Owner's Manual
Liquid Propane Gas Grill
Model141.155400
//_ WARNING:
Read this Owner's Manual carefully and be sure
your gas grill is properly assembled, installed and
maintained. Failure to follow these instructions
could result in serious bodily injury and/or property
damage. This gas grill is intended for outdoor use
only and is not intended to be installed in or on
recreational vehicles or boats.
Note to Installer:
Leave this Owner's Manual with the consumer
after delivery and/or installation.
Note to Consumer:
Leave this Owner's Manual in a convenient place
for future reference.
Manufacturer's Customer Service Helpline:
If there are damaged or missing parts when you
unpack this unit from the shipping box, or you have
questions about assembly, call us 8am - 8pm CST,
Monday through Friday at:
1- 888-317-7642
Sears, Roebuck and Co.,
Hoffman Estates, IL 60179 U.S.A.
P4794C - Date:08/17/01
Warranty ..................................................... 2
Safety Instructions ..................................... 2
Pre-Assembly Instructions ......................... 4
Hardware, Parts Diagram and Lists ..... 5
Assembly Instructions ................................. 8
Lighting Instructions .................................. 12
Cleaning and Maintenance Instructions .... 14
Frequently Asked Questions .................. 16
Cooking Instructions ................................ 17
Cooking Guide and Recipes ................ 18
Full 1-Year Warranty on Grill
For one year from the date of purchase Sears will
repair or replace, at our option, any grill part
(except for paint loss and ignitor battery) that is
defective in material or workmanship.
Limited Warranty on Selected Grill Parts
From one year after the date of purchase for the
designated time periods listed below, Sears will
replace the following grill parts if they are defective
in material or workmanship. You will be charged
for labor.
• Lifetime of Grill: Aluminum Castings (except for paint
loss)
• 1 Year: Cast Iron Burners
• 2 Years: All Other Grill Parts (except flame tamers,
cooking grids and ignitor battery)
Warranty Service
Warranty service is available by contacting your
nearest Sears Service Center.
Warranty Restrictions
• This warranty is void if grill is used for commer-
cial or rental purposes.
• This warranty applies only when the grill is
used in the United States.
• This warranty gives you specific legal rights,
and you may also have other rights which vary
from state to state.
Sears, Roebuck and Co., Dept. 817WA,
Hoffman Estates, IL 60179
z_ WARNING
Combustion by-products produced when
using this product contain chemicals known
to the State of California to cause cancer,
birth defects, or other reproductive harm.
Z_ WARNING
Failure to comply with these instructions
could result in a fire or explosion that
could cause serious bodily injury, death,
or property damage.
Grill Installation Codes
This gas grill must be installed in accordance with
all local codes. In areas without local codes,
follow the latest edition of the National Fuel Gas
Code ANSI Z223.1. In Canada, installation must
conform to standard CAN/CGA lb149.1 or 1-b149.
2 (Installation Code for Gas Burning Appliances
and Equipment) and all local codes.
Correct LP Gas Tank Use
LP gas grill models are designed for use with a
standard 20 lb. Liquid Propane Gas (LP gas)
tank, not included with grill box. Never connect
your gas grill to an LP gas tank that exceeds
this capacity. A tank of approximately 12 inches
in diameter by 18-1/2 inches high is the maxi-
mum size LP gas tank to use. We recommend
buying an "OPD" gas tank which offers an Overfill
Prevention Device. This safety feature prevents the
tank from being overfilled which can cause mal-
function of the LP gas tank, regulator and/or grill.
The LP gas tank must be constructed and
marked in accordance with specifications of the U.
S. Dept. of Transportation (DOT). In Canada, the
LP gas tank must meet the Canadian Transporta-
tion and Communications (CTC) specifications.
Also be sure:
1. The LP gas tank has a shutoff valve, termi-
nating in an LP gas supply tank valve outlet,
that is compatible with a Type 1 tank con-
nection device. The LP gas tank must also
have a safety relief device that has a direct
communication with the vapor space of the
tank.
2. The tank supply system must be arranged
for vapor withdrawal.
3. The LP gas tank used must have a collar
to protect the tank valve.
2 © Sears, Roebuck and Co.
ProperPlacementand Clearance of Grill
Never use your gas grill in a garage, porch, shed,
breezeway or any other enclosed area. Your gas grill is
to be used outdoors only, at least 24 inches from the
back and side of any combustible surface. Your
gas grill should not be placed under any surface
that will burn. Do not obstruct thefiow of ventilation
air around the gas grill housing.
This outdoor gas grill is not intended to be installed in
or on recreational vehicles and/or boats
WARNING
Failure to comply with these instructions
could result in a fire or explosion that
could cause serious bodily injury, death,
or property damage.
• Never connect an unregulated LP gas tank to
your gas grill The gas regulator assembly
supplied with your gas grill is adjusted to have
an outlet pressure of 11" water column (WC)
for connection to an LP gas tank
• Only use the regulator and hose assembly
supplied with your gas grill Replacement
regulators and hose assemblies must be those
specified by Sears
• Have your LP gas tank filled by a reputable
propane gas dealer and visually inspected and
re-qualified at each filling
• Never fill the gas tank beyond 80% full
Have your propane gas dealer check the
release valve after every filling to ensure that it
remains free of defects
• Always keep LP gas tanks in an upright
position
• Do not store (or use) gasoline or other flammable
vapors and liquids in the vicinity of this gas grill
• An LP gas tank that is not connected for use must
not be stored in the vicinity of this or any other gas
grill
• Do not subject the LP gas tank to excessive heat
• Never store an LP gas tank indoors tf you
store your gas grill in the garage or other indoor
location, always disconnect the LP gas tank
first and store it safely outside
• LP gas tanks must be stored outdoors in a
well-ventilated area Disconnected LP gas tanks
must not be stored in a building, garage or
any other enclosed area
• When your gas grill is not in use the gas
must be turned off at the LP gas tank
• The regulator and hose assembly must be
inspected before each use of the grill If there
is excessive abrasion or wear or if the hose is
cut, it must be replaced prior to the grill being
used again
• Keep the gas regulator hose away from
hot grill surfaces and dripping grease
Avoid unnecessary twisting of hose Visually
inspect hose prior to each use for cuts,
cracks, excessive wear or other damage
If the hose appears damaged do not use the
gas grill Call Sears at 1-800-4-MY-HOME for
a Sears authorized replacement hose
• Never light your gas grill with the lid closed
or before checking to insure the burner tubes
are fully seated over the gas valve orifices
• Never allow children to operate your grill Do
not allow children to play near your grill
WARNING
A strong gas smell, or the hissing sound of
gas indicates a serious problem with your
gas grill or the LP gas tank Failure to
immediately follow the steps listed below
could result in a fire or explosion that could
cause serious bodily injury, death, or prop-
erty damage
• Shut off gas supply to the gas grill
• Turn the control knobs to OFF position
• Put out any flame with a fire extinguisher
• Open grill lid
• Get away from the LP gas tank
• Do not try to fix the problem yourself
• If odor continues or you have a fire you
cannot extinquish, call your fire
department Do not call near the LP
gas tank because your telephone is
an electrical device and could create
spark resulting in fire and/or explosion
CAUTION: Spiders and small insects occa-
sionally spin webs or make nests in the
grill burner tubes during transit and
warehousing These webs can lead to a gas
flow obstruction which could result in a fire
in and around the burner tubes This type of
fire is known as a "FLASH-BACK" and can
cause serious damage to your grill and
create an unsafe operating condition for the
user
Although an obstructed burner tube is not
the only cause of "FLASH-BACK", it is the
most common cause
To reduce the chance of "FLASH-BACK",
you must clean the burner tubes before
assembling your grill, and at least once a
month in late summer or early fall when
spiders are most active Also perform this
burner tube cleaning procedure if your grill
has not been used for an extended period
of time
Toreducethechanceof "FLASH-BACK"(see
CAUTIONonpage3)cleantheburnertubesand
burnersbeforefullyassemblingyourgrill.Remove
thecotterpinfromtherearundersideofeach
burnerusinga pairof longnosepliers.Carefully
lifteachburnerup andawayfromthegasvalve
orifice,thenreferto Figure1 andperformoneof
thesethreecleaningmethods:
,
Bend a stiff wire, (a lightweight coat hanger
works well) into a small hook as shown
below. Run the hook through the burner tube
and inside the burner several times to remove
any debris.
I[ J
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.
,
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.
/!X 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
SPARKELECTRODEAS-
SEMBLY
/
BURNER TUBE
GAS COLLECTOR BOX
/
/
/
/
BURNER
BURNER PORT
s
• i
oooooooooooooooo oooo oooooooo
FOOT
,,
COTTER PIN
• Size 2 phillips screwdriver
• Open-end wrench, 11/16" size
• Adjustable wrench
• Long nose pliers
° Protective work gloves
° Eye protection
° Optional: Size 2 offset phillips screwdriver
Thefollowingtableillustratesa breakdownof thehardwarepack.It highlightswhatcomponentsare used
in thevariousstagesof assembly.
Ref.
HO05
HO05
HO05
HO05
P8080A
HO04
H010
H011
Component
1/4"xl/2" Philli
1/4"xl/2" Philli
1/4"xl/2" Philli
1/4"xl/2" Philli
AA Battery
1/4"x3/4" Phillips Head Screw
M5x0.8x9mm Phillips Head Screw
Plain Washer
3s Head Screw
3s Head Screw
3s Head Screw
3s Head Screw
Qty. to Use
12
2
8
1
1
8
2
2
Purpose of Components
Attaches Cart Legs To Bottom Shelf
Attaches Tank Holder To Bottom Shelf
Attaches Grill Head To Cart
Attaches Tank Hook To Grill Head
Powers The Electric Ignitor
Attaches Side Shelves To Grill Head
Attaches Tool Holder To Left Side Shelf
Actual Size and Quantity of Each Hardware Piece:
1/4"x3/4" Phillips Head Screw
Qty. 8
Ref. # H004
1/4"xl/2" Phillips Head Screw
Qty. 23
Ref. # H005
AA Battery
Qty. 1
Part # P8080A
M5x0.8x9mm Phillips Head Screw
Qty. 2
Ref. # H010
(packed with Tool Holder)
Plain Washer
Qty. 2
Ref. # H011
(packed with Tool Holder)
Remove all components from the packing carton and place within easy reach. Do not throw the shipping box
away; instead use it as an elevated assembly surface.
8
41
/
/
32
10
14
/
13 2O
28
\\
31
26
25
36_
\,
39
35
/
34
\ 12
11
36
?®
38
/
/
33
21
32
/
REF# DESCRIPTION PART# QTYREF# DESCRIPTION PART# QTY
1. Lid - Porcelain, Green P0162A 1
2. Lid Side Panel- Left P0164A 1
3. Lid Side Panel - Right P0163A 1
4. Temperature Gauge P0615F 1
5. Name Plate P0468A 1
6. Lid Handle P0251A 1
7. Heat-Insulating Spacer P5573A 2
8. Secondary Cooking Rack P1521E 1
- Porcelain
9. Cooking Grid - Porcelain P1645E 2
10. Flame Tamer - Porcelain P1733B 2
11. Burner P1935F 4
12. Burner Support Bracket P2230A 1
13. Bowl Panel - Left P0757A 1
14. Outside Bowl Panel- Left P0755B 1
15. Bowl Panel - Right P0758A 1
16. Outside Bowl Panel- Right P0758B 1
17. Bowl Panel - Front P0759A 1
18. Bowl Panel - Rear P0760B 1
19. Wind Shield P80F2A 1
20. Grease Draining Tray P2740A 1
21. Grease Receptacle P2741A 1
22. Gas Collector Box w/ Electrode P2618A 2
23. Ignition Wire Set P2622A 1
24. Electric ignitor P2503D 1
25. Gas Manifold P5039A 1
26. Gas Valve P32C1B 4
27. Heat Shield P2999A 1
28. Decorative Front Cover P2965A 1
29. Protective Pad - Heat Resistant P80L5A 2
30. Control Panel P2967A 1
31. Control Knob P3430A 4
32. Side Shelf P1147A 2
33. Regulator and Hose P3632L 1
34. Bottom Shelf P1054A 1
35. Cart Leg - A P0939A 2
36. Cart Leg - B P0845A 2
37. Tank Hook P4032A 1
38. Tank Holder P4032B 1
39. Caster P5111B 4
40. Tool Holder P80F5A 1
41. Tool Hook P80F6C 5
--- Owner's Manual P4794A 1
--- Hardware Pack (contents page 5) P4171A 1
If there are damaged or missing parts when you
unpack this unit from the shipping box, or you have
questions about assembly, call us 8am - 8pm CST,
Monday through Friday at:
1-888-317-7642
For the repair or replacement parts you need:
Call 6 am - 11 pm CST, 7 days a week
1-800-366- PA RT (1-800-366-7278)
To make sure you obtain the correct replacement
parts for your Kenmore gas grill, please refer to
the part numbers on this page. The following
information is required to assure you receive the
correct parts:
1. Grill Model Number (see CSA label on grill)
2. Part Number
3. Part Description
4. Quantity of parts needed
Important: Keep this Owner's Manual for convenient
referral and for part replacement.
Important: Use only Sears authorized parts. The
use of any part that is not Sears authorized can
be dangerous and will also void your product
warranty.
Figure1
Before assembling your gas grill, use the parts
list to check that all necessary parts have been
included. Inspect your grill for damage as you
proceed. Do not assemble or operate your grill if
it appears damaged. If you have questions during
the assembly process, call 8am - 8pm CST,
Monday through Friday,
1- 888-317-7642
CAUTION:
While it is possible for one person to assemble
this gas grill, obtain assistance from another
person when handling some of the larger, heavier
pieces, especially the grill head.
Remove all cart parts, hardware, and grill head
from carton. Assemble the gas grill on a protec-
tive work surface, such as the shipping box, to
avoid scratching grill surfaces. Refer to parts list
and hardware pack illustrations to help you as-
semble your grill.
Figure 2
CART LEG - B
/
/
/
/
/
/
/ \\
\
\\\\\
\
CART LEG - A _
BOTTOM SHELF
U-SHAPED
PROTRUSION
HOLES FOR
TANK HOLDER
Assembling The Grill Cart
1. Before attaching the Cart Legs to the Bottom
Shelf, note: a) the holes for the Tank Holder
on Bottom Shelf must be located on the right.
b) The Cart Legs A (green dots) and B (blue
dots) are different from each other and must
be assembled to Bottom Shelf as shown in
Fig. 1. c) The open side of the U-shaped
protrusions on Cart Legs must face inwards.
Refer to Fig. 1, and attach the Cart Legs to
the Bottom Shelf. Align the threaded holes on
Cart Legs with the holes at the corners of
Bottom Shelf. Tighten securely using 12 of
the 1/4"x1/2" Phillips head screws provided and
a phillips screwdriver or offset phillips screw-
driver as needed.
2. Screw the 4 Castors into the Castor Seats (see
bottom of Cart Legs). Turn the threaded castor
stem by hand, clockwise until it stops. Tighten
with an Open-end 11/16" wrench. See Fig. 2.
3. Install Tank Holder to Bottom Shelf. Align the
holes on Tank Holder with the threaded holes
on the top of Bottom Shelf. Tighten securely
using 2 of the 1/4"x1/2" Phillips head screws.
i
CASTOR
TANK HOLDER
i
CASTORSEAT
\
x
BOTTOM SHELF
Installing The Grill Head
Now that you've assembled the grill cart you
can install the pre-assembled Grill Head. See
Fig. 3. 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. Place the Grill Head over the
grill cart. Align the 4 sockets at the corners
of Grill Head with the 4 protrusions of the
Cart Legs. Make sure the slot for Tank
Hook is located on the Tank Holder side.
Align the holes on the sockets with the
threaded holes on the protrusions inside.
Secure firmly using 8 of the 1/4"xl/2" Phillips
head screws provided.
2. From the back side of grill head, install the
Grease Draining Tray. See Fig. 4.
3. Center the Grease Receptacle under Grease
Draining Tray. See Fig. 4.
.
Attach the LP gas Tank Hook to the right
side of Grill Head as shown in Fig. 4. Align
the threaded hole of Tank Hook with the hole
on the right side of Grill Head. Secure firmly
using 1 of the 1/4"x1/2" Phillips head screws
provided.
Ignitor Battery Installation - See Fig. 5
1. Unscrew the Ignitor Cap located on the grill
Control Panel and remove the Contact and
Spring from the Ignitor Slot.
2. Place the manufacturer supplied AA battery
into the Ignitor Slot. Be sure to place the
positive pole facing toward you. See Fig. 5.
.
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 3
Figure 4
GRILL HEAD
TANK HOLDER
GREASE
DRAINING TRAY
TANK HOOK
SLOT FOR
TANK HOOK
/
SOCKET
BENEATH
/
PROTRUSION
GREASE
RECEPTACLE
\
\
Figure 5
IGNITOR SLOT
IGNITOR CAP
i_ AABATTERY
CONTACT \
SPRING
Installing Side Shelves and Tool Holder
Enlisting the aid of an assistant, attach Side
Shelves to both sides of Grill as shown in
Fig. 6a. Align the 4 holes on Side Shelf
frame with the threaded holes on Grill Head.
Tighten securely using 4 of the 1/4"x3/4"
Phillips head screws provided.
2. Slide the 5 Tool Hooks onto the Tool Holder
with hooks facing the grill head. Attach Tool
Holder to left side of Side Shelf and secure
firmly using 2 of the M5x0.8x9mm Phillips head
screws and washers supplied. See Fig. 6b.
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:
.
2.
.
.
Be sure all Control Knobs are set to "OFF".
Open the Grill Lid.
Have an assistant stand behind to the right of
the grill and look down at each Gas Collector
Box. NEVER put your face inside Grill Head.
Press the Ignitor Cap and have the assistant
watch for a small blue spark within each Gas
Collector Box. If a spark is present the
Electrode Tips are properly positioned.
If no spark is seen the Spark Gap shown in
Fig. 7 needs to be adjusted as follows:
Using an adjustable wrench, loosen the Inside Nut
just until the Gas Collector Box can be maneuvered
and turned upward.
The gap between the Spark Electrode Tip and
Spark Receiver should be approximately 3/16".
If the gap is wider than 3/16" use a pair of long nose
pliers and gently squeeze the Gas Collector Box
until the gap is correct.
Return the Gas Collector Box to its original horizon-
tal position, secure the Inside Nut and try the
Electrode Check again.
Figure 6a
SIDE SHELF
Figure 6b
TOOL HOOK
TOOL HOLDER
/
SiDE SHELF
Figure 7 - Side View
GAS COLLECTOR BOX
/ INSIDE NUT
/ ............
"',, SPARK ELECTRODE TIP
SPARK GAP "
SPARK RECEIVER
SiDE SHELF
'/
10
Installing Cooking Components
Important: Before cooking on your grill the first
time, wash the cooking grids and warming rack with
warm, soapy water. Rinse and dry thoroughly.
Season with cooking oil regularly. After cooking is
completed, turn grill to HIGH setting for about five
minutes to burn off excess grease or food residue.
1. Place the 2 Flame Tamers on the lower ledge
above burners. See Fig. 8.
2. Evenly space the Cooking Grids (cross braces
are bottom side) 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 panels. See Fig. 8.
Connecting A Liquid Propane Gas (LPgas)
Tank To Your Grill
1. Hang your filled gas tank on the top Tank
Hook. The ring foot of the gas tank will rest
on the Tank Holder. See Fig. 9. Make sure
the LP gas tank valve is in the full OFF
position. (Turn clockwise to close.)
2. Check the tank valve to ensure it has proper
external mating threads to fit the hose &
regulator assembly provided. (Type 1 connec-
tion per ANSI Z21.58a-1998)
3. Make sure all burner valves are in the OFF
position.
4. Inspect the valve connection port and regulator
assembly. Look for damage or debris. Remove
any debris. Inspect hose for damage. Never
use damaged or plugged equipment.
5. When connecting the hose and regulator
assembly to the tank valve, hand tighten nut
clockwise to a full stop. Do Not use a
wrench to tighten because it could damage
the Quick Coupling Nut and result in a
hazardous condition.
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 12. If a leak is found, turn the tank
valve off and do not use your grill until the
leak is repaired.
Disconnecting A Liquid Propane Gas (LP gas)
Tank From Your Grill
1. Turn the burner valves and LP gas tank valve
to the full OFF position. (Turn clockwise to
close.)
2. Detach the hose and regulator assembly from
the LP gas tank valve by turning the Quick
Coupling Nut counterclockwise.
Figure 8
SECONDARY
COOKING RACK
COOKING GRID
FLAME TAMER
RACK
Figure 9
ALREADY CONNECTED
TO THE iNLET OF GAS
_MANIFOLD
...... 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 12 of this
manual.
11
WARNING
A strong gas smell, or the hissing sound of
gas indicates a serious problem with your gas
grill or the LP gas tank. Failure to immedi-
ately follow the steps listed below could result
in a fire or explosion that could cause serious
bodily injury, death, or property damage.
• Shut off gas supply to the gas grill.
• Turn the control knobs to OFF position.
• Put out any flame with a fire extinguisher.
• Open grill lid.
• Get away from the LP gas tank.
• Do not try to fix the problem yourself.
• If odor continues or you have a fire you
cannot extinquish, call your fire
department. Do not call near the LP
gas tank because your telephone is
an electrical device and could create a
spark resulting in fire and/or explosion.
Checking For LP Gas Leaks
Never test for leaks with a flame. Prior to first
use, at the beginning of each season, or every
time your LP gas tank is changed, you must
check for gas leaks. Follow these four steps:
1. Make a soap solution by mixing one part
liquid detergent and one part water.
2. Turn the grill control knobs to the full OFF
position, then turn the gas ON at source.
3. Apply the soap solution to all gas
connections, tf bubbles appear in the soap
solution the connections are not properly
sealed. Check each fitting and tighten or
repair as necessary.
4. If you have a gas leak that you cannot
repair, turn off the gas at the source, discon-
nect fuel line from your grill and call
1-800-4-MY-HOME or your gas supplier for
repair assistance.
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.
.
7.
8.
9.
10.
11.
Set control knobs to OFF and open the LP gas
tank valve slowly until 1/4 to 1/2 open.
Push and turn the LEFT control knob to HIGH.
Immediately press the electric ignitor for 3-4
seconds to light the burner.
If the burner does not light, turn the control knob to
OFF, wait 5 minutes for gas to clear, then retry.
Once the left grill burner is ignited, the adjacent
burner can be lit by simply turning its control knob
to HIGH.
Adjust control knobs to your desired cooking
temperature.
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 Lid.
12
Lighting Your Grill by Match
To light your gas grill by match, follow steps 1 through
6 of the Basic Lighting Procedures. Then, insert a lit
match through the lighting hole on the left side of the
grill. See Fig. 10. Turn the nearest control knob to the
HIGH setting to release gas. The burner should light
immediately.
Figure 10
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 lighting hole or burners, when
lighting your grill by match.
If the grill fails to light properly:
1. Turn gas off at source and turn the control knob to
OFF. Wait at least five minutes for gas to clear,
then retry.
2. Check gas supply and connections.
.
• Misalignment of ignitor on burner
Correction: Check for proper position of the
electrode tip as shown in Figure 7. The gap
between the Spark Electrode Tip and Spark
receiver should be approximately 3/16". Adjust if
necessary. With the gas supply closed and all
control knobs set to OFF press the electric
ignitor cap and check for the presence of a
spark at the electrode.
• Disconnected Ignition Wires
Correction: lnspectthe Ignitor junction boxfound
behind the Control Panel. Connect loose Ignitor
wires to junction box and try to light the grill.
• WeakAA battery
Correction: Unscrewthe Ignitor Cap and replace
the battery.
If the grill still does not light you may need
to purge air from the gas line or reset the
regulator excess gas flow device. Note: This
procedure should be done every time a new
LP gas tank is connected to your grill.
To purge air from your gas line and/or
reset the regulator excess gas flow device:
• Turn the control knobs to the OFF position.
• Turn off the gas at the tank valve.
• Disconnect regulator from LP gas tank.
• Let unit stand for 5 minutes.
• Reconnect regulator to the LP gas tank.
• Turn the tank valve on slowly until 1/4 to
1/2 open.
• Open the Grill Lid.
• Set control knobs to OFF and open the LP
gas tank valve.
• Push and turn the LEFT control knob to
HIGH.
3. Repeat lighting procedure. If your grill still fails
to operate properly, turn the gas off at source,
turn the control knobs to OFF, then check the
following:
• Misalignment of burner tubes over orifices
Correction: Reposition burner tubes over orifices.
Obstruction in gas line
Correction: Remove fuel line from grill. Do not
smoke! Open gas supply for one second to clear
any obstruction from fuel line. Close off gas supply
at source and reconnect fuel line to grill.
Plugged orifice
Correction: Remove burners from grill by pulling
cotter pin (beneath burner) using a screwdriver or
pliers. Carefully lift each burner up and away from
gas valve orifice. Remove the orifice from gas
valve and gently clear any obstruction with a fine
wire. Then reinstall all orifices, burners, cotter
pins and cooking components.
If an obstruction is suspected in gas valves or
gas valve bracket, please call for repair service at
1-800-4-MY-HOM E.
. If all checks or corrections have been made and
you still have questions about operating your gas
grill, call the Manufacturer's Customer Service
Helpline 8am -8pm CST, Monday through Friday at
1-888-317-7642.
WARNING
Should a "FLASH-BACK" fire occur in/or
around the burner tubes, follow the
instructions below. Failure to comply with
these instructions could result in a fire or
explosion that could cause serious bodily
injury, death, or property damage.
• Shut off gas supply to the gas grill.
• Turn the control knobs to OFF position.
• Put out any flame with a fire extinguisher.
• Open grill lid.
• Once the grill has cooled down, clean
the burner tubes and burners according
to the cleaning instructions found on
page 15 in this manual.
13
Aswithallappliances,propercareandmaintenance
willkeepyourgrillintopoperatingconditionand
prolongitslife.Byfollowingthesecleaningprocedures
onatimelybasis,yourgrillwillstaycleanandwork
properlywithminimumeffort.
CAUTION:
BesureyourgrillisOFFandcoolbeforecleaning.
Takecarenottochiporscratchthepaintedsurfaces
becauseitwillvoidyourwarrantyagainstrusting.
CleaningTheCookingGrids
Before initial use and periodically we suggest you wash
your cooking grids in a mild soap and warm water
solution. You can use a wash cloth or vegetable brush
to clean your cooking grids.
CAUTION:
Take care not to chip or scratch the porcelain finish
because it will void your warranty against rusting.
Never try to clean your cooking grids unless you are
sure the grids are cool to the touch.
Cleaning The Flame Tamers
Periodically you should wash the Flame Tamers in a
soap and warm water solution. Use a vegetable brush
to remove stubborn burnt-on cooking residue. Dry the
Flame Tamers thoroughly before you reinstall them into
the cooking bowl.
Cleaning The Grease Tray and Receptacle
To reduce the chance of fire, the Grease Draining Tray
and Grease Receptacle should be visually inspected
before each grill use. Remove any grease and wash
grease tray and receptacle with a mild soap and warm
water solution.
Annual Cleaning of The Grill Interior
Burning-off the grill after every cookout will keep it
ready for instant use. However, once a year you should
give the entire grill a thorough cleaning to keep it in top
operating condition. Follow these steps:
1. Turn all burner valves to the full OFF position.
2. Turn the LP gas tank valve to the full OFF position.
3. Detach the LP gas regulator assembly from your gas
grill.
4. Remove and clean the flame tamers, cooking grids
and grill burners.
5. Cover each gas valve orifice with aluminum foil.
6. Brush the inside and bottom of the grill with a stiff
wire 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.
Cleaning Exterior Surfaces:
Before initial use, and periodically thereafter, we
suggest you wash your grill using a mild soap and
warm water solution. You can use a wash cloth or
sponge for this process. Do not use a stiff wire or
brass brush that might remove paint during the clean-
ing process.
Cleaning Exterior Stainless Steel Surfaces:
Weathering and extreme heat can cause exterior
stainless steel surfaces to turn tan in color. Use a
foam or cream Stainless Steel Cleaner to polish the
stainless steel surfaces of your grill. Never use abra-
sive cleaners or scrubbers because they will scratch
and damage your grill. Follow these steps for the best
results.
. Turn the LP gas tank valve (clockwise) to thefull OFF
position. Disconnect the regulator and hose assem-
bly from LP gas tank. Cover exposed gas fitting with
aluminum foil.
.
3.
Remove dirt or grease using a soft cloth and polish
stainless surfaces. Wipe with a soft cloth.
Remove aluminum foil from exposed gas fitting and
allow grill to air dry before attaching the regulator
and hose to your LP gas tank.
14
Cleaning The Burner Tubes and Burner Ports
To reduce the chance of "FLASH-BACK" the proce-
dure below should be followed at least once a month in
late summer or early fall when spiders are most active
or when your grill has not been used for a period of
time.
1. Turn all burner valves to the full OFF position.
2. Turn the LP gas tank valve to the full OFF position.
3. Detach the LP gas regulator assembly from your
gas grill.
4. Remove the cooking grids, flame tamers, and
grease trays from your grill.
5. Remove the cotter pin from the rear underside of
each burner using a pair of long nose pliers.
6. Carefully lift each burner up and away from the gas
valve orifice.
7. Refer to Fig. 1 and perform one of these
three cleaning methods:
Bend a stiff wire, (a lightweight coat hanger
works well) into a small hook as shown
below. Run the hook through the burner
tube and inside the burner several times to
remove any debris.
Use a bottle brush with a flexible handle.
Run the brush through the burner tube and
inside the burner several times, removing
any debris.
Use an air hose to force air through each
burner tube. The forced air should pass
debris or obstructions through the burner
and out the ports.
Regardless of which burner cleaning procedure you
use, we recommend you also complete the following
steps to help prolong burner life.
1. Use a wire brush to clean the entire outer surface
of each burner until free of food residue and dirt.
2. Clean any clogged ports with a stiff wire, such as
an open paper clip.
.
Inspect each burner for damage (cracks or holes)
and if such damage is found, order and install a
new burner. After installation, check to insure that
the gas valve orifices are correctly placed inside
the ends of the burner tubes. Also check the
position of your spark electrode.
WARNING
The location of the burner tube with respect
to the orifice is vital for safe operation.
Check to ensure the orifice is inside of the
burner tube before using your gas grill. See
Fig. 2. If the burner tube does not fit over
the valve orifice, lighting the burner may
cause explosion and/or fire.
Figure 2
GAS VALVE ASSEMBLY
_J
ORIFICE BURNER TUBE
Figure 1
GAS COLLECTOR BOX
SPARK ELECTRODE AS- /
/J
SEMBLY ,,, /" BURNER BURNER PORT
",,,, j"
j"
TO CLEAN BURNER TUBE, o o o o o o o o o o o o o o o o o o o o o o d o o o o o
iNSERT HOOK HERE
_/ FOOT
/
BURNER TUBE COTTER PiN
15
Question:WhodoIcallwithquestionsaboutgrill
assemblyorifpartsaredamagedormissingfrommy
shippingbox?
Answer:CalltheManufacturer'sCustomerService
Helpline 8am- 8pmCST,MondaythroughFriday,
at
1-888-317-7642.
Question: Can I convert my Kenmore gas grill from
one fuel type to another?
Answer: Your Kenmore gas grill is manufactured to
exact specifications and is approved by the Canadian
Standards Association (CSA) for LP gas use only. For
your own safety, conversion kits are not available and
any attempt to convert your grill from LP gas to Natural
Gas will void your product warranty.
Question: Are the serial and model numbers of my
grill listed somewhere for future reference?
Answer: Yes, this valuable information is listed on a
silver label found on the right side of your Grill Head
under the side shelf.
Question: Why doesn't the hose and regulator assem-
bly supplied with my new Kenmore grill fit the older LP
gas tank I've used for years?
Answer: The U.S.Government regulates gas appliances
and LP gas tanks. Whenever new regulations are passed
the LP gas tank fittings are altered. If your current tank
does not fit the hose and regulator supplied with your
new grill, the tank is outdated and must be replaced.
Question: What can cause grill parts to rust and what
affect does it have on the grill materials.
Answer: Rusting is a natural oxidation process and may
appear on cast-iron burners, steel cooking grids, steel
flame tamers and steel cart parts. Because your grill is
manufactured with heavy gauge steel, rust will not affect
the short term performance of your grill or affect the taste
of your foods. The manufacturer can notwarranty against
rust unless the components are completely rusted
through.
To protect against the natural rusting process, your
cooking grids and flame tamers have a porcelain finish.
However, dropping, scraping or scratching these items
will damage 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 cast-iron resist rusting
and will create a non-stick cooking surface.
Question: How dot season cast-iron?
Answer: Before and after each cookout, apply a thin
layer of cooking oil, spray or vegetable shortening to
each cooking grid and/or optional cast iron cooking
accessories. Be sure to coat the entire surface including
edges and any areas with chipped porcelain. Insert the
cooking grids into your warm grill for 2 to 3 minutes.
Question: Sometimes my grill does not light when I
push the ignitor button. Why?
Answer: Refer to the Lighting Instructions in this
owner's manual. Also check these common causes.
• IgnitorAA battery may need replacing.
• Ignitor wires may be loose. Remove the AA
battery, inspect the Ignitor junction box found behind
the Control Panel, and connect any loose wires.
Question: What is the best way to protect my new
Kenmore gas grill from the weather?
Answer: Agood quality grill cover should be used to
protect your grill when not in use. Also, follow the
cleaning and maintenance instructions in this owner's
manual on a timely basis, and your new grill will give you
years of enjoyment.
Question: Where can 1buy replacement parts?
Answer: For the repair or replacement parts you need
call 6 am - 11 pm CST, 7 days a week 1-800-366-
PART (1-800-366-7278). Use only Sears authorized
parts. The use of any part that is not Sears authorized
can be dangerous and will also void your product
warranty.
Question: Sometimes I hear a humming sound
coming from my regulator. What causes this?
Answer: The humming noise is actually the gas
flowing through the regulator. A low volume of noise is
perfectly normal and will not interfere with the opera-
tions of the grill. If humming noise is loud and exces-
sive you may need to purge air from the gas line or
reset the regulator excess gas flow device. Note: This
purging procedure should be done every time a new LP
gas tank is connected to your grill. For help with this
procedure refer to page 13, step 4, or call the
Manufacturer's Customer Service Helpline, 8am - 8pm
CST, Monday through Friday at 1-888-317-7642.
16
/!k WARNING
Your grill will get very hot. Never lean
over the cooking area while using your grill.
Do not touch cooking surfaces, grill housing,
grill lid or any other grill parts while the grill
is in operation, or until the grill has cooled
down after use.
Failure to comply with these instructions may
result in serious bodily injury.
Bum-off
Before cooking on your gas grill for the first time, you will
want to "burn off" the grill to eliminate any odor or
foreign matter. Just ignite the burners, close the lid, and
operate grill on the HIGH setting for three to five minutes.
CAUTION:
Operating your grill on the HIGH setting for longer than
five minutes may damage certain parts of your grill. Do
not leave your grill unattended.
Preheating
To preheat, light your grill on HIGH, close the lid and
follow this timetable:
• For high temperature cooking, preheat grill
3 to 5 minutes.
• For Iowtemperature cooking, preheat grill
3 minutes.
• To slow cook, preheating is not necessary.
Cooking Temperatures
High setting: Only use this setting for fast warm-up,
searing steaks or chops and for burning food residue
off the grill after cooking is complete. Never use the
HIGH setting for extended cooking.
Medium to Low settings: Most recipes specify
medium to low settings, including all smoking, rotis-
serie cooking and for cooking lean cuts such as fish.
NOTE: Temperature settings will vary with the amount
of wind and temperature outside your home.
Direct Cooking
The direct cooking method can be used with the
supplied cooking grids, optional griddle or cooking pan
placed directly over the lit grill burners. Direct cooking
requires the grill lid to be open. This method is
ideal for searing and whenever you want meat, poultry
or fish to have an open-flame barbecued taste. Deep
frying and smoking are also best cooked in this
manner because they require direct heat.
Indirect Cooking
The indirect cooking method can also be used with the
supplied cooking grids, optional griddle, or cooking
pan. To cook indirectly, the food should be placed on
the left or right side of your grill with the burner lit on
the opposite side. Or place your food on the secondary
cooking rack mounted inside your grill bowl and light
the outer grill burners. Either way, indirect cooking
must be done with the lid down.
Seasoning Cooking Grids and Cast-Iron
Before and after each cookout, apply a thin layer of
cooking oil, spray or vegetable shortening to each
cooking grid and/or optional cast iron cooking
accessories. Be sure to coat the entire surface including
edges and any areas with chipped porcelain. Insert the
cooking grids into your warm grill for 2 to 3 minutes.
Flare-Ups
The fats and juices dripping from grilled food can cause
flare-ups. Since flare-ups impart a favorably distinctive
taste and color to food cooked over an open flame,
they should be accepted up to a point. Nevertheless,
uncontrolled flaring can result in a ruined meal.
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 that could
cause serious bodily injury, death, or prop-
erty damage.
CONGRATULATIONS
Your Kenmore gas grill is now ready to grill. Re-
member to keep the lid open when cooking directly on
the grill. For most foods it's best to start grilling on
high. Once the food is seared, reduce the heat to
medium. Foods marinated with ingredients such as
honey may burn because of the high sugar content.
You should begin their cooking on medium. A favorite
on the grill is sausages. Always cook them slowly and
if they're particularly fatty, it may be best to partially
boil them first.
17
Grilling Steak and Ribs
Turn the grill burners on high, close the lid
and preheat your grill 3 to 5 minutes. Open lid
and place the meat on the cooking grid
directly above the lit burners. Cook the meat
on both sides until seared. Reduce the heat
to medium and cook meat until done. Grilling
times will vary according to meat thickness.
Grilling Hamburger and Sausages
Turn the grill burners on high, close lid and
preheat your grill 3 to 5 minutes. Open lid and
place the meat on the cooking grid directly
above the lit burners. Cook the meat on both
sides until seared. Reduce the heat to
medium and cook the meat until done.
Grilling times will vary according to meat
thickness.
Grilling Poultry
Turn the grill burners on high, close lid and
preheat your grill 2 to 3 minutes. Then raise
the lid, reduce heat to medium and cook
poultry directly over lit burners until done.
Poultry skin is fatty so you should expect
some flare-ups when using this direct
method.
To minimize flare-ups, try grilling poultry using
the indirect method. Place the poultry on one
side of the grill with the opposing burners on
medium heat, and lower the grill lid. Grilling
times will vary based on the size of your
poultry.
Grilling Pork
Turn burners on high and preheat your grill 3
to 5 minutes with the lid down. Raise lid,
place pork on cooking grid and cook until
seared. Reduce heat to medium and cook
until done. Grilling times will vary according to
meat thickness.
Cut of Meat
T-bone steak
Sirloin steak
Beef spare ribs
Porter house steak
New York strip steak
Hamburgers
Sausages
Chicken breast
(cook with bone down)
Chicken wings
Drumsticks
Whole bird
(cook with breast up)
Pork spare ribs
Chops
Loins
Cutlets
Approximate Cooking Times
Rare: 4-8 minutes
Medium: 10-14 minutes
Well done: 15-20 minutes
Rare: 4-6 minutes
Medium: 8-10 minutes
Well done: 10-15 minutes
Direct method:
approximately 15 minutes
Indirect method:
up to 30 minutes
Indirect method:
approximately 1 hour
Rare: 4-8 minutes
Medium: 10-14 minutes
Well done: 15-20 minutes
18
Whole Fish and Whole Fillets
Preheat your grill on HIGH for 2-3 minutes
with the lid down. Raise lid and turn burners
to medium heat. Place fish (skin down) on
grill and cook over direct heat until done.
Use cooking time as a guide or until fish is
opaque but still moist.
Smaller Fish Fillets and Cubes
Follow the directions from above, using
approximate cooking times shown at right.
Place a small piece of aluminum foil on the
cooking grids if the fish pieces are small
enough to drop between the cooking grids.
Cut of Meat
Whole fish
Whole fish fillets
Fish fillets
Boneless cubes
Approximate Cooking Times
10 - 12 minutes per pound or
until fish is opaque
4 - 5 minutes each side
or until fish is opaque
Prepare your fruit or vegetables and brush with butter
or basting sauce if desired. To cook indirectly, the
food should be placed on the left or right side of your
grill with the burner lit on the opposite side and the grill
lid down. Or center your food on the secondary
cooking rack and light the outer grill burners. Either
way, indirect cooking must be done with the lid
down.
In some instances, you may want to grill vegetables
and fruit directly over the heat, using the supplied
cooking grids or an optional griddle. Foods that work
best with direct heat are relatively soft and require a
short cooking time; mushrooms, zucchini, tomatoes
and skewered fruit such as apricots, peaches,
pineapple, strawberries and kiwis. Remember the grill
lid must remain up when cooking directly.
For very firm vegetables--particularly potatoes and
yams, we recommend that you partially boil until
almost cooked, before placing them on the grill.
Cooking times using the indirect method with the
hood down will be similar to those for your kitchen
oven. However, there are many factors such as outside
temperature, wind conditions and location of grill that
affect your grill performance so we suggest you watch
the grill thermometer and adjust the heat accordingly.
Cooking times for foods prepared with the direct
method will be much shorter mainly because of the
direct heat sourse and softness of the food. Timing will
be comparable to normal pan frying or grilling.
19
An important Note About Heat Settings
The suggested heat settings shown are approximate.
There are many factors such as outside temperature,
wind conditions and grill location that affect your grill
performance. We offer these cooking times as a
convenience, but suggest you watch the grill thermom-
eter and adjust the heat accordingly.
Preparing to Roast
Roasting uses the indirect cooking method. Therefore,
the food should be placed on the left or right side of your
grill with the burner lit on the opposite side. Place your
meat inside an optional roasting rack and cooking pan
that allows you to collect juices for making gravy. You
can also use the supplied cooking grid with an alumi-
num drip pan underneath. Either way, indirect cooking
requires the lid of your grill to be closed.
Preheating your grill is not required for slow cooking
methods such as roasting. If you do choose to preheat
your grill before roasting, turn the burners on high and
close lid for approximately 2-3 minutes.
Food preparation
Trim meat of excess fat. Truss meat and poultry with
cooking string to retain shape if desired. Bacon strips
can be used to cover the outside surface of lean meat
and poultry to help prevent itfrom drying out. Another
method for keeping food moist during roasting is to put
water in a cooking pan, then cover with foil. The foil
should be removed for the first or the last part of the
cooking time to ensure proper browning.
Tips for roasting
Except when roasting with water in the roasting pan, the
juices that collect in the pan can be used as the base for
a tasty sauce or gravy. Place a cooking pan directly over
the heat, add extra butter ifneeded, then add several
spoonfuls of flour to thicken sauce. Finally, add sufficient
chicken or beef stock to obtain the desired consistency.
Once the meat iscooked, 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 cornbread to delicious deserts like
fondue fruit skewers or crumb cake, baking on the grill is
as easy as baking in the kitchen.
Preparing to Bake
To bake in your new grill you'll need a baking dish or
cast-iron cooking pan, and a pair of insulated cooking
mitts, tf the cooking pan is cast-iron be sure to season
the pan before use.
Preheat your grill 3-5 minutes, then lower heat to achieve
the baking temperature desired. Baking uses the
indirect cooking method. Therefore, your cooking pan
should be placed on the left or right side of your grill with
the burner lit on the opposite side.
Tips for Baking
Prepare your favorite recipe as you would in the kitchen.
Foods cooked in the grill for long periods of time should
always be covered in aluminum foil to retain moisture.
You will need to stir the food several times as it bakes,
and add additional liquid if required.
Watch the temperature, and adjust to cook according to
your recipe directions.
Oven Temperature
Slow 300° - 340° F
Moderate 355° - 390° F
High 410 ° - 480° F
Recommended Grill Setting
Both outside burners on low
One outside burner on high and the other outside burner
on low
Both outside burners on high
2O
ROTISSERIE TECHNIQUES
Rotisserie cooking produces foods that are moist,
flavorful and attractive. Although the rotisserie is most
commonly used for cooking meat or poultry, nearly
anything can be used if prepared properly.
Balancing the Food
In rotisserie cooking, balancing the food is of utmost
importance. The rotisserie must turn evenly or the
stopping and starting action will cause the food to cook
unevenly and possibly burn the heavier side.
The easiest foods to balance are those of uniform
shape and texture. To test if the food is balanced
correctly when secured, place the ends of the rotis-
serie spit loosely in the palms of your hands. If there is
no tendency to roll, give the spit a quarter turn. If it is
still stable, give it a final quarter turn. It should rest
without turning in each of these positions. It can then
be attached to your grill.
Food Preparation
When preparing poultry, truss the birds tightly so that
wings and drumsticks are close to the body of the bird.
The cavity of the bird may be stuffed prior to this if you
wish. Pull the neck skin down and, using a small
skewer, fix it to the back of the bird. Push the rotis-
serie spit through lengthwise, catching the bird in the
fork of the wishbone. Center the bird and tighten with
the holding forks. Test the balance as described above.
A rolled piece of meat requires the rotisserie skewer to
be inserted through the center of the length of meat,
then secured and balanced.
For meats that contain bones, it is best to secure the
rotisserie skewer diagonally through the meaty
sections. If protruding bones or wings brown too
quickly, cover with pieces of foil.
Tips for Rotisserie Cooking
When rotisserie cooking, the majority of heat will come
from an indirect source. In other words, the burners at
each end of the grill are lit and the food is placed
centrally on the rotisserie, with no direct heat source
underneath. To catch any drips from the rotisserie food
it will be necessary to remove the cooking grids and
then place a drip pan directly under the food. These
drippings can be used to make gravies and other
sauces to accompany the cooked meats. Place the lid
down over the food when you start to cook.
The cooking times on a rotisserie will be approximately
the same as for oven cooking.
SMOKING TECHNIQUES
Smoking gives food a distinctive, delicious flavor. This
surprisingly quick and versatile cooking method expands
the creative chefs menu with endless new and innovative
ways to prepare popular barbecue dishes.
Preparing to Smoke
All you need for smoking on your Kenmore gas grill is
a cooking pan and roasting rack. First, line the inside
of the pan with foil. The smoking agent, either pure
wood chips or smoking mix, is sprinkled over the foil.
Dried herbs and spices may also be added to produce
different flavors. Place the cooking pan directly over
the burner. The direct heat will eventually produce
smoke and season the food. Elevate your food above
the cooking pan with a roasting rack or baking rack.
Tips for Smoking
You can reduce the strength of the smoke flavor by
only smoking for half or three quarters of the cooking
time, then roast your food until done. The heat re-
quired for smoking is normally low to medium.
Foods naturally high in oils lend themselves well to
smoking, while drier foods benefit from a marinade.
Red meats, poultry, game, fish and seafood can all be
smoked easily in your new grill. You can also rub the
food with herbs, spices or flavored oils. An enormous
array of foods can be smoked in your Kenmore gas
grill to produce stunning results with very little effort.
Here are a few suggestions:
• Tuna steaks, marinated in Asian flavors of sesame
oil, soy sauce and sherry.
• Pork fillets, rubbed with ginger, orange rind and
brushed with maple syrup.
• Mussels, brushed with lemon rind and chili oil.
• Lamb cutlets, marinated in virgin olive oil, lemon,
oregano and black pepper. The same marinade can
be used for a whole leg or rack of lamb.
21
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, the
wok is your best tool. Its high sides enable the cook to
stir food without spillage. Its construction allows you to
cook quickly at high temperatures, with instant control
of heat which is essential for successful stir frying.
Food preparation
Slice meat and poultry into long thin strips and cube
fish fillets. Remove all fat from meat and poultry and
cut large vegetables into even slices or cubes.
Marinate foods for extra flavor and tenderness. Marinat-
ing times will vary for red meat, fish and or various
cuts. Less tender cuts of meat should be marinated
longer. Remember to always chill marinating food in
the refrigerator prior to cooking.
Stir-fry meats, poultry or fish first. Next, add hard
vegetables like carrots. Then continue with softer
vegetables like snowpeas and peppers. To ensure even
cooking, continually stir and toss the food in the wok
using a wooden spoon or spatula.
Tips for Stir-frying
Place the wok directly over a high heat on your grill or side
burner. Add only a small amount of food at a time to
ensure fast cooking and also to allow the wok to reheat
between ingredients.
DEEP-FRYING TECHNIQUES
A wide variety of foods can be deep-flied 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-flying
as smoke, grease and smells reach for the sky--not
the ceiling of your kitchen.
Preparing to Deep-fry
Deep-fry on your grill using a cooking pan or wok, over
direct heat with the grill lid raised.
Fill the cooking pan no more than half full of vegetable
or corn oil. Start with low heat, then raise the heat
gradually. Check the temperature of the oil carefully
with a frying thermometer or test with a cube of bread.
The cube of bread should brown in about 30 seconds
for most cooking needs. A temperature between 350
and 400 degrees is optimal for preparing the majority
of deep-flied foods.
Food Preparation
Foods being deep-flied taste better when coated with
either batter or breadcrumbs to add flavor and prevent
moisture from escaping.
Tips for Deep-frying
Wear an insulated cooking glove and slowly lower
foods into the hot oil using a wire scoop or stainless
steel tongs. Add only a small quantity of food to the
oil, allow it to cook, then repeat with another small
quantity. This ensures the oil doesn't drop in
temperature.Once the food is cooked, remove it
carefully and drain onto a paper towel. Turn the heat
offas soon as you have finished deep-frying and allow
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.
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 briefly boiling or
microwaving them before cooking on the grill. Wrap
vegetables in a double thickness of foil to protect them
while cooking on the grill. Then, remove the foil if
desired, 10-15 minutes before the end of cooking,
brush vegetables with butter or oil and finish cooking.
The cooking rack can be used for purposes other than
just the obvious. Consider using it for warming French
bread, garlic bread, croissants or even bagels.
A small whole fish wrapped in foil also cooks well in
the cooking rack. Parcels of seafood such as
scallops, prawns and sliced fish fillets prepared in a
sauce and portioned into small foil wraps cooks well
this way, too.
22
ONIONBURGERS
A honey and mustard sauce glazes the onion slices
as they cook alongside these delicious burgers. For
optimal sweetness, select Vidalia or Walla Walla
onions. Makes 4 open face burgers.
Ingredients
2 large sweet onions, sliced (12 to 16 ounces)
2 tablespoons margarine or melted butter
2 teaspoons dry mustard
2 teaspoons honey
1 pound lean ground beef
1/4 teaspoon salt
1/8 teaspoon pepper
4 slices Texas toast
4 lettuce leaves
4 tomato slices
Preparing Onions
Place onions in a cooking pan or on a small piece of
aluminum foil. Combine melted margarine, mustard
and honey, then drizzle over onions. Cover pan with lid
or fold up edges of foil and seal with double fold to
completely enclose onions--leaving space for steam
to build. Place pan or foil packet on grill directly over
medium heat for 15 minutes with the grill hood up.
Preparing Burgers
While onions are cooking, combine ground beef, salt
and pepper in a medium bowl and mix well. Shape
mixture into four 3/4 inch burger patties and add to
grill, directly over heat. Grill burgers along with onions
for about 5 minutes, then turn burgers. Grill for 8 to 10
minutes more or until no pink remains in meat, and
onions are tender. To serve, toast both sides of Texas
toast on grill. Then top each slice of Texas toast with a
burger, lettuce, tomato and onion. Sprinkle with pepper
ifdesired.
DOUBLE SALSA BURGERS
A fresh tomato salsa flavors the beef mixture for a
zesty tasting burger. The salsa also serves as a
colorful topping. Makes 6 burger patties.
Ingredients
1 large tomato, seeded and finely chopped
1/2 cup finely chopped green pepper
1/4 cup finely chopped red onion
2 finely chopped, seeded jalapeno peppers
1 garlic clove, minced
1 tablespoon snipped cilantro
1/4 teaspoon salt
1 1/2 pounds lean ground beef
2 cups shredded lettuce
1/3 cup finely shredded cheddar cheese
1/4 cup dairy sour cream and/or guacamole
Preparing the Salsa
Combine tomato, green pepper, onion, jalapeno
peppers, garlic, cilantro and salt in a bowl. Set
aside 2 tablespoons of salsa. Cover and chill remain-
ing salsa until serving time.
Preparing Burgers
In another bowl, combine ground beef with 2 table-
spoons of reserved salsa, mix well. Shape mixture
into six 1/2 inch thick burgers and place on the grill
directly over medium heat with hood up. Grill for 13
to 15 minutes or until no pink remains. Turn burgers
once, halfway through grilling time. Arrange the
shredded lettuce on individual plates. Top lettuce
with a burger, cheddar cheese and salsa. Serve with
sour cream and/or guacamole.
CHICAGO STYLE HOT DOGS
Serve these hot dogs "Chicago-style" with pickled peppers!
Makes 4 servings.
Ingredients
1/3 cup ketchup
1/4 cup chopped pickled peppers
2 tablespoons pickle relish
2 tablespoons chopped onion
1/4 teaspoon poppy seed
4 fully cooked 4-ounce jumbo hot dogs
4 hot dog buns
Preparing the Relish
Combine ketchup, chopped pickled peppers, relish,
onion and poppy seed in a small bowl, then set aside.
Preparing Hot Dogs
Place hot dogs on grill directly over medium heat 5 to 8
minutes with the lid up. Turn hot dogs and brush with
some of the relish mixture. Grill hot dogs 6 to 8
minutes more or until thoroughly cooked.
To Serve
Toast inner sides of hot dog buns on grill. Serve hot
dogs inside buns and top with remaining relish mixture.
23
RIB EYE STEAKS WITH GRILLED GARLIC
As they cook, the garlic cloves mellow in flavor,
making a delicious sauce for any grilled meat. And for
an appetizer, spread the softened cloves over toasted
slices of french bread! Makes 4 servings.
Ingredients
1
2
1
whole head of garlic
tablespoons olive oil or cooking oil
tablespoon snipped fresh basil, or 1/2
teaspoon dried basil, crushed
tablespoon snipped fresh rosemary or 1/2
teaspoon dried rosemary, crushed
twelve-oz, boneless rib eye steaks
Preparing the Garlic
Use a cooking pan or tear off a 24x18-inch piece of
aluminum foil and fold long length in half, then trim to
make a 12-inch square. Remove the outer layer of
garlic head, then cut off and discard the top 1/2-inch of
garlic head to expose the garlic cloves. Place garlic
head in center of a cooking pan or in center of foil with
all sides of the foil folded up around the garlic to form a
cup. Drizzle garlic with oil and sprinkle with basil and
rosemary. Cover pan or twist the ends of the foil to
completely enclose the garlic.
Preparing Steaks
Place steaks and the garlic pack on grill directly over
medium heat and cook about 7 minutes with the lid
up. Turn steaks and grill for 5 to 8 minutes more, or
until cooked to taste. Then remove steaks and place
on platter. Remove garlic and drizzle its juices over
your steak. Remove the softened garlic cloves and
spread over your steak. Season with salt and pepper
as desired and cut into serving-size pieces.
Preparation
Combine ketchup, pepper, rosemary, basil and garlic
powder. Coat both sides of steak with mixture. Grill
steak with hood up, directly over medium heat for 6
minutes. Turn steak and grill for 8 to 12 minutes more
or until cooked as desired. Cut into serving size
pieces.
BARBECUEDRIBS
Serve this tangy barbecue classic with corn-on-the-
cob, green salad, potato salad or coleslaw!
Makes 4 servings.
Ingredients
2 pounds American style pork spareribs
1/2 cup barbecue sauce
1/2 cup tomato sauce
2 cloves garlic, crushed
juice of 1 lemon
few drops of tobasco sauce
Preparation
Place ribs into a large glass or ceramic dish.
Combine remaining ingredients and pour over the
ribs. Refrigerate for several hours.
Preheat your grill 3 minutes and place the ribs on
cooking grid. Cook indirectly, over a low to medium
heat until cooked. During the last few minutes of
cooking you can cook the ribs over a direct fire for
added barbecue flavor and texture.
HERB-PEPPER SIRLOIN STEAK
The hearty beef flavor is complemented with a deli-
cious herb coating! Makes 6 servings.
Ingredients
2 tablespoons ketchup
1/2 teaspoon coarsely ground pepper
1 1/2 teaspoons snipped fresh rosemary or 1/2
teaspoon dried rosemary, crushed
1 1/2 teaspoons snipped fresh basil or 1/2 tea spoon
dried basil, crushed
1/8 teaspoon garlic powder
1 1 1/2-pound boneless beef sirloin steak,
cut 1-inch thick
24
MARINATEDTUNASTEAK
Experimentwithuniquedishes,likethistunasteak
recipeboastingadeliciouswinemarinade!
Makes4 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
1/4teaspoon dried oregano, crushed
1/4 teaspoon salt
Preparation
Combine wine, oil, garlic, rosemary, oregano and
salt. Place tuna steak in plastic bag and into
shallow dish, add marinade then seal bag. Rotate
bag to coat fish well then chill for up to 2 hours,
turning fish once.
Remove fish from bag and discard marinade. Place a
cooking pan with baking rack or roasting rack into
center of grill with outer burners on medium heat.
Cook tuna steak on top of rack with lid down for 8 to
12 minutes or until fish begins to flake easily. Turn
fish once during cooking. When cooked, remove fish
from grill and serve.
MUSTARD-GLAZEDHALIBUTSTEAKS
A simple sauce of melted margarine, lemon juice,
Dijon-style mustard and basil adds a scintillating note
to these sizzling fish steaks! Makes 4 servings.
Ingredients
2
2
1
2
6-ounce fresh or frozen halibut steaks, cut 1
inch thick
tablespoons margarine or butter
tablespoons lemon juice
tablespoon Dijon-style mustard
teaspoons snipped fresh basil or 1/2
teaspoons dried basil, crushed
Preparation
Combine thawed fish, margarine or butter, lemon
juice, mustard and basil into a cooking pan or
aluminum foil rectangle, and cook directly over low
flame until melted. Brush mixture over both sides of
halibut fish steaks. Pour balance of mixture into
small bowl.
Place clean cooking pan or foil on center of grill with
both outer burners on medium. Place fish on grill
and close lid. Cook indirectly for 8 to 12 minutes or
just until fish begins to flake easily, turning once
and brushing as needed with remaining mixture.
ALMOND COATED TROUT
This delicious recipe is unique and easy to prepare on
your gas grill. Makes 4 servings.
Ingredients
2 trout
1/2 cup all purpose flour
1 egg, lightly beaten
1 cup sliced almonds
1/3 cup parmesan cheese, grated
olive or peanut oil for frying
Preparation
Remove the head and tail from trout and fillet all
bones. Cut each fish in half to form 4 long fillets.
Coat fish in flour, dip in egg and roll in almonds.
Refrigerate for 1 hour.
Fill a cast-iron pan with 1 to 2 inches of oil, and
place over high heat. Cook trout until golden brown.
Drain oil, sprinkle trout with parmesan cheese and
serve right from the grill.
25
SOUTHWESTCHICKENBREASTS
This popular recipe can also be a grilled chicken salad!
Slice chicken into small strips and place them on top
of shredded lettuce with avocado dressing and top with
cheese! Makes 6 servings.
Ingredients
1/4 cup dry white wine
2 tablespoons olive oil or cooking oil
2 teaspoons snipped fresh tarragon or 1/4
teaspoon dried tarragon, crushed
1/4 teaspoon salt
6 skinless, boneless chicken breast halves
2 avocados, pitted, peeled and chopped
1 tomato, chopped
1 clove garlic, minced
2 tablespoons finely chopped seeded
green chili peppers of your choice
2 green onions, finely chopped
1 tablespoon snipped fresh cilantro
1 tablespoon honey
1 tablespoon lemon juice
Preparing the Chicken
Combine wine, oil, tarragon and salt. Rinse chicken
and dry with paper towels. Place chicken in plastic
bag and into shallow dish--then 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 plastic bag and reserve the
marinade. Grill chicken directly over medium heat with
lid up for 5 minutes. Turn chicken and brush with
marinade, then grill for 5-10 minutes more or until
chicken is no longer pink. Serve with side of avocado
dressing.
BARBECUEDCHICKEN
Another backyard favorite, this recipe includes an
easy to make, sweet and spicy sauce.
Makes 4 servings.
Ingredients
1/2 cup ketchup
1/4 cup orange marmalade
1 tablespoon vinegar
1/2 teaspoon celery seed
1/2 teaspoon chili powder
1/4 to 1/2 teaspoon bottled hot pepper sauce
1 2 1/2 to 3 pound broiler-fryer chicken, pre-cut
Preparing the Sauce
Combine ketchup, marmalade, vinegar, celery seed,
chili powder and hot pepper sauce in a cooking pan,
and cook directly over a low to medium heat. Leave
the cooked sauce in the pan and remove from heat
until chicken is prepared.
Preparing the Chicken
Wash chicken and dry with paper towels. Turn
outside burners on medium and place pre-cut
chicken pieces (bone side down) in center of grill.
Close lid and cook indirectly for 1 hour or until
chicken is no longer pink. Brush occasionally with
sauce. Remove chicken from grill once cooked, then
place cooking pan with sauce into center of grill and
reheat. Pour warmed sauce over chicken and serve.
26
TRADITIONALHOLIDAYTURKEY
Imagineeveryone'ssurprisewhenyouserveyournext
holidayturkey--completewithdressing_elicious
andtenderstraightfromthegrill!Serves8-10
Ingredients for Turkey
8 - 10 pound whole turkey
4 ounces butter, softened
2 tablespoons chopped thyme
2 tablespoons lemon juice
2 teaspoons grated lemon rind
Ingredients for Dressing
2 ounces butter
2 onions, finely chopped
8 ounces bacon, chopped
2 tablespoons port wine
1/4 cup red wine
2 chicken stock cubes
4 ounces chopped cashews, hazelnuts or
pecans
1/2 cup chopped celery
1/2 cup chopped carrot
1 - 1 1/2 cups fresh white breadcrumbs
1 egg, lightly beaten
-- salt and pepper to taste
Preparing the Dressing
Prepare dressing in a cooking pan directly over
medium heat. Melt butter, add onions and bacon then
saute 3 minutes. Add port, red wine and stock cubes
and bring to a boil. Cook 2 minutes. Remove pan to
allow ingredients to cool. Add remaining ingredients
and mix.
Preparing the Turkey
Although not required, you may want to preheat your
grill 3 minutes.
Wash inside of turkey and dry with paper towels.
Pack breadcrumb seasoning into the turkey cavity.
Combine the butter, thyme, lemon juice and rind
together in a bowl. Using turkey baster, insert butter
mixture under skin covering the turkey breast.
Truss the turkey with string and place it on a baking
pan or roasting rack that rests into a cooking pan.
Remove the cooking grids from your grill ifnecessary,
then place the cooking pan and turkey in the center of
your grill. Turn one outside burner to low, the other to
medium, and close lid. Cook indirectly for 3 1/2 to 4
hours or until cooked. Halfway through cooking time
you may alternate burner temperatures so that the
turkey browns evenly. Once cooked, remove dressing
from cooked turkey, slice and serve.
PIZZA ON THE GRILL
You may never want to call out for pizza again!
Follow this pizza dough recipe, or purchase ready-
made pizza dough found in your grocers refrigerated
section--next to the biscuits. Slice and serve directly
from the grill. Serves 6 - 8
Ingredients
1 1/2 teaspoons dried yeast
1 cup lukewarm water
1/2 teaspoon sugar
3 tablespoons olive oil
3 cups all purpose flour
1/4 cup tomato paste or Italian tomato sauce
6 ounces sliced pepperoni
1 red pepper, roasted and sliced
3/4 cup pitted black olives
8 ounces grated mozzarella cheese
It's easy to customize this recipe with toppings to
suit your family's taste. For spicier crust, lightly rub
the dough with olive oil then spice with pepper and
garlic salt before spreading your tomato sauce.
Preparing the Pizza Dough
Combine yeast, water and sugar together and let
stand in a warm place until mixture starts to foam.
Add this yeast mixture to flour and oil and combine to
form your pizza dough. Knead on a lightly floured
surface until smooth and elastic. Cover and stand in a
warm place until doubled in size. Knock back dough
and roll out to a rectangle the size of your cooking
pan or baking dish. Place dough into a lightly oiled
pan.
If you purchased a ready-made pizza dough, simply
open can and roll dough into a lightly oiled cooking
pan.
Preparing the Pizza
Spread tomato paste or Italian tomato sauce on top of
your pizza dough. Top with pepperoni, red peppers,
olives, and lastly, mozzarella cheese. Or if you prefer,
you may place cheese first with toppings on last.
Place 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.
27
FRESHVEGETABLESTIR-FRY
TakeatriptotheOrientwiththiseasy, and healthy
vegetable recipe. Makes 4 - 6 servings.
Ingredients
2 tablespoons oil
1 onion, cut into wedges
1 carrot, thinly sliced
2 cups broccoli, cut into small flowerets
1 red pepper, sliced
2 sticks celery, thinly sliced
1 cup snow peas
1/2 cup chicken broth
Preparation
Heat oil in a wok or saute pan, directly over a high
heat. Add onion and cook 1 minute. Add carrot and
broccoli and stir-fry 2 minutes, then add red pepper,
celery and snow peas and continue cooking 1
minute more. Add chicken broth and toss veg-
etables until cooked to desired doneness.
ONION BLOSSOMS
Great served as a snack, or to dress up barbecued
meats, poultry or fish. Makes 4 servings.
Ingredients
4 medium sweet onions (4-5 ounces each)
1 tablespoons margarine or butter, melted
1 teaspoon Dijon-style mustard
1/8 teaspoon hot pepper sauce
1 tablespoon brown sugar
1 pepper (optional)
Preparation
Peel onions, then cut almost completely through each
onion, forming 8 wedges. Onion will be loose, but still
be intact. Prepare four 12-inch squares of aluminum
foil. Place one onion in the center of each foil square.
Stir margarine (or butter) with hot pepper sauce and
drizzle over onions. Sprinkle with brown sugar. Then
bring up two sides of foil square and double fold. Bring
remaining corners up and completely enclose--leaving
enough space for steam to build.
Place wrapped onion blossoms on grill, directly over
medium heat. Close lid and cook 15 to 25 minutes or
until onions are nearly tender. Make a 2-inch opening
at the top of each onion wrapping, then close lid and
cook 5 to 10 minutes more, or until onions are lightly
browned. Sprinkle with pepper if desired and serve
warm.
GRILLED POTATO SKINS
Serve these crispy potatoes as a snack or side dish.
We've included microwave instructions for a timesav-
ing short cut. Makes 12 servings.
Ingredients
6 baking potatoes (about 8 ounces each)
3 tablespoons margarine or butter, melted
1/2 cup picante sauce
1 cup shredded cheddar cheese (4 ounces)
3 slices bacon, crisp-cooked and crumbled
or use prepackaged bacon bits
1 chopped tomato (optional)
1 diced green onion (optional)
1/2 cup sour cream (optional)
Preparation
Puncture clean potatoes with a fork, wrap in aluminum
foil and place directly over low to medium heat. Close
lid and cook directly for 1 hour or until center is
tender. OR - Microwave clean, punctured potatoes
on high for 15 to 20 minutes, or until center tender.
Allow cooked potatoes to cool then unwrap and
discard foil.
Cut potatoes in half- lengthwise. Scoop out potato
pulp (serve separately or discard.) Be sure to leave
1/4-inch thick potato shell remaining. Brush the inside
of each potato shell with melted margarine. Spoon 2
teaspoons picante sauce into each potato shell,
sprinkle with cheese and top with bacon.
Place prepared potato skins on grill, directly over
medium heat. Close lid and cook for 8 to 10 minutes
or until potato skins are crisp. Sprinkle each potato
skin with tomato and green onion and then top with
sour cream, if desired.
28
For repair of major brand appliances in your own home ....
no matter who made it, no matter who sold it!
t-800-4-MY-HOM EsMA._im,e,d_yo_oight
To bring in products such as vacuums, lawn equipment and electronics
for repair, call for the_ocation of your nearest Sears Pa_s & Repair Center.
...................... 1--800 488 -'1222 Anytime, day or night
WWWoSearsocom
For the replacement parts, accessories and owner's manuals
that you need to do-it-yourselfo ca!! Sears PartsDirectS_!
1-800-366-PART 6a.m.-11p.m.CST
7 days a week
www.sears.comlpartsdirect
To purchase or inquire about a Sears Service Agreement:
1-800-827-6655
7 a.m. - 5 p.m. CST, Mon. - Sat.
Pare pedir servido de reparaci6n a domicilio,
y para ordenar piezas con entrega a domiciHo:
A_ Canada pour service en fran_ais:
7 (i-877-5:33-6937)
[!-888-i 84-6427)
[ H°meCentrar° ]
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