Grillpro Gt6-269784, 269744, 269747, 269784, 268784 Owner's Manual

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OWNER'S MANUAL
FOR USE WITH L.P. GAS
(LIQUIFIED PETROLEUM GAS)
IN CANADA - PROPANE GAS
ANSI Z21.58/C.G.A. 1.6 - LATEST EDITION
SAFETY……………………………………….2 INSTALLATION………………………………2 L.P. GAS CYLINDER………………………..3 OPD EQUIPPED CYLINDER………….…...4 HOSE & REGULATOR……………….……..4 LEAK TESTING……………………….……..5 VENTURI TUBES………………….………...5 LIGHTING………………………….…………6 OPERATION……………………….…………7 COOKING TECHNIQUES……….………….7 MAINTENANCE…………………….…..…..10 TROUBLE SHOOTING…….………………11 WARRANTY…………………………………12
READ ALL INSTRUCTIONS CAREFULLY BEFORE OPERATING YOUR GAS BARBECUE
RETAIN THESE INSTRUCTIONS FOR FUTURE REFERENCE
Please record your model and serial number here.
Model number
Serial number
Date of purchase
1-800-265-2150 info@omcbbq.com
11420165 03/06
SAFETY INSTALLATION
Your new OMC gas grill is a safe, convenient appliance when assembled and used properly. However, as with all gas-fired products, certain safeguards must be observed. Failure to follow these safeguards may result in damage or injury. If you have questions concerning assembly or operation, consult your dealer, gas appliance serviceman, or your gas company.
FOR YOUR SAFETY
If you smell gas:
1. Shut off gas to the appliance.
2. Extinguish any open flame.
3. Open lid.
4. If odour continues, immediately call your gas
supplier or your fire department.
DO NOT store or use gasoline, or other flammable vapours and liquids in the vicinity of this or any other appliance.
An LP cylinder not connected for use shall not be stored in the vicinity of this or any other appliance.
CAUTION
FOR OUTDOOR USE ONLY.
IF STORED INDOORS, DETACH AND LEAVE
CYLINDER OUTDOORS.
THIS APPLIANCE MUST NOT BE OPERATED UNATTENDED.
SPECIAL CARE MUST BE TAKEN TO KEEP SMALL CHILDREN AWAY FROM HEATED SURFACES.
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:
(CANADA) CSA C22.1 Canadian Electrical Code and (U.S.A.) ANSI/NFPA No. 70-Latest Edition
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.
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”
1. This appliance must be installed in accordancewith the local code, or in the absence of local codes, with either the
54,or CAN/CGA-B149.1 Natural Gas and Propane Installation Code.
2. The appliance must be located away from combustible surfaces by at least 30”/76cm from each side, and 30”/76cm from the rear.
3. Do not operate this appliance under any overhead roof construction or foliage.
4. This appliance is for OUTDOOR USE ONLY, DO NOT operate in garage, shed, balcony or other such enclosed areas.
5. DO NOT restrict the flow of air to the appliance.
6. Keep the area surrounding the appliance free of combustible materials, gasoline, and all flammable liquids and vapours.
7. This appliance is not intended to be installed in, or on, recreational vehicles and/or boats.
National Fuel Gas Code, ANSI Z223.1/NFPA
LP GAS CYLINDER PLACEMENT
8. Cylinders must be installed according to assembly instructions using retainers provided.
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LP GAS CYLINDER
QCC®-1 QUICK CLOSING COUPLING
All models are designed to be used with an LP gas cylinder equipped with the new QCC system.
®
The QCC
-1 system incorporates new safety features required by the Canadian Standards Steering Committee and the American National Standards Institute (ANSI).
Gas will not flow until a positive connection has been
made.
A thermal element will shut off the flow of gas between
240° and 300° F.
When activated, a Flow Limiting Device will limit the flow
of gas to 10 cubic feet per hour.
NIPPLE WITH FLOW SHUT OFF LIMITING DEVICE VALVE HEAT SENSITIVE CYLINDER HAND WHEEL
REGULATOR
CHECK VALVE
The LP Gas Cylinder is not included with the Gas Grill.
Be sure to purchase one with the QCC recognized by the external threads on the inlet port of the valve. QCC
®
equipped cylinders are available from your
Gas Grill Dealer.
Any attempt to connect the regulator, by use of adapters or any other means, to any other valve could result in damage, fire or injury and may negate the important safety features designed into the QCC system.
®
-1 Quick Closing Coupling
®
valve. This valve is
®
-1
SPECIFICATION:
1. All LP gas cylinders used with this appliance must be
constructed and marked with the specifications for LP Gas Cylinders in accordance with the Canadian Transport Commission (CTC) for use in Canada, or the U.S. Department of Transport (DOT) for use in the U.S.A.
2. The LP gas cylinder used for this appliance must not
have a capacity larger than 20 lb.(9 kg). Approximately 18" (46cm) high 12" (31cm) diameter
3. All LP gas cylinders used with this appliance should be
inspected at every filling and re qualified by a licensed
service outlet at the expiry date (10 years), in
The cylinder supply system must be arranged for
vapour withdrawal.
The cylinder must include a collar to protect the cylinder
valve.
The cylinder valve must include a safety relief device
having direct communication with the vapour space of the cylinder.
HANDLING:
1. Government regulations prohibit shipping full LP gas cylinders. You must take your new cylinder to a LP gas dealer for filling.
2. A filled LP gas cylinder is under very high pressure. Always handle carefully and transport in the upright position. Protect the valve from accidental damage.
3. Do not tip the LP gas cylinder while connecting it to the regulator. Fasten the cylinder securely during transport, use and storage.
4. If the cylinder is tipped after it is connected to the regulator, shut off the gas, disconnect the regulator and have it checked before using again.
STORAGE:
1. Store the LP gas cylinder outdoors in a well ventilated place.
2. Do not store the LP gas cylinder in direct sunlight, near a source of heat or combustion.
3. If you intend to store the grill indoors, disconnect and remove the LP gas cylinder first. Disconnected cylinders must have plugs installed and must not be stored in a building, garage or any other enclosed area.
4. Keep out of the reach of children.
5. When the LP gas cylinder is connected to the gas grill, the gas grill and LP gas cylinder must be stored outside in a well ventilated place.
OPERATION:
1. Never connect your gas grill to an LP gas cylinder without the regulator provided, and NEVER TO AN UNREGULATED LP GAS SUPPLY. The gas regulator supplied with the appliance must be used.
2. Always leak test the LP gas cylinder to regulator connection when connecting the LP gas cylinder to the appliance. See "Leak Testing".
3. Do not operate appliance if the smell of LP gas is present. Extinguish all flame and determine source of LP gas before proceeding. Do not ignite the appliance until the LP gas leak has been found and sealed.
4. Always shut off LP gas cylinder valve when the appliance is not in use.
accordance with the DOT (USA) and CTC (Canada) codes for LP Gas Cylinders.
4. All LP gas cylinders used with this appliance must be provided with a shutoff valve terminating in a cylinder valve outlet No. 510, specified in the Standard for Compressed Gas Cylinder Valve Outlet and Inlet Connection (USA) ANSI/CGA-V-1-1977 (Canada) CSA B96.
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OPD EQUIPPED CYLINDER HOSE & REGULATOR
OVERFILL PREVENTION DEVICE
Effective January 1, 1998, the standard for outdoor gas appliances, ANSI Z21.58/CAN/CGA-1.6, requires that appliances are to be used with cylinders equipped with an Overfill Prevention Device (OPD).
The OPD is designed to reduce the potential for the overfilling of propane cylinders, thus reducing the possibility of relief valve discharges of raw propane. The new OPD causes a slower purge/fill operation. Some consumers have been advised by filling stations that these cylinders are “defective”. This is not a defect. Some propane filling stations may not be aware of this new device and its effect on the purge/fill operation.
New OPDs coming onto the market have new technology that allows for much greater BTU outputs which will decrease the amount of time it takes to purge a cylinder.
Identification
To identify these cylinders, the new OPD handwheel has been standardized to the shape shown.
All models are equipped with a hose and regulator with a
®
QCC
-1 Quick Closing Coupling.
1. The QCC® coupling contains a magnetic Flow Limiting Device which will limit the flow of gas should there be a leak between the regulator and the appliance valve. This device will activate if the cylinder valve is opened while the appliance valves are open. Be sure the appliance
valves are off before the cylinder valve is opened to prevent accidental activation.
®
2. The QCC wheel that will cause the back check module in the QCC
coupling incorporates a heat sensitive hand
®
cylinder valve to close when exposed to temperatures between 240° and 300°F. Should this occur, do not attempt to reconnect the nut. Remove hose/regulator assembly and replace with a new one.
3. The pressure regulator is set at 11 inches WC (water column) and is for use with LP gas only. The hose and hose couplings comply with CGA Standard CAN 1.83. No modifications or substitutions should be attempted.
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 seal in the QCC
cylinder valve when replacing LP gas cylinder or once per year whichever is more frequent. Replace seal if there is any indication of cracks, creases, or abrasion.
6. Inspect hose before each use of the barbecue. If the hose is cracked, cut, abraded or damaged in any way, the appliance must not be operated.
7. For repair or replacement of hose/regulator assembly, contact your dealer or approved service centre.
Connection
1. Be sure cylinder valve and appliance valves are "off".
2. Place full LP gas cylinder on base mounting lip and secure top collar as per assembly instructions.
3. Center the nipple in the cylinder valve and hold in place. Using other hand, turn the hand wheel clockwise until there is a positive stop. Do not use
tools. Hand tighten only. When making the connection, hold the regulator in a straight line with the cylinder valve, so as not to cross thread the connection.
4. Leak test connections. See "Leak Testing".
5. Refer to lighting instructions. To avoid activating the
Flow Limiting Device when lighting, open cylinder valve slowly with the appliance valves off. If the
Flow Limiting Device is accidentally activated, turn off cylinder valve and appliance valves, wait 10 seconds to allow the device to reset, open cylinder valve slowly, then open the appliance valve.
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LEAK TESTING VENTURI TUBES
All factory-made connections have been thoroughly 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 BARBECUE.
TEST THE CYLINDER VALVE FOR LEAKS EACH TIME THE CYLINDER IS FILLED.
TEST FOR LEAKS EVERY TIME YOU CONNECT A GAS FITTING.
DO NOT SMOKE!
NEVER TEST FOR LEAKS WITH A LIGHTED
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 cylinder valve and appliance valves are "off".
3. Connect LP gas cylinder. See "Hose and Regulator".
4. Prepare a soap solution of one part water, one part liquid detergent.
5. With a full gas cylinder, open cylinder slowly.
6. Brush the soap solution on each connection.
KEEP VENTURI TUBES CLEAN.
Blockages caused by spiders insects and nests
can cause a flashback fire.
Although the barbecue might still light, the backed up gas might also ignite and cause a fire around the venturi tubes at the control panel or side burner.
VENTURI TUBE SPIDER WEB
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 barbecue does not reach temperature.
3. Your barbecue heats unevenly.
4. The burners make popping noises.
If your barbecue is equipped with a side burner or rear burner:
a. Place finger tip over the opening in the orifice at the
end of hose. b. Turn "SIDE"/"REAR" control to "HI". c. Brush soap solution on each connection between
orifice and control valve. d. Turn "SIDE"/"REAR" control to "OFF".
ORIFICE
7. A leak is identified by a flow of bubbles from the area
of the leak.
8. If a leak is detected, close the gas cylinder "shut-off"
valve, tighten the connection and retest (Step 5).
9. If the leak persists, contact your barbecue dealer for
assistance. Do not attempt to operate appliance if a
leak is present.
Inspecting & Cleaning Venturi Tubes
1. Turn off gas at the source. i.e. the gas cylinder or supply line for natural gas.
2. When barbecue is cool, remove burner fasteners from bottom, lift the burner from the barbecue housing.
3. Clean the venturi tubes with a pipe cleaner or venturi cleaning tool (Accessory #18270).
4. Lower the burner into position in the barbecue housing, making sure that the venturi tubes are correctly aligned and fitted on the orifices.
5. Secure burner with burner fasteners.
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LIGHTING
9b. For Side Burner: Push and turn side burner control knob to "Hi." Push or rotate the ignitor knob 3 or 4 times. Burner should ignite within 5 seconds. Note: To light burner with a match follow steps 1
thru 8 above.
Apply lighted match to burner ports. Push in the side burner control knob and turn to "Hi". Burner should ignite within 5 seconds.
9c. For Rear Burner Rotisserie: Warning - Do not operate the main burner
simultaneously with the rear burner as this may result in a grease fire and/or damage to the barbecue.
Caution: Rear burner must be in place before
operating the control knob.
A. LEFT BURNER CONTROL F. MANUAL LIGHTING HOLE B. RIGHT BURNER CONTROL G. HANDLE C. SIDE BURNER CONTROL H. SIDE BURNER D. REAR BURNER CONTROL I. CYLINDER VALVE E. IGNITOR J. REGULATOR
1. The appliance must be assembled as per the assembly instructions.
2. Check that your gas cylinder is full and properly connected to the regulator.
3. Check that there are no gas leaks in the gas supply system. See Leak Testing.
4. Check that the venturi tubes are properly located over the gas valve orifices.
5. Check that both Main Burner and Side Burner ignition wires are connected.
6. Read carefully all instructions contained on the information plate attached to the barbecue.
7. WARNING: Open lid before lighting.
8. Set control knobs to "OFF" and turn on the gas supply.
9a. For Main Burner: Push and turn either main burner control knob to
"Hi".
Push or rotate the ignitor knob 3 or 4 times or match
light.
Burner should ignite within 5 seconds. (Ignition may perform better with right control knob
or both control knobs set at medium.)
Note: To light burner with a match follow steps 1
thru 8 above.
Insert lighted match through lighting hole located at
the bottom right of the grill housing.
Push and turn right main burner control knob to "Hi". Burner should ignite within 5 seconds. After the right burner is lit, push and turn left main
burner control knob to "Hi". Left burner will ignite automatically.
REMOVE THE WARMING RACK.
Follow steps 1 thru 8. Place lighted match near rear burner ports. Push and turn rear burner control knob to "Hi". Burner should ignite within 5 seconds.
It is important to have lighted match near burner
ports BEFORE turning the control knob.
10. Caution - Check your barbecue after lighting.
CHECK FLAME BURNER
All the ports on the burner should show a 2.5cm flame on "Hi" setting.
BURNER PORTS
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".
1. You smell gas.
2. If a flashback fire occurs.
3. Your barbecue 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 right control knob
or both control knobs set at medium.
2. If any burner will not light, consult "Trouble Shooting Guide". If problem cannot be resolved, do not attempt to operate the appliance; contact your dealer or approved service centre.
SHUT DOWN
1. Turn off cylinder valve.
2. Turn control knobs to "OFF".
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OPERATION COOKING TECHNIQUES
Burn-off. Before cooking on your gas barbecue for the
first time, burn off the barbecue to rid it of any odors 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". 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. It is necessary to preheat the barbecue with the lid closed for a short time before cooking certain foods. Food that requires a HIGH cooking temperature needs a preheat period of six to ten minutes; food that requires a lower cooking temperature needs only a period of two to five minutes. There is no need to preheat for casseroles or other food that requires slow cooking.
Lid Position. The position of the lid during cooking is a matter of personal preference, but the barbecue cooks fastest, 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, rotisserie and convection cooking.
Vaporization Systems. OMC Gas Grills are designed for use with either Ceramic Briquets or Flav-R-Wave or Flav-R-Cast vaporization systems. Ceramic Briquets are only to be used with the Briquet Grate supplied or specified. They are not to be used with Flav-R-Wave or Flav-R-Cast. Only one layer is to be used. Place evenly.
COOKING TEMPERATURES HIGH Setting. With the control knobs at HIGH, the
surface temperature at the cooking grid is approximately 550° F (290° C) when the barbecue is warmed up. Use this setting only for fast warm-up, for searing steaks and chops, and for burning food residue from the cooking grids and briquets after the cookout is over. Rarely, if ever, do you use the HIGH setting for extended cooking.
Medium Setting. With the control knobs at MEDIUM, the temperature inside the barbecue is approximately 450° F (230°C) with the lid down. Use this setting for most grilling, roasting, and baking, and for cooking hamburgers and vegetables.
Low Setting. With the control knob at LOW, the temperature inside the barbecue is approximately 350° F (175° C). Use this setting for all smoke cooking, rotisserie cooking, and when cooking very lean food such as fish.
These temperatures are approximate only and vary with the outside temperature and the amount of wind.
PREPARATION:
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.
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. Trim excess fat from meat to minimize the "flare­ups" that are caused by dripping grease.
4. To avoid the problem of food sticking to the cooking grid, coat the grids with vegetable oil or non-stick spray before lighting the burners.
5. Pre-heat the barbecue to the desired temperature with the cover closed, before starting to cook.
6. Vegetables are best done in aluminum foil with enough moisture to create steam. Cooking time for vegetables will be similar to baking or steaming on the electric range.
7. Check the gas supply before starting the barbecue.
MEAT THERMOMETER GUIDE:
BEEF/LAMB RARE 55°C (130°F) BEEF/LAMB MEDIUM 66°C (150°F) BEEF/LAMB WELL DONE 71°C (160°F) VEAL WELL DONE 65°C (150°F) PORK WELL DONE 77°C (170°F) POULTRY WELL DONE 77°C (170°F)
GRILL COOKING
Grill cooking is the most popular form of barbecuing. The techniques are dictated by personal taste.
1. Hold the salt when cooking meats on the barbecue. The meat will stay juicier if the salt is added after cooking.
2. Don't baste meats until they are one-third to one-half cooked. Sauces with tomato, sugar, and oil burn easily and can produce unappetizing results if allowed to burn.
3. To prevent steaks from "drying out", use tongs rather than a fork and start on "HIGH" to sear the meat and seal the juices in. Reduce the heat when the meat is well browned. Generally, thicker cuts of meat will stay moist better on a barbecue.
4. To test when the meat is done, make a small cut at the thickest section or near the bone to check colour.
5. For best results, don't let the flames reach the food. If "flare-ups" occur, remove the food. This will eliminate the "burned taste", particularly for chicken and pork.
When cooking by the convection or rotisserie method, use a meat thermometer for best results.
7
COOKING TECHNIQUES
GRILL COOKING
6. Grilling with the cover closed on low heat will enhance the "smoked" flavour.
7. After cooking, close the cover and turn burners to "HIGH" for approximately 10 minutes to burn off any residue on the grids and briquets.
8. For additional heat adjustment use two position cooking grid to raise and lower cooking surface.
GRILL COOKING GUIDE:
MEAT SIZE/WEIGHT TEMP. RARE WELL
HAMBURGER PATTIES LOW-MED 12 - 14 MIN STEAKS 1" THICK MED 8 - 12 MIN STEAKS 1"-2" THICK MED 16 - 24 MIN LAMB CHOPS 2" THICK LOW-MED 15 - 25 MIN PORK CHOPS 1" THICK LOW-MED 25 - 30 MIN SPARE RIBS WHOLE LOW 40 - 60 MIN CHICKEN WINGS WHOLE LOW 25 - 35 MIN CHICKEN BREAST WHOLE LOW 30 - 45 MIN FISH FILLET 1½" THICK LOW-MED 15 - 20 MIN LOBSTER (SPLIT) WHOLE/TAILS LOW 15 - 20 MIN
COOKING TIME
DONE
CONVECTION COOKING
This method is ideal for roasting large cuts of meat with or without a rotisserie.
1. Set up the barbecue before lighting. Place drip pan on top of briquets, beneath centre of food. Put half to one inch of water in the drip pan. Fruit juice, wine or a marinade may also be added to enhance the flavour. Do not let the drip pan run dry.
2. For roasting without a rotisserie, place meat in a roasting rack directly on the grids.
3. In most cases convection cooking is best with the cover closed and the heat reduced.
4. Turn barbecue off and allow it to cool before removing drip pan. The fat drippings are highly flammable and must be handled carefully to avoid injury.
ROTISSERIE COOKING
1. The rotisserie can accommodate up to 7 kg (15 lb) of meat with the limiting factor of rotating clearance. For best results the meat should be centered on the centre line of the spit to eliminate an out-of-balance condition.
3. Fasten the meat securely on the spit prior to placing it on the barbecue. For poultry, tie the wings and legs in tightly to avoid contact with drip pan.
4. In most cases rotisserie cooking is best with the cover closed and the heat reduced.
5. Prior to placing the meat on the barbecue, baste the meat with vegetable oil. This will enhance the browning on the outside of the meat.
6. For most applications of rotisserie cooking, a drip pan is recommended to catch the drippings. Place drip pan on top of briquets, beneath centre of food. Put half to one inch of water in the drip pan. Fruit juice, wine or a marinade may also be added to enhance the flavour. Do not let the drip pan run dry. For cooking without a drip pan, close attention must be paid to avoid the risk of grease fire.
7. Use oven mitts when handling the spit or working around the barbecue to avoid injury.
8. Turn barbecue off and allow it to cool before removing drip pan. The fat drippings are highly flammable and must be handled carefully to avoid injury.
CONVECTION/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
Rear Burner Rotisserie
Certain models feature a rear burner for rotisserie cooking. The rear burner rotisserie method is the ultimate for cooking roasts and fowl. With the heat source located behind the food, there is no chance of a flare up caused by fat drippings to burn or spoil your dinner. Cook with confidence knowing you will get perfect results every time. A dish or drip pan placed below the spit will collect the juices for basting or for preparing a sauce.
2. The rotisserie can be used with a cooking grid if space allows. Place the meat closest to the handle on the spit to make handling easier.
1
The spring loaded rear burner may be easily removed when not in use.
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