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17
Before First Use
1. Remove the grill and any packaging materials from the shipping carton.
2. Place the Carrying Case on a flat, level surface.
3. Press in on both Snap Locks to open the Carrying Case. Raise the Carrying
Case cover, remove the grill assembly and set the Carrying Case to the side.
4. Raise the Grill Lid, remove the Drip Tray, Regulator Assembly. and Grill
Plate.
5. Wipe the Grill Body and Lid with
a damp cloth to remove any
dust. Wash the Grill Plate and
Drip Tray in warm, soapy water.
Rinse and dry thoroughly.
6. The Handle and mounting hard-
ware, (Thumb Screws and
Spacers) are shipped assem-
bled in an inverted fashion,
requiring minor reassembly.
Remove the Handle and Spacers
from the inside of the Lid by
loosening and removing both
Thumb Screws. Reposition the
Handle and Spacers on the top
of the Lid. From the inside of the
Lid, thread the Thumb Screws
through the Lid and into the
Spacers and Handle. Securely
tighten each Thumb Screw. See
Figure 1.
7. Close the Lid, pull out on the
Lock Pin rings and swing the
Legs out from beneath the Grill
Body. The Lock Pins will lock
into position with a "click". See
Figure 2.
8. Slide the Drip Tray into the slots
in the back of the Grill Body.
9. Raise the Lid and place the Grill
Plate on the Grill Body.
10. Pinch the Regulator Spring Clip
together and insert the
Regulator Assembly into the
venturi tube opening on the
right side of the Grill Body.
Release the Regulator Spring
Clip and pull back slightly on the
Regulator Assembly to set the
Regulator Spring Clip into position. See Figure 3 for details.
Lock
Pin
Thumb
Screw
Handle
Lid
Spacer
Figure 1
Figure 2
Figure 3
8
Grilling Guide (Cont.)
Med Rare Med Well Well
Temp 145˚ F 160˚ F 170˚ F
Food Setting Cook Time Cook Time Cook Time
Vegetables
Zucchini, peppers, High 6-8 min. 10-12 min.
onions, 1/2" thick, tender crisp tender
toss with olive oil
Whole Portabello High 10-14 min. 12-16 min.
Mushroom Caps tender crisp tender
PLEASE NOTE: The United States Department of Agriculture recom-
mends that meat and poultry be cooked to the following internal tempera-
tures to be sure any harmful bacteria has been killed. Ground turkey and
chicken should be cooked to an internal temperature of 165˚ F and
ground beef, veal, lamb and pork should be cooked to an internal temper-
ature of 160˚ F. Chicken and turkey should be cooked to an internal tem-
perature of 170˚ F for white meat and 180˚ F for dark meat. Goose and
duck should be cooked to an internal temperature of 180˚ F. Fresh beef,
veal and lamb, etc. should be cooked to an internal temperature of at
least 145˚ F. Fresh pork should be cooked to an internal temperature of at
least 160˚ F. When reheating meat and poultry products, they should also
be cooked to an internal temperature of 165˚ F.
Venturi Tube
Opening
GP160A PROPANE GRILL MANUAL 7/18/03 10:22 AM Page 15