Broil King Gas Grill 957884 LP User Manual

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

yyyy

READ ALL INSTRUCTIONS CAREFULLY BEFORE OPERATING YOUR GAS GRILL.

RETAIN THESE INSTRUCTIONS FOR FUTURE REFERENCE.

FOR ASSEMBLY INSTRUCTION, PLEASE SEE YOUR ASSEMBLY MANUAL

OR VISIT www.omcbbq.com TO VIEW OUR ASSEMBLY VIDEOS.

20094-40LP REV G 03/14

1-800-265-2150

[email protected]

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.

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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.

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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:

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.

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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:

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.

d. Apply lit match to burner ports.

e. Push in the side burner control knob and turn to “HIGH.”

f. Burner should ignite within 5 seconds.

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.”

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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”

MINUTES

Rare

Medium/High

1½

Medium/

Rare

1¾

Medium/

Rare

Medium

Well

Medium/High

These temperatures are approximate only and vary with

the outside temperature and the amount of wind.

Medium/

Rare

Medium

Well

2¼

Medium

Well

Medium

2½

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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

CHICKEN WINGS

HAMBURGER

MED / WELL MED / LOW 5 / 5 / 5 / 5

MEDIUM

3 / 3 / 3 / 3

HAMBURGERS

3/4” FROZEN

FISH FILLET

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

PORK ROAST

3-6 LB

6-10 LB

2-5 LB

6-10 LB

2-5 LB

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

When using rotisserie burner, set heat at MED / HIGH

POULTRY

For best results, use a meat thermometer

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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.

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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.

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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

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

If troubleshooting fails to solve any of these or any other issues, please visit www.omcbbq.com for more information including troubleshooting

videos, tricks and tips or call customer service at 1-800-265-2150

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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