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/ 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.
Failure to comply with these instructions may
result in serious bodily injury.
Bum-off
Before cooking on your gas grillfor the first time, you
willwant to "burn off" the gdU toeliminate 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 grill 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 low temperature cooking, preheat grill
3 minutes.
• To slow cook, preheating is not necessary.
Cooking Temperatures
High setting: Only use this setting for fast warm-up,
seadng steaks or chops and for burningfood residue
off the gdll 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 gdll burners. Direct
cooking requires the grill lid to be open. This
method is ideal for searing and whenever you want
meat, poultry or fish to have an open-flame barbe-
cued 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 cook-
ing 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 shorteningto 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. 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.
/t WARNING
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 gdll.
Remember to keep the lid open when cooking directly
on the grill. For most foods it'sbest to start gdllingon
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 particularlyfatty, it may be best to partially
boil them first.
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