Cleaning the Burner Assembly
Followthese instructionsto clean and/orreplaceparts of burner
assemblyor ifyou havetrouble ignitinggrill
1 Turn gas off at control knobs and LP cylinder.
2. Removecookinggrates and heat tents.
3. Removescrewsand flame carryovertubes from rear of
burners.
4. Removescrewand washersto disengageburnerfrom
bracketonfirebox.
5. Removescrewsto detach electrodefrom burner.Electrode
should remainin firebox.
6. Carefullylift eachburner up and away from valve openings.
Wesuggest threewaysto clean theburner tubes.Use the one
easiestfor you.
(A) Bend a stiff wire (a lightweight coat hangerworks well)
intoa small hook. Runthe hookthrougheach burner
tubeseveral times.
(B) Use a narrow bottlebrushwith a flexible handle (do not
usea brasswire brush),run the brushthrougheach
burner tubeseveral times.
(C) Wear eye protection: Use an air hosetoforce air into
the burnertube and out theburnerports. Checkeach
port tomake sure air comesout each hole.
7. Wire brushentire outersurfaceof burner to removefood
residueand dirt.
8. Cleanany blockedports with a stiff wire such asan open
paperclip.
9. Checkburnerfor damage, due to normalwearand corrosion
some holesmay becomeenlarged. If anylarge cracks or
holesare found replaceburner.
VERYIMPORTANT: Burner tubes must re-engage valve
openings. See illustrationsat right, Correct
10. Attach electrodeto burner, burner-to-valve
11. Carefullyreplaceburners, engagement ,
12. Attach burnersto bracketson firebox.
13. Repositionflame carryover tubes and attach _
to burners.Replace heattentsand __
cooking grates. ,,_
Storing Your Grill
,Cleancooking grates.
,Store in dry location.
,When LPtank isconnectedto grill, storeoutdoors in well-
ventilatedspace and out of reachof children.
,Cover grill if stored outdoors.
,Storegrill indoorsONLYif LPtank is turnedoffand
disconnected,removedfrom grill and stored outdoors.
,When removinggrill from storagefollow "CleaningBurner
Assembly"instructionsbeforestartinggrill.
Food Safety
Foodsafety isa very importantpartof enjoyingthe outdoor
cooking experience.Tokeepfood safe from harmful bacteria,
follow these four basicsteps:
Clean: Wash hands, utensils,and surfaces with hot soapywater
beforeand after handlingraw meat and poultry.
Separate: Separaterawmeatsand poultryfrom ready-to-eat
foods to avoidcrosscontamination.Use a clean platter and
utensilswhen removingcooked foods.
Cook: Cook meatand poultry thoroughlyto kill bacteria.Use a
thermometerto ensureproper internalfood temperatures.
Chill: Refrigerateprepared foods and leftovers promptly.
For more information call: USDA Meatand Poultry Hotline at
1-800-535-4555(in Washington, DC (202)720-3333, 10:00am-
4:00 pm EST).
How To Tell If Meat is Grilled Thoroughly
•Meat and poultry cooked on a grill often browns veryfast on the
outside. Usea meatthermometer to besure food hasreached
a safe internaltemperature,and cut intofood to checkfor
visual signs of doneness.
• Whole poultryshould reach180° F; breasts, 170° F.Juices
should runclear and flesh shouldnot be pink.
• Hamburgersmadeof any groundmeat or poultryshould reach
160° F,and be brown inthe middle with no pinkjuices. Beef,
veal and lambsteaks, roastsand chops can becooked to 145°
F.All cuts of porkshouldreach 160° F.
• NEVER partially grill meat or poultryand finish cooking later.
Cook foodcompletely to destroyharmful bacteria.
• When reheatingtakeoutfoods orfully cooked meatslike hot
dogs, grill to 165° F,or untilsteaming hot.
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