Royal Gourmet SG3001 3-Burner Propane Gas Grill Owner’s Manual
- June 4, 2024
- Royal Gourmet
Table of Contents
SG3001 3-Burner Propane Gas Grill
Model: SG3001
3-Burner Gas Grill with Side Burner
hotline
www.royalgourmetcorp.com
Preparation
LP Gas and Cylinder Information Cylinder Specifications LP Cylinder Leak Test
Trouble Shooting Guide Grilling Recipes Warranty and Customer Service
6 7-10 11 11 12 13-14 15 16-17 18-19
20-21
22
serious
at hotline.
or hot
AT ALL TIMES .
36″ 36″
4
- W-CQ020017
2. Warming rack
ZH-GS030002 -
W-GS02A005
-
Z-GS030027
-
Z-GS030022
7. Thermal baffle
Z-GS030011
8. Left back leg(LB)
Z-GS030006 Leg connector
9. upper
Z-GS030003
10. Screw
W-GD401006
11. Tank holder
Z-GS030014
12. Left front leg(LF)
Z-GS030005 Leg connector
13. lower
Z-GS030001
14. W-20130010
W-20130006 -
W-GS030004
16. Washer
W-10030004
1
17. Foot
2
W-GS030005
1
18. Right front leg(RF)
Z-GS030007
1
2
19. Right back leg(RB)
1
Z-GS030008
3
20. Cart board lower
1
Z-GS030029
1
Leg connector
21. back
1
Z-GS030002
1
22. Cart board upper
1
Z-GS030028
1
1
YB001
1
1
YJ001
2
1
W-CQ020020
1
26. Knob base
1
W-11030001
1
Side burner shelf
H-GS030002+Z-20130035
1
W-20130022
1
28. Side burner grate
1
W-20130033
2
29. Side burner
1
W-GS030016
2
30. Electrode
1
W-GC33E012
1
1
W-GD430013
2
A M5X10 52pcs B M4X8 5pcs C Split pin 2pcs
5
Assemble the leg connector upper (9) andleg
connector lower (13) to left front leg (LF)(12) and left back leg (LB)(8) with
8 bolts (A).
Assemble the leg connector upper (9) and leg connector lower (13) to right front leg (RF)(18) and right back leg (RB)(19) with 8 bolts (A).
8
Assemble the leg connector back (21) to left and right side legs with 4 bolts (A).
Assemble the cart board upper (22) and cart board lower (20) to left and right side legs with 8 bolts (A).
15 16
left legs (12, 8),
14 split pins C
Assemble the thermal baffle (7) to leg connector upper (9) with 4 bolts (A). Install the feet (17) to the right legs.
Place the main body (5) onto the cart, fasten it with 8 bolts (A).
Insert the extension wire (31) to the leg connector upper (9) as shown.
Screw 4 bolts (A) half way on the main body.
Assemble the side table (6) to the mainbody by hanging it to the half screwed bolts, fasten it with 4 bolts (A). Then secure the half screwed bolts.
26
Assemble the side burner shelf (27) to the mainbody by hanging it to the half screwed bolts, fasten it with 4 bolts (A). Then secure the half screwed bolts.
Make the valve insert through the hole of side burner shelf decoration Install the knob base (26) to the side burner shelf decoration with 2 bolts (B).
29 30
29 B
Assemble the electrode (30) to side burner shelf with 1 bolt (B).
13
14
4
25
(28)
15
Place the cooking grates (3) onto the main body.
(2)
main body
16
1 Hang the grease cup brace (24) underneath the main body, place the grease
cup (23) onto the brace. Assemble the tank holder (11) to leg connector upper
with screw (10).
10
It will provide you with many years of enjoyment but a minimal amount of
maintenance needed. Never leave the grill unattended or move the grill when in
use. when the burners go out in cooking when air vent Do not obstruct the flow
of air for combustion and ventilation reconstructive
Your new gas grill operates on LP (Liquid PetroleumGas.It is
odorless,colorless,and non-toxic when produced. You can smell LP gas as it has
been given an odor similar to rotten cabbage for your safety.
11
12
cleaning products Production of bubbles indicates a gas leak.
metrics
13
regulator er regulator
at all times.
14
LIGHT THE SIDE BURNER
Push down the knob and keep pressing while turning anti-clockwise to the A
click sound will be heard and ignition will take place.
position.
15
GREASE TRAY / CUP The grease tray should be emptied and wiped down in a mild
detergent and warm water solution. A small amount of sand or cat litter may be
placed in bottom of grease tray to absorb the grease.
grill
16
17
Trouble Shooting Guide
Emergencies Gas leaking from cracked/cut/ burned hose
Gas leaking from LP tank
Gas leaking from LP tank valve
Gas leaking between LP tank and regulator connection
Fire coming through control panel
Possible cause
Damaged hose
Mechanical failure due to resting or mishandling Failure or tank valve from
mishandling or mechanical failure
Improper installation, untight connection , failure of rubber seal
Fire in burner tube section of burner due to partial blockage
Prevention/ Solution
Turn off gas at LP tank, if hoes is cut or cracked, replace hose.See LP tank
lead test and connection regulator to the LP
Turn off LP tank valve
Turn off LP tank valve. Return LP tank to gas supplier
Turn off LP tank valve, remove regulator from cylinder and visually inspect
rubber seal for damage, see LP tank test and connection regulator to the LP
tank
Turn off control knobs and LP tank valve. After fire is out and grill is cold,
remove burner and inspect for spider nests or rust. see natural hazard and
cleaning the burner assembly pages.
Troubleshooting: Problem
Possible cause
Prevention/ Solution
Grease fire or continuous excessive flames above cooking surface
Too much grease buildup in burner area
Turn off LP Tank. Leave lid open to allow flames to die down. After cooling, clean food particles and excess grease from inside firebox area, grease cup/pan/tray, and other surfaces
Burner will not light using ignitor Burner will not light using ignitor
Gas issues 1. Trying to light wrong burner 2. Burner not engaged with control
valve 3. Obstruction in burner 4. No gas flow 5. Vapor lock at coupling nut to
LP tank 6. Coupling nut and LP tank valve not fully
connected.
Electrical issues: 1. Electrode cracked or broken;” sparks at
crack.” 2. Electrode tip not in proper position 3. Wire and/or electrode
covered with
cooking residue. 4. Wires are loose or disconnected 5. Wires are shorting
(sparking) between
igitor and electrode. 6. Push button sticks at bottom sparking
between ignitor and electrode
1. See instructions on control panel and section in the Use and Care.
2. Make sure valve are positioned inside of burner tubes.
3. Ensure burner tubes are not obstructed with spider webs or other matted,
see cleaning section of use and care
4. Make sure LP tank is not empty. If LP tank is not empty, refer to “sudden
drop in gas flow.
5. Turn off knobs and disconnect coupling nut from LP tank. Reconnect and
retry.
6. Turn the coupling nut approximately one-half to three-quarters
1. Replace electrode. 2. Tip of electrode should be pointing
toward port hole in burner. The distance should be 1/8″ to 3/16”. Adjust if
necessary. 3. Clean wire and or electrode with rubbing alcohol and clean swab.
4. Reconnect wires or replace electrode/ wire assembly. 5. Replace ignitor
wire 6. Replace ignitor 7. Inspect wire insulation and proper connection.
Replace wires if insulation is broken.
18
Troubleshooting: Problem
Burner will not match light
Sudden drop in gas flow or low flame
Possible cause
See “gas issues;” on previous page. 2. Improper method of match-lighting
1. Grease buildup. 2. Excessive fat in meat. 3. Excessive cooking temperature
Flames blow out
High or gusting winds. Low on LP gas. Excess flow valve tripped.
Persistent grease fire
Grease trapped by food buildup around burner system.
Prevention/ Solution
1. See “Pilot Gas Control Ignition” section of use and care.
1. Clean burners and inside of grill/ firebox 2. Trim fat from meat before
grilling.
Turn front of grill to face wind or increase flame height. Refill LP tank.
Refer to “sudden drop in gas flow” above.
Turn knobs to OFF. Turn gas off at LP tank. Leave lid in position and let fire
burn out. After grill cools, remove and clean all parts
Flashback… (fire in burner tube(s)
Burner and burner tubes are blocked
Turn knobs to OFF. clean burner and/or burner tubes. See burner cleaning section of use and care manual
Flare-up
1. Grease buildup. 2. Excessive fat in meat. 3. Excessive cooking temperature
1. Clean burners and inside of grill/ firebox
2. Trim fat from meat before grilling. 3. Adjust (lower) temperature
Unable to fill LP tank
Some dealers have older fill nozzles with worn threads.
Turn worn nozzles don’t have enough “bite” to engage the valve. Try a second LP dealer.
One burner does not light from other burner(s)
Grease buildup or food particles in end of carryover tube
Clean carry-over tube with wire brush
If your problem is not resolved from the information above, please Contact
your local gas dealer.
Notes
a) Turn the burner on for 15 to 20 minutes. Ensure appliance is cold before
continuing. b) Grids should be cleaned periodically by soaking and washing in
soapy water. c) The interior surfaces of the grill housing cover should also
be washed with hot, soapy water. Use a wire brush, steel wool or
a scouring pad to remove stubborn spots. d) Periodically check the burner to
see that it is free from insects and spiders which may clog the gas system,
deflecting gas
flow. Ensure to clean venturi pipes on burner very carefully, make sure that
there are no obstructions. We recommend that you use a pipe cleaner to clean
the venturi pipe area. e) Any modifications of this appliance may be dangerous
and are not permitted.
Safety Reminders
Stand your gas grill on a safe level surface, away from inflammable items such
as wooden fences or overhanging tree branches.Never use your gas grill
indoors! Once lit do not move your gas grill or leave it unattended. Keep
children and pets at a safe distance from the gas grill. Keep a fire
extinguisher handy. The gas grill will become hot when in use, so handle lids
etc. with the help of gloves. Ensure that the appliance has completely cooled
down before storing.
19
GRILLING RECIPES
Direct Heat
20
STEAK (& ALL MEATS):
Cook food on the charcoal side of the unit, directly above coals/heat. To
grill meats, raise fire grate to high position (hot) and sear for one minute
on each side with the lid open to seal in flavor and juices.Then lower fire
grate to medium position with lid closed and cook to desired doneness. Control
heat with dual dampers and adjustable fire grate.
Tip: Place grilled meat back in the marinade for
several minutes before serving it will become tastier and juicier.
CAUTION: Boil extra marinade first to kill bacteria remaining from the raw
meat.
MARINATED FLANK STEAK:
Mix marinade ingredients in nonmetal dish. Let steak stand in marinade for no
less than 4 hours in refrigerator. Brown each side for 5 minutes, but center
should remain rare. Cut steak diagonally across the grain into thin slices
before serving. Grill with fire grate in high (hot) position with lid open or
closed.
Meat Marinade
1/2 cup vegetable or olive oil 1/3 cup soy sauce 1/4 cup red wine vinegar 2
tbsp lemon juice 1 tsp dry mustard 1 minced clove garlic 1 small minced onion
1/4 tsp pepper
QUAIL OR DOVES:
Cover birds with good seasons and marinate overnight. Pour remaining dressing
and cover with Texas Pete Hot Sauce for 6 hours. Wrap birds in thick bacon
secured by a toothpick. Place on grill. Keep turning until bacon is black.
Grill for 20 minutes. Sear with lid open and ¿re grate in high (hot) position
for 1 minute on each side before lowering grate and closing lid. To smoke and
place brids in center of grates with fire in both ends of fire box.
HOT DOGS: ULOOZLWKOLGXSDQGFRRNLQJJUDWHVLQKLJKKRW position for approximately 6
minutes. 7XUQHYHUIHZPLQXWHV
SWEET CORN IN HUSKS:
Trim excess silk from end and soak in cold salted water 1 hour before
grilling. ULOOPLQXWHV±WXUQLQJVHYHUDOWLPHV
KABOBS: Alternating on skewers any combination of meat, onions, tomatoes,
green peppers, mushrooms,zucchini, circular slice of corn-on-the-cob, or
pineapple. Meat could consist of shrimp, scallops, lobster, chicken, sausage,
pork, beef, etc. Marinate the meat in refrigerator for several hours. Grill
each side approximately 7 minutes turning occasionally while basting with
marinade. Leave a small amount of room between pieces in order to cook faster.
Grill with lid up and the cooking grates in the lowest
position.
Kabob Marinade:
1 cup soy sauce ½ cup brown sugar ½ cup vinegar ½ cup pineapple juice 2 tsp
salt ½ tsp garlic powder 0L[DOOLQJUHGLHQWVLQDVDXFHSDQDQGEULQJWRERLO
$OORZPDULQDGHWRFRROEHIRUHPDULQDWLQJRXU meat in it.
0DULQDWHEHHILQPL[WXUHDPLQLPXPRIKRXUV
HAMBURGERS:
See meat marinade on prior pages. You may also marinate by allowing to stand
in marinade for 1 or 2 hours at room temperture before cooking or let stand in
covered dish in refrigerator up to 24 hours.
%ULQJWRURRPWHPSHUDWXUHEHIRUHFRRNLQJ 0L[LQFKRSSHGRQLRQVJUHHQSHSSHUVVDOWVHDU
inch patties on each side with cooking grates in high position for a few
minutes. /RZHUILUHJUDWHWRPHGLXPSRVLWLRQDQGJULOOZLWKOLG down to avoid flare-
ups. &RRNHDFKVLGHWRPLQXWHVDFFRUGLQJWRGHVLUHG doneness.
&RRNJURXQGPHDWWRLQWHUQDOORUXQWLOMXLFH runs clear (free of blood) for
prevention of E-coli. %XUJHUVFDQEHEDVWHGZLWKPDULQDGHZKHQWXUQLQJ and/or other
ingredients can be mixed in with the ground beef such as chili sauce or
powder.
SHRIMP (Peeled) & CRAYFISH:
3ODFHRQVNHZHUV &RDWZLWKPHOWHGEXWWHUDQGJDUOLFVDOW
*ULOOPLQXWHVRQHDFKVLGHRUXQWLOSLQN&RFNWDLO sauce optional.
BAKED POTATOES:
5XEZLWKEXWWHUDQGZUDSLQIRLODQGFRRNRQJULOO with lid down for 50 minutes. Turn
after 25 minutes (no need to turn if smoked). 6TXHH]HWRFKHFNIRUGRQHQHVV
21
SG3001 prior to obtain
Corp [email protected]
22