KitchenAid KBGS364PSS, KBGS274PSS, KBGS292PSS User Manual

Part No.9758067

Installation Instructions and

Use and Care Guide

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 # ___________________________

IMPORTANT:

Read and save these instructions.

For the way it’s made

27" (68.6 cm), 36" (91.4 cm) and 39" (99.1 cm)

Outdoor Grills

(Built-in — for combustible construction)

Quick Reference

Table of Contents:

Pages

Before you start

Product dimensions

Built-In installation dimensions

Gas supply 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

6- 7

8- 10

10 - 12

14 - 15

17 - 18

27" (68.6 cm) with rotisserie shown

Insulated jacket

Models KBGS274PSS

KBGS364PSS KBGS292PSS

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. Keep the 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.P. 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 connection 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.

Before you start...

You can be killed or seriously injured if you don’t follow instructions.

DANGER

Your safety and the safety of

others are very important.

We have provided many impor tant safety messages in this manual and on your appliance.Always read and obey all safety messages.

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.

You can be killed or seriously injured if you don’t immediatel

follow instructions.

WARNING

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.

WARNING: If the information in this manual is not followed exactly, a fire causing death or serious injury may occur.

Copies of the standards listed may be obtained from:

National Fire Protection Association One Batterymarch Park Quincy, Massachusetts 02269

CSA International 8501 East Pleasant Valley Rd. Cleveland, Ohio 44131-5575

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:

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:

This grill is manufactured for outdoor use only.

IMPORTANT SAFETY INSTRUCTIONS

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.

Tools and parts needed for Built-in (combustible construction) installations

Location requirements

Parts supplied

• convertible regulator is set for 4" W.C. natural gas

Parts needed

The built-in grills are manufactured for use with natural gas.

To convert to L.P./propane gas, Gas Conversion Kit no. 4396311 must be used. Follow Instructions included with kit.

• 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.P. 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

Select a location

that 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.

WARNING

Fire Hazard

Do not use grill near combustible materials.

Do not store combustible materials near grill.

Doing so can result in death or fire.

WARNING

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.

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.

WARNING

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 and any 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.)

Insulated Jacket

Built-in grill for use in a combustible enclosure, also includes an insulated jacket.

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.

Product Dimensions

Built-in with Insulation Jacket Installation Dimensions (combustible enclosure)

24-5/8"

(62.5 cm)

34"

(86.4 cm)

11-1/8"

(28.3 cm)

3-5/8"

(9.2 cm)

1/2"

male NPT

23" (58.4 cm)

25-1/2" (64.8 cm)

26" (66.0 cm)

27" (68.6 cm), or 36" (91.4 cm)

Enclosure and clearance 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 Inter national

8501 East Pleasant Valley Rd. Cleveland, Ohio 44131-5575

24"

(61.0 cm)

(12.7 cm)

7-3/8"

(18.7 cm)

(7.6 cm)

gas line

locations

6" (15.2 cm)

min. clearance

for rotisserie

12" (30.5 cm)

minimum to

any accessory

2" (5.1 cm)

minimum to

open hood

counter and insulation jacket

support surfaces must be level

11-5/8"

(29.5 cm)

19"

(48.3 cm)

35-1/2"

(90.2 cm)

support surface

1-1/8"

(2.9 cm)

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)

Combustible enclosure installations

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.

optional custom

access doors

WARNING

Fire Hazard

Do not install this grill on or near combustible materials.

Doing so can result in death or fire.

39" (99.1 cm)

[27" (68.6 cm) grill with

12" (30.5 cm) side burner]

side burner*

*Not all models have side burner or side trays.

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).

Gas supply requirements

Observe all governing codes and ordinances. IMPORTANT: Grill must be connected to a regulated gas supply.

• 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. Or ifice 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.

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.P. gas supply to the selected grill location in accordance with the National Fuel Gas Code NFPA 54 and local codes.To convert to L.P. gas, the L.P. Gas Conversion Kit No. 4396311 must be used. Follow Instructions included with kit.

L.P. gas conversion using a L.P. fuel tank:

To convert to L.P. gas, the L.P. Gas Conversion Kit No. 4396311 must be used. Follow Instructions included with kit.

A L.P. gas cylinder, not larger than 20 pounds, must be purchased separately.

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.P. GAS: Operating pressure:

11 inches (27.9 cm) W.C.

Supply pressure: 11 to 14 inches

(27.9 to 35.5 cm) W.C.

gas supply line

shutoff valve “open” position

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.

Built-in Grills –

combustible construction

Natural Gas:

Built-in grill models are equipped for use with Natural gas.They are design-certified by CSA International for L.P. (propane or butane) gases with appropriate conversion.

Built-in models are set for natural gas use and have a pressure regulator with 1/2" female pipe threads.

Rotisserie electrical requirements

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.

WARNING

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.

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

3-prong polarized ground-type outdoor outlet

power supply cord

3-prong ground plug

ground prong

Installation Instructions — Built-In Outdoor Grill (combustible construction)

1.Place grill and insulated jacket into

the enclosure, but leave enough room between back of grill and insulated jacket to connect to gas supply.

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.

Excessive Weight Hazard

Use two or more people to move and install grill.

Failure to do so can result in back or other injury.

WARNING

Natural Gas Use

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.

4.Test all connections by brushing on

an approved non-corrosive leak-detection solution. Bubbles will show a leak. Correct any leak found.

5.Open the hood.

6.For models equipped with

rotisserie, remove the rotisserie’s skewer from the grill.

®Teflon is a registered trademark of E.I. Du Pont

de Nemours and Company.

WARNING

Fire Hazard

Do not use grill near combustible materials.

Do not store combustible materials near grill.

Doing so can result in death or fire.

WARNING

Fire Hazard

Do not install this grill on or near combustible materials.

Doing so can result in death or fire.

Copies of the standards listed may be obtained from:

*CSA International

8501 East Pleasant Valley Rd. Cleveland, Ohio 44131-5575

** for local codes, contact your local

building inspector

rear of grill

1/2" grill gas pipe

flexible gas connector

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 located on 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

cap

burner

valve open

valve closed

3.Open shutoff valve in the gas

supply line.The valve is open when the handle is parallel to the gas pipe.

cover

extension

burner

grate

WARNING

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 .

2.Make gas connections.

A combination of pipe fittings must be used to connect the grill to the existing gas line.

• If local codes per mit, 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 nonflared male threads. Do not kink or damage the flexible connector when moving the grill.

• Pipe-joint compounds suitable for use with L.P. gas must be used. Do not use Teflon

tape.

Install side burner grate and cover (with extension toward grill) as shown.

Properly dispose of all packing material.

Tighten air shutter adjustment screw.

Replace burner sear plates and grates.

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.

Turn off the valve and wait until grill and burners are cool.

Remove grill grates, sear plates.

Light grill using information in the “Lighting the grill” section.

Turn burner to its lowest setting and remove knob.

Hold valve stem with pliers and insert a thin flat-blade screwdriver into the shaft.

Watch the flame and slowly turn the screwdriver counter-clockwise.

Adjust flame to minimum stable flame.

Replace the control knob and turn off the burner.

Repeat Steps 3 through 8 for each burner if needed.

10.

Replace the sear plates and grates after the burners have cooled.

Adjustment should be from 1/8" to 1/4".

Adjusting the air shutters:

Light grill using information in the “Lighting the grill” section.

Observe flame to determine which burners need adjustment and how the flame is acting. See “Sear burner flame characteristics” above.

Turn off the valve and wait until grill and burners are cool.

Remove grill grates, sear plates.

Remove burner and loosen air shutter adjustment screw.

If flame is yellow (not enough air), turn air shutter counter-clockwise.

If flame is noisy or lifts away from burner (too much air), tur n air shutter clockwise.

air shutter

adjustment screw

Checking and adjusting the 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 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.P./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.

valve stem

pins

warming

shelf

remove

tiedowns

sear plate

burner

remove

tiedowns

8.Carefully lift grill grates off of grill

area and set aside.

9.Remove sear plates and set aside.

10.Remove tiedowns from burners

and warming shelf.

11.Reinstall sear plates. Make

sure sear plates are resting on pins.

12.Carefully slide grill completely

into outdoor enclosure.

13.Now go to the "Checking and

Adjusting Burners Section."

1. Do not lean over burners. Push in and turn to “LITE” the control knob for the burner you wish to use.

You will hear the “snapping”sound of

the spark. When burner is lit, turn knob away from “LITE” to desired setting. 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.

rotisserie

burner

control

knob

smoker

tray

smoker tray

burner

control knob

grill burner

control knob

grill burner

control knob

ignitor battery

compartment

red button

Grill Use

Using your Grill

Prepare the gas supply

1. Open the hood completely.Do not light burners with the hood closed.

2. Make sure control knobs are turned to OFF. The drip pan must be in place and pushed all the way to the back.

WARNING

Fire Hazard

Do not use grill near combustible materials.

Do not store combustible materials near grill.

Doing so can result in death or fire.

WARNING

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.

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.

WARNING

Turn the gas supply on:

• For grills using an L.P./ 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.P. gas cylinder:

Turn the shut off valve to open position from the front of gas supply line.

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. When burner is lit, turn knob away from “LITE” to desired setting .

6. Repeat steps 2 through 5 for each main burner.

7. Replace manual lighting extension inside the drip tray.

IMPORTANT:

If burner does 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.

Lighting the grill

drip pan

Remove side burner cover. Do not light burners with the cover on.

Lighting the side burner

1. Do not lean over burners. Push in and

turn to “LITE” the control knob for the burner you wish to use.

You will hear the “snapping”sound of

the spark. When burner is lit, turn knob away from “LITE” to desired setting. 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.

Using the side burner

Manually lighting main grill burners

1. Remove the manual lighting extension from inside the drip tray.

2. Attach a match to the clip.

WARNING

Burn Hazard

Do not let the burner flame extend beyond the edge of the pan.

Doing so can result in burns.

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 rotisserie burner

1. Push in and tur n rotisserie burner knob to “LITE”.You will hear a “snapping” sound.

2. Push the red button in.

3.When rotisserie burner lights, continue pressing the red button for another 5 to 10 seconds, and turn knob away from “LITE” to “HI”.

IMPORTANT:

If the rotisserie burner does not light immediately, turn the burner knob to “OFF”, wait 5 minutes before relighting.

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.

WARNING

Manually lighting rotisserie 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 rotisserie burner.

5. Push in and turn the rotisserie burner control knob to “LITE”.

6. Push in the red button above the rotisserie burner control knob, the burner will light immediately.Hold this button in for 5 to 10 seconds, and turn

Using the smoker box

The smoker tray is 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 cover from box.Turn 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 after lighting the smoker burner.

Light the smoker burner 5 minutes ahead of time to start it smoking. The speciallydesigned 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.

Lighting the smoker burner

1. Push in and tur n smoker burner knob to “LITE”.You will hear a “snapping” sound.

2.When smoker burner lights, turn knob away from “LITE” to “HI”.

IMPORTANT:

If the smoker burner does not light immediately, turn the burner knob to “OFF”, wait 5 minutes before relighting.

WARNING

Burn Hazard

Do not remove the smoker box when grill is hot.

Doing so can result in burns.

chip cover

smoker box

Using the rotisserie

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 gr ill'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 Model KBGS292PSS, remove the handle from the spit rod when using the side burner. The handle will get “HOT” and failure to remove it will cause the handle to crack and melt.

7. Plug single-prong plug into rotisserie motor.

rotisserie

fork

motor

spit rod

rotisserie burner

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 lit match.The burner will light immediately. When burner is lit, turn knob away from “LITE” to desired setting

IMPORTANT:

If burner does 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.

remove

handle

knob away from “LITE” to “HI”.

7. Replace manual lighting extension inside the drip tray.

IMPORTANT:

If the rotisserie burner does not light immediately, turn the rotisserie burner control knob to “OFF” and wait 5 minutes before relighting.

Grilling Tips

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 rotisserie 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, hear ty 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.

Cooking Methods

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 shor t 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 Heat means the food is placed on the grill grate above an unheated burner, allowing heat from lighted burner(s) on either side to cook the food.

If possible, turn on two burners. Cook with the hood down.This will shorten the cooking time.

1. Lift up at bottom of battery tray and slide battery tray out.

2. Remove battery (or batteries) and replace with alkaline 9-volt battery (or batteries).

3. Slide batter y tray back into compartment.

Your model may have one or two igniter batteries. If igniters stop sparking, the battery (or batteries) should be replaced.

Replacing the igniter battery

lift up and slide out tray

Grill Care

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.

WARNING

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 tur n the knob for the smoker burner to “LITE”, the burner will light immediately. When the burner is lit, turn knob away from “LITE”to “HI”.

7. Replace smoker tray.

8. 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.

Grilling Chart

• 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.P..

Food

Cooking Method/

Time Special Instructions

Burner Setting

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)

Medium to Med-Low 12-20 minutes total

1-1/2 inch thick DIRECT Medium (160°F)

Medium to Med-Low 30-40 minutes total

Ribs INDIRECT Medium (160°F) Grill, turning occasionally.During last few

2-1/2 to 4 lbs. Med/OFF/Med 40-60 minutes total minutes brush with barbecue sauce if

desired.When done, wrap in foil 1 hour.

Roast. Boneless DIRECT Medium (160°F) Turn during cooking to brown on all sides.

Tenderloin 1 lb Medium 18-22 minutes total

Ham, Half INDIRECT Reheat (140°F) Wrap entire ham in foil and put on grill

8 to 10 lbs. 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 5-10 minutes total

Indirect Cooking

Place food only on the grill grate over the OFF burners.

Burner

1234

27" grill ON OFF — — 36" grill ON OFF ON —

Food

Cooking Method/

Time Special Instructions

Burner Setting

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 lbs. Med-Low to Medium thigh (180°F)

18-25 minutes total

Lamb

Chops and Steaks DIRECT Med-Rare (145°F) to Medium (160°F) Loin, Rib, Sirloin Medium 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 Gr ill, 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) Tent with foil until last 30 minutes of (bone-in) HI/OFF/HI 14-18 minutes per lb. cooking time.

One Half Breast INDIRECT (170°F) Star t skin side down. (bone-in) Medium/OFF/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 Vegetables

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.

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