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Cleaning and Maintenance
To ensure safe and proper maintenance, we recommend
you follow these directions carefully.
Clean internal parts of the grill regularly as determined
by the amount of use and foods cooked. The entire grill
should be cleaned at least once a year.
In addition, keep the area around your grill clear and
free from combustible materials, gasoline, and other
flammable vapors and liquids. Do not obstruct the flow
of combustion and ventilation air.
If your LP-gas grill is placed in a stationary barbecue
island, keep the access door for the propane cylinder
clear of any obstruction. Ensure the ventilation opening
for cylinder enclosure is kept clear.
DISCONNECT
ELECTRICAL
CLEANING ANY PART OF THE GRILL.
Burners
Spiders and small insects occasionally inhabit or make
nests in the burner tubes, obstructing the gas flow.
Sometimes this results in a type of fire in and around the
gas tubes called "flashback". To reduce the risk of flash-
back, this procedure should be followed at least once
a month or when your grill has not been used for an
extended period of time.
IMPORTANT: Prior to starting this procedure, turn OFF
all of the gas control knobs, shut off the fuel supply, and
disconnect the fuel line.
1.
Remove burners from the grill by carefully lifting each
burner up and away from the gas valve orifice.
2.
Use a wire brush to clean the outer surface of each
burner to remove food residue and dirt. Clean any
clogged ports with a stiff wire such as an opened
paper clip.
3.
Inspect each burner for damage (cracks and holes).
If any damage is found, replace the burner and dis-
continue grill usage.
4.
Upon reinstallation, inspect the gas valve orifices
for cleanliness and condition and the location of the
igniters.
Drip Pan
The full width drip pan will collect grease from the main
grill area. The pan should be cleaned after every use to
avoid the possibility of a grease fire. Be sure to allow the
drip pan to cool prior to cleaning. You may clean the drip
2008 G4 Grill Owner's Manual
LTR20081050, Rev. B
SUPPLY
BEFORE
pan with a solution of warm soapy water. Make sure to
rinse thoroughly to avoid staining.
Care of Stainless Steel
Do NOT use wire wool pads, scrappers, harsh abrasive,
scoring materials, bleaches, or harsh cleaners on your
grill, or allow salt and vinegar mixtures to remain in con-
tact for a long period of time. This will cause scratching,
scoring, rusting and pitting.
We recommend that you clean stainless steel compo-
nents with a cleaner that is approved for stainless steel
and only clean when the grill is cool and in indirect light.
Never use steel wool.
Covering Your Grill
When not in use and after cooling, cover your grill with
our full length, zippered side canvas cover. (See your
local Cal Flame dealer for details.) The cover will help
protect your grill from detrimental effects of weather and
environmental pollutants. Never put a cover on a hot
grill. Allow the grill to cool before covering.
After Use Care
The easiest way to clean the grill is immediately after
cooking is completed and after turning off the flame.
•
Scrub the grill rack with a brass bristle barbecue
brush and hot soapy water.
•
Wipe the grill with a damp soapy cloth and rinse with
warm/hot, clean water. For more tenacious depos-
its, including oil, grease and water-borne deposits,
use a multipurpose cream cleanser and apply with
a soft, damp cloth.
•
Dry with a soft, dry, clean towel if preferred.
Cooking Grates
Use a solution equal parts detergent and hot water just
as you would for any cooking equipment. A stiff brush
may also be helpful in removing grime and food depos-
its.
Hood and Body
Wipe the inside hood and body with detergent and hot
water. The external surfaces may be cleaned in the
same fashion. Wipe all area dry before storing.
Using Your Grill
Page 9
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