Dcs Pca-2600l Owner's Manual

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Page 1

FOR OUTDOOR USE ONLY

MADE IN U.S.A.

PCA-2600L Grill with Side Burner

USE AND CARE GUIDE 26” GRILL

Complies with ANSI Z21.58a

Page 2

TABLE OF CONTENTS

MESSAGE TO OUR MEMBERS

PLEASE RETAIN THIS MANUAL FOR

FUTURE REFERENCE.

Note: This appliance is NOT intended to

be installed in or on recreational vehicles or boats.

Thank you for selecting the Kirkland Signature PCA-2600L Grill.

Because this appliance contains features not found on any other grill, we recommend that you read this entire booklet before your first use. Keep it in a handy place as it has answers to questions that may occur during future use.

Feel free to contact us if we can help you.When you write please include the model number of the grill.

We thank you for buying the “Made in America”PCA-2600L Grill and wish you many years of enjoyment.

SECTION ONE:

Precaution .......................................................2-3

Placement of The Grill .......................................3

Features..............................................................4

SECTION TWO:

Assembly / Installation of Side Burner............5-6

Gas Hook-Up . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 6-8

Leak Testing . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .9

SECTION THREE:

Adjustments and Efficiency..............................10

Installer Final Checklist....................................10

SECTION FOUR:

Using The Gr ill / Rotisserie . . . . . . . . . . . . . . . . . . . . . . . . . .11-12

Lighting Instructions Grill / Rotisser ie . . . . . . . .12-13

SECTION FIVE:

Using The Side Burner / Lighting Instructions 13

SECTION SIX:

Care and Maintenance . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .14-15

Troubleshooting . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .16

SECTION SEVEN:

Parts List Grill . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 17

Parts List Cart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 18

Parts List Side Bur ner . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 19

SECTION EIGHT:

Grilling Hints . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20

Grill Cooking Chart . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .20-22

SECTION NINE:

Grill Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .23-24

Rotisserie Recipes . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .25

SECTION TEN:

Warranty Information . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .26

Page 3

PRECAUTIONS

Section One

SAFETY PRACTICES TO AVOID PERSONAL INJURY

When properly cared for, your PCA-2600L Grill will give safe, reliable service for many years. However, extreme care must be used since the grill produces intense heat and can increase accident potential.When using this appliance basic safety practices must be followed, including the following:

Read this Care and Use Manual carefully and completely before using your grill to reduce the risk of fire, burn hazard or other injury.

Begin by ensuring proper assembly.

Do not repair or replace any part of the grill unless specifically recommended in this manual.All other service should be referred to a qualified technician.

CHILDREN SHOULD NOT BE LEFT ALONE OR UNATTENDED IN AN AREA WHERE THE GRILL IS BEING USED. NEVER ALLOW THEM TO SIT, STAND OR PLAY ON OR AROUND THE GRILL AT ANY TIME.

DO NOT STORE ITEMS OF INTEREST TO CHILDREN AROUND OR BELOW THE GRILL OR IN THE CART. NEVER ALLOW CHILDREN TO CRAWL INSIDE OF THE CART.

Never let clothing, pot holders or other flammable materials come in contact with or too close to any grate, burner or hot surface until it has cooled. Fabric may ignite and result in personal injury.

For personal safety, wear proper apparel. Loose fitting garments or sleeves should never be worn while using this appliance. Some synthetic fabrics are highly flammable and should not be worn while cooking.

Only certain types of glass, heat-proof glass ceramic, earthenware, or other glazed utensils are suitable for grill use. Use of these types of materials may break with sudden temperature changes.Use only on low or medium heat settings according to the manufacturer’s directions.

Do not heat unopened food containers as a build-up of pressure may cause the container to burst.

Use a covered hand when opening the grill lid. Never lean over an open grill.

WHEN LIGHTING A BURNER, ALWAYS PAY CLOSE ATTENTION TO WHAT YOU ARE DOING. BE CERTAIN YOU ARE TURNING THE IGNITER LABELED FOR THE BURNER YOU INTEND ON USING.

FOR YOUR SAFETY

If you smell gas:

1. Shut off gas to the appliance.

2. Extinguish any open flames.

3. Open lid.

4. If odor continues, immediately call your gas supplier.

WARNING

Do not try lighting this appliance

without reading the “LIGHTING

INSTRUCTIONS” section of this manual.

FOR YOUR SAFETY

Do Not store or use gasoline or other flammable vapors and liquids in the vicinity of this or any other appliance.

CALIFORNIA PROPOSITION 65 - WARNING

The Burning of gas cooking fuel generates some by products which are on the list of substances which are known by the State of California to cause cancer or reproductive harm. California law requires businesses to warn customers of potential exposure to such substances.To minimize exposure to these substances, always operate this unit according to the use and care manual, ensuring you provide good ventilation when cooking with gas.

TESTED IN ACCORDANCE WITH ANSI

Z21.58a-1995 STANDARD FOR OUTDOOR

COOKING GAS APPLIANCES.THIS GRILL IS

FOR OUTDOOR USE ONLY.

Check your local building codes for the proper method of installation. In the absence of local codes, this unit should be installed in accordance with the National Fuel Gas Code No. Z223.1-1988 and the National Electrical Code ANSI/NFPA No. 70-1990.

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PRECAUTIONS

Section One:

PLACEMENT OF THE GRILL

Section One:

When using the grill, do not touch the grill rack , burner grate or immediate surrounding area as these areas become extremely hot and could cause burns.

Use only dry potholders. Moist or damp potholders on hot surfaces may cause burns from steam. Do not use a towel or bulky cloth in place of potholders. Do not let potholders touch hot portions of the grill rack.

Grease is flammable. Let hot grease cool before attempting to handle it.Avoid letting grease deposits collect in the bottom of the grill. Clean often.

DO NOT USE ALUMINUM FOIL TO LINE THE GRILL RACKS OR GRILL BOTTOM. This can severely upset

combustion air flow or trap excessive heat in the control area.The result of this can be melted knobs, rotary igniters and increased chance of personal injury.

For proper lighting and performance of the burners keep the ports clean. It is necessary to clean them periodically for optimum performance.The burners will only operate in one position and must mounted correctly for safe operation.

Clean the grill with caution.Avoid steam burns; do not use a wet sponge or cloth to clean the grill while it is hot. Some cleaners produce noxious fumes or can ignite if applied to a hot surface.

INSECT WARNING!!! Spiders and insects can nest in the burners of this and any other grill, and cause the gas to flow from the front of the burner.This is a very dangerous condition which can cause a fire to occur behind the valve panel, thereby damaging the grill and making it unsafe to operate. Inspect the grill twice a year.

Be sure all grill controls are turned off and the grill is cool before using any type of aerosol cleaner on or around the grill.The chemical that produces the spraying action could, in the presence of heat, ignite or cause metal parts to corrode.

Do not use the grill for cooking excessively fatty meats or products which promote flare-ups.

Do not operate the grill under unprotected combustible construction. Use only in well ventilated areas. Do not use in buildings, garages, sheds, breezeways or other such enclosed areas. THIS UNIT

IS FOR OUTDOOR USE ONLY.

Keep the area surrounding the grill free from combustible materials, trash, or combustible fluids and vapors such as gasoline or charcoal lighter fluid. Do not obstruct the flow of combustion and ventilation air.

If the unit is stored indoors ensure that it is cool. If propane is used, the cylinder must be unhooked and the propane cylinder stored outside in a well ventilated area, out of reach of children.

DO NOT USE BRIQUETTES OF ANY KIND IN THE GRILL.

The PCA-2600L Grill is designed for optimum performance without the use of briquettes. Do not place briquettes on the radiants as this will block off the area for the grill burners to vent.Adding briquettes can damage ignition components and knobs, and void the warranty.

Keep the back of the cart free and clear from debris.

Keep any electrical supply cord, or the rotisserie motor cord away from the heated areas of the grill.

Never use the grill in windy conditions. If located in a consistently windy area (oceanfront, mountaintop, etc.) a wind break will be required.Always adhere to the specified clearances.

NEVER USE A DENTED OR RUSTY PROPANE TANK.

CLEARANCE To Non-Combustible Construction

A minimum of 3" clearance from the back of the grill to non-combustible construction is required for the lid to open fully.

DO NOT INSTALL THIS UNIT INTO COMBUSTIBLE ENCLOSURES!

LOCATION

When determining a suitable location take into account concerns such as exposure to wind, proximity to traffic paths and keeping any gas supply lines as short as possible. Locate the grill only in a well ventilated area. Never locate the grill in a building, garage, breezeway, shed or other such enclosed areas without an approved ventilation system. During heavy use, the grill will produce a lot of smoke.

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FEATURES

Section One:

Rotisserie

Motor

Side

Shelf

Rotisserie Rod Assembly

Stainless Steel Lid

Grill Handle

Porcelain Enameled Grates

Side Burner

Rotary Ignition Knob

Tw o Cart Wheels

Burner

Control

Knob

Cart

Drip Tray

Infrared Rotisserie Burner Assembly

Infrared

Safety

Page 6

FIG.04

Attach side burner to grill head as shown. You may need a second person at this stage.

FIG.05

Attach side burner using support brackets between grill and side burner.

IMPORTANT: DO NOT allow children to play on or around the unit, especially

while using the grill or side burner.

INSTALLATION OF SIDE BURNER TO GRILL

Section Two:

FIG.01

Before attaching side burner to grill head make sure all gas connections are secure.

FIG.03

Attach remaining 1/4-20 x 3/4 bolts, (4) total through holes as shown.

FIG.02

First attach the (2) support brackets using (1)1/4-20 X 1/2 bolt and secure with (1) 1/4 keps nut from inside burner on each bracket’s center hole.

Page 7

INSTALLATION OF SIDE BURNER TO GRILL

Section Two:

FIG.06

Using a 7/16” wrench tighten all (4) 1/4 keps nuts inside grill.

FIG.09

Tighten all fittings securely, turn on the gas supply and check for leaks

FIG.07

Place the burner cap onto the burner base. Rotate the cap until it locates properly into the burner base. Set the top grate on the burner making sure the pin locates into the hole on the top surface of the side burner.

Route the side burner gas hose through the hole in the side of the cart (make sure that the black plastic bushings are in place on the cart). Connect the hose together with the “Tee” fitting and tighten securely.

FIG.08

Before any gas connections can be made, the cart must be assembled and the grill head mounted correctly to the cart.

NEVER CONNECT AN UNREGULATED GAS SUPPLY LINE TO THE APPLIANCE. USE THE REGULATOR ASSEMBLY SUPPLIED.

Total gas consumption (per hour) of the PCA-2600L Grill with all burners on “HI”:

26” Grill 40,000 Btu/hr 26” Rotisserie 14,000 Btu/hr Side Burner 11,000 Btu/hr Total 65,000 Btu/hr

The installation of this appliance must conform with local codes or, in the absence of local codes, with the national fuel gas code,ANSI Z223.1a-1988. Installation in Canada must be in accordance with the Standard Can1-b149.1 and/or .2 (installation code for gas burning appliances and equipment) and local codes.

LP TANK REQUIREMENTS

A dented or rusty LP tank may be hazardous and should be checked by your LP supplier. Never use a cylinder with a damaged valve.The LP gas cylinder must be constructed and marked in accordance with the specifications for LP gas cylinders of the U.S. Department of

GAS HOOK-UP

Section Two:

Page 8

FIG.10

Type QCC1 regulator with “Tee” fittings

GAS HOOK-UP

Section Two:

Transportation (DOT).The cylinder must be provided with a shut off valve terminating in an LP gas supply cylinder valve outlet specified, as applicable, for connection type QCC1 in the standard for compressed gas cylinder valve outlet and inlet connection ANSI/CGA-V-1.

Manifold pressure: (operating):10" water column (W.C.), (non-operating) :11.2" water column (W.C.).

LP GAS HOOK-UP:

Ensure that the black plastic grommets are in place and that the hose does not come into contact with the heat shield or the grill head .

CONNECTION:

PCA-2600L orifice for use with LP gas come equipped with a high capacity hose/regulator assembly for connection to a standard 20 lb. LP cylinder (18-1/4" high, 12-1/4" diameter).The (Type 1) LP tank is included.

Hose / regulator assembly is shipped ready for connection to LP tank.

FIG.12

Attach “ Tee” fitting to male end of grill hose.

FIG.11

Carefully place LP tank onto bottom panel of cart.

Page 9

GAS HOOK-UP

Section Two:

FIG.14

Attach “Tee”fitting to male end of side burner hose.

FIG.13

After attaching the hose, make sure the connector snaps into place to prevent gas leaks.

FIG.16

Completed hose and regulator assembly to LP tank.

FIG.15

Attach regulator to tank. Leak check the hose and regulator connections with a soap and water solution before operating the grill. (see Section Two page 9.)

Page 10

LEAK TESTING

Section Two:

Check all gas supply fittings for leaks before each use. It is handy to keep a spray bottle of soapy water near the shut-off valve of the gas supply line. Spray all the fittings. Bubbles indicate leaks.

Disconnected LP cylinders must have threaded valve plugs tightly installed, and must not be stored in a building, garage or any other enclosed area.

The gas must be turned off at the supply cylinder when the unit is not in use.

If the appliance is stored indoors the cylinder must be disconnected and removed from the appliance. Cylinders must be stored outdoors in a well ventilated area out of the reach of children.

ALWAYS CHECK FOR LEAKS AFTER EVERY LP TANK CHANGE.

GENERAL:

Although all gas connections on the Grill are leak tested at the factory prior to shipment, a complete gas tightness check must be performed at the installation site due to possible mishandling in shipment, or excessive pressure unknowingly being applied to the unit. Periodically check the whole system for leaks, or immediately check if the smell of gas is detected.

BEFORE TESTING:

Make sure that all packing material is removed from the grill including the burner tie-down straps.

DO NOT SMOKE WHILE LEAK TESTING.

NEVER LEAK TEST WITH AN OPEN FLAME.

Make a soap solution of one part liquid detergent and one part water.You will need a spray bottle, brush, or rag to apply the solution to the fittings. For LP units, check with a full cylinder.

TO TEST:

Make sure all control valves are in the "OFF" position. Turn the gas supply on. Check all connections from the supply line, or LP cylinder up to and including the manifold pipe assembly. Soap bubbles will appear where a leak is present. If a leak is present, immediately turn off gas supply, tighten any leaking fittings, turn gas on, and recheck.

If you cannot stop a gas leak turn off the gas supply and call:

1-800-305-2557.

Only those parts recommended by the manufacturer should be used on the Grill. Substitution can void the warranty. Do not use the Grill until all connections have been checked and do not leak.

Bottom of Side Burner

Bottom of Grill

BACK VIEW

Test Leak Points of ALL Connections

Check Hoses for Signs of Abrasions, Cracks, or Leaks

LP TANK

FIG.17

Page 11

ADJUSTMENTS & EFFICIENCY

Section Three:

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   

INSTALLER FINAL CHECKLIST

Section Three:

FIG.18

BURNER AIR ADJUSTMENT:

Each grill burner is tested and adjusted at the factory prior to shipment; however, variations in the local gas supply may make it necessary to adjust the burners. The flames of the burners should be visually checked and compared with Figure 18.

Flames should be blue and stable with no yellow tips, excessive noise or lifting. If any of these conditions exist, check if the air shutter or burner ports are blocked by dirt, debris, spider webs, etc. Proceed with air shutter adjustment.

The amount of air which is entrained into a burner is governed by a sheetmetal cup at the inlet of the burner called an air shutter. It is locked in place by a set screw which must be loosened prior to lighting the burner for adjustment.

The air shutter adjustment screws are accessible with a screw driver. Remove the burner by loosening the wing nut as shown (fig. 18). Loosen the lock screw of the air shutter.

MAKE CERTAIN THAT THE BURNERS ARE

SITTING PROPERLY ON THE ORIFICES AND LIGHT THE BURNERS. Adjust according to the following

directions.

TO ADJUST GRILL BURNER FLAME:

BE CAREFUL AS THE BURNER MAY BE VERY HOT.

If the flame is yellow,indicating insufficient air,turn the air shutter counter-clockwise to allow more air to the burner.

If the flame is noisy and tends to lift away from the burner,indicating too much air, turn the air shutter clockwise.

❑ Specified clearances maintained 24” from

combustibles.

❏ All internal packaging removed.

❏ Knobs turn freely.

❏ Burners are sitting properly on orifices.

❏ Each burner lights satisfactorily, individually or with

adjacent burner lit.

❏ Air shutters adjusted.

❏ Pressure regulator connected and set for 11.2" W.C.

LP gas. Gas connections to grill using hose & regulator assembly provided (pre-set for 11.0” water column).

❏ Unit tested and free of leaks.

❏ User informed of gas supply shut off valve location.

USER, PLEASE RETAIN THESE INSTRUCTIONS FOR FUTURE REFERENCE

Page 12

USING THE GRILL & ROTISSERIE

Section Four:

Each burner is rated at 20,000 Btu/hr. The grill burners encompass the entire cooking area and are side ported to minimize blockage from falling grease and debris. Above the burners are stainless steel radiants. Each grill burner has its own igniter. The igniter knobs are located on the lower center portion of the valve panel. Each rotary igniter is labeled on the Lighting Instructions Plate.

USING THE GRILL:

Grilling requires high heat for searing and proper browning. Most foods are cooked at the “HI” heat setting for the entire cooking time. However, when grilling large pieces of meat or poultry,it may be necessary to turn the heat to a lower setting after the initial browning.This cooks the food through without burning the outside. Foods cooked for a long time or basted with a sugary marinade may need a lower heat setting near the end of the cooking time.

1) Make sure the grill has been leak tested and is properly located.

2) Remove any packing material.

3) Light the grill burners using the instructions in this manual.

4) Turn the control knob to “HI” and preheat the grill for 15 minutes.The grill lid is to be closed during the appliance preheat period.

5) Place the food on the grill and cook to the desired doneness.Adjust heat setting, if necessary.The control knob may be set to any position between “HI” and “LO”.

NOTE: The PCA-2600L Grill is designed to grill

efficiently without the use of lava rocks or briquettes of any kind. Heat is radiated by the stainless steel radiant trays positioned beneath the tough porcelain-coated grill racks.

NOTE: The hot grill sears the food, sealing in the

juices.The longer the preheat, the faster the meat browns and the darker the grill marks.

USING ROTISSERIE BURNER:

Your Grill is capable of performing back burner rotisserie cooking.The location of the rear burner allows the placement of the rotisserie basting pan (included) beneath the food to collect juices and drippings for basting and gravy.To flavor the contents of the basting pan, you can add herbs, onion, garlic, or spices. Hams are especially good with the addition of pineapple slices and brown sugar to the basting pan. Light the rear burner as described in the lighting instructions. Once lit, the rotisserie burner will reach cooking temperatures in about 1 minute.

The rotisserie motor is capable of turning up to a 12 lb. cut of meat or poultry.The motor is mounted to a metal channel which attaches to the left side of the grill.The rotisserie motor must be electrically grounded in accordance with local codes or, in the absence of local codes, with the National Electrical Code,ANSI/NFPA 70-1990.

The skewer for the rotisserie is assembled into the motor assembly by placing the pointed end into the motor, and resting the grooved bushing on the support at the opposite side of the grill.The thumbscrew should be inside the grill body. With the skewer pushed as far as possible into the motor, the skewer should rest on the right side of the grill body.To load the skewer begin with the handle in place (see Fig. 19), and slide one of the meat holders (prongs facing away from the handle) onto the skewer. Push the skewer through the center of the food, then slide the second meat holder (prongs toward the food) onto the skewer. Center the product to be cooked on the skewer then push the meat holders firmly together.Tighten the wing nuts with pliers.

It may also be necessary to wrap the food with butchers string (never use nylon or plastic string) to secure any loose portions. Once the food is secure insert the skewer into the motor. It is normal for the skewer to flex when larger cuts of meat are being cooked.After your first use of the rotisserie burner it is likely that the stainless steel adjacent to the burner will darken to a dark blue color.This is a normal property of the non-rusting, type 304 stainless steel used on the Grill.

DO NOT LEAVE THE GRILL UNATTENDED

WHILE COOKING.

FIG.19

Page 13

LIGHTING INSTRUCTIONS GRILL / ROTISSERIE

Section Four:

WARNING: IMPORTANT!

BEFORE LIGHTING. . .

Inspect the gas supply piping or hose prior to turning the gas “ON”. If there is evidence of cuts, wear, or abrasion, it must be replaced prior to use. Do not use the Grill if the odor of gas is present. The pressure regulator and hose assembly supplied with the unit must be used. Never substitute regulators other than those supplied with the grill. If a replacement is necessary,contact the factory for proper replacement.

Screw the regulator (type QCC1) into the tank. Leak check the hose and regulator connections with a soap and water solution before operating the Grill.

TO LIGHT GRILL BURNER:

Turn all knobs to “OFF” then turn on the gas supply. Always keep your face and body as far away from the grill as possible when lighting.

Open the lid, push and turn the control knob to the “LITE” position and immediately rotate the igniter knob next to the burner knob.You’ll hear a snapping sound. At the same time a spark will be provided at the grill burner.It may be necessary to rotate the igniter knob several times until the burner is lit.

If the burner does not light in 4 seconds, turn knobs to “OFF” and wait 5 minutes before trying again for any accumulated gas to dissipate.

TO MATCH LIGHT GRILL:

If the burner will not light after several attempts then the burner can be match lit.

If you’ve just attempted to light the burner with the igniter, allow 5 minutes for any accumulated gas to dissipate. Keep your face and hands as far away from the grill as possible. Hold and pass a lit match over the hole located on the top left for burner on the left (see Fig. 20), or the right hole for the right burner. Push and turn the control knob which is centered on the burner where the lit match is located, to “LITE”. If the burner does not light in 4 seconds turn the knob off, wait 5 minutes and try again.

TO LIGHT ROTISSERIE:

Open the lid, push and turn the control knob to the “LITE” position.

Press the safety valve button,hold in, and begin turning the rotary igniter button located next to the rotisserie knob. It may be necessary to turn the igniter knob several times until the burner lights.

WARNING

ELECTRICAL GROUNDING INSTRUCTIONS

This appliance (rotisserie motor) is equipped with a three-prong (grounding) plug for your protection against shock hazard and should be plugged directly into a properly grounded three-prong receptacle. DO NOT cut or remove the grounding prong from this plug.

The basting pan is FOR ROTISSERIE USE

ONLY. DO NOT

use while grilling. (see

parts list for accessories).

USING THE GRILL & ROTISSERIE

Section Four:

Keep the rotisserie motor electric cord away from the heated surfaces of the grill. When not in use remove and store the motor in a dry location.

Match Light Hole

FIG.20

Page 14

USING THE SIDE BURNER

Section Five:

Keep a spray bottle of soapy water near the gas supply valve and check the connections before each use.

Do not attempt to “LITE” the grill if the odor of gas is present. Call for service 1-800-305-2557

Always ensure that the burner is properly resting on the orifice prior to lighting the burner.

WARNING: IMPORTANT!

USING THE SIDE BURNER:

Inspect the gas supply piping or hose prior to turning the gas “ON”. If there is evidence of cuts, wear or abrasion, it must be replaced prior to use. Do not use the side burner if the odor of gas is present.

WARNING:Always keep your face and body as far away from the burner as possible when lighting.

LIGHTING INSTRUCTIONS:

To light side burner, remove any cooking utensils from the burner grate. Push and turn the control knob counterclockwise to the “LITE” position.This will start the gas flowing.

Turn the rotary spark igniter clockwise next to the burner knob. You’ll hear a snapping sound.At the same time a spark will be provided at the burner igniter. It may be necessary to turn the rotary spark igniter knob several times until gas has filled the line. If the smell of gas is detected and the igniter is not functioning, immediately turn the control knob “OFF”.

Allow 5 minutes for any accumulated gas to dissipate,

then see the following section for “MATCH LIGHTING”.

MATCH LIGHTING:

Hold a lit match near the burner ports, turn the control knob counterclockwise to “LITE”. Move your hand immediately once the burner is lit. Rotate the control knob to the desired setting. Check for proper burner flame characteristics and adjust the air shutters if necessary.Each burner is adjusted prior to shipment; however, variations in the local gas supply may make minor adjustments necessary.

CAUTION:Wait for the burner to cool before making adjustments.

Burner flames should be blue and stable with no yellow tips, excessive noise, or lifting. If any of these conditions exist check that the air shutter or burner ports are not blocked. If the flame is yellow, indicating insufficient air, turn the air shutter counterclockwise to allow more air into the burner.If the flame is noisy and tends to lift away from the burner, indicating too much air, turn the air shutter clockwise to reduce the air opening. To access the open burner air shutter, remove the burner grate.The locking screw is on top of the venturi, loosen, adjust, retighten.

LIGHTING INSTRUCTIONS GRILL / ROTISSERIE

Section Four:

You’ll hear a snapping sound.At the same time, a spark will be provided at the safety probe. Hold the safety valve button in for about 5 seconds or until the burner remains lit.

This is the only burner on the grill with a safety valve. Once lit, turn control knob to desired setting. If the burner does not light within 4 seconds, release the safety valve button and turn the control knob to “OFF”.

If the igniter does not function, the burner can be lit by holding a lit match to the burner with the control knob at “LITE” and the safety valve button pressed.

FIG.21

Burner Ports

Page 15

CARE & MAINTENANCE OF GRILL

Section Six:

Burner ports

STAINLESS STEEL:

The Grill is made from non-rusting and non-magnetic stainless steel.There are many different stainless steel cleaners available.Always use the mildest cleaning procedure first, scrubbing in the direction of the grain. To touch up noticeable scratches in the stainless steel, sand very lightly with dry 100 grit emery paper in the direction of the grain. Specks of grease can gather on the surfaces of the stainless steel and bake on to the surface and give the appearance of rust. For removal use an abrasive pad in conjunction with a stainless steel cleaner.

GRILL RACK:

The easiest way to clean the grill is immediately after cooking is completed and after turning off the flame. Wear a barbeque mitt to protect your hand from the heat and steam. Dip a brass bristle barbeque brush in tap water and scrub the hot grill. Dip the brush frequently in the bowl of water. Steam,created as water contacts the hot grill, assists the cleaning process by softening any food particles.The food particles will fall and burn. If the grill is allowed to cool before cleaning, cleaning will be more difficult.

GRILL BURNERS:

Extreme care should be taken when moving a burner as it must be correctly centered on the orifice before any attempt is made to relight the grill. Frequency of cleaning will depend on how often you use the grill. Ensure the gas supply is off and the knobs are in the “OFF” position. Make sure the grill is cool.

GRILL BURNER CLEANING:

Clean the exterior of the burner with a wire brush. Clear stubborn scale with a metal scraper. Clear any clogged ports with a straightened paper clip. Never use a wooden toothpick as it may break off and clog the port. Shake out any debris through the air shutter.

Use a flashlight to inspect the burner inlet to ensure it is not blocked (see Fig. 22). If obstructions can be seen, use a metal wire coat hanger that has been straightened out.

ORIFICE CLEANING:

With the burner removed, remove the orifice and shine a flashlight through the openings to ensure there is no blockage. Use a needle to clear any debris. Be extremely careful not to enlarge the hole or break off the needle.

TO REASSEMBLE THE BURNERS:

Replace the burner by sliding the air shutter over the brass orifice, centering it in the hole and resting them into the support pins and tighten thumbscrews.

IT IS EXTREMELY IMPORTANT TO CENTER THE BURNER ON THE ORIFICE PROPERLY.

Be careful not to upset the air shutters’ original position (unless readjusting). Make sure it is level and does not rock.

Replace the radiant trays, make sure that it sits level and does not rock.

Light all of the burners and check for proper flame characteristics.

FIG.22

Page 16

CARE & MAINTENANCE OF SIDE BURNER

Section Six:

ENSURE THAT THE GAS SUPPLY IS OFF, AND THE KNOBS ARE IN THE “ OFF” POSITION. MAKE SURE THE SIDE BURNER IS COOL BEFORE REMOVAL.

TO REMOVE BURNER:

Remove the burner grate. Grasp the burner, pull it up and slightly to the rear of the unit so that the venturi tube comes off the brass orifice at the front, and remove.

BURNER CLEANING:

Clean the exterior of the burner with a wire brush. Clear any clogged burner ports with a straightened paper clip. Never enlarge the burner ports. Never use a wooden toothpick as it may break off and clog the port. Shake out any debris through the air shutter. Use a flashlight, as shown (Fig. 23), to inspect the burner inlet to ensure it is not blocked. If obstructions can be seen, clear them using a wire coat hanger that has been straightened out.

ORIFICE CLEANING:

With the burner(s) removed, shine a flashlight into the orifice to ensure that there is no blockage. Use a needle to clear any debris. Remove the orifice by unscrewing if the blockage cannot be removed and push it out from the inside. Never enlarge the orifice.

RE-ASSEMBLY:

Slide the air shutter opening of the venturi tube over the brass orifice at the front inside of the burner box, then lower the burner head onto the support channel. Make sure the rectangular projection on the bottom of the burner drops into the cut-out in the channel. Ensure that the burner is level and does not rock. It is very important that the venturi tube is properly located on the orifice. Light all the burner and check for proper flame characteristics.

The Professional Side Burner will give you years of trouble free service if properly maintained.The body panels and front valve panel and burner hanger are made from non-rusting high grade stainless steel.The burner is a heavy duty cast iron and the venturi tube is aluminized steel.

STAINLESS STEEL:

There are many different stainless steel cleaners available.Always use the mildest cleaning procedure first, scrubbing in the direction of the grain. Do not use steel wool as it will scratch the surface.To touch up noticeable scratches in the stainless steel, sand very lightly with dry 100 grit emery paper in the direction of the grain.

TOP BURNER GRATE:

The top burner grate is porcelain enamel over cast iron for durability.To avoid burns do not clean a hot grate. They may be wiped while in place with hot, soapy water, rinsed and wiped dry. Never immerse a hot grate in water. Due to rapid temperature changes the porcelain may pop off the edges of the grates.Do not be concerned as the base metal, cast iron, soon darkens to blend with the porcelain enamel. Use care when wiping areas where the enamel has popped off, the edges may be sharp. If cleaning necessitates grate removal, care should be taken in lifting them.They are very heavy. Be sure to place them on a protected surface.

FIG.23

Page 17

TROUBLESHOOTING

Section Six:

PROBLEM

Grill won’t light when the igniter is rotated .

Burner flame is yellow or orange, in conjunction with the odor of gas.

Low heat with knob in “HI” position.

WHAT TO DO

Remove the grill rack and the radiant tray.With a mirror, watch the igniter tip.You should see a spark jump from the tip of the igniter when the button is pressed.

If there is no spark . . . is there gas supplied to the unit and is the line purged of air? Can you match light the burner?

Do other burners on the unit operate?

Check the orifice for blockage.

Is the igniter tip clean and free from debris? Sand area lightly. Readjust for 3/16" gap.

Check the burner inlet for obstructions.

Check the air shutter for proper adjustment. .

Is the grill in a dusty area?

Is the fuel hose bent or kinked?

Is there adequate gas supply available? If it is only one burner that appears low, does the orifice or burner need cleaning?

Is the air shutter too far open or closed?

Is the gas supply, or gas pressure low?

Is the grill being preheated for 15 minutes?

If LP, is there gas in the tank?

SPIDER AND INSECT WARNING!!!

Spiders and insects can nest in the burners of this or any other grill, and cause the gas to flow from the front of the burner.This is a very dangerous condition which can cause a fire to occur behind the valve panel, thereby damaging the grill and making it unsafe to operate.

WHEN TO LOOK FOR SPIDERS:

You should inspect the burners at least once a year or immediately if any of the following conditions occur:

1. The smell of gas in conjunction with the burner flames appearing yellow.

2. The Grill does not reach temperature.

3. The Grill heats unevenly.

4. The burners make popping noises.

BEFORE CALLING FOR SERVICE:

If the Grill does not function properly, use the following checklist before contacting your dealer for service.You may save the cost of a service call.

CHECKLIST

Page 18

GRILL PARTS LIST

Section Seven:

b c

1. Control Knob 14117 1a. Bezel 14006-PL 2a. Bezel Safety Valve 14160 2b. Safety Valve Button 14108

3. Drip Tray 30924

4. Rotary Knob 14198 4a. Rotary Igniter 16190

5. Valve Panel 30901-01 5a. End Cap L/H 30900-04 5b. End Cap R/H 30900-03

6. Electrode Grill 16281 6a. Electrode Rotisserie 16282

7. Safety Valve 18110

8. Manifold Assembly 30910-02

9. Gas On/Off Valve 13017

10. Grill Orifice 13005-55

11. Collector Box 32210-01

12. H Burner 12022

13. 2 Bolt & Wing Nut 15147 & 15148

14. Body Assembly 30928

15. Radiant 30923

16. Electrode Cover 30939

17. Thermocouple 13007-2

18. I/R Burner 12021-1

19. Rotisserie Orifice 13025-57 20a. Meat Holder 19010-02 20b. Spit Rod 19082-01 20c. Rotisserie Handle 18040

21. Grill Rack 19060

22. Rear Baffle 30938

23. Service Panel 32027

24. Lid Wrapper 30911-01

25. Handle end cap 18007-PCA

26. Handle Tube 30936-01

27. Side Burner Assembly

(see side burner parts list pg. 19)

28a. Rotisserie Motor Bracket 40126 28b. Rotisserie Body Bkt. Small 40127-02 28c. Rotisserie Body Bkt. Large 40127-01

29. Regulator

30. Hose

31. Rotisserie Pan

32. Grill Cover

33. Quick Disconnect Tee Fitting 13315

34. Hardware Bag 2600

(not shown)

13313

13314

(not shown)

19043

14219

(not shown)

30865-06

Page 19

1. Side Shelf 40113-01

2. Left Side Panel 41159-04

3. Front Panel 41158-01

4.Top Panel 41160-01

5. Right Side Panel 41159-03

6. Bottom Panel 41157-01

7. Caster Stiffener 41123-01

8. Caster Locking 418027

8. Caster w/o Brake 18027-01

9.Wheel 18098

10.Axle 30864-02 10a. Retaining Ring 1/2 dia. 15121-01

11. Snap Bushing 14088

12. LP Tank 18201

CART PARTS LIST

Section Seven:

10A

Page 20

SIDE BURNER PARTS LIST

Section Seven:

1. Body Wrapper w/assy. 30985-03

2. Grate–PC 12086-PC

3. Burner Cap (top burner) 12090

4.Venturi 12092

5. Electrode 12093

6. Burner Base 12089

7. Manifold Assembly 91125

8. Jet Holder 12091

9. Spring Clip 12094

10. Electrode Lead 13 16111-01

11. Gas Valve 13017-01

12. Bracket Valve 30799 * Bracket Valve Screws 15002-26 * Bracket Valve Screws 15001-25

13.Rotary Igniter S/Input 16190

14. Rotary Knob 14198

15. Control Knob 14118

16. Bezel 14006-PL

Page 21

GRILLING HINTS

Section Eight:

FOOD WEIGHT OR FLAME APPROXIMATE SPECIAL INSTRUCTIONS

THICKNESS SIZE TIME AND TIPS

VEGETABLES Fresh

Beets Carrots Tur nips

Onion

Potatoes

Sweet

White

Frozen

Asparagus, Broccoli, Brussel

Sprouts Green Beans, Peas

French Fries

1/2 inch slices

Whole

6 to 8 ounces

Medium

High

Medium

12 to 20 minutes

8 to 20 minutes

40 to 60 minutes

45 to 60 minutes

15 to 30 minutes

Slice. Dot with butter or margarine.Wrap in heavy duty foil. Grill, turning occasionally.

Grill, turning once. Brush occasionally with melted butter or margarine.

Wrap individually in heavyduty foil. Grill, rotating occasionally.

Dot with butter or margarine. Wrap in heavy-duty foil. Grill, turning occasionally.

Place in aluminum foil pan. Grill, stirring occasionally.

GRILL COOKING CHART

The doneness of meat, whether rare, medium, or well done, is affected to a large degree by the thickness of the cut. Expert chefs say it is impossible to have a rare doneness with a thin cut of meat.

The cooking time is affected by the kind of meat, the size and shape of the cut, the temperature of the meat when cooking begins, and the degree of doneness desired.

When defrosting meats it is recommended that it be done overnight in the refrigerator as opposed to a microwave.This in general yields a juicier cut of meat.

Use a spatula instead of tongs or a fork to turn the meat, as a spatula will not puncture the meat and let the juices run out.

To get the juiciest meats, add seasoning or salt after the cooking is finished and turn the meat only once (juices are lost when the meat is turned several times).Turn the meat just after the juices begin to bubble to the surface.

Trim any excess fat from the meat before cooking.To prevent steaks or chops from curling during cooking, slit the fat around the edges at 2-inch intervals.

DO NOT LEAVE THE GRILL UNATTENDED

WHILE COOKING.

Page 22

GRILL COOKING CHART

Section Eight:

MEATS Beef Hamburgers

Steaks Rib, Club, Tenderloin, Porterhouse, T-Bone, Sirloin

Rare (140°)

Medium (160°)

Well-Done (170°)

Lamb Chops & Steaks

Rare (140°)

Medium (160°)

Well-Done (170°)

Pork Chops

Ribs

1/2 to 3/4 inch

1 inch 1-1/2 inch

1 inch 1-1/2 inches

1 inch

1 inch 1-1/2 inches

10 to 18 minutes

8 to 15 minutes

8 to 14 minutes 11 to 18 minutes

12 to 22 minutes 16 to 27 minutes

18 to 30 minutes 16 to 35 minutes

10 to 15 minutes 14 to 18 minutes

13 to 20 minutes 18 to 25 minutes

17 to 30 minutes

15 to 40 minutes 25 to 60 minutes

40 to 60 minutes

Medium

High

High High

Medium to High

Medium Medium

High High

Medium to High

Medium

Medium Medium

Medium

FOOD WEIGHT OR FLAME APPROXIMATE SPECIAL INSTRUCTIONS

THICKNESS SIZE TIME AND TIPS

Grill, turning once when juices rise to the surface. Do not leave hamburgers unattended since a flare-up could occur quickly.

Remove excess fat from edge. Slash remaining fat at 2-inch intervals. Grill, turning once.

Remove excess fat from edge. Slash remaining fat at 2-inch intervals. Grill, turning once

Remove excess fat from edge. Slash remaining fat at 2-inch intervals. Grill, turning once. Cook well done.

Grill, turning occasionally. During last few minutes brush with barbecue sauce, turn several times.

Page 23

GRILL COOKING CHART

Section Eight:

FOOD WEIGHT OR FLAME APPROXIMATE SPECIAL INSTRUCTIONS

THICKNESS SIZE TIME AND TIPS

MEATS

Pork Ham Steaks

(precooked)

Hot Dogs

POULTRY Broiler/Fryer Halved or Quartered

Breasts

FISH AND SEAFOOD

Steaks

Halibut, Salmon, Swordfish

Whole

Catfish Rainbow

Trout

1/2 inch

2 to 3 pounds

3/4 to 1 inch

4 to 8 ounces

High

Medium

Low or Medium

Medium

Medium to High

4 to 8 minutes

5 to 10 minutes

1 to 1-1/2 hours 40 to 60 minutes

30 to 45 minutes

8 to 15 minutes

12 to 20 minutes

Remove excess fat from edge. Slash remaining fat at 2-inch intervals. Grill, turning once.

Slit skin. Grill, turning once.

Place skin side up. Grill, turning and brushing frequently with melted butter, margarine, oil or marinade.

Grill, turning once. Brush with melted butter, margarine or oil to keep moist.

Grill, turning once. Brush with melted butter, margarine or oil.

Page 24

BBQ SALMON

2 Large salmon steaks 2 Tbs. oil Salt & pepper 2 Oz. thin bacon slices 2 Tbs. butter 1 Tbs. lemon juice Spring of parsley Lemon wedges

Preheat the BBQ.

Brush the steaks with oil and season with salt and pepper. Place on BBQ grill and cook for 10 minutes, turning steaks over halfway cooking time.

Meanwhile fry the bacon in a pan on the side burner.Drain on paper towels. Melt the butter in a small saucepan taking care not to discolor it.Arrange the fish and bacon on serving plates. Pour the butter over and sprinkle with lemon juice. Garnish with parsley springs and lemon wedges. Serve with boiled potatoes tossed in butter and sprinkled with chopped parsley and a crisp lettuce salad.

Note: Substitute catfish, halibut or cod for salmon.

PORK CHOPS

4 Pork chops Marinade 1 Large onion 2 Tbs. Lemon juice or vinegar 2 Tbs. Oil

/2 Tsp. Powdered mustard

2 Tsp.Worcestershire sauce

/2 Tsp. Freshly ground black

pepper

1 Tsp. Sugar

/2 Tsp. Paprika

1 Clove garlic

Peel, grate onion, add rest of the ingredients except the pork chops. Mix well. Pour over chops and marinate one hour in a cool place. Turn the BBQ grill on full. Heat 10 minutes. BBQ the chops brushing with the marinade occasionally. Serve with mixed salad, dressed with vinaigrette flavored with fresh dill.

BARBECUED LONDON BROIL

4 to 6 servings

/4 C. Italian dressing 1 Tsp.Worcestershire sauce 1 Tsp. dry mustard

/4 Tsp. thyme, crushed 1 Medium onion, sliced 11/2 Pound flank steak, scored 2 Tbs. butter, melted

Combine first 4 ingredients, add onion and marinate flank steak with it. Refrigerate at least 4 hours or overnight. Remove steak and grill on your preheated BBQ grill. Grill 5 to 7 minutes on each side basting frequently with the marinade. In the meantime sauté onions from the marinade in butter in a skillet on your side burner for 3 minutes.To serve, slice steak diagonally into thin slices, sprinkle onions over top. Garnish with vegetable kabobs.

BAKED CHILI CORN

6 Medium ears corn, husked 3 Tbs. butter or margarine, melted Dash ground cumin Dash ground coriander

About 1/2 hour before cooking, turn the burner on for grill. Place each corn on a heavy duty foil. In a bowl, combine remaining ingredients. Mix well. Brush 11/2 Tsp. butter mixture

over each ear. Close foil and fold up ends to seal. Place on grill. Cook, turning packets occasionally 10 to 12 minutes or until cooked through.

TANGY SEAFOOD KABOBS

1 Lb. large shrimp, shelled &

deveined

/4 Lbs. sea scallops

/3 C. chili sauce

/4 C. cider vinegar 3 Tbs. chopped parsley 1 Tbs. vegetable oil 1 Tbs.Worcestershire sauce

/2 Tsp. prepared horseradish 1 Clove garlic, minced 1 20 Oz. can pineapple chunks in

juice, drained

In medium bowl, combine shrimp and scallops. In small bowl combine chili sauce and next six ingredients. Pour over seafood.Toss to coat. Cover, refrigerate 2 hours.

Half hour before cooking, turn the burner to the grill on full. Drain seafood reserving marinade. On each of twelve 10” skewers, thread 2 shrimps and 2 scallops, alternating with pineapple chunks. Place skewers on grill. Cook 7-10 minutes, often basting and turning.

GRILL RECIPE SUGGESTIONS

Section Nine:

Page 25

BARBECUED POTATOES and CHEESE

11/2 Cups shredded cheddar cheese 1 Can (103/4 oz.) condensed cream

of mushroom soup

/3 Cup milk

2 Tbs. barbecue sauce

/4 Tsp. oregano

/4 Tsp. salt

/8 Tsp. pepper

4 Cups thinly sliced potatoes

(4 medium-sized potatoes)

Preheat grill. Combine cheese, condensed soup, milk, BBQ sauce, oregano, salt and pepper in a large mixing bowl. Stir in potatoes until well coated.Turn into well buttered 11/2 quart rectangular baking dish. Cover dish with aluminum foil. Bake covered 25 minutes on medium with the lid of your BBQ grill closed. Remove foil and continue baking 15 minutes longer or until potatoes are tender. Let stand 5 minutes before serving.

VEGETABLE KABOBS

3 Medium-sized zucchini 12 Cherry tomatoes 12 Fresh mushrooms

Grated Parmesan cheese

Parboil whole zucchini 5 minutes on your side burner or until just tender. Drain and cut into

/2 inch slices. Thread zucchini, tomatoes and mushrooms alternately on each of six skewers. Brush with marinade made of Italian dressing, Worcestershire sauce, mustard and thyme. Grill 5 to 7 minutes turning and basting occasionally. Sprinkle liberally with Parmesan cheese.

FAJITAS

1 1/2 Lb. flank steak or

boned chicken breasts

2 Tbs. oil

/2 Cup lime juice

/2 Tsp. salt

/2 Tsp. celery salt

/4 Tsp. garlic powder

/2 Tsp. pepper

/4 Tsp. oregano

/4 Tsp. cumin

Flour tortillas Lemon

Pound flank steak to 1/4 inch thickness or flatten chicken breasts. Mix oil, lime juice and seasonings in a ziplock bag.Add meat and shake bag to coat the meat. Refrigerate overnight or at least 6 to 8 hours. Wrap tortillas in foil. Remove meat from marinade. Cook on a preheated gas grill for 5 to 8 minutes on each side.While meat is cooking, heat tortillas on grill. Slice meat across grain in thin slices. Place on hot platter. Squeeze lemon juice over.Wrap meat and any of the following toppings in tortillas: chopped tomatoes, guacamole, sour cream, taco sauce.

BEEF AND LAMB KABOBS

Serves 4

/2 Lb. boneless sirloin or beef cut

into 1” cubes

/2 Lb. boneless loin of lamb cut into

1” cubes

/3 C. water, divided

/4 C. chopped onion

2 Tbs. soy sauce

/4 C. vegetable oil, divided 1 Tbs. dark brown sugar 1 Tbs. fresh lemon juice 2 cloves garlic, minced

/4 Tsp. ground cumin

/4 Tsp. ground coriander

/4 Tsp. ground turmeric

/8 Tsp. ground red pepper

/8 Tsp. ground ginger 1 Red pepper cut into chunks 1 Large banana, cut into chunks 8 Small mushrooms

/3 C. smooth peanut butter

In blender, process 1/3 C. water, onion, soy sauce, 2 Tbsp. oil and the next 8 ingredients until smooth. Pour over meat cubes and marinate about 4 hours, turning occasionally. Drain and reserve marinade. Onto to four 12” skewers alternately thread meat, pepper, banana and mushrooms. Preheat grill. Brush the kabobs with oil. Grill 7-8 minutes each side.

Bring marinade to boil on the side burner in a saucepan.Add remaining

/3 C. water and peanut butter. Stir to blend. Heat through. If sauce gets too thick, add 1 Tbs.water. Serve sauce with kabobs.

EGGPLANT CAVIAR

1 Large eggplant 2 Tbs. Olive oil 2 Tbs. wine vinegar 2 Tbs. finely chopped onion

/2 Clove garlic, minced 1 Medium tomato, chopped

Salt and Pepper

Roast eggplant on gas grill over medium flame, turning occasionally until thoroughly cooked.This may take 30 minutes. Remove from grill and cool for handling. Strip off the skin and chop eggplant finely.Add all the seasonings. Chill thoroughly and serve on toast.

GRILL RECIPE SUGGESTIONS

Section Nine:

Page 26

CHICKEN TANDOORI STYLE

8 Large chicken thighs or drumsticks 1 C. plain nonfat yogurt

1/2 C. lemon juice

2 Tsp. salt

1/2 Tsp. cayenne 1/2 Tsp. black pepper 1/2 Tsp crushed garlic 1/2 Tsp. grated ginger

1 Tbs. corn oil

Combine all the ingredients in a large mixing bowl and marinate the chicken for 8 hours in the refrigerator.

Drain the chicken and spread on the spit running the rod on the fleshier side of the bone.

Rotisserie using the rotisserie burner.Cook on medium high heat for 40 minutes basting occasionally with the remainder of the marinade mixture. Serve with sliced onions and lemon wedges.

SPARE RIBS

Marinade:

1 C. soy sauce

/2 C. honey

/2 C. vinegar

/4 C. dry sherry 2 Tsp. chopped garlic 2 Tsp. sugar 1 C. water 1 Chicken bouillon cube 1 Can beer for basting sauce

Marinade ribs for 3 hours. Use marinade for basting by adding beer to it. Place pan under the ribs and baste frequently.

To cook ribs select lean, meaty ribs and accordion pleat them with your spit. Slide four prong meat hook down the length of spit and tighten. At the beginning of the rack and to its center, penetrate the second rib with the pointed end of the spit and push it between the meat. Skip a couple and continue the process until the entire rack is accordion pleated. Fasten the second meat hook into the rack.Turn your rotisserie burner on high. Rotisserie for 50 minutes or until done.

PORK ROAST

Apple Cider Vinegar Basting Sauce:

1 C.Apple Cider Vinegar 6 Oz. water

1/2 Stick butter

Salt, pepper, parsley and garlic seasoning 2 Oz. lemon juice 10 Lbs. pork roast

Time: 1

/2 hours to 2 hours

Bring pork to room temperature before placing it on the spit rod. Place on the rod and test for balance. Light rotisserie burner.Turn control knob to high. Use the above basting sauce for rotising.

TURKEY

12 Lb. turkey

Beer Basting Sauce:

1 Can beer 12 Oz. water 1 Stick butter 1 Tsp. salt 1 Tsp. pepper

/2 Tsp. garlic flakes

1 Tsp. parsley

Thaw the bird completely.Wash inside out. Securely tie the legs and wings.

Light rotisserie burner.Turn to high. Combine all the ingredients for basting sauce in a shallow pan. Place it under the turkey and baste the turkey every 15 to 20 minutes. Cook for approximately 3 hours.The basting sauce combined with turkey drippings makes a delicious gravy.

ROTISSERIE RECIPE SUGGESTIONS

Section Nine:

Page 27

WARRANTY

Section Ten:

Distributed by:

Costco Wholesale Corporation

P. O. Box 34535

Seattle,WA 98124-1535

U.S.A.

1-800-774-2678 U.S.A

SERVICE

Our grill is warranted to be free of factory defects in materials and workmanship for a period of one year from original date of purchase.

If your grill does not operate properly, first thoroughly carry out the instructions provided in Section 6, Troubleshooting, and ensure that the grill is assembled as outlined in this manual. If the problem persists and you feel you require additional information or assistance, contact our manufacturer’s service department at:

1-800-305-2557

WARRANTY

Page 28

As product improvement is an ongoing process, we reserve the right to change specifications or

design without notice.

Litho in USA 09/01

Part No. 10804-01 Rev. B