Kenmore 141157941 gas grill User Manual

Owner's Manual

E: L ! T

Liquid Propane Gas Grill

Model141.157941

Natural Gas Grill

Model141.157951

IIfllll

O O

Z_ WARNING:

ReadthisOwner'sManualcarefullyandbesureyour

gas grillispropedyassembled, installedand main-

tained. Failure to follow these instructionscould

resultinsedous bodilyinjuryand/orpropertydam-

age. This gasgdll isintendedfor outdooruseonly

and isnot intendedto be installedinor on

recreationalvehiclesor boats.

Note to Installer:

Leave thisOwner's Manual withtheconsumer

afterdeliveryand/orinstallation.

Note to Consumer:

Leave this Owner'sManual in a convenientplace

for future reference.

Manufacturer Customer Service Helpline:

If the shipping box is missing parts or you have

questions aboutassembly,call the Customer Ser-

vice Helpline 8am - 11pro CST, Monday through

Fridayat 1-888-317-7642.

Sears, Roebuck and Co.,

Hoffman Estates, IL 60179 U.S.A.

P4775B - Rev: 04/21/00

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

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

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

Parts Diagram and Part Lists ............... 5

Assembly Instructions ................................. 8

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

Cooking Instructions ................................ 16

Cleaning and Maintenance Instructions .... 16

Frequently Asked Questions .................. 19

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

/_ WARNING

Failure to comply with these instructions

could result in a fire or explosion which

could cause serious bodily injury, death,

or property damage.

Grill Installation Codes

This gas grill must be installed in accordance

with all local codes. In areas without local

codes, follow the latest edition of the National

Fuel Gas Code ANSI Z223.1. In Canada. installa-

tion must conform to standard CAN/CGA lb149.1

or 1-b149.2 (Installation Code for Gas Burning

Appliances and Equipment) and all local codes.

From the date of purchase for the designated time

periods listed below, Sears will replace the following

grillpartsfree of charge iftheyare defective inmaterial

or workmanship.

• Lifetime of Grill: Exterior Stainless Steel Parts,

Aluminum Castings (except for paint loss)

• 3 Years: Flame Tamers, Cooking Grids, Burners

• 5 Years: All Other Grill Parts (except ignitorbattery)

This warranty does not cover:

• Labor costs for repairs

• Grill if it is used for commercial or rental

purposes.

Replacement parts are available by contacting the

nearest Sears Service Center.

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

Proper Placement and Clearance of Grill

Never use your gas grillina garage, porch,shed,

breezewayor anyotherenclosedarea. Yourgas grill

isto beused outdoors only, at least24" from the

back and side of any combustible surface.Your

gas grillshould not be placed under any surface

that will bum. Do not obstruct theflow ofventila-

tion air around the gas gdll housing.

This outdoorgas grillis notintendedto be installedin

or on recreational vehicles and/or beats.

Correct LPG Cylinder Use

LPG grill models are designed for use with a

standard 20 lb. Liquid Propane Gas (LPG)

cylinder, not included with grill box. Never

connect your gas grill to an LPG cylinder that

exceeds this capacity. A cylinder of approxi-

mately 12 inches in diameter by 18-1/2 inches

high should be the maximum size LPG cylinder

used. We recommend buying an "OPD" gas

cylinderwhich offers an Overfill Prevention

Device. This safety feature prevents the cylinder

from being overfilled which can cause malfunction

of the LPG cylinder, regulator and/or grill.

The LPG cylinder must be constructed and

marked in accordance with specifications of the

U.S. Dept. of Transportation (DOT). In Canada,

the LPG cylinder must meet the Canadian

Transportationand Communications(CTC)

specifications. Also be sure:

1. The LPG cylinder has a shutoff valve, termi-

nating in an LPG supply cylinder valve outlet,

that is compatible with a Type 1 cylinder

connection device. The LPG cylinder must

also have a safety relief device that has a

direct communication with the vapor space of

the cylinder.

2. The cylinder supply system must be arranged

for vapor withdrawal.

3. The LPG cylinder used must have a collar

to protect the cylinder valve.

2 © Sears, Roebuck and Co.

WARNING

Failure to comply with these instructions

could result in a fire or explosion which

could cause serious bodily injury, death,

or property damage.

• Never connect an unregulated LPG cylinder

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 LPG cylinder.

• 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 LPG cylinder filled by a reputable

propane gas dealer and visually inspected

and re-qualified at each filling.

• Never fill the gas cylinder 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 LPG cylinders in an upright

position.

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

vapors and liquids in the vicinity of this gas gdll.

• An LPG cylinder that is not connected for use

must not be stored inthe vicinityof this or any

other gas grill.

• Do not subject the LPG cylinder to excessive

heat.

• Never store an LPG cylinder indoors. If you

store your gas grill in the garage or other

indoor location, always disconnect the LPG

cylinder first and store it safely outside.

• LPG cylinders must be stored outdoors in a

well-ventilated area. Disconnected LPG cylin-

ders 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 LPG cylinder.

• The regulator and hose assembly must be

inspected before each use of the grill. If

there is excessive abrasion or wear or if the

hose is cut, it must be replaced prior to the

grill being used again.

• Keep the gas regulator hose away from

hot grill surfaces and dripping grease.

Avoid unnecessary twisting of hose. Visually

inspect hose prior to each use for cuts,

cracks, excessive wear or other damage.

• If the hose appears damaged do not use gas

grill. Call Sears at 1-800--4-MY-HOME for

a Sears authorized replacement hose.

• Never light your gas grill with the lid closed

or before checking to insure the burner tubes

are fully seated over the gas valve orifices.

• Never allow children to operate your grill. Do

not allow children to play near your grill.

WARNING

IF YOU SMELL GAS:

• Shut off gas supply to the grill.

• Extinguish any open flame.

• Open grill lid.

• If odor continues, immediately call your

gas company or local fire department.

Failure to comply with these instructions

could result in a fire or explosion which

could cause serious bodily injury, death, or

property damage.

WARNING

A strong gas smell, or the hissing sound of

gas indicates a serious problem with your

gas grill or the LPG cylinder. Failure to

immediately follow the steps listed below

could result in a fire or explosion which

could cause serious bodily injury, death, or

propertydamage.

• Get away from the LPG cylinder.

• Do not try to fix the problem yourself.

• Call your fire department. (Do not call

near the LPG cylinder because your

telephone is an electrical device.)

CAUTION: Spiders and small insects occa-

sionally spin webs or make nests in the

grill burner tubes dudng transit and

warehousing. These webs can lead to a gas

flow obstruction which could result in a fire

in and around the burner tubes. This type of

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

cause serious damage to your grill and

create an unsafe operating condition for the

user.

Although an obstructed burner tube is not

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

most common cause.

To reduce the chance of "FLASH-BACK",

you must clean the burner tubes before

assembling your grill, and at least once a

month in late summer or early fall when

spiders are most active. Also perform this

burner tube cleaning procedure if your gdll

has not been used for an extended period

of time.

Toreduce the chance of "FLASH-BACK" (see

caution on page 3) 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•

( ;- '1)

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 debds

or obstructions through the burner and out the

ports.

/h WARNING

The location of the burner tube with respect

to the orifice is vital for safe operation.

Check to ensure the orifice is inside of the

burner tube before using your gas grill. See

Fig. 2. If the burner tube does not fit over

the valve orifice, lighting the burner may

cause explosion and/or fire.

Figure 2

GAS VALVE ASSEMBLY

ORIFICE BURNER TUBE

Figure 1

TO CLEAN BURNER TUBE,

INSERT HOOK HERE

GAS COLLECTOR BOX

SPARK ELECTRODE AS-

SEMBLY "_ _ BURNER BURNER PORT

I i

FOOT _

BURNER TUBE COTTER PIN

• Size 2 phillipsscrewdriver

• Size 4 phillips screwdriver

• Adjustable wrench

• Long nose pliers

• Open-end wrench, 11116" size

• Protective work gloves

• Eye protection

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

in the various stages of assembly.

Ref,

H005

H008

H001

H002

H003

H005

H008

H005

H008

H005

Hog8

HO07

H006

H005

H004

H009

HO04

P0239A

P5589A

P8080A

P80C4A

Component Qty. to Use

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

1/4" Nut 4

3/8" Wheel Bolt 2

Spring Washer 2

3/8" Nut 2

1/4"xl/2" Phillips Head Screw 3

1/4" Nut 3

1/4"xl/2" Phillips Head Screw 7

1/4" Nut 7

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

1/4" Nut 4

M4x6mm Phillips Head Screw 4

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

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

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

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

1/4" Lock Nut 4

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

Door Handle 2

Magnetic Door Stop 2

AA Battery 1

Flame Tamer Spacer 4

Purpose of Components

Install Bottom Shelf To Cart Legs

Install Wheels To Cart Legs

Install Rear Panel To Cart

Install Top Panel and Bottom Shelf To Cart

Install Door Stops To Cart

Install Door Handles To Doors

Install Doors To Cart

Install Tank Holder To Cart

Install Tank Hook To Cart

Restdct Drawer From Being Pulled Out Too Far

Install Grill Head To Cart

Install Side Shelves To Cart

Install To Front Doors

Install To Cart

Install To Electric Ignitor

Install To Bowl Side Panels

Actual Size and Quantity of Each Hardware Piece:

3/8" Wheel Bolt

Qty. 2

Ref. # H001

114"x3/4"Phillips 114"xl/2" Phillips

Head Screw Head Screw

Qty. 12 Qty. 24

Ref. # H004 Ref. # H005

J J ". \\

/ •

Door Handle Part # P0239A

Qty. 2 Scale 1:2

Spring Washer 318" Nut Flame Tamer Spacer

Qty. 2 Qty. 2 Qty. 4

Ref. # H002 Ref. # H003 Part # PSOC4A

, , ,, ,

1/4"x518" Part- M4x6mm Phillips

Threaded Bolt Head Screw

Qty. 4 Qty. 4

Ref, # H006 Ref. # H007

Magnetic Door Stop Part # P5589A

Qty. 2 Scale 1:2

1/4" Nut 1/4" Lock Nut

Qty. 18 Qty. 4

Ref. # H0O8 Ref. # H009

AA Battery Part # PS08OA

Qty. 1 Scale 1:2

Removeallcomponentsfrom the packing carton and place within easy reach. Do not throw the shippingcarton

away; instead use it as an elevated assembly surface.

= .

_ . 7f

?: ! > -N

¢ 7 "_ ,I,

DESCRIPllON PART# QI"Y RE_# DESCRIPTION

PART# QTY

1. Lid - Stainless Steel P0149F 1

2. Lid Side Panel - Left PO145B 1

3. Lid Side Panel - Right PO144B 1

4. Temperature Gauge P0615B 1

5. Name Plate P0459A 1

6. Lid Handle P0237D 1

7. Swing-Away Warming Rack P1522A 1

8. Cast Iron Cooking Grid P1648B 2

9. Stainless Steel Flame Tamer P1733A 2

10. Burner Support Bracket P2218B 1

11. Burner P1935A 4

12. Gas Collector Box w/ Electrode P2618A 2

13. Ignition Wire Set P2626B 1

14. Bowl Panel - Left P0728D 1

15. Bowl Panel - Right P0727D 1

16. Bowl Panel - Rear P0732B 1

17. Bowl Panel - Front P0731B 1

18. Heat Shield P2942B 1

19. Gas Valve Assembly 4

- L.P.G. P3297C

- N.G. P3297F

20. Gas Manifold P5028A 1

21. Electric Ignitor P2503C 1

22. Control Panel P2942A 1

23. Control Knob P3409B 5

24. Top Panel of Cabinet P1042B 1

25. Storage Bin P1134A 1

26. Grease Draining Tray P2725A 1

27. Grease Receptacle P2717C 1

28. Lower Heat Shield P2944A 1

29. Insert Plate - Stainless Steel P1131B 2

30. Rear Panel P4327A 1

31. Bottom Shelf of Cabinet P1042A 1

32. Side Shelf P1131E 1

33. Side Burner Body P1137B 1

34. Heat-Insulating Spacer P5573A 2

35. Cart Legs - Castor Side P0932A 1

36. Cart Legs - Wheel Side P0832A 1

37. Drawer - Stainless Steel PS078E 1

38. Castor Seat P4521A 2

39. Castor P5109A 2

40. Front Door P4328A 2

41. Regulator and Hose (L.P.G. only) P3632E 1

42. Wheel Hub - Graphite P5113C 2

43. Wheel - Graphite P5106D 2

44. Tank Hook (L.P.G. only) P4029A 1

45. Tank Holder (L.P.G. only) P4029B 1

46. AA Battery P8080A 1

47. Magnetic Door Stop P5589A 2

48. Door Handle P0239A 2

49. Flame Tamer Spacer PSOC4A 4

50. Pot Support P80C6A 1

51. Side Burner Body - Inner P2323B 1

52. Electrode Assembly P2627A 1

53. Burner Assembly P1922A 1

54. Connection Tube P3983E 1

55. Adaptor P3998A 1

56. Gas Valve Assembly 1

- L.P.G. P3298A

- N.G. P3298B

57. Air Shutter (N.G. only) P80C7A 4

58. Grease Shield P80CSA 2

59. N.G. 12' Hose Kit P3718A 1

60. Gas Valve Bracket P80C9A 1

61. Rain Shield P80D5A 4

-- Owner's Manual P4775B 1

-- Hardware Pack (contents page 5) P5591C 1

If your shipping box is missing parts or you have

questions about assembly, call 8 am - 11 pm CST,

Monday through Friday, 1-888-317-7642

For the repair or replacement parts you need:

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

1-800-366-PART (1-800-366-7278)

To make sure you obtain the correct replacement

parts for your Kenmore Elite gas grill, please

refer to the part numbers on this page. The

following information is required to assure you

receive the correct parts:

1. Grill Model Number (see AGA 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.

Beforeassemblingyourgas grill, use the parts

list to check that all necessary parts have been

included• Inspect grill and cart parts for damage

as you proceed• Do not assemble or operate your

grill if it appears damaged• If you have questions

during the assembly process, call 1-888-317-7642,

8am - 11pm CST, Monday through Friday•

CAUTION:

While it is possible for one person to assemble

this gas grill, have assistance from another person

when handling some of the larger, heavier pieces,

especially the grill head.

Remove all cart parts, hardware, and grill head

from carton. Assemble the gas grill on a protective

work surface to avoid scratching grill surfaces.

Refer to parts list and hardware pack illustrations

to help you assemble your grill•

Assembling The Grill Cart

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

with its front vertical ledge facing down. Before

attaching the Cart Legs to the Bottom Shelf,

make sure its 2 holes for Door Stop are

located in the front. See Fig. 1. Install the

Cart Legs-Castor Side on the left side of the

Bottom Shelf, with the Drawer Channel facing

in. The 90 degree lip on sides and back of

Bottom Shelf must be on the outside of the

Side Panels for proper fit. Secure using 2 of

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

provided. Install the Cart Legs-Wheel Side to

the other side of Bottom Shelf by using the

same-sized screws and nuts.

2. InstallRear Panel to insideof Side Panels by using

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

See Fig. 2.

3. Screw the 2 Castors into Castor Seats (see

bottomof Cart Legs-Castor Side). Turn the

threaded castor stem by hand, clockwise until it

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

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

Side, by inserting the wheel bolt through the

wheel and axle hole on the cart leg as shown

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

bolt and tighten securely using a size 4 phillips

screwddver. Do not overtightan or wheel will not

turn freely. Snap Wheel Hubs onto the wheels•

5. Position Top Panel (Parts List Item #24) with

its front vertical ledge facing up. Before install-

ing the Top Panel, make sure its 2 holes for

the Door Stop are located in the front• Place

Top Panel into position, with the 90 degree lip

on the outside of Rear Panel. See Fig. 3.

Secure firmly using 7 of the 1/4"x1/2" Phillips

head screws and nuts provided•

Figure 1

DRAWER CHANNEL

- _.:_/ IMPORTANT:

._- The 90 degree lipof

• ./ _ Bottom Sheff should

- _/. i be outside of Side

;J; ' Panel.

CART LEGS _:_: i •

SIDE PANEL

CASTOR ::: ,

SEAT • ,: ::

HOLES FOR

DOORSTOP J " BOTTOM SHELF

OF CABINET-

Parts List Item #31

Figure 2

CASTOR _.. ..: •

SEAT ;-.'

CASTOR

• _WHEELHUB

REAR PANEL

' SIDE PANEL

Figure 3

IMPORTANT:

... " :" :-:. _ The 90 degree lip in

HOLES FOR < _..... :': " o_uesiLde(_ofheOUa_be

DOOR STOP _ ;'" Panel.

TOP PANEL OF

: ;:-" . . . CABINET-Parts

_;_-. . , List Item #24

-" SIDE PANEL

Assembling The Cabinet Doors

1. Install Door Stops to Bottom Shelf and Top

Panel of Cabinet. See Fig. 4. Secure firmly

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

and nuts.

2. Remove the white protective film from the

stainless steel Doors. Attach a Door Handle to

each Front Door by using 2 of the M4x6mm

Phillips head screws provided. See Fig. 5. Be

careful not to scratch the door surfaces.

3. When installingthe 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"x5/8"

part-threaded bolt through the lower door bolt

hole of the Front Door and into the tapped

hole of the Bottom Shelf. Tighten securely.

Next, align the upper door bolt hole of Front

Door with the tapped hole in the Top Panel of

Cabinet. Insert 1/4"x5/8" part-threaded bolt

provided and tighten securely.

5. Repeat these stepsto installthe other Front Door.

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

When the top edgeofthe cabinetdoorsdo not line-

up yourgdllcart needsto be leveled. Thisstep is

oftenrequiredafterinitialassemblyand whenyour

grillhas been movedtoa newlocation. To level

yourgrillcart, usean 11/16"open-endwrenchto

unscrewthe Castorscounter-clockwisefrom their

CastorSeats (see bottomofthe Cart Legs) until

the cabinet doorsare aligned. See Fig. 5.

Figure 4

TOP PANEL

• OF CABINET

.,.J..

DOOR STO D

Found in

SHELF

Figure 5

UPPER DOOR

ZL\

TAPPED HOLE

.':_ >

,- j,

Assembling The Tank Hook and Grill Drawer

Attach the LPG Tank Hook and Tank Holder

to the wheel-side of grill as shown in Fig. 6.

Align the tapped holes of both parts with the

holes on Side Panel. Secure firmly using

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

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

to the rear of the Drawer Track.

3. Slide the Drawer into the Drawer Tracks until

it stops. See Fig. 7.

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

to the front of the Drawer Track. This impor-

tant step prevents the drawer from being

pulled outside the tracks. See Fig. 7.

Installing The Grill Head

Now that you've assembled the grill cart you

can install the pre-assembled Grill Head.

See Fig. 8. To reduce the weight of the Grill

Head, we suggest you open the Grill Lid and

remove the packed components. Even with

the components removed, this step requires 2

people to lift and position the Grill Head onto

the grill cart. Be sure to align the 2 holes

beneath the hang ledge on each side of the

Grill Head with the 2 holes on each cross

braces of cart. Raise Grill Lid and insert 4 of

the 1/4"x3/4" Phillips head screws and lock

nuts and tighten securely.

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

Grease Draining Tray. See Fig. 8.

3. Center the Grease Receptacle under Grease

Draining Tray. See Fig. 8.

Figure 6

DRAWER TRACK

TANK HOOK

DRAWER

SIDE PANEL

TANK HOLDER

Figure 7

DRAWER TRACK

.... •••,

Figure 8

GRILL HEAD

GREASE RECEPTACLE

CROSS BRACE

GREASE

DRAINING

TRAY

HANG LEDGE

InstallingSideShelf and Side Burner

1. Remove and discard the protective rubber boots

from the Side Shelf and Side Burner braces.

Attach Side Shelf and Side Burner to Cart Legs

as shown in Fig. 9. Align the 4 holes on Side

Shelf and Side Burnerframe with the holes on the

Cart Legs. Tighten securely using4 of the 1/4"x3/

4" Phillips head screws provided.

2. Place a Storage Bin into Side Shelf.

3. Install Connection Tube between the inlet of Gas

Manifoldand BrassAdaptor of Gas Valve Assem-

bly as illustrated in Fig. 9.

4. For LPG gas grills: Connect the hose end fitting

of LPG Gas Regulator to the opening end of

Adaptor. Tighten securely with a wrench.

5. For Natural Gas grills:Connect the 12' NaturalGas

Hose between your gas grill, see Fig. 9A and the

natural gas line at your home following the

instructionsincluded with your natural gas hose.

Also read the natural gas safety instructionsbelow.

6. On both LPG and natural gas grills, connect the

IgnitionWire terminal from Side Burner with the

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

connected Ignition Wires and Connection Tube

together using the supplied Fastening Band.

Your natural gas grillisdesignedto operateon

naturalgasonly, at a pressure of 7"water column

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

residential meter. Check with your gas utility

company for local gas pressure and with your local

municipality for building code requirements. If your

residential gas line pressure has not been regulated

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

for professional assistance.

Itisrecommendedthat a ShutoffValvebe installedat

the gas supplysource outdoors after the gas pipe

exitsthe outsidewalland beforethequick-disconnect

hoseor,beforethe gaslinepipingentersthe ground.

Pipe sealingcompound or pipe thread tape resistant

tothe actionof naturalgas mustbe usedon allmale

pipethreads when makingtheconnection.

Disconnectyour gas grillfrom fuel sourcewhen the

gassupply is beingtestedat highpressures. This gas

gdll and its individual shutoff valve must be discon-

nected from the gas supply pipe system during any

pressure testing of that system at pressure in excess

of 1/2psi (3.5kpa).

Turn offyourgas grillwhen the gas supplyis being

tested at low pressures. The grillmust be isolated

from the gas supply pipe system by closing its

individualmanualshutoffvalve duringanypressure

testingof the gas supply pipesystem at pressures

equalto or lessthan 1/2 psi (3.5kpa).

Figure 9

STORAGE BIN

4 .

" 1::: IGNITION WIRE

= :. ." :'_ : FROM GRILL HEAD

- i_Y . .

GNITION WIRE

FROM SIDE BURNER

SIDE SHELF / _..

CART LEGS --

CONNECTION

TUBE --_%:

FASTENING

BAND

SIDE BURNER

BRASS ADAPTOR _'_ ;_

GAS VALVE / _'_ a

REGULATOR WITH HOSE

Figure 9A

IGNITION WIRE

::.. FROM GRILL HEAD

:::.

FROM SIDE BURNER

CONNECTION

TUBE

FASTENING

BAND

:; •'_ SIDE BURNER

BRASS ADAPTOR /

GAS VALVE

N.G. HOSE KIT ,_

INSTRUCTION TAG J_

Ignitor BatteryInstallation- SeeFig.10

1. Unscrewthe 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.

3. Place the Spring over the AA battery, then

place the Contact on top of the Spring. Screw

the Ignitor Cap back onto the grill Control

Panel.

Figure 10 _--

Electrode Check - Requires an Assistant

Before placing the cooking components into your

grill, ensure that the Spark Electrode Tip is

properly positioned within each Gas Collector Box

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

front between each set of burners.) The easiest

way to ensure this is to perform the following

Electrode Check:

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

Have an assistant stand behind to the right of

the grill and look down at each Gas Collector

Box. NEVER put your face inside the grill

bowl.

3. Press the Ignitor Cap and have the assistant

watch for a small blue spark within each Gas

Collector Box, If a spark is present the

Electrode Tips are properly positioned.

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

Fig. 11 needs to be adjusted as follows:

• Usingan adjustablewrench, loosen the InsideNut

just untilthe Gas CollectorBox can be

manueveredandturnedupward,

• The gap between the Spark Electrode Tip and

the bottom of the Gas Collector Box should

be approximately 3/16".

• Ifthe gap is widerthan 3/16" usea pair oflong

nose pliers and gentlysqueeze the Gas Collector

Box untilthe gap iscorrect.

• Returnthe Gas Collector Boxto itsoriginal

horizontalposition, secure the Inside Nut and try

the Electrode Check again.

Figure tl - Side View

GAS COLLECTOR BOX

INSIDE NUT

. 4

SPARK GAP SPARK ELECTRODE TIP

InstallingCookingComponents

Important:Beforecookingonyourgrillthe first

time, wash the cooking grids and warming reck with

warm, soapy water. Rinse and dry thoroughly.

Season with cooking oil regularly. (After cooking is

completed, turn grillto HIGH setting for about five

minutes to bum off excess grease or food residue.)

1. Screw the 4 Flame Tamer Spacers on the Bowl

Side Panels• See Fig. 12. Place the 2 Stain-

less Steel Flame Tamers on the lower ledge

above burners. They should meet in the center•

2. Evenly space the reversible Cast Iron Cooking

Grids on the ledge above the Stainless Steel

Flame Tamers.

3. The inside of the Grill Lid has a U-shaped

support on each side. Place the arms of the

swing-away Warming Rack into both supports.

Connecting A Liquid Propane Gas (LPG)

Cylinder To Your Grill

1. Hang your filled gas cylinder on the top Tank

Hook. The ring foot of the gas cylinder will

rest on the Tank Holder. See Fig. 13. Make

sure the LPG cylinder valve is in the full OFF

position. (Turn clockwise to close.)

2. Check the cylinder valve features to ensure it

has proper external mating threads to fit the

hose & regulator assembly provided. (Type 1

connection per ANSI Z21.58a-1998)

3. Make sure all burner valves are in the OFF

position.

4. Inspect the valve connection port and regulator

assembly. Look for any damage or debris.

Remove any debris. Inspect hose for damage.

Never attempt to use damaged or plugged

equipment.

5. When connecting the hose and regulator

assembly to the cylinder valve, hand tighten

nut clockwise to a full stop. Do Not use a

wrench to tighten because it could damage

the Quick Coupling Nut and result in a

hazardous condition.

6. Open the cylinder valve fully

(countemlockwise). Use a soapy water solution

to check all connections for leaks before

attempting to light your grill. If a leak is

found, turn the cylinder valve off and do not

use your grill until repairs are made.

Disconnecting A Liquid Propane Gas (LPG)

Cylinder From Your Grill

1. Turn the burner valves and LPG cylinder valve

to the full OFF position. (Turn clockwise to

close.)

2. Detach the hose and regulator assembly from

the LPG cylinder valve by turning the Quick

Coupling Nut counterclockwise.

Figure 12

/:/

SWING-AWAY - =._,_

WARMING RACK

COOKING GRID

FLAME TAMER

SPACER

Figure t3

ALREADY CONNECTED

/.. TO ADAPTOR

QUICK

COUPLING

NUT

CAUTION: When the appliance is not in use, the

gas must be tumed off at the supply cylinder.

Congratulations

Your Kenmore Elite gas grill is now ready for

use, Before the first use and at the beginning

of each season (and whenever the LPG gas

cylinder has been changed):

1. Read all safety, lighting and operating

instructions.

2. Check gas valve orifices, burner tubes and

burner ports for any obstructions.

3. Perform gas leak check according to

instructions found on page 14 of this

manual•

BasicLightingProcedures

1. Familiadzeyourself with the safetyguidelinesat

the front of this manual. Do not smoke while

lighting gdll or checking gas supply connections.

2. Be sure the LPG cylinder is filled.

3. Check that the end of eachburner tube is propedy

locatedover each valve orifice.

4. Make sure all gas connections are securely

tightened.

5. Open the Grill Lid or Side Burner Insert Plate.

/ WARNING

Failure to open Grill Lid or Insert Plate

during the lighting procedures could

result in a fire or explosion which could

cause serious bodily injury, death, or

property damage.

6. Set control knobsto OFF and open the LPG

cylinder valve.

7. Push and turn one cont]'ol knob to HIGH.

8. Then immediately press the electric ignitor for

3-4 seconds to light the burner.

9. Ifthe burnerdoes not light, turnthe control knobto

OFF, wait 5 minutesfor gas toclear, then retry.

10.Once the first gdllburner is ignited,the adjacent

burner can be lit by simply turning it's control knob

to HIGH.

11.Adjust centrol knobstoyourdesired cooking

temperature.

WARNING

IF YOU SMELL GAS:

• Shut off gas supply to the grill.

• Extinguish any open flame.

• Open grill lid.

• If odor continues, immediately call your

gas company or local fire department.

Failure to comply with these instructions

could result in a fire or explosion which

could cause serious bodily injury, death, or

propertydamage.

Checking For LP Gas Leaks

Never test for leaks with a flame. Pdor to first

use, at the beginning of each season, or every

time your LPG cylinder is changed, you must

check for gas leaks. Follow these four steps:

Make a soap solution by mixing one part

liquid detergent and one part water.

Turn the grill control knobs to the full OFF

position, then turn the gas ON at source.

Apply the soap solution to all gas

connections. Bubbles will appear in the soap

solution if the connections are not properly

sealed. Tighten or repair as necessary.

If you have a gas leak that you cannot

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

nect fuel line from your grill and call 1-800-4-

MY-HOME or your gas supplier for repair

assistance.

WARNING

A strong gas smell, or the hissing sound of

gas indicates a serious problem with your

gas grill or the LPG cylinder. Failure to

immediately follow the steps listed below

could result in a fire or explosion which

could cause serious bodily injury, death, or

propertydamage.

• Get away from the LPG cylinder.

• Do not try to fix the problem yourself.

• Call your fire department. (Do not call

near the LPG cylinder because your

telephone is an electrical device.)

Lighting Your Grill by Match

To lightyour gas grillbymatch,follow steps 1 through

6 of the BasicLightingProcedures.Then, inserta lit

matchthrough the lightingholeon eitherside ofthe

gdll.See Fig. 14. Tum the nearest control knob tothe

HIGH settingto releasegas. The burnershouldlight

immediately.

Figure 14 __

LIGHTED MATCH

\ LIGHTING

HOLE

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 lightinghole or burners, when

lighting your grill by match.

Ifthegrillfailstolightproperly:

1. Turn gas off at sourceand tum the controlknob to

OFF. Wait at least five minutesfor gas to clear,

then retry.

2. Check gas supply and connections.

3. Repeat lighting procedure. If yourgrill still fails

to operate properly,turn the gas off at source,

turnthe control knobs to OFF, then check the

following:

• Misalignmentof burnertubes overorifices

Correction: Repositionburnertubesover

orifices.

• Obstructionin gas line

Correction: Remove fuelline from grill.Do not

smoke!Open gas supplyfor one secondto

clear anyobstructionfromfuel line,Closeoff

gas supplyst sourceand reconnectfuel lineto

grill,

• Pluggedorifice

Correction: Remove bumersfrom grillbypulling

cotter pin(beneathburner)usinga screwdriver

or pliers.Carefullylifteach bumer upand away

from gasvalveorifice.Removetheorificefrom

gasvalve and gentlyclear anyobstructionwitha

fine wire.Then reinstallallorifices,burners,

cotter pinsand cooking components.

Ifanobstructionissuspectedingas valvesor

gasvalve bracket,please cellforrepairservice

at 1-8O0-4-MY-HOME.

Misalignmentof ignitoron burner

• Correction: Check forproperpositionofthe

electrodetip.The tip ofthe electrodeshouldbe

pointingtowardthe bottomof the collectorbox,

as shownin Figure 11. The gap between the

spark electrodeandthe bottom of the gas

collector box shouldbe 3/16".Adjustif

necessary.With the gas supplyclosedand all

control knobsset to OFF press the electric

ignitorcap and checkforthe presenceof a

spark at the electrode.

DisconnectedIgnitionWires

• Correction: Inspectthelgnitorjunction box

found beneaththe ControlPanel.Connect loose

Ignitorwires to the junctionbox and tryto light

the grill.

Weak AA battery

• Correction: Unscrewthe IgnitorCapand

replacethe battery.

WARNING

Should a "FLASH-BACK" fire occur inlor

around the burner tubes, follow the

instructions below. Failure to comply

with these instructions could result in a

fire or explosion which could cause

serious bodily injury, death, or property

damage.

• Immediately turn the gas OFF at its

source.

• Turn the control knobs to OFF position.

• Once the grill has cooled down, clean

the burner tubes and burners according

to the cleaning instructionsfound on

page 17 in this manual.

4. If all checksor corrections have been made and

yourgrillstillfailstooperate properly, cell 1-800-4-

MY-HOME for repairservice.

Bum-off

Beforecooking on your gasgrillfor the first time, you

will wantto "bum off" the grill to eliminate anyodoror

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

and operate grill on the HIGH setting for about five

minutes.

CAUTION:

Operatingyourgrillon the HIGH settingfor longerthan

five minutesmaydamage certainpartsofyour grill.Do

not leave your grill unattended.

Seasoning Cast-Iron

Beforeand aftereachcookout,applya thin layerof

cookingoil,spray or vegetableshorteningtoeach

cooking grid.Besuretocoat the entiresurfaceincluding

edgesandany areaswithchippedporcelain.Insertthe

cookinggridsintoyour warmgrillfor 2 to 3 minutes.

Flare-Ups

The fats andjuicesdrippingfromgrilled food can cause

flare-ups.Sinceflare-ups impartafavorably distinctive

taste and color tofood cooked over an openflame,

theyshouldbe accepted upto a point.Nevertheless,

uncontrolledflaringcan resultin a ruinedmeal.

Preheating

To preheat, light your grillon HIGH, closethe lidand

follow this timetable:

• For hightemperature cooking, preheatgrill

5 minutes.

• For lowtemperature cooking, preheat grill

3 minutes.

• To slow cook, preheating is not necessary.

Cooking Temperatures

High setting: Only usethis settingforfast warm-up,

searingsteaksor chopsand for bumingfood residue

offthe gdllaftercookingis complete.Never use the

HIGH settingfor extendedcooking.

Medium to Low settings: Most recipesspecify

medium to low settings,includingall smoking,rotis-

sede cooking and for cooking lean cutssuch as fish.

NOTE: Temperaturesettingswill varywith the amount

ofwind andtemperature outsideyour home.

Direct Cooking

The directcookingmethodcan be used with the

suppliedcast-iron grids,optionalgriddle orcooking

pan placed directlyover the litgrillburners.Direct

cooking requires the grill lid to be open. This

methodisidealfor searingandwhenever youwant

meat, poultryor fish tohave anopen-flamebarbecued

taste. Deep frying and smokingare also bestcooked

inthis manner becausethey requiredirectheat.

Indirect Cooking

The indirectcooking methodcan alsobe used with the

supplied cast-irongrids,optionalgriddleorcooking

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 warming

rack mounted inside your grill lid and light the outer

grillburners. Either way, indirect cooking must be

done with the lid down.

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•

As with allappliances,proper care and maintenance

willkeep your grillintop operatingcondition and

prolongitslife.Byfollowing these cleaningprocedures

on a timely basis,your grillwillstay clean and work

propedywith minimumeffort.

Cleaning The Cooking Grids

Before initialuseand periodically we suggestyouwash

your cookinggridsin a mildsoap and warmwater

solution.You canuse a wash clothor vegetablebrush

to clean your cookinggrids.

CAUTION:

Take care notto chip or scratchthe porcelain finish

because itwillvoidyourwarranty.Never tryto clean

yourcooking gridsunlessyou are surethe gridsare

cool to thetouch.

Cleaning The Flame Tamers

Periodicallyyou shouldwash the Flame Tamers in a

soap and warmwater solution.Use a wire brushto

removestubbornburnt-oncookingresidue.Drythe

Flame Tamers thoroughlybeforeyoureinstallthem into

the cooking bowl.

Cleaning The Grease Tray and Receptacle

To reducethe chance offire,the Grease DrainingTray

and Grease Receptacleshouldbevisually inspected

beforeeach grilluse. Remove anygrease andwash

grease trayand receptaclewitha mildsoapand warm

water solution.

CleaningTheBurnerTubesandBumerPorts

Toreducethechanceof"FLASH-BACK"theproce-

durebelowshouldbefollowedatleastonceamonthin

latesummerorearlyfallwhenspidersare mostactive

or when yourgrillhas notbeen usedfor a periodof

time.

1. Turn allburnervalvestothefullOFF position.

2. TurntheLPGcylindervalveorNG ShutoffValvetothe

full OFF position.

3. Detach the LPG regulator assembly or NG hose

assembly from your gas grill.

4. Remove the cooking grids, flametamers, and

grease trays from your grill.

5. Remove the cotter pin from the rear underside of

each burner using a pair of long nose pliers.

6. Carefully lift each burner up and away from the gas

valveorifice.

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

three cleaning methods:

Bend a stiff wire, (a lightweight coat hanger

works well) into a small hook as shown

below. Run the hook through the burner

tube and inside the burner several times to

remove any debris.

Use a bottle brush with a flexible handle.

Run the brush through the burner tube and

inside the burner several times, removing

any debris.

Use an air hose to force air through each

burner tube. The forced air should pass

debris or obstructionsthrough the burner

and out the ports.

Regardlessofwhichburnercleaningprocedure you

use,we recommend youalso completethe following

stepstohelp prolongburnerlife.

1. Use a wire brushtocleanthe entireouter surface

ofeach burneruntilfree offood residueand dirt.

2. Clean anycloggedports witha stiffwire, such as

anopen paper clip.

Inspect each burnerfor damage (cracks orholes)

and ifsuch damage is found, orderand installa

newburner.After installation,checkto insurethat

the gasvalveodficesarecorrectlyplacedinside

the ends ofthe burner tubes.Also checkthe

positionofyoursparkelectrode.

WARNING

The location of the burner tube with respect

to the orifice is vital for safe operation.

Check to ensure the orifice is inside of the

burner tube before using your gas grill. See

Fig. 2. If the burner tube does not fit over

the valve orifice, lightingthe burner may

cause explosion and/or fire.

Figure 2

GAS VALVE ASSEMBLY

ORIFICE BURNER TUBE

Figure 1

GAS COLLECTOR BOX

TO CLEAN BURNER TUBE,

INSERT HOOK HERE

BURNER TUBE

FOOT

COTTER PIN

CAUTION:

BesureyourgrillisOFF and coolbeforecleaning.

Take care notto chipor scratchthe painted surfaces

because itwillvoidyour warranty.

Annual Cleaning of The Grill Interior

Burning-offthe grill aftereverycookout 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 allburner valvestothe fuUOFF position.

2. Turn the LPG cylinder valveor NGShutoff Valve to

the full OFF position.

3. Detach the LPG regulator assembly or NG hose

assembly from your gas grill.

4. Remove and clean the flame tamers, cooking grids

and grill burners.

5. Cover each gas valveorificewith aluminumfoil.

6. Brushthe inside and bottomofthe grillwith a stiff

wire brush, and washwith a mildsoap andwarm

water solution.Rinsethoroughlyand letdry.

7. Remove aluminumfoil from orificesand check

eachorificefor obstruction.

8. Check each spark electrode,adjustingas needed.

The Electrode tip shouldbe pointingtowardthe

bottomofthe gas collector box and approximately

3/16" from the bottom ofthe collector box.

9. Replace the burnersand adjustthe gas collector

box.The edge ofthe collector box shouldbe

overlappingthe burner port.

10.Replaceflame tamers and the cookinggrids.

11.Reconnectthegas sourceand observethe burner

flamefor correct operation.

Cleaning Exterior Surfaces:

Beforeinitialuse, and periodically thereafter, we

suggestyou wash your grillusinga mildsoap and

warm watersolution.You canuse a washclothor

spongefor thisprocess.Do not use a stiffwireor

brass brushthatmightremove paintdudngthe clean-

ingprocess.

Cleaning Exterior Stainless Steel Surfaces:

Weathering and extreme heat cancause exterior

stainless steelsurfacesto tam tan in color. Follow

these steps for the best cleaning results.

1. Turn theLPG cylinder valve(clockwise) tothefull OFF

position. Disconnect the regulator and hose assem-

blyfrom LPG cylinder. Cover exposed gas fitting with

aluminum foil.

Remove dirtor grease using a softclothand polish

stainless surfacesusing a Stainless Steel Foam

Cleaner.Never useabrasivecleanersorscrub-

bers-they willscratchand damage your stainless

steel.

3. Wipe with a softclothand allowto air dry before

lighting your grill.

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

propertydamage.

Question:Who do Icallwith questions about grill

assemblyor parts missing from my shippingbox?

Answer: Callthe CustomerService Helpline

8 am - 11 pm CST, MondaythroughFriday,at

1-800-317-7642.

Question: Can Iconvertmy KenmoreElite gasgrill

from one fuel typetoanother?

Answer: YourKenmoreElitegasgrillismanufacturedto

exactspecifications and isapprovedbytheAmerican

GasAssociation (AGA) for LPGorNG useonly.Foryour

ownsafety,conversionkitsare notavailableand any

attemptto convert yourgrillfrom onefueltypeto another

will voidyour product warranty.

Question: Arethe serialandmodelnumbersofmy

grilllisted somewherefor futurcreference?

Answer:.Yes,this valuableinformaSonislistedon a

silverlabelfoundonthe backofyour grill.

Question: Why doesn'tthe hoseand regulatorassem-

blysuppliedwithmy newKenmoreElitegrillfit the older

LPGcylinderrve usedforyears?

Answer:. The U.S.Governmentregulatesgasappliances

and LPGcylinders.Whenever newregulationsare

passedthe LPGcylinderfittingsarc altered.Ifyour

currentcylinderdoesnotfitthe hoseand regulator

suppliedwithyournewgrill,the cylinderisoutdatedand

mustbe replaced.

Question: What isthe bestway to protectmy new

Kenmore Elitegasgrill?

Answer:A goodquality grillcover shouldbe usedto

protectyourgrillwhen notisuse.Also,follow the

cleaningand maintenanceinstructionsinthis owner's

manualon a timelybasis,and your newgrillwill offeryou

years ofenjoyment.

Question: I understandrustingisa naturaloxidation

process, butwhatcanIdotohelpprevent the cast-iron

cookinggridsfrom rusting?

Answer:. To protectagainstthe naturalrustingprocess,

your cast-ironcookinggridshavea porcelainfinish.

However,dropping,scrapingorscratchingthe cooking

gridswill damagethe porcelaintinish,andallowrusting.

To minimizerusting we recommendyou"season" the

cest-ironcookinggridsrcgulady--beforc and aftereach

use. Consistentseasoningwill helpcast-ironresist

rusting and will createa non-stickcookingsurface.

Question: Howdo Iseasoncast-iron?

Answer: Beforeand after eachcookout,applya thin

layerofcookingoil,sprayor vegetableshortening to

eachcookinggrid.Besuretocoat the entiresurface

includingedges and anyarcaswithchipped porcelain.

Preheatyour gdllfor 2 to3 minutesthen insertthe

cookinggrids.The cookinggddswillbe seasonedand

readyfor useafter5 minutes inyour warmgrill.

Question: Sometimes my grilldoes notlight when I

pushthe ignitor button. Why?.

Answer:. Refertothe LightingInstructionsinthis

owner'smanual.Also checkthesecommoncauses.

• IgnitorAAbatterymayneed replacing.

• Ignitorwires maybe loose.Remove theAA

battery,inspectthe Ignitorjunctionbox found

beneaththeControlPanel,and connect any loose

wires.

Question: Where canI buyreplacementparts?

Answer:. For the repairor replacement parts you need

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

PART(1-806-366-7278). Use onlySearsauthorized

parts.The use ofanypart that isnotSears authorized

canbedangerousandwill also voidyour product

warranty.

Sum-off

Before cookingon yourgasgrill for thefirsttimeand

after everymeal, youwillwantto"bum off" the grill to

eliminateanyodor or foreignmatter. Justignitethe

burners,closethe lid,and operategdllonthe HIGH

settingfor aboutfiveminutes.

CAUTION:

Operatingyour grillon the HIGH settingfor longerthan

fiveminutesmay damage certainpartsofyour grill.Do

not leave your grill unattended.

Preheating

To preheat, lightyour grill on HIGH, close the lidand

follow this timetable:

• For high temperature cooking, preheat grill

5 minutes.

• For low temperature cooking, preheat grill

3 minutes.

• To slow cook, preheating is not necessary.

Cooking Temperatures

High setting: Only usethis settingfor fast warm-up,

searingsteaks or chops and forburning foodresidue

offthe grillaftercooking iscomplete. Never usethe

HIGH settingfor extendedcooking.

Medium to Low settings: Most recipesspecify

medium to lowsettings,includingall smoking,rotis-

serie cooking,and for cooking lean cutssuchas fish.

NOTE: Temperature settingswillvarywith theamount

ofwindand temperatureoutsideyour home.

Direct Cooking

The directcooking method can be usedwiththe

suppliedcast-irongdds, optionalgriddleor cooking

pan placeddirectlyover thelitgrillburners.Direct

cooking requires the grill lid to be open. This

methodisidealfor searing andwheneveryouwant

meat, poultryorfishto haveanopen-flame barbecued

taste. Deep frying and smokingare also bestcooked

in thismanner because they requiredirectheat.

Indirect Cooking

The indirectcooking method can also be used withthe

suppliedcast-iron grids, optionalgriddleor 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 warming

rack mounted inside your grill lid and light the outer

grillbumers. Either way, indirect cooking must be

done with the lid down.

Seasoning Cast-Iron

Beforeandaftereachcookout,applya thin layerof

cookingoil,sprayor vegetableshorteningtoeach

cookinggrid.Besuretocoatthe entiresurfaceincluding

edges and any areaswithchipped porcelain. Insertthe

cookinggridsintoyourwarm grillfor2 to3 minutes.

Flare-Ups

The fats andjuices dripping from grilled food cancause

flare-ups. Sinceflare-upsimpart a favorably distinctive

taste and color to food cooked over an open flame,

they should be accepted up to a point. Nevertheless,

uncontrolled flaringcan result in a ruined meal.

An Important Note About Heat Settings

The suggested heatsettingsshown onthe

following pages areapproximate.There aremany

factors suchas outsidetemperature,windcondi-

tionsand locationofgrillthat affectyour grill

performance.An overcookedmealcan ruinthe

fun, sowe offer these cooking timesas a

convenience, butsuggestyou watchthe grill

thermometerand adjustthe heataccordingly.

GRILLING TECHNIQUES

Grilling is a low fat cookingtechnique that lendsitself

to a wide rangeoffoods.Your KenmoreElitegas grill

isa fast heatinggrillthat producesthe barbecued

appearance and flavor everyoneenjoysso much.

You can expanda dinnerfortwotoa neighborhood

blockpartybysimplypurchasinglarger cutsand

quantitiesofmeat whichcook beautifullyonyour new

grill.Thistechniquedoesn'trequiremuchexperience

or skillon your part to producea superb supper.

Preparing to Grill

Preheatyour grillfor 5 minuteswith the burners on

highand the grill liddown. Beforeplacing the food onto

the grill, brush the cooking grids with a light coating of

cooking oil. This step isn't necessary when foods have

been marinating in an oil-based marinade.

Your Kenmore Elite gas grillisnow ready to grill.

Rememberto keepthe lidopenwhen cooking directly

on the grill Formostfoods it'sbestto startgrillingon

high.Oncethe food isseared, reducethe heatto

medium.Foods marinatedwith ingredientssuch as

honeymay bum because ofthe highsugarcontent.

You shouldbegintheir cookingon medium.Afavorite

on the grillissausages.Always cookthem slowlyand

ifthey're particularlyfatty, itmay be best to partially

boil them first.

GrillingSteakandRibs

Tum the grillburners on high,closethe lid

and preheat your grill 5 minutes.After 5

minutes 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 Hamburger and Sausages

Turn the grillburners on high,closelid and

preheat your gdll 5 minutes.After 5 minutes

place the meat on the cooking gdd directly

above the lit burners. Cook the meat on both

sides until seared. Reduce the heat to

medium and move the meat away from the

lit burners. Close the gdll lid and cook the

meat indirectly until done. Gdlling times will

vary according to meat thickness.

Grilling Poultry

Turn the gdllburners on high,close lid and

preheat your gdll 2 to 3 minutes.Then raise

the lid, reduce heat to medium and cook

poultry directly over lit burners untildone.

Poultry skin is fatty so you should expect

some flare-ups when using this direct

method.

To minimize flare-ups, try grilling poultry

usingthe indirectmethod. Placethe poultry

on one side of the grill with the opposing

burners on medium heat, and lower the grill

lid. Gdlling times will vary based on the size

of your poultry.

Grilling Pork

Turn burnerson highand preheatyour grill 5

minuteswiththe liddown. Raise lid, place

porkon cookinggrid and cookuntilseared.

Reduce heatto mediumand cookuntil

done. Gdllingtimeswillvaryaccordingto

meat thickness.

Cut of Meat

T-bone steak

Sirloinsteak

Beefspare dbs

Porter house steak

New York stdp steak

Hamburgers

Sausages

Chicken breast

(cookwithbonedown)

Chickenwings

Drumsticks

Whole bird

(cookwithbreast up)

Pork spareribs

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:

approximately15 minutes

Indirect method:

up to30 minutes

Indirect method:

approximately1 hour

Rare: 4-8 minutes

Medium: 10-14 minutes

Well done: 15-20 minutes

Whole Fish and Whole Fillets

Preheat your gdllon HIGH for 2-3 minutes

withthe liddown. Raise lidand turnburners

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 directionsfrom above,using

approximatecooking times shownat right.

Place a small piece of aluminum foil on the

cooking grids ifthe fish pieces are small

enoughto drop between the cooking grids.

Cut of Meat

Wholefish

Whole fish fillets

Fish fillets

Bonelesscubes

Approximate Cooking Times

10 - 12 minutes per pound or

until fish is opaque

4 - 5 minutes each side

or until fish is opaque

Prepare yourfruitorvegetablesand brushwith butter

or bastingsauce if desired. To cook indirectly, the

food shouldbe placedon the leftorrightsideof your

grillwiththe burnerliton theoppositeside.Or place

your foodonthe warmingrackmountedinsideyour

grilllidand lightthe outergrillburners.Eitherway,

indirect cooking must be done with the lid down.

In some instances,youmay wanttogrill vegetables

and fruit directly over the heat, usingthe supplied

cookinggridsor an optionalgriddle.Foodsthatwork

bestwith directheat are relativelysoftand requirea

shortcookingtime; mushrooms,zucchini,tomatoes

and skeweredfruitsuchas apricots,peaches,

pineapple,strawberriesand kiwis.Remember the grill

lid must remain up when cooking directly.

Grilling times usingthe indirect methodwiththe hood

downwillbesimilarto those for your kitchenoven. For

veryfirmvegetables--particularlypotatoes and yams,

we recommendthat youpartiallyboil untilalmost

cooked,before placingthem onthe grill.

Cookingtimesforfoods prepared with the direct

methodwill be much shortermainly because ofthe

softnessofthe food.Timingwillbe comparableto

normal panfrying orgrilling.

ROASTINGTECHNIQUES

Roastingisveryeasy withyourKenmore Elite gas

grill.It leaves youplentyof time to relax withfamily

and friends and savesyou the hoursrequiredtoclean

a dirtykitchenoven. Roastingissuitablefor prime,

tendercutsof meat, poultryand game, manywhole

fishand somevegetables.

Preparing to Roast

Roastingusesthe indirect cooking method.

Therefore, thefood shouldbeplacedonthe lel_or

right side ofyour grillwiththe burnerlitonthe oppo-

siteside. Place your meat insidean optionalmasting

reckand cookingpan that allowsyou to collectjuices

for makinggravy.You canalso usethe supplied

cookinggridwithan aluminumdrippanunderneath.

Eitherway, indirectcookingrequiresthe lidofyour

grillto be closed.

Preheatingyourgdllisnotrequiredfor slowcooking

methods suchas masting. Ifyou do chooseto

preheatyour grillbeforemasting, turnthe burnerson

highand close lidfor approximately2-3 minutes.

Food preparation

Trim meat ofexcessfat. Truss meat and poultrywith

cooking stringto retainshape ifdesired. Baconstdps

canbe usedtocover the outsidesurfaceoflean meat

and poultrytohelppreventitfrom dryingout.Another

methodfor keepingfoodmoistduringroastingisto put

water in a cooking pan,then coverthefood(and

roastingrack) withfoil. The foil shouldbe removedfor

the firstor the lastpartof the cooking time to ensure

properbrowning.

Tips for masting

Except when mastingwith waterin the roastingpan,

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

basefor a tastysauce orgravy. Placea cooking pan

directlyover the heat, add extrabutterifneeded, then

add severalspoonfulsofflourtothickensauce. Finally,

add sufficientchickenor beef stocktoobtain the

desired consistency.

Once the meat iscooked,remove itfromyourgrill and

cover with a pieceoffoil. Allowitto stand for 10-15

minuteswhichallowsthejuices tosettle. Thiswill

make carvingeasier and ensurea tenderjuicyroast.

Type of Food

Beef

How Cooked

Rare

Medium

Well done

Approximate Cooking Times

18minutes per pound

23minutes per pound

27 minutesper pound

Lamb Medium 18 minutesper pound

Well done 23 minutesper pound

Veal

Pork

Chicken

Duck

Fish

Turkey, under 16 pounds

Turkey, over 16 pounds

27 minutesper pound

30-33 minutesper pound

20-25 minutesper pound

25 minutesper pound

10 minutesper pound

20-25 per pound + 30 minutes

18-23 per pound + 15 minutes

SMOKINGTECHNIQUES

Smoking gives food a distinctive, delicious flavor. This

surpdsinglyquickandversaUlecookingmethodexpands

the creativechef'smenuwithendlessnewandinnovafive

ways toprepare popularbarbecuedishes.

Preparing to Smoke

All youneed for smokingon yourKenmore Elitegas

grillis a cookingpan and mastingrack. First, linethe

insideof the panwithfoil.The smokingagent,either

purewoodchipsor smokingmix, isspdnkledover the

foil. Dded herbsand spicesmay also be addedto

producedifferentflavors. Placethe cookingpan

directlyover the bumer.The directheatwilleventually

producesmokeand season thefood. Elevateyour

food abovethe cooking panwitha masting rackor

bakingrack.

Tips for Smoking

You canreducethe strengthofthe smokeflavorby

onlysmokingfor half orthree quartersofthe cooking

time, then roastyour food untildone. The heat re-

quiredfor smokingisnormallylowto medium.

Foods naturallyhigh inoilslendthemselves well to

smoking,whiledderfoodsbenefitfrom a marinade.

Red meats, poultry,game, fish and seafoodcan all be

smoked easily inyournew gdll.You can also rubthe

foodwith herbs,spicesorflavoredoils.An enormous

array offoods canbe smoked inyour Kenmore Elite

gas gdlltoproducestunningresultswith verylittle

effort.Here area few suggestions:

• Tuna steaks, marinatedinAsianflavorsofsesame

oil, soysauce and sherry.

• Pork fillets, rubbedwithginger,orange dnd and

brushedwith maple syrup.

• Mussels, brushedwith lemonrindand chilioil.

• Lamb cutlets, madnatadinvirginoliveoil, lemon,

oreganoandblackpepper.The same madnadecan

be usedfor a whole legor rackoflamb.

STIR-FRYING TECHNIQUES

This methodof cooking ispopulararoundthe woddand

can be easilyaccomplishedoutdoorson your Kenmore

Elitegas gdll.It'sa quickand healthfulway of prepar-

inga complete meal usingmeat, poultry or seafoodin

infinitecombinationswithother interestingingredients

likevegetables, dce or noodles.

Preparing to Stir-fry

Although itis possible to stir fryin other dishes, the

wok is your best tool. Its high sides enable the cook to

stir food without spillage. Its construction allows you to

cook quickly at high temperatures, with instant control

of heat which is essential for successful stir frying.

Food preparation

Slice meat and poultry intolongthin stdps and cube

fish fillets. Remove all fat from meat and poultry and

cut large vegetables into even slices or cubes.

Madnatefoods for extraflavorandtenderness. Madnato

ing timeswill vary for red meat, fish and or vadous

cuts. Less tender cuts of meat should be marinated

longer. Remember to always chill madnating food in

the refrigerator prior to cooking.

Stir-fry meats, poultry or fishfirst. Next, add hard

vegetableslike carrots.Then continue with softer

vegetableslikesnowpeasand peppers.To ensureeven

cooking,continuallystirand tossthefood in thewok

usinga woodenspoonor spatula.

Tips for Stir-frying

Placethe wok directlyover a highheaton your grill.Add

only a small amount of food at a time to ensure fast

cooking and also to allowthe wok to reheat between

ingredients.

• Chicken, bonelesschicken pieces--especially

sliced breasts

• Fish, slicedfilletsoffirmfish,assortedseafood

suchas prawns, scallopsand calamad

• Pork, slicedfillets,dicedor mincedpork,sliced

leg steak, slicedchops

• Beef, slicedfillet,db-eye, round,rump, sidoin

• Lamb, slicedfillet,round, loin

DEEP-FRYINGTECHNIQUES

A wide variety of foods canbe deep-friedoutdoorson

your gdll,from potatoes, to seafoodand 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 gdllusing a cooking panor wok,over

direct heat with the gdll lid raised.

Fill the cooking pan no more than halffull 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 brawn in about 30 seconds

for most cooking needs. A temperature between 350

and 400 degrees is optimal for prepadng the majodty

ofdeep-fded foods.

Food Preparation

Foods being deep-fried taste betterwhen coatedwith

eitherbatteror breadcrumbstoaddflavorand prevent

moisturefrom escaping.

Tips for Deep-frying

Slowly lower foods intothe hotoil using a wire scoop

or stainless steel tongs. Add onlya small quantityof

food to the oil, allow it to cook, then repeat with

another small quantity. This ensuresthe oil doesn't

drop in temperature.Once the food iscooked, remove

it carefully and drain onto a paper towel. Turn the heat

off as soon as you have finished deep-frying and allow

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

remnants of fried foods by straining it through a fine

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

clean bottle for future use.

COOKING ON THE WARMING RACK

Vegetables are generally easy to cook onthe gdlLThe

warming rack makes it convenient because you can

still use the main cooking area while the vegetables

are suspended from above.

Pre-cook hardvegetablesby bdefiy boiling or

microwavingthem before cooking onthe gdll. 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 warmingrack can be used for purposes other

than just the obvious. Consider using it for warming

French bread, garlic bread, croissants or even bagels.

A small whole fish wrapped in foil also cooks well in

the warming rack. Parcels of seafood such as

scallops, prawns and sliced fish fillets prepared in a

sauce and portioned into small foil wraps cooks well

this way, too.

ROTISSERIE TECHNIQUES

Rotisseriecookingproducesfoodsthat are moist,

flavorfuland attractive.Althoughthe retissedeismost

commonly usedfor cooking meat or poultry,neady

anythingcan be used ifpreparedproperly.

Balancing the Food

Inrotisseriecooking,balancingthe food isof utmost

importance.The rotisseriemustturnevenlyor the

stoppingand startingactionwillcausethe foodtocook

unevenlyand possibly bum the heavierside.

The easiestfoods to balance are those of uniform

shape and texture. To test ifthe food isbalanced

correctly whensecured, place the endsofthe rotis-

serie spit looselyin thepalms of your hands. If there is

no tendencyto roll,givethe spita quarterturn. If itis

stillstable,give ita finalquarterturn. Itshouldrest

withouttaming in eachofthese positions.Itcan then

be attached toyour gdll.

Food Preparation

When preparingpoultry,truss the birds tightlysothat

wings and drumsticks are closetothe bodyofthe bird.

The cavity ofthe birdmay be stuffedpdortothis if you

wish. Pullthe neckskindownand, usinga small

skewer, fix ittothe back ofthe bird.Push the retis-

serie spitthroughlengthwise,catchingthe birdin the

fork ofthewishbone. Centerthe birdandtightenwith

the holdingforks. Test the balance asdescribedabove.

A rolledpiece ofmeat requiresthe rotisserieskewerto

be insertedthrough thecenter ofthelengthofmeat,

then securedand balanced.

For meats that containbones, it isbestto securethe

rotiesede skewerdiagonallythroughthe meaty

sections.Ifprotrudingbones or wingsbrowntoo

quickly,cover with piecesoffoil.

Tips for Rotisserie Cooking

When retissedecooking,the majority of heat will come

from an indirect source. Inotherwords,the burners at

each end ofthe grillare litand thefood is placed

centrallyon the rotissede, with no directheat source

underneath.To catch anyddpsfromthe rotisseriefood

itwillbenecessaryto removethe cookinggddsand

then place a drippan directlyunderthefood.These

drippingscan beused tomake graviesandother

sauces toaccompanythe cooked meats. Place the lid

downoverthefood when you startto cook.

The cookingtimes on a rotissedewill be approximately

the same asfor oven cooking.

BAKINGTECHNIQUES

Certainly nota method of cooking usually associated

with the barbecue gdn,baking can be easily done on

your Kenmore Elite gas grill. There is no limit to the

recipes you can bake on your grill. From casseroles

and cornbread to delicious deserts like fondue fruit

skewers or crumb cake, it's as easy as baking in the

kitchen.

Preparing to Bake

To bake inyour newgrill you'll need a bakingdish 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 lowerheat to

achieve the baking temperaturedesired. Bakinguses

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 wouldinthe

kitchen.Foods cooked in the grillfor 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

Recommended Grill Setting

Bothoutside burners onlow

Moderate 355° - 390° F

High 410°- 480° F

One outsideburner on high, and the

otheroutsidebumer on low

Bothoutside burnerson high

ONIONBURGERS

A honey and mustard sauceglazes the onionslices

as theycook alongside these delicious burgers.For

optimalsweetness, selectVidalia orWalla Walla

onions. Makes 4 open face burgers.

Ingredients

2 largesweet onions,sliced(12 to 16 ounces)

2 tablespoonsmargarineor melted butter

2 teaspoonsdrymustard

2 teaspoonshoney

1 poundleangroundbeef

1/4 teaspoonsalt

1/8 teaspoonpepper

4 slicesTexas toast

4 lettuce leaves

4 tomatoslices

Preparing Onions

Place onionsin a cooking pan or on a small piece of

aluminumfoil. Combine meltedmargadne,mustard

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

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

completely enclose onions--leaving space for steam

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

medium heat for 15 minutes with the gdll hood up.

Preparing Burgers

While onionsare cooking,combinegroundbeef, salt

and pepper in a medium bowland mix well.Shape

mixtureintofour3/4 inch burgerpattiesand add to

gdll,directlyover heat. Grillburgersalongwith onions

for about5 minutes,then turnburgers.Gdllfor 8 to10

minutesmore or untilno pinkremainsin meat, and

onionsare tender.To serve, toastboth sidesofTexas

toaston grill.Then top each sliceof Texas toastwitha

burger,lettuce,tomato andonion.Spdnklewith pepper

ifdesired.

DOUBLE SALSA BURGERS

Afresh tomatosalsaflavorsthe beef mixture for a

zestytastingburger. The salsa also servesas a

colorfultopping.Makes 6 burger patties.

Ingredients

1 largetomato,seeded and finely chopped

112 cup finelychopped green pepper

1/4 cupfinelychoppedredonion

2 finelychopped,seeded jalapenopeppers

1 garlicclove,minced

1 tablespoonsnippedcilantro

1/4 teaspoon salt

1 1/2 pounds lean ground beef

2 cupsshreddedlettuce

113 cupfinelyshreddedcheddar cheese

1/4 cup dairysour creamand/or guacamole

Preparing the Salsa

Combine tomato,green pepper, onion,jalapeno

peppers, gadic, cilantroand saltin a bowl. Set

aside 2 tablespoons ofsalsa. Cover and chillremain-

ingsalsauntilservingtime.

Preparing Burgers

In anotherbowl, combine ground beef with2 table-

spoonsofreservedsalsa, mixwell.Shape mixture

intosix 1/2 inchthick burgersand placeon the grill

directlyovermediumheatwith hoodup.Grillfor 13

to 15 minutesor untilnopinkremains.Turn burgers

once, halfwaythrough gdlling time. Arrangethe

shreddedlettuceon individualplates.Top lettuce

with a burger,cheddarcheese and salsa.Serve with

sourcreamand/orguacamole.

CHICAGO STYLE HOT DOGS

Servethesehotdogs"Chicago-style"withpickledpeppers!

Makes 4 servings.

Ingredients

!/3 cup ketchup

1/4 cup chopped pickled peppers

2 tablespoonspicklerelish

2 tablespoons choppedonion

1/4 teaspoonpoppy seed

4 fullycooked4-ouncejumbo hotdogs

4 hot dog buns

Preparing the Relish

Combine ketchup,choppedpickledpeppers,relish,

onionand poppy seed in a small bowl,then set aside.

Preparing Hot Dogs

Place hot dogs on grill directly over mediumheat 5 to 8

minuteswiththe lidup.Turn hotdogsand brushwith

some ofthe relishmixture.Gdll hotdogs6 to 8

minutesmore oruntilthoroughlycooked.

To Serve

Toast innersidesof hotdogbunson gdll.Servehot

dogsinsidebunsandtop withremainingrelish mixture.

RIBEYESTEAKSWITHGRILLEDGARLIC

As they cook, the garlic cloves mellow inflavor,

making a delicioussauce for anygrilledmeat.And for

an appetizer,spread the softened cloves over toasted

slices of french bread! Makes 4 servings.

Ingredients

wholeheadof gadic

tablespoonsolive oilor cookingoil

tablespoonsnippedfresh basil,or 1/2

teaspoondried basil,crushed

tablespoonsnippedfresh rosemaryor 1/2

teaspoondriedrosemary,crushed

twelve-oz, boneless ribeye steaks

Preparing the Garlic

Use a cookingpan ortear offa 24x18-inchpiece of

aluminumfoil and fold long length in half, then trimto

make a 12-inchsquare. Remove theouterlayerof

gadic head,then cutoffand discardthetop 1/2-inchof

gadic head toexpose the garliccloves.Place gadic

head in center ofa cookingpan or in centeroffoilwith

all sidesofthe foilfolded up aroundthe garlictoform a

cup. Drizzle gadicwith oiland spdnklewith basiland

rosemary.Coverpan or twistthe endsofthe foil to

completelyenclose thegadic.

Preparing Steaks

Place steaks and the gadic pack on grilldirectlyover

medium heat and cook about7 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 end drizzle itsjuices 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 andgadic

powder.Coat bothsidesof steak with mixture.Grill

steak withhood up,directlyover mediumheatfor 6

minutes.Turn steak and grillfor 8 to 12 minutesmore

or untilcooked as desired. Cut intoservingsize

pieces.

BARBECUED RIBS

Serve this tangy barbecueclassic with corn-on-the-

cob, green salad,potato salad or coleslaw!

Makes 4 servings.

Ingredients

2 pounds American style pork spareribs

112 cup barbecue sauce

112 cup tomato sauce

2 cloves garlic, crushed

juice of 1 lemon

few drops of tabasco sauce

Preparation

Place ribsintoa large glassor ceramic dish.

Combine remaining ingredients and pour overthe

ribs. Refrigeratefor severalhours.

Preheat your grill3 minutesand place the ribson

cooking grid.Cook indirectly,overa Iowto 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 flavoriscomplementedwith a deli-

ciousherb coating! Makes 6 servings.

Ingredients

2 tablespoons ketchup

1/2 teaspooncoarsely groundpepper

1 1/2 teaspoonssnippedfresh rosemaryor 1/2

teaspoondried rosemary,crushed

1 1/2 teaspoonssnippedfresh besilor 1/2teaspoon

dried basil,crushed

1/8 teaspoongarlicpowder

1 1 1/2-poundboneless beef sidoinsteak,

cut 1-inchthick

MARINATEDTUNASTEAK

Experiment with uniquedishes, like this tuna steak

recipe boasting a delicious wine madnade!

Makes 4 servings.

Ingredients

4 6-ounce fresh or frozen tuna steakscut 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,

or 1/2teaspoon dded rosemary, crushed

1 teaspoon snipped fresh oregano, crushed, or

1/4teaspoon dded oregano, crushed

1/4 teaspoon salt

Preparation

Combine wine, oil,garlic, rosemary,oregano and

salt. Place tuna steak in plasticbag and into

shallowdish,add marinade then seal bag.Rotate

bag tocoat fish wellthen chillfor up to2 hours,

tumiegfish once.

Removefish fTombaganddiscordmarinade. Placea

cookingpanwithbakingrackor mastingrack into

centerofgdllwithouterburnerson mediumheat.

Cook tunasteak ontopof reckwithliddownfor8 to

12 minutesor untilfishbeginstoflake easily.Turn

fishoncedudngcooking.When cooked,removefish

from grillandserve.

MUSTARD-GLAZED HALIBUT STEAKS

Asimplesauce of melted margarine,lemon juice,

Dijon-style mustard and basiladds a scintillating note

to these sizzling fish steaks! Makes 4 servings.

Ingredients

6-ouncofresh or frozen halibutsteaks, cut1

inchthick

tablespoons margarineor butter

tablespoonslemonjuice

tablespoonDijon-stylemustard

teaspoonssnippedfreshbasilor 1/2

teaspoonsdded basil,crushed

Preparation

Combine thawed fish,margarine or butter, lemon

juice, mustardand basilintoa cooking pan or

aluminum foil rectangle, and cook direcUyover low

flame until melted. Brush mixture over both sides of

halibut fish steaks. Pour balance of mixture into

small bowl.

Placeclean cooking pan orfoil on centerof gdllwith

bothouterburnerson medium. Placefish on grill

and closelid.Cook indirectlyfor 8 to 12 minutesor

just untilfish beginsto flake easily,turningonce

and brushingas neededwithremainingmixture.

ALMOND COATED TROUT

Thisdeliciousrecipeisuniqueand easy toprepare on

yourKenmore Elite gas grill.Makes 4 servings.

Ingredients

2 trout

1/2 cupallpurposeflour

1 egg,lightlybeaten

1 cupslicedalmonds

1/3 cup parmesan cheese, grated

oliveor peanutoilfor frying

Preparation

Remove the head and tail fromtrout andfillet all

bones. Cut each fish inhalftoform 4 long fillets.

Coat fishinflour,dip inegg and rollinalmonds.

Refrigeratefor1 hour.

Filla cast-ironpan with 1 to2 inches ofoil, and

place over high heat.Cook trout untilgoldenbrown.

Drainoil, spdnkletroutwith parmesancheeseand

serverightfromthegdll.

SOUTHWESTCHICKENBREASTS

Thispopular recipe can also be a grilledchickensalad!

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 cupdrywhite wine

2 tablespoons oliveoilor cookingoil

2 teaspoonssnippedfresh tarragonor 1/4

teaspoon driedtarragon,crushed

1/4 teaspoonsalt

6 skinless,boneless chickenbreast halves

2 avocados,pitted,peeledandchopped

1 tomato,chopped

1 clovegadic, minced

2 tablespoonsfinelychoppedseeded

green chilipeppers ofyour choice

2 greenonions,finelychopped

1 tablespoon snippedfresh cilantro

1 tablespoon honey

1 tablespoon lemonjuice

Preparing the Chicken

Combine wine,oil, tarragon and salt. Rinsechicken

and dry withpaper towels.Place chickenin plastic

bag and intoshallowdish--then add marinade and

seal bag. Rotate chickento coatwell and chillup to 24

hours,turning bagoccasionally.

Preparing the Avocado Dressing

Combine avocados,tomato,gadic, chilipeppers,

onions,cilantro, honeyand lemonjuice. Toss well

then coverand chillup to2 hours.

Grilling the Chicken

Remove the chicken from plastic bag andreserve the

marinade. Grill chickendirectlyover medium heatwith

lidupfor 5 minutes.Turn chickenand brushwith

marinade,then grillfor 5-10 minutesmoreor until

chicken isno longerpink.Servewithside ofavocado

dressing.

BARBECUEDCHICKEN

Another backyardfavorite,this recipe includes an

easy to make, sweet and spicysauce.

Makes 4 servings.

Ingredients

112 cup ketchup

1/4 cuporangemarmalade

1 tablespoon vinegar

1/2 teaspooncelery seed

1/2 teaspoonchilipowder

1/4 to 1/2teaspoon bottledhot pepper sauce

1 2 1/2to 3 poundbroiler-fryer chicken,pre-cut

Preparing the Sauce

Combineketchup,marmalade, vinegar,celeryseed,

chilipowder and hotpeppersauce in a cookingpan,

and cookdirectlyover a lowto mediumheat. Leave

the cookedsauceinthepan and removefrom heat

untilchickenisprepared.

Preparing the Chicken

Wash chickenand drywith paper towels.Turn

outsideburnerson mediumand placepre-cut

chickenpieces (boneside down)incenter ofgrill.

Closelidand cook indirectlyfor 1 hour or until

chickenisno longerpink. Brushoccasionallywith

sauce. Remove chickenfrom grillonce cooked,then

place cookingpanwith sauceintocenterofgrilland

reheat.Pourwarmedsauce overchickenandserve.

TRADITIONALHOLIDAYTURKEY

Imagineeveryone's surprisewhenyou serve yournext

holidayturkey_cemplete withdressing--delicious

and tender straightfrom the griln Serves 8 - 10

Ingredients for Turkey

8 - 10 poundwholeturkey

4 ouncesbutter, softened

2 tablespoonschoppedthyme

2 tablespoonslemonjuice

2 teaspoonsgratedlemondnd

Ingredients for Dressing

2 ouncesbutter

2 onions,finely chopped

8 ouncesbacon, chopped

2 tablespoons port wine

1/4 cup redwine

2 chickenstock cubes

4 ounceschoppedcashews,hazelnutsor

pecans

1/2 cup choppedcelery

1/2 cup choppedcarrot

1 - 1 112cupsfresh white breedcrumbs

1 egg, lightlybeaten

-- saltand pepper totaste

Preparing the Dressing

Prepare dressingin a cookingpan directlyover

medium heat. Melt butter,add onionsand baconthen

saute 3 minutes.Addport, red wine and stockcubes

and bring to a boil.Cook2 minutes.Remove panto

allowingredientstocool.Addremainingingredients

and mix.

Preparing the Turkey

Although notrequired,youmaywanttopreheatyour

grill3 minutes.

Wash insideofturkeyanddrywithpapertowels.

Pack breadcrumbseasoningintothe turkeycavity.

Combinethebutter,thyme,lemonjuiceand rind

together ina bowl. Usingturkeybaster,insertbutter

mixtureunderskincoveringthe turkeybreast.

Truss the turkey_ stTingand place iton a baking

pan or roastingrackthatrestsintoa cookingpan.

Removethe cookinggddsfrom yourgdllifnecessary,

then placethecookingpan andturkeyinthe centerof

your grill.Turn oneoutsideburner tolow,the otherto

medium,and closelid. Cookindirectlyfor 3 1/2to 4

hoursoruntilcooked. Halfwaythrough cookingtime

you mayalternateburnertemperaturessothatthe

turkey brownsevenly.Oncecooked,removedressing

from cooked turkey, sliceandserve.

PIZZA ON THE GRILL

You may neverwanttocall outfor pizza again!

Followthis pizza dough recipe, or purchase ready-

made pizza doughfoundin your grocersrefrigerated

section---nextto the biscuits.Slice and servedirectly

from the gdll. Serves 6 - 8

Ingredients

1 1/2 teaspoonsdriedyeast

1 cup lukewarmwater

1/2 teaspoonsugar

3 tablespoonsoliveoil

3 cupsall purposeflour

1/4 cup tomato pasteor Italiantomato sauce

6 ouncesslicedpepperoni

1 red pepper,roastedand sliced

3/4 cup pittedblackolives

8 ounces gratedmozzarella cheese

It's easy to customize this recipewith toppingsto

suit yourfamily's taste. For spicier crust,lightlyrub

the doughwith oliveoilthen spicewith pepperand

gadic saltbeforespreadingyour tomatosauce.

Preparing the Pizza Dough

Combine yeast,waterandsugartogetherandlet

stand ina warmplace until mixturestartstofoam.

Addthis yeastmixturetoflourandoilandcombineto

formyour pizza dough.Kneadona lightlyfloured

surfaceuntilsmoothandelastic.Cover andstandina

warm placeuntildoubledinsize.Knockbackdough

and rollouttoa rectanglethe sizeofyour cooking

panor bakingdish.Placedoughintoa lightlyoiled

pan.

If you purchased a ready-made pizza dough, simply

open can and roll dough into a lightly oiled cooking

pan.

Preparing the Pizza

Spreadtomato paste or Italiantomatosauceontop of

your pi_,a dough. Topwith pepperoni,redpeppers,

olives,andlastly,mozzarellacheese. Or ifyou prefer,

you may placecheese firstwithtoppingson last.

Place cookingpan in center ofgdlland cook

indirectly,withone outside burneron highand the

otheron low,for approximately20 minutesor until

bottom ofcrustislightbrown.Lastly,raisethelidand

finishcooking pizzabyturningburnerunderthe

cookingpanon highfor about2 minutes.Thiswill

insurethe center ofpizzagetsbrown.Thenturnoff

heat,sliceand servedirectlyfrompan.

FRESHVEGETABLESTIR-FRY

TakeatriptotheOrientwiththiseasy,and healthy

vegetablerecipe. Makes 4- 6 servings.

Ingredients

2 tablespoons oil

1 onion,cutintowedges

1 carrot,thinly sliced

2 cupsbroccoli,cutintosmallflowerets

1 red popper,sliced

2 stickscelery, thinlysliced

1 cup snowpeas

1/2 cup chickenbroth

Preparation

Heat oilin a wok or saute pan,directlyover a high

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

broccoliand stir-fry2 minutes,then add red pepper,

celery and snowpeas and continuecooking1

minutemore.Add chickenbrothand tossveg-

etables untilcookedto desireddoneness.

ONION BLOSSOMS

Great served as a snack, orto dress up barbecued

meats, poultry or flsh. Makea4servinge.

Ingredients

4 mediumsweatonions(4-5 ounceseach)

1 tablespoonsmargarineor butter,melted

1 teaspoon Dijon-stylemustard

1/8 teaspoon hotpepper sauce

1 tablespoon brownsugar

1 pepper(optional)

Preparation

Peel onions,then cut almost completely througheach

onion,forming 8 wedges.Onion willbeloose, butstill

beintact.Preparefour 12-inchsquaresofaluminum

foil. Place one onionin the centerof eachfoilsquare.

Stirmargarine(or butter)withhotpepper sauceand

drizzleover onions.Sprinklewithbrownsugar.Then

bringuptwosidesoffoilsquare and doublefold. Bring

remainingcomers upand completelyenclose--leaving

enoughspace for steam tobuild.

Place wrappedonionblossoms on grill,directly over

mediumheat. Close lidand cook 15 to 25 minutesor

untilonionsare neadytender. Make a 2-inchopening

at thetop of eachonionwrapping,thenclose lidand

cook 5 to 10 minutesmore,or untilonionsare lightly

browned.Sprinklewithpepperifdesiredandserve

warm.

GRILLED POTATO SKINS

Serve these crispypotatoesas a snackor side dish.

We've included microwaveinstructionsfor a timesav-

ingshortcut. Makes 12 servings.

Ingredients

6 bakingpotatoes (about 8 ounceseach)

3 tablespoons margarineor butter,melted

1/2 cup picante sauce

1 cup shredded cheddar cheese (4 ounces)

3 slices bacon, crisp-ceoked and crumbled

or use prepackaged bacon bits

1 choppedtomato (optional)

1 diced green onion (optional)

1/2 cup sour cream (optional)

Preparation

Puncturecleanpotatoes witha fork,wrap inaluminum

foiland place directly over lowto mediumheat. Close

lidand cookdirectlyfor 1 houror untilcenter is

tender. OR - Microwaveclean,puncturedpotatoes

on highfor 15 to20 minutes,or untilcenter tender.

Allowcookedpotatoesto coolthen unwrapand

discardfoil.

Cut potatoes in half- lengthwise.Scoop out potato

pulp (serveseparatelyor discard.) Be suretoleave

1/4-inch thickpotato shellremaining.Brushthe inside

ofeach potato shellwith meltedmargarine. Spoon2

teaspoons picantesauce intoeach potatoshell,

sprinklewith cheese and top with bacon.

Place preparedpotatoskins on grill, directly over

mediumheat. Close lidand cook for 8 to 10 minutes

or untilpotato skins are cdsp.Sprinkleeach potato

skinwithtomatoand green onionand then topwith

sourcream, ifdesired.

For in-home repair of a major appliance,

no matter who made it, no matter who sold it!

Call 24 hours a day, 7 days a week

1-800-4-MY-HOME (1-800-469-4663)

Para pedir servicio o ordenar piezas:

1-888-SU-HOGAR s" (1-888-784-6427)

Pour tout le service:

1-877-LE-FOYER S" (1-877-533-6937)

For repair of carry-in products like

vacuums, lawn mowers, stereos and VCRs,

call for the nearest Sears Service Center location.

Call 24 hours a day, 7 days a week

1-800-488-1222

For the replacement parts and owner's manuals that

you need to "do-it-yourself," call and ask for PartsDirec["

Call 6 a.m. - 11 p.m. CT, 7 days a week

1-800-4-MY-HOME (1-800-469-4663)

www.sears.comlDartsdirect

For a Sears Service Agreement purchase or inquiry:

Call 7 a.m. - 5 p.m. CT, Monday - Saturday

1-800-827-6655

SEARS

HomeCentral°"

Part No. p4775B ® Registered Trademark I TM Trademark of Seam, Roebuck and Co.

Kenmore 141157941 gas grill

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Kenmore 141157941 Questions and Answers