SPIRIT E-215 Weber Gas Grill Owner’s Manual

SPIRIT E-215 Weber Gas Grill

Important Safety Information

DANGER, WARNING, and CAUTION statements are used throughout this Owner’s Manual to emphasize critical and important information. Read and follow these statements to help ensure safety and prevent property damage. The statements are defined below.

• DANGER: Indicates a hazardous situation which, if not avoided, will result in death or serious injury.

• WARNING: Indicates a hazardous situation which, if not avoided, could result in death or serious injury.

• CAUTION: Indicates a hazardous situation which, if not avoided,
  could result in minor or moderate injury.-

• DANGER

If you smell gas:

• Shut off gas to the appliance (grill).
•  Extinguish any open flame.
•  Open lid.
•  If odor continues, keep away from the appliance (grill) and immediately call your gas supplier or your fire department.
• WARNING
•  Do not store or use gasoline or other flammable liquids or vapors in the vicinity of this (grill) or any other appliance.
• An LP cylinder (tank) not connected for use shall not be stored in the vicinity of this (grill) or any other appliance.

USE OUTDOORS ONLY.
READ THE INSTRUCTIONS BEFORE USING THE APPLIANCE (GRILL).
NOTICE TO INSTALLER: These instructions must be left with the consumer.
NOTICE TO CONSUMER: Retain these instructions for future reference.

Installation and Assembly

• DANGER: This grill is not intended to be installed in or on recreational vehicles or boats.|

• WARNING: Do not use this grill unless all parts are in place and the grill was properly assembled according to the assembly instructions.

• WARNING: Do not build this model of grill in any built-in or slide-in construction.

• WARNING: Do not modify the appliance (grill). Liquid propane gas is not natural gas. The conversion or attempted use of natural gas in a liquid propane gas unit or liquid propane gas in a natural gas unit is unsafe and will void your warranty.

•  In the United States, installation must conform with local codes or, in the absence of local codes, with either the National Fuel Gas Code, ANSI Z223.1/NFPA 54, Natural Gas and Propane Installation Code, CSA B149.1; or Propane Storage and Handling Code, B149.2; or the Standard for Recreational Vehicles, ANSI A119.2/NFPA 1192, and CSA Z240 RV Series, Recreational Vehicle Code, as applicable.

• In Canada, the installation of this grill must comply with local codes and/or the latest edition of Standard CAN/CSA-B149.2 (Propane Storage and Handling Code). These instructions, while generally acceptable, do not necessarily comply with the Canadian installation codes, particularly with piping above and below ground.

•  In Mexico, if there are local codes that apply to portable gas appliances, you must comply with the latest edition of Official Mexican Standard (NOM).

•  If an external electrical source is utilized (such as
  a rotisserie) it must be electrically grounded in accordance with local codes or, in the absence of local codes, with the National Electrical Code, ANSI/NFPA 70, or the Canadian Electrical Code, Part 1, CSA C22.1.

Operation

• DANGER: Only use the grill outdoors in a well- ventilated area. Do not use in a garage, building, breezeway, tent, any other enclosed area, or beneath overhead combustible construction.
•  Do not use the grill in any vehicle or in any storage or cargo area of any vehicle. This includes, but is not limited to, cars, trucks, station wagons, mini-vans, sport utility vehicles, recreational vehicles, and boats.-
• Do not use the grill within 24 inches (61 cm) of combustible materials. This includes the top, bottom, back and sides of the grill.
• Keep the cooking area clear of flammable vapors and liquids such as gasoline, alcohol, etc., and combustible materials.
• This appliance (grill) must be kept away from flammable materials during use.
•  Do not put a grill cover or anything flammable on, or in the storage area under the grill while it is in operation or is hot.
• Should a grease fire occur, turn off all burners and leave lid closed until fire is out.
• WARNING: Accessible parts may be very hot.

Keep young children away.

• WARNING: The use of alcohol, prescription drugs, non-prescription drugs, or illegal drugs may impair the consumer’s ability to properly and safely assemble, move, store, or operate the grill.

•  Never leave the grill unattended during pre-heating or use. Exercise caution when using this grill. The entire cookbox gets hot when in use.

• Do not move the appliance (grill) during use.

• Keep any electrical supply cord and the  fuel supply hose away from any heated surfaces.

• CAUTION: This product has been safety-tested and is only certified for use in a specific country. Refer to country designation located on outside of box.

• Do not use charcoal or lava rock in the grill.
  Storage and/or Nonuse
  m WARNING: Turn off the gas supply at the gas cylinder (tank) after use.

• LP tanks must be stored outdoors out of the reach of children and must not be stored in a building, garage, or any other enclosed space.

•  After a period of storage and/or nonuse, the grill should be checked for gas leaks and burner obstructions before use.

• Storage of the grill indoors is permissible only if the LP tank is disconnected and removed from the grill.
  California Proposition 65

• WARNING: Combustion byproducts produced when using this product contain chemicals known to the state of California to cause cancer, birth defects, or other reproductive harm.

• PROPOSITION 65 WARNING: Handling the brass material on this product exposes you to lead, a chemical known to the state of California to cause cancer, birth defects, or other reproductive harm. Wash hands after handling this product.
  Hello and welcome to the WEBER Family!
  Please be sure to read this Owner’s Manual and download the free WEBER Grills app so that you’re up and grilling as quickly as possible. The WEBER Grills app is your answer to everything grilling. From gas tank installation to recipes and customizable features, this app is where you’ll start your grilling journey and never look back.
  Thank you for choosing WEBER!

Warranty

Thank you for purchasing a WEBER product. Weber-Stephen Products LLC, 1415 S. Roselle Road, Palatine, Illinois 60067 (“WEBER”) prides itself on delivering a safe, durable, and reliable product. This is WEBER’s Voluntary Warranty provided to you at no extra charge. It contains the information you will need to have your WEBER product repaired in the unlikely event of a failure or defect. Pursuant to applicable laws, the customer has several rights in case the product is defective. Those rights include supplementary performance or replacement, abatement of the purchasing price, and compensation. In the European Union, for example, this would be a two-year statutory warranty starting on the date of the handover of the product. These and other statutory rights remain unaffected by this warranty provision. In fact, this warranty grants additional rights to the Owner that are independent from statutory warranty provisions.
WEBER’S VOLUNTARY WARRANTY
WEBER warrants, to the purchaser of the WEBER product (or in the case of a gift or promotional situation, the person for whom it was purchased as a gift or promotional item), that the WEBER product is free from defects in material and workmanship for the period(s) of time specified below when assembled and operated in accordance with the accompanying Owner’s Manual. (Note: If you lose or misplace your WEBER Owner’s Manual, a replacement is available online at www.weber.com, or such country-specific website to which Owner may be redirected.) Under normal, private single family home or apartment use and maintenance, WEBER agrees within the framework of this warranty to repair or replace defective parts within the applicable time periods, limitations, and exclusions listed below. TO THE EXTENT ALLOWABLE BY APPLICABLE LAW, THIS WARRANTY IS EXTENDED ONLY TO THE ORIGINAL PURCHASER AND IS NOT TRANSFERABLE TO SUBSEQUENT OWNERS, EXCEPT IN THE CASE OF GIFTS AND PROMOTIONAL ITEMS AS NOTED ABOVE.
OWNER’S RESPONSIBILITIES UNDER THIS WARRANTY
To ensure trouble-free warranty coverage, it is important (but it is not required) that you register your WEBER product online at www.weber.com, or such country-specific website to which Owner may be redirected. Please also retain your original sales receipt and/or invoice. Registering your WEBER product confirms your warranty coverage and provides a direct link between you and WEBER in case we need to contact you. The above warranty only applies if the Owner takes reasonable care of the WEBER product by following all assembly instructions, usage instructions, and preventative maintenance as outlined in the accompanying Owner’s Manual, unless the Owner can prove that the defect or failure is independent
of non-compliance with the above mentioned obligations. If you live in a coastal area, or have your product located near a pool, maintenance includes regular washing and rinsing of the exterior surfaces as outlined in the accompanying Owner’s Manual.
WARRANTY HANDLING / EXCLUSION OF WARRANTY
If you believe that you have a part which is covered by this Warranty, please contact WEBER Customer Service using the contact information on our website (www.weber.com, or such country-specific website to which Owner may be redirected). WEBER will, upon investigation, repair or replace (at its option) a defective part that is covered by this Warranty. In the event that repair or replacement are not possible, WEBER may choose (at its option) to replace the grill in question with a new grill of equal or greater value. WEBER may ask you to return parts for inspection, shipping charges to be pre-paid. This WARRANTY lapses if there are damages, deteriorations, discolorations, and/or rust for which WEBER is not responsible caused by:

• Abuse, misuse, alteration, modification, misapplication, vandalism, neglect, improper assembly or installation, and failure to properly perform normal and routine maintenance;

• Insects (such as spiders) and rodents (such as squirrels), including but not limited to damage to burner tubes and/or gas hoses;

• Exposure to salt air and/or chlorine sources such as swimming pools and hot tubs/spas;

• Severe weather conditions such as hail, hurricanes, earthquakes, tsunamis or surges, tornadoes or severe storms.
  Any parts that are used and/or installed on your WEBER product that are not genuine WEBER parts are not covered by this Warranty. Any damages that result from the use and/or installation of parts on your WEBER product that are not genuine WEBER parts are not covered by this Warranty. Any conversion of a gas grill not authorized by WEBER and performed by a WEBER authorized service technician will void this Warranty
  PRODUCT WARRANTY PERIODS

• Cook box:
  10 years, no rust through/burn through (2 years paint excluding fading or discoloration)

• Lid assembly:
  10 years, no rust through/burn through (2 years paint excluding fading or discoloration)

• Stainless steel burner tubes:
  10 years, no rust through/burn through

• Stainless steel cooking grates:
  5 years, no rust through/burn through

• Stainless steel FLAVORIZER BARS: 5 years, no rust through/burn through
  Porcelain-enameled cast iron cooking grates: 5 years, no rust through/burn through

• All remaining parts:
  2 years

• DISCLAIMERS
  APART FROM THE WARRANTY AND DISCLAIMERS AS DESCRIBED IN THIS WARRANTY STATEMENT, THERE ARE EXPLICITLY NO FURTHER WARRANTY OR VOLUNTARY DECLARATIONS OF LIABILITY GIVEN HERE WHICH GO BEYOND THE STATUTORY LIABILITY APPLYING TO WEBER. THE PRESENT WARRANTY STATEMENT ALSO DOES NOT LIMIT OR EXCLUDE SITUATIONS OR CLAIMS WHERE WEBER HAS MANDATORY LIABILITY AS PRESCRIBED BY STATUTE. NO WARRANTIES SHALL APPLY AFTER THE APPLICABLE PERIODS OF THIS WARRANTY. NO OTHER WARRANTIES GIVEN BY ANY PERSON, INCLUDING A DEALER OR RETAILER, WITH RESPECT TO ANY PRODUCT (SUCH AS ANY “EXTENDED WARRANTIES”), SHALL BIND WEBER. THE EXCLUSIVE REMEDY OF THIS WARRANTY IS REPAIR OR REPLACEMENT OF THE PART OR PRODUCT. IN NO EVENT UNDER THIS VOLUNTARY WARRANTY SHALL RECOVERY OF ANY KIND BE GREATER THAN THE AMOUNT OF THE PURCHASE PRICE OF THE WEBER PRODUCT SOLD. YOU ASSUME THE RISK AND LIABILITY FOR LOSS, DAMAGE, OR INJURY TO YOU AND YOUR PROPERTY AND/OR TO OTHERS AND THEIR PROPERTY ARISING OUT OF THE MISUSE OR ABUSE OF THE PRODUCT OR FAILURE TO FOLLOW INSTRUCTIONS PROVIDED BY WEBER IN THE ACCOMPANYING OWNER’S MANUAL.
  PARTS AND ACCESSORIES REPLACED UNDER THIS WARRANTY ARE WARRANTED ONLY FOR THE BALANCE OF THE ABOVE MENTIONED ORIGINAL WARRANTY PERIOD(S). THIS WARRANTY APPLIES TO PRIVATE SINGLE FAMILY HOME OR APARTMENT USE ONLY AND DOES NOT APPLY TO WEBER GRILLS USED IN COMMERCIAL, COMMUNAL OR MULTI-UNIT SETTINGS SUCH AS RESTAURANTS, HOTELS, RESORTS, OR RENTAL PROPERTIES.
  WEBER MAY FROM TIME TO TIME CHANGE THE DESIGN OF ITS PRODUCTS. NOTHING CONTAINED IN THIS WARRANTY SHALL BE CONSTRUED AS OBLIGATING WEBER TO INCORPORATE SUCH DESIGN CHANGES INTO PREVIOUSLY MANUFACTURED PRODUCTS, NOR SHALL SUCH CHANGES BE CONSTRUED AS AN ADMISSION THAT PREVIOUS DESIGNS WERE DEFECTIVE.
  Weber-Stephen PRODUCTS LLC
  Customer Service Center
  1415 S. Roselle Road
  Palatine, IL 60067
  U.S.A.
  For replacement parts, call:
  1-800-446-1071
  PROTECT YOUR INVESTMENT
  Shield your grill from the elements with a heavy-duty premium grill cover.

Product Features

SPIRIT FEATURES

• A Built-In Thermometer
  Being aware of the temperature inside of your grill allows you to adjust the heat when needed.

• B Warming Rack
  The warming rack keeps food warm or toasts burger buns, as the main meal grills below.

• C Porcelain-Enameled, Cast Iron Cooking Grates
  The reversible cooking grates empower you to be even more creative with your dish. The thin side of the cooking grate is ideal for delicate food such as fish and shrimp, while the wider side creates a thick sear mark enhancing the flavor of your food.

• D Side Tables with Integrated Tool Hooks
  Use the side tables to keep platters, seasonings, and tools within arm’s reach. Hang your essential grilling tools on the hooks for easy access and organization of your backyard workspace. The side table folds down to fit in smaller spaces (215).

• E Fuel Gauge
  Always know where you stand. The easy-to-read fuel gauge located next to the gas tank lets you see how much fuel is left in your tank at all times. Rest assured knowing that you will not run out of gas halfway through your next grilling experience.

• F Grill Cabinet
  The grill cabinet adds enclosed storage space for all of your essential grilling tools and accessories.

The Flame – Direct or Indirect

Use the direct method for small, tender pieces of food that take less than 20 minutes to cook, such as: hamburgers, steaks, chops, kabobs, boneless chicken pieces, fish fillets, shellfish, and sliced vegetables. With direct heat, the fire is right below the food. It sears the surfaces of the food, developing flavors, texture, and delicious caramelization while cooking the food all the way to the center.

Use the indirect method for larger cuts of meat that require 20 minutes or more of grilling time, or for foods so delicate that direct exposure to the heat would dry them out or scorch them, such as: roasts, bone-in poultry pieces, whole fish, delicate fish fillets, whole chickens, turkeys, and ribs. Indirect heat can also be used for finishing thicker foods or bone-in cuts that have been seared or browned first over direct heat. With indirect heat, the heat is on both sides of the grill, or off to one side of the grill. The food sits over the unlit part on the cooking grate.

Grilling Do’s and Don’ts

Preheat each and every time.
If the cooking grates aren’t hot enough, food will stick, and you will likely never have a chance of searing properly or developing those handsome grill marks. Even if a recipe calls for medium or low heat, always preheat the grill on the highest setting first. Open the lid, turn up the heat, close the lid, and then let the cooking grate heat up for about ten minutes or until the lid thermometer reads 500° F (260° C).
Don’t grill on dirty grates.
Tossing food onto the cooking grates before they have been cleaned is never a good idea. Leftover
“stuff” on the grates acts like glue, binding it to
the grates and your new food. To avoid tasting last night’s dinner on today’s lunch, make sure you are grilling on a clean cooking grate. Once the grates are preheated, use a stainless steel bristle grill brush to make a clean, smooth surface.
Be present in the process.
Before firing up your grill, make sure that everything you need is within arm’s reach. Don’t forget your essential grilling tools, already oiled and seasoned food, glazes or sauces, and clean cooking platters for cooked food. Having to run back to your kitchen not only means missing out on the fun, but could also result in burning your food. French chefs call this “mise en place” (meaning, “put in place”). We call it “being present”.
Create a little elbow room.
Packing too much food onto the cooking grates restricts your flexibility. Leave at least one-quarter of the cooking grates clear, with plenty of space between each food item, in order to get your tongs in there and easily move the food around. Sometimes grilling involves split-second decisions and the ability to jockey food from one area to another.
So give yourself enough room to operate.
Try not to peek.
The lid on your grill is for more than just keeping the rain out. Most importantly, it’s for preventing too much air from getting in, and too much heat and smoke from getting out. When the lid is closed, the cooking grates are hotter, the grilling times are faster, the smoky tastes are stronger, and the flare-ups are fewer. So put a lid on it!
Only flip once.
What’s better than a juicy steak with a deep sear and plenty of beautifully caramelized bits? The key to accomplishing these results is to keep your food in place. Sometimes we have the tendency to flip our food before it reaches the desirable level of color and flavor. In nearly all cases, you should turn food just once. If fiddling with it more than that, you are probably also opening the lid too much, which causes its own set of problems. So step back and trust the grill.
Know when to tame the flame.
When grilling, sometimes the most important thing to know is when to stop. The most reliable way to test doneness of your food is to invest in an instant- read thermometer. This slim little gem will help you pinpoint that critical moment when your food is at its best.
Don’t be afraid to experiment.
Back in the 1950s, grilling meant one thing: meat
(and only meat) charred over open flames. The modern day backyard chef doesn’t need a kitchen in order to prepare a full course meal. Use your grill to make char-grilled appetizers, sides, and even desserts. Register your grill to receive special content that will inspire you along the way. We’d love to join you on your grilling adventures.
BARBECUE MITTS
When in doubt, wear them. The good ones are insulated and protect both hand and forearm
SPATULA
Look for a long-handled spatula designed with a bent (offset) neck so that the blade is set lower than the handle. This makes it easier to lift food off the cooking grates.
TIMER
Avoid the disappointment of torching your dinner by simply setting a timer. Nothing fancy needed—just one that is reliable and easy to use.

Important Information about LP Gas & Gas Connections

What Is LP Gas?
Liquefied petroleum gas, also called LP, LP gas, liquid propane, or simply propane or butane, is the flammable, petroleum-based product used to fuel your grill. It is a gas at moderate temperatures and pressure when it is not contained. But at moderate pressure inside a container, such as a tank, LP is a liquid. As pressure is released from the tank, the liquid readily vaporizes and becomes gas.
Safe Handling Tips For LP Tanks

•  A dented or rusty liquid propane tank may be hazardous and should be checked by your liquid propane supplier. Do not use a liquid propane tank with a damaged valve.

•  Although your liquid propane tank may appear to be empty, gas may still be present, and the tank should be transported and stored accordingly.

• The LP tank must be installed, transported, and stored in an upright, secure position. LP tanks should not be dropped or handled roughly.

• Never store or transport the LP tank where temperatures can reach 125° F (51.7° C) (the tank will become too hot to hold by hand).

• Place dust cap on cylinder valve outlet whenever the cylinder is not in use. Only install the type of dust cap on the cylinder valve outlet that is provided with the cylinder valve. Other types of caps or plugs may result in leakage of propane.
  LP Tank Requirements

• The tank must be approximately 18¼ inches (46.35 cm) high and 12¼ inches (31.1 cm) in diameter with a marked 20 pound (9.07 kg) LPG capacity or 47.6 pound (21.6 kg) water capacity as stated by the manufacturer. Other tanks may be acceptable provided they are compatible with the grill retention means (tank scale).

• The tank used must be constructed and marked in accordance with the Specifications for LP gas Cylinders of the U.S. Department of Transportation (D.O.T.); or the Canadian Standard for Cylinders, Spheres and Tubes for Transportation of Dangerous Goods and Commission, CAN/CSA-B339, as applicable.

•  Tanks must be provided with a listed OPD (Overfilling Prevention Device) and a Type 1 (CGA 791) tank connection. The tank connection must be compatible with the grill connection.

•  The tank must include a collar to protect the tank valve.

• Tanks must have a D.O.T. certification (A), and a testing date (B) that is within five years of current use.
  What is a Regulator?
  Your gas grill is equipped with a pressure regulator, which is a device to control and maintain uniform gas pressure as gas is released from the LP tank.
  Regulator Requirements

•  The regulator and hose assembly supplied with this grill must be used. This regulator has a flow limiting device built into the unit that will restrict the flow of gas in the event that a leak is detected.

•  Replacement regulator and hose assemblies must be as specified by Weber-Stephen Products LLC (UL-listed Type 1 (CGA 791) tank connection device as described in the latest edition of ANSI Z21.81).

LP Tank Installation & Leak Checking
Installation Location
The LP tank is installed inside the base cabinet, on the tank scale (right side). The shape of the collar assembly (the metal protective ring around the tank valve) determines one of two directions in which the tank will correctly hang on the tank scale (A).
Inspect the Tank

1.  Confirm that the tank valve is fully closed. Close by turning valve clockwise.
2. Confirm that the tank valve is the proper mating type for the regulator (B).
3. Inspect the tank valve, including the internal rubber seal for damage or debris (C). If damaged, return tank to local retailer.

Install The Tank

1. Check that all burner control knobs are in the off position. Check by pushing in and turning knobs clockwise.
2. Open base cabinet door.
3. Loosen hand nut and rotate tank lock up (D).
4. Lift tank into position on the tank scale (E).
5. Rotate the tank lock down. Tighten the hand nut.
6.  Screw the regulator coupling onto the tank valve, turning clockwise (F). Hand-tighten only. Using a wrench could damage the regulator coupling and could cause a leak. Proceed to “CHECKING FOR GAS LEAKS.”
   
   
   
   
   
   
   What is a Leak Check?
   Once the LP tank is properly installed, it is necessary to perform a leak check. A leak check is a reliable way to verify that gas is not escaping after you connect the tank. The fuel system in your grill features factory-made connections that have been thoroughly checked for gas leaks and the burners have been flame-tested. WEBER recommends performing a thorough leak check after assembly, as well as annually. The following fittings should be tested:

•  Where the regulator connects to the tank.
• Where the gas hose connects to the bulkhead.
• Where the bulkhead connects to the corrugated gas line.

Checking for Gas Leaks

1. Wet fittings (G) with a soap and water solution, using a spray bottle, brush, or rag. You can make your own soap and water solution by mixing 20% liquid soap with 80% water; or, you can purchase leak check solution in the plumbing section of any hardware store.

2. Slowly open gas supply by turning tank valve counterclockwise while checking for bubbles.

3.  If bubbles appear there is a leak:
   a) If the leak is at the cylinder (H), turn off the gas. DO NOT OPERATE THE GRILL. Disconnect the tank and return the tank to your local retailer.
   b) If the leak is at the regulator (I), turn off the gas. NEVER ATTEMPT TO TIGHTEN THE REGULATOR WITH TANK VALVE OPEN. DO NOT OPERATE THE GRILL. Contact the Customer Service Representative in your area using the contact information on our website.
   c) If the leak is at any fittings indicated in illustration (J), re-tighten fitting with a wrench and recheck for leaks with soap and water solution. If leak persists, turn off the gas. DO NOT OPERATE THE GRILL.
   d) If the leak is at any fittings indicated in illustration (K), turn off the gas. DO NOT OPERATE THE GRILL.
   If a leak is present, contact the Customer Service Representative in your area using the contact information on our website.

4. If bubbles do not appear, leak checking is complete:
   a) Turn gas supply off at the tank and rinse connections with water.

NOTE:
Since some leak test solutions, including soap and water, may be slightly corrosive, all connections should be rinsed with water after checking for leaks.

DANGER: Do not use a flame to check for gas leaks. Be sure there are no sparks or open flames in the area while you check for leaks.

• Leaking gas may cause a fire or explosion.
• Do not operate the grill if there is a gas leak present.
• If you see, smell, or hear the hiss of gas escaping from the liquid propane tank:

1.  Move away from liquid propane tank.
2.  Do not attempt to correct the problem yourself.
3. Call your fire department.
4. Always close the tank valve before disconnecting the regulator. Do not attempt to disconnect the gas regulator and hose assembly or any gas fitting while this grill is in operation.

Do not store a spare LP tank under or near this grill. Never fill the tank beyond 80% full. Failure to follow these statements exactly may result in a fire causing death or serious injury.
Refilling or Replacing an LP Tank
How Much Fuel is in the Tank?
The tank scale indicates the amount of fuel in a standard 20 pound (9.07 kg) tank once the tank is hung from the scale. The fuel level is checked by viewing the red level indicator line, located on scale. When the indicator line is at the top, the tank is full (L). When it is at the bottom, the tank is empty (M) and needs to be removed to replace or refill.
Removal of the LP Tank

1. Confirm that the tank valve is fully closed. Close by turning valve clockwise (N).
2.  Unscrew regulator coupling by turning counterclockwise by hand (O).
3. Loosen tank hand nut and turn tank lock up out of the way.
4.  Lift tank off tank scale.

Additional Leak Check Precautions
The following fittings should be tested for gas leaks each time a tank is refilled and reinstalled:

• Where the regulator connects to the tank (H) and at the regulator (I).
  Follow the instructions for “Checking for Gas Leaks”.
  
  
  
  
  

Operation

The Very First Time You Grill
Perform an Initial Burn-Off Heat the grill on the highest setting, with the lid closed, for at least 20 minutes prior to grilling for the first time.
Every Time You Grill
Meal-to-Meal Maintenance
The Meal-To-Meal Maintenance plan includes the following simple, yet important, steps that should always be performed prior to grilling.
Check for Grease
Your grill was built with a grease management system that funnels grease away from food and into a disposable container. As you cook, grease is channeled down the slide-out grease tray and into a disposable drip tray that lines the catch pan. This system should be cleaned each and every time you grill to prevent fires.

1. Confirm that the grill is off and cool.
2. Remove the slide-out grease tray by pulling the tray out of the cabinet (A). Remove excess grease with a plastic scraper.
3.  Remove the catch pan. Check for excessive amounts of grease in the disposable drip pan that lines the catch pan. Discard disposable drip pan when necessary and replace with a new one.
4. Reinstall all components.

Inspect the Hose
Routine inspection of the hose is necessary.

1.  Confirm that the grill is off and cool.
2. Check hose for any signs of cracking, abrasions, or cuts (B). If the hose is found to be damaged in any way, do not use the grill.

Preheat the Grill
Preheating the grill is critical to successful grilling. Preheating helps to prevent food from sticking to the grate and gets the grate hot enough to sear properly. It also burns off residue of a previously cooked meal.

1.  Open the grill lid.
2. Ignite your grill according to the ignition instructions in this Owner’s Manual.
3. Close lid.
4. Preheat the grill with all burners on the start/high position for 10 to 15 minutes or until thermometer registers 500° F (260° C) (C).

Clean the Cooking Grate
After preheating, any bits of food or debris left over from previous use will be easier to remove. Cleaned grates will also prevent your next meal from sticking.

1. Brush the grates with a stainless steel bristle grill brush immediately after preheating (D).
   
   
   
   
   DANGER: Do not line the slide-out grease tray or cook box with aluminum foil.

• Check the slide-out grease tray and catch pan for grease build-up before each use. Remove excess grease to avoid a grease fire.
  WARNING: Use caution when removing catch pan and disposing of hot grease.

• Use heat-resistant barbecue mitts or gloves when operating grill.

• Grill brushes should be checked for loose bristles and excessive wear on a regular basis. Replace brush if any loose bristles are found on cooking grates or brush. WEBER
  recommends purchasing a new stainless steel bristle grill brush at the beginning of every spring.

• If the hose is found to be damaged in any way, do not use the grill. Replace using only WEBER authorized replacement hose.

• Keep ventilation openings around tank clear and free of debris.

Igniting the Grill
Using the Crossover Ignition System to Ignite the Grill
The crossover ignition system ignites burner 1 furthest to the left with a spark from the igniter electrode. You generate the energy for the spark by pushing the igniter button. You will hear the igniter ticking. Burner(s) 2 (and 3) can be lit after burner 1 is lit. All burners should be lit for preheating, however, all burners do not have to be lit while grilling.

1. Open the grill lid (A).

2.  Check that all burner control knobs are in the off position. Check by pushing in and turning knobs clockwise (B).
   Note:
   It is important that all burner control knobs are in the off position before turning on the LP tank. If they are not, the flow limiting device built into the regulator will activate, limiting the flow of gas from the LP tank.

3.  Turn the LP tank on by slowly turning the tank valve counterclockwise; wait 60 seconds (C).
   Note:
   It is important that the LP tank is turned on slowly. If it is opened too quickly, the flow limiting device built into the regulator will activate, limiting the flow of gas from the LP tank.

4.  Begin with burner 1 furthest to the left. Push the burner control knob in and turn it counterclockwise to the start/high position (D).
   IMPORTANT: ”
   Always ignite burner 1 first.
   The other burner(s) ignite from burner 1.

5.  Push and hold the electronic ignition button (E). You will hear it ticking.

6.  Check that burner 1 is lit by looking through the cooking grates and through the cutout in the FLAVORIZER BARS.

7. If the burner does not ignite, turn burner control knob to the off position and wait five minutes to allow the gas to clear before attempting to light the burner again.

8. When burner 1 ignites, you can turn on burner 2 (and burner 3).
   Should the burners fail to ignite using the electronic ignition, refer to the TROUBLESHOOTING section. There you will find instructions on igniting the grill with a match to help determine the exact problem.

To Extinguish Burners

1. Push each burner control knob in and then turn clockwise all the way to the off position.
2. Turn gas supply off at the LP tank.
   
   
   
   
   

• WARNING: Open lid during ignition.
• Do not lean over open grill while igniting or cooking.
• If ignition does not occur within four seconds of attempting to light the first burner, turn the burner control knob to the off position. Wait five minutes to allow accumulated gas to dissipate, and then repeat the lighting procedure.

Product Care

Cleaning and Maintenance **

**

Cleaning the Inside of the Grill
Over time, the performance of your grill can diminish if it has not been maintained properly. Low temperatures, uneven heat, and food sticking to cooking grates are all signs that cleaning and maintenance are overdue. When your grill is off and cool, start by cleaning the inside, from the top down. A thorough cleaning is recommended at least twice a year. Consistent use may require quarterly cleanings.
Cleaning the Lid
From time to time you may notice “paint-like” flakes on the inside of the lid. During use, grease and smoke vapors slowly change into carbon and deposit on the inside of your lid. These deposits will eventually peel, and looks very similar to paint. These deposits are non-toxic, but the flakes could fall onto your food if you do not clean the lid regularly.

1.  Brush the carbonized grease from the inside of the lid with a stainless steel bristle grill brush (A). To minimize further build-up, the inside of the lid can be wiped with a paper towel after grilling while the grill is still warm (not hot).

Cleaning the Cooking Grates

If you have been cleaning your cooking grates as recommended, the debris on your grates should be minimal.

1.  With grates installed, brush the debris off your cooking grate with a stainless steel bristle grill brush (B).
2.  Take the grates out and set aside.

Cleaning the FLAVORIZER BARS
FLAVORIZER BARS catch drippings that smoke and sizzle, adding flavor to your food. Any drippings that are not vaporized by the FLAVORIZER BARS are funneled away from the burners. This helps prevent flare-ups inside of your grill, and protects the burners from getting clogged.

1. Scrape the FLAVORIZER BARS with a plastic scraper (C).
2. If necessary, brush the FLAVORIZER BARS with a stainless steel bristle grill brush.
3. Remove FLAVORIZER BARS and set aside.
   Cleaning the Burners
   Two areas on the burners that are key to optimum performance are the ports (small openings running along the length of the burners) and the spider/insect screens on the ends of the burner. Keeping these areas clean is essential for safe operation.

Cleaning the Burner Ports

1. Use a clean stainless steel bristle grill brush to clean the outside of the burners by brushing across the top of the burner ports (D). Do not brush lengthwise. along the tube, as this will only brush debris from one port to another.
2. When cleaning burner 1, avoid damaging the ignition electrode by carefully brushing around it (E).

Cleaning the Spider Screens

1. Locate the ends of the burners on the underside of the control panel where they meet the valves.
2. Clean the spider/insect screens on each of the burners using a soft bristle brush (F).
   
   
   
   
   

• WARNING: Turn your grill off and wait for it to
  cool before thoroughly cleaning.

•  Over time, the development of rough surfaces can form on the FLAVORIZER BARS. Wearing gloves is recommended when handling. Do not clean FLAVORIZER BARS or cooking grates in a sink, dishwasher, or self-cleaning oven.

•  When cleaning the burners, never use a brush that has already been used to clean the cooking grates. Never put sharp objects into the burner port holes. use a brush that has already been used to clean the cooking grates. Never put sharp objects into the burner port holes.

• CAUTION: Do not place any grill components onto the side tables as they may scratch the paint or stainless steel surfaces.

• CAUTION: Do not use any of the following to clean your grill: abrasive stainless steel polishes or paints, cleaners that contain acid, mineral spirits or xylene, oven cleaner, abrasive cleansers (kitchen cleansers), or abrasive cleaning pads.

Cleaning the Cook box
Look inside the cook box for any grease accumulation or leftover food particles. Excessive accumulation can cause a fire.

1. Use a plastic scraper to scrape debris off the sides and bottom of the grill into the opening in bottom of the cook box (G). This opening leads debris into the slide-out catch pan.

Cleaning the Grease Management System
The grease management system consists of an angled slide-out grease tray and a catch pan (H). These components were designed to be easily removed, cleaned, and replaced; an essential step every time you prepare to grill. Instructions on inspecting the grease management system can be found in MEAL-TO-MEAL MAINTENANCE.
Cleaning the Outside of the Grill
The outside of your grill may include stainless steel, porcelain-enameled, and plastic surfaces. WEBER recommends the following methods based on the surface type.
Cleaning Stainless Steel Surfaces
Clean stainless steel using a non-toxic, non-abrasive stainless steel cleaner or polish designed for use on outdoor products and grills. Use a microfiber cloth to clean in the direction of the grain of the stainless steel. Do not use paper towels.
Note:
Do not risk scratching your stainless steel with abrasive pastes. Pastes do not clean or polish. They will change the color of the metal by removing the top chromium oxide film coating.
Cleaning Painted, Porcelain-Enameled Surfaces and Plastic Components
Clean painted, porcelain-enameled and plastic components with warm soapy water, and paper towels or cloth. After wiping down the surfaces, rinse and dry thoroughly.
Cleaning the Outside of Grills that are in Unique Environments
If your grill is subject to a particularly harsh environment, you will want to clean the outside more often. Acid rain, pool chemicals, and salt water can cause surface rusting to appear. Wipe down the outside of your grill with warm soapy water. Follow up with a rinse and thorough drying. Additionally, you may want to apply a stainless steel cleaner weekly to prevent surface rust.

Troubleshooting

GRILL WILL NOT IGNITE

SYMPTOM

•  Burner does not ignite when following the electronic ignition instructions in the “Operation” section of this Owner’s Manual.

CAUSE SOLUTION
There is a problem with gas flow. If the grill will not ignite, the first step is to determine if there is gas flowing to the burners. To check this,
follow the instructions below for “Using a Match to Determine if there is Gas Flow to the Burners.”
If match lighting IS NOT successful, follow the gas flow troubleshooting suggestions on the next page.
There is a problem with the electronic ignition system. If the grill will not ignite, the first step is to determine if there is gas flowing to the burners. To check this,
follow the instructions below for “Using a Match to Determine if there is Gas Flow to the Burners.”
If match lighting IS successful, follow the instructions below for “Checking the Components of the Electronic

Using a Match to Determine if there is Gas Flow to the Burners

1. Open the grill lid.

2. Check that all burner control knobs are in the off position. Check by pushing in and turning knobs clockwise.
   Note: It is important that all burner control knobs be in the off position before you turn on the LP tank. If they are not, the flow limiting device built into the regulator will activate, limiting the flow of gas from the LP tank.

3. Turn the LP tank on by slowly turning the tank valve counterclockwise; wait 60 seconds.
   Note: It is important that the LP tank is turned on slowly. If it is opened too quickly, the flow limiting device built into the regulator will activate, limiting the flow of gas from the LP tank.

4.  Begin with burner 1, furthest to the left. Put match in the matchstick holder and strike match. Insert lit match down through the cooking grates, past the FLAVORIZER BARS and next to the burner (A).

5. Push the burner control knob in and turn it counterclockwise to the start/high position.

6.  Check that the burner is lit by looking through the cooking grates and through the cutout in the FLAVORIZER BARS (B).

7. If the burner does not ignite within 4 seconds, turn burner control knob to the off position and wait five minutes to allow the gas to clear before attempting to light the burner again. If repeated attempts fail, follow the gas flow troubleshooting instructions on the next page.

8.  If the burner ignites, the problem lies in the ignition system. Follow the instructions for “Checking the Components of the Electronic Ignition System.”

9.  After burner 1 ignites, you can turn on burner 2 (and burner 3).

Checking the Components of the Electronic Ignition System
When pressing the ignition button you should hear a ticking sound. If you cannot hear the ticking sound, check the battery, then check the wires.

Checking the Battery
There are three potential issues with the battery that supplies the power to your ignition module that need to be checked:

1.  Some batteries have a plastic protective wrap around them. (Do not confuse this plastic with the battery label.) Check that this plastic wrap is removed.
2. Confirm that the battery is installed correctly (C).
3.  If the battery is old, replace it with a new battery.

Checking the Wires

There are two potential trouble spots that need to be checked:

1. Check that the ignition wires are connected securely to the terminals on the ignition button under the control panel.
2.  Make sure the ignition wires are properly attached to the ignition module. The wire terminals are color coded to correspond with the terminals on the ignition module. The number of wires will vary per model.
   
   
   
   

GAS FLOW
SYMPTOM

•  Grill does not reach desired temperature or heats unevenly.
• One or more of the burners fail to ignite.
•  Flame is low when burner is on high position.
•  Flames do not run the whole length of the burner.
• Burner flame pattern is erratic.

CAUSE
The “flow limiting device” has been activated.
This safety feature built into the regulator restricts the gas flow in the event of a gas leak. You can inadvertently activate this safety feature without having a gas leak. This typically occurs when you turn on the gas at the LP tank and one or more of the control knobs are not in the off position. It may also occur if you turn on the LP tank too quickly.
SOLUTION
Reset the “flow limiting device” by closing the LP tank valve and turning all the burner control knobs to the off position. Wait five minutes to allow accumulated gas to dissipate, then ignite the grill again following the instructions in the “Operation” section.
The LP tank is low or empty.  :       Refill LP tank.
Fuel hose is bent or kinked.    :    Straighten fuel hose.
Burner ports are dirty.            :   Clean burner ports. Refer to “Cleaning the Burner Ports
SYMPTOM

• Gas is smelled in conjunction with burner flames that appear yellow and lazy.
  CAUSE SOLUTION
  Spider screens on the burners are obstructed.               Clean spider screens. Refer to “Cleaning the Spider Screens” in the Product Care section. Also refer to the illustrations and information in this section about  proper flame pattern and spider screens.
  SYMPTOM

• The smell of gas and/or a light hissing sound.
  CAUSE SOLUTION
  The internal rubber seal in the LP tank valve could be damaged. Extinguish any open flame. Shut off gas to the appliance (grill). Inspect the rubber seal for damage. If damaged, return tank to place of purchase.
  Connection between regulator and LP tank could be incomplete. Extinguish any open flame. Shut off gas to the appliance (grill). Refer to LP TANK INSTALLATION &
  LEAK CHECKING section of your owner’s manual.
  GREASY GRILL (Peeling Paint & Flare-Ups)
  SYMPTOM

•  Inside of lid appears to have the appearance of peeling paint.
  CAUSE SOLUTION
  The flakes you see are accumulated cooking vapors that have turned into carbon.      This happens over time after repeated use of your grill. This is not a defect. Clean the lid. Refer to the  “Product Care” section.
  SYMPTOM

•  Experiencing flare-ups when grilling or preheating.
  CAUSE SOLUTION
  There is leftover food from the previous meal. Always preheat the grill on the highest setting for 10 to 15 minutes.
  The inside of the grill needs to be cleaned thoroughly. Follow the steps in the “Cleaning and Maintenance” section to clean the grill inside from the top down.

• WARNING:
  Do not attempt to make any repair to gas carrying, gas burning, ignition components or structural components without contacting Weber-Stephen Products LLC, Customer Service Department.

•  Failure to use genuine Weber-Stephen parts for any repair or replacement will void all
  warranty protection.

• CAUTION: The burner tube openings must be positioned properly over the valve orifices.
  Proper Burner Flame Pattern
  The burners in your grill were factory set for the correct air and gas mixture. When the burners are performing correctly, you will see a specific flame pattern. The tips may occasionally flicker yellow (A), with a descending light blue (B) to dark blue flame (C).

• WARNING: Blocked and dirty ports can restrict full gas flow, resulting in a fire (D) in and around the gas valves, causing serious damage to your grill.
  

Spider Screens
The combustion air openings of the burners (E) are fitted with stainless steel screens to prevent spiders and other insects from spinning webs and building nests inside the burners. Additionally, dust and debris can accumulate on the outside of the spider/insect screen and obstruct the oxygen flow to the burners.

CALL CUSTOMER SERVICE
If you are still experiencing any problems, contact the Customer Service Representative in your area using the contact information on weber.com.

Grilling Guide

Type Thickness                             /Weight Approximate Total Grill Time
RED MEAT                                       ¾ inch (19 mm) thick 4 to 6 minutes direct high heat

Steak: New York strip, porterhouse,    1 inch (25 mm) thick 6 to 8 minutes direct high heat
rib-eye, T-bone, and filet mignon
(tenderloin)                                      2 inches (5 cm) thick 14 to 18 minutes sear 6 to 8 minutes direct high heat, then 8 to 10 minutes indirect high heat
Flank Steak                                     1½ to 2 pounds (0,68 – 0,91 kg), ¾ inch (19 mm) thick      8 to 10 minutes direct medium heat
Ground Beef Patty                           ¾ inch (19 mm) thick 8  to 10 minutes direct medium heat
Tenderloin                                       3 to 4 pounds (1,36 -1,81 kg) 45 to 60 minutes 15 minutes direct medium heat, then 30 to 45 minutes indirect medium heat
PORK
Bratwurst: fresh                               3 ounce (85 g) link 20 to 25 minutes direct low heat
¾ inch (19 mm) thick                                                       6 to 8 minutes direct high heat
Chop: boneless or bone in              1¼ to 1½ inches (3,18 – 3,81 cm) thick 10 to 12 minutes sear 6 minutes direct high heat, then 4 to 6 minutes indirect high heat
Ribs: baby back, spareribs                3 to 4 pounds (1,36 -1,81 kg) 1½ to 2 hours indirect medium heat
Ribs: country-style, bone in              3 to 4 pounds (1,36 -1,81 kg) 1½ to 2 hours indirect medium heat
Tenderloin                                        1 pound (0,45 kg) 30 minutes sear 5 minutes direct high heat, then 25 minutes indirect medium heat
POULTRY
Chicken Breast: boneless, skinless        6 to 8 ounces (170-226 g) 8 to 12 minutes direct medium heat
Chicken Thigh: boneless, skinless       4 ounces (113g) 8 to 10 minutes direct medium heat
Chicken Pieces: bone in, assorted       3 to 6 ounces (85-170 g) 36 to 40 minutes 6 to 10 minutes direct low heat, then 30 minutes indirect medium heat
Chicken: whole                                   4 to 5 pounds (1,81-2,27 kg) 1 to 1¼ hours indirect medium heat
Cornish Game Hen                             1½ to 2 pounds (0,68-0,91 kg) 60 to 70 minutes indirect medium heat
Turkey: whole, unstuffed                    10 to 12 pounds (4,54-5,44 kg) 2 to 2½ hours indirect medium heat
SEAFOOD
Fish, Fillet, or Steak: halibut,
red snapper, salmon, sea bass,
swordfish, and tuna                             ¼ to ½ inch (6,35-12,7 mm) thick                                        3 to 5 minutes direct medium heat
1 to 1¼ inches (25-31 mm)                                                thick 10 to 12 minutes direct medium heat
Fish: whole                                            1 pound (0,45 kg) 15 to 20 minutes indirect medium heat
3 pounds (1,36 kg) 30 to 45 minutes indirect medium heat
Shrimp                                                    1½ ounces (42,5 g) 2 to 4 minutes direct high heat
VEGETABLES
Asparagus                                                ½ inch (12,7 mm) diameter                                             6 to 8 minutes direct medium heat
Corn                                                           in husk 25 to 30 minutes direct medium heat
husked 10 to 15 minutes direct medium heat
Mushroom                                                 shiitake or button 8 to 10 minutes direct medium heat
Portobello 10 to 15 minutes direct medium heat
Onion                                                         halved 35 to 40 minutes indirect medium heat
½ inch (12,7 mm) slices                                                8 to 12 minutes direct medium heat
Potato                                                            whole 45 to 60 minutes indirect medium heat
½ inch (12,7 mm) slices                                                9 to 11 minutes parboil 3 minutes, then 6 to 8 minutes direct medium heat۔
The cuts, thicknesses, weights, and grilling times above are meant to be guidelines. Factors such as altitude, wind, and outside temperature can affect cooking times. Two rules of thumb: Grill steaks, fish fillets, boneless chicken pieces, and vegetables using the direct method for the time given on the chart (or to the desired doneness), turning food once halfway through grilling time. Grill roasts, whole poultry, bone-in poultry pieces, whole fish, and thicker cuts using the indirect method for the time given on the chart (or until an instant-read thermometer registers the desired internal temperature). Cooking times for beef and lamb use the USDA’s definition of medium doneness unless otherwise noted. Before carving, let roasts, larger cuts of meat, and thick chops and steaks rest for 5 to 10 minutes after cooking. The internal temperature of the meat will rise by 5 to 10 degrees during this time.

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