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INSTALLATION / USE & CARE
Outdoor grills create more heat than interior kitchen ranges.
That’s how they sear and grill steaks and other foods.
These high-performance burners require a constant, steady sup-
ply of fresh air to mix with the fuel. Your grill pulls air in through
the front and vents hot gases out through the rear.
Using your grill in windy conditions may disrupt the front-to-
back air ow. If, while grilling with all burners on high and the
hood closed, you notice that the temperature gauge fails to
rise ... be careful. If wind has kept hot gases from exiting the
rear of the grill the control panel and knobs may have become
extremely hot.
Your grill features a heat stabilizer that will de ect wind and, in
most cases, prevent this situation.
But there are a few things you can do to further prevent the
possibility of improper heat buildup:
• On breezy days, be careful not to leave the front hood down
for more than 15 minutes when the burners are on high.
(Never leave the grill unattended when in operation)
• If you suspect the grill is overheating, using an oven mitt,
open the front hood. Then adjust the burner control knob to a
lower setting.
• Install your grill with a wind break behind it.
• Orient the grill so prevailing winds are not blowing into the
rear of the grill.
Please Note: Any damage caused from use in windy conditions,
such as melted knobs or igniter wires, or control panel discolor-
ation from heat buildup, is excluded from warranty coverage.
GRILLING IN WINDY CONDITIONS
extremely
hot.
Wind hitting the back of the grill can
disrupt proper exhaust.
Air enters through the front of the grill.
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