Operating Instructions; Checking For Leaks; Operating Main Burners - Blue Rhino GBC9129A Owner's Manual

Contact 1.800.762.1142 for assistance. Do not return to place of purchase.

Operating Instructions

Checking for Leaks

Burner Connections
1. Make sure the regulator valve and hose connections
are securely fastened to the burner and the tank.
If your unit was assembled for you, visually check
the connection between the burner venturi pipe and
orifice. Make sure the burner venturi pipe fits over
the orifice.
WARNING: Failure to inspect this
connection or follow these instructions
could cause a fire or an explosion
which can cause death, serious bodily
injury or damage to property.
2. Please refer to diagram for proper installation.
(Figures 1 and 2)
3. If the burner pipe does not rest flush to the orifice,
please contact 1.800.762.1142 for assistance.
Tank/Gas Line Connection
1. Make 2-3 oz. of leak solution by mixing one part
liquid dishwashing soap with three parts water.
2. Make sure control knobs are (OFF) position.
(Figure 3)
3. Turn LP gas tank valve to "OPEN".
4. Spoon leak check solution at all "X" locations
(Figures 1, 2 and 4)
a. If any bubbles appear turn LP gas tank valve to
"CLOSED", reconnect and re-test.
b. If you continue to see bubbles after several
attempts, turn LP gas tank valve to "CLOSED"
and disconnect LP gas tank and contact
1.800.762.1142 for assistance.
c. If no bubbles appear after one minute turn LP gas
tank valve to "CLOSED", wipe away solution and
proceed.

Operating Main Burners

First Use
1. Make sure all labels, packaging and protective films
have been removed from the grill.
2. Remove manufacturing oils before cooking on this
grill for the first time by operating the grill for at
least 15 minutes on "HIGH" with the lid closed. This
will "heat clean" the internal parts and dissipate
odors.
Lighting
1. Open lid. Attempting to light the burners with the
lid closed may cause an explosion!
2. Make sure there are no obstructions of airflow to
the burners. Spiders and insects can nest within
and clog the burner / venturi tube at the orifice. A
clogged burner tube can lead to a fire beneath the
appliance.
3. All control knobs must be in the (OFF) position.
(Figure 3)
4. Turn LP gas tank valve to "OPEN".
5. Select burner to light. Push and turn control knob to
(HIGH).
6. Press the (electronic igniter) button and hold for
up to 5 seconds to light burner.
7. If ignition does not occur in 5 seconds, turn burner
control knob (OFF), wait 5 minutes and repeat
lighting procedure.
8. If igniter does not light burner, use a lit match
secured with the lighting rod provided to light
burners manually. Position the lit match near side of
the burner. (Figure 5)
Important: Always use the lighting rod provided when
lighting burners with a match.
9. After lighting, observe the burner flame, make sure
all burner ports are lit and flame height matches
illustration. (Figure 6)
Note: Each burner lights independently - repeat steps
5-9 for the other burner.
For great recipes and tips, visit recipes.uniflame.com
Figure 1
Valve
LP Gas Valve
Soft Pipe
with Orifice
Connection
Burner
venturi
Main Burners
pipe
Figure 2
LP Gas Valve Burner
with Orifice venturi pipe
LP Gas
Connection
Valve
Side Burner
Soft Pipe
Connection
Figure 3
Figure 4
X
X
X
X
X
Figure 5
Caution: If burner flame goes out
during operation, immediately turn
the gas (OFF) and open lid to let the
gas clear for about 5 minutes before
re-lighting.
Turning Off
1. Turn LP gas tank valve to "CLOSED".
2. Turn all control knobs clockwise to the (OFF)
position.
Note: A "poof" sound is normal as the last of the LP gas is burned.
Direct Cooking
Cooking directly over hot burners is ideal for searing in juices and grilling food requiring
less than 25 minutes of grilling time, such as steaks, hamburgers, hot dogs, chicken parts,
vegetables and fruit.
1. Open lid and ignite the desired burner(s) per lighting instructions in owner's manual.
2. Close lid and preheat grill on (HIGH).
3. Wear protective gloves and use long handle tongs to place food onto cooking grids above the
lit burners.
4. Adjust controls to desired flame height.
5. With lid open or closed, cook until desired internal food temperatures are achieved.
6. Turn grill OFF by turning the LP gas tank valve to "CLOSED". Burn off remaining gas in lines
by waiting 15 seconds then turn all burner controls to the (OFF) position. A "poof" sound is
normal as the last of the LP gas is burned.
For more tips on direct cooking please see "Tips for Better Cookouts and Longer Grill Life"
Indirect Cooking
Not cooking directly over hot burners is ideal for slow cooking and foods requiring more than
25 minutes such as most roasts, loins, chops, whole chickens, turkey, fish and baked goods.
1. Open lid and ignite the desired burner(s) per lighting instructions in owner's manual.
2. Close lid and preheat grill on (HIGH).
3. Wear protective gloves and use long handle tongs to place food onto cooking grids above the
un-lit burners.
4. Adjust controls to desired flame height.
5. With lid closed, cook until desired internal food temperatures are achieved.
6. Turn grill OFF by turning the LP gas tank valve to "CLOSED". Burn off remaining gas in lines
by waiting 15 seconds then turn all burner controls to the (OFF) position. A "poof" sound is
normal as the last of the LP gas is burned.
For more tips on indirect cooking please see "Tips for Better Cookouts and Longer Grill Life"
Controlling Flare-ups
Caution: Putting out grease fires by closing the lid is not possible.
• Do not use water on a grease fire. This can cause the grease to
splatter and could result in serious burns, bodily harm or other
damage. If a grease fire develops, turn knobs
tank valve "CLOSED".
• Do not leave grill unattended while preheating or burning off
food residue on (HIGH). If grill has not been regularly cleaned, a
grease fire can occur that may damage the product.
WARNING: When cooking, fire extinguishing materials shall be readily
accessible. In the event of an oil/grease fire, do not attempt to
extinguish with water. Use type BC dry chemical fire extinguisher or
smother with dirt, sand or baking soda.
Flare-ups are a part of cooking meats on a grill, and adds to the unique flavor of grilling.
Excessive flare-ups can over-cook your food and cause a dangerous situation for you
and your grill.
Important: Excessive flare-ups result from the build-up of grease in the bottom of your grill.
Minimize Flare-ups:
1. Trim excess fat from meats prior to cooking.
2. Cook high fat contents meats on (LOW) setting or indirectly.
3. Ensure that your grill is on hard, level, non-combustible surface and the grease is allowed to
drain into grease cup.
Tips for Better Cookouts and Longer Grill Life
1. For great recipes and tips, visit recipes.uniflame.com
2. For food safety tips visit: http://www.fsis.usda.gov/Fact_Sheets/Barbecue_Food_Safety/
3. Use the upper cooking grid (warming rack) for keeping cooked food warm, toasting breads or
cooking delicate foods in aluminum foil pouches.
4. Use the side burner of this appliance like a normal kitchen range for boiling, sautéing or
frying.
5. To keep food from sticking to the grids, spray or coat with cooking oil before lighting.
6. To reduce flare-up keep grill clean, use lean cuts of meat (or trim fat) and avoid cooking on
very high temperatures.
7. Place delicate foods like fish and vegetables in aluminum foil pouches and indirect cook or
place on upper cooking levels (warming rack).
page no.
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Figure 6
Slight
Flame
Yellow
Slight
Blue
Burner
Dark
Blue
OFF) and LP gas
(