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

CONTENTS

SAFETY……………………………………….2

INSTALLATION………………………………2

L.P. GAS CYLINDER………………………..3

OPD EQUIPPED CYLINDER………….…...4

HOSE & REGULATOR……………….……..4

LEAK TESTING……………………….……..5

VENTURI TUBES………………….………...5

Please record your model and

serial number here.

Model number

Serial number

Date of purchase

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

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

National Fuel Gas Code, ANSI Z223.1/NFPA

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.

LP GAS CYLINDER PLACEMENT

8. Cylinders must be installed according to assembly

instructions using retainers provided.

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

-1 Quick Closing Coupling

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

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.

HAND WHEEL

REGULATOR

CHECK VALVE

The LP Gas Cylinder is not included with the Gas Grill.

Be sure to purchase one with the QCC

valve. This valve is

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

-1

system.

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

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.

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.

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.

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

coupling incorporates a heat sensitive hand

wheel that will cause the back check module in the

QCC

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.

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.

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.

• 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.

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.

LIGHTING

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.

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.

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

BURNER PORTS

All the ports on

the burner should

show a 2.5cm

flame on "Hi"

setting.

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".

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.

When cooking by the convection or rotisserie method,

use a meat thermometer for best results.

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 "flare-

ups" 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.

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:

COOKING TIME

MEAT SIZE/WEIGHT TEMP. RARE WELL

DONE

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

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.

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.

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.

The spring loaded rear burner may be easily removed

when not in use.

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