FEASTO 2720PC Portable Charcoal Grill Owner’s Manual

FEASTO 2720PC Portable Charcoal Grill

Portable Charcoal Grill

FOR YOUR SAFETY! 1PARA SU SEGURIDAD
POUR VOTRE SECURITY

Use outdoors only! Read the instructions before assembling and using the appliance.
Solo usa al aire libre! Lea las instrucciones antes de montar y utilizar el aparato.
Utilisez uniquement a l’ext e rieur! Lisez lesinmuctions avant d’assembler et d’utiliser l’appareil.

SAFETY SYMBQI.S
The symbols shown below explain what each heading means. Read and follow all of the messages found throughout the manual.

DANGER
Indicates an imminently hazardous situation which, If not avoided, will result In death or serious Injury.
WARNING
updates a potentially hazardous situation that, If not avoided, could result In death or serious Injury.

CAUTION
Indicates a potentially hazardous situation or unsafe practice whim, If not avoided, may result In minor or moderate injury.

DANGER

1. Do not use it indoors!
2. Do not use spirit or petrol for lighting or relighting!
3. Live coals and grill components can get extremely hot during use and can start fires, do not move the grill when In use!
4. Set up your grill at least 3 feet (91 an) away from any wall or surface. Maintain at least 1 O feet (3 m) clearance to objects that can catch fire or sources of Ignition such as gas cans, LP cylinders, vehicle fuel cylinders, etc.
5. Do not use the. grill on or near com. bustle surfaces or structures such as wood decks, dry leaves or grass, vinyl or wood skiing, etc.
6. It Is Imperative that you have a fire extinguisher and first-aid kit handy In case of an accident or fire.
7. Place the grill on an even, horizontal, secure, heat-resistant, and dean surface.
8. lgntte·the charcoal only at a sheltered location.
9. Flll the grill with a max. 2.6 lb. of charcoal for the chamber.
10. Some foods produce flammable fats and Juices. Clean the grill regularly preferably after each use.
11. Only tip out the ash once the charcoal has completely burned out and cooled down.

WARNING

CALIFORNIA PROPOSITION 65

1. Combustion byproducts produced when using this product contain chemicals known to the state of California to cause cancer, birth defects, or other reproductive harm.
2. This product can expose you to chemicals including lead, which is known to the State of California to cause cancer.

For more information, go to: www.P65Wamings.ca.gov Wash your hands after hand with this product.

KEEP THIS MANUAL FOR FUTURE REFERENCE
This Owner’s Manual contains important information necessary for the proper assembly and safe use of the appliance. Read and follow all warnings and instructions before assembling and using the appliance. Follow all warnings and instructions when using the appliance. Keep this Owner’ s Manual for future reference. Contact 1 470•589-8732 should you need assembly assistance or have questions.

DANGER
RISK OF BURNING AND ACCIDENTS

1. This device is not intended for use by persons (including children) with limited physical, sensory, or mental capacities, or lacking experience, or knowledge. Such persons must be informed about the dangers of using the appliance and supervised by a person responsible for their safety.
2. Any modifications to the product may lead to large safety risks and are forbidden.
3. Do not undertake any unauthorized modifications. In case of damage, repair, or other problems with the grill contact FEASTO.
4. Keep children and pets away from the appliance. Any direct contact can result In serious bums IN USE.
5. Always wear oven mitts or BBQ glows when grilling. S. Use only long-handled utensils with heat-resistant grips.
6. Do not wear any  Jothing with wide sleeves.
7. let the grill cool down completely before cleaning and/or placing it in storage.

DANGER

CARBON MONOXIDE HAZARD
When burning charcoals, barbecue briquettes, etc.. carbon monoxide Is formed. This gas is odorless and can be fatal in closed spaces!

1. NEVER bum charcoal inside houses, vehicles, tents, or other enclosed spaces.
2. Use the grill OUTDOORS ONLY.

DANGER
Do not use any decolorants or thinners to remove stains. These are harmful to health and must not come into contact with food.

DANGER

INJURY TO CHILDREN
While playing, children can become caught in the packaging film and choke.

• Do not let children play with the packaging film.
• Make sure that children do not put any small assembly parts into their mouths.

They could swallow the parts and choke on them.

DANGER
RISK OF INJURY

1. 1soos Some parts may contain sharp edges!
2. Be careful when touching the grill and Its components as there is a risk of accidents and/or injury during assembly and use. Wear protective gloves If necessary.
3. Do not set up the grill near entryways or where a lot of people move around.
4. Follow all the assembly Instructions. First, read the assembly Instructions completely. Allow yourself enough time for assembly and find an even working space of two to three square meters. Small parts are preassembled.
5. Always exercise extreme caution while grilling. If distracted, you can lose control of the appliance.
6. Always be attentive and aware of what you are doing. Do not use the grill If you are not focused, tired, or under the Influence of drugs, alcohol, or medication. Just one moment of carelessness during the use of the product can lead to serious Injuries.

DANGER

RISK OF DAMAGE

1. During use, the screws may loosen slowly and impair the grill’s stability. Check that the screws are well-tightened prior to each use. If necessary, tighten all the screws again to ensure the grill is standing securely.
2. Do not use any strong or grinding solvents or abrasive ZJA pads. as these can damage the surface and leave behind scrape marks.

GRILLING PREPARATION

• UNPACK GRILL
  Unpack the grill and dispose of all packaging materials. Keep the packaging materials out of the reach of children and dispose of them according to regulations after assembly of the grill. Before use, place the grill on an even, sturdy surface outdoors.

• PRE-FIRING
  Prior to first use, wash the cooking grates and the warming rack with warm soapy water.
  Before your first cooking with your grill, the following steps should be closely followed to both protect the Interior and exterior finish and season the interior steel. Failure to properly follow these steps may Impart unnatural flavors to your first foods, damage the finish, and result In affecting the overall durability of your grill.

1. Lightly coat Interior surfaces including grills and cooking grates with vegetable cooking oil. This will extend the life of the finish, much like waxing a
2. Build a small fire on the charcoal pan, make sure not to lay coals against the walls.
3. Sustain burning for about two hours with the lid closed and the damper to 1 /4 of the way open. Allow the girl to cool down properly.
4. Your grill will then be ready for use.

WARNING

Grill will drip oil during this process and for several uses afterward. This is normal.
NEVER EXCEED 400 F (204 ‘ 0 AS THIS WILL DAMAGE THE FINISH AND CONTRIBUTE TO RUST. THE PAINT IS NOT UNDER WARRANTY AND WILL REQUIRE A TOUCH-UP. THE PRODUCT IS NOT WARRANTED AGAINST RUST.

TYPES OF CHARCOAL
You can bum either charcoal briquettes or natural lump charcoal, which have different attributes. Charcoal briquettes typically provide longer cooking time and are usually less expensive while lump charcoal burns hotter and produces less ash.

TIPS FOR USING WOOD CHIPS
A lot of smoke is produced when using wood chips. Smoke can escape through seams and turn the inside of the grill black. This is normal.
Wood chips can be used to produce smoke and create the smoke flavor. Never use more than box of wood chips at a time. You can put dry or pre-soaked wood chips in smoker boxes or fill packets on the cooking grates. Dry chips burn faster and produce more intense smoke. Chips pre-soaked in water (for approximately 30 minutes) burn slower and produce less Intense smoke. Check the wood chip box periodically to see If the wood has burned down.
Add more chips as required.

SMOKING WITH WOOD CHIPS/ WOOD CHUNKS
For a more robust smoke flavor while using charcoal briquettes or lump charcoal, try adding wood chips or several wood chunks to the fire. Wood chunks are available In a variety of natural flavors and can be used alone or In addition to charcoal. As a rule, any hardwood that bears a fruit or nut Is suitable for cooking. However, different woods have different tastes. Experiment with different woods to determine your personal favorite, and always use well-seasoned wood. Green or fresh-cut wood can turn food black and bitter.

BUILDING THE FIRE

• Chicken – Alder, Apple, Hickory, Mesquite, Sassafras, Grapevine
• Beef – Hickory, Mesquite, Oak, Grapevine
• Port< – Fruitwoods, Hickory, Oak, Sassafras
• Lamb – Fruitwoods, Mesquite
• Veal – Fruitwoods, Grapevine
• Seafood – Alder, Mesquite, Sas. safaris, Grapevine Vegetables – Mesquite

Lighting Your Grill
PLEASE NOTE: NO RETURNS ON USED GRILLS

1. Open the lid and remove the cooking grates.

2. To start a charcoal fire, stack 2.6 lb. charcoal briquettes into a pyramid-shaped pile and saturate with lighter fluid.
   DANGER
   Do not use gasoline, kerosene, or alcohol for lighting charcoal. Use of any of these or similar products can cause an explosion possibly leading to severe bodily injury.

3. Light the coals In several places.

4. After the briquettes ash over and produce a red glow, spread them evenly across the charcoal pan. Please use a suitable heat-resistant tool with a long, heat-resistant· handle when you do this.

5. Put the cooking grates in place and adjust the charcoa1 pan to the desired height by using the lifting handle/ lever and start cooking.

6. If the charcoal Is not burning evenly, please use long-handled tongs to move coals for even heat.

7. Leave the lid open or closed based on the type of BBQ meat Please close the lid when longer cooking time Is needed. The thermometer located on the lid shows the temperature to ensure It Is not too high for a particular BBQ meat.

WARNING

1. Chimney starters, electric starters, or other types of fire starters may be used instead of lighter fluid to light fire but use only according to the manufacturer’s instructions. Never use instant light charcoal or charcoal lighter fluid with any other starting methods.
2. Allow enough time for the grilling to heat up before cooking. You can’t cook properly when the grill is cold, and you can’t build a fire properly when you are busy preparing food. Once the fire is burning well, it is easy to keep it going with a little attention.

TEMPERATURE ADJUSTING
Open the damper on the side panel to allow more fresh air into the grill, thus ensuring a higher internal cooking temperature, and close the damper as needed to decrease the airflow for a lower cooking temperature. You may spread the coals out a bit more to make the fire less intense if the temperature is too high, raise or lower the adjustable charcoal pan to further control the cooking temperature as needed.

WARNING
Always use a name-retardant insulated grill mitt when adjusting the damper or the charcoal pan.

ADDING CHARCOALS WHILE GRILLING

1. Use the lifting handles to lower the charcoal pan to Its lowest setting.
2. Open the charcoal pan access door using a flame­retardant Insulated grill mitt (The handle will be extremely hot.) Please take out all the food and put on BBQ gloves1 Move the cooking grate to add charcoal If the grill does l have a device for adding charcoal. Make sure to move the cooking grate back Into position after the procedure.
3. Use flame-retardant Insulated grill mitts and long-handled tongs to stoke coals, to make the ash fall through the slots in the charcoal pan or the slide below.
4. Use flame-retardant Insulated girl mitts and long­ handled tongs to add charcoal to the pan as needed.
5. Raise the charcoal pan to the desired level.

WARNING

1. Use extreme caution to avoid injury when adding charcoals.
2. Do not use lighter fluid or instant light charcoal when adding additional charcoal to an existing fire. This Is dangerous and can cause injury. It will also leave a lighter fluid aftertaste on your food.

Only add regular charcoal or wood chunks to an existing fire.

To light the barbecue by cooking indirectly or smoking foods at low temperatures.

1. Open the lid and remove the cooking grates.
2. To start a charcoal fire, stack 2.6 lb. of charcoal in a pyramid-shaped pile and saturate it with lighter fluid.
3. Light coals in several places.
4. After the briquettes ash over and produce a red glow, place hot charcoals on the cooking grates in the offset smoker if you have one. Place hot charcoals in the middle of the cooking grates. To do this, use a suitable fireproof tool with a long, heat-resistant handle.
5. Place a water/drip pan on the right side of the cooking grates in the offset smoker if have one.
6. Place the cooking grates in a low position.
7. Add water-soaked hardwood chips for a smoke flavor.
8. Put the cooking grates In place.
9.  Close the lid and control heat with the dampers and side door.

TIPS FOR INDIRECT SMOKING
Pans are not included, and a disposable bread pan is recommended. Please purchase it separately.

1. If you want to sear certain foods before smoking, please place the meat directly above the charcoals on the cooking grates with the lid open and the charcoal pan in a high (hot) position for several minutes.
2. Add flavor-soaked wood chips to the fire and add 1 part marinade, beer, or wine with 3 parts water into the drip pan.
3. Opening the smoking chamber will extend the cooking time.
4. Insert the thermometer into the thickest part not touching the bone and allow five minutes to register.
5. Check the water level when cooking for more than 4 hours or when you can’t hear the water simmering. 6. Add water by turning the meat over and pouring water through the grill into the water pan.

• IF THE SMOKE IS WHITE, THE FIRE IS PERFECT.
  IF THE SMOKE IS BLACK, YOU NEED MORE AIRFLOW.

• Your new grill has been designed and manufactured to high-quality standards.

• It provides you with many years of fun grilling time, however, it requires a minimal amount of maintenance

ASH CLEANING & REGULAR MAINTENANCE
After the fire is completely extinguished, you should wait several hours before emptying the ashes to ensure they are not hot. or else there will be risk of burns.

1. Knock any ashes that did not fall into the ashtray from the charcoal pan. (If there are pieces of partially burned charcoal on the charcoal pan, you can save them for use the next time. They are stm good}.
2. Tap the sides of the chamber to loosen any ash that is on the sides.
3. Lift out the charcoal pan and empty out the cold ash. It Is particularly Important that you remove the ash before moisture combines with the cold ash. Ash collects moisture, which can cause premature rusting and decay from the inside of the ash-collecting tray. Thus, over the years the ash collecting tray can get rusted and damaged.
4. Give the ashtray a few firm taps to loosen any ash that may be stuck.
5. Place the ashes In a metal container and fill it with water to ensure there are no let coals, then you can dispose of the ashes.
6. Let the charcoal bum out completely after grilling. This eases the cleaning effort by burning away excess fat and BBQ residue.
7. Clean the grill regularly and optimally after every use.
8. Remove the cooking grates and clean them thoroughly with soapy water. Then dry them off thoroughly,
9. Use a wet sponge to remove loose residue from the grill.
10. Use a soft. clean doth for drying. Do not scratch the surfaces when wipe them dry.
11. Clean the Internal and external surfaces with warm soapy water.
12. Tighten all screws before every use to ensure your grill is stable at all times.
13. Protect your grill against the weather.
    Since It is manufactured from steel It will gradually rust. Gean possible rust spots and repair them with fireproof paint. NEVER PAINT THE INTERIOR OF THE GRILL

GRILL STORAGE

1. Gean your grill before storage. Store at a cool dry place.

2. The grill should always be stored where it Is protected from moisture.
   NOTE: DO NOT leave charcoal in your grill when you are not using it. Charcoal and ashes left inside the ashtray may reduce the durability of your grill.

3. A cover is highly recommended to protect your grill. Choose from a variety of grill covers offered by the manufacturers.

Cooking times for beef and lamb use the USDA’s definition of medium doneness. unless otherwise noted. Factors such as altitude, wind, and outside temperature can affect cooking times.

Food Safety Tips

• Do not defrost meat, fish, or poultry at room temperature. Defrost in the refrigerator.
• Wash your hands thoroughly with hot, soapy water before starting any meal preparation and after handling fresh meat, fish, and poultry.
• Never place cooked food on the same plate raw food was on.
• Wash all plates and cooking utensils that have come Into contact with raw meats or fish with hot, soapy water and rinse.

STEAK ( & ALL MEATS)
Cook food on the charcoal side of the unit, directly above coals/heat.
To grill meats, raise the fire grate to a high position (hot) and sear for one minute on each side with the lid open to seal In flavor and juices. Then lower the fire grate to the medium position with the lid closed and cook to the desired degree. Control heat with dual dampers and an adjustable fire grate. Tip: Place grilled meat back In the marinade for several minutes before serving – It will be tastier and juicier.

CAUTION
Boil extra marinade first to kill bacteria remaining from the raw meat.

MARINATED FLANK STEAK
Mix marinade ingredients in a nonmetal dish.
Let steak stand In marinade for no less than 4 hours in the refrigerator. Brown each side for 5 minutes, but the center should remain rare. Cut steak diagonally across the grain Into thin slices before serving.
Grill with fire grate In a high (hot) position with the 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 the birds with a good amount of seasoning 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 the bacon is black.
Grill for 20 minutes. Sear with lid open and fire grate in a high (hot) position for 1 minute on each side before lowering the grate and closing the lid. To smoke the birds, place them in the center of the grates with fire in both ends of the firebox.

HOT DOGS
Grill with lid up and cooking grates in a high (hot) position for approximately 6 minutes.
Turn every few minutes.

SWEET CORN IN HUSKS
Trim eX”cess silk from the end and soak in cold salted water 1 hour before grilling.
Grill for 25 minutes – turning several times.

KABOBS
Alternate any combination of meat, onions, tomatoes, green peppers, mushrooms, zucchini, circular slice of com-on-the-cob, or pineapple on skewers. Meat could consist of shrimp, scallops, lobster, chicken, sausage, and pork. beef, etc. Marinate the meat in the refrigerator for several hours. Grill each side for 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, Mix all Ingredients In a saucepan and bring to boil. Allow the marinade to cool before marinating your meat In It. Marinate beef In the mixture a minimum of 4 hours.

HAMBURGERS
See meat marinade on prior pages.
You may also marinate by allowing to stand in the marinade for 1 or 2 hours at room temperature before cooking or let It stand In a covered dish In the refrigerator for up to 24 hours. Bring to room temperature before cooking. Mix In chopped onions, green peppers, and salt, sear 3/4 inch patties on each side, with cooking grates in a high position for a few minutes. Lower fire grate to medium position and grill with lid down to avoid flare-ups.
Cook each side for 3 to 7 minutes according to desired degree. Cook ground meat to 150 • F internal temperature or until Juice runs clear (free of blood) to prevent coli infections. Burgers can be basted with marinade when turning and/or other ingredients can be mixed in with the ground beef such as chill sauce or powder.

SHRIMP (Peeled) & CRAYFISH
Place on skewers.
Coat with melted butter and garlic salt.
Grill for 4 minutes on each side or until pink. Cocktail sauce is optional.

BAKED POTATOES
Rub with butter wrap in foil and cook on the grill with lid down for 50 minutes.
Turn after 25 minutes (no need to turn if smoked). Squeeze to check If it Is cooked.

SMOKED TURKEY
Empty the cavity, rinse, and pat dry with a paper towel. Tuck wing tips under the back and tie the legs together. Place in the center of the cooking grate directly above the foil drip pan of water. Smoke for 12 minutes per pound. Allow several extra minutes per pound if stuffed, to allow for expansion. Use a meat thermometer for best results (190  F internal).

SMOKED BAKED HAM

• You can smoke fully cooked canned ham or smoked and cured whole ham or shank or butt portion. Glaze a cup of light brown sugar, firmly packed 1 /2 cup orange juice, 1 /2 cup honey, Mbc sugar. juice, and honey. Let the glaze sit for at least 4 hours.
• Place the fire grate in the lowest position and a drip pan under the meat. Remove the rind and score fat diagonally to create a diamond pattern.
• Insert a whole clove into the center of every diamond. Place ham with fat side up In the center of the cooking grid directly above the drip pan. Close lid.
•  Cooking for about 9 minutes per pound is suggested for fully-cooked ham. Smoked or cured ham, which Is not fully cooked, should be cooked to an Internal temperature of 160 F. Baste with ham glaze 3 or 4 times during the last 30 minutes of cooking time. Garnish with pineapple rings about 1 S minutes before the end of cooking time.

SMOKED HOT DOGS STUFFED
Slit hot dogs lengthwise, within 1/4 inch of each end. Stuff hot dogs with cheese and relish and wrap in bacon. Place on cooking grid over drip pan and smoke 15- 20 minutes or until bacon Is crisp.

SMOKED VENISON

• Venison Marinade: 1 cup balsamic or wine vinegar,
• 1 cup olive oil, 2 oz. Worcestershire, 1/2 oz. Tabasco, 2 tbsp. Season-All, 1 – 2 chopped jalapenos 3 oz. soy sauce.
• Bacon Marinade: 2 oz. wine vinegar, 2 oz. Worcestershire, 4 dashes of Tabasco sauce
• Place the leg of venison in a container or “‘hefty bag and marinate for 2 -4 days, turning daily. Marinate bacon overnight in its marinade. Remove the roast from the refrigerator at least an hour before cooking.
  Season generously with seasoned salt and coarse ground black pepper. Wrap 1 lb. bacon over the top of the roast, and smoke 20/25 minutes per pound, or until tender. Do not overcook.

SMOKED SHRIMP & CRAYFISH
Mix 1 /2 cup butter and two cloves of crushed garlic. tabasco sauce, sliced green pepper, 1 tablespoon each of minced onions, salt, and juice from one lemon in a foil pan. Add shrimp and/ or crayfish and smoke for 45 minutes.

SMOKE.D VEGETABLES
Turnips, potatoes, carrots, okra, mushrooms, peeled onions, zucchini, squash, etc. Put In pan and cover with water and cook for several hours while cooking the meat, or place vegetables on grill and smoke for 50 minutes directly or wrapped in foil.

SMOKED FISH
Marinate in brine (1/4 cup dissolved in 1 qt. of water) or marinate fish In 1 cup white wine, 1 cup soy sauce mixed with 1 cup lemon juice. Marinate overnight in a covered dish in the refrigerator. Let it air on the rack 20 minutes before placing on a Pam-sprayed grill.
Smoke 25 minutes.

SMOKED SPARE/BACK RIBS
Peel off a tough layer of skin on the backside.
Rub all surfaces with seasoning. Place ribs in the center of the cooking grid above the drip pan and smoke for approximately 1 ½hours or until meat pulls away from the bone. Baste with barbecue sauce during the last 30 minutes.

CHICKEN MARINADE

• Mix : 1/2 cup soy sauce, 1/4 cup vegetable oil,
• 1 /4 cup red wine vinegar, 1 teaspoon oregano,
• 1/2 teaspoon sweet basil, 1/2 teaspoon garlic powder with parsley, 1 /4 teaspoon pepper,
• Pour over chicken pieces into a non-metal dish
• Cover and refrigerate overnight, turning occasionally. Use marinade to baste chicken while cooking.

MEAT MARINADE
(For steaks, chops, and burgers)
Mix, a cup of soy sauce, 2 coarsely chopped large onions, 2 cloves garlic (halved),
Mix ingredients In an electric blender, cover, and process at high speed for 1 minute or until the mixture Is smooth.
Stir in 1/4 cup bottle gravy coloring (Kitchen Bouquet and Gravy Master) and 2 teaspoons Beau Monde seasoning (or substitute 1 teaspoon MSG and 1 teaspoon seasoned salt). Allow meat to stand in marinade at room temperature for 2 hours or refrigerate for up to 24 hours In a covered dish. Bring meat to room temperature before cooking.

SHISH KABOB MARINADE
Mix: 1 cup soy sauce, 1/2 cup brown sugar, 1/2 cup vinegar, 1/2 cup pineapple juice, 2 teaspoons salt, 1 teaspoon garlic powder, Mix ingredients and bring to a boil. Marinate beef in a mixture for a minimum of 4 hours.

Thanks for purchasing this FEASTO * Charcoal Grill.
We are here to help you enjoy your new Grill.

FEASTO warrants to the original consumer-purchaser only that this product shall be free from defects in workmanship and materials after correct assembly and under normal and reasonable home use for the periods, normal residential use, and recommended care for 1-Year Limited Warranty from the date of original retail purchase. The warranty does not cover the paint finish as it may burn off during normal use. RUST is not considered a manufacturing or materials defect.

Within the stated warranty period, FEASTO, at its discretion, shall replace defective components free of charge, with the owner being responsible for shipping. FEASTO reserves the right to require that defective parts be returned, postage and or freight pre-paid by the consumer for review and examination. In the event of parts availability issues, FEASTO reserves the right to substitute like or similar parts that are equally functional. Upon the expiration of such warranty, all such liability shall terminate.

Note : This limited warranty is only available to the original owner of the product and is not transferable.

A dated sales receipt along with the Model Number and Series Number will be required for the warranty service. The limited warranty will not reimburse you for the cost of any inconvenience, food, personal injury, or property damage. All warranty coverage is void if this appliance is ever used for commercial or rental purposes. This limited warranty applies to the functionality of the product ONLY and does not cover cosmetic issues such as scratches, dents, corrosions or discoloring by heat, abrasive and chemical cleaners or any tools used in the assembly or installation of the appliance, surface rust, or the discoloration of stainless steel surfaces.

ITEMS NOT COVERED IN THE WARRANTY SERVICE
Any failures or operating difficulties due to accident, abuse, misuse, alteration, misapplication, vandalism, improper installation or improper maintenance or service, or failure to perform normal and routine maintenance, including but not limited to damage caused by insects within the burner tubes, as set out in the owner’s manual.

Deterioration or damage due to severe weather conditions such as hail, hurricanes, earthquakes, or tornadoes, discoloration due to exposure to chemicals either directly or in the atmosphere. Cost of service calls to your home.

• Costs of removal or re-installation.
• Pickup and delivery of your product.
• Shipping or transportation costs.
• Labor costs for installation and repair.
• Liability for indirect, or consequential damages.

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