Member's Mark | Y0660 N.G. | Owner`s manual | Member's Mark Y0660 N.G. Owner`s manual

Member's Mark Y0660 N.G. Owner`s manual
Owner's Manual
Liquid Propane Gas Grill
MODEL Y0660
Natural Gas Grill
MODEL Y0660 N.G.
Customer Service Helpline: If you have questions about assembly or grill operation, or
if there are damaged or missing parts when you unpack this unit from the shipping box, call us
8:00am - 4:30 pm CST, Monday through Friday at 1- 800-770-9769
!
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.
Manufacturer:
Grand Hall Enterprise Co., Ltd.
9th Fl., No.298, Rueiguang Rd., Neihu,
Taipei, Taiwan (114)
P47B1H - Rev: 04/25/2002
Table of Contents
Read These Safety Instructions
Warranty ..................................................... 2
Safety Instructions .................................. 2-4
! 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.
Instructions Before Using Your Grill ....... 5
Parts Diagram and Lists ........................ 6
Assembly Instructions ................................. 8
Lighting Instructions .................................. 10
! WARNING
Failure to comply with these instructions
could result in a fire or explosion that
could cause serious bodily injury, death,
or property damage.
Cleaning and Maintenance Instructions .... 13
Frequently Asked Questions .................. 15
Cooking Instructions ................................ 16
! WARNING
Cooking Guide and Recipes ................ 17
Your grill will get very hot. Never lean
over the cooking area while using your grill.
Do not touch cooking surfaces, grill 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.
Member's Mark Grill Warranty
Limited Warranty on Selected Grill Parts
Following the time periods designated below,
Member's Mark will replace grill parts if they are
defective in material or workmanship. You will be
charged for shipping and handling charges. This
warranty does not cover labor charges.
Grill Installation Codes
This gas grill must be installed in accordance with
all local codes. In areas without local codes,
follow the latest edition of the National Fuel Gas
Code ANSI Z223.1. In Canada, installation must
conform to standard CAN/CGA 1b149.1 or 1-b149.
2 (Installation Code for Gas Burning Appliances
and Equipment) and all local codes.
• Lifetime of Grill: All Stainless Steel exterior
• parts
• 2 Years: Cast Iron Burners
2 Years: All Other Grill Parts (except flame
tamers and
ignitor battery)
Warranty
Service
Warranty service is available by contacting our
service center help line at 1-800-770-9769, Monday
through Friday, 8:00AM to 4:30PM CST.
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 with 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. We recommend
buying an "OPD" gas tank which offers an Overfill
Prevention Device. This safety feature prevents the
tank from being overfilled which can cause malfunction of the LP gas tank, regulator and/or grill.
Warranty Restrictions
This warranty is void if grill is used for commercial or rental purposes.
This grill is for use with Liquid Propane (LP) 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.
The LP gas tank must be constructed and
marked in accordance with specifications of the U.
S. Dept. of Transportation (DOT). In Canada, the
LP gas tank must meet the Canadian Transportation and Communications (CTC) specifications.
Also be sure to read and follow all LP instructions on the following page.
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 LP cylinder not connected for use shall not
be stored in the vicinity of this or any other
appliance.
If
1.
2.
3.
4.
If the outdoor cooking gas appliance is not in
use, the gas must be turned off at the supply
cylinder.
FOR YOUR SAFETY
you smell gas:
Shut off gas to the appliance.
Extinguish any open flame.
Open lid.
If odor continues, immediately call your
gas supplier or your fire department.
(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.
2
• Keep the gas regulator hose away from hot
1. The LP gas tank has a shutoff valve, terminating in an LP gas supply tank valve outlet,
that is compatible with a Type 1 tank connection device. The LP gas tank must also
have a safety relief device that has a direct
communication 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 grill is
to be used outdoors only, at least 21 inches from the
back and side of any combustible surface. Your
gas grill should not be placed under any surface
that will burn. Do not obstruct the flow of ventilation
air around the gas grill housing.
• Never light your gas grill with the lid closed
or before checking to insure 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.
! WARNING
This outdoor gas grill is not intended to be installed in
or on recreational vehicles and/or boats.
A strong gas smell, or the hissing sound of
gas indicates a serious problem with your
gas grill or the LP gas tank. Failure to
immediately follow the steps listed below
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.
• Put out any flame with a fire extinguisher.
• Open 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.
! WARNING
Failure to comply with these instructions
could result in a fire or explosion that
could cause serious bodily injury, death,
or property damage.
•
•
•
•
•
•
•
•
•
•
grill surfaces and dripping grease. Avoid
unnecessary twisting of hose. Visually inspect
the hose and regulator prior to each use for
cuts, cracks, excessive wear or other damage.
If the hose or regulator appear damaged do
not use the gas grill. Use a 7/8" open end
wrench turning the fitting counter clockwise
until loose. Replace as necessary with manufactures hose and regulator replacement part
from the parts list. Call our service center at
1-800-770-9769.
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 manufacture.
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 an upright
position.
Do not store (or use) gasoline or other flammable
vapors and liquids in the vicinity of this gas grill.
An LP gas tank that is not connected for use must
NOT be stored on bottom shelf or in the vicinity of
this or any other gas grill.
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 in a well-ventilated area
outside and out of the reach of children.
When your gas grill is not in use the gas
must be turned off at the LP gas tank.
Do not call near the LP gas tank because your
telephone is an electrical 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 procedure should be done every time a new LP
gas tank is connected to your grill. For help
call the Customer Service Helpline for
assistance.
Customer Service Helpline,
8:00am - 4:30pm CST,
Monday through Friday at: 1-800-770-9769
3
Natural Gas Safety Instructions
•
Your natural gas grill is designed to operate on
natural gas only, at a pressure of 7" water column
(W.C.) (1/4 psig or 1.75 kpa), regulated at the
residential meter. Check with your gas utility
company for local gas pressure and with your local
municipality for building code requirements. If your
residential gas line pressure has not been regulated to 7" W.C., contact your local gas utility
company for professional assistance.
•
The gas pressure regulator provided with this
appliance must be used. This regulator is set
for an outlet pressure of 4" W.C.
•
It is recommended that a Shutoff Valve be installed at
the gas supply source outdoors. Install at a point after
the gas pipe exits the outside wall and before the
quick-disconnect hose, or install it at the point before
the gas line piping enters the ground. See ILL. 1.
•
Pipe sealing compound or pipe thread tape resistant
to the action of natural gas must be used on all male
pipe threads when making the connection.
•
Disconnect your gas grill from fuel source when
the gas supply is being tested at high pressures.
This gas grill and its individual shutoff valve must
be disconnected from the gas supply pipe system
during any pressure testing of that system at
pressure in excess of 1/2 psi (3.5kpa).
•
Turn off your gas grill when the gas supply is
being tested at low pressures. The grill must be
isolated from the gas supply pipe system by
closing its individual manual shutoff valve during
any pressure testing of the gas supply pipe
system at pressures equal to or less than 1/2 psi
(3.5kpa).
ILL.1 (NATURAL GAS MODEL ONLY)
GAS SUPPLY
INSIDE
WALL
To natural gas
regulator
OUTSIDE
WALL
LOCKING
SHUT OFF
SHUT OFF
MALE
FITTING
QUICK
DISCONNECT
4
Before Using Your Grill
CAUTION: BEWARE OF FLASH-BACK
To reduce the chance of "FLASH-BACK" (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 ILL. 1 and perform one of these three cleaning methods:
CAUTION: Spiders and small insects occasionally spin webs or make nests in the
grill burner tubes during transit and
warehousing. These webs can lead to a gas
flow obstruction which could result in a fire
in and around the burner tubes. This type of
fire is known as a "FLASH-BACK" and can
cause serious damage to your grill and
create an unsafe operating condition for the
user.
1. 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.
Although an obstructed burner tube is not
the only cause of "FLASH-BACK", it is the
most common cause.
To reduce the chance of "FLASH-BACK",
you must clean the burner tubes before
assembling 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.
2. Use a bottle brush with a flexible handle. Run
the brush through the burner tube and inside
the burner several times, removing any debris.
3. 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.
! WARNING
The location of the burner tube with respect
to the orifice is vital for safe operation.
Check to ensure the orifice is inside of the
burner tube before using your gas grill. See
ILL. 2. If the burner tube does not fit over
the valve orifice, lighting the burner may
cause explosion and/or fire.
ILL. 2
GAS VALVE ASSEMBLY
ILL. 1
ORIFICE
BURNERTUBE
GAS SPARK ELECTRODE
ASSEMBLY
GAS COLLECTOR BOX
TO CLEAN BURNER TUBE
INSERT HOOK HERE
BURNER
BURNER PORT
FOOT
BURNER TUBE
5
COTTER PIN
Y0660 Parts Diagram
6
Y0660 Parts List
DESCRIPTION
PART#
QTY
1 LID ASSEMBLY
P0175A
1
2 HEAT INDICATOR
P0619A
1
3 LEFT HANDLE BRACKET
P0312A
1
4 RIGHT HANDLE BRACKET
P0313A
1
5 LID HANDLE
P0253A
1
6 HEAT-INSULATING INSERT
P5573A
2
--
7 S/S UPPER WARMING RACK
P1526A
1
8 S/S COOKING GRID - Large
P1651A
9 S/S COOKING GRID - Middle
DESCRIPTION
PART#
QTY
30
CONTROL KNOB
P3431B
2
31
REGULATOR AND HOSE
(LPG only)
P3632K
1
32
NG 12' HOSE KIT (NG only)
P3723A
1
HANDLE FOR TANK DRAWER
P0255A
1
--
SPICE BASKET
P5214B
1
2
--
TOWEL RACK
P80C1A
1
P1652A
1
--
N. G. REGULATOR KIT
P3648A
1
10 CERAMIC FLAME TAMER
P1736A
6
11 WIRE RACK FOR CERAMIC
FLAME TAMER
P1739A
1
REF#
12a GAS COLLECTOR BOX (LPG only)
P2623D
4
12b GAS COLLECTOR BOX (NG only)
P2652A
4
13 SMOKER BURNER
P2053A
1
14 CAST IRON BURNER - Porcelain
P1925C
3
P80R7A
3
15 ROTISSERIE BURNER
ROTISSERIE BURNER (LPG only) P1957A
ROTISSERIE BURNER (NG only) P1957B
1
16 SIDE BURNER LID
P1152A
1
17 S/S POT SUPPORT
P80H2A
1
18 BRASS CAP KIT FOR SIDE
BURNER
P1951B
1
19 ELECTRODE
P2641A
1
20 SIDE SHELF
P1153A
2
21 FRONT PANEL FOR DOOR
P4344A
2
22 FRONT PANEL FOR DRAWER
P80H4A
2
23 GREASE TRAY KIT
P2754A
1
24 SMOKER DRAWER
P80G9A
1
25 CASTER
P5117A
4
26 ELECTRONIC IGNITOR
P2503D
2
27 ELECTRONIC IGNITOR
P2503C
1
28 CONTROL KNOB
P3431A
4
29 KNOB SEAT
P3432A
6
14a AIR SHUTTER (NG only)
REF#
NOT SHOWNING DIAGRAM
CSA lable located
here
For the repair or replacement parts you need:
Call 8:00am - 4:30 pm CST, Monday through
Friday at 1-800-770-9769
To make sure you obtain the correct replacement
part(s) for your Member's Mark Gas Grill, please
refer to the parts list on this page. The following
information is required to assure getting the
correct part:
1.
2.
3.
4.
Gas Model Number (see CSA label on grill)
Part Number
Description
Quantity of parts needed
Please allow sufficient time to process and ship.
IMPORTANT: Keep this Owner's Manual for
convenient referral and for part replacement.
IMPORTANT: Use only factory authorized parts.
The use of any part that is not factory authorized
can be dangerous. This will also void your
warranty.
Customer Service Helpline: If you have questions about assembly or grill operation, or
if there are damaged or missing parts when you unpack this unit from the shipping box, call us
8 : 00 am - 4 : 30 pm CST, Monday through Friday at: 1- 800-770-9769
7
•
1. Unscrew each Ignitor Cap located on the grill
Control Panel and remove the Contacts and
Springs from the Ignitor Slots.
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.
•
2. Place a manufacturer supplied AA battery into
each Ignitor Slot. Be sure to place the
positive pole facing toward you.See ILL. 3.
Return the Gas Collector Box to its original
horizontal position, secure the Inside Nut and try
the Electrode Check again.
ILL. 4 - Side View
Assembly Instructions
SPARKRECEIVER
3. Place the Spring over the AA battery, then
place the Contact on top of the Spring.
Screw each Ignitor Cap back onto the grill
Control Panel.
ILL. 3
GAS COLLECTOR BOX
INSIDENUT
SPARK ELECTRODE TIP
3/16" SPARK GAP
Installing Cooking Components
IGNITOR
SLOT
IGNITOR CAP
+
C O N TACT
Important: Before cooking on your grill the first
time, wash the cooking grids and warming rack
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 burn off excess grease or food residue.
-
1. Place the Ceramic Flame Tamers on the
Ceramic Rack and place on the lower ledge
above the burners.See ILL. 5.
AA BATTERY
SPRING
2. Evenly space the Stainless Steel Cooking
Grids on the ledge above the Flame Tamers.
Electrode Check - Requires an Assistant
3. Place the Upper Warming Rack into the holes
on the upper left and upper right of the back
burner frame with the bottom resting in the
slots on either side of the grill bowl.
Before placing the cooking components into your grill,
ensure that the Spark Electrode Tip is properly 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:
ILL. 5
1. Be sure all Control Knobs are set to "OFF".
Open the Grill Lid.
CERAMIC
FLAME
TAMER
2. Have an assistant stand behind to the right of
the grill and look down at the Gas Collector
Box of the main burners. NEVER put your
face inside Grill Head.
CERAMIC
RACK
4. If no spark is seen the Spark Gap shown in
ILL. 4 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".
COOKING
GRID
POT
SUPPORT
3. Press center Ignitor Cap and have assistant
watch for a small blue spark within each Gas
Collector Box. If a spark is present the
Electrode Tips are properly positioned.
•
UPPER WARMING
RACK
8
Connecting A Liquid Propane Gas (LP gas)
Tank To Your Grill
1. Open the left door. Pull out the LPG tank
drawer. Place the 20 lb cylinder with foot ring
into the hole in the drawer. See ILL.6a. Make
sure the tank valve is in the OFF positon.
ILL. 6a
(LP gas model only)
Make sure the gas tank is in right postion.
Use the 5/16"x90mm wing bolt provided to
secure gas tank.
2. Check the tank valve to ensure it has proper
external mating threads to fit the hose &
regulator assembly provided. See ILL.6b. (Type
1 connection per ANSI Z21.58a-1998)
GAS TANK
3. Make 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.
TANK
DRAWER
WING BOLT
ILL. 6b
(LP gas model only)
5. When connecting the hose and regulator
assembly to the tank valve, hand tighten nut
clockwise to a full stop. Do Not use a
wrench to tighten because it could damage
the Quick Coupling Nut and result in a
hazardous condition.
Type 1 connection
per ANSI Z21.58a-1998
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 10. 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.)
GAS TANK
2. Detach the hose and regulator assembly from
the LP gas tank valve by turning the Quick
Coupling Nut counterclockwise.
TANK
DRAWER
Connecting Natural Gas To Your Grill
QUICK COUPLING
NUT
CAUTION: When the appliance is not in use, the
gas must be turned off at the supply tank.
1. For Natural Gas grills: Connect the hose
end of the 12' Natural Gas Hose to the N.G.
regulator kit as shown in ILL. 6c. Through
the 12' Natural Gas Hose to the hole of Rear
Panel to outside. Also read the natural gas
safety instructions.
ILL. 6c (NATURALGAS MODEI ONLY)
TOP PANEL
Congratulations
12' NATURAL
GAS HOSE
Your Member's Mark 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):
GAS
MANIFOLD
N.G. REGULATOR
KIT
ADAPTER 1
(P39B6B)
HOLE FOR
12' NATURAL
GAS HOSE
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 10 of this manual.
REGULATOR
(P3647A)
ADAPTER 2
(P39B7A)
REAR PANEL
9
Grill Lighting Instructions
! WARNING
A strong gas smell, or the hissing sound of
gas indicates a serious problem with your
gas grill or the LP gas tank. Failure to
immediately follow the steps listed below
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.
• Put out any flame with a fire extinguisher.
• Open 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 electrical 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 procedure should be done every time a new LP
gas tank is connected to your grill. For help
call the Customer Service Helpline for
assistance.
Basic Lighting Procedures
1. Familiarize yourself with the safety guidelines at
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 all gas connections are securely
tightened.
5. Open the Grill Lid or Side Burner Lid, 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.
6. Set control knobs to OFF and open the LP gas
tank valve slowly until 1/4 to 1/2 open.
Open LP
gas tank
OFF
Customer Service Helpline,
8am - 4:30 pm CST,
Monday through Friday at 1-800-770-9769.
7. Push and turn any control knob for Main Burner
to HIGH.
OFF
Checking For LP Gas Leaks
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:
HIGH
CENTER ELECTRIC
IGNITOR
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.
MAIN BURNER
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.
8. Immediately press the center electric ignitor for
3-4 seconds to light the burner.
PRESS
4. If you have a gas leak that you cannot
repair, turn off the gas at the source, disconnect fuel line from your grill and call
1-800-770-9769 or your gas supplier for repair
assistance.
CENTER ELECTRIC
IGNITOR
9. If the burner does not light, turn the control knob to
OFF, wait 5 minutes for gas to clear, then retry.
10
10. Once the grill burner is ignited, the adjacent burner
can be lit by simply turning its control knob to
HIGH.
Rotisserie Burner Lighting Instructions
Note: The location of the Rotisserie burner makes it
more susceptible to winds that will decrease the
performance of your rotisserie cooking. For this reason
you should not operate the back burner during windy
weather conditions.
11. Adjust control knobs to your desired cooking
temperature.
Smoker Burner Lighting Instructions
1. Follow steps 1 through 4 of the Basic Lighting
Procedures.
1. Follow steps 1 through 6 of the Basic Lighting
Procedures.
! 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.
2. Push and turn the control knob for Smoker Burner
to ON.
OFF
ON
CENTER ELECTRIC
IGNITOR
2.
Open the Grill Lid. Failure to do so can result in
fire or explosion. See WARNING above.
3. Set Rotisserie Burner control knob (knob on right
side of Control Panel) to OFF and open the LP gas
tank valve.
Open LP
OFF
SMOKER BURNER
gas tank
3. Immediately press the center electric ignitor
for 3-4 seconds to light the burner.
4. If the burner does not light, turn the control knob to
OFF, wait 5 minutes for gas to clear, then retry.
4.
Side Burner Lighting Instructions
1. Follow steps 1 through 6 of the Basic Lighting
Procedures.
Push and turn the control knob for Rotisserie
Burner to ON.
OFF
ON
RIGHT ELECTRIC
IGNITOR
2. Push and turn the control knob for Side Burner to
HIGH.
OFF
LEFT ELECTRIC
IGNITOR
HIGH
5.
Then immediately press the right electric ignitor for
3-4 seconds to light the Rotisserie Burner.
PRESS
SIDE BURNER
3. Immediately press the left electric ignitor for 3-4
seconds to light the burner.
PRESS
ROTISSERIE
BURNER
LEFT ELECTRIC
IGNITOR
6.
RIGHT ELECTRIC
IGNITOR
If the burner does not light, turn the control knob to
OFF, wait 5 minutes for gas to clear, then retry.
7. Once lit, the Rotisserie Burner will reach cooking
temperature quickly. The orange/red glow will even
out in about 5 minutes.
4. If the burner does not light, turn the control knob to
OFF, wait 5 minutes for gas to clear, then retry.
8. For best results, always rotisserie cook with the
grill lid down and the Rotisserie Burner control
knob set to ON. Do not use the main grill burners
when the Rotisserie Burner is in operation.
5. Adjust control knobs to your desired cooking
temperature.
11
Manually Lighting Your Grill by Match
• Misalignment of ignitor on burner
Correction: Check for proper position of the
electrode tip as shown in ILL. 4. The gap
between the Spark Electrode Tip and Spark
Receiver should be approximately 3/16". Adjust
if necessary. With the gas supply closed and all
control knobs set to OFF press the electric
ignitor cap and check for the presence of a
spark at the electrode.
To light your gas grill by match, insert a match into the
Manual Lighting Stick and follow steps 1 through 6 of
the Basic Lighting Procedures. Then, light the match
and place Manual Lighting Stick through the lighting
hole on the right side of the grill. See ILL7. Turn the
right main burner control knob to the HIGH setting to
release gas. The burner should light immediately.
Occasionally observe the burner flame for correct
operation. See ILL7.
• Disconnected Ignition Wires
Correction: Inspect the Ignitor junction box found
behind the Control Panel. Connect loose Ignitor
wires to junction box and try to light the grill.
ILL. 7
MANUAL
LIGHTING
STICK
• Weak AA battery
Correction: Unscrew the Ignitor Cap and 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.
RIGHT MAIN BURNER
CONTROL KNOB
LIGHTING HOLE
To purge air from your gas line and/or
reset the regulator excess gas flow device:
• Turn the 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.
• Reconnect regulator to the LP gas tank.
• Turn the tank valve on slowly until 1/4 to
1/2 open.
• Open the Grill Lid.
• Set control knobs to OFF and open the LP
gas tank valve.
• Push and turn the LEFT control knob to
HIGH.
! 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
If the grill fails to light properly:
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. Check gas supply and connections.
3. Repeat lighting procedure. If your grill still fails
to operate properly, turn the gas off at source,
turn the control knobs to OFF, then check the
following:
5. If all checks or corrections have been made and
you still have questions about operating your gas
grill, call the Customer Service Helpline
8am - 4:30pm CST, Monday through Friday at
1-800-770-9769.
• Misalignment of burner tubes over orifices
Correction: Reposition burner tubes over orifices.
! WARNING
• 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 grill.
Should a "FLASH-BACK" 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.
• Plugged orifice
Correction: Remove burners from grill by pulling
cotter pin (beneath burner) using a screwdriver or
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
gas valve bracket, please call the Members Mark
service center or your local propane dealer fo
assistance.
• Shut off gas supply to the gas grill.
• Turn the control knobs to OFF position.
• Put out any flame with a fire extinguisher.
• Open grill lid.
• Once the grill has cooled down, clean the
burner tubes and burners according to the
cleaning instructions found on page 14 in this
manual.
12
Cleaning and Maintenance
7. Remove aluminum foil from orifices and check each
orifice for obstruction.
Keeping the ventilation opening(s) of the cylinder
enclosure free and clear from debris.
8. Check each spark electrode, adjusting as needed.
The space between the Spark Electrode Tip and
Spark Receiver should be approximately 3/16".
As with all appliances, proper care and maintenance
will keep your grill in top operating condition and
prolong its life. By following these cleaning and
maintenance procedures on a timely basis, your grill
will stay clean and work properly with minimum effort.
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.
NOTE: Make sure you keep your gas grill area clear
and free from combustable materials, gasoline and
other flameable vapors and liquids. If your grill has a
tank enclosure make sure that the ventilating openings
are free and clear from debris. Also do not obstruct the
flow of air for combustion and ventilation of the grill.
11. Reconnect the gas source and observe the burner
flame for correct operation.
Exterior Stainless Steel Surfaces:
CAUTION:
Be sure your grill is OFF and cool before cleaning.
Daily weathering and high heat associated with grill
cooking can cause exterior stainless surfaces to
"tan". Follow these directions for best results, and
NEVER clean a hot grill.
Cleaning The Cooking Grids
Before initial use and periodically we suggest you wash
your cooking grids in a mild soap and warm water
solution. You can use a wash cloth or vegetable brush
to clean your cooking grids.
1. Shut off gas supply at source and disconnect fuel
line from gas valve manifold. Protect fuel line
fitting.
Cleaning The Flame Tamers
2. Remove dirt or grease using a soft cloth, then
polish stainless surfaces with a Foam Spray
cleaner designed for stainless steel. Never use an
abrasive cleaner or scrubber that may scratch your
stainless surfaces.
Periodically you should wash the Flame Tamers in a
soap and warm water solution. Use a vegetable brush
to remove stubborn burnt-on cooking residue.
3. Dry with a soft cloth and let air dry before restarting grill.
Cleaning The Grease Tray
VISUALLY CHECKING BURNER FLAMES
To reduce the chance of fire, the Grease Draining Tray
should be visually inspected before each grill use.
Occasionally observe burner flame for correct
operation. See ILL 8.
Annual Cleaning of The Grill Interior
ILL. 8
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.
BURNER FLAME
2. Turn the LP gas tank valve to the full OFF position.
MAGNIFIEDVIEW
THROUGH
LIGHTINGHOLE
3. Detach the LP gas regulator assembly from your gas
grill.
4. Remove and clean the flame tamers, cooking grids
and grill burners.
5. Cover each gas valve orifice with aluminum foil.
LIGHTING
HOLE
6. Brush the inside and bottom of the grill with a stiff
brass wire brush, and wash with a mild soap and
warm water solution. Rinse thoroughly and let dry.
Customer Service Helpline: If you have questions about assembly or grill operation, or
if there are damaged or missing parts when you unpack this unit from the shipping box, call us
8 : 00 am - 4 : 30 pm CST, Monday through Friday at: 1- 800-770-9769
13
Regardless of which burner cleaning procedure you
use, we recommend you also complete the following
steps to help prolong burner life.
Cleaning The Burner Tubes and Burner Ports
To reduce the chance of "FLASH-BACK" the procedure below should be followed 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. Use a brass wire 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.
1. Turn all burner valves to the full OFF position.
2. Turn the LP gas tank valve to the full OFF position.
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 insure that
the gas valve orifices are correctly placed inside
the ends of the burner tubes. Also check the
position of your spark electrode.
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.
! WARNING
6. Carefully lift each burner up and away from the gas
valve orifice.
The location of the burner tube with respect
to the orifice is vital for safe operation.
Check to ensure the orifice is inside of the
burner tube before using your gas grill. See
ILL. 2. If the burner tube does not fit over
the valve orifice, lighting the burner may
cause explosion and/or fire.
7. Refer to ILL. 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.
•
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.
ILL. 2.
GAS VALVE ASSEMBLY
ORIFICE
BURNERTUBE
ILL. 1
GAS SPARK ELECTRODE
ASSEMBLY
GAS COLLECTOR BOX
TO CLEAN BURNER TUBE
INSERT HOOK HERE
BURNER
BURNER PORT
FOOT
COTTER PIN
BURNER TUBE
14
Question: What is the best way to protect my new
Members Mark gas grill from the weather?
Frequently Asked Questions
Answer: A good quality grill cover should be used to
protect your grill when not in use. Also, follow the
cleaning and maintenance instructions in this owner's
manual on a timely basis, and your new grill will give you
years of enjoyment.
Question: Who do I call with questions about grill
assembly or if parts are damaged or missing from my
shipping box?
Answer: Call the Customer Service Helpline 8am - 4:
30pm CST, Monday through Friday,
at 1-800-770-9769
Question: Where can I buy replacement parts?
Answer: For the repair or replacement parts you need
call 8 am -4:30 pm CST, 1-800-770-9769. Use only
Members Mark authorized parts. The use of any part
that is not authorized can be dangerous and will also
void your product warranty.
Question: Can I convert my Members Mark gas grill
from one fuel type to another?
Answer: Your Members Mark gas grill is manufactured
to exact specifications and is approved by the Canadian
Standards Association (CSA) for LP gas use only. For
your own safety, conversion kits are not available and
any attempt to convert your grill from LP gas to Natural
Gas will void your product warranty.
Question: Sometimes I hear a humming sound
coming from my regulator. What causes this?
Answer: The humming noise is actually the gas
flowing through the regulator. A low volume of noise is
perfectly normal and will not interfere with the operations 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. Note: This
purging procedure should be done every time a new LP
gas tank is connected to your grill. For help with this
procedure refer to page 12 step 4, or call the Customer Service Helpline, 8am - 4:30pm CST,
Monday through Friday at
1-800-770-9769
Question: Why doesn't the hose and regulator assembly supplied with my new gas grill fit the older LP gas
tank I've used for years?
Answer: The U.S. Government regulates gas appliances
and LP gas tanks. Whenever new regulations are passed
the LP gas tank fittings are altered. If your current tank
does not fit the hose and regulator supplied with your
new grill, the tank is outdated and must be replaced.
Question: How do I season cooking grids?
Answer: 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
including edges.
Question: Sometimes my grill does not light when I
push the ignitor button. Why?
Answer: Refer to the Lighting Instructions in this
owner's manual. Also check these common causes.
• Ignitor AA battery may need replacing.
• Ignitor wires may be loose. Remove the AA battery,
inspect the Ignitor junction box found behind the
Control Panel, and connect any loose wires.
Customer Service Helpline: If you have questions about assembly or grill operation, or
if there are damaged or missing parts when you unpack this unit from the shipping box, call us
8 : 00 am - 4 : 30 pm CST, Monday through Friday at: 1- 800-770-9769
15
Indirect Cooking
Cooking Instructions
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 outer grill burners. Either
way, indirect cooking must be done with the lid
down.
! WARNING
Your grill will get very hot. Never lean
over the cooking area while using your grill.
Do not touch cooking surfaces, grill housing,
grill lid or any other grill parts while the grill
is in operation, or until the grill has cooled
down after use.
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 including
edges.
Failure to comply with these instructions may
result in serious bodily injury.
Burn-off
Flare-Ups
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, lower the lid, and
operate grill on the HIGH setting for three to five minutes.
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.
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.
Preheating
! WARNING
To preheat, light your grill on HIGH, lower the lid and
follow this timetable:
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.
• For high temperature cooking, preheat grill
5 to 10 minutes.
• For low temperature cooking, preheat grill
•
Failure to comply with these instructions
could result in a fire or explosion which
could cause serious bodily injury, death, or
property damage.
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.
CONGRATULATIONS
Your Member's Mark gas grill is now ready to grill.
Remember to keep the lid up 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.
Medium to Low settings: Most recipes specify
medium to low settings, including all smoking, rotisserie 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 and food placed directly over
the lit grill burners. Direct cooking requires the grill
lid to be up. This method is ideal for searing and
whenever you want meat, poultry or fish to have an
open-flame barbecued taste. Deep frying and smoking
are also best cooked in this manner because they
require direct heat.
16
Guide to Grilling Meat and Poultry with the Direct Cooking Method
Grilling Steak and Ribs
Cut of Meat
Approximate Cooking Times
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 will vary according to meat thickness.
T-bone steak
Sirloin steak
Beef spare ribs
Porter house steak
New York strip steak
Rare: 4-8 minutes
Medium: 10-14 minutes
Well done: 15-20 minutes
Hamburgers
Sausages
Rare: 4-6 minutes
Medium: 8-10 minutes
Well done: 10-15 minutes
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.
Chicken breast
(cook with bone down)
Chicken wings
Drumsticks
Direct method:
approximately 15 minutes
To minimize flare-ups, try grilling poultry using
the indirect method. Place the poultry on one
side of 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.
Whole bird
(cook with breast up)
Indirect method:
approximately 1 hour
Pork spare ribs
Chops
Loins
Cutlets
Rare: 4-8 minutes
Medium: 10-14 minutes
Well done: 15-20 minutes
Grilling Hamburger 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
Indirect method:
up to 30 minutes
Grilling Pork
Turn burners on high and preheat your grill 3
to 5 minutes with the lid down. 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.
17
Guide to Grilling Fish and Seafood with the Direct Cooking Method
Whole Fish and Whole Fillets
Cut of Meat
Approximate Cooking Times
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.
Whole fish
Whole fish fillets
10 - 12 minutes per pound or
until fish is opaque
Fish fillets
Boneless cubes
4 - 5 minutes each side
or until fish is opaque
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.
Guide to Grilling Vegetables and Fruit
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 grill burners. Either
way, indirect cooking must be done with the lid
down.
Cooking times using the indirect method with the
hood down 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 or an optional griddle. 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 vegetables—particularly 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 will be much shorter mainly because of the
direct heat sourse and softness of the food. Timing will
be comparable to normal pan frying or grilling.
18
Guide to Slow Roasting and Baking Techniques
An Important Note About Heat Settings
Food preparation
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 grill thermometer and adjust the heat accordingly.
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.
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. Place your
meat inside an optional roasting rack and cooking pan
that allows you to collect juices for making gravy. You
can also use the supplied cooking grid with an aluminum drip pan underneath. Either way, indirect cooking
requires the lid of your grill to be closed.
Tips for roasting
Preheating your grill is not required for slow cooking
methods such as roasting. If you do choose to preheat
your grill before roasting, turn the burners on high and
close lid for approximately 2-3 minutes.
Once the meat is cooked, remove it from your grill and
cover with a piece of foil. Allow it to stand for 10-15
minutes which allows the juices to settle. This will make
carving easier and ensure a tender juicy roast.
Except when roasting with water in the 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.
Type of Food
How Cooked
Approximate Cooking Times
Beef
Rare
Medium
Well done
18 minutes per pound
23 minutes per pound
27 minutes per pound
Lamb
Medium
Well done
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
Veal
Pork
Chicken
Duck
Fish
Turkey, under 16 pounds
Turkey, over 16 pounds
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.
BAKING TECHNIQUES
From casseroles and cornbread to delicious deserts like
fondue fruit skewers or crumb cake, baking on the grill is
as easy as baking in the kitchen.
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.
Preparing to Bake
To bake in your new grill you'll need a baking dish or
cast-iron cooking pan, and a pair of insulated cooking
mitts. If the cooking pan is cast-iron be sure to season
the pan before use.
Watch the temperature, and adjust to cook according to
your recipe directions.
Preheat your grill 3-5 minutes, then lower heat to achieve
the baking temperature desired. Baking uses the
Oven Temperature
Slow
300° - 340° F
Moderate
355° - 390° F
High
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
410° - 480° F
19
Guide to Rotisserie Cooking with The Back Burner
Rotisserie Cooking
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.
Rotisserie cooking produces foods that are moist,
flavorful and attractive. The optional rotisserie system
is most commonly used for cooking meat or poultry
and is designed to cook food from the back burner
using infrared heat. The location of the burner allows
the placement of 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 back burner
is an infrared type, which provides intense searing
radiant heat. The intense heat sears in the natural
juices and nutrients found in quality cuts of meat.
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 diagonally through the meaty
sections. If protruding bones or wings brown too
quickly, cover with pieces of foil.
The cooking times on a rotisserie will be approximately
the same as for oven cooking.
Balancing the Food
Tips for Using The Back Burner
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.
For back burner lighting instructions refer to page 10 of
this Owner's Manual.
The location of the back burner makes it more susceptible to winds that will decrease the performance of
your rotisserie cooking. For this reason you should not
operate the back burner during windy weather
conditions.
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 rotisserie 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
For best results, always rotisserie cook with the grill
lid down and the Back Burner control knob set to
HIGH. Do not use the main grill burners when the
Back Burner is in operation.
Guide to Using The Smoker Drawer
time. The heat required for smoking is normally low to
medium.
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 manufacturers instructions for preparation of smoking chips
prior to filling the smoker drawer.
Using The Smoker Drawer
Start your grill and allow it to reach the desired cooking
temperature for the food you are grilling. Wear an
insulated cooking glove and pull the smoker drawer out
of the grill and fill with your prepared smoking chips.
Dried herbs and spices may also be added to produce
different flavors. Return the smoker drawer to the grill,
ignite the smoker drawer burner See
instructions on Page 11, the heat will produce smoke
and season the food.
Tips for Smoking
You can reduce the strength of the smoke flavor by
only smoking for half or three quarters of the cooking
20
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
Guide to Stir-Frying and Deep-Frying
STIR-FRYING TECHNIQUES
DEEP-FRYING TECHNIQUES
This method of cooking is popular around the world and
can be easily accomplished outdoors on your Kenmore
gas grill. It's a 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.
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 reach for the sky—not
the ceiling of your kitchen.
Preparing to Stir-fry
Preparing to Deep-fry
Although it is possible to stir fry in other dishes, the
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.
Deep-fry on your grill using a cooking pan or wok, over
direct heat with the grill lid raised.
Fill the 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
Slice meat and poultry into long thin strips and cube
fish fillets. Remove all fat from meat and poultry and
cut large vegetables into even slices or cubes.
Marinate foods for extra flavor and tenderness. Marinating 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.
Food Preparation
Foods being deep-fried taste better when coated with
either batter or breadcrumbs to add flavor and prevent
moisture from escaping.
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 Deep-frying
Wear an insulated cooking glove 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't drop in
temperature.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
the pan to cool. When the oil is cool, remove all
remnants of fried foods by straining it through a fine
metal sieve. Once the oil is quite cool, store it in a
clean bottle for future use.
Tips for Stir-frying
Place the wok directly over a high heat on your grill or side
burner. Add only a small amount of food at a time to
ensure fast cooking and also to allow the wok to reheat
between ingredients.
Guide to Using the Secondary Cooking Rack
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.
The cooking rack can be used for purposes other than
just the obvious. Consider using it for warming French
bread, garlic bread, croissants or even bagels.
A small whole fish wrapped in foil also cooks well in
the cooking rack. Parcels of seafood such as
scallops, prawns and sliced fish fillets prepared in a
sauce and portioned into small foil wraps cooks well
this way, too.
Pre-cook hard vegetables by briefly 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.
21
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1 1/2
2
1/3
1/4
Recipes
ONION BURGERS
A honey and mustard sauce glazes the onion slices
as they cook alongside these delicious burgers. For
optimal sweetness, select Vidalia or Walla Walla
onions. Makes 4 open face burgers.
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 remaining salsa until serving time.
Ingredients
2
2
2
2
1
1/4
1/8
4
4
4
teaspoon salt
pounds lean ground beef
cups shredded lettuce
cup finely shredded cheddar cheese
cup dairy sour cream and /or guacamole
large sweet onions, sliced (12 to 16 ounces)
tablespoons margarine or melted butter
teaspoons dry mustard
teaspoons honey
pound lean ground beef
teaspoon salt
teaspoon pepper
slices Texas toast
lettuce leaves
tomato slices
Preparing Burgers
In another bowl, combine ground beef with 2 tablespoons of reserved salsa, mix well. Shape mixture
into six 1/2 inch thick burgers and place on the grill
directly over medium heat with hood 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.
Preparing Onions
Place onions in a cooking pan or on a small piece of
aluminum foil. Combine melted margarine, mustard
and honey, then drizzle over onions. Cover pan with lid
or fold up edges of foil and seal with double fold to
completely enclose onions—leaving space for steam
to build. Place pan or foil packet on grill directly over
medium heat for 15 minutes with the grill hood up.
CHICAGO STYLE HOT DOGS
Serve these hot dogs "Chicago-style" with pickled peppers!
Makes 4 servings.
Ingredients
1/3
1/4
2
2
1/4
4
4
Preparing Burgers
While onions are cooking, combine ground beef, salt
and pepper in a medium bowl and mix well. 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.
cup ketchup
cup chopped pickled peppers
tablespoons pickle relish
tablespoons chopped onion
teaspoon poppy seed
fully cooked 4-ounce jumbo hot dogs
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.
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.
To Serve
Ingredients
1
1/2
1/4
2
1
1
Toast inner sides of hot dog buns on grill. Serve hot
dogs inside buns and top with remaining relish mixture.
large tomato, seeded and finely chopped
cup finely chopped green pepper
cup finely chopped red onion
finely chopped, seeded jalapeno peppers
garlic clove, minced
tablespoon snipped cilantro
22
RIB EYE STEAKS WITH GRILLED GARLIC
Preparation
As they cook, the garlic cloves mellow in flavor,
making a delicious sauce for any grilled meat. And for
an appetizer, spread the softened cloves over toasted
slices of french bread! Makes 4 servings.
Combine ketchup, pepper, rosemary, basil and garlic
powder. Coat both sides of steak with mixture. Grill
steak with hood 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.
Ingredients
1
2
1
1
2
whole head of garlic
tablespoons olive oil or cooking oil
tablespoon 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
BARBECUED RIBS
Serve this tangy barbecue classic with corn-on-thecob, green salad, potato salad or coleslaw!
Makes 4 servings.
Ingredients
Preparing the Garlic
2
1/2
1/2
2
Use a cooking pan or tear off a 24x18-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 garlic with oil and sprinkle with basil and
rosemary. Cover pan or twist the ends of the foil to
completely enclose the garlic.
pounds American style pork spareribs
cup barbecue sauce
cup tomato sauce
cloves 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.
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.
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.
HERB-PEPPER SIRLOIN STEAK
The hearty beef flavor is complemented with a delicious herb coating! Makes 6 servings.
Ingredients
2
tablespoons ketchup
1/2 teaspoon coarsely ground pepper
1 1/2 teaspoons snipped fresh rosemary or 1/2
teaspoon dried rosemary, crushed
1 1/2 teaspoons snipped fresh basil or 1/2 teaspoon
dried basil, crushed
1/8 teaspoon garlic powder
1
1 1/2-pound boneless beef sirloin steak,
cut 1-inch thick
23
MARINATED TUNA STEAK
Preparation
Experiment with unique dishes, like this tuna steak
recipe boasting a delicious wine marinade!
Makes 4 servings.
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.
Ingredients
4
1/3
1
1
1
2
1
1/4
6-ounce fresh or frozen tuna steaks cut 1 inch
thick. Thaw fish if frozen
cup dry white wine
tablespoon lemon juice
tablespoon olive oil or cooking oil
clove garlic, minced
teaspoons snipped fresh rosemary, crushed,
or 1/2 teaspoon dried rosemary, crushed
teaspoon snipped fresh oregano, crushed, or
1/4 teaspoon dried oregano, crushed
teaspoon salt
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.
Preparation
Ingredients
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.
2
1/2
1
1
1/3
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 grill and serve.
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 cast-iron 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.
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 steaks! Makes 4 servings.
Ingredients
4
2
2
1
2
trout
cup all purpose flour
egg, lightly beaten
cup sliced almonds
cup parmesan cheese, grated
olive or peanut oil for frying
6-ounce fresh or frozen halibut steaks, cut 1
inch thick
tablespoons margarine or butter
tablespoons lemon juice
tablespoon Dijon-style mustard
teaspoons snipped fresh basil or 1/2
teaspoons dried basil, crushed
24
SOUTHWEST CHICKEN BREASTS
BARBECUED CHICKEN
This popular recipe can also be a grilled chicken salad!
Slice chicken into small strips and place them on top
of shredded lettuce with avocado dressing and top with
cheese! Makes 6 servings.
Another backyard favorite, this recipe includes an
easy to make, sweet and spicy sauce.
Makes 4 servings.
Ingredients
Ingredients
1/4
2
2
1/4
6
2
1
1
2
2
1
1
1
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
cup dry white wine
tablespoons olive oil or cooking oil
teaspoons snipped fresh tarragon or 1/4
teaspoon dried tarragon, crushed
teaspoon salt
skinless, boneless chicken breast halves
avocados, pitted, peeled and chopped
tomato, chopped
clove garlic, minced
tablespoons finely chopped seeded
green chili peppers of your choice
green onions, finely chopped
tablespoon snipped fresh cilantro
tablespoon honey
tablespoon lemon juice
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.
Preparing the Chicken
Combine wine, oil, tarragon and salt. Rinse chicken
and dry with paper towels. Place chicken in plastic
bag and into shallow dish—then 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.
25
TRADITIONAL HOLIDAY TURKEY
PIZZA ON THE GRILL
Imagine everyone's surprise when you serve your next
holiday turkey—complete with dressing—delicious
and tender straight from the grill! Serves 8 - 10
You may never want to call out for pizza again!
Follow this pizza dough recipe, or purchase readymade pizza dough found in your grocers refrigerated
section—next to the biscuits. Slice and serve directly
from the grill. Serves 6 - 8
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
1 1/2
1
1/2
3
3
1/4
6
1
3/4
8
Ingredients for Dressing
2
2
8
2
1/4
2
4
ounces butter
onions, finely chopped
ounces bacon, chopped
tablespoons port wine
cup red wine
chicken stock cubes
ounces chopped cashews, hazelnuts or
pecans
1/2 cup chopped celery
1/2 cup chopped carrot
1 - 1 1/2 cups fresh white breadcrumbs
1
egg, lightly beaten
--
teaspoons dried yeast
cup lukewarm water
teaspoon sugar
tablespoons olive oil
cups all purpose flour
cup tomato paste or Italian tomato sauce
ounces sliced pepperoni
red pepper, roasted and sliced
cup pitted black olives
ounces grated mozzarella cheese
It's easy 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
salt and pepper to taste
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.
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. Remove pan to
allow ingredients to cool. Add remaining ingredients
and mix.
If you purchased a ready-made pizza dough, simply
open can and roll dough into a lightly oiled cooking
pan.
Preparing the Turkey
Although not required, you may want to preheat your
grill 3 minutes.
Preparing the Pizza
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.
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.
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. Turn one outside burner to low, the other to
medium, and close lid. Cook indirectly for 3 1/2 to 4
hours or until cooked. Halfway through cooking time
you may alternate burner temperatures so that the
turkey browns evenly. Once cooked, remove dressing
from cooked turkey, slice and serve.
Place 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.
26
FRESH VEGETABLE STIR-FRY
GRILLED POTATO SKINS
Take a trip to the Orient with this easy, and healthy
vegetable recipe. Makes 4 - 6 servings.
Serve these crispy potatoes as a snack or side dish.
We've included microwave instructions for a timesaving short cut. Makes 12 servings.
Ingredients
2
1
1
2
1
2
1
1/2
Ingredients
tablespoons oil
onion, cut into wedges
carrot, thinly sliced
cups broccoli, cut into small flowerets
red pepper, sliced
sticks celery, thinly sliced
cup snow peas
cup chicken broth
6
3
1/2
1
3
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 vegetables until cooked to desired doneness.
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.
ONION BLOSSOMS
Great served as a snack, or to dress up barbecued
meats, poultry or fish. Makes 4 servings.
Ingredients
4
1
1
1/8
1
1
1
1
baking potatoes (about 8 ounces each)
tablespoons margarine or butter, melted
cup picante sauce
cup shredded cheddar cheese (4 ounces)
slices bacon, crisp-cooked and crumbled
or use prepackaged bacon bits
chopped tomato (optional)
diced green onion (optional)
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.
medium sweet onions (4-5 ounces each)
tablespoons margarine or butter, melted
teaspoon Dijon-style mustard
teaspoon hot pepper sauce
tablespoon brown sugar
pepper (optional)
Preparation
Peel onions, then cut almost completely through each
onion, forming 8 wedges. Onion will 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
drizzle 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 grill, 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. Sprinkle with pepper if desired and serve
warm.
27
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