GAS BARBECUES
OWNER’S MANUAL
FOR USE WITH L.P. (LIQUID PETROLEUM)
GAS
DANGER
IF YOU SMELL GAS:
!
1. SHUT OFF GAS TO THE APPLIANCE
2. EXTINGUISH ANY OPEN FLAME
3. IF ODOR CONTINUES, KEEP AWAY FROM THE
APPLIANCE AND IMMEDIATELY CALL YOUR GAS
SUPPLIER OR YOUR FIRE DEPARTMENT
IN CANADA, PROPANE GAS
ANSI Z21.58b-2012 / CSA 1.6b-2012
WARNING
1. DO NOT STORE OR USE GASOLINE OR
!
OTHER FLAMMABLE LIQUIDS OR
VAPORS IN THEVICINITY OF
THIS APPLIANCE
CONTENTS
SAFETY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2
INSTALLATION. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2
L.P. GAS CYLINDER . . . . . . . . . . . . . . . . . . . . . . . . . . . . .3
OPD EQUIPPED CYLINDER . . . . . . . . . . . . . . . . . . . . . . .4
HOSE & REGULATOR . . . . . . . . . . . . . . . . . . . . . . . . . . . .4
LEAK TESTING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5
VENTURI TUBES . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .5
LIGHTING . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .6
OPERATION . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .7
COOKING TECHNIQUES. . . . . . . . . . . . . . . . . . . . . . . . . .7
MAINTENANCE . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .10
TROUBLESHOOTING . . . . . . . . . . . . . . . . . . . . . . . . . . . .11
WARRANTY . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .12
GUIDE DU PROPRIÉTAIRE DE BARBECUE AU GAZ . . .13
MANUAL DEL USUARIO DE PARRILLA A GAS . . . . . . .25
2. AN LP CYLINDER NOT CONNECTED FOR USE
SHALL NOT BE STORED IN THE VICINITY OF THIS
OR ANY OTHER APPLIANCE
PLEASE RECORD YOUR MODEL
NUMBER, SERIAL NUMBER AND DATE
OF PURCHASE HERE.
This information can be found on the black and silver OMC caution sticker on
the back or side of your gas grill.
Model Number
Serial Number
Date of Purchase
-
-
/
/
dd
mm
yyyy
READ ALL INSTRUCTIONS CAREFULLY BEFORE OPERATING YOUR GAS GRILL.
RETAIN THESE INSTRUCTIONS FOR FUTURE REFERENCE.
FOR ASSEMBLY INSTRUCTION, PLEASE SEE YOUR ASSEMBLY MANUAL
20094-40LP REV G 03/14
1-800-265-2150
585 KUMPF DRIVE
WATERLOO, ONTARIO, CANADA
N2V 1K3
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LP GAS CYLINDER
6. The cylinder must include a collar to protect the cylinder
valve.
QCC®-1 QUICK CLOSING COUPLING
1. All OMC models are designed to be used with an LP
gas cylinder equipped with the QCC®-1 Quick Closing
Coupling system.
7. Thecylindermustbeinstalledasperassemblyinstructions.
8. Never fill the cylinder beyond 80% full. A fire causing death
or serious injury may occur.
2. The QCC®-1 system incorporates safety features required
by the American National Standards Institute (ANSI) and
the Canadian Standards Steering Committee.
9. The cylinder valve must include a safety relief device
having direct communication with the vapor space of the
cylinder.
• Gas will not flow until a positive connection has been made.
• A thermal element will shut off the flow of gas between 240°
and 300° F.
HANDLING
1. Government regulations prohibit shipping full LP gas
cylinders. You must take your new cylinder to a LP gas
dealer for filling.
• When activated, a Flow Limiting Device will limit the flow of
gas to 10 cubic feet / hour.
Nipple with Flow
Limiting Device
2. Afilled LP gas cylinder is under very high pressure. Always
handle carefully and transport in the upright position.
Protect the valve from accidental damage.
Shut-Off Valve
Heat Sensitive
Hand Wheel
Cylinder
3. Do not tip the LP gas cylinder while connecting it to the
regulator. Fasten the cylinder securely during transport,
use and storage.
Check Valve
Regulator
4. If the cylinder is tipped after it is connected to the regulator,
shut off the gas, disconnect the regulator and have it
checked before using it again.
3. The LP Gas Cylinder is not included with the Gas Grill.
Be sure to purchase one with the QCC® valve. This valve
is recognized by the external threads on the inlet port of
the valve. QCC® equipped cylinders are available from
your Gas Grill Dealer.
STORAGE
1. Store the LP gas cylinder outdoors in a well-ventilated
place.
NOTE: Any attempt to connect the regulator, by use of
adapters or any other means, to any other valve could
result in damage, fire or injury and may negate the
important safety features in the QCC®-1 system.
2. Do not store the LP gas cylinder in direct sunlight, near a
source of heat or combustion.
3. If you intend to store the grill indoors, disconnect and
remove the LP gas cylinder first. Disconnected cylinders
must have a dust cap installed and must not be stored in
a building, garage or any enclosed area.
SPECIFICATION
1. All LP gas cylinders used with this appliance must
be constructed and marked in accordance with the
Specifications for LPGas Cylinders of the U.S. Department
4. Keep out of the reach of children.
of Transportation (D.O.T.) or the National Standard of 5. When the LP gas cylinder is connected to the gas grill, the
Canada, CAN/CSA-B339, Cylinders, Spheres and Tubes
for Transportation of Dangerous Goods ; and Commission,
as applicable
gas grill and LP gas cylinder must be stored outside in a
well-ventilated place.
OPERATION
2. The LP gas cylinder used for this appliance must not
have a capacity exceeding 20 lb. (9 kg).
1. Never connect your gas grill to an LP gas cylinder
without the regulator provided, and NEVER TO AN
UNREGULATED LP GAS SUPPLY. The regulator
supplied with the barbecue must be used.
•
Approximately 18” (46cm) high and 12” (31cm)
diameter
3. All LP gas cylinders used with this appliance should be
inspected at every filling and re qualified by a licensed
service outlet at the expiry date (10 years), in accordance
with the DOT (USA) and Canadian Transport Commission
(Canada) codes for LP Gas Cylinders.
2. Always leak test the LP gas cylinder to regulator
connection when connecting the LP gas cylinder to the
appliance. See “Leak Testing.” (page 5)
3. Do not operate appliance if the smell of LP gas is present.
Extinguish all flame and determine source of LP gas
before proceeding. Do not ignite the appliance until the
LP gas leak has been found and sealed.
4. All LP gas cylinders used with this appliance must be
provided with a shutoff valve terminating in a cylinder valve
outlet No. 510, specified in the Standard for Compressed
Gas Cylinder Valve Outlet and Inlet Connection (USA)
ANSI/CGA-V-1-1977 (Canada) CSA B96.
4. Always shut off LP gas cylinder valve when the appliance
is not in use.
5. The cylinder supply system must be arranged for vapor
withdrawal.
3
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OPD EQUIPPED CYLINDER HOSE & REGULATOR
1. All models are equipped with a hose and regulator with a
OVERFILL PREVENTION DEVICE
1. The standard for outdoor gas appliances, ANSI Z21.58/
QCC®-1 Quick Closing Coupling.
2. The QCC® coupling contains a magnetic Flow Limiting
CAN/CGA-1.6, requires that appliances be used with
Device which will limit the flow of gas should there be a
cylinders equipped with an Overfill Prevention Device
leak between the regulator and the appliance valve. This
(OPD).
device will activate if the cylinder valve is opened while
2. The OPD is designed to reduce the potential for the
the appliance valves are open. Be sure the appliance
overfillingofpropanecylinders,thusreducingthepossibility
valves are off before the cylinder valve is opened to
of relief valve discharges of raw propane. The OPD
prevent accidental activation.
causes a slower purge/fill operation. Some consumers
3. The QCC® coupling incorporates a heat sensitive hand
have been advised by filling stations that these cylinders
wheel that will cause the back check module in the QCC®
are “defective.” This is not a defect. Some propane filling
cylinder valve to close when exposed to temperatures
stations may not be aware of this device and its effect on
between 240° and 300°F. Should this occur, do not attempt
the purge/fill operation.
to reconnect the hand wheel. Remove hose/regulator
3. New OPDs coming onto the market have technology that
assembly and replace with a new one.
allows for much greater BTU outputs which will decrease
4. The pressure regulator is set at 11 inches WC (water
the amount of time it takes to purge a cylinder.
column) and is for use with LP gas only. The hose and
hose couplings comply with CGA Standard CAN 1.83. No
modifications or substitutions should be attempted.
IDENTIFICATION
To identify these cylinders, the OPD handwheel has been
5. Protect the hose from dripping grease and do not allow
the hose to touch any hot surface, including the base
casting of the barbecue.
standardized to the shape shown.
6. Inspect the seal in the QCC® cylinder valve when
replacing the LP gas cylinder or once per year whichever
is more frequent. Replace the seal if there is any indication
of cracks, creases, or abrasion.
7. Inspect the hose before each use. If the hose is cracked,
cut, abraded or damaged in any way, the appliance must
not be operated.
8. For repair or replacement of the hose/regulator assembly,
contact customer service.
CONNECTION
1. Be sure cylinder valve and appliance valves are “OFF.”
2. Place full LP gas cylinder in LP tank well and secure base
as per assembly instructions.
3. Center the nipple in the cylinder valve and hold in place.
Using other hand, turn the hand wheel clockwise until
there is a positive stop. Do not use tools. Hand tighten
only. When making the connection, hold the regulator
in a parallel with the cylinder valve, so as not to cross
thread the connection.
4. Leak test connections. See “Leak Testing.” (page 5)
5. Refer to lighting instructions. To avoid activating the
Flow Limiting Device when lighting, open cylinder
valve slowly with the appliance valves off. If the Flow
Limiting Device is accidentally activated, turn off cylinder
valve and appliance valves, wait 10 seconds to allow the
device to reset, open cylinder valve slowly, then open the
appliance valve.
DISCONNECTION
Always close LP cylinder valve and remove coupling nut before
moving cylinder from specified operation position.
4
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LEAK TESTING
VENTURI TUBES
All factory-made connections have been rigorously tested Always keep venturi tubes clean. Blockages in the venturi
for gas leaks. However, shipping and handling may have tubes caused by spiders, insects and nests can cause a
loosened a gas fitting.
flashback fire. In fact, although the gas grill may still light, the
backed up gas can ignite and cause a fire around the venturi
tubes at the control panel or the side burner.
AS A SAFETY PRECAUTION:
• Test all fittings for leaks before using your gas grill.
• Test the cylinder valve for leaks each time the cylinder
is filled.
• Test for leaks every time you connect a gas fitting.
• Do not smoke at any time while testing.
• Never test for leaks with a lit match or open flame.
• Test for leaks outdoors.
VENTURI TUBE
SPIDER WEB
TUBE BURNER
If a flashback fire occurs, turn off gas at the source
immediately
TO TEST FOR LEAKS:
1. Extinguish any open flame
or cigarettes in the area.
Inspect and clean the venturi tubes (main burner, side
burner, rear burner) if any of the following symptoms
occur:
1.
2.
3.
4.
You smell gas.
2. Be sure that cylinder valve and
gas grill valves are “OFF.”
Your gas grill does not reach temperature.
Your gas grill heats unevenly.
The burners make popping noises.
3. Connect LP gas cylinder. See “Hose and Regulator.”
4. Prepare a soap solution of one part water, one part liquid
detergent.
INSPECTING & CLEANING VENTURI
TUBES
5. With a full gas cylinder, open cylinder slowly.
6. Brush the soap solution on each connection.
1. Turn off gas by closing the propane cylinder valve
7. A leak is identified by a flow of bubbles from the area of
the leak.
2. When gas grill is cool, remove the burner fasteners and
the top portion of the collector box. Proceed to lift the
burners from the gas grill housing.
8. If a leak is detected, close the gas cylinder “shut-off” valve,
tighten the connection and retest.
9. If the leak persists, contact your gas grill dealer for
assistance. Do not attempt to operate appliance if a leak
is present.
3. Clean the venturi tubes with a pipe cleaner or venturi
cleaning tool (Accessory #77310 or #18270).
4. Lower the burner into position in the gas grill housing,
making sure that the venturi tubes are correctly aligned
and fitted on the orifices.
If your gas grill is equipped with a side burner or rear
burner:
1. Follow steps 1 - 5 above
2. Place fingertip over the opening in the orifice at the end
of hose.
3. Turn “SIDE”/”REAR” control to “HIGH.”
4. Brush soap solution on each connection between orifice
and control valve.
5. Secure burners with burner fasteners.
5. Turn “SIDE”/”REAR” control to “OFF”.
6. Snap top portion of collector box back in place.
5
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LIGHTING
Note: In windy conditions, ignite each burner individually. Use
the match holder to lower a lit match to light each burner.
BASIC GAS GRILL COMPONENTS
LIGHTING THE SIDE BURNER:
G
F
a. Push and turn side burner control knob to “HIGH.”
b. Push and hold the ignitor button.
c. Burner should ignite within 5 seconds. To light burner with
a match proceed below to step d.
A
B
D
E
C
d. Apply lit match to burner ports.
I
e. Push in the side burner control knob and turn to “HIGH.”
f. Burner should ignite within 5 seconds.
H
Note: Pots on the side burner must not exceed 9” (23 cm) in
diameter or 15 lbs (7 kg) in weight.
A. Main Burner Controls
B. Side Burner Control
C. Rear Burner Control
D. Ignitor
F. Handle
LIGHTING THE REAR ROTISSERIE
BURNER:
Warning: do not operate the main burner simultaneously with
the rear burner.
G.Side Burner
H. Cylinder Valve
I. Regulator
E. Manual Lighting Hole
a. Rear burner must be in place before operating the control
knob.
LIGHTING INSTRUCTIONS
1. The appliance must be assembled as per the assembly
instructions.
b. REMOVE THE WARMING RACK.
c. Push and turn rear burner control knob to “HIGH.”
d. Push and hold the ignitor button.
2. Ensure LP cylinder is full and properly connected to the
regulator. See: “Hose and Regulator.” (page 4)
e. Burner should ignite within 5 seconds. To light burner with a
match proceed below to step f.
3. Ensure there are no gas leaks in the gas supply system.
See: “Leak Testing.” (page 5)
f. Apply lit match to burner ports.
g. Push in the rear burner control knob and turn to “HIGH.”
h. Burner should ignite within 5 seconds.
4. Ensure that the venturi tubes are properly located over the
gas valve orifices. (see Venturi diagram, page 5)
CAUTION - Check your gas grill after lighting. All burner
ports should show a 2.5cm / 1” flame on “HIGH.”
5. Ensure that both Main Burner and Side Burner ignition
wires are connected.
1“
2.5cm
6. Carefully review all instructions on the information plate
attached to the gas grill.
7. WARNING: Always open lid before lighting and do not
If any of the following symptoms occur there is probably a
blockage in the venturi tubes. Shut off gas at once and clean
the venturi tubes. See “Venturi Tubes.” (page 5)
lean over gas grill while lighting.
8. Set control knobs to “OFF” and turn on the gas supply.
1. You smell gas.
LIGHTING THE MAIN BURNER:
a. Open gas grill lid and leave open until lit.
2. A flashback fire occurs.
3. Your gas grill heats unevenly.
4. The burners make popping noises.
IF BURNER DOES NOT IGNITE:
b. Check that the battery has been installed in the electronic
ignition.
c. Push and turn one main burner control knob to “HIGH.”
d. Push and hold down the ignitor button or use match to light.
1. Push and turn control knob to “OFF.” Wait 5 minutes then
try again with control knob set at “MEDIUM.”
e. Burner should ignite within 5 seconds; turn off gas source
immediately if ignition does not occur in this timeframe. To
light burner with a match proceed below to step f.
2. If any burner will not light, see “Troubleshooting” on
page 11. If problem persists, do not attempt to operate
the appliance; contact OMC, your dealer or an approved
service center.
f. Insert lit match through lighting hole located at the bottom
right of the cookbox.
g. Push and turn right main burner control knob to “HIGH.”
h. Burner should ignite within 5 seconds.
Shutdown:
i. After the first burner is lit, push and turn the adjacent main
burner control knob to “HIGH” then repeat for other burners;
these burners should light automatically without the ignitor.
1. Turn off cylinder valve.
2. Turn control knobs to “OFF.”
6
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OPERATION
COOKING TECHNIQUES
First Time Use: Before cooking on your gas grill for the first
time, burn it off to rid it of any odors or foreign matter in the
following manner:
DIRECT GRILLING
The direct grilling method involves cooking the food on grids
directly over a lit burner. Direct grilling is the most popular
method for most single serving items such as steaks, chops,
fish, burgers, kebabs and vegetables.
1. With cooking grids installed in position, light the gas grill
following lighting instructions (see Page 6) and operate
the gas grill on “HIGH” for 10-15 minutes. Next, turn gas
source off then turn all control knobs to the “OFF” position.
1. Prepare food in advance to avoid delay and timing
problems. If using marinade or spices, they should be
applied before placing meat on the cooking grid. If basting
with sauces, they should be applied in the last 2-4 minutes
of grilling to avoid burning.
2. When gas grill is cool, thoroughly season cooking grids by
spraying or wiping olive or vegetable oil on them. Ensure
that the entire surface is generously coated including
the corners. For cast iron cooking grids, light seasoning
should be done before every usage.
2. Organize the area around the gas grill to include forks,
tongs, oven mitts, sauces and seasonings to allow you to
stay in the vicinity of the gas grill while cooking.
3. You are ready to grill. Proceed to “Preheating.”
Preheating: Preheat the gas grill on MEDIUM/HIGH with the
lid closed for ten minutes. Reduce heat as appropriate for what
you are grilling. Firmly but carefully scrub grids with a wire grill
brush. Next, brush or spray the grids with vegetable or olive oil
to prevent food from sticking.
3. Bring meat to room temperature just prior to grilling. Trim
excess fat from meat to minimize the “flare-ups” that are
caused by dripping grease.
4. Pre-heat the gas grill to the desired temperature with the
lid closed.
Lid Position: The position of the lid during cooking is a matter
of personal preference, but the gas grill cooks faster, uses less
fuel, and controls the temperature best with the lid closed. A
closed lid also imparts a smokier flavor to meat cooked directly
on the grid, and is essential for smoking and convection
cooking.
5. Coat the grids with vegetable or olive oil to prevent food
from sticking to the grids.
6. Hold the salt when cooking meats on the gas grill. The
meat will stay juicier if the salt is added after cooking.
7. To prevent steaks from “drying out,” use tongs rather than
a fork and start on “MEDIUM/HIGH” to sear the meat and
seal juices in. Reduce the heat and extend cooking times
when grilling thicker cuts of meat.
Vaporization Systems: Your gas grill is designed for use with
the included Flav-R-Wave™ vaporization system. Do not use
lava rock, ceramic briquettes or any other vaporization system
other than the one that came with the gas grill.
8. Learn to test when the meat is done by time and feel. Meat
firms up as it cooks. When the meat is soft it is rare. When
it is firm, it is well done.
COOKING TEMPERATURES
High Setting: Produces temperatures at the cooking grid of
approximately 600 - 650°F (320 - 340° C). Use this setting only
for fast warm-up or for burning food residue from the cooking
grids after cooking. This setting is also ideal for quickly searing
steaks before reducing the temperature. Rarely, if ever, do you
use the HIGH setting for extended cooking.
9. Follow the perfect steak grilling guide for most meat, fish,
poultry and vegetables.
THE PERFECT STEAK GRILLING GUIDE
Place steak on angle
on hot grids.
Flip the steak as
shown below.
Turn and flip the
steak again.
Finally, flip the
steak again.
Medium/High: Produces temperatures at the cooking grid of
approximately 550°F (290 ° C). Use this setting for warm-up
and for grilling steaks and chops.
Medium: Produces temperatures inside the gas grill of
approximately 450° F (230°C) with the lid down. Use this
setting for most grilling of chicken, burgers and vegetables as
well as for roasting and baking.
MEAT THICKNESS
HEAT SETTING
TIME PER SIDE
TOTAL
Low: Produces temperatures inside the gas grill of
approximately 310- 350° F (155-175° C). Use this setting for
all smoke cooking, large cuts of meat, delicate fish and for
dough and pastry such as quesadillas.
1½”
1”
¾”
A
B
C
D
MINUTES
6
Rare
Medium/High
Medium/High
1½
1½
1½
1½
Medium/
Rare
Rare
1¾
2
1¾
2
1¾
2
1¾
2
7
8
9
Medium/
Rare
Rare
Medium
Well
Medium/High
Medium/High
These temperatures are approximate only and vary with
the outside temperature and the amount of wind.
Medium/
Rare
Medium
Well
2¼
2¼
2¼
2¼
Medium
Well
Medium
Medium
2½
3
2½
3
2½
3
2½
3
10
12
7
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COOKING TECHNIQUES
ROTISSERIE COOKING
DIRECT GRILLING GUIDE
1”
HEAT
SETTING
TIME PER
SIDE
TOTAL
MINUTES
Follow the steps for Indirect Convection Cooking. (see left)
THICKNESS
CHICKEN
MED / WELL MEDIUM
3 / 3 / 3 / 3
12
20
12
12
CHICKEN WINGS
HAMBURGER
MED / WELL MED / LOW 5 / 5 / 5 / 5
MEDIUM
MEDIUM
MEDIUM
MEDIUM
3 / 3 / 3 / 3
3 / 3 / 3 / 3
HAMBURGERS
3/4” FROZEN
FISH FILLET
MEDIUM
MEDIUM
MEDIUM
MEDIUM
2 / 2 / 2 / 2
4 / 4 / 4 / 4
8 - 10
LOBSTER TAILS
SPLIT
16 - 20
Use same technique as the perfect steak grilling guide
(pg.7)
1. The rotisserie can accommodate up to 7 kg (15lb) of meat
with the limiting factor of rotating clearance. For best
results the meat should be centered on the center line of
spit to eliminate an out-of-balance condition.
INDIRECT CONVECTION COOKING
This method is ideal for cooking large cuts of meat such as
roasts or poultry. The food is cooked by hot air circulating
around it.
2. The rotisserie can be used with the cooking grids in place
if space allows.
1. For most applications of convection cooking with and
without a rotisserie, a drip pan is recommended to catch
the drippings. Place drip pan on top of the Flav-R-Wave,
beneath center of food. Put half to one inch of water in the
drip pan. Fruit juice, wine or marinade may also be added to
enhance the flavor. Do not let the drip pan run dry.
3. Fasten the meat securely on the spit prior to placing it on
the gas grill. For poultry, tie the wings and legs in tightly.
REAR BURNER ROTISSERIE
2. Convection cooking without a rotisserie is best with the lid
closed and the heat reduced. All burners can be set to low
or the outside burners can be set to medium and the middle
burner(s) can be turned off. Turning the center burner off will
prevent juices in the drip pan from burning.
Rear
Burner
3. Prior to placing the meat on the gas grill, baste the meat with
vegetable oil. This will enhance browning on the outside of
the meat.
4. When cooking without a drip pan, close attention must be
paidtoavoidtheriskofagreasefireandisnotrecommended.
5. Turn gas grill off and allow it to cool before removing drip
pan. The fat drippings are highly flammable and must be
handled carefully to avoid injury.
1. Certain models feature a rear burner for rotisserie cooking.
The rear burner rotisserie method is the ultimate for
cooking roasts and poultry. With the heat source located
behind the food, there is no chance of a flare up caused
by fat drippings. A dish or drip pan placed below the spit
will collect the juices for basting or for preparing a sauce.
6. For convection cooking roasts and poultry without a
rotisserie, put meat in a roasting rack directly on grids.
INDIRECT CONVECTION AND
ROTISSERIE COOKING GUIDE
BEEF ROAST
BEEF ROAST
PORK ROAST
PORK ROAST
3-6 LB
6-10 LB
2-5 LB
6-10 LB
2-5 LB
MED/LOW
MED/LOW
MED/LOW
MED/LOW
MED/LOW
2 - 4 HRS
3 - 5 HRS
2 - 4 HRS
3 - 5 HRS
2 - 4 HRS
2. The spring loaded rear burner may be easily removed
when not in use.
3. To operate your rear burner, see “Lighting the Rear
Burner.” (page 6)
TURKEY OR
CHICKEN
MEAT TEMPERATURE GUIDE
RARE
BEEF / LAMB / VEAL 130°F / 55°C
PORK
MED.
WELL
TURKEY OR
CHICKEN
5-10 LB
MED/LOW
3 - 5 HRS
145°F / 63°C
150°F / 65°C
160°F / 70°C
170°F / 77°C
170°F / 77°C
When using rotisserie burner, set heat at MED / HIGH
POULTRY
For best results, use a meat thermometer
8
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COOKING TECHNIQUES
USING A SPIT – LEG OF LAMB
Spit
Balance
1. Have 3” of bone sawed from small end of leg.
2. Leave meat around bone intact to form a flap.
3. Put a spit fork on rod.
4. Fold flap up and run rod through flap and leg.
SPIT BALANCE
1. Loosen the rod handle to allow the balance to turn freely.
5. Put second fork on rod and insert forks in each end of leg.
Test for balance. Tighten screws.
2. Set the rotisserie rod in the slots of the gas grill casting.
Let the heaviest side of the meat rotate to the bottom.
USING A SPIT – POULTRY
3. Adjust the balance to the top of the rod, opposite the
heaviest side of the meat.
4. Tighten the rod handle. Periodically, check to see if the
meat turns smoothly while cooking. Adjust the balancer
as necessary. Caution: Use oven mitt when adjusting
balancer.
HOW TO USE A PROBE THERMOMETER
1. The accurate way to determine when a large piece of
meat is done is to use a probe thermometer. Insert the
thermometer at an angle so the sturdy pointed metal tip
rests in the center of the thickest part of the meat. Be
careful that it doesn’t touch the spit or the bone, and
that the point is not resting in fat (you will notice much
less resistance when probing in fat).
1. With breast down, bring neck skin up over cavity.
2. Turn under edges of skin; skewer to back skin.
3. Loop twine around skewer and tie.
4. Turn breast side up; tie or skewer wings to body.
5. Put a spit fork on rod. Insert rod in neck skin parallel to
backbone and exit just above tail.
6. Put second fork on rod and insert forks in breast and tail.
Test for balance. Tighten screws.
7. Tie tail to rod with twine. Cross legs; tie to tail.
THREE CHICKENS ON A SPIT
2. When the thermometer displays the desired temperature
the meat is done. Add your sauces during the last few
minutes of cooking time and let the meat stand about 15
minutes to firm up. Carve and serve.
1. Tie or skewer wings to body.
2. Put a spit fork on rod. Place chickens on rod as
demonstrated in the above diagram.
• Poultry: insert the tip of the thermometer in the thickest part
of the thigh close to the body.
3. Loop twine around tails and legs; tie to rod.
4. Put second fork on rod and insert forks in chicken. Tighten
screws.
• Ham or roasts: insert the tip of the thermometer in the center
of the heaviest section of the meat.
9
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MAINTENANCE
REGULAR MAINTENANCE
ANNUAL MAINTENANCE
The following components should be inspected and cleaned The following components should be inspected and cleaned at
(as necessary) before every usage of your gas grill to ensure least once a year or after any period of storage over 30 days to
optimal performance, safety and efficiency.
ensure optimal performance, safety and efficiency.
STAINLESS STEEL COOKING GRIDS
BURNER
Brush grids with a long-handled stainless steel grill brush to Remove burner and inspect for cracks and deterioration. Clean
remove loose debris. Next, perform a Burn-Off (see below). venturi tubes using a pipe cleaner or venturi brush to eliminate
After the Burn-Off and while grill is still hot, brush the grids any blockages. See “Venturi Tubes.” (page 5) While the burner
again to remove any remaining debris. As the grill is hot, use is removed, clean the interior of cookbox by scraping the sides
caution and oven mitts while handling the brush.
and bottom of the cookbox and vacuuming.
CAST IRON COOKING GRIDS
HOSE
All OMC cast iron cooking grids are coated with a durable Inspect and replace if necessary. For propane see “Hose and
porcelain enamel finish to protect the grids and reduce the Regulator.” (page 4)
tendency of food sticking to grids. With all OMC cast iron
EXTERIOR FINISH
cooking grids instead of burning off your grill after each usage,
If white oxidation spots appear, wash the outside of the cookbox
we recommend leaving food residue on grids and performing
with a mild soap and water solution. Rinse the surfaces
a Burn-Off (see below) before each use; this helps build up a
thoroughly then wipe them with a cloth dipped in cooking oil
protective layer of oil on the grids and will aid in preventing rust
to restore the luster. For repair of paint scratches and scuffs,
and deterioration.
use a good quality HIGH temperature (600°F) spray paint
Cast iron grids should be seasoned before every use by wiping
or spraying them with vegetable or olive oil. Ensure that the
whole surface of the grid is covered by a light layer of oil. This
helps prevent rusting and deterioration. If rusting does occur,
scrape it off gently with a scrub pad and season thoroughly.
During longer periods of inactivity, grids should be seasoned,
wiped dry then stored in a dry place. Before first usage and
after periods of storage, grids should be washed (see “Cooking
Grids” to right), dried with paper towel then wiped down
thoroughly with vegetable shortening or olive/vegetable oil.
for touch-up. Rusting is a natural oxidation process and may
appear on cast-iron and steel parts. Rust will not affect short
term performance of your grill.
STAINLESS STEEL
Wash with soap and water. Use stainless steel cleaner to
polish and remove stains or marks. Weathering and extreme
heat can cause a stainless steel lid to turn a tan color. This
is discoloration and is not considered a manufacturing defect.
RESIN COMPONENTS AND SIDE SHELVES
Wash with soap and water.
REPLACEMENT PARTS
If a problem is found with the regulator, hose, burner, or control
valves, do not attempt repair. See your dealer, approved
service center, or contact the factory for repairs or replacement
parts. To ensure optimum performance, use only original OMC
replacement parts.
LEAK TEST
FLAV-R-WAVE
When reconnecting a gas cylinder on propane models, be sure
to check for leaks. See “Leak Testing.” (page 5)
If residue accumulates on the Flav-R-Wave, remove the
cooking grids and scrape the residue off the Flav-R-Wave with
a grill brush.
COOKING GRIDS
GREASE TRAY
To wash stainless or cast iron grids, use a light detergent
and water and then rinse and dry with paper towel; never air
dry grids or use a dishwasher. For cast iron grids, thoroughly
season (see left: “Cast Iron Cooking Grids”) after washing.
The grease tray is located directly under the drainage hole on
the bottom of the gas grill. It is accessible from the side or rear
of the appliance and should be cleaned or replaced regularly
to avoid grease overflowing onto your patio.
GENERAL CLEANING
Perform a Burn-Off (see below). When gas grill is cool, remove
grids, scrape the Flav-R-Wave clean then remove it. Clean the
interior of the gas grill as necessary by scraping the sides and
bottom of the cookbox and vacuuming.
BURN-OFF
Ignite the burners as per “Lighting” (page 6). Operate gas grill
on HIGH with lid closed for 10 min. or until smoking stops. Turn
the gas source off then turn control knobs to OFF.
10
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TROUBLESHOOTING
PROBLEM
POSSIBLE CAUSE
SHUT OFF LP CYLINDER VALVE AT ONCE.
DO NOT USE THE APPLIANCE UNTIL LEAK IS SEALED.
CORRECTIVE ACTION
SMELL OF GAS
1. Regulator fitting loose.
1. Tighten fitting and “Leak Test.” (page 5)
2. See authorized service center.
Leak detected at cylinder,
regulator or other connection.
2. Gas leak in hose/regulator or control valves.
Flames Beneath Control Panel
(Flashback Fire)
1. Remove burner and clean venturi. See “Venturi Tubes”
(page 5)
1. Venturi blocked.
Flickering Burner Flame
or
1. Turn LP cylinder valve off then turn all burners to OFF
position. Disconnect the regulator from the cylinder. Wait
two minutes. Re-attach regulator to the cylinder. Open the
cylinder valve slowly. Wait one minute. Light grill as per
“Lighting” (page 6)
1. Excess flow safety device has been activated in
connection between cylinder and barbecue.
Low Temperatures on HIGH
Setting
1. Refill LP Gas Cylinder.
2. Try manually lighting burner with a match. See “Lighting”
(page 6). If burner lights successfully, it is an ignitor issue.
See “Ignitor not Working” below
1. Out of LP Gas.
2. Ignitor issue.
3. Follow “Flickering Flame or Low Temperatures on HIGH
setting” solution above.
3. Excess flow safety device has been activated.
4. Regulator is not fully connected to the cylinder valve.
4. Tighten the regulator hand wheel.
Burner Not Lighting
5. A leak in the system causing the excess flow device
to activate.
5. Leak test connections to determine loose fitting. Tighten
fitting. Leak test system.
6. Venturi blocked or misaligned with valve orifice.
7. Orifice(s) blocked.
6. Remove burner, clean venturi and realign with valve
orifice. See page 5 for assistance.
7. Remove burner, clean orifices with a pin or fine wire. Do
not drill orifices.
8. Hose is twisted.
8. Straighten hose. Keep away from bottom casting.
1. Replace battery
1. Ignitor battery is dead
2. Ensure main burner and side burner electrode wires are
all connected
2. Ignitor wire(s) not connected
3. Electrode misaligned on burner
4. Ignitor malfunction
Ignitor Not Working
3. Realign electrode and clear any surrounding debris from
area
4. Use “Match Lighting” procedure (page 6)
1. Refill LP Gas Cylinder.
1. Out of LP Gas.
2. Venturi blocked.
Decreasing Heat, “Popping
Sound”
2. Remove burner, clean venturi. See “Venturi Tubes” (page
5) for assistance.
1. Remove burner, clean venturi. See “Venturi Tubes” (page
5) for assistance.
1. Venturi blocked
Hot spots on Cooking Surface
2. Debris buildup on Flav-R-Wave
2. Scrape off Flav-R-Wave and vacuum
1. Excessive grease buildup on vaporizer or in gas grill 1. Thoroughly scrape off Flav-R-Wave and inside of cookbox
cookbox
then vacuum out debris
“Flare-ups” or Grease Fires
Regulator Humming Noise
2. Excessive heat.
2. Turn burner controls to a lower setting
1. Cylinder valve opened too quickly.
1. Open cylinder valve slowly.
1. Some yellow flame is normal. If it is excessive, the 1. Remove burner, clean venturi. See “Venturi Tubes” (page
venturi may be blocked.
5) for assistance.
Yellow Flame
2. Remove burner & clean with soft bristle brush (e.g.
toothbrush).
2. Burner ports blocked.
Inside of Lid Appears to be
Peeling
1. This is a build-up of grease. The inside of lid is not
painted and cannot peel.
1. Clean with stiff bristle brush or scraper.
1. See “Maintenance” (page 10) for help
Cooking Grids Rusting
1. Porcelain enamel has been chipped
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WARRANTY
The OMC Warranty is effective from date of purchase and is
limited to the repair or replacement of parts at no charge which
prove to be defective under normal domestic use.
REPLACEMENT PARTS
“Genuine OMC Gas Grill Parts” must always be used for
replacement. Use of any other parts will automatically nullify
the above warranty.
In United States and Canada replacement is FOB Factory.
In all other countries replacement is FOB OMC Distributor
(consult your Dealer for name of OMC Distributor).
BURNERS
The life of OMC burners (made of stainless steel) depends
almost entirely on proper use, cleaning and maintenance.
This warranty does not cover failure due to improper use and
maintenance. For proper burner maintenance instructions see
page 10.
All other costs are the responsibility of the owner.
This warranty is extended only to the original purchaser as
indicated on the warranty registration and applies only to
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