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/!X WARNtNG
Your gritl wilt get very hot. Never lean
over the cooking area while using your grill.
Do not touch cooking surfaces, gdll housing,
grill 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.
Bum-off
Before cooking on your gas grill for the first time, you will
want to "burn off" the grill to eliminate any odor or
foreign matter. Just ignite the burners, close 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 gNll unattended.
Preheating
To preheat, light your grill on HIGH, close the lid and
follow this timetable:
,, For high temperature cooking, preheat grill
3 to 5 minutes.
', For Iowtemperature 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 amount
of wind and temperature outside your home.
Direct Cooking
The direct cooking method can be used with the
supplied cooking grids, optional griddle or cooking pan
placed directly over the lit grill burners. Direct cooking
requires the grill Hd to be open. This method is
ideal for searing and whenever you want meat, poultry
orfish to have an open-flame barbecued taste. Deep
frying and smoking are also best cooked in this
manner because they require direct heat.
Indirect Cooking
The indirect cooking method can also be used with the
supplied cooking grids, optional griddle, or cooking
pan. To cook indirectly, the food should be placed on
the left or right side of your grill with the burner lit on
the opposite side. Or place your food on the secondary
cooking rack mounted inside your grill bowl and light
the outer grill burners. Either way, indirect cooking
must be done with the lid down.
Seasoning Cooking Grids and Cast=iron
Before and after each cookout, apply a thin layer of
cooking oil, spray or vegetable shortening to each
cooking grid and/or optional cast iron cooking accesso-
ries. 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.
Flare=Ups
The fats and juices dripping from grilled food can cause
flare-ups. Sinceflare-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.
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.
CONGRATULATIONS
Your Kenmore Elite gas grill is now ready to gritl.
Remember to keep the lid open when cooking directly
on the grill. For most foods it's best to start grilling on
high. Once the food is seared, reduce the heat to
medium. Foods marinated with ingredients such as
honey may burn because of the high sugar content.
You should begin their cooking on medium. A favorite
on the grill is sausages. Always cook them slowly and
if they're particularly fatty, it may be best to partially
boil them first.
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