Owner'sManual

??

Liquid Propane Gas Grill

Model 141.16223

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.

Full 1-Year Warranty on Grill

For one year 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.

Limited Warranty on Selected Grill Parts

From one year after the date of purchase for the designated time periods listed below, Sears will replace the following grill parts if they are defective

in material or workmanship. You will be charged for labor.

???Total 1 Year: Cast Iron Burners

???Total 2 Years: All Other Grill Parts (except flame tamers, cooking grids and ignitor battery)

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 commer- cial or rental purposes.

???This grill is for use with Liquid Propane (LP) gas only. Any attempt to convert this grill to natural gas is dangerous and will void your product warranty.

???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

Z_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.

AkWARNING

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

Z_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.

Z_WARNING

(a)Do not store a spare LP-gas cylinder under or near this appliance;

(b)Never fill the cylinder beyond 80 percent full; and

(c)If the information in "(a)" and "(b)" is not followed exactly, a fire causing death or serious injury may occur.

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.A LP cylinder not connected for use must not be stored in the vicinity of this or any other appliance.

FOR YOUR SAFETY

If you smell gas:

1.Shut off gas to the appliance.

2.Extinguish any open flame such as candle, cigarette, lighter, etc., that could cause gas to ignite.

3.Open the Grill 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

The installation must conform with local codes or, in the absence of local codes, with either the National Fuel Gas Code, ANSI Z223.1/NFPA 54, or CAN/ CGA-B149.1, Natural Gas and Propane Installation Code.

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 in 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 18-1/2 inches high is the maximum size LP gas

tank to use. You must use an "OPD" gas tank which offers a listed Overfill Prevention Device.

This safety feature prevents tank from being overfilled which can cause malfunction of LP gas tank, regulator and/or grill.

The LP gas tank must be constructed and marked in accordance with the Specifications for LP-Gas

inders of the U.S. Department of Transportation O.T.) or the National Standard of Canada, CAN/ A-B339, Cylinders, Spheres and Tubes for Trans-

portation of Dangerous Goods; and Commission, as applicable.

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. Do not locate this appliance under overhead unprotected combustible surfaces. Do not obstruct the flow of

ventilation air around the gas gdll 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 grill 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 upright position. Do not store (or use) gasoline or other flammable vapors and liquids in the vicinity of this gas grill.

???LP gas tanks 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 grill 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 grill is not in use the gas must be turned off at the LP gas tank.

???The regulator and hose assembly can be seen after opening the doors (if applicable), must be inspected before each use of the grill. If there is excessive abrasion or wear or if the hose is

cut, it must be replaced prior to the grill being used again.

???Keep the gas regulator hose away from hot grill surfaces and dripping grease. Avoid unnec-

essary 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 grill. Call Sears at 1-800-4-MY-HOME (1-800-469-4663) for a

Sears authorized replacement hose.

???Never light your gas grill 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.

Z WARNING

If you smell gas:

???Shut off gas supply to the gas grill.

???Turn the Control Knobs to OFF position.

???Extinguish any open flame such as candle, cigarette, lighter, etc., that could cause gas to ignite.

???Open the 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 electri- cal 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 tow volume of noise is perfectly normal and wilt 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 grill. For help call the Grill Information Center for

assistance, 8am - 8pro CST, Monday through Friday 1-888-317-7642.

CAUTION: Spiders and small insects occa- sionally spin webs or make nests in the grill Burner Tubes during transit and warehousing. These webs can lead to a gas flow obstruc- tion which could result in a fire in and around

the Burner Tubes. This type of fire is known as a "FLASHBACK" and can cause serious

damage to your grill and create an unsafe operating condition for the user.

To reduce the chance of "FLASHBACK", you must clean the burner tubes before assem-

bling your grill, and at least once a month in

late summer or early fall when spiders are most active. Also perform this Burner Tube cleaning procedure if your grill has not been used for an extended period of time.

To reduce the chance of "FLASHBACK" (see CAUTION at left) clean the Burner Tubes and Burners before fully assembling your grill. Remove the Cotter Pin from the rear underside of each Burner using a pair of long nose pliers. Carefully lift each Burner up and away from the Gas Valve Orifice, then refer to Figure 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, removing any debris.

.

Figure 1

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.

Long nose pliers can be used to remove Cotter Pin when cleaning the Burners Use work gloves to protect your hands Wear eye protection

When you have finished assembling your grill we strongly urge that all Pattern Head Thumb Screws be tightened, either with the supplied Tightening Tool or a #2 Phillips Head Screwdriver

Tightening Tool

Ref. # P05515102K

Z WARNING

The location of the Burner Tube with re- spect 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 Orifice is not inside the Burner Tube, lighting the Burner may cause explosion and/or fire.

Figure 2

PART#QTY

P00138014D

P03320001H

P03320002H

PO0601174A

P00205006B

P00410037C

P01504001E P01602001E 3

P01705002E 3

P02001008C 3

P02203021B 1

PO2608001A 2

P02615003A 1

P02502024C

PO5301001A

POO73810GA

POO72509GA

PO0720054A

P00721054A P03321001D 2 P01304002D P01305002D P02705015B P06903005B P02701075B

Y0060075

P055180031 2

P03412331C 3

P02906017B 1 P01102004C 1 P01104002C 1 P01002003D 1 P00908001C 2 P00909001C 2 PO4513001A 2 P05106001A 2 P05101001A 2 P05116001B 2 P05515101L1

45.SideBurnerGasValveAssembly PO3218003G

46.SideBurnerConnectionTube PO3705002A

47.RegulatorwithHose/LPG PO3601002A

QTY

1

1

1

1

5

1.Lay the Grill Head flat on its back as shown. SeemL'Zlll Tighten securely using 2 screws

Unfold the 2 pre-assembled Right Cart Legs. provided.

Pattern Head Screw M4x8mm

Qty. 2

Ref. # S132MO4082

Plain Washer M4

Qty. 2

Ref. # S411M04122

\

Control Knob

Qty. 1

Ref. # P03426061C

llra.-"l

ELEC-

TRODE

BURNEI__

???When you have finished assembling your grill we

strongly urge that all Pat- tern Head Thumb Screws be tightened, either with the supplied Tightening Tool or a #2 Phillips Head Screwdriver

Fastening Band

Qty. 1

Ref. # P055340011

Be sure the Electric Wire and Regulator Hose are bound together and fixed to the

hole on the top of Right Cart Side Panel. 14

_! Ignitor Battery Installation

1.Remove the Ignitor Cap located on the grill Control Panel.

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

3.Place the Cap and Spring over the AA battery then tighten the Ignitor Cap onto the grill Control Panel.

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

AA BATTERY

IGNITOR _'_"

SPRING

IGNITOR

SLOT

_'_ Electrode Check - Requires an

Assistant

Before placing the cooking components into your grill, ensure that the Spark Electrode Tip is propedy 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 grill 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.

4.If no spark is seen, the Spark Gap, as shown below, 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 odginal hodzontal position, secure the Inside Nut and try

the Electrode Check again.

. If no "clicking" sound is heard check the following common causes. If you need assistance call the Grill Information Center at 1-888-317-7642.

???Ignitor AA battery not installed propedy.

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

GAS COLLECTOR BOX

INSIDE NUT

SPARK RECEIVER

_'_ Installing Cooking Components

Important: Before cooking on your grill the first time, wash the Cooking Grids with warm, soapy water. Rinse and dry thoroughly. Season with cooking oil regularly. After cooking is completed, turn grill to HIGH setting for about five minutes to bum off excess grease or food residue.

1.Place the 3 Steel Flame Tamers on the lower ledge above Burners.

2.Evenly space the Cooking Grids on the ledge above the Flame Tamers.

3.Place the Secondary Cooking Rack into the slots on the upper left and upper right of Grill Bowl Side Panels.

Connecting A Liquid Propane Gas

(LPgas) Tank To Your Grill

1.Place a 20 Ib tank with foot ring into the hole in the Bottom Shelf. Seel_ _ Make sure the tank valve is in the OFF positon.

(Turn clockwise to close.) Use provided Wing Bolt to secure gas tank.

Wing Bolt 1/4"x4-3/8"

Qty, 1

Ref, # $233G04382

2.Check the tank valve to insure it has proper external mating threads to fit the hose & regulator assembly provided. (Type 1 connec- tion per ANSI Z21.58b-2002)

3.Be sure all Burner Valves are in the OFF position.

4.Inspect the valve connection port and regulator assembly. Look for damage or debris. Remove any debris. Inspect hose for damage. Never use damaged or plugged equipment.

5.When connecting the regulator assembly to the tank valve, hand tighten nut clockwise to a full stop. SeelFJ_F_11DONOT use a wrench to tighten because it could damage the Quick Coupling Nut and result in a hazardous condition.

6.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 17. 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 Valves 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.

SECONDARY

COOKING

TAMER

SLOT_

RACK

I

Type I connection

per ANSi Z21.58b-2002

QUICK

COUPLING

NUT

CAUTION: When the appliance is not in use, the gas must be turned off at the supply tank.

Congratulations

Your Kenmore LP 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 17 of this manual.

Z WARNING

If you smell gas:

???Shut off gas supply to the gas grill.

???Turn the Control Knobs to OFF position.

???Extinguish any open flame such as candle,

cigarette, lighter, etc., that could cause gas to ignite.

???Open the 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 catl near the LP gas tank because your telephone is an electri-

cal 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 grill. For hetp calt the Grill Information Center.

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 soap solution the connections are not properly sealed. Check each fitting and tighten or repair as necessary.

4.If you have a gas leak that cannot be repaired by tightening, turn off the 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

1.Famitiadzeyourselfwiththesafetyguidetinesat the front of this manual. Do not smoke while

lighting grill or checking gas supply connections.

2.Be sure the LP gas tank is filled.

3.Check that the end of each Burner Tube is properly located over each Valve Orifice.

4.Make sure alt gas connections are securely tightened.

5.Open the Grill Lid or Side Burner during lighting, depending on the burner you are lighting.

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.

. Set Control Knobs to OFF and open the LP gas tank valve slowly until 1/4 to 1/2 open.

Open LP gas tank

l-"--

OFF

_J

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

l

HIGH

OFF

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

PRESS

9.If ignition does not occur in 5 seconds, turn the burner control(s) off, wait 5 minutes, and repeat the lighting procedure.

10.Once the left grill burner is ignited, the adjacent

burner can be lit by simply turning its Control Knob to HIGH.

11.Adjust Control Knobs to your desired cooking temperature.

_ Manually Lighting Your Grill by Match

To light your gas grill by match, insert a match into the Lighting Stick and follow steps 1 through 6 of the Basic Lighting Procedures. Then, light the match and place Lighting Stick through the Lighting Hole on the left side of the grill as shown below. Turn the nearest Control Knob to the HIGH setting to release gas. The Burner should light immediately.

UGHTING

MATCH

/ WARNING

Never lean over the grill cooking area while

lighting your gas grill. Keep your face and body a safe distance (at least 18 inches) from the Lighting Hole or Burners, when lighting your grill 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:

???Misalignment of Burner Tubes over Orifices Correction: Reposition Bumer Tubes over Orifices.

???Obstruction in gas line

Correction: Remove fuel line from grill Do not smoke! Open gas supply for one second to clear any obstruction from fuel line. Close off gas supply at source and reconnect fuel line to gdll.

???Plugged Orifice

Correction: Remove Burners from grill by pulling Cotter Pin (beneath Burner) using Long nose pliers. Carefully lift each Burner up and away from gas valve Orifice. Remove the Orifice 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 Manifold, call the Grill Information Center at 1-888-317-7642.

???Obstruction in BumerTubes

Correction: Follow the Burner Tube cleaning procedure on page 20 of this Owner's Manual.

???Misalignment of Ignitor on Burner

Correction: Check for proper position of the Electrode Tip as shown in step 7,12. The gap between the Spark Electrode Tip and Spark Receiver should be approximately 3/16". Adjust if necessary. With the gas supply closed and ait Control Knobs set to OFF press the Electric Ignitor cap and check for the presence of a spark at the Electrode.

???Disconnected Electric Wires

Correction: Insbect the Ignitor Junction Box found behind the Control Panel. Connect loose

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

???Weak AA battery

Correction: Unscrewthe Ignitor Capand replace the battery.

4.If the grill 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 Control Knobs to the OFF position.

???Turn off the gas at the tank valve.

???Disconnect regulator from LP gas tank.

???Let unit stand for 5 minutes to allow air to purge.

???Reconnect regulator to the LP gas tank.

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

1/2 open.

???Open the Grill Lid.

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

???Press Electric Ignitor for 3-4 seconds to light the burners.

. If all checks or corrections have been made and you still have questions about operating your gas grill, call the Grill Information Center

8am - 8pro CST, Monday through Friday at

1-888-317-7642.

Z 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 grill.

-, Turn the Control Knobs to OFF position. Open the Grill Lid.

???Put out any flame with a Class B fire extinguisher.

???Once the grill has cooled down, clean the

???Burner Tubes and Burners according to the cleaning instructions found on page 20 in this manual.

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

ImportantNote:Useaspongeorwashclothto clean exteriorgrillsurfacesAfiberorbrasscleaningbrush. canbeusedtocleaninteriorgrillpartswhichwill accumulatefoodandgrease;GrillBowl,Cooking Grids,FlameTamers,GreaseDrainingTrayand GreaseReceptacleNeveruseawirebrushormetal. scraperwhichcanscratchorchiptheporcelainfinish ofyourgrillandpromoterustingwhichisnotcovered

byyourproductwarranty.

Cleaning the Cooking Grids

Before initial use and as needed, wash Cooking Grids with a mild detergent and rinse with hot water. For stubborn food residue use a degreaser and fiber or brass cleaning brush. Dry immediately using a soft cloth or paper towels.

CAUTION: Never clean your grill unless you are sure it is cool to the touch.

Cleaning the Flame Tamers

To reduce the chance of flare-ups, Flame Tamers should be cleaned whenever food or grease drippings accumulate. Wash Flame Tamers with a mild deter- gent and rinse with hot water. Dry the Flame Tamers thoroughly before you reinstall them into the grill bowl. To remove stubborn food residue use a degreaser and fiber or brass cleaning brush.

Cleaning the Grease Draining Tray, Heat Shield

and Grease Receptacle

To reduce the chance of fire, the Grease Draining Tray, Heat Shield and Grease Receptacle should be in- spected before each grill use. Remove grease

(a plastic spatula works welt) and wash all parts with a mild soap and warm water solution.

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 a stiff wire or brass brush that might remove paint during the clean- ing process.

Keep outdoor cooking gas appliance area clear and free from combustible materials, gasoline and other flammable vapors and liquids.

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 any grease and wash with a mild soap and warm water solution.

Cleaning 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.

. Disconnect the regulator from the gas tank. Inspect the hose with regulator assembly for cracking, cuts or any other damage, and replace as neccessary with Sears replacement parts. See Parts List.

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

5.Cover each Gas Valve Orifice with aluminum foil.

6.Brush the inside and bottom of the grill with a fiber or brass cleaning brush, and wash with a mild soap and warm water solution. Rinse thoroughly and let dry.

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

8.Check each Spark Electrode, adjusting as needed. The space between the Spark Electrode Tip and Spark Receiver should be approximately 3/16".

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

10.Replace Flame Tamers and the Cooking Grids.

11.Reconnect the gas source and observe the Burner flame for correct operation.

CAUTION:

1.Do not obstruct the flow of air for combustion and ventilation.

2.Keep the ventilation openings of the cylinder enclosure cabinet free and clear of debris.

3.Visually check burner flames occasionally to observe for proper flame pattern as shown below.

BURNER FLAME

J

MAGNIFIED VIEW _ _'N

THROUGH"1_

LIGHTING HOLE _

To reduce the chance of FLASHBACK the procedure below should be fallowed 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.

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

7.Checking and cleaning burner/venturi tubes for insects and insect nests. A clogged tube can lead to a fire beneath the gdlL

8.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 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.

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.

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

3.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 Odfices are correctly placed inside the ends of the Burner Tubes. Also check the position of your Spark Electrode.

Z WARNING

The location of the Burner Tube with re- spect 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

Question: Can I convert my grill from LPG to NG?

Answer: No, your gas grill is manufactured to exact specifications and is certified for Liquid Propane (LPG) or

Natural Gas (NG) use only. For your safety, conversion kits are not available. Any attempt to convert your grill

will void your warranty.

Question: The hose and regulator supplied with my

grill does not fit the older LP gas tank IVe used for yeats. Why?

Answer: The U.S. Govemment regulates gas appliances and LP gas tanks. When regulations are changed the LP

gas tank fittings are altered to insure your safety. If your LP gas tank does not fit the hose and regulator supplied

with your new grill, the tank is outdated and must be replaced. Note: Effective April 1,2002 atl LP gas tanks sold must include an "OPD" Overfill Protection Device.

This intemal device prevents the LP gas tank from being overfiiled. Tanks without an OPD valve can not be refilled.

Question: Is the serial and model number of my grill listed somewhere for future reference?

Answer: This informationalong with the Grill Information

Center telephone number is listed on a silver label found on the side of the Grill Head, underneath the Side Shelf.

Question: What causes 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. To protect against the natural rusting process, your Cooking Grids and Fla'-neTa'nershave a porcelain finish. However, dropping, scraping or scratching these items will da'nage

the porcelain finish and allow rusting. To minimize rusting we recommend you "season" the Cooking Grids

regularly--before and after each use. Consistent seasoning will help resist rusting and will create a non- stick cooking surface.

Question: How do I season Cooking Grids?

Answer: Before and after each cookout, apply a thin layer of cooking oil, spray or shortening to each Cooking Grid. Be sure to coat the entire surface including edges and any areas with chipped porcelain. Insert the Cooking Grids into your warm grill for 2 to 3 minutes.

Question: What is the best way to protect my new

Kenmore gas grill from the weather?

Answer: A good quality grill cover should be used to protect your grill when not in use. A Kenmore Grill Cover is made to fit this particular grill model. See your local Sears store or Sears.com for more details. Also, follow the cleaning and maintenance instructions in this Owner'sManual on a timely basis and your new grill will give you years of enjoyment.

Question: My grill does not light properly. Why?

Answer: Always light the burner farthest from the fuel source first. This draws gas across the manifold helping prevent air pockets which obstruct gas flow. Also check these causes:

???Check LP gas supply.

???Check to insure all gas connections are secure.

???The Ignition AA battery may need replacing.

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

???Spark Electrode Tips may need repositioning. With the gas supply closed and ait Control Knobs set to OFF press the Ignitor Button and have another person watch for the presence of a spark at the Electrode Tips. The gap between the Spark Electrode Tip and Spark Receiver should be about 3/16". If there is no spark at Electrode Tip, refer to the "Electrode Check" proce- dures in this manual and adjust gap as directed.

???Check that the end of each burner tube is properly located over each gas valve orifice.

???There may be an obstruction in the gas line. To correct this, remove LP gas Hose and Regulator from your 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 your gdlL

???If an obstruction is suspected in the orifice or gas valves call the Gdll Information Center.

Question: My grill has a low flame and sometimes will not light. Why?

Answer: You need to purge air from the gas line or reset the regulator excess gas flow device. Opening the tank valve all the way or too quickly is what tdggers the regulators safety device to shut down the gas flow which prevents excessive gas flow to your grill. Lighting the burner farthest from the fuel source every time will help eliminate air pockets in the manifold. Note: This procedure should be done every time a new LP gas tank is connected to your grill:

Turn all Control Knobs to the OFF position. Turn off the LP gas tank at the tank valve. Disconnect regulator from LP gas tank.

Let unit stand for 5 minutes to purge air.

Reconnect regulator to the LP gas tank.

Open the Grill Lid. Turn the LP gas tank valve on

slowly until 1/4 to 1/2 open.

Liqht the burner farthest from the fuel source by turning its Control Knob to HIGH.

Question: Sometimes I hear a humming sound coming from my LP gas regulator. What causes this?

Answer: The humming noise is gas flowing through the regu- lator. AIow volume of noise is normal and will not interfere

with the operation of your grill. If the humming noise is loud and excessive you need to purge air from the gas line or reset the regulator excess gas flow device following the pro- cedure above. This procedure should be done every time a new LP gas tank is connected to your grill. For additional help call the Grill Information Center 8am - 8pm CST,

Monday throughFriday at: 1- 888- 317-7642.

Z WARNING

Your grill will get very hot. Always wear a flame retardant BBQ Mitt when cooking on your grill. Never lean over cooking areas while using grill. Do not touch cooking surfaces, Lid, grill housing or other parts while 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 "bum ofF'the grill to eliminate any odor or foreign matter. Just ignite the burners, lower the Lid, and operate grill on the 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. 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 Secondary Cooking Rack mounted inside your grill 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 a thin layer of cooking oil, spray or vegetable shortening to each Cooking Grid. Be sure to coat the entire surface includ- ing edges and any areas with chipped porcelain. Insert the Cooking Grids into your warm gdll for 2 to 3 minutes.

Flare-Ups

The fats and juices dripping from grilled food can cause flare-ups. Since flare-ups impart a favorably, distinctive taste and color to food cooked over an open flame, they should be accepted up to 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 grill 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, including all smoking, rotis- serie 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 Grids and food placed directly over the lit grill Burners. Direct Cooking requires the Grill Lid to be open. This method is ideal for many recipes including deep frying, searing and whenever you want

meat, poultry or fish to have an open-flame barbecued taste.

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Z WARNING

Do not line the bottom of the grill housing with aluminum foil, sand or any substance that will restrict 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.

FOR YOUR SAFETY

Before the first use and at the beginning of each season:

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.

Before each use of your grill:

1.Pull out the Grease Tray and remove all grease and food debris to prevent grease fire hazard.

2.Be sure the grill is positioned outdoors at least 24 inches from the back and side of any combus- tible surface.

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 wilt vary according to meat thickness.

Grilling Hamburgers and Sausages

Turn the grill Burners on HIGH, close 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 the meat until done.

Grilling times will vary according to meat thickness.

Grilling Poultry

Turn the grill Burners on HIGH, close Lid and 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.

To minimize flare-ups, try grilling poultry using

the indirect method. Place the poultry on one side d 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

Tum Bumers 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 will vary according to meat thickness.

Cut of Meat

T-bone steak Sirloin steak

Beef spare ribs Porterhouse steak

New York strip steak

Hambu_e_

Sausages

Chicken breast

(cook with bone down) Chicken wings Drumsticks

Whole bird

(cook with breast up)

Chops

Loins

Cutlets

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

Indirect method: approximately 1 hour

Medium: 10-14 minutes

Well done: 15-20 minutes

Whole Fish and Whole Fillets

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

Whole fish Whole fish fillets

Fish fillets Boneless cubes

Approximate Cooking Times

10 - 12 minutes per pound or until fish is opaque

4 - 5 minutes each side

or until fish is opaque

Prepare your fruit or vegetables 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 gdll Burners. Either

way, indirect cooking must be done with the Lid down.

Cooking times using the indirect method with the hood clown 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.

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 vegetablesiparticularly potatoes and yams, we recommend that you partially boil until

almost cooked, before placing them on the grill.

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 will 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 gdll thermom- eter and adjust the heat accordingly.

Preparing to Roast

Roasting uses the indirect cooking method. Therefore, the food should be placed on the left or right side of your grill 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, indirect cooking requires the Lid of 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 Bumers on HIGH and close Lid for approximately 2-3 minutes.

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 it from drying out. Another method for keeping food moist during roasting is to put water in a cooking 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 it from 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.

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'llneed a baking dish or cast-iron cooking pan, and a pair of flame retardant BBQ 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

Oven Temperature

Approximate Cooking Times

18 minutes per pound

23 minutes per pound

27 minutes per pound

18 minutes per pound

23 minutes per pound

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

indirect cooking method. Therefore, your cooking pan should be placed on the left or right side of your grill with the burner lit on the opposite side.

Tips for Baking

Prepare your favorite recipe as you would in the kitchen. Foods cooked in the grill for long periods of time 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 if required.

Watch the temperature, and adjust to cook according to your recipe directions.

Recommended Grill Setting

Both outside Burners on LOW

One outside Burner on HIGH and the other outside

Burner on LOW

Both outside Burners on HIGH

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Slow Cooking with a Rotisserie

A Kenmore Rotisserie Kit is made to fit this particular model. Rotisserie cooking produces foods that are moist, flavorful and attractive. The optional rotisserie system is most commonly used for cooking meat or _,-_1. _desiqned to cook food slowly. You can place 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 cooking times on a rotisserie will be approximately the same as for oven cooking.

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 if the food is balanced correctly when secured, place the ends of the rotis- serie spit loosely in the 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. It can 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 a small 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 diagonattythrough the meaty sections. If protruding bones or wings brown too quickly, cover with

pieces of foil.

Preparing to Smoke

Smoking gives food a distinctive, delicious flavor. You

will 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 manufac- turers instructions for preparation of smoking chips

prior to use.

Note: it is our experience that many smoking chip and

pellet products do not actually produce a smoke but instead infuses the food with flavor. Please read

product labels carefully and if in doubt, ask your retailer for details.

Using A Smoker Box

There are many optional smoking boxes available for purchase. Follow these guidelines and always refer to

the label of your smoking chips or pellets for specific directions.

Raise your Grill Lid and light the grill. Lower the Grill Lid allowing your grill to reach the desired cooking

temperature for the food you are grilling. Fill your smoking box with your prepared smoking chips or

pellets. Dried herbs and spices may also be added to produce different flavors. Wear a flame retardant BBQ

Mitt and place your smoker box on a Cooking Grid or Flame Tamer directly above a tit grill Burner. The heated smoking chips or pellets will flavor your foods.

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 well 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 oil.

???Lamb cutlets, marinated in virgin 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--especially sliced breasts.

???Fish, sliced fillets 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'sa 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.

Preparing to Stir-fry

Although it is possible to stir fry in other dishes, a wok

is your best tool. 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 atl 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 a wok on a Cooking Grid or Side Burner directly

over a HIGH heat. Add only a small amount of food at a time to ensure fast cooking and also to allow the

wok to reheat between ingredients.

Vegetables are generally easy to cook on the grill. The Cooking Rack 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 bdefly 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 oil and finish cooking.

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 disperse in the open air instead of collecting on the ceiling of your kitchen.

Preparing to Deep-fry

Deep-fry on your gdll using a cooking pan or wok, over direct heat

Fill a cooking 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 of deep-fried foods.

Food Preparation

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

Tips for Deep-frying

Wear a flame retardant BBQ Mitt 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'tdrop 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 fried

foods by straining it through a fine metal sieve, and store it in a clean bottle for future use.

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

A small whole fish wrapped in foil also cooks well on the Cooking Rack. 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 Walla Walta onions. Makes 4 open face burgers.

Ingredients

2 large sweet onions, sliced (12 to 16 ounces)

2 tablespoons margarine or melted butter

2 teaspoons dry mustard

2 teaspoons honey

1 pound lean ground beef 1/4 teaspoon salt

1/8 teaspoon pepper 4 slices Texas toast 4 lettuce leaves

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 ddzzte over onions. Cover pan with lid or fold up edges of foil and seat with double fold to completely enclose onions_teaving 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 welt. Shape mixture into four 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 in meat, 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.

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 large tomato, seeded and finely chopped 1/2 cup finely chopped green pepper

1/4 cup finely chopped red onion

2 finely chopped, seeded jalapeno peppers

1 garlic clove, minced

1 tablespoon snipped cilantro

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

In another 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 peppers!

Makes 4 servings.

Ingredients

1/3 cup ketchup

1/4 cup chopped pickled peppers 2 tablespoons pickle relish

2 tablespoons chopped onion 1/4 teaspoon poppy seed

4 fully cooked 4-ounce jumbo hot dogs

4 hot dog buns

Preparing the Relish

Combine ketchup, chopped pickled peppers, relish, onion and poppy seed in a small bowl, then set aside.

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 gdiled meat. And for an appetizer, spread the softened cloves over toasted slices of french bread! Makes 4 servings.

Ingredients

2tablespoons olive oil or cooking oil

1tablespoon 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

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 gadic with oil and spdnkle with basil and rosemary. Cover pan or twist the ends of the foil to completely enclose the gadic.

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

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

Ingredients

2 tablespoons ketchup

1/2 teaspoon coarsely ground pepper

1 1/2 teaspoons snipped fresh rosemaryor 1/2 teaspoon dried rosemary, crushed

1 1/2 teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed

1/8 teaspoon gadic powder

11 1/2-pound boneless beef sidoin steak, cut 1-inch thick

Preparation

Combine ketchup, pepper, rosemary, basil and gadic 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.

Ingredients

2 pounds American style pork spareribs 1/2 cup barbecue sauce

1/2 cup tomato sauce

2cloves garlic, crushed juice of 1 lemon

few drops of tobasco sauce

Preparation

Place ribs into a 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.

MARINATED TUNA STEAK

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

Makes 4 servings.

Ingredients

46-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

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

1teaspoon snipped fresh oregano, crushed, or 1/4 teaspoon dried oregano, crushed

1/4 teaspoon salt

Preparation

Combine wine, oil, garlic, rosemary, oregano and salt. Place tuna steak in plastic bag and into shallow dish, add marinade then seal bag. Rotate bag to coat fish well 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 on top 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 gdll and serve.

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 steakst Makes 4 servings.

Ingredients

46-ounce fresh or frozen halibut steaks, cut 1 inch thick

2teaspoons snipped fresh basil or 1/2 teaspoons dried basil, crushed

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 melted. Brush mixture over both sides of

halibut fish steaks. Pour balance of mixture 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 is unique and easy to prepare on your gas 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 all

bones. Cut each fish in half to form 4 long fillets. Coat fish in flour, dip in egg and roll in almonds. Refrigerate for 1 hour.

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 right from the grill.

SOUTHWEST CHICKEN BREASTS

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

Ingredients

1/4 cup dry white wine

2 tablespoons olive oil or cooking oil

2teaspoons snipped fresh tarragon or 1/4 teaspoon dried tarragon, crushed

1/4 teaspoon salt

6 skinless, boneless chicken breast halves

2 avocados, pitted, peeled and chopped

1 tomato, chopped

1 clove garlic, minced

2tablespoons finely chopped seeded green chili peppers of your choice

2 green onions, finely chopped

1 tablespoon snipped fresh cilantro

1 tablespoon honey

1 tablespoon lemon juice

Preparing the Chicken

Combine wine, oil, tarragon and salt. Rinse chicken and dry with paper towels. Place chicken in plastic bag and into shallow dishithen add marinade and

seal bag. Rotate chicken to coat well and chill up to 24 hours, turning bag occasionally.

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.

BARBECUEDCHICKEN

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

Makes 4 servings.

Ingredients

1/2 cup ketchup

1/4 cup orange marmalade 1 tablespoon vinegar

1/2 teaspoon celery seed 1/2 teaspoon chili powder

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 in a 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 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 indirectly for 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.

TRADITIONAL HOLIDAY TURKEY

Imagine everyone'ssurprise when you serve your next holiday turkey--complete with dressing--delicious

and tender straight from the griit! Serves 8- 10

Ingredients for Turkey

8 - 10 pound whole turkey

4 ounces butter, softened

2 tablespoons chopped thyme

2 tablespoons lemon juice

2 teaspoons grated lemon rind

Ingredients for Dressing

2 ounces butter

2 onions, finely chopped

8 ounces bacon, chopped

2 tablespoons port wine 1/4 cup red wine

2 chicken stock cubes

4ounces chopped cashews, hazelnuts or pecans

1/2 cup chopped celery 1/2 cup chopped carrot

1 - 1 1/2 cups fresh white breadcrumbs

1egg, 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 protective gloves and remove pan to allow ingredients to cool. Add remaining ingredients and mix.

Preparing the Turkey

Although not required, you may want to preheat your grill 3 minutes.

Wash inside of turkey and 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, insert butter 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 if necessary, then place the cooking pan and turkey in the center of your grill. Tum one outside burner to LOW, the other to MEDIUM, and close lid. Cook indirectlyfor 3 1/2 to 4 hours or until cooked. Hatfwaythrough cooking

time you may attemate burner temperatures so that the turkey browns evenly. Once cooked, remove dressing from cooked turkey, slice and serve.

PIZZA ON THE GRILL

You may never want to call out for pizza again! Follow this pizza dough recipe, or purchase ready- made pizza dough found in your grocers refrigerated section--next 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

6ounces sliced pepperoni

1red pepper, roasted and sliced 3/4 cup pitted black olives

8ounces grated mozzarella cheese

It'seasy 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 Italian tomato sauce on top of your pizza dough. Top with 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 lid and 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

Take a trip to the Orient with this easy, and healthy vegetable recipe. Makes 4- 6 servings.

Ingredients

2 tablespoons oil

1 onion, cut into wedges

1 carrot, thinly sliced

2 cups broccoli, cut into small flowerets

1 red pepper, sliced

2 sticks celery, thinly sliced

1 cup snow peas 1/2 cup chicken broth

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.

ONION BLOSSOMS

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

Ingredients

4 medium sweet onions (4-5 ounces each)

1 tablespoons margarine or butter, melted

1 teaspoon Dijon-style mustard 1/8 teaspoon hot pepper sauce 1 tablespoon brown sugar

1 pepper (optional)

Preparation

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

Stir margarine (or butter) with hot pepper sauce and

ddzzte over onions. Sprinkle with brown sugar. Then bring up two sides of foil square and double fold. Bring

remaining corners up and completely enclose--leaving enough space for steam to build.

Place wrapped onion blossoms on gdll, 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. Spdnkte with pepper if desired and serve warm.

GRILLED POTATO SKINS

Serve these crispy potatoes as a snack or side dish. We'veincluded microwave instructions for a timesav-

ing short cut. Makes 12 servings.

Ingredients

6 baking potatoes (about 8 ounces each)

3 tablespoons margarine or butter, melted 1/2 cup picante sauce

1 cup shredded cheddar cheese (4 ounces)

3slices bacon, crisp-cooked and crumbled or use prepackaged bacon bits

1 chopped tomato (optional)

1 diced green onion (optional) 1/2 cup sour cream (optional)

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.

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 grill, directly over MEDIUM heat. Close lid and cook for 8 to 10 minutes

or until potato skins are crisp. Sprinkle each potato skin with tomato and green onion and then top with sour cream, if desired.