Stimmen - 2, Durchschnittliche Bewertung: 4.5
(
)
)
|
Anleitung Zusammenfassung
6. Use compressed air to blow into burner tube and out the flame 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. Check burner for damage, if any large cracks or holes are found replace burner. IMPORTANT: Burner opening must slide over valve nozzle. 9. Carefully replace burners. 10. Replace cotter pin beneath each burner. Follow instructions on Page 9 and relight burners to verify proper operation. 11. Replace heat shields and cooking grills. PROPER BURNER OPERATION COOKING GRILLS • Clean with mild soap detergent and water. Do not use steel wire bristles to clean the porcelain coated cooking grills. Steel can cause the finish to chip or crack. DO NOT use a commercial oven cleaner. TROUBLE SHOOTING: Problem: • Burner will not light • Fire at control knobs • Yellow Flames at burner • Flame blows out on “LOW” • Burner does not get hot enough • Grill is Too Hot Possible Causes: 1. Check LP cylinder fuel level. 2. Bad electrode spark. Check to see if the grill will “match light.” (See Page 9) Electrode or collector may need adjustment. 3. Burner may not be properly seated. 4. Burner may be obstructed. 5. The cylinder valve may be closed. 6. Regulator is not properly seated on cylinder valve. 1. Burner holes may be obstructed. See section on Cleaning and Maintenance of the Burner holes. 2. Burner is improperly seated on control valve. 3. Gas connections may be loose. Leak Check and tighten all connections. 1. Burner is obstructed. See section on Cleaning and Maintenance of the Burner. 1. Burner holes may be obstructed. See section on Cleaning and Maintenance of Burners. 2. Grill is not sufficiently preheated. 3. Burner is improperly seated on control valve. 1. Flow control device has been activated in regulator. 2. Turn off grill and the fuel supply. Disconnect grill from cylinder valve. Reconnect grill to cylinder and light grill. See section on Connection to the LP Cylinder. 1. Excess grease build-up causing grease fires. 2. Damaged or faulty regulator. Replace with Brinkmann parts. 3. Cook on a lower temperature setting. PROPER CARE & MAINTENANCE • To protect your grill from excessive rust, the unit must be kept clean and covered at all times when not in use. A grill cover may be ordered directly from Brinkmann by calling 1-800-468-5252 or 1-800-527-0717. • Wash cooking grills and heat shields with hot, soapy water, rinse well and dry. Lightly coat cooking grill with vegetable oil or vegetable oil spray. • Clean inside and outside of grill by wiping off with a damp cloth. Apply a light coat of vegetable oil or vegetable oil spray to the interior surface to prevent rusting. • If rust appears on the exterior surface of your grill, clean and buff the affected area with steel wool or fine grit emery cloth. Touch-up with a good quality high-temperature resistant paint. • Never apply paint to the interior surface. Rust spots on the interior surface can be buffed, cleaned, then lightly coated with vegetable oil or vegetable oil spray to minimize rusting. GRILL COOKING TIPS CLEANLINESS • Always wash hands thoroughly with soap and hot water prior to handling food and after handling raw meat, un-cooked poultry or seafood. • When using a platter to carry raw meat, un-cooked poultry or seafood to the grill, make sure to wash the platter thoroughly with soap and hot water before placing cooked foods back on the platter or use different platters for raw and cooked foods. • Never use the same utensils when handling raw meat, un-cooked poultry or seafood unless you wash the utensils thoroughly with soap and hot water. • Never re-use marinade from raw meat or un-cooked poultry on foods that have been cooked and are ready to be served. GRILLING TO PROPER TEMPERATURE • Use a meat thermometer to be sure food has reached a safe internal temperature. You may order a Commercial-quality thermometer from Brinkmann. For more information on this product and other Brinkmann accessories, please refer to the accessory Pages at the end of this manual. • The US Department of Agriculture recommends the minimum temperature be reached for the following food items: Chops . . . . . . . . . . . . . . . . . . . .145 degrees F Ground Meat . . . . . . . . . . . . . . .160 degrees F Pork . . . . . . . . . . . . . . . . . . . . . .160 degrees F Poultry . . . . . . . . . . . . . . . . . . .180 degrees F Roasts . . . . . . . . . . . . . . . . . . . .145 degrees F HELPFUL HINTS • If you pre-cook meat or poultry, do so immediately before grilling. • Never defrost meat at room temperature or on a countertop. • Refrigerate leftovers within 2 hours of taking food off the grill. • For additional information, please phone the USDA’s toll free Meat & Poultry Hotline at 1-800-535-4555. ASSEMBLY INSTRUCTIONS READ ALL SAFETY WARNINGS & ASSEMBLY INSTRUCTIONS CAREFULLY BEFORE ASSEMBLING OR OPERATING YOUR GRILL. WE RECOMMEND TWO PEOPLE WORK TOGETHER WHEN ASSEMBLING THIS UNIT. ...