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Cleaning
the Burner Assembly
Follow these instructions to clean and / or replace
parts
of the burner assembly
or if you have trouble
igniting
the
grill.
1.
Turn gas off at control
knobs and LP tank.
2.
Remove the cooking
grates and heat diffusers.
3.
Remove the Phillips head screws located
at the back
end of each burner.
4.
Lift each burner up and out. Unplug
the electronic
igniter wire from the electrode.
We suggest three ways to clean the burner tubes. Use the
one easiest for you.
(A) Bend a stiff wire (a lightweight
coat hanger works
well) into a small hook. Run the hook through
each burner
tube several times.
(B) Use a narrow
bottle
brush with a flexible
handle (do
not use a brass wire brush). Run the brush through
each
burner tube several times.
(C) Wear
eye protection. Use an air hose to force air into
the burner tube and out the burner ports. Check each port
to make sure air comes out each hole.
5.
Use a wire brush along the entire outer surface
of
burner to remove food
residue and dirt.
6.
Clean any blocked
ports with a stiff wire such as an
open paper clip.
7.
Check burner for damage.
Due to normal wear and
corrosion,
some holes may become
enlarged.
Replace
the burner if any large cracks or holes are found.
VERY IMPORTANT:
Burner tubes must re-engage
valve
openings
(orifices).
See illustration below.
Valve Orifice
I
J Burner Tube J
J Gas Valve
Assembly
J
8.
Plug the electronic
igniter wires into the burner
electrodes.
9.
Carefully
replace
burner tubes ensuring that the tube
end seats over the gas valve as shown in the figure
above.
10. Secure burners to back of firebox
with Phillips head
bolts.
11. Perform
a leak test described
earlier
in this guide
before using your grill.
Storing Your Grill
•
Clean cooking
grates.
•
Store in a dry location.
•
Remove battery
from electronic
ignition.
•
If LP cylinder
is connected
to the grill, then the grill
must be stored outdoors
in a well ventilated
space
and out of reach of children.
•
Storage
of a gas grill indoors is permissible
ONLY if
LP cylinder
is turned off, disconnected,
and removed
from grill.
The LP cylinder
must remain outdoors.
•
Cover your grill.
Choose from a variety
of grill
covers offered
by manufacturers.
•
When
removing
grill from storage,
follow
_'Cleaning
the Burner Assembly"
instructions
before starting
the
grill.
Food Safety
Food safety is a very important part of enjoying
the
outdoor
cooking
experience.
To keep food safe from
harmful
bacteria,
follow
these four basic steps:
Clean:
Wash
hands, utensils, and surfaces with hot soapy
water
before and after handling
raw meat and poultry.
Separate:
Separate
raw meats and poultry
from ready-
to-eat
foods to avoid cross contamination.
Use a clean
platter
and utensils when removing
cooked
foods.
Cook: Cook meat and poultry thoroughly
to kill bacteria.
Use a thermometer
to ensure proper
internal
food
temperatures.
Chill:
Refrigerate
prepared
foods
and leftovers
promptly.
For more information call: USDA Meat and Poultry
Hotline at 1-800-535-4555
(10:00 am - 4:00 pm EST).
How To Tell If Meat
Is Grilled
Thoroughly
•
Meat and poultry
cooked
on a grill often browns very
fast on the outside. Use a meat thermometer
to be
sure food has reached
a safe internal
temperature.
•
NEVER partially
grill meat or poultry
and finish
cooking
later. Cook food completely.
•
WARNING:
To ensure that it is safe to eat, food must
be cooked to the minimum
internal
temperatures
listed in the table below.
USDA* Safe Minimum
Internal
Temperatures
Beef, Veal,
Lamb & Pork: Whole
Cuts**
Fish
Beef, Veal,
Lamb & Pork: Ground
Egg Dishes
Turkey, Chicken & Duck: Whole,
Pieces, &
Ground
* United States Department
of Agriculture
**Allow
meat to rest three minutes before carving
or
consuming.
145 ° F
145 ° F
160 ° F
160 ° F
165 ° F
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