Kenmore 14116221 Liquid Propane Gas Grill User Manual

Owner's Manual

Liquid Propane Gas Grill

Model141.16221

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 convenientplace for future reference.

Sears, Roebuck and Co.,

Hoffman Estates, IL 60179 U.S.A.

P80135001A - Date:2003/10/23

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

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

Hardware .................................................... 5

Parts Diagram and Lists ........................ 7

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

Lighting Instructions ................................ 16

Cleaningand Maintenance Instructions .... 18

Frequently Asked Questions .................. 20

Cooking Instructions .............................. A-1

Cooking Guide and Recipes .............. A-2

Full 1-Year Warranty on Grill

For one year from the date of purchase Sears will

repair or replace, at our option, any grill part

(except for paint loss, rusting and ignitor battery)

that is defective in material or workmanship.

Limited Warranty on Selected Grill Parts

From one year after the date of purchase for the

designated time periods listed below, Sears will

replace the following grill parts if they are defective

in material or workmanship. You will be charged for

labor.

•Total 1 Year: Cast Iron Burners

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

gas only. Any attempt to convert this grill to

natural gas is dangerous and will void your

product warranty.

• This warranty applies only when the grill is

used in the United States.

• This warranty gives you specific legal rights,

and you may also have other rights which vary

from state to state.

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

Hoffman Estates, IL 60179

AkWARNING

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.

/_,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.

AkWARNING

(a) Do not store a spare LP-gas cylinder

under or near this appliance;

(b) Never fill the cylinder beyond 80 percent

full; and

followed exactly, a fire causing death or

serious injury may occur.

FOR YOUR SAFETY

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

mable material and liquids in the vicinity of this

or any other appliance.

2. ALP cylinder not connected for use must not

be stored in the vicinity of this or any other

appliance.

FOR YOUR SAFETY

If you smell gas:

1. Shut off gas to the appliance.

2. Extinguish any open flame such as candle,

cigarette, lighter, etc., that could cause gas to

ignite.

3. Open the Grill Lid.

4. If odor continues, immediately call your gas

supplier or your fire department.

IMPORTANT: Your Kenmore LP Gas Grill cannot

be converted to use Natural Gas. Attempting to do

so is extremely hazardous and will also void the

grill warranty.

Grill Installation Codes

The installation must conform with local codes or, in

the absence of local codes, with either the National

Fuel Gas Code, ANSI Z223.1!NFPA 54, or CAN/

CGA-B149.1, Natural Gas and Propane Installation

Code.

2 ©Sears, Roebuck and Co.

Correct LPGasTankUse

LPgasgrillmodelsaredesignedforusewitha

standard20 lb.LiquidPropaneGas(LPgas)tank,

notincludedin grillbox.Neverconnectyourgas

grillto an LP gastankthatexceedsthiscapacity.

A tankof approximately12inchesin diameterby

18-1/2incheshighisthemaximumsizeLPgas

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

which offers a listed Overfill Prevention Device.

This safety feature prevents tank from being overfilted

which can cause malfunction of LP gas tank,

regulator and/or gdll.

The LPgas tank must be constructed and marked

in accordance with the Specifications for LP-Gas

Cylinders of the U.S. Department of Transportation

(D.O.T.) or the National Standard of Canada, CAN/

CSA-B339, Cylinders, Spheres and Tubes for Trans-

portation of Dangerous Goods; and Commission, as

applicable.

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

nating in an LP gas supply tank valve outlet,

that is compatible with a Type 1 tank con-

nection device. The LP gas tank must also

have a safety relief device that has a direct

connection with the vapor space of the tank.

2. The tank supply system must be arranged

for vapor withdrawal.

3. The LP gas tank used must have a collar

to protect the tank valve.

Proper Placement and Clearance of Grill

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

breezeway or any other enclosed area. Your gas grill is

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

back and side of any combustible surface. Do not

locate this appliance under overhead unprotected

combustible surfaces. Do not obstruct the flow of

ventilation air around the gas grill housing.

This outdoor gas grill is not intended to be installed in

or on recreational vehicles and/or boats.

•Never connect an unregulated LP gas tank to

your gas grill. The gas regulator assembly

supplied with your gas grill is adjusted to have

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

for connection to an LP gas tank.

•Only use the regulator and hose assembly

supplied with your gas grill. Replacement

regulators and hose assemblies must be those

specified by Sears.

• Have your LP gas tank filled by a reputable

propane gas dealer and visually inspected and

re-qualified at each filling.

• Never fill the gas tank beyond 80% full.

Have your propane gas dealer check the

release valve after every filling to ensure that it

remains free of defects.

• Always keep LP gas tanks in upright position.

Do not store (or use) gasoline or other flammable

vapors and liquids in the vicinity of this gas grill.

• LP gas tanks not connected for use must NOT be

stored on bottom shelf or in the vicinity of this or

any other gas grill.

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

• Never store an LP gas tank indoors. If you

store your gas grill in the garage or other indoor

location, always disconnect the LP gas tank

first and store it safely outside. 3

• 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 can be seen

after opening the doors (if applicable), and must

be inspected before each use of the grill. If

there is excessive abrasion or wear or if the

hose is cut, it must be replaced prior to the

grill being used again.

• Keep the gas regulator hose away from hot

grill surfaces and dripping grease. Avoid unnec-

essary twisting of hose. Visually inspect hose

prior to each use for cuts, cracks, excessive

wear or other damage. If the hose appears

damaged do not use the gas grill. Call Sears

at 1-800-4-MY-HOME (1-800-469-4663) for a

Sears authorized replacement hose.

• Never light your gas grill with the lid closed or

before checking to ensure the burner tubes are

fully seated over the gas valve orifices.

• Never allow children to operate your grill. Do

not allow children to play near your grill.

Z WARNING

If you smell gas:

• Shut off gas supply to the gas grill.

• Turn the Control Knobs to OFF position.

• Extinguish any open flame such as candle,

cigarette, lighter, etc., that could cause gas

to ignite.

•Open the 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 electri-

cal 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 tow volume of noise is

perfectly normal and wilt not interfere with

operation of the grill. If humming noise is

loud and excessive you may need to purge

air from the gas line or reset the regulator

excess gas flow device. This purging proce-

dure should be done every time a new LP

gas tank is connected to your grill. For help

call the Grill Information Center for

assistance, 8am - 8pro CST, Monday

through Friday 1-888-317-7642.

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 "FLASHBACK" and can cause serious

damage to your grill and create an unsafe

operating condition for the user.

To reduce the chance of "FLASHBACK", 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.

To reduce the chance of "FLASHBACK" (see

CAUTION at left) 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:

.Bend a stiff wire, (a lightweight coat hanger

works well) into a small hook as shown

below. Run the hook through the Burner Tube

and inside the Burner several times to remove

any debris.

(")

.Use a bottle brush with a flexible handle.

Run the brush through the Burner Tube and

inside the Burner several times, removing any

debris.

.Use an air hose to force air through each

Burner Tube. The forced air should pass

debris or obstructions through the Burner and

out the Ports.

Figure 1 GAS COLLECTOR BOX

SPARK ELECTRODE BURNER BURNER PORT

TO CLEAN BURNER TUBE, ASSEMBLY _ /

iNSERT HOOK HERE

HEAT-INSULATING RING COTTER PIN

BURNER TUBE

Long nose pliers can be used to remove

Cotter Pin when cleaning the Burners

Use work gloves to protect your hands

Wear eye protection

When you have finished assembling your

grill we strongly urge that all Pattern

Head Thumb Screws be tightened, either

with the supplied Tightening Tool or a

#2 Phillips Head Screwdriver

Tightening Tool

Ref. # P05515102K

Z WARNING

The location of the Burner Tube with re-

spect to the Orifice is vital for safe

operation. Check to ensure the Orifice is

inside the Burner Tube before using your

gas grill. See Fig. 2. If the Orifice is not

inside the Burner Tube, lighting the Burner

may cause explosion and/or fire.

Ficlure 2

GAS VALVE

ASSEMBLY ORIFICE BURNER TUBE

Thefollowingtableillustratesa breakdownofthehardwarepack.It highlightswhatcomponentsareused

inthevariousstagesof assembly.

Ref.

$211G06352

$431M08152

$313G06082

$132G04082

$135G04332

$132G04122

$233G04382

P05301001A

P05515101L

P05313023B

$132M04082

P05515102K

$132M04082

Component Qty.

Wheel Bolt 3/8"x3-3/8" 2

Spring Washer 2

Nut 3/8" 2

Pattern Head Screw 1/4"xl/2" 6

Pattern Head Screw 1/4"x2-3/4" 8

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

Wing Bolt 1/4"x4-3/8" 1

Battery/AA 1

Wrench/No.17 Customized 1

Lighting Stick 1

Pattern Head Screw M4x8mm 1

Tightening Tool 1

Pattern Head Screw M4x8mm 2

Purpose of Components

Install Wheels To Cart Legs

Attaches Foldable Cart Legs

Attaches Cart Legs To Cart Bottom Shelf

Attaches Side Shelves To Grill Head

Secure Gas Tank

Powers The Electric Ignitor

Tighten Caster & Wheel Bolt

Attaches to Bowl Support Bracket, Left

Allows you to tighten Pattern Head Thumb Screws

after assembly

Attaches To Left & Right Bowl Panel for Bowl Wind

Shield

Packed with Tool Holder Kit & Towel Rack

$132M05082 Pattern Head Screw M5x8mm 2

$411M05136 Plain Washer M5 2

$132M05082 Pattern Head Screw M5x8mm 2

$411M05136 Plain Washer M5 2

Attaches Towel Rack to Left Side Shelf

Attaches Tool Holder to Right Side Shelf

Size and Quantity of each Hardware Piece:

Wheel Bolt 3/8"x3-3/8"

Qty. 2

Ref. # $211G06352

Spring Washer

Qty. 2

Ref. # $431M08152

Nut 3/8"

Qty. 2

Ref. # $313G06082

Pattern Head Screw 1/4"x2-3/4"

Qty, 8

Ref. # $135G04332

Pattern Head Screw 1/4"x3/4"

Qty, 8

Ref. # $132G04122

Pattern Head Screw 1/4"xl/2"

Qty, 6

Ref. # $132G04082

Battery/AA Wrench/No.17 Customized

Qty. 1 Qty. 1

Ref. # P05301001A Ref, # P05515101L

Scale 1:2 Scale 1:2

Wing Bolt 1/4"x4-3/8"

Qty. 1

Ref, # $233G04382

Scale 1:2

Lighting Stick

Qty. 1

Ref. # P05313023B

Scale 1:2

Pattern Head Screw M4xSmm

Qty, 3

Ref. # $132M04082

Hardware already installed in the Tool Holder

Kit & Towel Rack

Tightening Tool

Qty, 1

Ref. # P05515102K

Scale 1:2

Pattern Head Screw MSx8mm

Qty. 4

Ref. # $132M05082

Plain Washer M5

Qty, 4

Ref. # $411M05136

3,(L)

lbb

16 /42

15d

37_

35_

REF#

10.

11.

12.

13.

14.

14a.

15a.

15b.

15c.

15d.

16.

17.

18.

19.

20.

21.

22.

23.

24.

25.

26.

27.

28.

29.

30.

31.

32.

33.

34.

35.

DESCRIPTION

Lid

Lid Hinge Support, Right

Lid Hinge Support, Left

Temperature Gauge

Lid Handle

Name Plate

Cooking Rack/Secondary

Cooking Grid

Flame Tamer/Steel

Burner/Main with Heat-Insulating Ring

Burner Bracket

Gas Collector Box with Electrode

Electric Wire Set

Electric Ignitor, 2-port

Battery/AA

Bowl Panel, Front

Bowl Panel, Rear

Bowl Panel, Left

Bowl Panel, Right

Bowl Hinge Support

Bowl Support Bracket, Left

Bowl Support Bracket, Right

Grease Draining Tray

Grease Draining Tray Heat Shield

Grease Receptacle

Gas Valve/Manifold Assembly

Protective Pad

Control Knob

Control Panel

Side Shelf, Left

Side Shelf, Right

Cart Bottom Shelf

Cart Leg, Left (Caster side)

Cart Leg, Right (Wheel side)

Caster Seat

Caster, 3 in., with Brake

Wheel

Wheel Hub Cap

Wrench/No.17 Customized

PART#

P00138014D

P03320001H

P03320002H

PO0601174A

P00205006B

P00410037C

P01504001E

P01602001E

P01705002E

P02001008C

P02203021B

PO2608001A

P02615001A

P02502012C

PO5301001A

POO73810GA

POO72509GA

PO0720054A

P00721054A

P03321001D

P01304002D

P01305002D

P02705015B

P06903005B

P02701075B

Y0060075

P055180031

P03412331C

PO2906017A

P01102004C

P01103004C

P01002003D

P00908001C

P00909001C

PO4513001A

P05106001A

P05101001A

P05116001B

P05515101L

QTY

REF# DESCRIPTION PART# QTY

36, Tightening Tool PO5515102K 1

37. Lighting Stick PO5313023B 1

38. Towel Rack P05209001A 1

39, Tool Holder P05514003F 1

40. Tool Hook P05514053A 5

41. Regulator with Hose/LPG P03601002A 1

42, Bowl Wind Shield P00737011B 1

.... Owner's Manual PSO135001A 1

.... Hardware Pack P06001004A 1

For the repair or replacement parts you need: Call anytime

1-800-4-MY-HeM E °(1-800-469-4663)

To make sure you obtain the correct replacement parts for your Kenmore gas grill, please refer to the

part numbers in this parts list. The following information is required to ensure you receive the correct

parts:

1. Model and Serial 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:Whileitispossibleforonepersontoassemblethisgrill,obtainassistancefromanotherpersonwhen

handlingsomeofthelarger,heavierpieces,especiallythegrillhead.

1.Duringunpackingandassemblyalwayswearworkglovesandeyeprotection.

2. OpenLidofshippingcartonandremovetopsheetofcardboard.Laycardboardsheetonflooranduseasawork

surfacetoprotectfloorandgrillpartsfromscratches.

3. Removepackingmaterialsandcartpartsfromshippingcarton.

4. Youmayslicethecartonfrontcornerswithautilityknifetolayopenthecartonfrontpanel.Thiswillallowyouto

raisethegrillheadLidandremovethecomponentspackedinsidethehead,makingiteasiertolift.

5. Withanassistant,liftthegrillheadoutoftheshippingcartonandplaceitonthecardboardworksurface.

6. Usethepartslisttocheckthatallpartshavebeenincluded.

7. Inspectthegrillfordamageasyouassembleit.Donot assembleoroperatethegrillifitappearsdamaged.If

therearedamagedormissingpartswhenyouunpacktheshippingbox,oryouhavequestionsduringthe

assemblyprocess,callthe: Grill Information Center 1-888-317-7642

8am - 8pm CST, Monday through Friday

mAssembling The Cart To The Grill Head

1. Lay the Grill Head flat on its back as shown. Unfold the 2 pre-assembled Right Cart Legs.

SeemL'Zlll Tighten securely using 2 screws provided.

2. Unfold the 2 pre-assembled Left Cart Legs as shown. Pull down the 2 Left Cart Legs.

See _ Align the holes on the Left Bowl Support Bracket with the threaded holes on Left

Cart Leg. See I[_r"_lTighten securely using 4 screws provided.

Pattern Head Screw 1/4"xl/2"

Qty. 6

Ref. # $132G04082

H NOTE: Before attaching the Cart Bottom Shelf to Cart be sure tank hole on the Bottom is

located on the right side.

Install the Cart Bottom Shelf between the Cart Legs. Align the holes on Cart Legs with the

threaded holes at the corners of Cart Bottom Shelf. Attach loosely the 8 screws then tighten

screws.

Pattern Head Screw 1/4"x2-3/4"

Qty. 8

Ref. # $135G04332

1. Screw the 2 Casters into the Caster Seats. Turn the threaded Caster Stem by hand, clockwise until

it stops. Tighten securely using the Customized Wrench provided.

2. 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. Put spring washer and 3/8" nut onto bolt and tighten securely using the

Customized Wrench provided. Do not overtighten or wheel will not turn freely. Snap Wheel Hub Caps

onto wheels.

Wheel Bolt 3/8"x3-3/8"

Qty. 2

Ref. # $211G06352

Spring Washer

Qty. 2

Ref. # $431M08152

Nut 3/8"

Qty. 2

Ref. # $313G06082 \

\\\

Wrench/NO.17 Customized

Qty. 1

Ref. # P05515101L 11

H BesurebothCastersare locked,thenwiththeassistanceof anotherperson,turn the

assembledgrillupright.

H Installing Grease Draining Tray Kit

1. Position Grease Draining Tray Heat Shield into slots in Grease Draining Tray. See W

2. From the back side of Grill Head install the Grease Draining Tray and Grease Draining Tray

Heat Shield. The Grease Draininq Tray Heat Shield is required to be present and

centered for your safety.

3. Insert two M4x8mm Pattern Head Screws into the threaded holes on the Left & Right Bowl

Panel, but do not completely tighten them yet. Slide the slotted holes on the Bow[Wind

Shield onto the two screws and then tighten firmly. See

4. From the front side of cabinet, install the Grease Receptacle under Grease Draining Tray. See

Pattern Head Screw M4xSmm

Qty. 2

Ref. # $132M04082

HInstalling Lighting Stick

1. Attach the Lighting Stick to the Left Bowl Support Bracket as shown.

2. Align the hole at the end of Lighting Stick Wire with the threaded hole on the Left Bowl Sup-

port Bracket. Hand tighten using 1 screw. For instructions on manually lighting your grill by

match, refer to page 17.

Lighting Stick

Qty. 1

Ref. # P05313023B

Pattern Head Screw M4x8mm

Qty, 1

Ref. # $132M04082 J

_'_ Installing Towel Rack

Remove the Washers and Pattern Head Screws from the Towel Rack and use them to secure the

Towel Rack to Front Side of Left Side Shelf.

Pattern Head Screw M5x8mm

Qty, 2

Ref. # $132M05082

Plain Washer M5

Qty. 2

Ref. # $411M05136

H Installing Tool Holder Kit

Remove the Washers and Pattern Head Screws from the Tool Holder. Slide the 5 Tool Hooks onto

the Toot Holder with the hooks facing the Side Shelf. Use the 2 screws and washers removed in

the first step to secure the Tool Holder to Front Side of Side Burner Frame.

Pattern Head Screw M5x8mm

Qty, 2

Ref. # $132M05082

Plain Washer M5

Qty. 2

Ref. # $411M05136

H Installing Side Shelves

Attach each Side Shelf to the Bowl Support Brackets as shown. Align the 4 holes on Side

Shelf with the threaded holes on Bowl Support Bracket. Tighten securely using 4 screws

provided.

Pattern Head Screw 1/4"x3/4"

Qty. 8

Ref. # $132G04122

•When you have finished

assembling your grill we

strongly urge that all Pat-

tern Head Thumb Screws

be tightened, either with

the supplied Tightening

Tool or a #2 Phillips Head

Screwdriver

_r_ ignitor Battery Installation

1. Remove the Ignitor Cap located on the grill

Control Panel.

2. Place the manufacturer supplied AA battery

into the Ignitor Slot. Be sure to place the

positive pole facing toward you.

3. Place the Cap and Spring over the AA

battery, then tighten the Ignitor Cap back onto

the grill Control Panel.

4. Remove any protective film from outside and

inside of Grill Head.

AA BATTERY

IGNITOR _:_" _ "

\SPRING

IGNITOR

SLOT

Electrode Check -Requires an

Assistant

Before placing the cooking components into your

grill, ensure that the Spark Electrode Tip is propedy

positioned within each Gas Collector Box (a

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

between each set of Burners.) The easiest way to

ensure this is to perform this Electrode Check:

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

and open the Grill Lid.

2. Have an assistant stand behind to the right of

the grill and look down at each Gas Collector

Box. NEVER put your face inside Grill Head.

3. Press the Ignitor Cap. You should hear a

"clicking" sound and your assistant should see

a small blue spark within each Gas Collector

Box. If a spark is present the Electrode Tips

are properly positioned.

4. If no spark is seen, the Spark Gap, as shown

below, 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 odginal

hodzontal 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

assistance call the Grill Information Center

at 1-888-317-7642.

• Ignitor AA battery not installedpropedy.

Electric wires may be loose. Remove the AA

battery, inspectthe Igniteor Junction Box found

behind the Control Panel, and connect any loose

wires.

GAS COLLECTOR BOX INSIDE NUT

SPARK RECEIVER

_'_ Installing Cooking Components

Important: Before cooking on your grill the first

time, wash the Cooking Grids with warm, soapy

water. Rinse and dry thoroughly. Season with

cooking oil regularly. After cooking is completed,

turn grill to HIGH setting for about five minutes to

bum off excess grease or food residue.

1. Place the 3 Steel Flame Tamers on the lower

ledge above Burners.

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.

COOKIN(

TAMER

SLOT_

RACK

SECONDARY

Connecting A Liquid Propane Gas

(LPgas) Tank To Your Grill

1. Place a 20 Ib tank with foot ring into the

hole in the Bottom Shelf. SeellL"'l_l Make

sure the tank valve is in the OFF positon.

(Turn clockwise to close.) Use provided Wing

Bolt to secure gas tank.

Wing Bolt 1/4"x4-3/8"

Qty, 1

Ref, # $233G04382

2. Check the tank valve to insure it has proper

external mating threads to fit the hose &

regulator assembly provided. (Type 1 connec-

tion per ANSI Z21.58b-2002)

3. Be sure all Burner Valves are in the OFF

position. I

4. 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.

5. When connecting the regulator assembly to

the tank valve, hand tighten nut clockwise to

a full stop. SeelFJ_F_11DONOT use a wrench

to tighten because it could damage the Quick

Coupling Nut and result in a hazardous

condition.

6. Open the tank valve fully (counterclockwise).

Use a soapy water solution to check all

connections for leaks before attempting to light

your grill. See "Checking for LP Gas Leaks"

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

valve off and do not use your grill until the

leak is repaired.

Disconnecting A Liquid Propane Gas

(LP gas) Tank From Your Grill

Turn the Burner Valves and LP gas tank valve

to the full OFF position. (Turn clockwise to

close.)

Detach the hose and regulator assembly from

the LP gas tank valve by turning the Quick

Coupling Nut counterclockwise.

Type I connection

per ANSi Z21.58b-2002

QUICK

COUPLING

NUT

CAUTION: When the appliance is not in use, the

gas must be turned off at the supply tank.

Congratulations

Your Kenmore LP gas grill is now ready for

use. Before the first use and at the 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.

z WARNING

If you smell gas:

• Shut off gas supply to the gas grill.

• Turn the Control Knobs to OFF position.

• Extinguish any open flame such as candle,

cigarette, lighter, etc., that could cause gas

to ignite.

•Open the 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 electri-

cal 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

call the Grill Information Center.

Basic Lighting Procedures

1. Familiarize yourself with the safety guidelines at

the front of this manual. Do not smoke while

lighting grill or checking gas supply connections.

2. Be sure the LP gas tank is filled.

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

located over each Valve Orifice.

4. Make sure all gas connections are securely

tightened.

5. Open the Grill Lidduring lighting.

/ 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 Control Knobs to OFF and open the LP gas

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

Open LP

gas tank

OFF

Never test for leaks with a flame. Prior to first

use, at the beginning of each season, or every

time your LP gas tank is changed, you must

check for gas leaks. Follow these four steps:

1. Make a soap solution by mixing one part

liquid detergent and one part water.

2. Turn the grill Control Knobs to the full OFF

position, then turn the gas ON at source.

3. Apply the soap solution to all gas

connections. If bubbles appear in the soap

solution the connections are not properly

sealed. Check each fitting and tighten or

repair as necessary.

4. If you have a gas leak that cannot be

repaired by tightening, turn off the gas at the

source, disconnect fuel line from your grill and

call 1-800-4-MY-HOMEO or your gas supplier

for repair assistance.

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

HIGH

OFF _

8. Immediately press the Electric Ignitor for 3-4

seconds to light the Burner.

PRESS

9. If ignition does not occur in 5 seconds, turn the

burner control(s) off, wait 5 minutes, and repeat the

lighting procedure.

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

burner can be lit by simply turning its Control Knob

to HIGH.

11. Adjust Control Knobs to your desired cooking

temperature.

_Manually Lighting Your Grill by Match

To light your gas grill by match, insert a match intothe

Lighting Stick and follow steps 1 through 6 of the

Basic Lighting Procedures. Then, light the match and

place Lighting Stick through the Lighting Hole on the

left side of the grill as shown below. Turn the nearest

Control Knob to the HIGH setting to release gas. The

Burner should light immediately.

LIGHTING

STICK

MATCH

/ WARNING

Never lean over the grill cooking area while

lighting your gas grill. Keep your face and

body asafe distance (at least 18 inches)

from the Lighting Hole or Burners, when

lighting your grill by match.

If the grill fails to light :

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

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

then retry.

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

and connections.

3. Repeat lighting procedure. If your grill still fails

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

Control Knobs to OFF, then check the following:

•Misalignment of Burner Tubes over Orifices

Correction: Reposition Bumer Tubes over

Orifices.

• Obstruction in gas line

Correction: Remove fuel line from grill Do not

smoke! Open gas supply for one second to clear

any obstruction from fuel line. Close off gas supply

at source and reconnect fuel line to gdll.

• 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 issuspected in Gas Valves or

Manifold, call the Grill Information Center at

1-888-317-7642.

• Obstruction in BumerTubes

Correction: Follow the Burner Tube cleaning

procedure on page 19 of this Owner's Manual.

• Misalignment of Ignitor on Burner

Correction: Check for proper position of the

Electrode Tip as shown in step 11. The gap

between the Spark Electrode Tip and Spark

Receiver should be approximately 3/16". Adjust

if necessary. With the gas supply closed and ait

Control Knobs set to OFF press the Electric

Ignitor cap and check for the presence of a

spark at the Electrode.

• Disconnected Electric Wires

Correction: Inspect the Ignitor Junction Box

found behind the Control Panel. Connect loose

Electric wires to Junction Box and try to light the

grill.

• Weak AA battery

Correction: Unscrewthe Ignitor Capand 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 Control Knobs to the OFF position.

• Turn off the gas at the tank valve.

• Disconnect regulator from LP gas tank.

• Let unit stand for 5 minutes to allow air to

purge.

• Reconnect regulator to the LP gas tank.

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

1/2 open.

• Open the Grill Lid.

• Push and turn the LEFT Control Knob to

HIGH.

• Press Electric Ignitor for 3-4 seconds to

light the burners.

If all checks or corrections have been made and

you still have questions about operating your gas

grill, call the Grill Information Center

8am - 8pm CST, Monday through Friday at

1-888-317-7642.

Z WARNING

Should a FLASHBACK fire occur in/or

around the Burner Tubes, follow the

instructions below. Failure to comply with

these instructions could result in a fire or

explosion that could cause serious bodily

injury, death, or property damage.

• Shut off gas supply to the gas grill.

• Turn the Control Knobs to OFF position.

• Open the Grill Lid.

Put out any flame with a Class B fire

extinguisher.

• Once the grill has cooled down, clean the

Burner Tubes and Burners according to

the cleaning instructions found on page 19

in this manual.

Aswithallappliances,propercareandmaintenance

willkeepyourgrillintopoperatingconditionand

prolongitslife.Byfollowingthesecleaningprocedures

onatimelybasis,yourgrillwillstaycleanandwork

properlywithminimumeffort.

ImportantNote: Use a sponge or washcloth to clean

exterior grill surfaces. A fiber or brass cleaning brush

can be used to clean interior grill parts which will

accumulate food and grease; Gdll Bowl, Cooking

Grids, Flame Tamers, Grease Draining Tray and

Grease Receptacle. Never use a wire brush or metal

scraper which can scratch or chip the porcelain finish

of your grill and promote rusting which is not covered

by your product warranty.

Cleaning the Cooking Grids

Before initial use and as needed, wash Cooking Grids

with a mild detergent and rinse with hot water. For

stubborn food residue use a degreaser and fiber or

brass cleaning brush. Dry immediately using a soft

cloth or paper towels.

CAUTION: Never clean your grill unless you are

sure it is cool to the touch.

Cleaning the Flame Tamers

To reduce the chance of flare-ups, Flame Tamers

should be cleaned whenever food or grease drippings

accumulate. Wash Flame Tamers with a mild deter-

gent and rinse with hot water. Dry the Flame Tamers

thoroughly before you reinstall them into the grill bowl.

To remove stubborn food residue use a degreaser and

fiber or brass cleaning brush.

Cleaning the Grease Draining Tray, Heat Shield

and Grease Receptacle

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

Heat Shield and Grease Receptacle should be in-

spected before each grill use. Remove grease

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

mild soap and warm water solution.

Cleaning Exterior Surfaces

Before initialuse, and periodically thereafter, we

suggest you wash your gdll using a mild soap and

warm water solution. You can use a wash cloth or

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

brass brush that might remove paint during the clean-

ing process.

Keep outdoor cooking gas appliance area clear and

free from combustible materials, gasoline and other

flammable vapors and liquids.

Cleaning the Inside of the Grill Lid

Grease can have a tendency to build up on the inside

of the Grill Lid and could drip onto deck or patio when

the lid is opened. Visually inspect the inside of the

Grill Lid before each grill use. Remove any grease and

wash with a mild soap and warm water solution.

Cleaning the Grill Interior

Burning-off the gdll after every cookout will keep it

ready for instantuse. However, once a year you should

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

operating condition. Follow these steps:

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

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

Disconnect the regulator from the gas tank. Inspect

the hose with regulator assembly for cracking, cuts

or any other damage, and replace as neccessary

with Sears replacement parts. See Parts List.

Remove and clean the Flame Tamers, Cooking

Grids, Cooking Rack and Grill Burners.

5. Cover each Gas Valve Orifice with aluminum foil.

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

or brass cleaning brush, and wash with a mild

soap and warm water solution. Rinse thoroughly

and let dry.

7. Remove aluminum foil from Orifices and check

each Orifice for obstruction.

8. Check each Spark Electrode, adjusting as needed.

The space between the Spark Electrode Tip and

Spark Receiver should be approximately 3/16".

9. Replace the Burners and adjust the Gas Collector

Box. The edge of the collector box should be

overlapping the Burner Port.

10. Replace Flame Tamers and the Cooking Grids.

11. Reconnect the gas source and observe the Burner

flame for correct operation.

CAUTION:

1. Do not obstructthe flow of air for combustion

and ventilation.

2. Keep the ventilation openings of the cylinder

enclosure cabinet free and clear of debris.

3. Visually check burner flames occasionally to

observe for proper flame pattern as shown below.

BURNER FLAME

V,EW

LIGHTING HOLE G

To reduce the chance of FLASHBACK the procedure

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. Checking and cleaning bumer/venturi tubes for

insects and insect nests. A clogged tube can lead

to a fire beneath the grill.

8. 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, 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.

Z 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 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

SPARKELECTRODE

ASSEMBLY

GAS COLLECTORBOX

BURNER BURNER PORT

HEAT-INSULATING RING /-- T

FOOT

COTTER PIN

BURNER TUBE

Question: Can I convert my grill from LPG to NG?

Answer: No, your gas grill is manufactured to exact

specifications and is certified for LiquidPropane (LPG) or

Natural Gas (NG) use only. For your safety, conversion

kits are not available. Any attempt to convert your grill

will void your warranty.

Question: The hose and regulator supplied with my

grill does not fit the older LP gas tank IVe used for

yeats. Why?

Answer: The U.S.Govemment regulates gas appliances

and LP gas tanks. When regulations are changed the LP

gas tank fittings are altered to insureyour safety. If your

LP gas tank does not fit the hose and regulator supplied

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

replaced. Note: Effective April 1,2002 atl LP gas tanks

sold must include an "OPD" Overfill Protection Device.

This intemaldevice prevents the LP gas tank from being

overfiiled. Tanks without an OPD valve can not be refilled.

Question: Is the serial and model number of my grill

listed somewhere for future reference?

Answer: This informationalong with the Grill Information

Center telephone number islisted on a silver label found

on the side of the Grill Head, underneath the Side Shelf.

Question: What causes grill parts to rust and what

affect does it have on the grill materials.

Answer: Rusting is a natural oxidation process and may

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

the short term performance of your grill. To protect

against the natural rusting process, your Cooking Grids

and Fla'-neTa'ners have a porcelain finish. However,

dropping, scraping or scratching these items will da'nage

the porcelain finish and allow rusting. To minimize

rusting we recommend you "season" the Cooking Grids

regularly--before and after each use. Consistent

seasoning will help resist rusting and will create a non-

stick cooking surface.

Question: How do I season Cooking Grids?

Answer: Before and after each cookout, apply a thin

layer of cooking oil, spray or shortening to each Cooking

Grid. Be sure to coat the entire surface including edges

and any areas with chipped porcelain. Insert the Cooking

Grids into your warm grill for 2 to 3 minutes.

Question: What is the best way to protect my new

Kenmore gas grill from the weather?

Answer: A good quality grill cover should be used to

protect your grill when not in use. A Kenmore Grill

Cover is made to fit this particular grill model. See

your local Sears store or Sears.com for more details.

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: My grill does not light properly. Why?

Answer: Always lightthe burner farthest from the fuel source

first. This draws gas across the manifold helping prevent air

pockets which obstruct gas flow. Also check these causes:

• Check LP gas supply.

• Check to insure all gas connections are secure.

• The Ignition AA battery may need replacing.

• Electdc wires may be loose. Remove the battery,

inspect the Ignitor Junction Box found behind the

Control Panel and connect any loose wires.

• Spark Electrode Tips may need repositioning. With the

gas supply closed and ait Control Knobs set to OFF

press the Ignitor Button and have another person watch

for the presence of a spark at the Electrode Tips. The

gap between the Spark Electrode Tip and Spark

Receiver should be about 3/16". If there is no spark at

Electrode Tip, refer to the "Electrode Check" proce-

dures in this manual and adjust gap as directed.

• Check that the end of each burner tube is properly

located over each gas valve orifice.

• There may be an obstruction in the gas line. To correct

this, remove LP gas Hose and Regulator from your grill.

Do not smoker Open gas supply for one second to

clear any obstruction from fuel line. Close off gas

supply at source and reconnect fuel line to your gdlL

• If an obstruction is suspected in the orifice or gas

valves call the Gdll Information Center.

Question: My grill has a low flame and sometimes will

not light. Why?

Answer: You need to purge air from the gas line or reset the

regulator excess gas flow device. Opening the tank valve all

the way or too quickly is what tdggers the regulators safety

device to shut down the gas flow which prevents excessive

gas flow to your grill. Lighting the burner farthest from the

fuel source every time will help eliminate air pockets in the

manifold. Note: This procedure should be done every time a

new LP gas tank is connected to your grill:

Turn all Control Knobs to the OFF position.

Turn off the LP gas tank at the tank valve.

Disconnect regulator from LP gas tank.

Let unit stand for 5 minutes to purge air.

Reconnect regulator to the LP gas tank.

Open the Grill Lid. Turn the LP gas tank valve on

slowly until 1/4 to 1/2 open.

Liqht the burner farthest from the fuel source by

turning its Control Knob to HIGH.

Question: Sometimes I hear ahumming sound

coming from my LP gas regulator. What causes this?

Answer: The humming noise isgas flowing through the regu-

lator. AIow volume of noise is normal and will not interfere

withthe operation of yourgrill. Ifthe humming noise is loud

and excessive you need to purge air from the gas line or

reset theregulator excess gas flow device following the pro-

cedure above. This procedure should be done every time a

new LP gas tank isconnected to your grill. For additional

help call the Grill InformationCenter 8am -8pm CST,

Monday throughFridayat: 1- 888- 317-7642.

Z WARNING

Your grill will get very hot. Always wear a

flame retardant BBQ Mitt when cooking on your

grill. Never lean over cooking areas while using

grill. Do not touch cooking surfaces, Lid, gdll

housing or other parts while grill is in operation,

or until the grill has cooled down after use.

Failure to comply with these instructions

may result in serious bodily injury.

Burn-Off

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

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

foreign matter. Just ignite the burners, lower the Lid, and

operate gdll 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.

Indirect Cooking

The indirect cooking method can also be used with the

supplied Cooking Grids. To cook indirectly, the food

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

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

food on the Secondary Cooking Rack mounted inside

your grill bowl and light the 2 outer grill Burners. Either

way, indirect cooking must be done with the Lid

down.

Seasoning Cooking Grids

Before and after each cookout, apply a thin layer of

cooking oil, spray or vegetable shortening to each

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

ing edges and any areas with chipped porcelain. Insert

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

Flare-Ups

The fats and juices dripping from gdlted food can cause

flare-ups. Since flare-ups imparta favorably, distinctive

taste and color to food cooked over an open flame,

they should be accepted up to a point. Nevertheless,

uncontrolled flaring can result in a ruined meal.

Preheating

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

follow this timetable:

•For high temperature cooking, preheat gdll

3 to 5 minutes.

• For low temperature cooking, preheat gdll

3 minutes.

• To stow cook, preheating is not necessary.

Cooking Temperatures

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

seadng steaks or chops and for burning food residue

off the gdll 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-

sede 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 open. This method is ideal for many recipes

including deep frying, seadng and whenever you want

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

taste.

Z 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.

FOR YOUR SAFETY

Before the first use and at the beginning of each

season:

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.

Before each use of your grill:

1. Pull out the Grease Tray and remove all grease and

food debris to prevent grease fire hazard.

2. Be sure the grill is positioned outdoors at least

24 inchesfrom the back and side of any combus-

tible surface.

A-1

Grilling Steak and Ribs

Turn the grill Burners on HIGH, close the Lid

and preheat your grill 3 to 5 minutes.Open

Lid and place the meat on the Cooking Grid

directly above the lit Burners. Cook the meat

on both sides until seared. Reduce the heat

to MEDIUM and cook meat until done. Grilling

times wilt vary according to meat thickness.

Grilling Hamburgers and Sausages

Turn the grill Burners on HIGH, close Lidand

preheat your grill 3 to 5 minutes. Open Lid

and place the meat on the Cooking Grid

directly above the lit Burners. Cook the meat

on both sides until seared. Reduce the heat

to MEDIUM and cook the meat until done.

Grilling times will vary according to meat

thickness.

Grilling Poultry

Turn the grill Burners on HIGH, close Lidand

preheat your grill 2 to 3 minutes. Then raise

the Lid, reduce heat to MEDIUM and cook

poultry directly over lit Burners until done.

Poultry skin isfatty so you should expect

some flare-ups when using this direct

method.

To minimize flare-ups, try grilling poultryusing

the indirectmethod. Place the 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 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

Hambu_e_

Sausages

Chicken breast

(cook with bone down)

Chicken wings

Drumsticks

Whole bird

(cook with breast up)

Chops

Loins

Cutlets

Approximate Cooking Times

Rare: 4-8 minutes

Medium: 10-14 minutes

Well done: 15-20 minutes

Rare: 4-6 minutes

Medium: 8-10 minutes

Well done: 10-15 minutes

Direct method:

approximately 15 minutes

Indirect method:

up to 30 minutes

Indirect method:

approximately 1 hour

Medium: 10-14 minutes

Well done: 15-20 minutes

A-2

Whole Fish and Whole Fillets

Preheat your grill on HIGH for 2-3 minutes

with the Lid down. Raise lid and turn

Burners to MEDIUM heat. Place fish (skin

down) on grill and cook over direct heat until

done. Use cooking time as a guide or until

fish is opaque but still moist.

Smaller Fish Fillets and Cubes

Follow the directions from above, using

approximate cooking times shown at right.

Place a small piece of aluminum foil on the

Cooking Grids if the fish pieces are small

enough to drop between the Cooking Grids.

Cut of Meat

Whole fish

Whole fish fillets

Fish fillets

Boneless cubes

Approximate Cooking Times

10 -12 minutes per pound or

until fish isopaque

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 gdll 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 vegetablesiparticularly potatoes and

yams, we recommend that you partiallyboil until

almost cooked, before placing them on the grill.

Cooking times using the indirect method with the

hood clown will be similar to those for your kitchen

oven. However, there are many factors such as outside

temperature, wind conditions and location of grill that

affect your grill performance so we suggest you watch

the grill thermometer and adjust the heat accordingly.

Cooking times for foods prepared with the direct

method wilt 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.

A-3

An Important Note About Heat Settings

The suggested heat settings shown are approximate.

There are many factors such as outside temperature,

wind conditions and gdll location that affect your gdll

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 dght 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 gdll before roasting, tum 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 itto stand for 10-15

minutes which allows the juices to settle. This will make

carving easier and ensure a tender, juicy roast.

Type of Food How Cooked Approximate Cooking Times

Beef Rare 18 minutes per pound

Medium 23 minutes per pound

Well done 27 minutes per pound

Lamb Medium 18 minutes per pound

Well done 23 minutes per pound

Veal

Pork

Chicken

Duck

Fish

Turkey, under 16 pounds

Turkey, over 16 pounds

27 minutes per pound

30-33 minutes per pound

20-25 minutes per pound

25 minutes per pound

10 minutes per pound

20-25 per pound + 30 minutes

18-23 per pound + 15 minutes

BAKING TECHNIQUES

From casseroles and combread todelicious 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 flame retardant BBQ

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

the pan before use.

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

the baking temperature desired. Baking uses the

indirect cooking method. Therefore, your cooking pan

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

the burner lit on the opposite side.

Tips for Baking

Prepare your favodte recipe as you would in the kitchen.

Foods cooked in the gdll 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

Burneron LOW

Bothoutside Burnerson HIGH

A-4

Slow Cooking with a Rotisserie

A Kenmore Rotisserie Kit is made to fit this particular

model. Rotisserie cooking produces foods that are

moist, flavorful and attractive. The optional rotisserie

system is most commonly used for cooking meat or

_,-_1. _desiqned to cook food slowly. You can

place a cooking pan beneath the food to collect juices

for basting and gravy. To flavor the contents of the

cooking pan you may add herbs, onions, or other

spices of your choice.

The cooking times on a rotisserie will be approximately

the same as for oven cooking.

Balancing the Food

In rotisserie cooking, balancing the food is of utmost

importance. The rotisserie must turn evenly or the

stopping and starting action will cause the food to cook

unevenly and possibly burn the heavier side.

The easiest foods to balance are those of uniform

shape and texture. To test if the food is balanced

correctly when secured, place the ends of the rotis-

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

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

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

without turning in each of these positions. It can then

be attached to your grill.

Food Preparation

When preparing poultry, truss the birds tightly so that

wings and drumsticks are close to the body of the bird.

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

neck skin down and, using a small skewer, fix it to the

back of the bird. Push the rotisserie spit through

lengthwise, catching the bird in the fork of the wishbone.

Center the bird and tighten with the holding forks. Test the

balance as described before.

A rolled piece of meat requires the rotisserie skewer to be

inserted through the center of the length of meat, then

secured and balanced.

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

rotisserie skewer diagonattythrough the meaty sections.

If protruding bones or wings brown too quickly, cover with

pieces of foil.

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 manufac-

turers instructions for preparation of smoking chips

prior to use.

Note: it is our experience that many smoking chip and

pellet products do not actually produce a smoke but

instead infuses the food with flavor. Please read

product labels carefully and if in doubt, ask your

retailer for details.

Using A Smoker Box

There are many optional smoking boxes available for

purchase. Follow these guidelines and always refer to

the label of your smoking chips or pellets for specific

directions.

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

Lid allowing your grill to reach the desired cooking

temperature for the food you are grilling. Fill your

smoking box with your prepared smoking chips or

pellets. Dried herbs and spices may also be added to

produce different flavors. Wear a flame retardant BBQ

Mitt and place your smoker box on a Cooking Grid or

Flame Tamer directly above a tit grill Burner. The

heated smoking chips or pellets will flavor your foods.

Tips for Smoking

You can reduce the strength of the smoke flavor by

only smoking for half or three quarters of the cooking

time. The heat required for smoking is normally LOW

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 inAsian 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.

A-5

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 atl 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, poultryor 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 on a Cooking Grid directly over a HIGH heat.

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

cooking and also to allow the wok to reheat between

ingredients.

DEEP-FRYINGTECHNIQUES

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

your grill, from potatoes, to seafood and chicken.

Deep-frying uses a large portion of oil, preferably

saturated. The outdoor location is ideal for deep-frying

as smoke, grease and smells disperse in the open air

instead of collecting on the ceiling of your kitchen.

Preparing to Deep-fry

Deep-fry on yourgdll 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-fded taste better when coated with

either batter or breadcrumbs to add flavor and prevent

moisture from escaping.

Tips for Deep-frying

Wear a flame retardant BBQ Mitt and slowly lower

foods into the hot oil using a wire scoop or stainless

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

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

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

ture. Once the food iscooked, remove it carefully and

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

you have finished deep-frying and allow your pan to

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

foods by straining it through a fine metal sieve, and

store it in a clean bottle for future use.

Vegetables are generally easy to cook on the grill. The

Cooking Rack makes it convenient because you can

still use the main cooking area while the vegetables

are suspended above the grids.

Pre-cook hard vegetables by bdefly boiling or

microwaving them before cooking on the grill. Wrap

vegetables in a double thickness of foil to protect them

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

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

brush vegetables with butter or oil and finish cooking.

The Cooking Rack can be used for purposes other

than just the obvious. Consider using the rack for

warming French bread, garlic bread, croissants or

even bagels.

A small whole fish wrapped in foil also cooks well on

the Cooking Rack. Parcels of seafood such as

scallops, prawns and sliced fish fillets prepared ina

sauce and portioned into small foil wraps cook well

this way, too.

A-6

ONIONBURGERS

A honey and mustard sauce glazes the onion slices

as they cook alongside these delicious burgers. For

optimal sweetness, select Vidalia or Walla Walta

onions. Makes 4 open face burgers.

Ingredients

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

2 tablespoons margarine or melted butter

2 teaspoons dry mustard

2 teaspoons honey

1 pound lean ground beef

1/4 teaspoon salt

1/8 teaspoon pepper

4 slices Texas toast

4 lettuce leaves

4 tomato slices

Preparing Onions

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

aluminum foil. Combine melted margarine, mustard

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

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

completely enclose onions_teaving 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 welt. 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 pinkremains. Turn burgers

once, halfway through grilling time. Arrange the

shredded lettuce on individual plates. Top lettuce

with a burger, cheddar cheese and salsa. Serve with

sour cream and/or guacamole.

CHICAGO STYLE HOT DOGS

Serve these hotdogs "Chicago-style" with pickled peppers!

Makes 4 servings.

Ingredients

1/3 cup ketchup

1/4 cup chopped pickled peppers

2 tablespoons pickle relish

2 tablespoons chopped onion

1/4 teaspoon poppy seed

4 fully cooked 4-ounce jumbo hot dogs

4 hot dog buns

Preparing the Relish

Combine ketchup, chopped pickled peppers, relish,

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

Preparing Hot Dogs

Place hot dogs on grill directly over MEDIUM heat 5 to

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

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

minutes more or until thoroughly cooked.

To Serve

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

dogs inside buns and top with remaining relish mixture.

A-7

RIB EYE STEAKS WITH GRILLED GARLIC

As they cook, the garlic cloves mellow in flavor,

making a delicious sauce for any gdiled 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 gadic with oil and spdnkle with basil and

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

completely enclose the gadic.

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 gadic

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 ingredientsand 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 rosemaryor 1/2

teaspoon dried rosemary, crushed

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

dried basil, crushed

1/8 teaspoon gadic powder

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

cut 1-inch thick

A-8

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,

or 1/2 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. Place tuna steak in plastic bag and into

shallow dish, add marinade then seal bag. Rotate

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

turning fish once.

Remove fish from bag and discard marinade. Place a

cooking pan with baking rack or roasting rack into

center of grill with outer burners on MEDIUM heat.

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

12 minutes or until fish begins to flake easily. Turn

fish once during cooking. When cooked, remove fish

from gdll and serve.

MUSTARD-GLAZED HALIBUT STEAKS

A simple sauce of melted margarine, lemon juice,

Dijon-style mustard and basil adds a scintillating note

to these sizzling fish steakst Makes 4 servings.

Ingredients

6-ounce fresh or frozen halibut steaks, cut 1

inch thick

tablespoons margarine or butter

tablespoons lemon juice

tablespoon Dijon-style mustard

teaspoons snipped fresh basil or 1/2

teaspoons dried basil, crushed

Preparation

Combine thawed fish, margarine or butter, lemon

juice, mustard and basil into a cooking pan or

aluminum foil rectangle, and cook directly over low

flame until melted. Brush mixture over both sides of

halibut fish steaks. Pour balance of mixture into

small bowl.

Place clean cooking pan or foil on center of grill with

both outer burners on MEDIUM. Place fish on grill

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

just until fish begins to flake easily, turning once

and brushing as needed with remaining mixture.

ALMOND COATED TROUT

This delicious recipe is uniqueand easy to prepare on

yourgas grill. Makes 4 servings.

Ingredients

2 trout

1/2 cup all purpose flour

1 egg, lightly beaten

1 cup sliced almonds

1/3 cup parmesan cheese, grated

olive or peanut oil for frying

Preparation

Remove the Head and tail from trout and fillet all

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

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

Refrigerate for 1 hour.

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

place over HIGH heat. Cook trout until golden brown.

Drain oil, sprinkle trout with parmesan cheese and

serve right from the grill.

A-9

SOUTHWEST CHICKEN BREASTS

This popular recipe can also be a grilled chicken saladt

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 dry with paper towels. Place chicken in plastic

bag and into shallow dishithen add marinade and

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

hours, turning bag occasionally.

Preparing the Avocado Dressing

Combine avocados, tomato, garlic, chili peppers,

onions, cilantro, honey and lemon juice. Toss well

then cover and chill up to 2 hours.

Grilling the Chicken

Remove the chicken from plasticbag and reserve the

marinade. Grill chicken directly over MEDIUM heat

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

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

chicken is no longer pink. Serve with side of avocado

dressing.

BARBECUEDCHICKEN

Another backyard favorite, this recipe includes an

easy to make sweet and spicy sauce.

Makes 4 servings.

Ingredients

1/2 cup ketchup

1/4 cup orange marmalade

1 tablespoon vinegar

1/2 teaspoon celery seed

1/2 teaspoon chili powder

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

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

Preparing the Sauce

Combine ketchup, marmalade, vinegar, celery seed,

chili powder and hot pepper sauce in a cooking pan,

and cook directly over a LOW to MEDIUM heat.

Leave the cooked sauce in the pan and remove from

heat until chicken is prepared.

Preparing the Chicken

Wash chicken and dry with paper towels. Turn

outside burners on MEDIUM and place pre-cut

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

Close lid and cook indirectlyfor 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.

A-10

TRADITIONAL HOLIDAY TURKEY

Imagine everyone's surprise when you serve your next

holiday turkey--complete with dressing--delicious

and tender straight from the griit! Serves 8- 10

Ingredients for Turkey

8 - 10 pound whole turkey

4 ounces butter, softened

2 tablespoons chopped thyme

2 tablespoons lemon juice

2 teaspoons grated lemon rind

Ingredients for Dressing

2 ounces butter

2 onions, finely chopped

8 ounces bacon, chopped

2 tablespoons port wine

1/4 cup red wine

2 chicken stock cubes

4 ounces chopped cashews, hazelnuts or

pecans

1/2 cup chopped celery

1/2 cup chopped carrot

1- 1 1/2 cups fresh white breadcrumbs

1 egg, lightly beaten

-- salt and pepper to taste

Preparing the Dressing

Prepare dressing in a cooking pan directly over

MEDIUM heat. Melt butter, add onions and bacon then

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

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

gloves and remove pan to allow ingredients to cool.

Add remaining ingredients and mix.

Preparing the Turkey

Although not required, you may wantto preheat your

grill 3 minutes.

Wash insideof turkey and dry with paper towels.

Pack breadcrumb seasoning into the turkey cavity.

Combine the butter, thyme, lemon juice and rind

together in a bowl. Using turkey baster, insertbutter

mixture under skin covering the turkey breast.

Truss the turkey with string and place it on a baking

pan or roasting rack that rests intoa cooking pan.

Remove the cooking grids from your grill if necessary,

then place the cooking pan and turkey in the center of

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

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

4 hours or until cooked. Hatfwaythrough cooking

time you may attemate burner temperatures so that

the turkey browns evenly. Once cooked, remove

dressing from cooked turkey, slice and serve.

PIZZA ON THE GRILL

You may never want to call out for pizza 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 insize. 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.

A-11

FRESH VEGETABLE STIR-FRY

Take a tripto the Orient with this easy, and healthy

vegetable recipe. Makes 4- 6 servings.

Ingredients

2 tablespoons oil

1 onion, cut into wedges

1 carrot, thinly sliced

2 cups broccoli, cut into small flowerets

1 red pepper, sliced

2 sticks celery, thinly sliced

1 cup snow peas

1/2 cup chicken broth

Preparation

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

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

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

celery and snow peas and continue cooking 1

minute more. Add chicken broth and toss veg-

etables until cooked to desired aloneness.

ONION BLOSSOMS

Great served as a snack, or to dress up barbecued

meats, poultry or fish. Makes 4servings.

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 wilt be loose, but still

be intact. Prepare four 12-inch squares of aluminum

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

Stir margarine (or butter) with hot pepper sauce and

ddzzte 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 gdll, directly over

MEDIUM heat. Close lid and cook 15 to 25 minutes

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

opening at the top of each onion wrapping, then close

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

lightly browned. Spdnkte with pepper if desired and

serve warm.

GRILLED POTATO SKINS

Serve these crispypotatoes 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.

A-12

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Kenmore 14116221 Liquid Propane Gas Grill

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