Kenmore ELITE 464224211 - Manual (Page 14)

14 • 464224211
Cleaning the Main Burner Assembly
Follow these instructions to clean and/or replace parts of burner
assembly or if you have trouble igniting grill.
1. Turn gas off at control knobs and LP Tank.
2. Remove cooking grates and heat diffusers.
4. Remove hitch pins and flame carryover tubes from front of
burners as shown in Figure B.
5. Remove remaining hitch pins from rear of burner
to disengage burner from bracket on firebox.
3. Remove electrode from burner by prying the clip away as
shown in Figure A. Electrode should remain in firebox.
6. Carefully lift each burner up and away from valve openings.
We suggest three ways to clean the burner tubes. Use the one
easiest for you.
(A) Bend a stiff wire (a light weight coat hanger works well)
into a small hook. Run the hook through each burner
tube several times.
(B) Use a narrow bottle brush with a flexible handle (do not
use a brass wire brush), run the brush through each
burner tube several times.
(C) Wear eye protection: Use an air hose to force air into
the burner tube and out the burner ports. Check each
port to make sure air comes out each hole.
7. Wire brush entire outer surface of burner to remove food
residue and dirt.
8. Clean any blocked ports with a stiff wire such as an open
paper clip.
9. Check burner for damage, due to normal wear and corrosion
some holes may become enlarged. If any large cracks or
holes are found replace burner.
VERY IMPORTANT: Burner tubes must re-engage valve
openings. See illustrations at right.
10.
Attach electrode to burner. 11.
Carefully replace burners.
12. Attach burners to brackets on firebox.
13. Reposition flame carryover tubes and
attach to burners. Replace heat tents
and cooking grates.
Correct
burner-to-valve
engagement
General Grill Cleaning
• Do not mistake brown or black accumulation of grease
and smoke for paint. Interiors of gas grills are not
painted at the factory (and should never be painted).
Apply a strong solution of detergent and water or use a
grill cleaner with scrub brush on insides of grill lid and
bottom. Rinse and allow to completely air dry. Do not
apply a caustic grill/oven cleaner to painted or glass
surfaces.
• Plastic parts: Wash with warm soapy water and wipe
dry.Do not use citrisol, abrasive cleaners, degreasers or
a concentrated grill cleaner on plastic parts. Damage
to and failure of parts can result.
• Porcelain surfaces: Because of glass-like composition,
most residue can be wiped away with baking
soda/water solution or specially formulated cleaner.
Use nonabrasive scouring powder for stubborn stains.
• Painted surfaces: Wash with mild detergent or
nonabrasive cleaner and warm soapy water. Wipe dry
with a soft nonabrasive cloth.
• Stainless steel surfaces: To maintain your grill’s high
quality appearance, wash with mild detergent and
warm soapy water and wipe dry with a soft cloth after
each use. Baked-on grease deposits may require the
use of an abrasive plastic cleaning pad. Use only in
direction of brushed finish to avoid damage. Do not use
abrasive pad on areas with graphics.
• Cooking surfaces: If a bristle brush is used to clean any
of the grill cooking surfaces, ensure no loose bristles
remain on cooking surfaces prior to grilling. It is not
recommended to clean cooking surfaces while grill is
hot.
Food Safety
Food safety is a very important part of enjoying the
outdoor cooking experience. To keep food safe from
harmful bacteria, follow these four basic steps:
Clean: Wash hands, utensils, and surfaces with hot soapy
water before and after handling raw meat and poultry.
Separate: Separate raw meats and poultry from ready-
to-eat foods to avoid cross contamination. Use a clean
platter and utensils when removing cooked foods.
Cook: Cook meat and poultry thoroughly to kill bacteria.
Use a food thermometer to ensure proper internal food
temperatures. Chill: Refrigerate prepared foods and
leftovers promptly. For more information call: USDA Meat
and Poultry Hotline at 1-800-535-4555 (In Washington,
DC (202) 720-3333, 10:00 am-4:00 pm EST).
How To Tell If Meat Is Grilled Thoroughly
• Meat and poultry cooked on a grill often browns very
fast on the outside. Use a meat thermometer to be sure
food has reached a safe internal temperature, and cut
into food to check for visual signs of doneness.
• Whole poultry should reach 165° F. Juices should run
clear and flesh should not be pink.
• Hamburgers made of any ground meat or poultry
should reach 160° F, and be brown in the middle with
no pink juices. Beef, veal and lamb steaks, roasts and
chops can be cooked to 145° F. All cuts of pork should
reach 160° F.
• NEVER partially grill meat or poultry and finish cooking
later. Cook food completely to destroy harmful
bacteria.
• When reheating takeout foods or fully cooked meats
like hot dogs, grill to 165° F, or until steaming hot.
Pry off electrode
with a flat blade
screwdriver
Electrode
Figure A
Firebo
x
Carryo
ver tube
Firebox burner
bracket
Figure B