Kenmore 415.152010 Liquid Propane Gas Grill Installation Guide

Kenmore 415.152010 Liquid Propane Gas Grill

Specifications

• Model: Kenmore 415.152010
• Grill Type: Liquid Propane Gas Grill
• Assembly: No tools required
• For Outdoor Use Only

Product Usage Instructions

Assembly Instructions

Follow the assembly instructions provided in the manual. Ensure to leave these instructions with the consumer after assembly.

Usage Guidelines

1. This grill is designed for outdoor use only. Do not use it indoors or in enclosed spaces.
2. Ensure the gas supply is connected securely and according to the manufacturer’s instructions.
3. Keep the grill clean and free from grease buildup to prevent flare-ups.
4. Always supervise the grill while it is in use and keep children and pets away from the grill.

Cleaning and Maintenance

1. Clean the grill after each use to prevent grease buildup.
2. Regularly check and clean the burner tubes and ensure they are not blocked.
3. Inspect hoses and connections for any signs of damage or wear regularly.

Safety Precautions

1. Always follow the manufacturer’s instructions for safe operation.
2. Keep a fire extinguisher nearby when using the grill.
3. Do not move the grill while it is in use or still hot.

FAQ

Q: Can I use this grill indoors?

A: No, this grill is designed for outdoor use only to prevent any safety hazards associated with gas grills indoors.

Q: How often should I clean the grill?

A: It is recommended to clean the grill after each use to maintain performance and prevent grease fires.

WARNING Failure to follow all manufacturer’s instructions could result in serious personal injury and/or property damage.

CAUTION

• Read and follow all Safety Statements, Assembly Instructions, and Use and Care Directions before attempting to assemble and cook.
• Some parts may contain sharp edges, especially as noted in these instructions. Wear protective gloves if necessary.

PARTS DIAGRAM

Model No. 415.152010

ASSEMBLY

Cart Assembly Step 1

• Position the leg with extenders to the left.
• install back rail (with label) using bolts only, no wing nuts.
• Install front rait using bolts only, no wing nuts.
• install a brace and four wing nuts.
• This label contains the model and serial number for your grill. You should also write this information on page 2 of your Use & Care Manual in the “Warranty information” box.

Cart Assembly Step 2

• Insert four end caps.
• Attach wheels and tank support bracket to ends of right legs.

Cart Assembly Step 3

• Assemble the front panel loosely with four bolts and wing nuts.
• Tighten after completing step 4.

Grill Bottom Assembly

• Assemble grill bottom to cart.
• Attach grease clip to grill bottom.
• Attach Sears Grease Cup #22020 (sold separately) or soup can to grease clip.
• Fully tighten the front panel wing nuts.

Control Panel And Side Shelf Assembly

• Position valves inside ends of burners.
• Install a control panel and shelf with a cut-out to the right side of the cart.
• Attach the ignitor wire to the round terminal on the bottom of the ignitor.
• Install the remaining shelf to the left side of the cart.
• NOTE: Do not allow the ignitor wire to contact the grill bottom.
• A damaged wire may impair ignitor function.

Grill Lid and Handle Assembly

• Install grill lid to grill bottom.
• Install handle to grill lid.

Condiment Basket And SwingAway Assembly

• Attach the condiment basket to the front panel.
• Install SwingAway into lid by placing pivot wire into lower holes in the sides of the grill lid.
• Install SwingAway into grill bottom by placing legs into top holes in the sides of grill bottom.

Tank Wire And LP Tank Assembly

• Install tank wire into the right leg assembly.
• Place LP tank onto tank support bracket and snap tank wire over tank collar.
• See Use & Care Manual for connection of regulator to LP tank.

LP GAS TANK IS SOLD SEPARATELY

• Before attaching to grill and regulator, fill and leak check. See Use & Care Manual.
• The curved portion of the tank wire should be inside of tank collar.

Cooking Grate Assembly

• Place cooking grate onto grate rests in grill bottom.

Recipes

Indirect Cooking:

• You can bake or slowly roast many foods on a covered grill by cooking indirectly. Simply light the gas on one side of the grill and place the food on the other side. Close the lid and your grill will bake or roast like a conventional oven.

Lemon Herb Chicken

• Yield: 6 Servings
• Cooking Time: 45 Minutes
• Method: Low
• 1/2 cup fresh lemon juice
• 1-1/2 tsp. crushed sweet basil
• 2 cloves garlic, crushed
• 1 tsp. paprika
• 1-1/2 tsp. onion powder
• Grated rind of lemon
• 1/2 tsp. crushed thyme
• 2 tsp. salt
• 1 cup oil
• 1 cut-up fried chicken
• Combine all ingredients and pour them into a plastic bag. Add chicken and marinate for 6 to 8 hours in the refrigerator, turning occasionally.
• Remove from refrigerator 1 hour before grilling. Place chicken on the grill, skin-side up. Cook for 20 to 25 minutes, basting often with marinade. Turn, and cook for 20 minutes longer. Serve immediately.

Polynesian Chicken

• Yield: 4 Servings
• Cooking Time
• 1 to 1-1/2 Hours
• Method: Low
• 2 (2 Lb.) split broilers
• 1/2 cup oil
• 2 tsp. salt
• 1/2 tsp. pepper
• Brush chicken with oil and season with salt and pepper. Place on grill with bone side down. Grill slowly. Turn after 20 minutes and cook about 20 minutes longer. Meanwhile, make the below-listed glaze.

Pineapple Glaze

1. cup crushed pineapple drained and reserved 1/4 cup syrup
2. tbs. lemon juice

• 2 tos. prepared mustard
• 1/2 tsp. salt
• 1 cup brown sugar
• Combine ingredients, brush both sides of chicken with glaze, and broil for about 10 minutes more or until tender.
• Turn and baste with glaze. Serve extra glaze with chicken.

Chicken Shish Kabobs

• Yield: 4 Servings
• Cooking Time: 12-16 Minutes
• Method: Medium
• 4 chicken breast halves, boned and cut into 1-1/2 inch pieces
• 1 green pepper, cut into 1-inch pieces
• 1 zucchini squash sliced and parboiled
• 1 cup soy sauce
• 1/2 lb. mushrooms
• 1 small can of pineapple chunks, juice reserved
• Combine all but pineapple chunks (including the pineapple juice). Marinate for 8 to 12 hours in the refrigerator.
• Thread chicken, pineapple, mushrooms, and bell pepper alternately on skewers. Grill over medium fire for 6 to 8 minutes on each side or until done.

Herb Butter

• 1 stick butter, softened
• 1 tbs. lemon juice
• 2 tsp. finely chopped parsley
• 1 small clove garlic, pressed
• 2 tsp. finely chopped chives
• 2 tsp. finely chopped tarragon
• Add herbs and juice to softened butter and cream all together. Cover and store in the refrigerator for seasonings to blend.
• Good on vegetables, bread, fish, or steaks.

Mop Ribs

• Yield: About 8 Servings, allow 1 lb. Per Person
• Cooking Times: 1-1/2 Hours
• Method: Low
• 8lbs. of spareribs or 1 lb. per person

Mop Sauce

• 2 cups beef stock or bouillon
• 1/4 cup salad oil
• 1/3 cup vinegar
• 1 bay leaf
• 3/4 tsp. chili powder
• 1/2 tsp. paprika
• 1/4 tsp. hot pepper sauce
• 1/2 cup Worcestershire sauce
• 1 tsp. salt
• 1 tsp. dry mustard
• 1 tsp. garlic powder
• Combine “Mop” ingredients and let spareribs marinate. Combine dry seasonings and generously sprinkle on spareribs before cooking.
• Grill spareribs as far from the fire as possible, basting frequently. Should take ribs 1 to 1 1/2 hours over low fire. Dry seasonings are kept indefinitely in an airtight container.

Dry Seasonings

• 2 tbs. salt
• 2 tbs. sugar
• 2 tsp. unsweetened lemonade powder

1. 1/2 tsp. paprika
2. sp. pepper

• Use a Wire Grill Basket to grill difficult chicken, fish, burgers, steaks, and shrimp. Cook many different items at the same time and same rate by flipping them all at once, safely, surely.
• Fish and chicken won’t fall apart while turning. To keep food from sticking to the wire, coat the basket with oil before use.

Grilled Fresh Vegetables

• Fresh vegetables can be cooked on the grill. Brush the prepared vegetables with cooking oil or a bottled vinaigrette dressing.
• Place them directly on the cooking grate beside the meat. Turn vegetables once and before long they will be crisp and ready to eat.

Corn On The Grill

• Yield: 6 Servings
• Cooking Time: 15 Minutes
• Method: Medium
• 6 ears of unhusked corn
• 1/4 cup salt
• Place unhusked corn in the sink and cover it with water. Add salt.
• Soak for 2 hours. Place unhusked corn on frill. Cook and turn until the entire outside husk is black. Remove from grill and husk corn.
• Serve with Herb Butter.

Mauna Key Lamb Chops

• Yield: 6 Servings
• Cooking Time: 15 Minutes
• Method: Medium- Hot
• 6 1-inch loin, rib, or shoulder chops
• 2 tbs. brown sugar
• 1 tsp. grated fresh ginger
• 1/2 cup soy sauce
• 1 clove garlic, crushed
• Blend all ingredients except chops. Marinate the chops in the mixture for one hour, turning. Place on grill and cook on medium-hot fire for 15 minutes, basting often. Meat should be a little pink on the inside.

Venison Burgers

• Yield: 8 Servings
• Cooking Time: 20 Minutes
• Method: Medium
• 2-1/2 Ibs. ground venison or 1/2 venison and 1/2 ground beef or pork
• 1/4 cup butter
• 2 tbs. dry red wine
• 1/2 cup finely chopped parsley
• 2 cloves garlic, minced
• 1 onion, chopped
• 1 tsp. pepper
• 1 tsp. salt
• 2 tbs. soy sauce
• Sauté onion, parsley, and minced garlic in 1/4 cup butter. When onions are clear remove from heat. Combine the sautéed mixture with the meat mixture of your choice.
• Add remaining ingredients and mix well. Form into 8 patties, and cook over medium fire for 8 to 10 minutes on each side.

Venison Tenderloin

• Yield: 1/2 Lb. (Uncooked) Per Person
• Cooking Time: 20 Minutes
• Method: Sear, Then Medium
• Venison tenderloin
• 1/4 tsp. pepper
• 6-8 slices bacon (more for larger tenderloin)
• 1 tbs. seasoned salt
• 2 garlic cloves, pressed
• 2 tbs. soy sauce
• 6 tbs. olive oil
• Rub pressed garlic over tenderloin. Combine soy sauce, olive oil, seasoned salt, and pepper. Pour over tenderloin and marinate overnight. Wrap the tenderloin in bacon, securing it with toothpicks. Cover the meat completely with bacon.
• Cook on the grill over searing heat until bacon is almost done, about 5-7 minutes. Reduce temperature, and cook for an additional 13 to 15 minutes over medium fire. Turn meat continuously while searing over medium heat to guarantee even cooking.

Smoky Ham

• Cooking Time: 2-1/2 Hours
• Method: Low Fire, Indirect Heat
• 15 lb. fully cooked ham
• Coca-Cola
• 3 tbs. Liquid Smoke
• 1/2 cup brown sugar
• 3 Tbs. prepared mustard
• 1/2 cup cider vinegar
• Remove the skin of a fully cooked ham, trimming the fat. Cook for 2 hours over low fire, using indirect heat.
• Baste several times with Coca-Cola and Liquid Smoke. Combine remaining ingredients, making a glaze, and brush over the ham, cook for about 30 minutes more.
• For repair of major brand appliances in your own home no matter who made it, no matter who sold it!
• 1-800-4-MY-HOME®
• (1-800-469-4663)
• Anytime, day or night
• (U.S.A. and Canada)
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• For repair of carry-in products like vacuums, lawn equipment, and electronics, call for the location of your nearest Sears Parts and Repair Center.
• 1-800-488-1222 Anytime, day or night (U.S.A. only)
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• For the replacement parts, accessories, and owner’s manuals that you need to do yourself, call Sears PartsDirectS™! 1-800-366-PART 6 a.m. -11 p.m. CST, 7 days a week (1-800-366-7278) (U.S.A. only)
• www.sears.com/partsdirect
• To purchase or inquire about a Sears Service Agreement or Sears Maintenance Agreement:
• 1-800-827-6655 (U.S.A.) 1-800-361-6665 (Canada)
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References

• Repair Your Grill: Shop Replacement Parts for 24,880 Models
• Kenmore Grill Parts - Select From 1424 Models

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