Kenmore Elite 141.176801 User Manual

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Owner's Manual

Liquid Propane Gas Grill

Model141.166801

Natural Gas Grill

Model141.176801

,®

WARNING:

Read this Owner's Manual carefully and be sure your gas grill is properly assembled, installed and

maintained. Failure to follow these instructions could result in serious bodily injury and!or property

damage. This gas grill is intended for outdoor use only and is not intended to be installed in or on

recreational vehicles or boats.

Note to Installer: Leave this Owner's Manual

with the consumer after delivery and/or installation.

Note to Consumer: Leave this Owner's Manual

in a convenient place for future reference.

Sears, Roebuck and Co.,

Hoffman Estates, IL 60179 U.S.A.

P80103001C - Rev: 2003/09/10

Warranty ..................................................... 2

Safety Instructions ..................................... 2

Hardware ............................................................ 6

Parts Diagram and Lists ........................ 7

Assembly Instructions ............................... 11

Lighting Instructions .................................. 16

Cleaning and Maintenance Instructions .... 18

Frequently Asked Questions .................. 20

Cooking Instructions ................................ 21

Cooking Guide and Recipes ................ 22

For the Lifetime of this Kenmore Elite Grill, Sears

will repair or replace, at our option, any Exterior

Stainless Steel or Aluminum Casting Parts (except for paint loss).

Full 2-Year Warranty on Grill:

For 2 years from the date of purchase Sears will repair

or replace, at our option, any grill part (except for paint

loss, rusting and ignitor battery) that is defective in material or workmanship.

/_k WARNING

Combustion byproducts produced when using

this product contain chemicals known to the

State of California to cause cancer, birth defects, or other reproductive harm.

Z_ WARNING

Failure to comply with these instructions could result in a fire or explosion that could cause serious bodily injury, death, or

property damage.

Ak WARNING

Your grill will get very hot. Never lean over the cooking area while using your grill. Do not touch cooking surfaces, grill housing, Lid or any other grill parts while the grill is in operation, or until the grill has cooled down after use.

Failure to comply with these instructions may result in serious bodily injury.

FOR YOUR SAFETY

1. Do not store or use gasoline or other flam-

mable material and liquids in the vicinity of this

or any other appliance.

2. ALP cylinder not connected for use must net

be stored in the vicinity of this or any other

appliance.

Limited 3 Year Warranty on Selected Grill Parts:

From 2 years after the date of purchase for a 3-year period, Sears will replace Flame Tamers, Cooking

Grids, Burners and All Other Parts (except for ignitor battery) if they are defective in material or workman-

ship. You will be charged for labor.

Warranty Service

Warranty service is available by contacting the ® nearest Sears Service Center at 1-800-4-MY-HOME

Warranty Restrictions

• This warranty is void if grill is used for com- mercial or rental purposes.

• This warranty applies only when the grill is used in the United States.

• This warranty gives you specific legal rights, and you may also have other rights which vary

from state to state.

Sears, Roebuck and Co., Dept. 817WA, Hoffman Estates, IL 60179

FOR YOUR SAFETY

If you smell gas:

1. Shut off gas to the appliance.

2. Extinguish any open flame.

3. Open Lid.

4. If odor continues, immediately call your gas supplier or your fire department.

IMPORTANT: Your Kenmore LP Gas Grill cannot be converted to use Natural Gas. Attempting to do

so is extremely hazardous and will also void the grill warranty.

Grill Installation Codes This gas gdll must be installed in accordance with

all local codes. In areas without local codes, follow the latest edition of the National Fuel Gas Code

ANSI Z223.1. and National Electrical Code ANSI! NFPA 70 In Canada, installation must conform to standard CAN/CGA lb149.1 or 1-b149.2 (Installation

Code for Gas Burning Appliances and Equipment) and all local codes.

Correct LP Gas Tank Use LP gas grill models are designed for use with a

standard 20 lb. Liquid Propane Gas (LP gas) tank, not included with grill box. Never connect your gas

grill to an LP gas tank that exceeds this capacity. A tank of approximately 12 inches in diameter by

©Sears, Roebuck and Co.

18-1/2incheshighis the maximumsizeLPgas

tankto use.Youmust usean"OPD" gas tank

which offers an Overfill Prevention Device. This safety feature prevents the tank from being

overfilled which can cause malfunction of the LP gas tank, regulator and/or grill.

The LP gas tank must be constructed and

marked in accordance with specifications of the U.S. Dept. of Transportation (DOT). In Canada, the LP gas tank must meet the Canadian Transporta-

tion and Communications (CTC) specifications. Also

be sure to read and follow all LP instructions below.

1. The LP gas tank has a shutoff valve, termi- nating in an LP gas supply tank valve outlet, that is compatible with a Type 1 tank con- nection device. The LP gas tank must also have a safety relief device that has a direct connection with the vapor space of the tank.

2. The tank supply system must be arranged for vapor withdrawal.

3. The LP gas tank used must have a collar to protect the tank valve.

Proper Placement and Clearance of Grill Never use your gas grill in a garage, porch, shed, breezeway or any other enclosed area. Your gas gdll is to be used outdoors only, at least 24 inches from the back and side of any combustible surface. Your

gas grill should not be placed under any surface that will burn. Do not obstruct the flow of ventilation

air around the gas grill housing. This outdoor gas grill is not intended to be installed in

or on recreational vehicles and/or boats.

• Never connect an unregulated LP gas tank to

your gas grill. The gas regulator assembly supplied with your gas gdll is adjusted to have an outlet pressure of 11" water column (W.C.) for connection to an LP gas tank.

• Only use the regulator and hose assembly

supplied with your gas grill. Replacement

regulators and hose assemblies must be those

specified by Sears.

• Have your LP gas tank filled by a reputable

propane gas dealer and visually inspected and re-qualified at each filling.

• Never fill the gas tank beyond 80% full.

Have your propane gas dealer check the release valve after every filling to ensure that it

remains free of defects.

• Always keep LP gas tanks in an upright

position.

• Do not store (or use) gasoline or other flammable

vapors and liquids in the vicinity of this gas grill.

• An LP gas tank that is not connected for use must

NOT be stored on bottom shelf or in the vicinity of

this or any other gas gdll.

• Do not subject the LP gas tank to excessive heat.

• Never store an LP gas tank indoors. If you

store your gas gdll in the garage or other indoor

location, always disconnect the LP gas tank

first and store it safely outside.

• LP gas tanks must be stored outdoors in a well-ventilated area and out of the reach of

children. Disconnected LP gas tanks must not

be stored in a building, garage or any other

enclosed area.

• When your gas gdll is not in use the gas must be turned off at the LP gas tank.

• The regulator and hose assembly must be inspected before each use of the gdll. If there

is excessive abrasion or wear or if the hose is cut, it must be replaced prior to the gdll

being used again.

• Keep the gas regulator hose away from hot

grill surfaces and dripping grease. Avoid

unnecessary twisting of hose. Visually inspect hose prior to each use for cuts, cracks,

excessive wear or other damage. If the hose appears damaged do not use the gas gdll.

Call Sears at 1-800-366-PART (1-800-366-7278)

for a Sears authorized replacement hose.

• Never light your gas gdll with the lid closed

or before checking to ensure the burner tubes are fully seated over the gas valve orifices.

• Never allow children to operate your grill. Do not allow children to play near your grill.

WARNING

A strong gas smell, or the hissing sound of gas indicates a serious problem with your gas grill or the LP gas tank. Failure to immediately follow the steps listed below could result in a fire or explosion that could cause serious bodily injury, death, or prop-

erty damage.

• Shut off gas supply to the gas grill.

• Turn the Control Knobs to OFF position.

• Put out any flame with a proper fire extin-

guisher.

• Open Grill Lid.

• Get away from the LP gas tank.

• Do not try to fix the problem yourself.

• If odor continues or you have a fire you

cannot extinguish, call your fire department.

Do not call near the LP gas tank because your telephone is an electdcal device and could create a spark resulting in fire and/or explosion.

NOTE: The normal flow of gas through the regulator and hose assembly can create a humming noise. A low volume of noise is perfectly normal and will not interfere with operation of the grill. If humming noise is loud and excessive you may need to purge air from the gas line or reset the regulator excess gas flow device. This purging proce- dure should be done every time a new LP gas tank is connected to your gdll. For help

with this procedure refer to page 17, step 4,

or call the Customer Service Helpline for assistance, 8am - 8pm CST, Monday through Fdday 1-888-317-7642.

Figure 1 (Natural gas model only)

IMPORTANT: your Kenmore Natural Gas Grill cannot

be converted to use LP Gas. Attempting to do so is extremely hazardous and will also void the grill

warranty.

Your natural gas grill isdesigned to operate on

natural gas only, at apressure of 7" water column (W.C.) (1/4 psi or 1.75 kpa), regulated atthe residential meter. Check with your gas utility

company for local gas pressure and with your

local municipality for building code requirements. If

your residential gas line pressure has not been

regulated to 7" W.C., contact your local gas utility

company for professional assistance.

It is recommended that aShutoff Valve be installed

at the gas supply source outdoors. Install at a point after the gas pipe exits the outside walt and before the quick-disconnect hose, or install it at the point

before the gas line piping enters the ground. See Fig. 1.

• Pipe sealing com pound orpipe thread tape resistant to the action of natural gas must be used on ait male

pipe threads when making the connection.

Disconnect your gas grill from fuel source when the gas supply is being tested at high pressures. This gas grill and its individual shutoff valve must

be disconnected from the gas supply pipe system during any pressure testing of that system at

pressure in excess of 1/2 psi (3.5kpa).

TO GRILL

OUTSIDE WALL

MALE --.

FITTING

LOCKING SHUT OFF

QUICK DISCONNECT

INSIDE

WALL

GAS SUPPLY

SHUT OFF

Turn off your gas grill when the gas supply is

being tested at low pressures. The grill must be

isolated from the gas supply pipe system by closing its individual manual shutoff valve during

any pressure testing of the gas supply pipe system at pressures equal to or less than 1/2 psi

(3.5kpa).

CAUTION:Spidersandsmallinsectsocca- sionallyspinwebsor makenestsin the grill BurnerTubesduringtransitandwarehousing. Thesewebscanleadto a gasflowobstruc-

tionwhichcouldresultin a fire in andaround theBurnerTubes.Thistypeof fire is known

as a "FLASHBACK"andcan causeserious damageto yourgrillandcreatean unsafe

operatingconditionfor theuser. To reducethechanceof "FLASHBACK",you

mustcleanthe burnertubesbeforeassem- blingyourgrill, andat leastoncea monthin

latesummeror earlyfall whenspidersare mostactive.Alsoperformthis BurnerTube cleaningprocedureif yourgdllhas not been usedfor an extendedperiodoftime.

To reducethe chanceof "FLASHBACK"(see

CAUTIONat right)cleanthe BurnerTubesand Burnersbeforefully assemblingyourgdtl.

RemovetheCotterPinfromthe rearunderside

of eachBurnerusinga pairof longnosepliers.

Carefullylift eachBurnerupandawayfromthe GasValveOdfice,thenreferto Figure1 and performoneof thesethreecleaningmethods:

Bend a stiff wire, (a lightweight coat hanger works well) into a small hook as shown below. Run the hook through the Burner Tube

and inside the Burner several times to remove any debris.

. Use a bottle brush with a flexible handle.

Run the brush through the Burner Tube and inside the Burner several times, removing any

debris.

Use an air hose to force air through each Burner Tube. The forced air should pass debris or obstructions through the Burner and

out the Ports.

Figure 1

SPARK ELECTRODE ASSEMBLY BURNER BURNER PORT

TO CLEAN BURNER TUBE,

INSERT HOOK HERE

GAS COLLECTOR BOX

BURNERTUBE

WARNING

The location of the Burner Tube with re-

spect to the Odfice is vital for safe opera-

tion. Check to ensure the Orifice is inside the Burner Tube before using your gas grill.

See Fig. 2. If the Burner Tube does not fit over the Valve Orifice, lighting the Burner may cause explosion and/or fire.

Figure 2

GAS VALVE ASSEMBLY

FOOT

COTTER PIN

• #2 phillips screwdriver

• Protective work gloves

• Eye protection

• Utility knife

ORIFICE BURNER TUBE

The following table illustrates a breakdown of the hardware pack. It highlights what components are used in the various stages of assembly.

Ref. Component

H031 H034

P05301001A

P05301002A

AA Battery 1 AAA Battery 2

P05313023B

H035

1/4"x3/4" Phillips Head Screw Qty. 4

Ref. # H031

Qty.

1/4"x3/4" Phillips Head Screw 4 1/4"x3/4" Flat Head Screw 4

Manual Lighting Stick 1 M4x8mm Phillips Head Screw 1

Actual Size and Quantity of Each Hardware Piece:

1/4"x3/4" Flat Head Screw Qty, 4

Ref, # H034

PurposeofComponents

Attaches Side Shelf To Grill Head Attaches Cart Side Handle To Grill Head

Powers The Electdc Ignitor Powers The Fuel Gauge Display (LPG model only)

Attaches To Outside Bowl Panel - Left Attaches To Outside Bowl Panel - Left

AA Battery Qty. 1

Ref. # PO5301001A Scale 1:2

Manual Lighting Stick

Qty. 1 Ref. # P05313023B Scale 1:2

Battery (LPG model only)

Qty. 2

Ref. # P05301002A

Scale 1:2

M4x8mm Phillips Head Screw Qty, 1

Ref, # H035

Thefollowingtableillustratesa breakdownof the screwsfor cabinetcart.It highlightswhatcomponents

areusedin thevariousstagesof assembly.

Ref.

H005 H030 H005 H005

H030 H033

H005 H032

H029

Component Qty.

1/4"xl/2"PhillipsHeadScrew 16 1/4"x50mmPhillipsHeadScrew 8 1/4"xl/2"PhillipsHeadScrew 7 1/4"xl/2"PhillipsHeadScrew 4

1/4"x50mmPhillipsHeadScrew 4 3/16"x9mmPhillipsHeadScrew 8

1/4"xl/2"PhillipsHeadScrew 2 1/4"x30mmPhillipsHeadScrew 6 5/16"x89mmWingBolt 1

Actual Size and Quantity of Each Hardware Piece:

Purpose of Components

Install Caster To Caster Seats of Bottom Shelf Attaches Cart Side Panels To Bottom Shelf Attaches Rear Panel To Cart

Attaches Tank Pull-out Tray Kit To Bottom Shelf

(LPG model only) Attaches Door Bracket To Cart

Install Door Axle Brackets To Cart

Install Wire Basket To Left Door Trim Plate Attaches Grill Head To Cart

Secure Gas Tank (LPG model only)

1/4"x50mm Phillips Head Screw Qty. 12

Refl # H030

1/4"xl/2" Phillips Head Screw Qty. 29 Refl # H005

5/16"x89mm Wing Bolt (LPG model only) Qty. 1

Ref. # H029

1/4"x30mm Phillips Head Screw Qty. 6

Refl # H032

3/16"X9mm Phillips Head Screw

Qty. 8

Ref. # H033

LPG = Liquid Propane Gas NG = Natural Gas

28(LPGonly)

29(NI

13a (NO only)\

(LPG only)

j(LPG only)44a

[NG only)44b\

PG only)

/55b

only)

REF# DESCRIPTION

1. Stainless Steel Lid

2. Stainless Steel Lid Trim Plate

3. Lid Side Panel - Left

4. Lid Side Panel - Right

5. Temperature Gauge

6. Lid Handle

7. Name Plate

8. S/S Secondary Cooking Rack

9. S/S Stainless Steel Cooking Grid

10, S/S Stainless Steel Cooking Grid - 4" Size 11, S/S Stainless Steel Flame Tamer

12, S/S Stainless Steel Flame Tamer - 4" Size 13, Main Burner w. Heat-Insulating Ring

13a. Air Shutter for Main Burner (NG only)

14, Main Burner Bracket 15, Gas Collector Box w, Electrode

16, Ignition Wire Set 17, Electric Ignitor - 4 Ports

18, Bowl Panel- Left 19, Outside Bowl Panel - Left

20, Bowl Panel - Right 21, Outside Bowl Panel - Right

22, Bowl Panel- Front 23, Bowl Panel - Rear 24, Wind Shield - A

25, Wind Shield - B 26, Pull-out Grease Draining Tray

27, Heat Shield for Grease Draining Tray 28, Gas Manifold Assembly - LPG

29, Gas Manifold Assembly - NG

PART# PO0116346A

P0011434EA P00105347U

P00106347U PO0601171A

P00205031B P00410038C P01506027B

P01606030B P01606031B P01708031B P01708032B P02001004E

PO5524004A P02204261B

P02608050C PO2615049A P02502024C PO0720291A P00742296C PO0721291A

P00743296C PO0738294A P00725294A P00737299A P06905005E

PO2713021A P06903008A

Y0060081 Y0060082

QTY

1 1 1

1 1 1 1

1 4 4

1 2

30. LCl_trol Panel NG (NO Fuel Gauge Hole)

31. Protective Pad

32. Control Knob

33. Control Knob SIS Seat

34. Back Burner Assembly

35. Electrode for Back Burner

36. Orifice for Back Burner LPG

37, Extension Tube for Back Burner 38, Control Knob for Back Burner

39, Side Shelf - Left 40, Cart Side Handle

41a. Bottom Shelf (LPG only) 41b. Bottom Shelf (NG only)

42, Cart Side Panel - Left 43, Cart Side Panel - Right

P02911271N PO2911271T

P055181001 P03412331C

PO3415264A P02007051D P02614006B

PO6509018A P06509017A

P03717032A P03412341C

P01106028B P00205032B P01005025K P01005033K P07617008E

P07618008E

1 2 5 6

REF# DESCRIPTION PART#

44a. Rear Panel (LPG only) P07702010E 44b. Rear Panel (NG only) P07702013E

45. Door Bracket P03301017J

46. Door Panel - Left PO4302012A

47. Door Panel - Right P04303012A

48. Door Trim Plate - Left P07506007D

49. Door Trim Plate - Right P07507007D

50. Door Axle Bracket - Left Top P03314018C

51. Door Axle Bracket - Left Bottom P03314019C

52. Door Axle Bracket - Right Top P03314020C

53. Door Axle Bracket - Right Bottom P03314021C

54. S/S Door Handle P00205036B

55a. Wire Basket P05204010E 55b. Division Wire for Wire Basket P05204012E

56. Tank Pull.out Tray Kit - Graphite (LPG only) Y0340009

57. Fuel Gauge Displayw. SIS RingAssembly(LPG only) P05310032B

58. Caster PO5115020A

59. Manual LightingStick(packedin HardwarePack) P05313023B

60. Stainless Steel Side Burner Lid PO0115346A

61. Stainless Steel Side Burner Body - Inner P02301006B

62. Pot Support P00805013B

63. Side Burner Electrode P02607051C

64. Side Burner Assembly P02002055D

65a. Regulator and Hose (LPG only) PO3601001A 65b. NG 12' Hose Kit (NG only) P03703001A

66. AAA Battery (LPGonly)(packed in Hardware Pack) P05301002A

67. Wire Fastener (LPG only) P05310040A

.... Hardware Pack P06001002A

.... Owner's Manual P80103001C

QTY

2 1 1

1 1

2 1 1 1

For the repair or replacement parts you need: Call anytime

1-800-4-MY-HeM E°(1-800-469-4663)

To make sure you obtain the correct replacement parts for your Kenmore gas grill, please refer to the part numbers in this parts list. The fallowing information is required to assure you receive the correct parts:

1. Grill Model Number (see CSA label on grill)

2. Part Number

3. Part Description

4. Quantity of parts needed

Important: Keep this Owner's Manual for convenient referral and for part replacement. Important: Use only Sears authorized parts. The use of any part that is not Sears authorized can be

dangerous and will also void your product warranty.

CAUTION : While it is possible for one person to remove the grill from the carton, it is recommended

that you obtain assistance because of the weight of the grill.

1. Open the parts boxes. Use the parts list to check that all parts have been included.

2. Inspect the grill for damage as you assemble it. Do not assemble or operate the grill if it appears

damaged. If there are damaged or missing parts

when you unpack the shipping box, or you have

questions during the assembly process, call:

1-888-317-7642

8 a.m. - 8 p.m CST, Mon. - Fri.

Installing Manual Lighting Stick

1. Attach the Manual Lighting Stick to the Left

Outside Bowl Panel as shown in Fig. 1. Align the hole at the end of Manual Lighting

Stick Wire with the threaded hole on the Left Outside Bowl Panel. Tighten securely using the

M4x8mm Phillips Head Screw.

H035 Qty. 1 M4x8mm Phillips Head Screw

Installing Side Shelf and Cart Side Handle

1. Remove the white protective film from the stainless steel Side Shelf.

Figure 1

OUTSIDE BOWL PANEL-LEFT

MAx8mm PHILLIPS HEAD SCREW _.

MANUAL LIGHTING

STICK

Figure 2

SIDE SHELF-LEFT

GRILL HEAD

OUTSIDE BOWL PANEL-RIGHT

2. Enlisting the aid of an assistant, attach Side Shelf to left side of gdll. Align the holes on Side

Shelf with the threaded holes on left Outside Bowl Panel. Tighten securely using 4 of the

1/4"x3/4" Phillips Screws provided.See Fig. 2.

H031 Qty. 4

1/4"x3/4" Phillips Head Screw

3. Enlisting the aid of an assistant, attach Cart Side

Handle to right side of grill. Align the holes on Cart Side Handle with the threaded holes on right

Outside Bowl Panel. Tighten securely using 4 of the 1/4"x3/4" Flat Head Screws provided.

See Fig. 2.

H034 Qty. 4 1/4"x3/4" Flat Head Screw

Ignitor Battery Installation - See Fig. 3

1. Unscrew the Ignitor Cap located on the grill

Control Panel and remove the Contact and Spring from the Ignitor Slot.

2. Place the manufacturer supplied AA battery into the Ignitor Slot. Be sure to place the positive pole facing toward you. See Fig. 3

CART SIDE HANDLE

Figure 3

IGNITOR SLOT

IGNITOR CAP _"

AA BATTERY

3. Place the Spring over the AA battery, then place the Contact on top of the Spring. Screw the Ignitor Cap back onto the grill Control

Panel.

4. Remove any protective film from outside and inside of Grill Head.

CONTACT

IMPORTANT: Before use of this grill please refer to Cleaning Exterior Stainless Steel Surfaces found on page 18 of this Owner's

Manual.

ElectrodeCheck- Requires an Assistant

Before placing the cooking components into your grill, ensure that the Spark Electrode Tip is properly positioned within each Gas Collector Box ( a

3-1/4" wide stainless mechanism found at the front between each set of Burners.) The easiest way to ensure this is to perform this Electrode Check:

1. Be sure all Control Knobs are set to "OFF" and open the Grill Lid.

2. Have an assistant stand behind to the right of the gdll and look down at each Gas Collector

Box. NEVER put your face inside Grill Head.

3. Press the Ignitor Cap. You should hear a "clicking" sound and your assistant should see a small blue spark within each Gas Collector

Box. If a spark is present the Electrode Tips

are properly positioned.

Installing Cooking Components Important: Before cooking on your grill the first

time, wash the Cooking Grids and Cooking Rack with warm, soapy water. Rinse and dry thoroughly. After cooking is completed, turn gdll to HIGH setting three to five minutes to bum off rear grease

or food residue.

1. Place the three Stainless Steel Flame Tamers on the lower ledge above Burners. See Fig. 5

2. Evenly space the Stainless Steel Cooking Grids (cross braces are bottom side) on the ledge

above the Flame Tamers.

Place the Stainless Steel Secondary Cooking Rack into the slots on the upper left and upper right of Grill Bowl Side Panels. See Fig.5

4. If no spark is seen the Spark Gap shown in Fig. 4 needs to be adjusted as follows:

Using an adjustable wrench, loosen the Inside Nut just until the Gas Collector Box can be

maneuvered and turned upward. The gap between the Spark Electrode Tip and

Spark receiver should be approximately 3/16".

If the gap is wider than 3/16" use a pair of long

nose pliers and gently squeeze the Gas Collector Box until the gap is correct.

Return the Gas Collector Box to its original hori- zontal position, secure the Inside Nut and try the Electrode Check again.

5. If no "clicking" sound isheard check the following common causes. If you need assistance call our

Customer Service Helpline at 1-888-317-7642.

• Ignitor AA battery not installed properly.

• Ignitor wires may be loose. Remove the AA battery, inspect the Ignitor Junction Box found behind the Control Panel, and connect any loose wires.

4. Remove Fastening Band from Pot Support and place the Pot Support into the Side Burner

Body-Inner. See Fig.5

Figure 5

S/S SECONDARY COOKING

S/S COOKING GRID,

S,/S FLAME

SLOTS FOR

RACK

POT

SUPPORT

Figure 4 - Side View Figure

GAS COLLECTOR BOX

SIDE BURNER

Calibration Procedure.

1. Before installingbatteries be sure thegas tank isnot

mounted in the tank pull-out tray.

2. From the underside of the Control Panel, unscrew the Fuel Gauge Display Cover on the Fuel Gauge Display Box. See Fig.6a

3. Carefully remove the battery box from the back of the Fuel Gauge Display Box and insert two "AAA" batter- ies(provided). Be sure tofollow correct polaritywhen inserting batteries.

4. Return the Battery Box with eiectdc wire into the Fuel Gauge Display Box.

5. Screw the Fuel Gauge Display Cover onto the Fuel Gauge Display Box.

6. During calibration the Fuel Gauge Display shows the tank images of FULL and then EMPTY quickly.

Figure 6a

FUEL GAUGE DISPLAY COVER

DISPLAY BOX

WIRE

AAABATTERY

BATTERYBOX

IMPORTANT: When the gas tank is removed from the tank pull-out tray, thefuel gauge display will not

operate.

Figure 6b

IMPORTANT: When changing batteries or re- connecting Plug "A" and "Plus "B" See Fig.6b,,

be sure to remove the gas tank from the tank pull- out tray.

Fuel Gauge Display Operating - See Fig. 6c

Press the "CHECK" button to operate Fuel Gauge Dis- play with the gas tank mounted in the Tank Pull-Out Tray.

NOTE: Tank must be positioned in tray for Fuel Gauge Display check

1. Fuel Display: Indicates gas tank fill level.

2. Fuel Warning Display: When the gas tank fill level is on the last row, a warning signal will sound for

approximately 3 seconds to warn you that the tank volume is near empty.

3. Battery Warning Display: A low battery warning light will illuminate when the battery voltage drops to

a low level. Replace the batteries.

NOTES:

1. The Fuel Gauge Display lasts for approximately 20 seconds each time you press the "CHECK" button. After 20 seconds, the Fuel Gauge Display turns off automatically. If you press the button a second time within 20 seconds, the Fuel Gauge Display will be turned off manually. Ifyou press the button a second time after 20 seconds, the Fuel Gauge Display will work and last for another 20 seconds.

Figure 6c

_FUEL INDiCATOR_

BATTERY WARNING

DISPLAY

PLUG"A"

WiRE PLUG "B"

BUTTON

FUEL WARNING

DISPLAY

2. The Fuel Gauge Display works only with a tank on the Tank Pull-Out Tray. No readout will appear if a tank is not mounted on the Tank Pull-Out Tray.

Connecting A Liquid Propane Gas (LP gas) Figure 7a (LP gas model only) Tank To Your Grill

1. Remove the Pull-out Grease Draining Traywith the

Heat Shield from Grill.

2. Locate hose and regulator assembly packed for shipping purposes on front underside of grill head.

Remove fastening band. Push assemblyto back of

grill and pull down to connect to tank valve. Before connecting, check valve and assembly threads to

be sure they match. (Type 1 connection per ANSI

Z21.58a- 1998)See Fig.7b.

3. Inspect thevatveconnectionportoftheregulator

FRONT

DOOR

assembly. Look for damage ordebris. Remove any debris. Inspect hose for damage. Never use damaged or plugged equipment.

4. Pull out the LPG Tank Pull-out Tray. Place a 20 Ib tank with foot ring into the hole in the tray. See Fig.7a. Make sure the tank valve is

in the OFF positon.

5. Align the tank so the Tank Valve faces the rear

right corner of cabinet. Use the 516"x89mm Wing Bolt to secure gas tank from rear of tray.

TANK

See Fig. 7a.

TANK PULL-OUT

6. Check the tank valve to ensure it has proper

TRAY

external mating threads to fit the hose &

regulator assembly provided (Type 1 connec-

tion per ANSI Z21.58a-1998). See Fig.7b

5/16'*x89mm WING BOLT

7. Make sure all Burner knobs are in the OFF

position.

8. Co;qnect the hose and regulator assembly to the tank valve (See Fig 7b) Hand tighten Quick Cou-

pling Nut clockwise to afull stop. DO NOT use a wrench to tighten because it could damage the Quick Coupling Nut and result in ahazardous

condition.

9. Open the tank valve fully (counterclockwise). Use a soapy water solution to check all connections for

leaks before attempting to light your grill. See

"Checking for LP Gas Leaks" on page 15. If a leak

is found, turn the tank valve off and do not use your

grill until the leak is repaired.

Disconnecting A Liquid Propane Gas (LP gas)

Tank From Your Grill

1. Turn the Burner Knobs and LP gas tank valve to the full OFF position. (Turn clockwise to

close.)

2. Detach the hose and regulator assembly from the LP gas tank valve by turning the Quick

Coupling Nut counterclockwise. See Fig.7b

CAUTION: When the appliance is not in use, the

gas must be turned off at the supply tank.

Figure 7b (LP gas model only)

FRONT

DOOR

T_e 1 per ANSi _a-1998

TRAY

QUICK COUPLING

NUT

GRILL HEAD

ALREADY CONNECTED TO ADAPTOR UNDER SIDE BURNER.

Connecting Natural Gas To Your Grill For Natural Gas grills: The 12 foot Natural Gas

Hose has already been connected to Gas Mani-

fold as shown in Fig.7c. Thread the 12 foot

Natural Gas Hose through the hole of Rear Panel to outside. Also read the natural gas safety instructions.(on page 4)

Figure 7c (Natural gas model only)

GAS MANIFOLD

NATURAL

GAS HOSE

HOLE FOR

NATURAL

GAS HOSE

Install Pull-out Grease Tray

Place Heat Shield into Pull-out Grease Draining Tray. The Heat Shield must be present and centered for your safety. Slide the Pull-out

Grease Draining Tray into the Tracks on the Cart Side Panels and push until it stops.

See Fig. 8.

Figure 8

GRILL HEAD

/K WARNING

A strong gas smell, or the hissing sound of gas indicates a serious problem with your gas

grill or the LP gas tank. Failure to immedi- ately follow the steps below could result in a

fire or explosion that could cause serious bodily injury, death, or property damage.

Shut off gas supply to the gas grill. Turn the Control Knobs to OFF position.

Put out any flame with a proper fire extin- guisher. Open Grill Lid. Get away from the LP gas tank.

Do not try to fix the problem yourself.

If odor continues or you have a fire you cannot extinguish, call your fire department.

Do not call near the LP gas tank. Your tele- phone is an electrical device and could create a spark resulting in fire and/or explosion.

NOTE: The normal flow of gas through the regulator and hose assembly can create a humming noise. A low volume of noise is normal and will not interfere with operation of the grill. If humming noise is loud and exces- sive you may need to purge air from the gas line or reset the regulator excess gas flow device. This purging procedure should be done every time a new LP gas tank is connected to your grill. For help with this procedure refer to page 17, step 4, or call for assistance.

HEAT SHIELD

PULL-OUT GREASE DRAINING TRAY

CART S PANEL-RIGHT

Congratulations

Your Kenmore Elite gas grill is now ready for use. Before the first use and at the

beginning of each season (and whenever the LP gas tank has been changed):

1. Read all safety, lighting and operating instructions.

2. Check Gas Valve Orifices, Burner Tubes and Burner Ports for any obstructions.

3. Perform gas leak check according to instructions found on page 15 of this

manual.

Checking For LP Gas Leaks Never test for leaks with a flame. Prior to first

use, at the beginning of each season, or every time your LP gas tank is changed, you must check for gas leaks. Follow these four steps:

1.Make a soap solution by mixing one part liquid detergent and one part water.

2.Turn the grill Control Knobs to the full OFF position, then turn the gas ON at source.

3. Apply the soap solution to all gas connections.

If bubbles appear in the solution the connec-

tions are not properly sealed. Check each fitting and tighten or repair as necessary.

4. If you have a gas leak you cannot repair, tum off gas at the source, disconnect fuel line from

your grill and call 1-800-4-MY-HOME ®or your gas supplier for repair assistance.

Basic Lighting Procedures Machine oilsused inthe manufacturing process of

stainless steel can cause stainless steel to turn a tan color. Before initialgrill use, remove protective PVC

film from Control Panel and inside and outside of Grill

Lid. Use a Stainless Steel Cleaner to polishthe

stainless steel and remove these excess oils from yourgrill. Never use abrasive cleaners orscrubbers

because they wiltscratch and damage your gdll. For

details, see Cleaning Exterior Stainless Steel

Surfaces on page 18.

Gas Lighting Instructions

Familiarize yourself with the safety guidelines at the front of this manual. Do not smoke while lighting grill or checking gas supply connections.

1. If you have a LPgas grill be sure the LP gas tank is filled, or if you have a NG gdll be sure that the

locking shut off valve is open.

2. Check that the end of each Burner Tube is propedy located over each Valve Orifice.

3. Be sure all gas connections are securety tightened.

If the burner does not light, turn the Control Knob

to OFF, wait 5 minutes for gas to clear, then retry.

Once the left grill burner is ignited, the adjacent

burner can be lit by simply turning its Control Knob

toHIGH.

10.

Adjust Control Knobs to your desired cooking temperature.

Side Burner Lighting Instructions

1. Follow steps 1 through 5 of the Gas Lighting

Instructions.

2. Push and turn the control knob for Side Burner to HIGH.

HIGH

OFF

BACK BURNER

DISPLAY

FUEL GAUGE

@ @o@

4. Open the Grill Lid or Side Burner Lid, depending on the Burner you are lighting.

Z WARNING

Failure to open Grill Lid during the lighting procedures could result in a fire

or explosion that could cause serious

bodily injury, death, or property damage.

5. Set ALL Control Knobs to OFF, and for LP Models, open gas tank valve slowly until 1/4 to 1/2 open.

Open LP gas tank

OFF

6. Push and turn the LEFT Control Knob to HIGH. HIGH

SIDE BURNER

3. Immediately press the electric ignitor for 3-4 seconds to light the burner.

4. If the burner does not light, turn the control knob to OFF, wait 5 minutes for gas to clear, then retry.

5. Adjust control knobs to your desired cooking temperature.

Back Burner Lighting Instructions Note: The location of the Back Burner makes it more

susceptible to winds that will decrease the perfor- mance of your rotisserie cooking. For this reason you should not operate the Back Burner dudng windy

weather conditions.

1. Follow steps 1through 5 of the Gas Lighting

Instructions.

2. Push and turn the Right Control Knob for Back Burner to HIGH.

3. Then immediately press the Electric Ignitor for 3-4 seconds to light the Back Burner.

4. If the Burner does not light, turn the Control Knob to OFF, wait 5 minutes for gas to clear, then retry.

OFF

7. Immediately press the Electric Ignitor for 3-4 seconds to light the Burner.

_\ PRESS

5. Once lit, the Back Burner will reach cooking temperature quickty. The orange/red glow will even

out in about 5 minutes.

For best results, always rotisserie cook with the grill Lid down and the Back Burner Control Knob

set to HIGH. Do not use the main gdll Burners when the Back Burner is in operation.

Manually Lighting Your Grill by Match

To light your main burners bymatch, insert a match

into the Manual Lighting Stick and follow steps 1

through 6 of the Gas Lighting Instructions. Then, light the match and place Manual Lighting Stick through the

Lighting Hole on the left side of the grill. See Fig. 9.

Turn the nearest Control Knob to the HIGH setting to

release gas. The Burner should light immediately.

Figure 9

LIGHTING HOLE

MANUAL LIGHTING

STICK

MATCH

AX WARNING

Never lean over the grill cooking area while lighting your gas gdll. Keep your face and

body a safe distance (at least 18 inches)

from the Lighting Hole or Burners, when

lighting your gdll by match.

If the grill fails to light :

1. Turn gas off at source and turn the Control Knob to OFF. Wait at least five minutes for gas to clear, then retry.

2. If your grill still fails to light, check gas supply and connections.

3. Repeat lighting procedure. If your grill still fails to operate, turn the gas off at source, turn the

Control Knobs to OFF, then check the following:

• Misatignment of Bumer Tubes over Orifices Correction: Reposition BumerTubes over Ori-

fices.

• Obstruction ingas line Correction: Remove fuel linefrom grill. Do not smoker Open gas supply for one second to clear any obstruction from fuel line. Close off gas supply at source and reconnect fuel line to grill.

• Plugged Odfice Correction: Remove Burners from gdll by pulling Cotter Pin (beneath Burner) using Long nose pliers. Carefully lift each Burner up and away from gas valve Orifice. Remove the Odfice from gas valve and gently clear any obstruction with a

fine wire. Then reinstall all Orifices, Burners, Cotter Pins and cooking components.

If an obstruction is suspected in gas valves or gas valve bracket, please call for repair service at

1-800-4-MY-HOME. o

• Obstruction in BurnerTubes Correction: Follow the Burner Tube cleaning

procedure on page 19 of this Owner's Manual.

Misalignment of Ignitor on Burner Correction: Check for proper position of the

Electrode Tip as shown in Figure 4 The gap between the Spark Electrode Tip and Burner or Spark Receiver should be approximately 3/16", Adjust if necessary. With the gas supply closed and all Control Knobs set to OFF press the Electric Ignitor Cap and check for the presence of a spark at the Electrode.

Disconnected Ignition Wires Correction: Inspect the Ignitor Junction Box

found behind the Control Panel. Connect loose

Ignitor wires to Junction Box and try to light the grill.

• Weak AA battery Correction: Unscrew the Ignitor Cap and replace

the battery.

If the gdll still does not light you may need

to purge air from the gas line or reset the regulator excess gas flow device. Note: This

procedure should be done every time a new LP gas tank is connected to your grill.

To purge air from your gas line and/or reset the regulator excess gas flow device:

• Turn the Control Knobs to the OFF posi-

tion.

• Turn off the gas at the tank valve.

• Disconnect regulator from LP gas tank.

• Let unit stand for 5 minutes.

• Reconnect regulator to the LP gas tank.

• Turn the tank valve on slowly until 1/4 to

1/2 open.

• Open the Grill Lid.

• Set Control Knobs to OFF

• Push and turn the LEFT Control Knob to

HIGH.

If all checks or corrections have been made and you still have questions about operating your gas

grill, call the Customer Service Helpline

8am - 8pm CST, Monday through Friday at 1-888-317-7642.

WARNING

Should a "FLASHBACK" fire occur in/or around the Burner Tubes, follow the

instructions below. Failure to comply with these instructions could result in a fire or

explosion that could cause serious bodily injury, death, or property damage.

• Shut off gas supply to the gas gdll.

• Turn the Control Knobs to OFF position.

• Put out any flame with a proper fire

extinguisher.

• Open Grill Lid.

• Once the grill has cooled down, clean the

Burner Tubes and Burners according to the cleaning instructions found on page 19

in this manual.

CAUTION: BesureyourgrillisOFFandcootbeforecleaning.

Takecarenottochiporscratchthepaintedsurfaces

becauseitwillvoidyourwarrantyagainstrusting.

Aswithallappliances,propercareandmaintenance willkeepyourgrillintopoperatingconditionand prolongitslife.Byfollowingthesecleaningprocedures onatimelybasis,yourgrillwillstaycleanandwork properiywithminimumeffort.

CleaningThe Cooking Grids

Cover each Gas Valve Orifice with aluminum foil.

Brush the inside and bottom of the grill with a fiber pad or nylon brush, and wash with a mild soap and

warm water solution. Rinse thoroughly and let dry.

Remove aluminum foil from Orifices and check each Orifice for obstruction.

Check each Spark Electrode, adjusting as needed. The space between the Spark Electrode Tip and

Spark Receiver should be approximately 3/16".

Replace the Burners and adjust the Gas Collector Box. The edge of the collector box should be

overlapping the Burner Port.

Before initial use and periodically we suggest you wash your Cooking Grids in a mild soap and warm water solution. You can use a wash cloth or vegetable brush

to clean your Cooking Grids.

Cleaning The Flame Tamers Periodically you should wash the Flame Tamers in a

soap and warm water solution. Use a vegetable brush

to remove stubborn burnt-on cooking residue. Drythe

Flame Tamers thoroughly before you reinstall them into

the cooking bowl.

Cleaning The Grease Tray and Receptacle

To reduce the chance of fire, the Grease Draining Tray

and Grease Receptacle should be visually inspected before each grill use. Remove any grease and wash Grease Tray and Receptacle with a mild soap and

warm water solution.

Cleaning the Inside of the Grill Lid Grease can have a tendency to build up on the inside

of the Grill Lid and could drip onto deck or patio when

the lid is opened. Visually inspect the inside of the Grill

Lid before each grill use. Remove anygrease and wash

with a mild soap and warm water solution.

Annual Cleaning of The Grill Interior

Burning-off the grill after every cookout will keep it ready for instant use. However, once a year you should give the entire grill a thorough cleaning to keep it in top

operating condition. Follow these steps:

1. Turn all Burner Valves to the full OFF position.

2. Turn the LP gas tank valve to the full OFF position.

Detach the LP gas hose and regulator assemblyfrom

your gas grill. Use a7/8" open end wrench turning the fitting counter-clockwise. Inspect for any damage and replace as necessary with Kenmore replace-

ment part number found on the Parts List.

10.

Replace Flame Tamers and the Cooking Grids.

11.

Reconnect the gas source and observe the Burner

flame for correct operation.

Cleaning Exterior Surfaces:

Before initial use, and periodically thereafter, we suggest you wash your grill using a mild soap and

warm water solution. You can use a wash cloth or sponge for this process. Do not use astiff wire or

brass brush that might remove paint during the clean- ing process.

Cleaning Exterior Stainless Steel Surfaces:

Weathering and extreme heat can cause exterior stainless steel surfaces to turn tan in color. Machine

oils used in the manufacturing process of stainless steel can also cause this tanning color. After removing

the protective PVC film from the Grill Lid and Control Panel use a Stainless Steel Cleaner to polish the stainless steel surfaces of your grill. Never use abra-

sive cleaners or scrubbers because they will scratch and damage your grill. Follow these steps for the best

results.

Turn the LP gas tank valve (clockwise) tothe full OFF position. Disconnect the regulator and hose assem- bly from LP gas tank. Cover exposed gas fitting with

aluminum foil.

Remove dirt or grease using a soft cloth and polish stainless surfaces. Wipe with a soft cloth.

Remove aluminum foil from exposed gas fitting and allow grill to air dry before attaching the regulator

and hose to your LP gas tank.

Keep outdoor cooking gas appliance area clear andfree

from combustible materials, gasoline and other flam-

mable vapors and liquids.

4. Remove and clean the Flame Tamers, Cooking Grids, Cooking Rack and Grill Burners.

Cleaning The Burner Tubes and Burner Ports

To reduce the chance of FLASHBACK the procedure below should be followed at least once a month in late

summer or early fall when spiders are most active or when your grill has not been used for a period of time.

1. Turn all Burner Valves to the full OFF position.

2. Turn the LP gas tank valve to the full OFF position.

3. Detach the LP gas regulator assembly from your gas grill.

4. Remove the Cooking Grids, Flame tamers, and Grease Trays from your grill.

5. Remove the Cotter Pin from the rear underside of each Burner using a pair of long nose pliers.

Regardless of which Burner cleaning procedure you use, we recommend you also complete the following

steps to help prolong Burner life.

1. Use a fiber pad or nylon brush to clean the entire outer surface of each Burner until free of food

residue and dirt.

Clean any clogged Ports with a stiff wire, such as an open paper clip.

Inspect each Burner for damage (cracks or holes) and if such damage is found, order and install a new Burner. After installation, check to ensure that the Gas Valve Orifices are correctly placed

inside the ends of the Burner Tubes. Also check the position of your Spark Electrode.

WARNING

6. Carefully lift each Burner up and away from the Gas Valve Orifice.

7. Refer to Fig. 1 and perform one of these three cleaning methods:

Bend a stiff wire, (a lightweight coat hanger

works well) into a small hook as shown

below. Run the hook through the Burner

Tube and inside the Burner several times to remove any debris.

Use a bottle brush with a flexible handle. Run the brush through the Burner Tube

and inside the Burner several times, remov-

ing any debds. Use an air hose to force air through each

Burner Tube. The forced air should pass

debris or obstructions through the Burner and out the Ports.

Figure 1

SPARK ELECTRODE ASSEMBLY BURNER BURNER PORT

GAS COLLECTOR BOX

The location of the Burner Tube with respect to the Orifice is vital for safe operation.

Check to ensure the Orifice is inside the Burner Tube before using your gas grill. See

Fig. 2. If the Burner Tube does not fit over

the Valve Orifice, lighting the Burner may cause explosion and/or fire.

Figure 2

GAS VALVE ASSEMBLY

ORIFICE BURNER TUBE

TO CLEAN BURNER TUBE

/L oot COTTBRP,N

BURNER TUBE

Question: Can I convert my Kenmore gas grill from one fuel type to another?

Answer: Your Kenmore gas grill is manufactured to exact specifications and isapproved bythe Canadian

Standards Association (CSA). For your own safety, conversion kits are not available and any attempt to convert your gdll from one gas type to another will void your product warranty.

Question: Why doesn't the hose andregulator assem-

bly supplied with my new Kenmore grill fit the older LP gas tank I've used for years?

Answer: The U.S.Government regulates gas appliances and LP gastanks. Whenever new regulations are passed the LP gas tank fittings are altered. If your tank does not fit the hose and regulator supplied with your new grill, the tank is outdated and must be replaced.

Question: What can cause grill parts to rust and what affect does it have on the grill materials.

Answer: Rusting is a natural oxidation process and may appear on cast-iron and steel parts. Rust will not affect the short term performance of your grill or affect the taste of your foods.

Stainless steel grill parts will not rust. However, weather-

ing and extreme heat can cause stainless steel Lid surfaces to turn tan color. This is discoloration, not rust.

Question: How can I minimize the risk of rust or stainless steel discoloration?

Answer: To protect against the natural rusting process, the Grill Bowl and Burners have aporcelain finish.

However, dropping, scraping orscratching these items will damage the porcelain finish and allow rusting.We

recommend you "season" these items before and after each use. Consistent seasoning will help deter rusting and will create an easy to clean cooking surface.

Weathering and extreme heat can cause exterior stainless steel surfaces to turn tan in color - which is

not to be confused with rust. Machine oils used in the

manufacturing process of stainless steel can also cause this tanning color. After removing the protective

PVC film from your Grill Lid use a Stainless Steel

Cleaner to polish the inside and outside of your grill

Lid. Never use abrasive cleaners or scrubbers. Follow the easy "Cleaning Exterior Stainless Steel Surfaces"

procedures found in this Owner's Manual.

Question: Sometimes my grill does not light when I

push the Ignition Button. Why? Answer: Refer to the Lighting Instructions in this

Owner's Manual. Also check these common causes:

•Ignition AA battery may need replacing.

•Ignition wires may be loose. Remove the AA battery, inspect the Ignitor Junction Box found behind the Control Panel, and connect any loose wires.

Question: What isthe best way to protect my new Kenmore gas gdll from the weather?

Answer: A good quality grill cover should be used to

protect your grill when not in use. Sears offers a cover

that is made to fit this particular gdll model. Also, follow the cleaning and maintenance instructions in this

Owner's Manual on a timely basis, and your new gdll will give you years of enjoyment.

Question: Where can Ibuy replacement parts?

Answer: For the repair or replacement parts you need

call 6am - 11 pm CST, 7 days aweek 1-800-366-PART (1-800-366-7278). Use only Sears authorized parts.

The use of any part that is not Sears authorized can be

dangerous and will also void your product warranty. You

wilt need your model number and serial number to

order parts.

Question:Are the serial and model numbers of my grill listed somewhere for future reference?

Answer: This information is listed on a silver label found

on the right side of your Grill Head under the Side Shelf.

Question: Sometimes Ihear a humming sound coming from my regulator. What causes this?

Answer: The humming noise is actually the gas flowing through the regulator. A low volume of noise is

perfectly normal and will not interfere with the opera-

tions of the grill. If humming noise is loud and exces-

sive you may need to purge air from the gas line or reset the regulator excess gas flow device. Note: This

purging procedure should be done every time a new LP gas tank is connected to your grill. For help with this

procedure refer to page 17, step 4, or call the Customer Service Helpline at the number shown below.

Question: Why doesn't the Fuel Gauge Display show the tank level after "CHECK" button pressing?

Answer: Make sure the Wire Plug "A" from Fuel Gauge

Display is connected with the Wire Plug "B" from rear of Tank Pull-Out Tray. Take out the tank from Tank Pull- Out Tray and follow the Calibration Procedure in page

13. After calibration, put the tank back onto Tank Pull-

Out Tray and press the "CHECK" button for tank level

measurement.

Another reason might be that 20 seconds have not elapsed from the first time that you pressed "Check" and therefore your second pressing of "Check" has manu- ally turned thefuel gauge to "off'. Simply repress "Check" to manually turn the fuel gauge to "on".

WARNING

Your grill will get very hot. Never lean

over the cooking area while using your grill.

Do not touch cooking surfaces, grill housing, Grill Lid or any other gdll parts while the grill is in operation, or until the grill has cooled

down after use.

Failure to comply with these instructions may result in serious bodily injury.

Bum-Off

Before cooking on your gas grill for the first time, you will want to "burn off" the gdll to eliminate any odor or foreign matter. Just ignite the burners, lower the Lid, and operate gdll onthe HIGH setting for three to five minutes.

CAUTION:

Operating your grill on the HIGH setting for longer than five minutes may damage certain parts of your grill. Do

not leave your grill unattended.

Indirect Cooking

The indirect cooking method can also be used with the supplied Cooking Grids, optional griddle or cooking

pan. To cook indirectly, the food should be placed on the left or right side of your grill with the Burner lit on the opposite side. Or place your food on the Second- ary Cooking Rack mounted inside your gdll bowl and

light the 2 outer grill Burners. Either way, indirect

cooking must be done with the Lid down.

Seasoning Cooking Grids

Before and after each cookout, apply athin layer of cooking oil, spray or vegetable shortening to each

Cooking Grid and/or optional cast-iron accessories. Be sure to coat the entire surface including edges and any areas with chipped porcelain. Insert the Cooking Grids

into your warm gdll for 2to 3 minutes.

Flare-Ups

The fats and juices ddpping from grilled food can cause flare-ups. Since flare-ups impartafavorably, distinctive taste and color to food cooked over an open flame, they should be accepted upto a point. Nevertheless,

uncontrolled flaring can result in a ruined meal.

Preheating

To preheat, light your grill on HIGH, lower the Lid and follow this timetable:

• For high temperature cooking, preheat grill 3 to 5 minutes.

• For low temperature cooking, preheat gdll 3 minutes.

• To slow cook, preheating is not necessary.

Cooking Temperatures High setting: Only use this setting for fast warm-up,

searing steaks or chops and for burning food residue off the grill after cooking is complete. Never use the

HIGH setting for extended cooking. Medium to Low Settings: Most recipes specify

medium to low settings, includingall smoking, retis-

sede cooking and for cooking lean cuts such as fish.

NOTE: Temperature settings will vary with the tem- perature and the amount of wind outside your home.

Direct Cooking

The direct cooking method can be used with the supplied Cooking Gdds and food placed directly over

the lit grill Burners. Direct cooking requires the Grill

Lid to be up. This method isideal for searing and

whenever you want meat, poultry or fish to have an open-flame barbecued taste. Deep frying and smoking

are also best cooked in this manner because they

require direct heat.

WARNING

Do not line the bottom of the grill housing with aluminum foil, sand or any substance that will restdct the flow of grease into the Grease Draining Tray and Receptacle.

Failure to comply with these instructions could result in a fire or explosion which

could cause serious bodily injury, death, or property damage.

CONGRATULATIONS You are now ready to grill. Remember to keep the

Lid up when cooking directly on the grill. For most

foods it's best to start grilling on high. Once the food is

seared, reduce the heat to medium. Foods marinated with ingredients such as honey may burn because of

the high sugar content. You should begin their cooking on medium. A favodte on the grill issausages. Always cook them slowly and if they're particulady fatty, it may be best to partially boil them first.

Grilling Steak and Ribs

Turn the grill Burners on HIGH, close the Lid and preheat your grill 3 to 5 minutes. Open

Lid and place the meat on the Cooking Grid

directly above the lit Burners. Cook the meat on both sides until seared. Reduce the heat

to MEDIUM and cook meat until done. Grilling times will vary according to meat thickness.

Grilling Hamburgers and Sausages

Turn the grill Burners on HIGH, close Lidand preheat your grill 3 to 5 minutes. Open Lid

and place the meat on the Cooking Grid directly above the lit Burners. Cook the meat on both sides until seared. Reduce the heat

to MEDIUM and cook the meat until done. Grilling times will vary according to meat

thickness.

Grilling Poultry

Turn the grill Burners on HIGH, close Lidand preheat your grill 2 to 3 minutes. Then raise

the Lid, reduce heat to MEDIUM and cook poultry directly over lit Burners until done.

Poultry skin is fatty so you should expect

some flare-ups when using this direct method.

Cut of Meat

T-bone steak Sirloin steak

Beef spare ribs Porterhouse steak

New York strip steak

Hamburgers Sausages

Chicken breast (cook with bone down)

Chicken wings Drumsticks

Approximate Cooking Times Rare: 4-8 minutes

Medium: 10-14 minutes Well done: 15-20 minutes

Rare: 4-6 minutes Medium: 8-10 minutes

Well done: 10-15 minutes

Direct method: approximately 15 minutes

Indirect method:

up to 30 minutes

To minimize flare-ups, try grilling poultry using the indirect method. Place the poultry on one

side of the grill with the opposing Burners on

MEDIUM heat, and lower the grill Lid. Grilling times will vary based on the size of your poultry.

Grilling Pork

Turn Burners on HIGH and preheat your grill 3 to 5 minutes with the Lid closed. Raise Lid, place pork on Cooking Grid and cook until

seared. Reduce heat to MEDIUM and cook until done. Grilling times wilt vary according to

meat thickness.

Whole bird (cook with breast up)

Pork spare ribs Chops

Loins Cutlets

Indirect method: approximately 1 hour

Rare: 4-8 minutes Medium: 10-14 minutes Well done: 15-20 minutes

WholeFishandWholeFillets

Preheat your grill on HIGH for 2-3 minutes

with the Lid down. Raise lid and turn

Burners to MEDIUM heat. Place fish (skin down) on grill and cook over direct heat until done. Use cooking time as a guide or until fish is opaque but still moist.

Smaller Fish Fillets and Cubes

Follow the directions from above, using approximate cooking times shown at right.

Place a small piece of aluminum foil on the

Cooking Grids if the fish pieces are small enough to drop between the Cooking Grids.

Cut of Meat

Wholefish Whole fish fillets

Fish fillets Boneless cubes

Approximate Cooking Times

10 - 12 minutes per pound or

untilfish is opaque

4 - 5 minutes each side or until fish is opaque

Prepare your fruit orvegetables and brush with butter or basting sauce if desired. To cook indirectly, the

food should be placed on the left or right side of your

grill with the Burner lit on the opposite side and the grill Lid down. Or center your food on the Secondary Cooking Rack and light the outer grill Burners. Either way, indirect cooking must be done with the Lid

down.

In some instances, you may want to grill vegetables and fruit directly over the heat, using the supplied

Cooking Grids. Foods that work best with direct heat are relatively soft and require a short cooking time:

mushrooms, zucchini, tomatoes and skewered fruit such as apricots, peaches, pineapple, strawberries

and kiwis. Remember the Grill Lid must remain up when cooking directly.

For very firm vegetables_ articularly potatoes and yams, we recommend that you partially boil until

almost cooked, before placing them on the grill.

Cooking times using the indirect method with the lid down will be similar to those for your kitchen oven. However, there are many factors such as outside

temperature, wind conditions and location of grill that

affect your grill performance so we suggest you watch

the grill thermometer and adjust the heat accordingly.

Cooking times for foods prepared with the direct method wilt be much shorter mainly because of the direct heat source and softness of the food. Timing wilt be comparable to normal pan frying or grilling.

An Important Note About Heat Settings

The suggested heat settings shown are approximate.

There are many factors such as outside temperature,

wind conditions and grill location that affect your grill

performance. We offer these cooking times as a

convenience, but suggest you watch the grill thermom-

eter and adjust the heat accordingly.

Preparing to Roast

Roasting uses the indirect cooking method. Therefore, the food should be placed onthe leftor right side of your gdll with the Burner lit on the opposite side. You can also use the supplied Cooking Grid with an aluminum drip pan underneath allowing you to collect juices for making gravies. Remember, indirectcooking requires the Lidof your grill to be down.

Preheating your grill is not required for slow cooking methods such as roasting. If you do choose to preheat your gdll before roasting, turn the Burners on HIGH and close Lid for approximately 2-3 minutes.

Type of Food How Cooked Approximate Cooking Times

Beef Rare 18 minutes per pound

Medium 23 minutes per pound Well done 27 minutes per pound

Food preparation

Trim meat of excess fat. Truss meat and poultry with cooking string to retain shape if desired. Bacon strips

can be used to cover the outside surface of lean meat and poultry to help prevent itfrom drying out. Another

method for keeping food moist during roasting isto put water in acooking pan, then cover with foil. The foil should be removed for the first or the last part of the cooking time to ensure proper browning.

Tips for roasting Except when roasting with water in a roasting pan,the

juices that collect in the pan can be used as the base for

a tasty sauce or gravy. Place a cooking pan directly over the heat, add extra butter if needed, then add several

spoonfuls of flour to thicken sauce. Finally, add sufficient chicken or beef stock to obtain the desired consistency.

Once the meat is cooked, remove itfrom your grill and cover with a piece of foil. Allow itto stand for 10-15 minutes which allows the juices to settle. This will make carving easier and ensure a tender, juicy roast.

Lamb Medium 18 minutes per pound

Well done 23 minutes per pound

Veal

Pork

Chicken

Duck

Fish Turkey, under 16 pounds

Turkey, over 16 pounds

BAKING TECHNIQUES

From casseroles and combread to delicious desserts like fondue fruit skewers or crumb cake, baking on the

grill is as easy as baking in the kitchen.

Preparing to Bake

To bake in your new grill you'll need a baking dish or cast-iron cooking pan, and a pairof insulatedcooking mitts. If the cooking pan is cast-iron be sure to season the pan before use.

Preheat your grill 3-5 minutes, then lower heat to achieve the baking temperature desired. Baking uses the

indirect cooking method. Therefore, your cooking pan should be placed on the left or right side of your gdll with

the burner lit on the opposite side.

Tips for Baking

Prepare your favorite recipe as you would in the kitchen. Foods cooked inthe grillfor long periods oftime should

always be covered in aluminum foil to retain moisture. You will need to stir the food several times as it bakes,

and add additional liquid ifrequired. Watch the temperature, and adjust to cook according to

your recipe directions.

27 minutes per pound 30-33 minutes per pound

20-25 minutes per pound 25 minutes per pound

10 minutes per pound 20-25 per pound + 30 minutes

18-23 per pound + 15 minutes

Oven Temperature Slow 300 ° - 340 ° F

Moderate 355 ° - 390° F

High 410 ° - 480 ° F

Recommended Grill Setting

Both outside Burners on LOW One outside Burner on HIGH and the other outside

Burner oo LOW Both outside Burnerson HIGH

RotisserieCooking

Rotisserie cooking produces foods that are moist, flavorful and attractive. The optional rotisserie system is most commonly used for cooking meat or poultry and is designed to cook food from the Back Burner using infrared heat.

The location of the Burner allows the placement of a cooking pan beneath the food to collect juices for basting and

gravy. To flavor the contents of the cooking pan you may add herbs, onions, or other spices of your choice. The Back Burner is an infrared type, which provides intense searing radiant heat. The intense heat sears in the natural juices and nutrients found in quality cuts of meat.

The cooking times on a rotisserie will be approximately the same as for oven cooking, but differences in wind, air temperature and equipment will affect the cooking times. It is recommended that you use a meat thermometer to test for the desired weii-doneness of any foods prepared on a rotisserie.

ROTISSERIE COOKING CAN BE CONSIDERABLY SLOWER THAN DIRECT HEAT COOKING, BUT TH E RE- SULTS CAN BE WELL WORTH THE TIME AND EFFORT.

Balancing the Food

In rotisserie cooking, balancing the food is of utmost importance. The rotisserie must turn evenly or the stopping and starting action will cause the food to cook unevenly and possibly burn the heavier side.

The easiest foods to balance are those of uniform shape and texture. To test ifthe food is balanced correctly when

secured, place the ends of the rotisserie spit loosely inthe palms of your hands. If there is no tendency to roll, give

the spit a quarter turn. If it is still stable, give it a final quarter turn. It should rest without turning in each of these

positions. Itcan then be attached to your grill.

Food Preparation

When preparing poultry, truss the birds tightly so that wings and drumsticks are close to the body of the bird. The

cavity of the bird may be stuffed prior to this. Pull the neck skin down and, using asmall skewer, fix it to the back of

the bird. Push the rotisserie spit through lengthwise, catching the bird in the fork of the wishbone. Center the bird and tighten with the holding forks. Test the balance as described before.

A rolled piece of meat requires the rotisserie skewer to be inserted through the center of the length of meat, then

secured and balanced.

For meats that contain bones, it is best to secure the rotisserie skewer diagonally through the meaty sections. If protruding bones or wings brown too quickly, cover with pieces of foil.

Tips for Using The Back Burner

For Back Burner lighting instructionsrefer to page 16 of this Owner's Manual.

The location of the Back Burner makes it more susceptible to winds that will decrease the performance of your

rotisserie cooking. For this reason you should not operate the Back Burner during windy weather conditions. For best results, always rotisserie cook with the grill Lid down and the Back Burner Control Knob set to HIGH.

DO NOT USE THE MAIN GRILL BURNERS WHEN THE BACK BURNER IS IN OPERATION.

Preparing to Smoke

Smoking gives food adistinctive, delicious flavor You wilt find a variety of wood chips or pellets available for use in smoking grilled foods Pre-soaking of wood chips may be required so read and follow the manufacturers instructions

for preparation of smoking chips prior to filling the Smoker Drawer

Using The Optional Smoker Box

In order to get optimum performance from any smoker box, remove one of the stainless steel cooking grids Fill the smoker box with your prepared smoking chips Dried herbs and spices may also be added to produce different

flavors Place the filled smoker box directly over the Flame Tamer and the heat wilt produce smoke and season

the food

Tips for Smoking

You can reduce the strength of the smoke flavor by only smoking for half or three quarters of the cooking time The heat required for smoking is normally low to medium

Foods naturally high in oils lend themselves welt to smoking, while drier foods benefit from a marinade You can also rub the food with herbs, spices or flavored oils Many foods can be smoked to produce stunning results with very little effort Here are a few suggestions:

• Tuna steaks, marinated in Asian flavors of sesame oil, soy sauce and sherry

• Pork fillets, rubbed with ginger, orange rind and brushed with maple syrup

• Mussels, brushed with lemon rind and chili oit

• Lamb cutlets, marinated invirgin olive oil, lemon, oregano and black pepper The same marinade can be used for a whole leg or rack of lamb

• Chicken, boneless chicken pieces_specially sliced breasts

• Fish, sliced filtets of firm fish, assorted seafood such as prawns, scallops and calamari

• Pork, sliced fillets, diced or minced pork, sliced leg steak, sliced chops

• Beef, sliced fillet, rib-eye, round, rump, sirloin

• Lamb, sliced fillet, round, loin

STIR-FRYING TECHNIQUES

This method of cooking is popular around the world and can be easily accomplished outdoors on your Kenmore

gas grill. It's a quick and healthful way of preparing a complete meal using meat, poultry or seafood in

infinite combinations with other interesting ingredients like vegetables, rice or noodles.

DEEP-FRYINGTECHNIQUES

A wide variety of foods can be deep-fried outdoors on your grill, from potatoes, to seafood and chicken. Deep-frying uses a large portion of oil, preferably saturated. The outdoor location is ideal for deep-frying as smoke, grease and smells reach for the sky_ot the ceiling of your kitchen.

Preparing to Stir-fry

Although it is possible to stir fry in other dishes, a wok is your best toot. Its high sides enable the cook to stir

food without spillage. Its construction allows you to cook quickly at high temperatures, with instant control

of heat which is essential for successful stir frying.

Food preparation

Slice meat and poultry into long thin strips and cube fish fillets. Remove all fat from meat and poultry and

cut large vegetables into even slices or cubes. Marinate foods for extra flavor and tenderness. Marinat-

ing times will vary for red meat, fish and or various cuts. Less tender cuts of meat should be marinated

longer. Remember to always chill marinating food in the refrigerator prior to cooking.

Stir-fry meats, poultry or fish first. Next, add hard vegetables like carrots. Then continue with softer

vegetables like snowpeas and peppers. To ensure even cooking, continually stir and toss the food in the wok

using a wooden spoon or spatula.

Tips for Stir-frying

Place awok directtyover a HIGH heat on your grill or side burner. Add only a small amount of food at a time to

ensure fast cooking and also to allow the wok to reheat between ingredients.

Preparing to Deep-fry Deep-fry on your grill usinga cooking pan or wok, over

direct heat.

Fill acooking pan no more than half full of vegetable or corn oil. Start with LOW heat, then raise the heat

gradually. Check the temperature of the oil carefully with a frying thermometer or test with a cube of bread.

The cube of bread should brown in about 30 seconds for most cooking needs. A temperature between 350

and 400 degrees is optimal for preparing the majority ofdeep-fried foods.

Food Preparation

Foods being deep-fried taste better when coated with either batter or breadcrumbs to add flavor and prevent moisture from escaping.

Tips for Deep-frying

Wear an insulated cooking glove and slowly lower foods into the hot oil using a wire scoop or stainless steel tongs. Add only a small quantity of food to the oil, allow it to cook, then repeat with another small quantity. This ensures the oil doesn't drop in tempera- ture. Once the food is cooked, remove it carefully and drain onto a paper towel. Turn the heat off as soon as you have finished deep-frying and allow your pan to

cool. When the oil is cool, remove all remnants of friecl foods by straining it through a fine metal sieve, and

store it in a clean bottle for future use.

Vegetables are generally easy to cook onthe grill. The Cooking Racks makes it convenient because you can still use the main cooking area while the vegetables are suspended above the grids.

Pre-cook hard vegetables by briefly boiling or microwaving them before cooking on the grill. Wrap vegetables in a double thickness of foil to protect them while cooking on the grill. Then, remove the foil if desired, 10-15 minutes before the end of cooking, brush vegetables with butter or oit and finish cooking.

The Cooking Racks can be used for purposes other than just the obvious. Consider using the racks for warming French bread, garlic bread, croissants or even bagels.

A small whole fish wrapped in foil also cooks well on the Cooking Racks. Parcels of seafood such as scallops, prawns and sliced fish fillets prepared in a sauce and portioned into small foil wraps cook well this way, too.

ONIONBURGERS

A honey and mustard sauce glazes the onion slices as they cook alongside these delicious burgers. For optimal sweetness, select Vidalia or Walta Walla onions. Makes 4 open face burgers.

Ingredients

2 2 2 2

1 1/4

1/8 4 4 4 tomato slices

Preparing Onions

Place onions in a cooking pan or on a small piece of aluminum foil. Combine melted margarine, mustard

and honey, then drizzle over onions. Cover pan with lid or fold up edges of foil and seal with double fold to completely enclose onionsFeaving space for steam to build. Place pan or foil packet on grill directly over medium heat for 15 minutes with the grill lid up.

Preparing Burgers

While onions are cooking, combine ground beef, salt and pepper in a medium bowl and mix well. Shape mixture intofour 3/4 inch burger patties and add to grill, directly over heat. Grill burgers along with onions for about 5 minutes, then turn burgers. Grill for 8 to 10

minutes more or until no pink remains inmeat, and onions are tender. To serve, toast both sides of Texas

toast on grill. Then top each slice of Texas toast with a burger, lettuce, tomato and onion. Sprinkle with pepper if desired.

large sweet onions, sliced (12 to 16 ounces) tablespoons margarine or melted butter teaspoons dry mustard teaspoons honey pound lean ground beef teaspoon salt teaspoon pepper

slices Texas toast lettuce leaves

1/4 teaspoon salt 1 1/2 poundslean ground beef

2 cups shredded lettuce

1/3 cup finely shredded cheddar cheese 1/4 cup dairy sour cream and/or guacamole

Preparing the Salsa

Combine tomato, green pepper, onion, jalapeno peppers, garlic, cilantro and salt in a bowl. Set aside 2 tablespoons of salsa. Cover and chill remain- ing salsa until serving time.

Preparing Burgers

Inanother bowl, combine ground beef with 2 table- spoons of reserved salsa, mix well. Shape mixture into six 1/2 inch thick burgers and place on the grill directly over medium heat with lid up. Grill for 13 to

15 minutes or until no pink remains. Turn burgers once, halfway through grilling time. Arrange the shredded lettuce on individual plates. Top lettuce with a burger, cheddar cheese and salsa. Serve with sour cream and/or guacamole.

CHICAGO STYLE HOT DOGS Serve these hot dogs "Chicago-style" with pickled pep-

pers! Makes 4 servings. Ingredients

1/3

1/4 2

1/4 4

Preparing the Relish Combine ketchup, chopped pickled peppers, relish,

onion and poppy seed in a small bowl, then set aside.

cup ketchup cup chopped pickled peppers tablespoons pickle relish tablespoons chopped onion teaspoon poppy seed fully cooked 4-ounce jumbo hot dogs hot dog buns

DOUBLE SALSA BURGERS

A fresh tomato salsa flavors the beef mixture for a zesty tasting burger. The salsa also serves as a

colorful topping. Makes 6 burger patties.

Ingredients

1 1/2 1/4

1 1

large tomato, seeded and finely chopped cup finely chopped green pepper

cup finely chopped red onion finetychopped, seeded jalapeno peppers garlic clove, minced tablespoon snipped cilantro

Preparing Hot Dogs

Place hot dogs on grill directly over MEDIUM heat 5 to 8 minutes with the lid up. Turn hot dogs and brush with

some of the relish mixture. Grill hot dogs 6 to 8 minutes more or until thoroughly cooked.

To Serve

Toast inner sides of hot dog buns on grill. Serve hot dogs inside buns and top with remaining relish mixture.

RIB EYE STEAKS WITH GRILLED GARLIC

As they cook, the garlic cloves mellow in flavor, making a delicious sauce for any grilled meat. And for an appetizer, spread the softened cloves over toasted slices of french bread! Makes 4 servings.

Ingredients

whole Head of garlic tablespoons olive oil or cooking oil tablespoon snipped fresh basil, or 1/2 teaspoon dried basil, crushed tablespoon snipped fresh rosemary or 1/2

teaspoon dried rosemary, crushed twelve-oz, boneless rib eye steaks

Preparation

Combine ketchup, pepper, rosemary, basil and garlic

powder. Coat both sides of steak with mixture. Grill

steak with lid up, directly over medium heat for 6

minutes. Turn steak and grill for 8 to 12 minutes more

or until cooked as desired. Cut into serving size

pieces.

BARBECUED RIBS

Serve this tangy barbecue classic with corn-on-the- cob, green salad, potato salad or coleslaw!

Makes 4 servings.

Preparing the Garlic

Use a cooking pan or tear off a 24xl 8-inch piece of aluminum foil and fold long length in half, then trim to make a 12-inch square. Remove the outer layer of garlic Head, then cut off and discard the top 1/2-inch of garlic Head to expose the garlic cloves. Place garlic

Head in center of a cooking pan or in center of foil with all sides of the foil folded up around the garlic to form a cup. Drizzle garlic with oil and sprinkle with basil and rosemary. Cover pan or twist the ends of the foil to completely enclose the garlic.

Preparing Steaks

Place steaks and the garlic pack on grill directly over

MEDIUM heat and cook about 7 minutes with the lid up. Turn steaks and grill for 5 to 8 minutes more, or

until cooked to taste. Then remove steaks and place on platter. Remove garlic and drizzle its juices over your steak. Remove the softened garlic cloves and spread over your steak. Season with salt and pepper as desired and cut into serving-size pieces.

HERB-PEPPER SIRLOIN STEAK

Ingredients

1/2 1/2

Preparation

Place ribs intoa large glass or ceramic dish. Combine remaining ingredients and pour over the ribs. Refrigerate for several hours.

Preheat your grill 3 minutes and place the ribs on cooking grid. Cook indirectly, over a low to medium

heat until cooked. During the last few minutes of cooking you can cook the ribs over a direct fire for

added barbecue flavor and texture.

pounds American style pork spareribs cup barbecue sauce cup tomato sauce cloves garlic, crushed

juice of 1 lemon

few drops of tobasco sauce

The hearty beef flavor iscomplemented with a deli- cious herb coating! Makes 6 servings.

Ingredients

2 tablespoons ketchup

1/2 teaspoon coarselyground pepper 1 1/2 teaspoons snipped fresh rosemary or 1/2

teaspoon dried rosemary, crushed

1 1/2 teaspoons snipped fresh basil or 1/2teaspoon

dried basil, crushed 1/8 teaspoon garlic powder 1 1 1/2-pound boneless beef sirloin steak,

cut 1-inch thick

MARINATEDTUNASTEAK

Experiment with unique dishes, like this tuna steak recipe boasting a delicious wine marinad!!

Makes 4 servings. Ingredients

4 6-ounce fresh or frozen tuna steaks cut 1 inch

thick. Thaw fish if frozen. 1!3 cup dry white wine

1 tablespoon lemon juice 1 tablespoon olive oil or cooking oil 1 clove garlic, minced

2 teaspoons snipped fresh rosemary, crushed,

or 1/2 teaspoon dried rosemary, crushed 1 teaspoon snipped fresh oregano, crushed, or

1/4teaspoon dried oregano, crushed

1/4 teaspoon salt

Preparation

Combine wine, oil, garlic, rosemary, oregano and salt and pour into a plastic bag. Place tuna steak in bag and seal. Rotate bag to coat fish well. Place sealed bag into a shallow dish then chill for up to 2 hours, turning fish once.

Remove fish from bag and discard marinade. Place a cooking pan with baking rack or roasting rack into center of grill with outer burners on MEDIUM heat. Cook tuna steak ontop of rack with lid down for 8 to

12 minutes or until fish begins to flake easily. Turn

fish once during cooking. When cooked, remove fish from grill andserve.

Preparation

Combine thawed fish, margarine or butter, lemon

juice, mustard and basil into a cooking pan or

aluminum foil rectangle, and cook directly over low flame until butter is melted. Brush mixture over both

sides of halibut fish steaks. Pour balance of mix- ture into small bowl.

Place clean cooking pan or foil on center of grill with both outer burners on MEDIUM. Place fish on grill and close lid. Cook indirectly for 8 to 12 minutes or

just until fish begins to flake easily, turning once

and brushing as needed with remaining mixture.

ALMOND COATED TROUT This delicious recipe isunique and easy to prepare on

yourgas grill. Makes 4 servings.

Ingredients

2 trout

1/2 cup all purpose flour 1 egg, lightly beaten 1 cup sliced almonds 1/3 cup parmesan cheese, grated

olive or peanut oil for frying

Preparation

Remove the Head and tail from trout and fillet. Cut each fish in half to form 4 long fillets. Coat fish in flour, dip in egg and roll in almonds. Refrigerate

for 1hour.

MUSTARD-GLAZED HALIBUT STEAKS A simple sauce of melted margarine, lemon juice,

Dijon-style mustard and basil adds a scintillating note to these sizzling fish steaks! Makes 4 servings.

Ingredients

2 2

6-ounce fresh or frozen halibut steaks, cut 1

inch thick

tablespoons margarine or butter

tablespoons lemon juice

tablespoon Dijon-style mustard

teaspoons snipped fresh basil or 1/2

teaspoons dried basil, crushed

Fill a cooking pan with 1 to 2 inches of oil, and place over HIGH heat. Cook trout until golden brown. Drain oil, sprinkle trout with parmesan cheese and serve dght from the grill.

SOUTHWEST CHICKEN BREASTS

BARBECUEDCHICKEN

This popular recipe can also be a grilled chicken salad! Slice chicken into small strips and place them on top of shredded lettuce with avocado dressing and top with cheese! Makes 6servings.

Ingredients

1/4

2 2

1/4

6 2

1 1

1 1 1

Preparing the Chicken

Combine wine, oil, tarragon and salt. Rinse chicken and pat dry with paper towels. Place chicken in plastic

bag, add marinade and seal bag. Rotate chicken to coat well. Place sealed bag into a shallow dish and

chill up to 24 hours, turning bag occasionally.

cup dry white wine

tablespoons olive oil or cooking oil

teaspoons snipped fresh tarragon or 1/4

teaspoon dried tarragon, crushed

teaspoon salt

skinless, boneless chicken breast halves

avocados, pitted, peeled and chopped

tomato, chopped

clove garlic, minced

tablespoons finetychopped seeded

green chili peppers of your choice

green onions, finely chopped

tablespoon snipped fresh cilantro

tablespoon honey

tablespoon lemon juice

Another backyard favorite, this recipe includes an easy to make sweet and spicy sauce.

Makes 4 servings.

Ingredients

1/2 1/4

1 1/2

1/2 1/4 to 1/2 teaspoon bottled hot pepper sauce

1 2 1/2 to 3 pound broiler-fryer chicken, pre-cut

Preparing the Sauce

Combine ketchup, marmalade, vinegar, celery seed, chili powder and hot pepper sauce ina cooking pan,

and cook directly over a LOW to MEDIUM heat.

Leave the cooked sauce in the pan and remove from

heat until chicken is prepared.

Preparing the Chicken

Wash chicken and pat dry with paper towels. Turn outside burners on MEDIUM and place pre-cut

chicken pieces (bone side down) in center of grill. Close lid and cook indirectlyfor 1 hour or until

chicken is no longer pink. Brush occasionally with sauce. Remove chicken from grill once cooked, then place cooking pan with sauce into center of grill and

reheat. Pour warmed sauce over chicken and serve.

cup ketchup cuporange marmalade tablespoon vinegar

teaspoon celery seed

teaspoon chili powder

Preparing the Avocado Dressing

Combine avocados, tomato, garlic, chili peppers, onions, cilantro, honey and lemon juice. Toss well

then cover and chill up to 2 hours.

Grilling the Chicken

Remove the chicken from plastic bag and reserve the marinade. Grill chicken directly over MEDIUM heat

with lid up for 5 minutes. Turn chicken and brush with marinade, then grill for 5-10 minutes more or until

chicken is no longer pink. Serve with side of avocado dressing.

TRADITIONAL HOLIDAY TURKEY

PIZZA ON THE GRILL

imagine everyone's surprise when you serve your next holiday turke_omplete with dressing_ elicious and

tender straight from the gdllt Serves 8 - 10

Ingredients for Turkey 8- 10 poundwholeturkey

4 ounces butter, softened 2 tablespoons chopped thyme

2 tablespoons lemon juice 2 teaspoons grated lemon rind

Ingredients for Dressing 2

2 8

1/4

2 4

ounces butter

onions, finely chopped

ounces bacon, chopped

tablespoons port wine

cup red wine

chicken stock cubes

ounces chopped cashews, hazelnuts or

pecans 1/2

1/2

cup chopped celery

cup diced carrot 1- 1 1/2 cups fresh white breadcrumbs 1 egg, lightly beaten

-- salt and pepper to taste

Preparing the Dressing

Prepare dressing in a cooking pan directly over MEDIUM heat. Melt butter, add onions and bacon then saute 3 minutes. Add port, red wine and stock cubes and bring to a boil. Cook 2 minutes. Wear insulated cooking mitts to remove the pan then allow ingredients to cool. Add remaining ingredients and mix.

Preparing the Turkey

Although not required, you may wantto preheat your

grill 3 minutes.

Wash insideof turkey and pat dry with paper towels.

Pack breadcrumb seasoning into the turkey cavity. Combine the butter, thyme, lemon juice and rind

together in a bowl. Using turkey baster, insertbutter

mixture under skin covering the turkey breast.

Truss the turkey with string and place it on a baking

pan or roasting rack that rests into a cooking pan. Remove the cooking grids from your grill ifnecessary,

then place the cooking pan and turkey inthe center of

your grill. Tum one outside burner to LOW, the other

to MEDIUM, and close lid. Cook indirectly for 3 1/2 to 4 hours or until cooked. Haifwaythrough cooking time you may alternate burner temperatures so that the turkey browns evenly. Once cooked, remove

dressing from cooked turkey. Slice and serve turkey.

You may never want to call out for pizza again!

Follow this pizza dough recipe, or purchase ready-

made pizza dough found inyour grocers refrigerated section_ext to the biscuits. Slice and serve directly from the grill. Serves 6 - 8

Ingredients

1 1/2 teaspoons dried yeast 1 cup lukewarm water 1/2 teaspoon sugar

3 tablespoons olive oil

3 cups all purpose flour

1/4 cup tomato paste or Italian tomato sauce

6 ounces sliced pepperoni

1 red pepper, roasted and sliced 3/4 cup pitted black olives 8 ounces grated mozzarella cheese

It's easy to customize this recipe with toppings to suit your family's taste. For spicier crust, lightly rub the dough with olive oil then spice with pepper and garlic salt before spreading your tomato sauce.

Preparing the Pizza Dough

Combine yeast, water and sugar together and let stand in a warm place until mixture starts to foam. Add this yeast mixture to flour and oil and combine to form your pizza dough. Knead on a lightly floured

surface until smooth and elastic. Cover and stand in a warm place until doubled in size. Knock back dough

and roll out to a rectangle the size of your cooking pan or baking dish. Place dough into a lightly oiled pan.

If you purchased a ready-made pizza dough, simply open can and roll dough into a lightly oiled cooking

pan.

Preparing the Pizza

Spread tomato paste or Italiantomato sauce on top of your pizza dough. Topwith pepperoni, red peppers, olives, and lastly, mozzarella cheese. Or if you prefer, you may place cheese first with toppings on last.

Place a cooking pan in center of grill and cook indirectly,with one outside burner on HIGH and the other on LOW, for approximately 20 minutes or until bottom of crust is light brown. Lastly, raise the lidand finish cooking pizza by turning burner under the cooking pan on high for about 2 minutes. This will insure the center of pizza gets brown. Then turn off heat, slice and serve directly from pan.

FRESH VEGETABLE STIR-FRY

GRILLED POTATO SKINS

Take a tripto the Orient with thiseasy, and healthy vegetable recipe. Makes 4- 6 servings.

Ingredients

1 1

1 1/2

Preparation

Heat oil in a wok or saute pan, directly over a HIGH heat. Add onion and cook 1 minute. Add carrot and

broccoli and stir-fry 2 minutes, then add red pepper, celery and snow peas and continue cooking 1 minute more. Add chicken broth and toss veg-

etables until cooked to desired aloneness.

tablespoons oil onion, cut into wedges carrot, thinly sliced cups broccoli, cut into small flowerets red pepper, sliced sticks celery, thinly sliced

cup snow peas cup chicken broth

Serve these crispypotatoes as a snack or side dish. We've included microwave instructionsfor atimesav-

ing short cut. Makes 12 servings.

Ingredients

6 3

1/2 1

1 1

1/2

Preparation

Puncture clean potatoes with a fork, wrap in aluminum foil and place directly over LOW to MEDIUM heat. Close lid and cook directly for 1 hour or until center is tender. OR- Microwave clean, punctured potatoes on HIGH for 15 to 20 minutes, or until center tender.

Allow cooked potatoes to cool, then unwrap and discard foil.

baking potatoes (about 8 ounces each) tablespoons margarine or butter, melted cup picante sauce cup shredded cheddar cheese (4 ounces) slices bacon, crisp-cooked and crumbled or use prepackaged bacon bits chopped tomato (optional) diced green onion (optional)

cup sour cream (optional)

ONION BLOSSOMS

Great served as a snack, or to dress up barbecued meats, poultryor fish. Makes 4 servings.

Ingredients

1 1 1/8 1 1

Preparation

Peel onions, then cut almost completely through each onion, forming 8 wedges. Onion will be loose, but still be intact. Prepare four 12-inch squares of aluminum foil. Place one onion inthe center of each foil square.

Stir margarine (or butter) with hot pepper sauce and drizzle over onions. Spdnkte with brown sugar. Then bring up two sides of foil square and double fold. Bring remaining corners up and completely encloseEeaving enough space for steam to build.

medium sweet onions (4-5 ounces each) tablespoons margarine or butter, melted

teaspoon Dijon-style mustard teaspoon hot pepper sauce

tablespoon brown sugar pepper(optional)

Cut potatoes in half- lengthwise. Scoop out potato pulp (serve separately or discard.) Be sure to leave

1/4-inch thick potato shell remaining. Brush the inside of each potato shell with melted margarine. Spoon 2

teaspoons picante sauce into each potato shell, sprinkle with cheese and top with bacon.

Place prepared potato skins on gdll, directly over

MEDIUM heat. Close lid and cook for 8 to 10 minutes or until potato skins are cdsp. Spdnkte each potato

skin with tomato and green onion and then top with sour cream, if desired.

Place wrapped onion blossoms on grill, directly over MEDIUM heat. Close lid and cook 15 to 25 minutes

or until onions are nearly tender. Make a 2-inch opening at the top of each onion wrapping, then close lid and cook 5 to 10 minutes more, or until onions are lightly browned. Spdnkle with pepper if desired and

servewarm.

For repai r-Jn your homm-aH major brand a pp[iaaces,

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Kenmore Elite 141.176801 User Manual

Specifications and Main Features

Frequently Asked Questions

User Manual