Broil King 875217, 876317, 875227, 875947, 875927 OWNER’S MANUAL
...
PLEASE RECORD YOUR MODEL
sticker on the back or side of your gas grill.
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OWNER’S MANUAL
FOR USE WITH NATURAL GAS
ANSI Z21.58-2018 / CSA 1.6-2018
CONTENTS
SAFETY ............................................................................ 2
INSTALLATION ................................................................ 2
NATURAL GAS ................................................................ 3
GAS SUPPLY HOSE ........................................................ 3
VENTURI TUBES ............................................................. 4
LEAK TESTING ................................................................ 5
LIGHTING ......................................................................... 6
OPERATION ..................................................................... 7
COOKING TECHNIQUES .................................................... 7
MAINTENANCE ................................................................ 10
TROUBLESHOOTING ...................................................... 11
WARRANTY ..................................................................... 12
GUIDE DU PROPRIÉTAIRE DE BARBECUE AU
MANUAL DEL USUARIO DE PARRILLA A GAS
NOTE TO INSTALLER: THESE INSTRUCTIONS MUST BE
LEFT WITH THE CONSUMER.
READ ALL INSTRUCTIONS CAREFULLY BEFORE OPERATING YOUR GAS
1-800-265-2150
info@omcbbq.com
RETAIN THESE INSTRUCTIONS FOR FUTURE
FOR ASSEMBLY INSTRUCTION, PLEASE SEE YOUR ASSEMBLY MANUAL
OR VISIT www.omcbbq.com TO VIEW OUR ASSEMBLY
GAZ
.... 13
............. 25
DANGER
IF YOU SMELL GAS:
1. SHUT OFF GAS TO THE APPLIANCE
2. EXTINGUISH ANY OPEN FLAME
3. OPEN LID
4. IF ODOR CONTINUES, KEEP AWAY FROM
THE APPLIANCE AND IMMEDIATELY
CALL YOUR GAS SUPPLIER OR YOUR
FIRE DEPARTMENT
WARNING
1. DO NOT STORE OR USE GASOLINE OR
OTHER FLAMMABLE LIQUIDS OR
VAPORS IN THEVICINITY OF
THIS APPLIANCE
NUMBER, SERIAL NUMBER AND DATE
OF PURCHASE HERE.
This information can be found on the black and silver OMC caution
Model Number
Serial Number
Date of Purchase / /
dd mm yyyy
GRILL.
REFERENCE.
VIDEOS.
20094-40NG REV F 09/20
SAFETY INSTALLATION
1.
In
the
Your new OMC gas grill is a safe, convenient appliance
when assembled and used properly. As with all gas-fired
products, however, certain safeguards must be observed.
Failure to follow these safeguards may result in
serious injury or damage. If you have questions
concerning assembly or operation, consult your dealer, gas
appliance specialist, Gas Company or our direct customer
service line at 1-800-265-2150. / info@omcbbq.com
CAUTION
• FOR OUTDOOR USE ONLY.
• THIS APPLIANCE MUST NOT BE OPERATED
UNATTENDED.
• SPECIAL CARE MUST BE TAKEN TO KEEP SMALL
CHILDREN AWAY FROM HEATED SURFACES.
Use caution when handling or transporting this
product. Metal edges can be hazardous. Use
appropriate gloves when lifting or handling. Before
lifting, remove side shelves, grids and grates.
ELECTRICAL CAUTION
1. If any accessory is used on this appliance that
requires an external electrical power source, the
accessory when installed must be electrically grounded
in accordance with local codes. In the absence of local
codes, the following standards apply:
(U.S.A.) ANSI/NFPA No. 70-Latest Edition and
(Canada) CSA C22.1 Canadian Electrical Code
2. Do not cut or remove the grounding prong from the
plug.
3. Keep the electrical supply cord and fuel supply hose
away from any heated surface.
PROPOSITION 65 WARNING
Handling the brass material on this product exposes you to
lead, a chemical known to the state of California to cause
cancer, birth defects or other reproductive harm. WASH
YOUR HANDS AFTER HANDLING THIS PRODUCT.
WARNING
Fuels used in gas or oil-fired appliances, and the
products of combustion of such fuels, contain chemicals
known to the State of California to cause cancer, birth
defects or other reproductive harm. “This warning is issued
pursuant to California Health and Safety Code Sec.
25249.6”
U.S.A.,
accordance with the local code and the rele va nt
national code:
ANSI Z223.1/NFPA 54 - Latest Edition National Fuel
Gas Code and Latest Local Codes where Applicable
2. In Canada, this appliance must be installed in
accordance with the local code and the rele va nt CSA
standards:
CSA-B149.1 Natural Gas and Propane installation
Code
3. The appliance must be located away from combustible
surfaces by at least 76cm / 30” from each side, and
76cm / 30” from the rear.
4. Do not operate this appliance under any overhead
roof construction or foliage.
5. This appliance is for OUTDOOR USE ONLY, DO
NOT operate in garage, shed, balcony or other such
enclosed areas.
6. DO NOT restrict the flow of air to the appliance.
7. Keep the area surrounding the appliance free
of combustible materials, gasoline, and all flammable
liquids and vapors.
8. This appliance is not intended to be installed in, or
on, recreational vehicles and/or boats.
this appliance
must
be installed in
2
NATURAL GAS GAS SUPPLY HOSE
1. This barbecue is designed for use with natural gas.
Do not use with liquid propane (bottled gas). The
valves, orifices, and hoses are for natural gas only.
2. Do not use with charcoal.
3. A shut off valve must be used on the gas supply piping
system.
4. When the appliance is not in use, turn off the natural
gas supply at the shut off valve.
5. The appliance is designed to operate at a regulated
pressure of 7 inches water column (W.C.).
STORAGE
1. The gas must be turned off at the natural gas supply
when the barbecue is not in use.
2. When the barbecue is stored indoors, the gas supply
must be disconnected.
GAS SUPPLY TESTING
1. The outdoor gas grill and its individual shutoff valve
must be disconnected from the gas supply piping
system during any pressure testing of that system at
test pressures in excess of 1/2 psig (3.5kPa).
2. The outdoor gas grill must be isolated from the gas
supply piping system by closing its individual manual
shut off valve during any pressure testing of the gas
supply piping system at test pressures equal to or less
than 1/2 psig (3.5kPa).
1. On models supplied with an extension hose, the hose
assembly is speci fically designed for your model. No
modifications or additions should be attempted. Hose
and hose couplings comply with CGA Standard CAN
1.83.
2. On models equipped with the "quick disconnect"
coupling, close "shut off valve" before disconnecting
coupling.
3. "Quick disconnect" coupling must be kept clean and
free of dirt and debris.
4. Protect the hose from dripping grease and do not allow
the hose to touch any hot surface, including the base
casting of the barbecue.
5. Inspect the hose at least once per year. If the hose is
cracked, cut, abraded or damaged, the appliance must
not be used.
6. For replacement of hose assembly, contact your
dealer or approved service centre.
A. GAS SUPPL Y PI PIN G
B. QUICK DISCONNECT COUPLING
C. ADAPTER FITTING
D. EXTENSION HOSE ASSEMBLY
3
VENTURI TUBES
Always keep venturi tubes clean. Blockages in the venturi
tubes caused by spiders, insects and nests can cause a
flashback fire. In fact, although the gas grill may still light,
the backed up gas can ignite and cause a fire around the
venturi tubes at the control panel or the side burner.
If a flashback fire occurs, turn off gas at the source
immediately
Inspect and clean the venturi tubes (main burner, side
burner, rear burner) if any of the following symptoms
occur:
1. You smell gas.
2. Your gas grill does not reach temperature.
3. Your gas grill heats unevenly.
4. The burners make popping noises.
INSPECTING & CLEANING VENTURI
TUBES
1. Turn off gas by closing the propane cylinder valve
2. When gas grill is cool, remove the burner fasteners
and the top portion of the collector box. Proceed to lift
the burners from the gas grill housing.
3. Clean the venturi tubes with a pipe cleaner or
venturi cleaning tool (Accessory #77310 or #18270).
4. Lower the burner into position in the gas grill
housing, making sure that the venturi tubes are correctly
aligned and fitted on the orifices.
5. Secure burners with burner fasteners.
of collector box back in place
Snap top portion
4
LEAK TESTING
All factory-made connections have been rigorously tested
for gas leaks. However, shipping and handling may have
loosened a gas fitting.
AS A SAFETY PRECAUTION:
• Test all fittings for leaks before using your gas grill.
• Test for leaks every time you disconnect and
reconnect a gas fitting, at least once per year or
after any period of nonuse.
• Do not smoke at any time while testing.
• Never test for leaks with a lit match or open flame.
• Test for leaks outdoors.
TO TEST FOR LEAKS:
1. Extinguish any open flame or cigarettes in the area.
2. Be sure that the gas supply and gas grill valves are
“OFF.”
3. Prepare a soap solution of one part water, one part
liquid detergent.
4. Open gas shut off valve
5. Brush the soap solution on each connection.
A. GAS SUPPLY PIPI NG
B. QUICK DISCONNECT COUPLING
C. ADAPTER FITTING
D. EXTENSION HOSE ASSEMBLY
E. LEAK TEST HERE
6. A leak is identified by a flow of bubbles from the area
of the leak.
7. If a leak is detected, close the gas cylinder “shut-off”
valve, tighten the connection and retest.
8. If the leak persists, contact your gas grill dealer for
assistance. Do not attempt to operate appliance if a leak
is present.
If your gas grill is equipped with a side burner or
rear burner:
1. Follow steps 1 - 5 above
2. Place fingertip over the opening in the orifice at the
end of hose.
3. Turn “SIDE”/”REAR” control to “HIGH.”
4. Brush soap solution on each connection between
orifice and control valve.
5. Turn “SIDE”/”REAR” control to “OFF”.
5
LIGHTING
BASIC GAS GRILL COMPONENTS
A. Main burner
controls
B. Side burner
control
C. Rear burner
control
D. Ignitor
E. Manual lighting
hole
F. Handle
G.
Side burner
H. Gas supply
hose
LIGHTING INSTRUCTIONS
1. The appliance must be assembled as per the
assembly instructions.
2. Check that your gas supply is properly connected to
the grill.
3. Ensure there are no gas leaks in the gas supply
system. See: “Leak Testing.” (Page 5)
4. Ensure that the venturi tubes are properly located over
the gas valve orifices. See Venturi diagram. (Page 4)
5. Ensure that both Main Burner and Side Burner
ignition wires are connected.
6. Carefully review all instructions on the information
plate attached to the gas grill.
7. WARNING: Always open lid before lighting and do
not lean over gas grill while lighting.
8. Set control knobs to “OFF” and turn on the gas supply.
LIGHTING THE MAIN BURNER:
a. Open gas grill lid and leave open until lit.
b. Check that the battery has been installed in the
electronic ignition.
c. Push and turn one main burner control knob to “HIGH.”
d. Push and hold down the ignitor button or use match to
light.
e. Burner should ignite within 5 seconds; turn off gas
source immediately if ignition does not occur in this
T
timeframe.
below to step f.
f. Insert lit match through lighting hole located at the
bottom right of the cook box.
g. Push and turn right main burner control knob to “HIGH.”
h. Burner should ignite within 5 seconds .
i. After the first burner is lit, push and turn the adjacent
main burner control knob to “HIGH” then repeat for
other burners; these burners should light automatically
without the ignitor.
Note: In windy conditions, ignite each burner individually.
Use the match holder to lower a lit match to light eac h
burner.
o light burner with a match proceed
LIGHTING THE SIDE BURNER:
a. Push and turn side burner control knob to “HIGH.”
b. Push and hold the ignitor button.
c. Burner should ignite within 5 seconds. To light burner
with a match proceed below to step d.
d. Apply lit match to burner ports.
e. Push in the side burner control knob and turn to “HIGH.”
f. Burner should ignite within 5 seconds .
Note: Pots on the side burner must not exceed 9” (23 cm)
in diameter or 15 lbs. (7 kg) in weight.
LIGHTING THE REAR ROTISSERIE
BURNER:
Warning: do not operate the main burner simultaneously with
the rear burner.
b. REMOVE THE WARMING RACK.
c. Push and turn rear burner control knob to “HIGH.”
d. Push and hold the ignitor b utton .
e. Burner should ignite within 5 seconds. To light burner
with a match proceed below to step f.
f. Apply lit match to burner ports.
g. Push in the rear burner control knob and turn to “HIGH.”
h. Burner should ignite within 5 seconds.
CAUTION: Check your gas grill after lighting. All burner
ports should show a 2.5cm / 1” flame on “HIGH.”
If any of the following symptoms occur there is
probably a blockage in the venturi tubes. Shut off
gas at once and clean the venturi tubes. See “Venturi
Tubes.” (Page 4)
1. You smell gas.
2. A flashback fire occurs.
3. Your gas grill heats unevenly.
4. The burners make popping noises.
IF BURNER DOES NOT IGNITE:
1. Push and turn control knob to “OFF.” Wait 5 minutes
then try again with control knob set at “MEDIUM.”
2. If any burner will not light, see “Troubleshooting”
on page 10. If problem persists, do not attempt to
operate the appliance; contact OMC, your dealer or an
approved service center.
SHUTDOWN:
1. Turn off gas supply.
2. Turn control knobs to “OFF.”
6
OPERATION COOKING TECHNIQ UES
Burn-off. Before cooking on your gas barbecue for the first
time, burn off the barbecue to rid it of any odours or foreign
matter as follows:
Remove cooking grids and warming rack and wash in mild
soap and water. Ignite the burner. Close the lid and
operate the barbecue for 20 minutes with the control knobs
set at "MEDIUM/HIGH". Turn the gas off at the source.
Turn the control knobs to "Off". Let the appliance cool
down, replace the grids. You are now ready to use the
appliance.
Preheating. When grilling, preheat the barbecue on
Medium/High with the lid closed for ten minutes. Reduce
heat as appropriate for what you are grilling. Scrub grids
with a wire grill brush and brush or spray the grids with
vegetable or olive oil to prevent food from sticking.
Lid Position. The position of the lid during cooking is a
matter of personal preference, but the barbecue cooks
faster, uses less gas, and controls the temperature best
with the lid closed. A closed lid also imparts a smokier
flavor to meat cooked directly on the grid, and is essential
for smoke and convection cooking.
Vapourization Systems. Your gas grill is designed for use
with the Flav-R-Wave™ vapourization system (included).
Do not use lava rock, ceramic briquets or any other
vapourization system other than the one that came with the
barbecue.
COOKING TEMPERATURES
High Setting will produce temperatures at the cooking grid
of approximately 600 - 650°F (320 - 340° C). Use this
setting only for fast warm-up and for burning food residue
from the cooking grids after the cookout is over. This
setting is also ideal for quickly searing steaks before
reducing temperature. Rarely, if ever, do you use the HIGH
setting for extended cooking.
Medium/High Setting will produce temperatures at the
cooking grid of approximately 550°F (290 ° C). Use this
setting for warm-up and for grilling steaks and chops,
DIRECT GRILLING
The direct grilling method involves cooking the food on
grids directly over the flame. Direct grilling is the most
popular method for most single serving items such as
steaks, chops, fish, burgers, kebabs and vegetables.
1. Prepare food in advance to avoid delay and timing
problems. If using marinade or spices, they should be
applied before placing meat on the cooking grid. If
basting with sauces, they should be applied the last 2-4
minutes of grilling to avoid burning.
2. Organize the area around the barbecue to include
forks, tongs, oven mitts, sauces and seasonings, to
allow you to stay in the vicinity of the barbecue while
cooking.
3. Bring meat to room temperature just prior to grilling.
Trim excess fat from meat to minimize the "flare-ups"
that are caused by dripping grease.
4. Pre-heat the barbecue to the desired temperature with
the cover closed.
5. Coat the grids with vegetable or olive oil to prevent
food from sticking to the grids.
6. Hold the salt when cooking meats on the barbecue.
The meat will stay juicier if the salt is added after
cooking.
7. To prevent steaks from "drying out", use tongs rather
than a fork and start on "MEDIUM/HIGH" to sear the
meat and seal the juices in. Reduce the heat and
extend cooking times when grilling thicker cuts of meat.
8. Learn to test when the meat is done by time and feel.
The meat firms up as it cooks. When the meat is soft it
is rare. When it is firm, it is well done.
9. Follow the perfect steak grilling guide for most meat,
fish, poultry and vegetables.
Medium Setting will produce temperatures inside the
barbecue of approximately 450° F (230°C) with the lid
down. Use this setting for most grilling of chicken, burgers,
vegetables and for roasting, and baking.
Low Setting will produce temperatures inside the barbecue
of approximately 310- 350° F (155-175° C). Use this
setting for all smoke cooking, large cuts of meat, delicate
fish, and for dough and pastry such as pizza and
quesadillas.
These temperatures are approximate only and vary
with the outside temperature and the amount of wind
present.
7
COOKING TECHNIQUES
DIRECT GRILLING GUIDE
HEAT
SETTING
TIME PER
SIDE
TOTAL
MINUTES
CHICKEN
MED / WELL
MED / LOW
4 / 4 / 4 / 4
16
CHICKEN WINGS
MED / WELL
MED / LOW
5 / 5 / 5 / 5
20
HAMBURGER
MEDIUM
MED / LOW
3 / 3 / 3 / 3
12
HAMBURGERS
3/4” FROZEN
FISH FILLET
MEDIUM
MEDIUM
2 / 2 / 2 / 2
8 – 10
LOBSTER TAILS
SPLIT
USE SAME TECHNIQUE AS THE PERFECT STEAK GRILLING GUIDE
(PAGE 7)
INDIRECT CONVECTION AND
ROTISSERIE COOKING GUIDE
BEEF ROAST
3 - 6 Lb.
MED / LOW
2 – 4 HRS
BEEF ROAST
6 - 10 Lb.
MED / LOW
3 – 5 HRS
PORK ROAST
2 - 5 Lb.
MED / LOW
2 – 4 HRS
PORK ROAST
6 - 10 Lb.
MED / LOW
3 – 5 HRS
TURKEY OR CHICKEN
2 - 5 Lb.
MED / LOW
2 – 4 HRS
TURKEY OR CHICKEN
5 - 10 Lb.
MED / LOW
3 – 5 HRS
WHEN USING ROTISSERIE BURNER, SET HE AT AT MED / HIGH
MEAT TEMPERATURE GUIDE
RARE
MED
WELL
BEEF / LAMB / VEAL
130°F / 55°C
146°F / 63°C
160°F / 70°C
PORK 150°F / 65°C
170°F / 77°C
POULTRY
170°F / 77°C
HAMBURGER
160°F / 70°C
FOR BEST RESULTS, USE A MEAT THERMOMETER
1” THICK
MEDIUM MED / LOW 3 / 3 / 3 / 3 12
MEDIUM MEDIUM 4 / 4 / 4 / 4 16 - 20
INDIRECT CONVECTION COOKING
This method is ideal for cooking large cuts of meat such as
roasts or poultry. The food is cooked by hot air circulating
around it.
1. For most applications of convection cooking with and
without a rotisserie, a drip pan is recommended to catch
the drippings. Place drip pan on top of the Flav-R-Wave,
beneath center of food. Put half to one inch of water in
the drip pan. Fruit juice, wine or marinade may also be
added to enhance the flavor. Do not let the drip pan run
dry.
2. Convection cooking without a rotisserie is best with the
lid closed and the heat reduced. All burners can be set
to low or the outside burners can be set to medium and
the middle burner(s) can be turned off. Turning the
center burner off will prevent juices in the drip pan from
burning.
3. Prior to placing the meat on the gas grill, baste the meat
with vegetable oil. This will enhance browning on the
outside of the meat.
4. When cooking without a drip pan, close attention must
be paid to avoid the risk of a grease fire and is not
recommended.
5. Turn gas grill off and allow it to cool before removing drip
pan. The fat drippings are highly flammable and must be
handled carefully to avoid injury.
6. For convection cooking roasts and poultry without a
rotisserie, put meat in a roasting rack directly on grids.
ROTISSERIE COOKING
Follow the steps for Indirect Convection Cooking. (See left)
1. The rotisserie can accommodate up to 7 kg (15lb) of
meat with the limiting factor of rotating clearance. For
best results the meat should be centered on the center
line of spit to eliminate an out-of-balance condition.
2. The rotisserie can be used with the cooking grids in place
if space allows.
3. Fasten the meat securely on the spit prior to placing it on
the gas grill. For poultry, tie the wings and legs in tightly.
REAR BURNER ROTISSERIE
1. Certain models feature a rear burner for rotisserie
cooking. The rear burner rotisserie method is the
ultimate for cooking roasts and poultry. With the heat
source located behind the food, there is no chance of a
flare up caused by fat drippings. A dish or drip pan
placed below the spit will collect the juices for basting or
for preparing a sauce.
2. The spring loaded rear burner may be easily removed
when not in use.
3. To operate your rear burner, see “Lighting the Rear
Burner.” (Page 6)
8
COOKING TECHNIQUES
SPIT BALANCE
1. Loosen the rod handle to allow the balance to turn
freely.
2. Set the rotisserie rod in the slots of the gas grill casting.
Let the heaviest side of the meat rotate to the bottom.
3. Adjust the balance to the top of the rod, opposite the
heaviest side of the meat.
4. Tighten the rod handle. Periodically, check to see if the
meat turns smoothly while cooking. Adjust the balancer
as necessary. CAUTION: Use oven mitt when
adjusting balancer.
HOW TO USE A PROBE THERMOMETER
1. The accurate way to determine when a large piece of
meat is done is to use a probe thermometer. Insert the
thermometer at an angle so the sturdy pointed metal tip
rests in the center of the thickest part of the meat. Be
careful that it doesn’t touch the sp it or the bone, and
that the point is not resting in fat (you will notice
much less resistance when probing in fat).
2. When the thermometer displays the desired temperature
the meat is done. Add your sauces during the last few
minutes of cooking time and let the meat stand about 15
minutes to firm up. Carve and serve.
• Poultry: insert the tip of the thermometer in the thickest
part of the thigh close to the body.
• Ham or roasts: insert the tip of the thermometer in the
center of the heaviest section of the meat.
USING A SPIT – LEG OF LAMB
1. Have 3” of bone sawed from small end of leg.
2. Leave meat around bone intact to form a flap.
3. Put a spit fork on rod.
4. Fold flap up and run rod through flap and leg.
5. Put second fork on rod and insert forks in each end of
leg. Test for balance. Tighten screws.
USING A SPIT – POULTRY
1. With breast down, bring neck skin up over cavity.
2. Turn under edges of skin; skewer to back skin.
3. Loop twine around skewer and tie.
4. Turn breast side up; tie or skewer wings to body.
5. Put a spit fork on rod. Insert rod in neck skin parallel to
backbone and exit just above tail.
6. Put second fork on rod and insert forks in breast and tail.
Test for balance. Tighten screws.
7. Tie tail to rod with twine. Cross legs; tie to tail.
THREE CHICKENS ON A SPIT
1. Tie or skewer wings to body.
2. Put a spit fork on rod. Place chickens on rod as
demonstrated in the above diagram.
3. Loop twine around tails and legs; tie to rod.
4. Put second fork on rod and insert forks in chicken.
Tighten screws.
9
MAINTENANCE
REGULAR MAINTENANCE
To ensure optimal performance and safety, the following
components should be inspected and cleaned as required before
use of your gas grill.
COOKING GRIDS - CAST IRON, CAST STAINLESS & HEAVY
ROD STAINLESS
BROIL KING® Deep V cast iron and cast stainless cooking grids
provide unsurpassed heat retention and grilling performance.
BROIL KING® Heavy Rod stainless grids provide maximum
durability and good heat retention and good grilling performance.
BROIL KING® cast iron grids are coated with a porcelain enamel
finish to protect the grids and reduce the tendency of food sticking
to grids. Regular use and care improves performance and longevity
of the grids.
For optimum performance:
• Before first use and after long periods of storage, wash grids
using a light detergent and water and then rinse and dry with
paper towel; never air dry grids or use a dishwasher
• Immediately after washing, season cooking grids by coating
grids with an organic cold pressed cooking oil with a high
smoke point, light the grill and operate on Med/Low for 30
minutes. Recommended cooking oils:
o Avocado Oil – smoke point (260C/500F)
o Rice Bran Oil – smoke point (255C/490F)
o Canola Oil – smoke point (204C/400F)
• Before and after each use, brush grids with a good quality grill
brush (Item #’s 65225, 64014, 64034) and lightly coat with a
high smoke point cooking oil. This will continue the seasoning
process
• Use medium heat settings to preheat and grill to avoid
burning off the protective seasoned coating
• Avoid applying sugar based marinades or salt to meat before
grilling, apply sugar based marinades at end of grilling and salt
after grilling
• Use oil based marinades, avoid water based marinades
• Lightly coat food with cooking oil of your choice before grilling
• Turn and rotate your grids periodically
• Ensure the surface of the grid is always coated with a light
layer of oil. This helps prevent rust and deterioration and
improves the grids non-stick performance
• If rust does occur, Burn-Off the grid, brush with a high quality
grill brush and re-season
During long periods of inactivity, grids should be seasoned, then
stored in a dry place. The grids may be wrapped in protective
plastic food wrap. After periods of storage, Burn-Off grids, wash,
dry with paper towel and re-season with high smoke point cooking
oil.
WARNING:
If you brush the grids with a stainless steel bristle grill brush.
• If the grill is hot, use caution and oven mitts to protect
your hands.
• Inspect the grids carefully after brushing to ensure there
are no broken stainless steel bristles left on the grid.
GREASE TRAY
The grease tray is in the pull out drawer located under the control
panel. Clean regularly.
FLAV-R-WAVE™
The Flav-R-Wave™ is designed to generate smoke and vapor from
the food drippings in order to provide that authentic barbecue flavor
while protecting the burner. If residue accumulates on the Flav-RWave™, remove the cooking grids and scrape the residue off the
Flav-R-Wave™ with the grid lifter. (Part # 60745)
GENERAL CLEANING
Perform a Burn-Off (see below).
When gas grill is cool, remove grids, scrape the Flav-R-Wave™
clean with grid lifter then remove the Flav-R-Wave™.
Clean the interior of the gas grill as necessary by scraping the sides
and bottom of the cook box with the grid lifter and vacuum residue.
Rust is a natural oxidation process and may appear on internal
stainless steel parts. Rust will not affect performance of your grill.
BURN-OFF
Ignite the burners as per “Lighting” (page 6).
Operate gas grill on HIGH with lid closed for 10 minutes maximum.
Turn the gas source off then turn control knobs to OFF.
ANNUAL MAINTENANCE
The following components should be inspected and cleaned at
least once a year or after any period of storage over 30 days to
ensure optimal performance, safety and efficiency.
BURNER
Remove burner and inspect for cracks and deterioration. Clean
venturi tubes using a pipe cleaner or venturi brush to eliminate any
blockages. See “Venturi Tubes.” (Page 4) While the burner is
removed, remove the grease shields, clean the interior of cook box
by scraping the sides and bottom of the cook box and vacuuming.
HOSE
Inspect and replace if necessary.
EXTERIOR ALUMINUM COMPONENTS
If white oxidation spots appear, wash the outside of the aluminum
cook box with a mild soap and water solution. Rinse the surfaces
thoroughly then wipe them with a cloth dipped in cooking oil to
restore the luster. For repair of paint scratches and scuffs, use a
good quality HIGH temperature (600°F) spray paint for touch-up.
STAINLESS STEEL & PORCELAIN COMPONENTS
Wash with soap and water. Use stainless steel cleaner or “Bar
Keepers Friend” to polish and remove stains or rust marks if they
occur. Weathering and extreme heat can cause a stainless steel lid
to turn a tan color. This is discoloration and is not considered a
manufacturing defect.
RESIN COMPONENTS AND SIDE SHELVES
Wash with soap and water.
REPLACEMENT PARTS
If a problem is found with the regulator, hose, burner, or control
valves, do not attempt repair. See your dealer, approved service
center, or contact the factory for repairs or replacement parts. To
ensure optimum performance, use only original BROIL KING
replacement parts.
LEAK TEST
When reconnecting a gas cylinder on propane models, be sure to
check for leaks. See “Leak Testing.” (Page 5)
®
10
TROUBLESHOOTING
PROBLEM
POSSIBLE CAUSE
CORRECTIVE ACTION
Leak detected at any connection.
1. Quick disconnect coupling not seated fully.
3. Gas leak in hose or control valves
1. Remove and reconnect coupling
3. See authorized service centre
Flames Beneath Control Panel
(Flashback Fire)
1. Venturi blocked.
1. Remove burner and clean venturi. See “Venturi Tubes”
(page 4)
Burner Not Lighting
1. Gas shut off valve closed.
1. Open gas shut off valve.
Ignitor Not Working
1. Ignitor battery is dead
4. Ignitor malfunction
1. Replace battery
4. Use “Match Lighting” procedure. (Page 6)
Decreasing Heat, “Popping
1. Venturi blocked.
2. Remove burner, clean venturi. See “Venturi Tubes”
Hot spots on Cooking Surface
1. Venturi blocked
1. Remove burner, clean venturi. See “Venturi Tubes”
“Flare-ups” or Grease Fires
1. Excessive grease buildup on vaporizer or in gas grill
2. Excessive heat.
1. Thoroughly scrape off Flav-R-Wave and inside of cookbox
2. Turn burner controls to a lower setting
Yellow Flame
1. Some yellow flame is normal. If it is excessive, the
1. Remove burner, clean venturi. See “Venturi Tubes”
Inside of Lid Appears to be
1. This is a build-up of grease. The inside of lid is not
1. Clean with stiff bristle brush or scraper.
Cooking Grids Rusting
1. Porcelain enamel has been chipped
1. See “Maintenance” (page 10) for help
Control panel or oven lights not
1. Unit not connected to power.
1. Connect GFI power cord to appliance. Plug to working
If troubleshooting fails to solve any of these or any other issues, please visit www.omcbbq.com for more information including troubleshooting
videos, tricks and tips or call customer service at 1-800-265-2150
SMELL OF GAS
Sound”
SHUT OFF GAS SUPPLY AT ONCE.
DO NOT USE THE APPLIANCE UNTIL LEAK IS SEALED.
2. Gas leak in connection.
2. Ignitor issue.
3. Venturi blocked or misaligned with valve orifice.
4. Orifice(s) blocked.
5. Hose is twisted.
2. Ignitor wire(s) not connected
3. Electrode misaligned on burner
2. Debris buildup on Flav-R-Wave
2. Tighten connection and "Leak Test".
2. Try manually lighting burner with a match. See “Lighting”
(page 6). If burner lights successfully, it is an ignitor issue.
See “Ignitor not Working” below
3. Remove burner, clean venturi and realign with valve
orifice. See page 4 for assistance.
4. Remove burner, clean orifices with a pin or fine wire. Do
not drill orifices.
5. Straighten hose. Keep away from bottom casting.
2. Ensure main burner and side burner electrode wires are all
connected
3. Realign electrode and clear any surrounding debris from
area
(Page 4) for assistance.
(page 4) for assistance.
2. Scrape off Flav-R-Wave and vacuum
Peeling
working
cook box
venturi may be blocked.
2. Burner ports blocked.
painted and cannot peel.
2. Faulty transformer.
3. Loose or corroded connections.
4. Bulb blown
then vacuum out debris
(page 4) for assistance.
2. Remove burner & clean with soft bristle brush (e.g.
toothbrush).
power outlet.
2. Check transformer output is 12Vac. Replace if required.
3. Clean connections and ensure all connectors are pushed
together firmly.
4. Replace bulbs.
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