KitchenAid KBGS274LSS0 Installation Guide
[]
|
i
27"(68.6 cm), (91.4 cm)an 39"(99.
(Built-in_ for combustibleconstruction)
27" (68.6 cm)
with rotisserie shown
Insulated jacket
Models
KBGS274LSS
KBGS364LSS
KBGS292LSS
Quick Reference
cm)
IMPORTANT:
Readandsavetheseinstructions.
IMPORTANT:
installer: Leave Installation instructions with the consumer.
Consumer: Keep installation Instructions for future reference.
Save installation instructions for local electrical inspector's use.
Write the model and serial numbers in space provided below before
installing or using outdoor grill. The numbers are stamped on the
identification label located on the underside of grill drip tray. It is also
located on the model/serial number plate, located on heat shield
behind control panel close to the smoker box.
Model #
Serial #
Table of Contents:
Pages
[] Before you start
[] Product dimensions
[] Built-In installation dimensions
[] Gassupply requirements
[] Rotisserie electrical requirements
[_]-[] Installation steps
[] Checking/adjusting burners
[_]- [] Use and Care Information
[]- [] Grilling tips & chart
[] Rotisserie tips & chart
[]- [] Cleaning
[] Warranty
[]- [] Requesting Assistance or Service
Kitchen_kid _
FOR TH E WAY IT'S MADE ®
Part No. 8285450
Beforeyoustart,,,
Your safety and the safety of
others are very important.
We have provided many important
safety messages in this manual and
on your appliance. Always read and
obey all safety messages.
This is the safety alert symbol.
This symbol alerts you to
potential hazards that can kill
or hurt you and others.
All safety messages will follow the
safety alert symbol and either the word
"DANGER" or "WARNING". These
words mean:
You can be killed or seriously
injured if you don't immediately
follow instructions.
You can be killed or seriously
injured if you don't follow
instructions.
All safety messages will tell you what
the potential hazard is, tell you how to
reduce the chance of injury, and tell
you what can happen if the
instructions are not followed.
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.
FOR YOUR SAFETY
1. Do not store or use
gasoline or other
flammable vapors and
liquids in the vicinity of
this or any other appliance.
2. An L.P. cylinder not
connected for use shall not
be stored in the vicinity of
this or any other appliance.
IMPORTANT SAFETY INSTRUCTIONS
1. Do not install built-in grills in or on a
recreational vehicle, portable trailer,
boat or in any other moving
installation.
2. Always maintain minimum clearances
from combustible construction, see
"Location requirements" section.
3. The outdoor cooking gas appliance
shall not be located under overhead
combustible construction.
4. This outdoor cooking gas appliance
shall be used only outdoors and shall
not be used in a building, garage, or
any other enclosed area.
5. Keep any electrical supply cord and
fuel supply hose away from any
heated surfaces.
6. Keep outdoor cooking and appliance
area clear and free from combustible
materials, gasoline and other
flammable vapors and liquids.
7. Do not obstruct the flow of combustion
and ventilation air. Keepthe ventilation
openings of the cylinder enclosure free
and clear from debris.
8. Inspect the gas cylinder supply hose
before each use of the grill. If the
hose shows excessive abrasion or
wear, or is cut, it MUST be replaced
before using the grill. Contact your
dealer and use only replacement
hoses specified for use with the grill.
9.Visually check the burner flames.
They should be blue. Slight yellow
tipping is normal for L.P.gas.
10. Check and clean burner/venturi tube
for insects and insect nest. A clogged
tube can lead to fire under the grill.
11.The L.P.gas supply cylinder to be
used must be:
• constructed and marked in
accordance with the Specification
for L.I? Gas Cylinders of the U.S.
Department of Transportation (DOT)
or the National Standard of Canada,
CAN/CSA-B339, Cylinders, Spheres,
and Tubes for Transportation of
Dangerous Goods; and Commission.
• provided with a listed overfilling
prevention device.
• provided with a cylinder connection
device compatible with the con-
nection for outdoor grill appliances.
12.Always check connections for leaks
each time you connect and
disconnect the L.P.gas supply
cylinder. See "installation
instructions" section.
13.When the outdoor cooking gas
appliance is not in use, the gas must
be turned off at the supply cylinder.
14. Storage of an outdoor gas grill
appliance indoors is permissible only
if the cylinder is disconnected and
removed from the outdoor gas grill.
15. Cylinders must be stored outdoors
and out of the reach of children and
must not be stored in a building,
garage, or any other enclosed area.
16.The pressure regulator and hose
assembly supplied with the outdoor
gas grill must be used. Replacement
pressure regulator and hose
assembly part number listed in
the "Installation Instructions" section.
17.The cylinder supply system must be
arranged for proper vapor
withdrawal.
18. Gas cylinder must include a collar to
protect the cylinder valve.
WARNING: If the information
in this manual is not followed
exactly, a fire causing death
or serious injury may occur.
If the following information is not
followed exactly, a fire causing death or
serious injury may occur.
• Do not store a spare LP-gas cylinder
under or near this grill.
• Never fill the cylinder beyond 80
percent full.
IMPORTANT:
This grill is manufactured for
outdoor use only.
For grills that are to be used at elevations
above 2000 feet, orifice conversion is
required. See "Gas supply requirements"
section.
It is the responsibility of the installer to
comply with the minimum installation
clearances specified on the model/serial
rating plate, The model/serial rating plate
can be found on the heat shield behind
control panel, close to smoker box,
Copies of the standards listed may be obtained
from:
National Fire Protection Association
One Batterymarch Park
Quincy, Massachusetts 02269
CSA Internationa!
8501 East Pleasant Valley Rd.
Cleveland, Ohio 44131-5575
The California Safe Drinking Water and
Toxic Enforcement Act requires the
Governor of California to publish a list
of substances known to the State of
California to cause cancer, birth defects,
or other reproductive harm, and
requires businesses to warn of potential
exposure to such substances.
WARNING: This product contains a
chemical known to the State of
California to cause cancer, birth defects,
or other reproductive harm.
This appliance can cause low-level
exposure to some of the substances
listed, including benzene, crystalline silica,
carbon monoxide, toluene, and soot.
In the State of Massachusetts, the
following installation instructions apply:
• Installations and repairs must be
performed by a qualified or licensed
contractor, plumber, or gasfitter
qualified or licensed by the State of
Massachusetts,
• If using a ball valve, it shall be a
T-handle type,
• A flexible gas connector, when used,
must not exceed 3 feet,
Parts needed
The built-in grills are manufactured for
use with natural gas.
To convert to L.R/propane gas, Gas
Conversion Kit no. 4396311 must be
used. Follow Instructions included with kit.
Location
requirements
Explosion Hazard
Do not store fuel tank in a garage or
indoors.
Do not store grill with fuel tank in a
garage or indoors.
Failure to follow these instructions
can result in death, explosion, or fire.
Fire Hazard
Do not install this grill on or near
combustible materials,
Doing so can result in death or fire.
Clearance to combustible construction
for built-in (combustible construction)
grills:
A minimum of 12" (30.5 cm) must be
maintained between the grill hood, sides
and back andany combustible construction.
Rotisserie
If your model is equipped with a
rotisserie, 6" (15.2 cm) minimum
clearance on each end is needed for the
motor and skewer.
A grounded, 3-prong outlet located to the
left of the grill is required. (See "Electrical
requirements" section.)
Toolsand parts
neededfor Built-in
(combustible
construction)
installations
* level
* small flat-blade screwdriver
* flat-blade screwdriver
* Phillips screwdriver
* tape measure or ruler
* slip-joint pliers
* pipe wrench
* scissors or cutting pliers to remove
tiedowns
Materials required:
* gas line shutoff valve
* 1/2" male pipe thread nipple for connection
to pressure regulator
* L.R gas-resistant pipe-joint compound
* AGA or CSA design-certified flexible
stainless steel appliance connector
[4-5 ft. (1.2-1.5 m)] or rigid gas supply line
as needed
* non-corrosive leak detection solution
Fire Hazard
Do not use grill near combustible
materials.
Do not store combustible materials
near grill.
Doing so can result in death or fire.
Select a locationthat provides minimum
exposure to wind and traffic paths. The
location should be away from strong draft
areas.
Do not obstruct flow of combustion and
ventilation air.
insulated Jacket
Built-in grill for use in a combustible
enclosure, also includes an insulated
jacket.
Parts supplied
* convertible regulator is set for 4" W C
natural gas
Clearance to combustible construction for built-in (combustible construction) grills:
A minimum of 12" (30.5 cm) must be maintained between the grill hood, sides and back and any combustible construction.
Product Dimensions
39" (99.1 cm) [27"(68.6cm) ill with --_D,
12"(30.5cm)sideburner
'_27" (68.6 cm), or
36" (91.4 cm)
side burner*
*Not all models haveside burner or side trays.
__ ,,,,,a
1/2"
male NPT
11-1/8" I 86!!"Cm
3-5/8"
(9.2 cm)
Fire Hazard
Do not install this grill on or near
combustible materials.
Doing so can result in death or fire,
Built-in with
Insulation Jacket
Installation Dimensions
(combusti le enclosure)
Enclosure andclearance dimensions that are
shown must be used. Given dimensions provide
required clearances.
The installation of this grill must conform with the
current standards CSA-Z21.58a-1998", or with
local codes.
For installations in a combustible enclosure,
the insulation jacket provided with the grill must
be used. A ledge on each side or a full deck
beneath the jacket must support the Insulation
Jacket.
Copies of the standards listed may
be obtained from:
* CSA international
8501 East Pleasant Valley Rd.
Cleveland, Ohio 44131-5575
counter and insulation jacket
support surfaces must belevel
minimum to
openhood
12".(30.5 cm)
mlnlmurrl to
any accessory
24"
(61.0 cm)
(12.7 cm)
(18.;
(29.5 cm)
(2.9 cm)
19"
(48.3 cm)
Combustible enclosure installations
Grill size A B
27" (68.6 cm) 33" (83.8 cm) 25-1/4" (64.1 cm)
36" (91.4 cm) 42" (106.7 cm) 34-1/4" (87.0 cm)
39" (99.1 cm) 45" (114.3 cm) 37-1/4" (94.6 cm)
7-3/8"
( gas line
! locations
I
(7.6 cm)
)tional custom
access doors
supporl
6" 15.2 cm
m n. c earance
for rotisserie
35-1/2"
(90.2 cm)
Gassupply
requirements
Observe all governing codes and
ordinances.
IMPORTANT: Grill must be connected to
a regulated gas supply.
Built-inGrills=
combustible construction
Natural Gas:
Built-in grill models are equipped for use
with Natural gas. They are design-certified
by CSA International for L.E (propane or
butane) gases with appropriate
conversion.
Rotisserieelectrical
requirements
• input ratings shown on the model/serial
rating plate are for elevations up to 2,000
feet (610 m). For elevations above 2,000
feet (610 m), ratings are reduced at a
rate of 4% for each 1,000 feet (305 m)
above sea level. Orifice conversion is
required. Contact KitchenAid Assistance
Center.
° Refer to the model/serial rating plate for
information on the type of gas that can
be used. If this information does not
agree with the type of gas available,
check with your local gas supplier.
No attempt shall be made to convert
the grill from the gas specified on the
model/serial rating plate for use with a
different gas type without consulting the
serving gas supplier. The conversion
kits specified must be used.
Line pressure testing:
Testing above 1/2 psi (3.5 kPa) or
14 inches (35.5 cm) W.C. (gauge)
The grill and its individual shutoff valve
must be disconnected from the gas
supply piping system during any pressure
testing of that system at test pressures
greater than 1/2 psig (3.5 kPa).
Testing below 1/2 psi (3.5 kPa) or
14 inches (35.5 cm) W.C. (gauge) or
lower
The grill must be isolated from the gas
supply piping system by closing its
individual manual shutoff valve during any
pressure testing of the gas supply piping
system at test pressures equal to or less
than 1/2 psig (3.5 kPa).
Built-in models are set for natural gas use
and have a pressure regulator with 1/2"
female pipe threads.
shutoff valve
"open" position
gas supply _
line
to grill
The supply line shall be equipped with an
approved shutoff valve. This valve should
be located in the same area as the grill
and should be in a location that allows
ease of opening and closing. Do not block
access to the shutoff valve. The valve is
for turning on or shutting off gas to the
appliance.
L.P.gas conversion from a local L.P.gas
supply:
Conversion must be made by a qualified
gas technician. The qualified natural gas
technician shall provide the L.R gas
supply to the selected grill location in
accordance with the National Fuel Gas
Code NFPA 54 and local codes. To
convert to L.R gas, the L.R Gas
Conversion Kit No. 4396311 must be
used. Follow instructions included with kit.
L.R gas conversionusing a LP. fuel tank:
To convert to L.R gas, the L.R Gas
Conversion Kit No. 4396311 must be
used. Follow instructions included with kit.
A L.R gas cylinder, not larger than 20
pounds, must be purchased separately.
Electrical Shock Hazard
Plug into a grounded 3-prong outlet.
Do not remove ground prong.
Do not use an adapter.
Do not use an extension cord.
Failure to follow these instructions
can result in death, fire, or
electrical shock.
If codes permit and a separate ground
wire is used, it is recommended that a
qualified electrician determine that the
ground path is adequate.
Check with a qualified electrician if you
are not sure whether the grill is properly
grounded.
Do not ground to a gas pipe.
A 120-volt, 60-Hz, AC-only, 15-ampere,
electrical supply is required.
Recommended ground method
A grounded 3-prong outdoor outlet
grounded in accordance with the National
Electrical Code ANSI/NFPA 70** or
Canadian Electrical Code (C22.1")- and
local codes and ordinances.
3-prong polarized
NATURAL GAS:
Set pressure 4 inches (10.2 cm) W.C.
Supply pressure 7-14 inches
17.8 cm to 35.5 cm) W.C. maximum.
L.R GAS:
Operating pressure:
11 inches (27.9 cm) W.C.
Supply pressure: 11 to 14 inches
(27.9 to 35.5 cm) W.C.
3-pr0ng
ground plug
_,Ue_d-type outd00r _
power u_ply
cord
Copies of the standards listed above may be
obtained from:
*CSA international
8501 East Pleasant Valley Rd.
Cleveland, Ohio 44131-5575
** National Fire Protection Association
One Batterymarch Park
Quincy, Massachusetts 02269
installation
Instructions--
Built-in Outdoor
= Place grill and insulated jacket into
the enclosure, but leave enough room
between back of grill and insulated jacket
to connect to gas supply.
= Open shutoff valve in the gas
supply line. The valve is open when the
handle is parallel to the gas pipe.
valveopen
Grill
(combustible
construction)
Fire Hazard
Do not install this grill on or near
combustible materials.
Doing so can result in death or fire.
iMPORTANT:The built-in grill for use in a
combustible enclosure, also includes an
insulated jacket which must be used for
proper installation. See Page 4 for cutout
dimensions.
Fire Hazard
Do not use grill near combustible
materials.
Do not store combustible materials
near grill.
Doing so can result in death or fire.
Excessive Weight Hazard
Use two or more people to move
and install grill.
Failure to do so can result in back
or other injury.
Explosion Hazard
Securely tighten all gas connections.
If connected to LP, have a qualified
person make sure gas pressure does
not exceed 11" (28 cm) water column.
Examples of a qualified person
include:
licensed heating personnel,
authorized gas company personnel,
and,
authorized service personnel.
Failure to do so can result in death,
explosion, or fire.
= Make gas connections.
A combination of pipe fittings must be
used to connect the grill to the existing
gas line.
• if local codes permit, use a flexible
stainless steel tubing gas connector,
design-certified by AGA or CSA
international, to connect the grill to the
rigid gas supply line. 5/8" diameter line is
recommended. Using a wrench to
tighten, connect the gas supply to the
grill. Use pipe joint compound on all non-
flared male threads. Do not kink or
damage the flexible connector when
moving the grill.
• Pipe-joint compounds suitable for use
with L.E as must be used. Do not use
Teflon_'ta)e.
/
rear of
grill
:1/2" grill
__ / valveclosed
= Test all connections by brushing on
an approved non-corrosive leak-detection
solution. Bubbles will show a leak.Correct
any leak found.
= Open the hood.
= For models equipped with
rotisserie, remove the rotisserie's skewer
from the grill.
= For models with side burners.
Remove side burner cover from the top of
the carton that is located on the grill
grate. Remove bubble wrap from side
burner cover and set aside.
Open carton locatedon the grill grate.
Remove side burner grate, unwrap and
set aside.
Remove burners and burner caps from
carton and unwrap. Install each set of
burners and caps inside the side burner
cavity as shown.
burner //r_--_-____._>
burner /2_,_,_o_ _ _//
cover
extension
burner
grate
Natural GasUse
This installation must conform with local
codes and ordinances**, in the absence of
local codes, installations must conform
with either the National Fuel Gas Code
ANSi Z223.1, or CAN/CGA-B149.1*
Natural Gas and Propane installation code.
6
flexible gas
connector
Copies of the standards listed may
be obtained from:
* CSA International
8501 East Pleasant Valley Rd.
Cleveland, Ohio 4413t-5578
** for local codes, contact your local
building inspector
install side burner grate and cover (with
extension toward grill) as shown.
Properly dispose of all packing material.
®Teflon is a registered trademark of E.I. Du Pont
de Nemours and Company.
[] Carefully lift grill grates off of grill
area and set aside.
Checkingand
adjustin9 the
Adjustment should be from
1/8" to 1/4".
[] Remove sear plates and set aside.
sear plate
/
t0 [] Remove tiedowns from burners
and warming shelf.
warming
shelf
remove
tiedowns
remove
tiedowns
I burner
tt [] Reinstall sear plates. Make
sure sear plates are resting on pins.
pins
I 2 • Carefully slide grill completely
into outdoor enclosure.
3 [] Now go to the "Checking and
Adjusting Burners Section."
burners
The burners are tested and factory-set for
most efficient operation. However,
variations in gas supply and other
conditions may make minor adjustments
to air shutter or low flame setting
necessary. Adjustments must be done by
a qualified service technician.
NOTE: No adjustment can be made to the
infrared rotisserie burner (not used on all
models) or smoker tray burner(s).
Checking and adjusting the grill burner
flames requires removing the grate and
sear plates.
Sear burner flame characteristics:
The flames of the grill burners and
surface burners (not used on all models)
should be blue and stable with no
excessive noise or lifting (L.R/propane
gas flames will have a slightly yellow tip).
A yellow flame indicates not enough air. if
flame is noisy or lifts away from the
burner, there is too much air. Some
yellow tips on flames when the burner is
set to HI setting are acceptable as long as
no carbon or soot deposits appear.
Check that burners are not blocked by
dirt, debris, insect nests, etc. and clean as
necessary. If they are clean, adjust air
shutters as needed.
iMPORTANT: Before adjusting air
shutters, let burners cool down.
Adjusting the air shutters:
I. Light grill using information in the
"Lighting the grill" section.
2. Observe flame to determine which
burners need adjustment and how the
flame is acting. See "Sear burner flame
characteristics" above.
3. Turn off the valve and wait until grill
and burners are cool.
4. Remove grill grates, sear plates.
5. Remove burner and loosen air shutter
adjustment screw.
a. if flame is yellow (not enough air),
turn air shutter counter-clockwise.
b. if flame is noisy or lifts away from
burner (too much air), turn air
shutter clockwise.
air shutter
adjustment screw
6. Tighten air shutter adjustment screw.
7. Replace burner sear plates and grates.
8. Ignite burner to check flames. See
"Sear burner flame characteristics."
Repeat Steps 1 through 8 above if
needed.
Only adjust the burners that need
adjustment.
Low flame adjustment:
If flame goes out on the "LO" setting, the
low flame setting must be adjusted.
I. Turn off the valve and wait until grill
and burners are cool.
2. Remove grill grates, sear plates.
3. Light grill using information in the
"Lighting the grill" section.
4. Turn burner to its lowest setting and
remove knob.
5. Hold valve stem with pliers and insert a
thin flat-blade screwdriver into the shaft.
6. Watch the flame and slowly turn the
screwdriver counter-clockwise.
7. Adjust flame to minimum stable flame.
valve stern
8. Replace the control knob and turn off
the burner.
9. Repeat Steps 3 through 8 for each
burner if needed.
10. Replace the sear plates and grates
after the burners have cooled.
Grill Use
Explosion Hazard
Do not store fuel tank in a garage
or indoors.
Do not store grill with fuel tank in a
garage or indoors.
Failure to follow these instructions
can result in death, explosion, or fire.
Fire Hazard
Do not use grill near combustible
materials.
Do not store combustible materials
near grill.
Doing so can result in death or fire.
3. Turnthe gas supply on:
• For grills using an L.R/propane gas
cylinder:
Slowly open the cylinder valve; do not
"snap" open.
NOTE: If flow limiting device does
activate, your grill may not light. If
your grill does light, the flames will be
low and will not heat properly. Turn
cylinder valve and all control knobs
off and wait 30 seconds. After
shutting off the cylinder, very slowly
open cylinder valve and wait 5
seconds before lighting.
• For grills using gas supply source
other than L.R gas cylinder:
Turn the shut off valve to open position
from the front of gas supply line.
Lighting the grill
red button grill burner
infrared
burner
control sm0kertray
knob burner
control knob
control knob
grill burner
control knob
smoker burner
tray igniter
3. Strike the match to light it.
4. Carefully guide the lit match between
the grill grate and one of the slots in
the sear plate.
5. Push in and turn the burner knob to
"LITE" for the burner closest to the lit
match. The burner will light immediately.
6. Repeat steps 2 through 5 for each
main burner.
7. Replace manual lighting extension
inside the drip tray.
IMPORTANT:
If burnerdoes not light immediately, turn the
burner knob to "OFF" and wait 5 minutes
before relighting.
If any burners do not light after attempting
to manually light them, contact the
KitchenAid Assistance Center.
button
Using the side burner
ignitor battery
compartment
Food Poisoning Hazard
Do not let food sit for more than
one hour before or after cooking.
Doing so can result in
food poisoning or sickness.
Using your Grill
Prepare the gas supply
I. Open the hood completely. Do not light
burners with the hood closed.
2. Make sure
control knobs are '__:-- :-::::-"
turned to OFE
The drip pan
must be in place
and pushed all
the way to the
back.
IMPORTANT: Light only one burner at a
time.
1. Do not lean over burners. Push in and
turn to "LITE" the control knob for the
burner you wish to use.
2. Push in the burner ignitor button. You
will hear the "snapping" sound of the
spark. Keep the burner ignitor button
pushed in until burner lights. Make sure
burner is lit. Repeat for each of the
other burners as needed.
IMPORTANT:
If burner does not light immediately,turn the
burner knob to "OFF" and wait 5 minutes
before relighting.
Manually lighting main grill burners
1. Remove the manual lighting extension
from inside the drip tray.
2. Attach a match to the clip.
Burn Hazard
Do not let the burner flame extend
beyond the edge of the pan.
Doing so can result in burns.
Remove side burner cover. Do not light
burners with the cover on.
Lighting the side burner
IMPORTANT: Light only one burner at a
time.
1. Do not lean over burners. Push in and
turn to "LITE" the control knob for the
burner you wish to use.
2. Push in the burner ignitor button. You
will hear the "snapping" sound of the
spark. Keep the burner ignitor button
pushed in until burner lights. Make sure
burner is lit. Repeat for the other
burner as needed.
IMPORTANT:
If burnerdoes not light immediately, turn the
burner knob to "OFF" and wait 5 minutes
before relighting.
Manually lighting the burners
1. Use a paper match to light the burners.
2. Push in and turn the burner knob to
"LITE" for the burner closest to the fit
match. The burner will fight immediately.
IMPORTANT:
If burnerdoes not light immediately, turn the
burner knob to "OFF" and wait 5 minutes
before relighting.
If any burners do not light after attempting
to manually light them, contact the
KitchenAid Assistance Center.
Using the rotisserie
motor rotisserie back infrared burner
Electrical Shock Hazard
Plug into a grounded 3-prong outlet.
Do not remove ground prong.
Do not use an adapter.
Do not use an extension cord.
Failure to follow these instructions
can result in death, fire, or
electrical shock.
5. Push in and turn the infrared burner
control knob to "LITE".
6. Push in the red button above the
infrared burner control knob, the burner
will light immediately. Hold this button
in for 5 to 10seconds.
7. Repeat steps 3 through 6 for each
infrared burner. (Number of infrared
burners varies by model.)
8. Replace manual lighting extension
inside the drip tray.
iMPORTANT:
If the infrared burner does not light
immediately, turn the infrared burner
control knob to "OFF" and wait 5 minutes
before relighting.
t fork rod
For best cooking results, do not use main
grill burners when using the rotisserie,
The rotisserie system is designed to cook
food from the rear using intense, searing
infrared heat.
1. Remove warming shelf.
2. Mount rotisserie motor on the grill's
mounting bracket. Position it securely
into support bracket slots.
3.To load the spit rod, slide one of the
rotisserie forks onto the spit rod with
prongs facing away from handle.
4. Push spit rod through the center of the
food, then slide second rotisserie fork
into position.
5. Center the food and rotisserie forks on
spit rod and tighten wing nuts on the
rotisserie forks, if necessary, secure
loose food portions with butcher's
string only.
6. Once the food is positioned on spit rod,
place pointed end of rod into rotisserie
motor and lower spit rod onto supports
at either side of the grill.
IMPORTANT:On ModelKBGS292LSS,
removethe handle
from the spitrod when --__
usingthe side burner.
The handle will get
"HOT"and failureto
remove it will cause
the handleto crack
and melt.
remove
handle
7. Plug single-prong plug into rotisserie
motor.
8. Plug 3-prong plug into a grounded
3-prong outlet.
To avoid product damage when not using
the rotisserie, remove motor and store
indoors. Remove spit rod and forks. Store
out of reach of children.
Lighting the infrared
(rotisserie) burner
1. Push in and turn rotisserie burner knob
to "LITE".
2. At the same time, push in both red
button (left hand side) and burner
igniter button (right hand side). You will
hear a "snapping" sound.
3. When infrared burner lights, release
the burner igniter button but continue
pressing the red button for another 5 to
10 seconds.
IMPORTANT:
If the rotisserie burner does not light
immediately, turn the burner knob to "OFF",
wait 5 minutes before relighting.
Manually lighting infrared burner
1. Remove the manual lighting extension
from inside the drip tray.
2. Attach a match to the clip.
3. Strike the match to light it.
4. Carefully hold the lit match close to the
infrared burner.
Using the smoker box(es)
Burn Hazard
Do not remove the smoker box
when grill is hot.
Doing so can result in burns.
Your grill may have one or two slide-out
smoker boxes that can be used with the
main grill burners or the rotisserie.
The smoker trays are designed for easy
use. After deciding which wood chips to
use, follow the instructions on wood chip
packaging. Small size chips or pellets are
recommended.
1.Slide box and chip cover out of smoker
compartment.
2. Remove chip cover ....
box. Turn
cover from
cover over _-
and fill with
prepared chips.
3. Turn smoker box over and place over
chip cover. Hold cover and box together
and turn right side up.
4. Slide box and cover back into smoker
compartment.
Light the smoker burner(s) 5 minutes
ahead of time to start them smoking. The
specially-designed smoker will smoke the
food while the grill burners or rotisserie
cooks it. Keeping the hood closed as
much as possible will maximize the
smoking effect. 9
Manually lighting smoker burner
1. Remove smoker tray.
2. Remove the manual lighting extension
from inside the drip tray.
3. Attach a match to the clip.
4. Strike the match to light it.
5. Carefully guide the lit match into the
smoker chamber area where the tray
was removed.
6. Push in and turn the knob for the
smoker burner to "LITE", the burner will
light immediately.
7. Replace smoker tray.
8. Repeat steps 1 through 6 for each
smoker burner. (Number of smoker
burners varies by model.)
9. Replace manual lighting extension
inside the drip tray.
IMPORTANT:
If the smoker burner does not light
immediately, turn the burner knob to "OFF",
wait 5 minutes before relighting.
Always allow box to cool before removal
or cleaning.
Grill Care
Replacing the igniter battery
Your model may have one or two igniter
batteries. If igniters stop sparking, the
battery (or batteries) should be replaced.
1. Lift up at bottom ----_'_
of battery tray and
slide battery tray
out.
2. Remove battery
(or batteries) and
replace with lift up and
alkaline 9-volt If'J| tray
battery (or
batteries).
3. Slide battery tray back into
compartment.
10
I _ slide out
GrillingTips
Food Poisoning Hazard
Do not let food sit for more than
one hour before or after cooking.
Doing so can result in
food poisoning or sickness.
Before Grilling
*Thaw food items before grilling.
. Preheat grill on high (use all grill
burners) 7-10 minutes. The hood must
be closed during preheating. Do not use
back infrared burner for preheating.
Preheating provides the high heat
needed to brown and seal the juices.
. Shorten the preheat time when grilling
high-fat cuts of meat or poultry, such as
chicken thighs. This will help reduce
flare-ups.
. Lightly oil the grill or the food when
cooking low-fat cuts of meat, fish or
poultry, such as lean hamburger patties,
shrimp or skinless chicken breasts.
. Too much oil can cause gray ash to
deposit on food.
. Trim excess fat from meats prior to
cooking to prevent flare-ups.
. Make vertical cuts at 2" intervals around
the fat edge of meat to help prevent the
meat from curling while cooking.
. Add seasoning or salt only after the
cooking is finished.
During Grilling
•Turn foods only once. Juices are lost
when meat is turned several times.
•Turn meat just when juices begin to
appear on the surface.
• Avoid puncturing or cutting the meats to
test doneness. This allows juices to
escape.
• It may be necessary to lower the heat
setting for foods that cook a long time or
are marinated or basted in a sugary
sauce.
• If using a high flame, add barbecue
sauce only during the last 10 minutes of
cooking to avoid burning the sauce.
•The degree of doneness is influenced
by the type of meat, cut of meat (i.e.
size, shape and thickness), heat setting
selected, and length of time on the grill.
•With the grill cover open the cooking
time will be longer.
Smoker Box
The smoker box is a tray that holds wood
chips or pellets that provide a smoky
flavor when foods are cooked on the grill
or rotisserie. For best results the hood
should be down for most of the cooking
time.
• The amount and size of chips and
length of cooking time determine the
degree of smoke flavor.
• When using wood chips or wood pellets
always follow the package directions.
For increased smoking, soak chips in
water prior to placing in the smoker box.
Guide to Wood Chips or Pellets:
Alder: A medium, tart smoke taste.
Superb on salmon and other fish, chicken
or game.
Maple: Sweet, hearty smoke flavor. Best
with fish, jerky or bacon.
Apple: A light, sweet flavor. Superb with
poultry, ham or sausage.
Hickory: Heavy smoke flavor. Best with
beef, pork or game.
Mesquite: A light smoke flavor. Best with
fish, poultry or beef.
Oak: Heavy smoke flavor. Best with beef,
lamb or pork.
Pecan: A rich, sweet, versatile flavor. Can
be used with anything.
Grapevine: A strong smoke flavor. Best
with beef or poultry.
CookingMethods
Direct Heat
Cooking by Direct Heat means the food is
placed on grill grates directly above
lighted burners. Hood position affects total
cooking time.
Direct Heat sears the food. Searing is a
process that seals natural juices in food
by cooking with intense heat for a short
period of time. While juices stay inside,
the outside is browned with a flavorful
grilled coating.
Indirect Heat
For best results, do not select the Indirect
Heat cooking method when it is windy.
Cooking by Indirect Heatmeans the food is
placed on the grill grate above an unheated
burner, allowing heat from lighted burner(s)
on either side to cook thefood.
If possible, turn on two burners. Cook
with the hood down. This will shorten the
cooking time.
Indirect Cooking Burner
Place food only on the grill grate over the
OFF burners. 27" grill ON OFF -- --
36" grill ON OFF ON --
1 2 3 4
GrillingChart
• Knobs have High, Medium and Low setting for flame adjustment.
• Heat settings indicated are approximate.
• Grilling time based on heating two adjacent burners with food placed on grate between burners (Direct).
• Timings are affected by weather conditions.
• Remove excess fat from edge of chops and steaks. Score remaining fat at 2-inch intervals to prevent curling.
• When 2 temperatures are provided, example: Medium to Medium-Low, start with the first and adjust to how it is cooking.
• Cooking times may vary from chart times depending on the type of fuel, natural gas or L.R.
Beef
Hamburgers DIRECT Medium (160°F) Grill, turning once.
1/2 to 3/4 inch thick Medium 10-15 minutes total
Roasts
Rib Eye, Sirloin INDIRECT Med-Rare (145°F) to Medium (160°F) Tent with foil first 45-60 minutes
Medium/OFF/Medium 32-40 minutes per lb. of cooking time.
Steaks
Porterhouse, Rib DIRECT Med-Rare (145°F) to Medium (160°F) Rotate steaks 1/4 turn to create
T bone, Top Loin Medium 11-16 minutes total criss-cross grill marks.
Sirloin
1 inch
Porterhouse, Rib DIRECT Med-Rare (145°F)to Medium (160°F)
T bone, Top Loin Medium 18-25 minutes total
Sirloin
1-1/2 inch
Top Round or DIRECT Med-Rare (145°F) to Medium (160°F)
Shoulder/Chuck Medium 22-29 minutes total
(London Broil)
1-1/2 inch thick
Flank DIRECT Med-Rare (145°F)
1/2 inch thick Medium 11-16 minutes total
Pork
Chops, 1 inch thick DIRECT Medium (160°F)
1-1/2 inch thick DIRECT Medium (160°F)
Ribs INDIRECT Medium (160°F) Grill, turning occasionally. During last few
2-1/2 to 4 Ibs. Med/OFF/Med 40-60 minutes total minutes brush with barbecue sauce if
Roast. Boneless DIRECT Medium (160°F) Turn during cooking to brown on all sides.
Tenderloin 1 Ib Medium 18-22 minutes total
Ham, Half INDIRECT Reheat (140°F) Wrap entire ham in foil and put on grill
8 to 10 Ibs. Med/OFF/Med 2 - 2-1/2 hours total without pan or drip pan.
Ham Steak DIRECT Reheat (140°F)
Precooked Preheat Medium 7-10 minutes total
1/2 inch thick Grill Medium
Hot Dogs DIRECT Reheat (145°F) Slit skin if desired.
Medium to Med-Low 12-20 minutes total
Medium to Med-Low 30-40 minutes total
desired. When done, wrap in foil 1 hour.
Medium 5-10 minutes total
11
Chicken
Breast DIRECT (170°F) For even cooking, pound to 3/4 inch.
Boneless Medium 15-22 minutes total
Pieces DIRECT breast (170°F) Start bone side down.
2 to 3 Ibs. Med-Low to Medium thigh (180°F)
18-25 minutes total
Lamb
Chops and Steaks DIRECT
Loin, Rib, Sirloin Medium
Med-Rare (145°F) to Medium (160°F)
10-20 minutes total
1 inch thick
1-1/2 inches thick DIRECT Med-Rare (145°F) to Medium (160°F)
Medium 16-20 minutes total
Fish And Seafood
Fillets, Steaks, Chunks DIRECT 4-6 minutes per each Grill, turning once. Brush grill with oil to
Halibut, Salmon, Swordfish Medium 1/2 inch thickness of fish keep from sticking. Remove when inside is
8 oz. opaque and flaky with skin easily removed.
Whole DIRECT 5-7 minutes per side Grill, turning once. Brush grill with oil to
Catfish, Rainbow Trout High keep from sticking. Remove when inside is
8 - 11 ounces opaque and flaky with skin easily removed.
Shellfish, DIRECT 4-8 minutes total
Scallops, Medium
Shrimp
Turkey
Whole Breast INDIRECT (170°F) Tentwith foil until last 30 minutes of
(bone-in) HI/OFF/HI 14-18 minutes per lb. cooking time.
One Half Breast INDIRECT (170°F) Start skin side down.
(bone-in) MediumlOFF/Medium 25-30 minutes per lb.
Whole INDIRECT breast (170°F) Less than 11 pounds.
7 to 12 lb. HI/OFF/HI thigh (180°F)
11-16 minutes per lb.
Fresh Veqetables
Corn on the cob DIRECT 20-25 minutes total Soak in cold water 20 min. Do not husk.
Medium Shake off excess water.
Eggplant DIRECT 7-10 minutes total Wash & cut into 1/2 inch slices or
Medium lengthwise. Brush with olive oil.
Onion, 1/2 inch thick DIRECT 8-20 minutes total Grill, turning once. Brush with olive oil.
Medium Put a skewer through several slices to
hold together.
Potatoes
Sweet, whole DIRECT 40-70 minutes total Wrap individually in heavy-duty foil.
Medium Grill, rotating occasionally.
Baking, whole High 45-90 minutes total
Peppers, roasted DIRECT 15-22 minutes total Wash and place on grill whole. Char skin
High all around. Cool in a paper bag or plastic
wrap to loosen blackened skin. Peel and
remove seeds.
Squash, summer DIRECT 7-10 minutes total Wash & cut into 1/2 inch slices or
Zucchini Medium lengthwise. Brush with olive oil.
Roasted Garlic DIRECT 20-25 minutes total Cut off top, drizzle with olive oil and
Medium wrap in double layer of foil.
12
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