezeway or any other enclosed area. Your gas grill is

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

back and side of any combustible surface. Your

gas grill should not be placed under any surface

that will burn. Do not obstruct the flow of ventilation

air around the gas grill housing.

This outdoor gas grill is not intended to be installed in

or on recreational vehicles and/or boats.

• Never connect an unregulated LP gas tank to

your gas grill. The gas regulator assembly

supplied with your gas grill is adjusted to have

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

for connection to an LP gas tank.

• Only use the regulator and hose assembly

supplied with your gas grill. Replacement

regulators and hose assemblies must be those

specified by Sears.

• Have your LP gas tank filled by a reputable

propane gas dealer and visually inspected and

re-qualified at each filling.

• Never fill the gas tank beyond 80% full.

Have your propane gas dealer check the

release valve after every filling to ensure that it

remains free of defects.

• Always keep LP gas tanks in an upright

position.

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

vapors and liquids in the vicinity of this gas grill.

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

NOT be stored 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, tf 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 grill is not in use the gas

must be turned off at the LP gas tank.

• The regulator and hose assembly must be

inspected before each use of the grill, tf there

is excessive abrasion or wear or if the hose

is cut, it must be replaced prior to the grill

being used again.

• Keep the gas regulator hose away from hot

grill surfaces and dripping grease. Avoid

unnecessary twisting of hose. Visually inspect

hose prior to each use for cuts, cracks,

excessive wear or other damage, tf the hose

appears damaged do not use the gas grill.

Call Sears at 1-800-366-PART (1-800-366-7278)

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 grill. Do

• not allow children to play near your grill.

L 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

extinguisher.

• Open Grill Lid.

• Get away from the LP gas tank.

• Do not try to fix the problem yourself.

• If odor continues or you have a fire you

cannot extinguish, call your fire department.

Do not call near the LP gas tank because

your telephone is an electrical device and

could create a spark resulting in fire and/or

explosion.

NOTE: The normal flow of gas through the

regulator and hose assembly can create a

humming noise. A low volume of noise is

perfectly normal and will not interfere with

operation of the grill. If humming noise is

loud and excessive you may need to purge

air from the gas line or reset the regulator

excess gas flow device. This purging proce-

dure should be done every time a new LP

gas tank is connected to your grill. For help

with this procedure refer to page 18, step 4,

or call the Customer Service Helpline for

assistance, 8am - 8pm CST, Monday through

Friday 1-888-317-7642.

Yournaturalgasgrillisdesignedtooperateon

naturalgasonly,atapressureof7"watercolumn

(W.C.)(1/4psi or1.75kpa),regulatedatthe

residentialmeter.Checkwithyourgasutility

companyforlocalgaspressureandwithyour

localmunicipalityforbuildingcoderequirements.If

yourresidentialgaslinepressurehasnotbeen

regulatedto7"W.C.,contactyourlocalgasutility

companyforprofessionalassistance.

ItisrecommendedthataShutoffValvebeinstalled

atthegassupplysourceoutdoors.Installatapoint

afterthegaspipeexitstheoutsidewallandbefore

thequick-disconnecthose,orinstallitatthepoint

beforethegaslinepipingenterstheground.

SeeFig.1.

Pipe sealing compound or pipe thread tape resistant

to the action of natural gas must be used on all male

pipe threads when making the connection.

Disconnect your gas grill from fuel source when

the gas supply is being tested at high pressures.

This gas grill and its individual shutoff valve must

be disconnected from the gas supply pipe system

during any pressure testing of that system at

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

Turn off your gas grill when the gas supply is

being tested at low pressures. The grill must be

isolated from the gas supply pipe system by

closing its individual manual shutoff valve during

any pressure testing of the gas supply pipe

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

(3.5kpa).

Figure 1 (Natural gas model only)

TO GRILL

INSIDE

WALL

OUTSIDE

WALL

LOCKING

SHUT OFF

FITTING

QUICK

DISCONNECT

GAS SUPPLY

SHUT OFF

• 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

be sure all Pattern Head Thumb Screws

are tightened. You may use the supplied

Tightening Tool (P55M3A) as needed.

To reduce the chance of "FLASH-BACK" (see

CAUTION at right) clean the Burner Tubes and

Burners before fully assembling your grill.

Remove the Cotter Pin from the rear underside

of each Burner using a pair of long nose pliers.

Carefully lift each Burner up and away from the

Gas Valve Orifice, then refer to Figure 1 and

perform one of these three cleaning methods:

1. 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.

(

2. Use a bottle brush with a flexible handle.

Run the brush through the Burner Tube and

inside the Burner several times, removing any

debris.

3. 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-

SEMBLY \\

\\\\\\\

BURNER TUBE

CAUTION: Spiders and small insects occa-

sionally spin webs or make nests in the grill

Burner Tubes during transit and warehousing.

These webs can lead to a gas flow obstruc-

tion which could result in a fire in and around

the Burner Tubes. This type of fire is known

as a "FLASH-BACK" and can cause serious

damage to your grill and create an unsafe

operating condition for the user.

Although an obstructed burner tube is not the

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

common cause.

To reduce the chance of "FLASH-BACK", you

must clean the burner tubes before assem-

bling your grill, and at least once a month in

late summer or early fall when spiders are

most active. Also perform this Burner Tube

cleaning procedure if your grill has not been

used for an extended period of time.

WARNING

The location of the Burner Tube with re-

spect to the Orifice is vital for safe

operation. Check to ensure the Orifice is

inside of the Burner Tube before using your

gas grill. See Fig. 2. If the Burner Tube

does not fit over the Valve Orifice, lighting

the Burner may cause explosion and/or fire.

Figure 2

GAS VALVE ASSEMBLY

ORIFICE BURNER TUBE

GAS COLLECTOR BOX

BURNER BURNER PORT

/ i =/

o o o o o o o _ o o o o

................

FOOT

COTTER PiN

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

in the various stages of assembly.

Ref. Component Qty. to Use

H019 1/4"x2" Pattern Head Screw 8

H017 1/4"xl/2" Pattern Head Screw 4

H019 1/4"x2" Pattern Head Screw 4

H017 1/4"xl/2" Pattern Head Screw 4

H021 1/4"xl/2" Part-Threaded Bolt 4

H022 M4x5mm Pattern Head Screw 4

H017 1/4"xl/2" Pattern Head Screw 4

H018 1/4"x3/4" Pattern Head Screw 8

H023 1/4"x4" Wing Bolt

P8080A AA Battery

P0271A Door Handle

P5589A Magnetic Door Stop

Purpose of Components

Attaches Cart Legs To Bottom Shelf

Attaches Tank Pull-Out Tray Kit To Bottom Shelf

(LPG model only)

Attaches Rear Panel To Cart

Attaches Door Bracket To Cart

Attaches Door Stops To Cart

Attaches Doors To Cart

Attaches Door Handles To Doors

Attaches Grill Head To Cart

Attaches Side Shelf and Side Burner To The

Grill Head

Secure Gas Tank (LPG model only)

Powers The Electric Ignitor

Attaches To Front Doors

Attaches To Cart

Actual Size and Quantity of Each Hardware Piece:

1/4"x4" Wing Bolt (LPG only)

Qty. 1

Ref. # H023

1/4"x2" Pattern Head Screw

Qty. 12

Ref. # H019

1/4"x3/4" Pattern Head Screw M4x5mm Pattern Head Screw

Qty. 8 Qty. 4

Ref. # H018 Ref. # H022

1/4"xl/2" Pattern Head Screw 1/4"xl/2" Part-Threaded Bolt AA Battery

Qty. 16 Qty. 4 Qty. 1

Ref. # H017 Ref. # H021 Ref. # P8080A

Scale 1:2

Door Handle

Qty. 2

Scale 1:2

Ref. # P0271A Magnetic Door Stop

Qty. 2

Scale 1:2

Ref. # P5589A

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

in the various stages of assembly.

Ref.

P55F5A

P5540B

H025

P55M3A

Component Qty. to Use

Customized Wrench 1

Manual Lighting Stick 1

M4x8mm Pattern Head Screw 1

Tightening Tool 1

Purpose of Components

Tighten Caster

Attaches To Outside Bowl Panel - Left

Allows you to tighten Pattern Head Thumb Screws

as needed

Actual Size and Quantity of Each Hardware Piece:

Customized Wrench

Qty. 1

Ref. # P55F5A

Scale 1:0.6

Tightening Tool M4x8mm Pattern Head Screw

Qty. 1 Qty. 1

Ref. # P55M3A Ref. # H025

Manual Lighting Stick

Qty. 1 Ref. # P5540B

Ref.

P03412331C

P55L7A

H025

H027

Component Qty. to Use

Control Knob 1

Cotter Pin 1

M4x8mm Pattern Head Screw 2

M4 Plain Washer 2

Purpose of Components

Install To Side Burner Valve Stem

Secure To Side burner

Attaches To Side Burner Valve Bracket

Actual Size and Quantity of Each Hardware Piece:

M4x8mm Pattern Head Screw M4 Plain Washer

Qty. 2 Qty. 2

Ref. # H025 Ref. # H027

Control Knob Cotter Pin

Qty. 1 Qty. 1

Ref. # P03412331C Ref. # P55L7A

LPG = Liquid Propane Gas 4 1

NG = Natural Gas

54 53 38

19 18 16 23 54 33

11a (NO only)

20 35_ I

57 55

40a

(LPG only) _

(NG only) 58a,

kOb (NG only)

61a (LPG only)

61b (NG only)

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

9. Cooking Grid - Porcelain

10. Flame Tamer - Porcelain

11. Main Burner

11 a. Air Shutter for Main Burner (NG only)

12. Main Burner Bracket

13. Gas Collector Box w/ Electrode

14. ignition Wire Set

15. Electric Ignitor

16. Smoker Drawer Bracket

17. Smoker Drawer

18. Bowl Panel- Left

19. Outside Bowl Panel - Left

20. Bowl Panel - Right

21. Outside Bowl Panel- Right

22. Bowl Panel- Front

23. Bowl Panel- Rear

24. Wind Shield

25. Grease Draining Tray

26. Grease Receptacle

27. Gas Manifold Assembly

LPG

28. Heat Shield for Control Panel

29. Protective Pad - Heat Resistant

30. Control Panel

LPG

31. Decorative Front Cover

32. Control Knob

33. Back Burner Assembly

34. Electrode for Back Burner

35. Orifice

LPG

36. Extension Tube for Back Burner

37. Control Knob for Back Burner

38. Side Shelf

39. Side Burner Frame

40a. Bottom Shelf (LPG only)

40b. Bottom Shelf (NG only)

41. Cart Leg -Left

42. Cart Leg -Right

43. Rear Panel

44. Door Bracket

PART# QTY

P01A1A 1

P0164A 1

P0163A 1

P0615D 1

P0251A 1

P5573A 2

P00410037C 1

P1521E 1

P1661A 2

P1749A 2

P1935F 4

P80C7A 4

P2230A 1

P2618A 2

P2637B 1

P2503G 1

P80F3A 1

P80F4A 1

P0799A 1

P0755C 1

P07A1A 1

P0758C 1

P0759B 1

P0760C 1

P80F2A 1

P2755A 1

P2741A 1

Y0060030

Y0060031

P2999A 1

P80L5A 2

P2966A

P02907351T

P2965A 1

P03412331C 5

P1948A 1

P2648A 1

P39A7A

P39A7B

P39A8A 1

P03412341C 1

P1147A 1

P1174A 1

P1074A 1

P1074B 1

P0856A 1

P0857A 1

P4356A 1

P4413A 1

REF# DESCRIPTION PART# CITY

45. Door Panel P4357A 2

46. Door Handle P0271A 2

47. Magnetic Door Stop P5589A 2

48. Tank Pull-Out Tray (LPG only) P4043A 1

49. Bracket for Tank Pull-Out Tray P4043B 1

(LPG only)

50. Slide (LPG only) P55J8A 2

51. Caster P5111B 4

51a. Customized Wrench P55F5A 1

52. Caster Seat P4528A 4

53. Tool Holder PBOF5A 1

54. Tool Hook P80F6C 5

55. Side Burner Lid P0199A 1

56. Pot Support P00805013B 1

57. Side Burner Electrode P2627A 1

58. Side Burner P02002054C 1

58a. Air Shutter for Side Burner (NG only)

59. Gas Valve for Side Burner

LPG

PBOC7B 1

P03218089G

P03218090G

60. Extension Tube for Side Burner P3983G 1

61a. Regulator and Hose (LPG only) P3632P 1

61b. NG 12' Hose Kit (NG only) P3718A 1

62. Reinforcing-Bracket for Grill Bowl PBOP1A 1

63. Manual Lighting Stick P5540B 1

64. Heat Shield for Grease Tray PBOP6A 1

65. Tightening Tool P55M3A 1

66. Heat-Insulating Ring for Main Burner Valve P06801007F 4

--- Owner's Manual P80103070A 1

--- Hardware Pack P55K5A 1

--- Hardware Pack A P55L3B 1

--- Hardware Pack B P55K5C 1

For the repair or replacement parts you need:

Call anytime

1-800-4-MY-HOM E '(1-800-469-4663)

To make sure you obtain the correct replacement

parts for your Kenmore gas grill, please refer to

the part numbers in this parts list. The following

information is required to assure you receive the

correct parts:

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

2. Part Number

3. Part Description

4. Quantity of parts needed

important: Keep this Owner's Manual for convenient

referral and for part replacement.

Important: Use only Sears authorized parts. The

use of any part that is not Sears authorized can

be dangerous and will also void your product

warranty.

CAUTION:Whileitispossibleforonepersontoas-

semblethisgrill,obtainassistancefromanotherperson

Figure 1

when handling some of the larger, heavier pieces, espe-

cially 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. Remove packing materials and cart parts from

shipping carton.

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

knife to lay open the carton front panel. This will

allow you to raise the grill head Lid and remove the

components packed inside the head, making it

easier to lift.

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

ping carton and place it on the cardboard work sur-

face.

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

included.

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

not assemble or operate the grill if it appears

damaged. If there are damaged or missing parts

when you unpack the shipping box, or you have

questions during the assembly process, call:

1-888-317-7642

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

Assembling The Grill Cart

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.

CART LEG

BRACKET_

CART LEG-LEFT

BOTTOM

SHELF

HOLES FOR

DOOR STOP

.........CASTER

SEAT

CASTER

Figure 2 (LPG Model Only)

TANK PULL-OUT TRAY KIT

(LPG MODEL ONLY

CART LEG - LEFT \\

-RIGHT

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.

Figure 3

BOTTOM

SHELF

CART LEG - RIGHT

2. Screw the 4 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.

CART LEG - LEFT

REAR PANEL

3. Place

the Tank Pull-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(for LPG model

only)

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"x1/2" Pattern

Head Screws provided. See Fig. 3.

BRACKET /

BOTTOM

SHELF

CART LEG - RIGHT

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 9) Upper

door bolt holes (at ends of bracket) must face

outward.

Installing The Cabinet Doors

1. Install the Door Stops to the Bottom Shelf

and the Door Bracket. See Fig. 4.

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.4.

2. 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. 5. Be

careful not to scratch the Door surfaces.

3. When installing the Front Doors, make sure

the door bolt holes are located on the hinge

sides of the Cart Legs.

4. Install either Front Door by inserting 1/4"xl/2"

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"x1/2" part-threaded bolt provided and

tighten both securely.

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

Figure 4

DOOR

BRACKET

DOOR

Found in

Hardware Pack

Figure 5

UPPER DOOR

BOLTHOLE --_

FRONT

DOOR\.

DOOR

HANDLE

BOTTOM SHELF /

TANK PULL-OUT TRAY KIT

(LPG MODEL ONLY)

DOOR

BRACKET

LOWER DOOR /

BOLT HOLE BOTTOM

SHELF

Installing The Grill Head

Now that you've assembled the grill cart you

can install the pre-assembled Grill Head. See

Fig. 6. tf you haven't already done so, we

suggest you open the Grill Lid and remove

the packed components. Even with the com-

ponents removed, this next step requires 2

people.

With an assistant, lift and position the Grill

Head onto the grill cart. 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"x1/2" Pattern Head Screws

provided.

2. Place the Pre-assembled Valve Kit and Ignition

Wire through the slot in side of Grill Head as

illustrated in Fig. 6.

3. Place Heat Shield into Grease Draining Tray.

The Heat Shield must be present and

centered for your safety. From the back

Figure 6

GRILL.

HEAD

CART LEG

BRACKET

'\ i ,

\ / ,/

CART LEG \ /'//

- LEFT

PRE-ASSEMBLED

\X VALVE KIT

IGNITION WIRE

FROM GRILL HEAD

REGULATOR

WITH HOSE

(LPG MODEL ONLY)

CART LEG - RIGHT

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. 7.

From the front side of cabinet, open the front

doors and Install the Grease Receptacle under

Grease Draining Tray. See Fig. 7.

Figure 7

GRILL

HEAD

GREASE

DRAIN-

ING

TRAY

HEAT

SHIELD

Installing Manual Lighting Stick

Attach the Manual Lighting Stick to the Left

Bowl Support Bracket as shown in Fig. 8.

Align the hole at the end of Manual Lighting

Stick Wire with the threaded hole on the Left

Bowl Support Bracket. Tighten securely using

the M4x8mm Pattern Head Screw .packed with

the Manual Li.qhtin.qStick.

Figure 8

OUTSIDE BOWL "_'_-

PANEL-LEFT

M4xSmm PATTERN

HEAD SCREW "_

MANUAL LIGHTING

STICK

FRONT

DOOR

GREASE

RECEPTACLE

Figure 9

SIDE SHELF FRAME

....PRE-ASSEMBLED

VALVE KIT

REGULATOR WtTH HOSE

(LPG MODEL ONLY)

GRILL HEAD

SIDE BURNER

FRAME

Installing Side Shelf, Side Burner and Tool

Holder Kit

Remove Side Burner from Side Burner Kit before

installing.

Enlisting the aid of an assistant, attach Side Burner

Frame to right side of grill. Attach Side Shelf

Frame to left side of grill as shown in Fig. 9.

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.

. Install the Pre-assembled Valve Kit to the Side

Burner Frame. See Fig. 9a. Attach the Pre-

assembled Valve Kit to the Side Burner Valve Hole

on the Side Burner Frame, as shown in Fig. 9a.

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 packed with

the Control Knob.

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

BOWL SUPPORT

BRACKET-RIGHT

Figure 9a

M4xSmm -_*"/"

PATTERN HEAD

SCREW AND

WASHER

WITH HOSE

12 (LPG MODEL ONLY)

REGULATOR

WITH HOSE

(LPG MODEL ONLY)

HOLES FOR SIDE

BURNER VALVE KIT

\\SIDE BURNER

FRAME

VALVE KIT

....... SIDE BURNER

VALVE BRACKET

end of Side Burner Tube goes over tip of Side

Burner Valve. Secure Side Burner with supplied

Cotter Pin (packed in Side Burner Control Knob

bag) See Fig. 9b. Place Pot Support into position

on Side Burner Frame.

4. Install the Control Knob to the Side Burner Valve

Stem. See Fig. 9b.

Connect the Ignition Wire terminal from Side Burner

with the other from Grill Head. See Fig. 9b. Bind

the connected Ignition Wires and Connection Tube

together using the supplied Fastening Band.

6. The gap between the Side Burner Electrode Tip and

the Side Burner Port should be approximately

1/8"~3/16 ". See Fig. 9c.

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

nose pliers and gently bend the Electrode Tip

toward the Burner.

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

See Fig. 9b.

g. 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 supplied. See

Fig. 9d.

10. For Natural Gas grills: Connect the hose

end of the 12' Natural Gas Hose to the

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

the natural gas safety instructions.

Figure 9e (Natural gas model only)

GAS VALVE FOR

BRASS _SIDE BURNER

ADAPTOR

Figure 9b

POT

SUPPORT

SIDE

BURNER

CONTROL

KNOB_"

FASTENING

BAND

Figure 9c

COTTER

SIDE BURNER

FRAME

_ PRE-ASSEMBLED

VALVE KIT

IGNITION WIRE

FROM SIDE BURNER

IGNITION WIRE

FROM GRILL HEAD

REGULATOR

WtTH HOSE

(LPG MODEL ONLY)

1/8"~3/16" BURNER

PORT

CONNECTION

TUBE FROM

GRILL HEAD

12'NATURAL

j GAS HOSE

Figure 9d

TOOLHOLDER

FOOT _SIDE BURNER

TOOL HOOK

• When you have finished assembling your

Grill be sure all Pattern Head Thumb Screws

are tightened. You may use the supplied

Tightening Tool (P55M3A) as needed.

M5x8mm PATTERN

HEAD SCREW J

SIDE SHELF

Ignitor Battery Installation - See Fig. 10

1. Unscrew the Ignitor Cap located on the grill

Control Panel and remove the Contact and

Spring from the Ignitor Slot.

2. Place the manufacturer supplied AA battery

into the Ignitor Slot. Be sure to place the

positive pole facing toward you. See Fig. 10.

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.

Remove all 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 19 of this

Owner's Manual.

Figure 10

IGNITOR SLOT

IGNITOR CAP

_ AA BATTERY

CONTACT SPRING

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.

Press the Ignitor Cap. You should hear a

"clicking" sound and your assistant should see

a small blue spark within each Gas Collector

Box. tf a spark is present the Electrode Tips

are properly positioned.

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

Fig. 11 needs to be adjusted as follows:

Using an adjustable wrench, loosen the Inside Nut

just until the Gas Collector Box can be maneuvered

and turned upward.

The gap between the Spark Electrode Tip and

Spark receiver should be approximately 3/16".

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

pliers and gently squeeze the Gas Collector Box

until the gap is correct.

Return the Gas Collector Box to its original horizon-

tal position, secure the Inside Nut and try the

Electrode Check again.

If no "clicking" sound is heard check the

following common causes. If you need assis-

tance call our Customer Service Helpline

at 1-888-317-7642.

• IgnitorAAbattery not installed properly.

° Ignitor wires may be loose. Remove the AA battery,

inspect the Ignitor Junction Box found behind the

Control Panel, and connect any loose wires.

Figure 11 - Side View

GAS COLLECTOR BOX

INSIDE NUT

SPARK GAP

\ SPARK ELECTRODE TIP

SPARK RECEIVER

Installing Cooking Components Figure 12

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 two Flame Tamers on the lower

ledge above Burners. See Fig. 12.

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 Grill

Bowl Side Panels. See Fig. 12.

. 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.

Connecting A Liquid Propane Gas (LPgas)

Tank To Your Grill

1. Open the front Doors of cabinet. Pull out the

LPG Tank Pull-Out Tray. Place the 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.

SECONDARY

COOKING RACK

COOKING GRID

FLAME TAMER_

SLOTS FOR

RACK

SMOKER

DRAWER

_BACKBURNER

Align the tank so the Tank Valve faces the

rear right corner of cabinet. See Fig. 13a. Use

the 1/4"x4" Wing Bolt to secure gas tank.

Check the tank valve to ensure it has proper

external mating threads to fit the hose &

regulator assembly provided (Type 1 connection

per ANSI Z21.58a-1998). See Fig.13b (on page

16)

Make sure all Burner Valves are in the OFF

position.

Inspect the valve connection port and regulator

assembly. Look for damage or debris. Remove

any debris. Inspect hose for damage. Never

use damaged or plugged equipment.

Place the hose and regulator assembly through

gap between the Right Cart Leg and

the Grill Head. When connecting 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.

Open the tank valve fully (counterclockwise).

Use a soapy water solution to check all

connections for leaks before attempting to light

your grill. See "Checking for LP Gas Leaks"

on page 16. If a leak is found, turn the tank

valve off and do not use your grill until the

leak is repaired.

Figure 13a (LPG Model Only)

FRONT

DOOR

GAS

TANK J

1/4"x4" WING

BOLT

TANK PULL-OUT

TRAY

Disconnecting A Liquid Propane Gas (LP gas)

Tank From Your Grill

1. Turn the Burner Valves and LP gas tank valve

to the full OFF position. (Turn clockwise to

close.)

2. Detach the hose and regulator assembly from

the LP gas tank valve by turning the Quick

Coupling Nut counterclockwise.

Figure 13b (LPG Model Only)

GRILL HEAD

FRONT

DOOR

GAS TAN K

TANK PULL-OUT _ /

TRAY

QUICK

COUPLING

NUT

ALREADY CONNECTED

TO ADAPTOR UNDER

SIDE BURNER

CAUTION: When the appliance is not in use, the

gas must be turned off at the supply tank.

Congratulations

Your Kenmore 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 16 of this

manual.

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

extinguisher.

• Open Grill Lid.

• Get away from the LP gas tank.

• Do not try to fix the problem yourself.

• If odor continues or you have a fire you

cannot extinguish, call your fire department. Do

not call near the LP gas tank. 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 with this procedure refer

to page 18, step 4, or call for assistance.

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.

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.

Basic Lighting Procedures

Machine oils used in the manufacturing process of

stainless steel can cause stainless steel to turn 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 19.

1. Familiarize yourself with the safety guidelines at

the front of this manual. Do not smoke while

lighting grill or checking gas supply connections.

2. Be sure the LP gas tank is filled.

3. Check that the end of each Burner Tube is properly

located over each Valve Orifice.

4. Be sure all gas connections are securely tightened.

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

on the Burner you are lighting.

ilk 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.

6. 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

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

10.

11.

If the burner does not light, turn the Control Knob

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

Once the left grill burner is ignited, the adjacent

burner can be lit by simply turning its Control

Knob to HIGH.

Adjust Control Knobs to your desired cooking

temperature.

Back Burner Lighting Instructions

Note: The location of the Back Burner makes it more

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. Follow steps 1,2 and 4 of the Lighting Procedures.

2. Open the Grill Lid. Failure to do so can result in

fire or explosion. See WARNING left.

Set ALL Control Knobs to OFF and open the LP

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

Push and turn the Right Control Knob for Back

Burner to HIGH.

Then immediately press the Electric Ignitor for

3-4 seconds to light the Back Burner.

If the Burner does not light, turn the Control Knob

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

Once lit, the Back Burner will reach cooking

temperature quickly. The orange/red glow will even

out in about 5 minutes.

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.

HIGH

OFF

Immediately press the Electric Ignitor for 3-4

seconds to light the Burner.

"_ESS

Manually Lighting Your Grill by Match

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

Manual Lighting Stick 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. 14. Turn the

nearest Control Knob to the HIGH setting to release

gas. The Burner should light immediately.

Figure 14

• Misalignment of Ignitor on Burner

Correction: Check for proper position of the

Electrode Tip as shown in Figures 9c and 11.

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: tnspect the Ignitor Junction Box

found behind the Control Panel. Connect loose

Ignitor wires to Junction Box and try to light the

grill.

LIGHTING

HOLE

MANUAL - _

LIGHTING _ _

STICK

_ MATCH

WARNING

Never lean over the grill cooking area while

lighting your gas grill. Keep your face and

body a safe distance (at least 18 inches)

from the Lighting Hole or Burners, when

lighting your grill by match.

If the grill fails to light :

1. Turn gas offat 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, tf your grill still fails

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

Control Knobs to OFF, then check the following:

• Misalignment of Burner Tubes over Orifices

Correction: Reposition Burner Tubes over

Orifices.

• Obstruction ingas line

Correction: Remove fuel line from grill. 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 grill by pulling

Cotter Pin (beneath Burner) using Long nose

pliers. Carefully lift each Burner up and away

from gas valve Orifice. Remove the Orifice from

gas valve and gently clear any obstruction with a

fine wire. Then reinstall all Orifices, Burners,

Cotter Pins and cooking components.

If an obstruction 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 20 of this Owner's Manual.

• WeakAA 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 Grill Lid.

• Set Control Knobs to OFF

Push and turn the LEFT Control Knob to

HIGH.

If all checks or corrections have been made and

you still have questions about operating your gas

grill, call the Customer Service Helpline

8am - 8pm CST, Monday through Friday at

1-888-317-7642.

WARNING

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

around the Burner Tubes, follow the

instructions below. Failure to comply with

these instructions could result in a fire or

explosion that could cause serious bodily

injury, death, or property damage.

• Shut off gas supply to the gas grill.

• Turn the Control Knobs to OFF position.

• Put out any flame with a proper fire

extinguisher.

• Open Grill Lid.

• Once the grill has cooled down, clean the

Burner Tubes and Burners according to

the cleaning instructions found on page 20

in this manual.

Aswithallappliances,propercareandmaintenance

willkeepyourgrillintopoperatingconditionand

prolongitslife.Byfollowingthesecleaningprocedures

onatimelybasis,yourgrillwillstaycleanandwork

properlywithminimumeffort.

CAUTION:

BesureyourgrillisOFFandcoolbeforecleaning.

Takecarenottochiporscratchthepaintedsurfaces

becauseitwillvoidyourwarrantyagainstrusting.

CleaningTheCookingGrids

Beforeinitialuseandperiodicallywesuggestyouwash

yourCookingGridsinamildsoapandwarmwater

solution.Youcanuseawashclothorvegetablebrush

tocleanyourCookingGrids.

CAUTION:

Takecarenottochiporscratchtheporcelainfinish

becauseitwillvoidyourwarrantyagainstrusting.

Nevertry to clean your Cooking Grids unless you

are sure the grids are cool to the touch.

Cleaning The Flame Tamers

Periodically you should wash the Flame Tamers in a

soap and warm water solution. Use a 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 position.

Detach the LP gas hose and regulator assembly from

your gas grill. Inspect for any damage and replace

as necessary with manufactures replacement part

number found on the Parts List.

4. Remove and clean the Flame Tamers, Cooking

Grids, Cooking Rack and Grill Burners.

5. Cover each Gas Valve Orifice with aluminum foil.

Brush the inside and bottom of the grill with a fiber

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.

10.

11.

Check each Spark Electrode, adjusting as needed.

The space between the Spark Electrode Tip and

Spark Receiver should be approximately 3/16".

Replace the Burners and adjust the Gas Collector

Box. The edge of the collector box should be

overlapping the Burner Port.

Replace Flame Tamers and the Cooking Grids.

Reconnect the gas source and observe the Burner

flame for correct operation.

Cleaning Exterior Surfaces:

Before initial use, and periodically thereafter, we

suggest you wash your grill using a mild soap and

warm water solution. You can use a wash cloth or

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

brass brush that might remove paint during the clean-

ing process.

Cleaning Exterior Stainless Steel Surfaces:

Weathering and extreme heat can cause exterior

stainless steel surfaces to turn tan in color. Machine

oils used in the manufacturing process of stainless

steel can also cause this tanning color. After removing

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 abra-

sive cleaners or scrubbers because they will scratch

and damage your grill. Follow these steps for the best

results.

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

position. Disconnect the regulator and hose assem-

bly from LP gas tank. Cover exposed gas fitting with

aluminum foil.

Remove dirt or grease using a soft cloth and polish

stainless surfaces. Wipe with a soft cloth.

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 "FLASH-BACK" the proce-

dure below should be followed at least once a month in

late summer or early fall when spiders are most active

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

time.

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

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

3. Detach the LP gas regulator assembly from your

gas grill.

4. Remove the Cooking Grids, Flame tamers, and

Grease Trays from your grill.

5. Remove the Cotter Pin from the rear underside of

each Burner using a pair of long nose pliers.

6. Carefully lift each Burner up and awayfrom 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.

( 3" I_

• Use a bottle brush with a flexible handle.

Run the brush through the Burner Tube

and inside the Burner several times, remov-

ing any debris.

Use an air hose to force air through each

Burner Tube. The forced air should pass

debris or obstructions through the Burner

and out the Ports.

Regardless of which Burner cleaning procedure you

use, we recommend you also complete the following

steps to help prolong Burner life.

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

outer surface of each Burner until free of food

residue and dirt.

Clean any clogged Ports with a stiff wire, such as

an open paper clip.

Inspect each Burner for damage (cracks or holes)

and if such damage is found, order and install a

new Burner. After installation, check to ensure

that the Gas Valve Orifices are correctly placed

inside the ends of the Burner Tubes. Also check

the position of your Spark Electrode.

WARNING

The location of the Burner Tube with respect

to the Orifice is vital for safe operation.

Check to ensure the Orifice is inside 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

GAS COLLECTOR BOX

SPARK ELECTRODE AS- /

/ BURNE i PORT

BURNER

HHCr CrJ_HJrJr¢ r I 0 000_ 0 0 _ 0 0 0 0 0 0 0 0 0 0 0 6 0 0 0 0

TO CLEAN BURNER TUBE, o o o o o o o o o

_NSERTHOO_N_RE

/ /

f FOOT /

BURNER TUBE COTTER PIN

Question:CanIconvertmyKenmoregasgrillfrom

onefueltypetoanother?

Answer:YourKenmoregasgrillismanufacturedto

exactspecificationsandisapprovedbytheCanadian

StandardsAssociation(CSA)forLPgasuseonly.For

yourownsafety,conversionkitsarenotavailableand

anyattempttoconvertyourgrillfromLPgastoNatural

Gaswillvoidyourproductwarranty.

Question:Whydoesn'tthehoseandregulatorassem-

blysuppliedwithmynewKenmoregrillfittheolderLP

gastankI'veusedforyears?

Answer:TheU.S.Governmentregulatesgasappliances

andLPgastanks.Whenevernewregulationsarepassed

theLPgastankfittingsarealtered.Ifyourtankdoesnot

fitthehoseandregulatorsuppliedwithyournewgrill,the

tankisoutdatedandmustbereplaced.

Question:Whatcancausegrillpartstorustandwhat

affectdoesithaveonthegrillmaterials.

Answer:Rustingisanaturaloxidationprocessandmay

appearoncast-ironandsteelparts.Rustwillnotaffect

theshorttermperformanceofyourgrilloraffectthetaste

ofyourfoods.

Stainlesssteelgrillpartswillnotrust.However,weather-

ingandextremeheatcancausestainlesssteelLid

surfacestoturntancolor.Thisisdiscoloration,notrust.

Question:HowcanIminimizetheriskofrustor

stainlesssteeldiscoloration?

Answer:Toprotectagainstthenaturalrustingprocess,

theGrillBowl,Burners,CookingGridsandFlameTamers

haveaporcelainfinish.However,dropping,scrapingor

scratchingtheseitemswilldamagetheporcelainfinish

andallowrusting.Werecommendyou"season"these

itemsbeforeandaftereachuse.Consistentseasoning

willhelpdeterrustingandwillcreateaneasytoclean

cookingsurface.

Weatheringandextremeheatcancauseexterior

stainlesssteelsurfacestoturntanincolor-whichis

nottobeconfusedwithrust.Machineoilsusedinthe

manufacturingprocessofstainlesssteelcanalso

causethistanningcolor.Afterremovingtheprotective

PVCfilmfromyourGrillLiduseaStainlessSteel

Cleanertopolishtheinsideandoutsideofyourgrill

Lid.Neveruseabrasivecleanersorscrubbers.Follow

theeasy"CleaningExteriorStainlessSteelSurfaces"

proceduresfoundinthisOwner'sManual.

Question:HowdoIseasonCastIron?

Answer:Beforeandaftereachcookout,applyathin

layerofcookingoil,sprayorvegetableshorteningto

each Cooking Grid and optional cast-iron accessory. Be

sure to coat the entire surface including edges and any

areas with chipped porcelain. Insert the Cooking Grids

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

Question: Sometimes my grill does not light when I

push the Ignition Button. Why?

Answer: Refer to the Lighting Instructions in this

Owner's Manual. Also check these common causes:

• Ignition AA battery may need replacing.

• Ignition wires may be loose. Remove the AA battery,

inspect the Ignitor Junction Box found behind the

Control Panel, and connect any loose wires.

Question: What is the best way to protect my new

Kenmore gas grill from the weather?

Answer: Agood 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 1buy replacement parts?

Answer: For the repair or replacement parts you need

call 6 am - 11 pm CST, 7 days a week 1-800-366-

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

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

can be dangerous and will also void your product

warranty. You will need your model number and serial

number to order parts.

Question: Are the serial and model numbers of my

grill listed somewhere for future reference?

Answer: This information is listed on a silver label found

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

Question: Sometimes I hear a humming sound

coming from my regulator. What causes this?

Answer: The humming noise is actually the gas

flowing through the regulator. A low volume of noise is

perfectly normal and will not interfere with the opera-

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

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

reset the regulator excess gas flow device. Note: This

purging procedure should be done every time a new LP

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

procedure refer to page 18, step 4, or call the

Customer Service Helpline at the number shown

below.

WARNING

Your grill will get very hot. Never lean

over the cooking area while using your grill.

Do not touch cooking surfaces, grill housing,

Grill Lid or any other grill parts while the grill

is in operation, or until the grill has cooled

down after use.

Failure to comply with these instructions may

result in serious bodily injury.

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 ignite the 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 grill after cooking is complete. Never use the

HIGH setting for extended cooking.

Medium to Low Settings: Most recipes specify

medium to low settings, including all smoking, rotis-

serie cooking and for cooking lean cuts such as fish.

NOTE: Temperature settings will vary with the tem-

perature 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 smoking

are also best cooked in this manner because they

require direct heat.

Indirect Cooking

The indirect cooking method can also be used with the

supplied Cooking Grids, optional griddle or cooking

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

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

the opposite side. Or place your food on the Second-

ary 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 Grid and/or optional cast-iron accessories. Be

sure to coat the entire surface including edges and any

areas with chipped porcelain. Insert the Cooking Grids

into your warm grill for 2 to 3 minutes.

Flare-Ups

The fats and juices dripping from grilled food can cause

flare-ups. Since flare-ups impart a favorably, distinctive

taste and color to food cooked over an open flame,

they should be accepted up to a point. Nevertheless,

uncontrolled flaring can result in a ruined meal.

WARNING

Do not line the bottom of the grill housing

with aluminum foil, sand or any substance

that will restrict the flow of grease into the

Grease Draining Tray and Receptacle.

Failure to comply with these instructions

could result in a fire or explosion which

could cause serious bodily injury, death, or

property damage.

CONGRATULATIONS

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

member to keep the Lid up when cooking directly on

the grill. For most foods it's best to start grilling on

high. Once the food is seared, reduce the heat to

medium. Foods marinated with ingredients such as

honey may burn because of the high sugar content.

You should begin their cooking on medium. A favorite

on the grill is sausages. Always cook them slowly and

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

boil them first.

Grilling Steak and Ribs

Turn the grill Burners on HIGH, close the Lid

and preheat your grill 3 to 5 minutes. Open

Lid and place the meat on the Cooking Grid

directly above the lit Burners. Cook the meat

on both sides until seared. Reduce the heat

to MEDIUM and cook meat until done. Grilling

times 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

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--particularly 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

down will be similar to those for your kitchen oven.

However, there are many factors such as outside

temperature, wind conditions and location of grill that

affect your grill performance so we suggest you watch

the grill thermometer and adjust the heat accordingly.

Cooking times for foods prepared with the direct

method will be much shorter mainly because of the

direct heat source and softness of the food. Timing will

be comparable to normal pan frying or grilling.

An important Note About Heat Settings

The suggested heat settings shown are approximate.

There are many factors such as outside temperature,

wind conditions and grill location that affect your grill

performance. We offer these cooking times as a

convenience, but suggest you watch the grill thermom-

eter and adjust the heat accordingly.

Preparing to Roast

Roasting uses the indirect cooking method. Therefore,

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

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

also use the supplied Cooking Grid with an aluminum

drip pan underneath allowing you to collect juices for

making gravies. Remember, indirect cooking requires

the Lid of your grill to be down.

Preheating your grill is not required for slow cooking

methods such as roasting. If you do choose to preheat

your grill before roasting, turn the Burners on HIGH and

close Lid for approximately 2-3 minutes.

Food preparation

Trim meat of excess fat. Truss meat and poultry with

cooking string to retain shape if desired. Bacon strips

can be used to cover the outside surface of lean meat

and poultry to help prevent itfrom drying out. Another

method for keeping food moist during roasting isto put

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

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

cooking time to ensure proper browning.

Tips for roasting

Except when roasting with water in a roasting pan, the

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

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

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

spoonfuls of flour to thicken sauce. Finally, add sufficient

chicken or beef stock to obtain the desired consistency.

Once the meat is cooked, remove itfrom 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 cornbread to delicious desserts

like fondue fruit skewers or crumb cake, baking on the

grill is as easy as baking in the kitchen.

Preparing to Bake

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

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

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

the pan before use.

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

the baking temperature desired. Baking uses the

indirect cooking method. Therefore, your cooking pan

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

the burner lit on the opposite side.

Tips for Baking

Prepare your favorite recipe as you would in the kitchen.

Foods cooked in the grill for long periods of time should

always be covered in aluminum foil to retain moisture.

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

and add additional liquid 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

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, tt 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 RE-

SULTS 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 will cause the food to cook unevenly and possibly burn the heavier side.

The easiest foods to balance are those of uniform shape and texture. To test if the food is balanced correctly when

secured, place the ends of the rotisserie spit loosely in the palms of your hands. If there is no tendency to roll, give

the spit a quarter turn. If it is still stable, give it a final quarter turn. It should rest without turning in each of these

positions. It can then be attached to your grill.

Food Preparation

When preparing poultry, truss the birds tightly so that wings and drumsticks are close to the body of the bird. The

cavity of the bird may be stuffed prior to this. Pull the neck skin down and, using a small skewer, fix it to the back of

the bird. Push the rotisserie spit through lengthwise, catching the bird in the fork of the wishbone. Center the bird and

tighten with the holding forks. Test the balance as described before.

A rolled piece of meat requires the rotisserie skewer to be inserted through the center of the length of meat, then

secured and balanced.

For meats that contain bones, it is best to secure the rotisserie skewer diagonally through the meaty 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 17 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.

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 instructions

for preparation of smoking chips prior to filling the Smoker Drawer.

Using The Smoker Drawer

Start your grill and allow it to reach the desired cooking temperature for the food you are grilling. Wear an insulated

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 will 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 calamari

• Pork, sliced fillets, diced or minced pork, sliced leg steak, sliced chops

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

• Lamb, sliced fillet, round, loin

STIR-FRYING TECHNIQUES

This method of cooking is popular around the world and

can be easily accomplished outdoors on your Kenmore

gas grill. It's 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 strips and cube

fish fillets. Remove all fat from meat and poultry and

cut large vegetables into even slices or cubes.

Marinate foods for extra flavor and tenderness. Marinat-

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

cuts. Less tender cuts of meat should be marinated

longer. Remember to always chill marinating food in

the refrigerator prior to cooking.

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

vegetables like carrots. Then continue with softer

vegetables like snowpeas and peppers. To ensure even

cooking, continually stir and toss the food in the wok

using a wooden spoon or spatula.

Tips for Stir-frying

Place a wok directly over a HIGHheat 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--not

the ceiling of your kitchen.

Preparing to Deep-fry

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

direct heat.

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

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

gradually. Check the temperature of the oil carefully

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

The cube of bread should brown in about 30 seconds

for most cooking needs. A temperature between 350

and 400 degrees is optimal for preparing the majority

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

temperature. Once the food is cooked, remove it

carefully and drain onto a paper towel. Turn the heat

offas 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 vegetables

are suspended above the grids.

Pre-cook hard vegetables by briefly boiling or

microwaving them before cooking on the grill. Wrap

vegetables in a double thickness of foil to protect them

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

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

brush vegetables with butter or oil and finish cooking.

The Cooking 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.

ONIONBURGERS

Ahoneyandmustardsauceglazestheonionslices

astheycookalongsidethesedeliciousburgers.For

optimalsweetness,selectVidaliaorWallaWalla

onions.Makes4openfaceburgers.

Ingredients

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

2 tablespoons margarine or melted butter

2 teaspoons dry mustard

2 teaspoons honey

1 pound leanground beef

1/4 teaspoon salt

1/8 teaspoon pepper

4 slices Texas toast

4 lettuce leaves

4 tomato slices

Preparing Onions

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

aluminum foil. Combine melted margarine, mustard

and honey, then drizzle over onions. Cover pan with lid

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

completely enclose onions--leaving 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 into four 3/4 inch burger patties and add to

grill, directly over heat. Grill burgers along with onions

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

minutes more or until no pink remains in meat, and

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

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

burger, lettuce, tomato and onion. Sprinkle with pepper

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 large tomato, seeded and finely chopped

1/2 cup finely chopped green pepper

1/4 cup finely chopped red onion

2 finely chopped, seeded jalapeno peppers

1 garlic clove, minced

1 tablespoon snipped cilantro

1/4 teaspoon salt

1 1/2 pounds lean ground beef

2 cups shredded lettuce

1/3 cup finely shredded cheddar cheese

1/4 cup dairy sour cream and/or guacamole

Preparing the Salsa

Combine tomato, green pepper, onion, jalapeno

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

aside 2 tablespoons of salsa. Cover and chill remain-

ing salsa until serving time.

Preparing Burgers

In another bowl, combine ground beef with 2 table-

spoons of reserved salsa, mix well. Shape mixture

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

directly over medium heat with lid up. Grill for 13 to

15 minutes or until no pink remains. Turn burgers

once, halfway through grilling time. Arrange the

shredded lettuce on individual plates. Top lettuce

with a burger, cheddar cheese and salsa. Serve with

sour cream and/or guacamole.

CHICAGO STYLE HOT DOGS

Serve these hot dogs"Chicago-style" with pickled peppers!

Makes 4 servings.

Ingredients

1/3 cup ketchup

1/4 cup chopped pickled peppers

2 tablespoons pickle relish

2 tablespoons chopped onion

1/4 teaspoon poppy seed

4 fully cooked 4-ounce jumbo hot dogs

4 hot dog buns

Preparing the Relish

Combine ketchup, chopped pickled peppers, relish,

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

Preparing Hot Dogs

Place hot dogs on grill directly over MEDIUM heat 5 to

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

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

minutes more or until thoroughly cooked.

To Serve

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

dogs inside buns and top with remaining relish mixture.

RIBEYESTEAKSWITHGRILLED GARLIC

As they cook, the garlic cloves mellow in flavor,

making a delicious sauce for any grilled meat. And for

an appetizer, spread the softened cloves over toasted

slices of french bread! Makes 4 servings.

Ingredients

whole Head of 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 24xl 8-inch piece of

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

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

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

garlic Head to expose the garlic cloves. Place garlic

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

all sides of the foil folded up around the garlic to form a

cup. Drizzle garlic with oil and sprinkle with basil and

rosemary. Cover pan or twist the ends of the foil to

completely enclose the garlic.

Preparing Steaks

Place steaks and the garlic pack on grill directly over

MEDIUM heat and cook about 7 minutes with the lid

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

until cooked to taste. Then remove steaks and place

on platter. Remove garlic and drizzle its juices over

your steak. Remove the softened garlic cloves and

spread over your steak. Season with salt and pepper

as desired and cut into serving-size pieces.

Preparation

Combine ketchup, pepper, rosemary, basil and garlic

powder. Coat both sides of steak with mixture. Grill

steak with lid up, directly over medium heat for 6

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

or until cooked as desired. Cut into serving size

pieces.

BARBECUED RIBS

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

cob, green salad, potato salad or coleslaw!

Makes 4 servings.

Ingredients

2 pounds American style pork spareribs

1/2 cup barbecue sauce

1/2 cup tomato sauce

2 cloves garlic, crushed

juice of 1 lemon

few drops of tobasco sauce

Preparation

Place ribs into a large glass or ceramic dish.

Combine remaining ingredients and pour over the

ribs. Refrigerate for several hours.

Preheat your grill 3 minutes and place the ribs on

cooking grid. Cook indirectly, over a low to medium

heat until cooked. During the last few minutes of

cooking you can cook the ribs over a direct fire for

added barbecue flavor and texture.

HERB-PEPPER SIRLOIN STEAK

The hearty beef flavor is complemented with a deli-

cious herb coating! Makes 6 servings.

Ingredients

2 tablespoons ketchup

1/2 teaspoon coarsely ground pepper

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

teaspoon dried rosemary, crushed

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

dried basil, crushed

1/8 teaspoon garlic powder

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

cut 1-inch thick

MARINATED TUNA STEAK

Experiment with unique dishes, like this tuna steak

recipe boasting a delicious wine marinade!

Makes 4 servings.

Ingredients

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

thick. Thaw fish if frozen.

1/3 cup dry white wine

1 tablespoon lemon juice

1 tablespoon olive oil or cooking oil

1 clove garlic, minced

2 teaspoons snipped fresh rosemary, crushed,

or1/2 teaspoon dried rosemary, crushed

1 teaspoon snipped fresh oregano, crushed, or

1/4 teaspoon dried oregano, crushed

1/4 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 steaks! Makes 4 servings.

Ingredients

6-ounce fresh or frozen halibut steaks, cut 1

inch thick

tablespoons margarine or butter

tablespoons lemon juice

tablespoon Dijon-style mustard

teaspoons snipped fresh basil or 1/2

teaspoons dried basil, crushed

Preparation

Combine thawed fish, margarine or butter, lemon

juice, mustard and basil into a cooking pan or

aluminum foil rectangle, and cook directly over low

flame until butter is melted. Brush mixture over both

sides of halibut fish steaks. Pour balance of mix-

ture into small bowl.

Place clean cooking pan or foil on center of grill with

both outer burners on MEDIUM. Place fish on grill

and close lid. Cook indirectly for 8 to 12 minutes or

just until fish begins to flake easily, turning once

and brushing as needed with remaining mixture.

ALMOND COATED TROUT

This delicious recipe is unique and easy to prepare on

your gas grill. Makes 4 servings.

Ingredients

2 trout

1/2 cup all purpose flour

1 egg, lightly beaten

1 cup sliced almonds

1/3 cup parmesan cheese, grated

olive or peanut oil for frying

Preparation

Remove the Head and tail from trout and fillet.

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.

SOUTHWESTCHICKENBREASTS

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 cup dry white wine

2 tablespoons olive oil or cooking oil

2 teaspoons snipped fresh tarragon or 1/4

teaspoon dried tarragon, crushed

1/4 teaspoon salt

6 skinless, boneless chicken breast halves

2 avocados, pitted, peeled and chopped

1 tomato, chopped

1 clove garlic, minced

2 tablespoons finely chopped seeded

green chili peppers of your choice

2 green onions, finely chopped

1 tablespoon snipped fresh cilantro

1 tablespoon honey

1 tablespoon lemon juice

Preparing the Chicken

Combine wine, oil, tarragon and salt. Rinse chicken

and 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.

BARBECUEDCHICKEN

Another backyard favorite, this recipe includes an

easy to make sweet and spicy sauce.

Makes 4 servings.

Ingredients

1/2 cup ketchup

1/4 cup orange marmalade

1 tablespoon vinegar

1/2 teaspoon celery seed

1/2 teaspoon chili powder

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

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

Preparing the Sauce

Combine ketchup, marmalade, vinegar, celery seed,

chili powder and hot pepper sauce in a cooking pan,

and cook directly over a LOW to MEDIUM heat.

Leave the cooked sauce in the pan and remove from

heat until chicken is prepared.

Preparing the Chicken

Wash chicken and 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 indirectly for 1 hour or until

chicken is no longer pink. Brush occasionally with

sauce. Remove chicken from grill once cooked, then

place cooking pan with sauce into center of grill and

reheat. Pour warmed sauce over chicken and serve.

TRADITIONALHOLIDAYTURKEY

Imagine everyone's surprise when you serve your next

holiday turkey--complete with dressing--delicious

and tender straight from the grill! Serves 8 - 10

Ingredients for Turkey

8 - 10 pound whole turkey

4 ounces butter, softened

2 tablespoons chopped thyme

2 tablespoons lemon juice

2 teaspoons grated lemon rind

Ingredients for Dressing

2 ounces butter

2 onions, finely chopped

8 ounces bacon, chopped

2 tablespoons port wine

1/4 cup red wine

2 chicken stock cubes

4 ounces chopped cashews, hazelnuts or

pecans

1/2 cup chopped celery

1/2 cup diced carrot

1 - 1 1/2 cups fresh white breadcrumbs

1 egg, lightly beaten

-- salt and pepper to taste

Preparing the Dressing

Prepare dressing in a cooking pan directly over

MEDIUM heat. Melt butter, add onions and bacon then

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

and bring to a boil. Cook 2 minutes. Wear 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 into the turkey cavity.

Combine the butter, thyme, lemon juice and rind

together in a bowl. Using turkey baster, insert butter

mixture under skin covering the turkey breast.

Truss the turkey with string and place it on a baking

pan or roasting rack that rests into a cooking pan.

Remove the cooking grids from your grill if necessary,

then place the cooking pan and turkey in the center of

your grill. Turn one outside burner to LOW, the other

to MEDIUM, and close lid. Cook indirectly for 3 1/2 to

4 hours or until cooked. Halfway through cooking

time you may alternate burner temperatures so that

the turkey browns evenly. Once cooked, remove

dressing from cooked turkey. Slice and serve turkey.

PIZZA ON THE GRILL

You may never want to call out for pizza again!

Follow this pizza dough recipe, or purchase ready-

made pizza dough found in your grocers refrigerated

section--next to the biscuits. Slice and serve directly

from the grill. Serves 6 - 8

Ingredients

1 1/2 teaspoons dried yeast

1 cup lukewarm water

1/2 teaspoon sugar

3 tablespoons olive oil

3 cups all purpose flour

1/4 cup tomato paste or Italian tomato sauce

6 ounces sliced pepperoni

1 red pepper, roasted and sliced

3/4 cup pitted black olives

8 ounces grated mozzarella cheese

It's easy to customize this recipe with toppings to

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

the dough with olive oil then spice with pepper and

garlic salt before spreading your tomato sauce.

Preparing the Pizza Dough

Combine yeast, water and sugar together and let

stand in a warm place until mixture starts to foam.

Add this yeast mixture to flour and oil and combine to

form your pizza dough. Knead on a lightly floured

surface until smooth and elastic. Cover and stand in a

warm place until doubled in size. Knock back dough

and roll out to a rectangle the size of your cooking

pan or baking dish. Place dough into a lightly oiled

pan.

If you purchased a ready-made pizza dough, simply

open can and roll dough into a lightly oiled cooking

pan.

Preparing the Pizza

Spread tomato paste or Italian tomato sauce on top of

your pizza dough. Top with pepperoni, red peppers,

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

you may place cheese first with toppings on last.

Place a cooking pan in center of grill and cook

indirectly, with one outside burner on HIGH and the

other on LOW, for approximately 20 minutes or until

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

finish cooking pizza by turning burner under the

cooking pan on high for about 2 minutes. This will

insure the center of pizza gets brown. Then turn off

heat, slice and serve directly from pan.

FRESHVEGETABLESTIR-FRY

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

vegetable recipe. Makes 4 - 6 servings.

Ingredients

2 tablespoons oil

1 onion, cut into wedges

1 carrot, thinly sliced

2 cups broccoli, cut into small flowerets

1 red pepper, sliced

2 sticks celery, thinly sliced

1 cup snow peas

1/2 cup chicken broth

Preparation

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

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

broccoli and stir-fry 2 minutes, then add red pepper,

celery and snow peas and continue cooking 1

minute more. Add chicken broth and toss veg-

etables until cooked to desired doneness.

ONION BLOSSOMS

Great served as a snack, or to dress up barbecued

meats, poultry or fish. Makes 4 servings.

Ingredients

4 medium sweet onions (4-5 ounces each)

1 tablespoons margarine or butter, melted

1 teaspoon Dijon-style mustard

1/8 teaspoon hot pepper sauce

1 tablespoon brown sugar

1 pepper (optional)

Preparation

Peel onions, then cut almost completely through each

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

be intact. Prepare four 12-inch squares of aluminum

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

Stir margarine (or butter) with hot pepper sauce and

drizzle over onions. Sprinkle with brown sugar. Then

bring up two sides of foil square and double fold. Bring

remaining corners up and completely enclose--leaving

enough space for steam to build.

Place wrapped onion blossoms on grill, directly over

MEDIUM heat. Close lid and cook 15 to 25 minutes

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

opening at the top of each onion wrapping, then close

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

lightly browned. Sprinkle with pepper if desired and

serve warm.

GRILLED POTATO SKINS

Serve these crispy potatoes as a snack or side dish.

We've included microwave instructions for a timesav-

ing short cut. Makes 12 servings.

Ingredients

6 baking potatoes (about 8 ounces each)

3 tablespoons margarine or butter, melted

1/2 cup picante sauce

1 cup shredded cheddar cheese (4 ounces)

3 slices bacon, crisp-cooked and crumbled

or use prepackaged bacon bits

1 chopped tomato (optional)

1 diced green onion (optional)

1/2 cup sour cream (optional)

Preparation

Puncture clean potatoes with a fork, wrap in aluminum

foil and place directly over LOW to MEDIUM heat.

Close lid and cook directly for 1 hour or until center is

tender. OR - Microwave clean, punctured potatoes

on HIGH for 15 to 20 minutes, or until center tender.

Allow cooked potatoes to cool, then unwrap and

discard foil.

Cut potatoes in half - lengthwise. Scoop out potato

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

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

of each potato shell with melted margarine. Spoon 2

teaspoons picante sauce into each potato shell,

sprinkle with cheese and top with bacon.

Place prepared potato skins on grill, directly over

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

or until potato skins are crisp. Sprinkle each potato

skin with tomato and green onion and then top with

sour cream, if desired.

YourHome

For repai r- #1 yo/l_ home- of al:I major bra nd appli ante&

lawn and garden equipmen_ or heating and cooling systems_

_e matter wilo made _, [_o matter w_@ seld _t_

For the _placement pa_s, a_es_,ries and

own®r's manuals thai ,iou aeed b do-it-yeu _e If.

For S _ars professio hal ins tallati on of home applia nces

and i_ms like garage door opene_ and w_er h_aters.

Calt anytime, day or night (U.S.A. on19

To purchase a pro_ on agreement _,U.S.A.

or mai_enan_ agreem=at (Canada_ on a pr_uc_ seP,4ced by Sea_:

1o800o827o6655(us.A.l 1o_6.36_ °6665 _ca_a_a_''

Peea p ÷dir s;erv _:io de repereebn

a d_ilie0 '_ per_ ordeaer pie_:

toS88_SUoNOGAR

Au C_n_ pour _#/iee emftgn_i_:

Kenmore 141152271 Liquid Propane Gas Grill

Product's Documents

OWNER'S MANUAL

Specifications

Kenmore 141152271 Questions and Answers