INSTALLATION INSTRUCTIONS
AND USE AND CARE GUIDE
27” (68.6 cm) and 36” (91.4 cm)
TM
Architect Series Outdoor Grills
(Built-in — combustible construction)
27” (68.6 cm)
with rotisserie
shown
Insulated jacket
Models
KBGS274SSS
KBGS364SSS
Quick Reference
Table of Contents:
Pages
2 Outdoor Grill Safety
4 Installation Requirements
5 Location Requirements
5 Rotisserie
5 Product Dimensions
6 Installation Dimensions for Built-In Outdoor Grill
with Insulation Jacket
6 Electrical Requirements
7 Gas Supply Requirements
7 Built-In Outdoor Grills
8-10 Installation Instructions
8-9 Built-In Outdoor Grill Installation
9 If Converted to LP Gas
10 Check and Adjust the Burners
11 Outdoor Grill Use
IMPORTANT:
Read and save these instructions.
IMPORTANT:
Installer: Leave Installation Instructions with the consumer.
Consumer: Keep Installation Instructions for future
12 Using the Rotisserie
13 Outdoor Grilling Tips
13 Cooking Methods
reference.
14-15 Grilling Chart
Save Installation Instructions for local electrical inspector’s
use.
16 Rotisserie Cooking Tips
16 Rotisserie Chart
17 Outdoor Grill Care
Write the model and serial numbers in space provided below
before installing or using outdoor grill. The numbers are
stamped on the identification label located on the underside of
grill drip tray. It is also located on the model/serial number
plate, located on heat shield behind control panel close to the
smoker box.
17-18 Cleaning
18 Accessories
19 Warranty
20 Requesting Assistance or Service
Model # ___________________________
Serial # ___________________________
Part No. 9763755 Rev. B
®
®
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IMPORTANT SAFETY INSTRUCTIONS
1. Do not install portable or built-in outdoor grills in or on a
11. The L.P. gas supply cylinder to be used must be:
• constructed and marked in accordance with the
Specification for L.P. Gas Cylinders of the U.S.
Department of Transportation (DOT) or the National
Standard of Canada, CAN/CSA-B339, Cylinders,
Spheres, and Tubes for Transportation of Dangerous
Goods; and Commission.
• provided with a listed overfilling prevention device.
• provided with a cylinder connection device compatible
with the connection for outdoor grill appliances.
12. Always check connections for leaks each time you
connect and disconnect the L.P. gas supply cylinder.
See “Installation Instructions” section.
recreational vehicle, portable trailer, boat or in any other
moving installation.
2. Always maintain minimum clearances from combustible
construction, see “Location Requirements” section.
3. The outdoor cooking gas appliance shall not be located
under overhead unprotected combustible construction.
4. This outdoor cooking gas appliance shall be used only
outdoors and shall not be used in a building, garage, or
any other enclosed area.
5. Keep any electrical supply cord and fuel supply hose
away from any heated surfaces.
6. Keep outdoor cooking and appliance area clear and
free from combustible materials, gasoline and other
fl ammable vapors and liquids.
13. When the outdoor cooking gas appliance is not in use,
the gas must be turned off at the supply cylinder.
14. Storage of an outdoor gas grill appliance indoors is
permissible only if the cylinder is disconnected and
removed from the outdoor gas grill.
7. Do not obstruct the flow of combustion and ventilation
air. Keep the ventilation openings of the cylinder enclo-
sure free and clear from debris.
8. Inspect the gas cylinder supply hose before each use of
the grill. If the hose shows excessive abrasion or wear,
or is cut, it MUST be replaced before using the grill.
Contact your dealer and use only replacement hoses
specified for use with the grill. If removal of an access
plate(s) or opening of a door(s) is required for this
inspection, instructions shall be provided on how to gain
access for the inspection.
9. Visually check the burner flames. They should be blue.
Slight yellow tipping is normal for L.P. gas.
10. Check and clean burner/venturi tube for insects and
insect nest. A clogged tube can lead to fire under the
grill.
15. Cylinders must be stored outdoors and out of the reach
of children and must not be stored in a building, garage,
or any other enclosed area.
16. The pressure regulator and hose assembly supplied
with the outdoor gas grill must be used. A replacement
pressure regulator and hose assembly specific to your
model is available from your outdoor grill dealer.
17. The cylinder supply system must be arranged for proper
vapor withdrawal.
18. Gas cylinder must include a collar to protect the cylinder
valve.
Save These Instructions
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If the following information is not followed exactly, a fire
causing death or serious injury may occur.
• Do not store a spare LP-gas cylinder under or near this grill.
• Never fill the cylinder beyond 80 percent full.
INSTALLATION REQUIREMENTS
Tools and Parts
Gather the required tools and parts before starting installation.
Read and follow the instructions provided with any tools listed
here.
IMPORTANT: This grill is manufactured for outdoor use only.
For grills that are to be used at elevations above 2000 feet, orifice
conversion is required. See “Gas supply requirements” section.
It is the responsibility of the installer to comply with the minimum
installation clearances specified on the model/serial rating plate.
The model/serial rating plate can be found on the heat shield
behind control panel.
Tools needed for built-in outdoor grill combustible construction
installations:
• Level
• Small, flat-blade screwdriver
• Flat-blade screwdriver
• Phillips screwdriver
• Tape measure or ruler
• Slip-joint pliers
Copies of the standards listed may be obtained from:
National Fire Protection Association
One Batterymarch Park
Quincy, Massachusetts 02269
CSA International
• Pipe wrench
• Scissors or cutting pliers to remove tiedowns
Materials required for built-in outdoor grill combustible
construction installation:
8501 East Pleasant Valley Rd.
Cleveland, Ohio 44131-5575
• Gas line shutoff valve
• 1/2” male pipe thread nipple for connection to pressure regulator
• L.P. gas-resistant pipe-joint compound
• CSA design-certified flexible stainless steel appliance connector
[4-5 ft. (1.2-1.5 m)] or rigid gas supply line as needed
• Noncorrosive leak detection solution
Parts supplied for built-in outdoor grill combustible construction
installation:
The California Safe Drinking Water and Toxic Enforcement
Act requires the Governor of California to publish a list of
substances known to the State of California to cause cancer,
birth defects, or other reproductive harm, and requires
businesses to warn of potential exposure to such
substances.
WARNING: This product contains a chemical known to the
State of California to cause cancer, birth defects, or other
reproductive harm.
• Convertible regulator set for 4” W.C. natural gas.
• 2 single-prong plugs / transformer assemblies.
• Rotisserie motor.
• Rotisserie forks.
• Rotisserie spit and handle.
• Insulated jacket.
Parts needed for built-in outdoor grill combustible construction
installation:
This appliance can cause low-level exposure to some of the
substances listed, including benzene, crystalline silica,
carbon monoxide, toluene, and soot.
The built-in outdoor grills are manufactured for use with natural
gas.
To convert to L.P./propane gas, Gas Conversion Kit no. 4396311
must be used. Follow Instructions included with kit.
In the State of Massachusetts, the following installation
instructions apply:
• Installations and repairs must be performed by a qualified
or licensed contractor, plumber, or gasfitter qualified or
licensed by the State of Massachusetts.
• If using a ball valve, it shall be a
T-handle type.
• A flexible gas connector, when used, must not exceed
3 feet.
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Rotisserie
Location Requirements
If your model is equipped with a rotisserie, 6” (15.2 cm) minimum
clearance on each end is needed for the motor and skewer.
A grounded, 3-prong outlet located to the left of the grill is
required. (See “Electrical Requirements” section.)
WARNING
Insulated Jacket
Built-in outdoor grill for
use in a combustible
enclosure, also includes
an insulated jacket.
Explosion Hazard
Do not store fuel tank in a garage or indoors.
Do not store grill with fuel tank in a garage or indoors.
Failure to follow these instructions can result in death,
explosion, or fire.
Product Dimensions
Clearance to combustible construction for built-in (combustible
construction) outdoor grills:
WARNING
• A minimum of 12” (30.5 cm) must be maintained between the
outdoor grill hood, sides and back and any combustible
construction.
Built-in models
Fire Hazard
Do not use grill near combustible materials.
Do not store combustible materials near grill.
Doing so can result in death or fire.
27” (68.6 cm), or
36” (91.4 cm)
Select a location that provides minimum exposure to wind and
traffic paths. The location should be away from strong draft areas.
Do not obstruct flow of combustion and ventilation air.
WARNING
26” (60 cm)
25-1/2” (64.8 cm)
23” (58.4 cm)
Fire Hazard
Do not install this grill on or near combustible materials.
Doing so can result in death or fire.
34”
(86.4 cm)
11-1/8”
(28.3 cm)
24-5/8”
(62.5 cm)
1/2”
male NPT
3-5/8”
(9.2 cm)
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Electrical Requirements
Installation Dimensions for Built-in
Outdoor Grill with Insulation Jacket
(combustible enclosure)
Rotisserrie and Grill Light
WARNING
WARNING
Electrical Shock Hazard
Plug into a grounded 3 prong outlet.
Do not remove ground prong.
Do not use an adapter.
Fire Hazard
Do not install this grill on or near combustible materials.
Doing so can result in death or fire.
Do not use an extension cord.
Enclosure and clearance dimensions that are shown must be
used. Given dimensions provide required clearances.
The installation of this grill must conform with the current
standards CSA-Z21.58a-2005, or with local codes.
Failure to follow these instructions can result in death,
fire, or electrical shock.
If codes permit and a separate ground wire is used, it is
recommended that a qualified electrician determine that the
ground path is adequate.
For installations in a combustible enclosure, the insulation jacket
provided with the grill must be used. A ledge on each side or a full
deck beneath the jacket must support the insulation jacket.
Check with a qualified electrician if you are not sure whether the
grill is properly grounded.
Copies of the standards listed may be obtained from:
CSA International
Do not ground to a gas pipe.
8501 East Pleasant Valley Rd.
Cleveland, Ohio 44131-5575
A 120-volt, 60-Hz, AC-only, 15-ampere, fused electrical supply is
required.
6” (15.2 cm)
12” (30.5 cm)
min. clearance
minimum to
for rotisserie
Recommended ground method
any accessory
24”
A
(61.0 cm)
A grounded 3-prong outdoor outlet grounded in accordance with
the National Electrical Code ANSI/NFPA 70 or Canadian Electrical
Code (C22.1) — and local codes and ordinances.
Copies of the standards listed above may be obtained from:
CSA International
5”
(12.7 cm)
Gas line
locations at
rear of grill
7-3/8”
(18.7 cm)
8501 East Pleasant Valley Rd.
Cleveland, Ohio 44131-5575
National Fire Protection Association
One Batterymarch Park
Quincy, Massachusetts 02269
3”
(7.6 cm)
35-1/2”
(90.2 cm)
2” (5.1 cm)
minimum to
open hood
11-5/8”
B
(29.5 cm)
optional custom
access doors
1-1/8”
3-prong polarized ground-
type outdoor outlet
(2.9 cm)
19”
(48.3 cm)
support
surface
3-prong ground
plug
power supply
cord
Combustible enclosure installations
A
ground
prong
Grill size
27” (68.6 cm)
36” (91.4 cm)
B
33” (83.8 cm)
42” (106.7 cm)
25-1/4” (64.1 cm)
34-1/4” (87.0 cm)
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Testing below 1/2 psi (3.5 kPa) or 14 inches (35.5 cm) W.C.
(gauge) or lower:
Gas Supply Requirements
• The grill must be isolated from the gas supply piping system by
closing its individual manual shutoff valve during any pressure
testing of the gas supply piping system at test pressures equal
to or less than 1/2 psig (3.5 kPa).
WARNING
Built-In Outdoor Grills
(combustible construction)
Explosion Hazard
Natural Gas:
Built-in outdoor grill models are equipped for use with Natural gas.
They are design-certified by CSA International for L.P. (propane or
butane) gases with appropriate conversion.
Use a new CSA International approved “outdoor”
gas supply line.
Securely tighten all gas connections.
Built-in models are set for natural gas use and have a pressure
regulator with 1/2” female pipe threads.
If connected to LP, have a qualified person make sure
gas pressure does not exceed 11” (28 cm) water
column.
Examples of a qualified person include:
1/2” grill
gas pipe
licensed heating personnel,
authorized gas company personnel, and
authorized service personnel.
rear of grill
Failure to do so can result in death, explosion, or fire.
fl e xible gas
connector
Observe all governing codes and ordinances.
IMPORTANT: This installation must conform with all local codes
and ordinances. In the absence of local codes, installation must
conform with American National Standard National Fuel Gas
Code ANSI Z223.1 -latest edition or CAN/CGA B149.1 -latest
edition.
The supply line shall be equipped with an approved shutoff valve.
This valve should be located in the same area as the grill and
should be in a location that allows ease of opening and closing.
Do not block access to the shutoff valve. The valve is for turning
on or shutting off gas to the appliance.
IMPORTANT: Grill must be connected to a regulated gas supply.
• Input ratings shown on the model/serial rating plate are for
elevations up to 2,000 feet (610 m). For elevations above 2,000
feet (610 m), ratings are reduced at a rate of 4% for each 1,000
feet (305 m) above sea level. Orifice conversion is required.
Contact KitchenAid Customer Experience Center.
Shutoff valve
“open” position
• Refer to the model/serial rating plate for information on the type
of gas that can be used. If this information does not agree with
the type of gas available, check with your local gas supplier.
gas supply line
To grill
No attempt shall be made to convert the grill from the gas
specified on the model/serial rating plate for use with a different
gas type without consulting the serving gas supplier. The
conversion kits specified must be used.
L.P. gas conversion from a local L.P. gas supply:
Conversion must be made by a qualified person. The qualified
natural gas technician shall provide the L.P. gas supply to the
selected grill location in accordance with the National Fuel Gas
Code NFPA 54 and local codes. To convert to L.P. gas, the
L.P. Gas Conversion Kit No. 4396311 must be used. Follow
Instructions included with the kit.
NATURAL GAS:
Set pressure: 4 inches (10.2 cm) W.C.
Supply pressure: 7-14 inches 17.8 cm to 35.5 cm) W.C. maximum.
L.P. GAS:
L.P. gas conversion using an L.P. fuel tank:
Operating pressure: 11 inches (27.9 cm) W.C.
Supply pressure: 11 to 14 inches (27.9 to 35.5 cm) W.C.
To convert to L.P. gas, the L.P. Gas Conversion Kit No. 4396311
must be used. Follow Instructions included with kit.
An L.P. gas cylinder, not larger than 20 pounds, must be
purchased separately.
Line pressure testing:
Testing above 1/2 psi (3.5 kPa) or 14 inches (35.5 cm) W.C.
(gauge):
• The grill and its individual shutoff valve must be disconnected
from the gas supply piping system during any pressure testing
of that system at test pressures greater than 1/2 psig (3.5 kPa).
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WARNING
INSTALLATION INSTRUCTIONS
Built-In Outdoor Grill Installation
(combustible construction)
Built-In ArchitectTM Series Outdoor Grill
Make gas connections
WARNING
Explosion Hazard
Use a new CSA International approved “outdoor”
gas supply line.
Securely tighten all gas connections.
If connected to LP, have a qualified person make sure
gas pressure does not exceed 11” (28 cm) water
column.
Examples of a qualified person include:
licensed heating personnel,
authorized gas company personnel, and
authorized service personnel.
Fire Hazard
Do not use grill near combustible materials.
Do not store combustible materials near grill.
Doing so can result in death or fire.
Failure to do so can result in death, explosion, or fire.
NOTE: If grill has been converted to L.P. gas, follow instructions in
“If Converted to L.P. Gas” at the end of this section.
A combination of pipe fittings must be used to connect the grill
to the existing gas line.
IMPORTANT: The built-in outdoor grill for use in a combustible
enclosure, also includes an insulated jacket which must be used
for proper installation. See “Product Dimensions” section for cutout
dimensions.
• If local codes permit, use an outdoor flexible stainless steel
tubing gas connector, design-certified by CSA International, to
connect the outdoor grill to the rigid gas supply line. 5/8”
diameter line is recommended. Using a wrench to tighten,
connect the gas supply to the outdoor grill. Use pipe joint
compound on all non-flared male threads. Do not kink or
damage the flexible connector when moving the outdoor grill.
WARNING
• Pipe-joint compounds suitable for use with L.P. gas must be
used. Do not use Teflon® tape.
Fire Hazard
Do not install this grill on or near combustible materials.
Doing so can result in death or fire.
1/2” grill
gas pipe
rear of grill
WARNING
Excessive Weight Hazard
fl e xible gas
connector
Use two or more people to move and install grill.
Failure to do so can result in back or other injury.
1. Open shutoff valve in the gas supply line. The valve is open
when the handle is parallel to the gas pipe.
valve open
Natural Gas Use
This installation must conform with local codes and ordinances. In
the absence of local codes, installations must conform with either
the National Fuel Gas Code ANSI Z223.1 -latest edition, or
CAN/CGA-B149.1 Natural Gas and Propane installation code.
valve closed
1. Place outdoor grill and insulated jacket into the enclosure, but
leave enough room between back of the outdoor grill and
insulated jacket to connect to gas supply and light plug.
® Teflon is a registered trademark of E.I. Du Pont de Nemours and Company.
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2. Test all connections by brushing on an approved noncorrosive
leak-detection solution. Bubbles will show a leak. Correct any
leak found.
2. Plug the single-prong plug into the receptacle on the left under-
side of the grill.
single prong
plug
Assemble Cooking Area
1. Open the hood.
2. For models equipped with rotisserie, remove the rotisserie’s
skewer from the grill.
3. Lift grill grates off of grill area and set aside.
3. Plug the three-prong plug into a grounded three-prong outlet
under the grill inside the cabinet area.
4. Remove sear plates and set aside.
4. The ignitor battery is not factory installed. A 9 volt alkaline battery
is located in the accessory box on the grill grate. Install battery at
this time per the instructions in “Replacing the Ignitor Battery”
section.
sear plate
5. Gently slide grill completely into outdoor enclosure.
6. Now go to the “Check and Adjust the Burners” section.
If Converted to L.P. Gas
5. Remove tiedowns from burners and warming shelf.
warming shelf
WARNING
remove
tiedowns
Explosion Hazard
6. Reinstall sear plates. Make sure sear plates are resting on pins.
Use a new CSA International approved “outdoor”
gas supply line.
Securely tighten all gas connections.
If connected to LP, have a qualified person make sure
gas pressure does not exceed 11” (28 cm) water
column.
pins
Plug in grill light
Examples of a qualified person include:
licensed heating personnel,
authorized gas company personnel, and
authorized service personnel.
WARNING
Failure to do so can result in death, explosion, or fire.
1. Make gas connections.
L.P./Propane: A 20 lb. L.P. tank must be purchased separately.
Install the tank into the compartment below the grill and screw
the hose/regulator assembly to tank as shown.
Electrical Shock Hazard
Plug into a grounded 3 prong outlet.
Do not remove ground prong.
Do not use an adapter.
The pressure regulator and hose assembly supplied with the
L.P. conversion kit must be used.
hose regulator
assembly
Do not use an extension cord.
2. Turn on the gas supply.
Wait a few minutes for gas to
move through the gas line.
Failure to follow these instructions can result in death,
fire, or electrical shock.
1. This built-in outdoor grill comes with a power transformer plug
assembly for the grill light. Feed the single-prong plug through the
hole in the left back side of the insulated jacket.
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6. Tighten air shutter adjustment screw.
7. Replace burner sear plates and grates.
8. Ignite burner to check flames. See “Sear burner flame
characteristics.”
3. Test all connections by brushing on an approved noncorrosive
leak-detection solution. Bubbles will show a leak. Correct any
leak found.
4. Go to “Check and Adjust the Burners” section.
Low flame adjustment:
If flame goes out on the “LO” setting, the low flame setting must
be adjusted.
Check and Adjust the Burners
The burners are tested and factory-set for most efficient operation.
However, variations in gas supply and other conditions may make
minor adjustments to air shutter or low flame setting necessary.
1. Turn off the valve and wait until grill and burners are cool.
2. Remove grill grates, sear plates.
3. Light grill using information in the “Grill Use” section.
4. Turn burner to its lowest setting and remove knob.
5. Hold valve stem with pliers and insert a thin flat-blade
screwdriver into the shaft.
6. Watch the flame and slowly turn the screwdriver counter-
clockwise.
7. Adjust flame to minimum stable flame.
It is recommended that a qualified person make burner
adjustments.
NOTE: No adjustment can be made to the rotisserie burner (not
used on all models).
Checking and adjusting the grill burner flames requires removing
the grate and sear plates.
valve stem
Sear burner flame characteristics:
The flames of the grill burners and surface burners (not used on
all models) should be blue and stable with no excessive noise or
lifting (L.P./propane gas flames will have a slightly yellow tip). A
yellow flame indicates not enough air. If flame is noisy or lifts
away from the burner, there is too much air. Some yellow tips on
fl ames when the burner is set to HI setting are acceptable as long
as no carbon or soot deposits appear.
8. Replace the control knob and turn off the burner.
9. Repeat Steps 3 through 8 for each burner if needed.
10. Replace the sear plates and grates after the burners have
cooled.
Check that burners are not blocked by dirt, debris, insect nests,
etc. and clean as necessary. If they are clean, adjust air shutters
as needed.
IMPORTANT: Before adjusting air shutters, let burners cool down.
Adjusting the air shutters:
1. Light grill using information in the “Grill Use” section.
2. Observe flame to determine which burners need adjustment
and how the flame is acting. See “Sear burner flame
characteristics” above.
3. Turn off the valve and wait until grill and burners are cool.
4. Remove grill grates, sear plates.
5. Remove burner and loosen air shutter adjustment screw.
a. If flame is yellow (not enough air), turn air shutter counter-
clockwise.
b. If flame is noisy or lifts away from burner (too much air), turn
air shutter clockwise.
Adjustment should be from 1/8” to 1/4”.
air shutter
adjustment screw
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2. For outdoor grills using gas supply source other than L.P. gas
cylinder:
Turn the shut off valve to open position from the front of gas
supply line.
OUTDOOR GRILL USE
Using your Outdoor Grill
Lighting the grill
WARNING
grill burner
control knob
Explosion Hazard
rotisserie burner
ignitor
Do not store fuel tank in a garage or indoors.
Do not store grill with fuel tank in a garage or indoors.
control knob
battery
grill burner
control knob
Failure to follow these instructions can result in death,
explosion, or fire.
1. Do not lean over the grill.
2. Select the burner you want to lite and push the grill burner
control knob in. Turn the knob to “LITE/HI” while continuing to
hold it in.
WARNING
3. You will hear the “snapping” sound of the spark. When burner is
lit, release the knob. Turn knob to desired setting.
Repeat for each of the other burners as needed.
IMPORTANT:
If burner does not light immediately, turn the burner knob to “OFF”
and wait 5 minutes before relighting.
Fire Hazard
Do not use grill near combustible materials.
Do not store combustible materials near grill.
Doing so can result in death or fire.
Manually lighting main grill burners
1. Do not lean over the grill.
2. Remove the manual lighting extension from inside the drip tray.
3. Attach a match to the clip.
WARNING
Food Poisoning Hazard
4. Strike the match to light it.
5. Guide the lit match between the grill grate and one of the slots
in the sear plate.
Do not let food sit on grill for more than one hour
before or after cooking.
Doing so can result in food poisoning or sickness.
Prepare the gas supply
1. Open the hood completely. Do not light burners with the hood
closed.
2. Make sure control knobs are turned to OFF. The drip pan must
be in place and pushed all the way to the back.
6. Push in and turn the burner knob to “LITE/HI” for the burner
closest to the lit match. The burner will light immediately. When
burner is lit, turn knob to desired setting.
7. Repeat steps 3 through 6 for each main burner.
8. Remove match and replace manual lighting extension inside
the drip tray.
drip pan
IMPORTANT:
Turn the gas supply on:
If burner does not light immediately, turn the burner knob to “OFF”
and wait 5 minutes before relighting.
1. For outdoor grills using an L.P./ propane gas cylinder:
Slowly open the cylinder valve; do not “snap” open.
If any burners do not light after attempting to manually light them,
contact the KitchenAid Customer Experience Center.
NOTE: If flow limiting device does activate, your grill may not
light. If your grill does light, the flames will be low and will not
heat properly. Turn cylinder valve and all control knobs off and
wait 30 seconds. After shutting off the cylinder, very slowly open
cylinder valve and wait 5 seconds before lighting.
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To avoid product damage when not using the rotisserie, remove
motor and store indoors. Remove spit rod and forks. Store out of
reach of children.
Using the Rotisserie
rotisserie burner
rotisserie
fork
spit rod
motor
Lighting the rotisserie burner
1. Do not lean over the grill.
2. Push in the rotisserie burner knob and turn the knob to
“LITE/HI”.You will hear the “snapping” sound of the spark.
3. When the rotisserie burner lights, continue to hold the knob in
for another 10 seconds, then release the knob and burner will
stay lit.You will hear the “snapping” sound of the spark until the
knob is released.
For best cooking results, do not use main grill burners when using
the rotisserie.
IMPORTANT: If the rotisserie burner does not light immediately,
turn the burner knob to “OFF”, wait 5 minutes before relighting.
The rotisserie system is designed to cook food from the rear using
intense, searing infrared heat.
Manually lighting rotisserie burner
1. Do not lean over the grill.
2. Remove the manual lighting extension from inside the drip tray.
3. Attach a match to the clip.
1. Remove warming shelf.
2. Mount rotisserie motor on the grill’s mounting bracket. Position it
securely into support bracket slots.
3. To load the spit rod, slide one of the rotisserie forks onto the spit
rod with prongs facing away from handle.
4. Strike the match to light it.
4. Push spit rod through the center of the food, then slide second
5. Gently hold the lit match close to the rotisserie burner.
6. Push in and turn the rotisserie burner control knob to “LITE/HI”.
Hold this knob in for 10 seconds after the burner is lit.You will
hear the “snapping” sound of the spark until after the knob is
released.
rotisserie fork into position.
5. Center the food and rotisserie forks on spit rod and tighten wing
nuts on the rotisserie forks. If necessary, secure loose food
portions with butcher’s string only.
6. Once the food is positioned on spit rod, place pointed end of
rod into rotisserie motor and lower spit rod onto supports at
either side of the grill.
IMPORTANT: If the rotisserie burner does not light immediately,
turn the rotisserie burner control knob to “OFF” and wait 5 minutes
before relighting.
light
7. Plug single-prong plug into rotisserie motor.
WARNING
7. Remove the match and replace the manual lighting extension
inside the drip tray.
Electrical Shock Hazard
Plug into a grounded 3 prong outlet.
Do not remove ground prong.
Do not use an adapter.
Do not use an extension cord.
Failure to follow these instructions can result in death,
fire, or electrical shock.
8. Plug three-prong rotisserie plug into a grounded three prong
outlet.
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Using the grill light (on some models)
Cooking Methods
For optimal use of the Sure SearTM system, the following cooking
methods are recommended.
1. The power transformer must be plugged in per the instructions
in the “Plug in Grill Light” section..
2. Press the light button on the control panel to turn “on” or “off.”
Direct Heat
Cooking by Direct Heat means the food is placed on grill grates
directly above lighted burners. Hood position affects total cooking
time.
Direct Heat sears the food. Searing is a process that seals natural
juices in food by cooking with intense heat for a short period of
time. While juices stay inside, the outside is browned with a
fl avorful grilled coating.
Indirect Heat
light
button
For best results, do not select the Indirect Heat cooking method
when it is windy.
Cooking by Indirect Heat means the food is placed on the grill
grate above an unheated burner, allowing heat from lighted
burner(s) on either side to cook the food.
If possible, turn on two burners. Cook with the hood down. This
will shorten the cooking time.
OUTDOOR GRILLING TIPS
WARNING
Food Poisoning Hazard
Indirect Cooking
Place food only on the grill grate over the
OFF burners.
Do not let food sit on grill for more than one hour
before or after cooking.
Doing so can result in food poisoning or sickness.
Burner
1
27" grill ON
36" grill ON
2
3
4
—
—
Before Grilling
• Thaw food items before grilling.
• Preheat grill on high (use all grill burners) 7-10 minutes. The
hood must be closed during preheating. Do not use back
rotisserie burner for preheating. Preheating provides the high
heat needed to brown and seal the juices.
OFF
OFF
—
ON
• Shorten the preheat time when grilling high-fat cuts of meat or
poultry, such as chicken thighs. This will help reduce flare-ups.
• Lightly oil the grill or the food when cooking low-fat cuts of meat,
fi sh or poultry, such as lean hamburger patties, shrimp or
skinless chicken breasts.
• Too much oil can cause gray ash to deposit on food.
• Trim excess fat from meats prior to cooking to prevent flare-ups.
• Make vertical cuts at 2” intervals around the fat edge of meat to
help prevent the meat from curling while cooking.
• Add seasoning or salt only after the cooking is finished.
During Grilling
• Turn foods only once. Juices are lost when meat is turned
several times.
• Turn meat just when juices begin to appear on the surface.
• Avoid puncturing or cutting the meats to test doneness. This
allows juices to escape.
• It may be necessary to lower the heat setting for foods that cook
a long time or are marinated or basted in a sugary sauce.
• If using a high flame, add barbecue sauce only during the last 10
minutes of cooking to avoid burning the sauce.
• The degree of doneness is influenced by the type of meat, cut of
meat (i.e. size, shape and thickness), heat setting selected, and
length of time on the grill.
• With the grill cover open the cooking time will be longer.
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Grilling chart
• Knobs have High, Medium and Low setting for flame adjustment.
• Remove excess fat from edge of chops and steaks. Score
remaining fat at 2-inch intervals to prevent curling.
• Heat settings indicated are approximate.
• When 2 temperatures are provided, example: Medium to
Medium-Low, start with the first and adjust to how it is cooking.
• Grilling time based on heating two adjacent burners with food
placed on grate directly above burners (Direct).
• Cooking times may vary from chart times depending on the type
of fuel, natural gas or L.P..
• Timings are affected by weather conditions.
Cooking Method/
Burner Setting
Food
Beef
Time
Special Instructions
Grill, turning once.
Hamburgers
DIRECT
Medium
Medium (160°F)
10-15 minutes total
1/2 to 3/4 inch thick
Roasts
INDIRECT
Rib Eye, Sirloin
Medium/OFF/
Medium
Med-Rare (145°F) to Medium (160°F) Tent with foil first 45-60 minutes
32-40 minutes per lb. of cooking time.
Steaks
Porterhouse, Rib
T bone, Top Loin
Sirloin
DIRECT
Medium
Med-Rare (145°F) to Medium (160°F) Rotate steaks 1/4 turn to create
11-16 minutes total
criss-cross grill marks.
1 inch
Porterhouse, Rib
T bone, Top Loin
Sirloin
DIRECT
Medium
Med-Rare (145°F) to Medium (160°F)
18-25 minutes total
1-1/2 inch
Top Round or
Shoulder/Chuck
(London Broil)
1-1/2 inch thick
DIRECT
Medium
Med-Rare (145°F) to Medium (160°F)
22-29 minutes total
Flank
1/2 inch thick
DIRECT
Medium
Med-Rare (145°F)
11-16 minutes total
Pork
Chops, 1 inch thick
DIRECT
Medium (160°F)
Medium to Med-Low
12-20 minutes total
1-1/2 inch thick
DIRECT
Medium (160°F)
Medium to Med-Low
30-40 minutes total
Ribs
INDIRECT
Med/OFF/Med
Medium (160°F)
40-60 minutes total
Grill, turning occasionally. During last few
minutes brush with barbecue sauce if
desired. When done, wrap in foil.
2-1/2 to 4 lbs.
Roast. Boneless
Tenderloin 1 lb
DIRECT
Medium
Medium (160°F)
18-22 minutes total
Turn during cooking to brown on all sides.
Ham, Half
INDIRECT
Med/OFF/Med
Reheat (140°F)
2 – 2-1/2 hours total
Wrap entire ham in foil and put on grill
without pan or drip pan.
8 to 10 lbs.
Ham Steak
Precooked
1/2 inch thick
DIRECT
Preheat Medium
Grill Medium
Reheat (140°F)
7-10 minutes total
Hot Dogs
DIRECT
Medium
Reheat (145°F)
5-10 minutes total
Slit skin if desired.
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Cooking Method/
Burner Setting
Food
Time
Special Instructions
Chicken
Breast
Boneless
Pieces
2 to 3 lbs.
DIRECT
Medium
(170°F)
15-22 minutes total
For even cooking, pound to 3/4 inch.
Start bone side down.
DIRECT
Med-Low to Medium
breast (170°F)
thigh (180°F)
18-25 minutes total
Lamb
Chops and Steaks
Loin, Rib, Sirloin
1 inch thick
DIRECT
Medium
Med-Rare (145°F) to Medium (160°F)
10-20 minutes total
1-1/2 inches thick
DIRECT
Medium
Med-Rare (145°F) to Medium (160°F)
16-20 minutes total
Fish And Seafood
Fillets, Steaks, Chunks
Halibut, Salmon, Swordfish
8 oz.
DIRECT
Medium
4-6 minutes per each
1/2 inch thickness of fish
Grill, turning once. Brush grill with oil to
keep from sticking. Remove when inside is
opaque and flaky with skin easily removed.
Whole
Catfish, Rainbow Trout
8 - 11 ounces
DIRECT
High
5-7 minutes per side
4-8 minutes total
Grill, turning once. Brush grill with oil to
keep from sticking. Remove when inside is
opaque and flaky with skin easily removed.
Shellfish,
Scallops,
Shrimp
DIRECT
Medium
Turkey
Whole Breast
(bone-in)
INDIRECT
HI/OFF/HI
(170°F)
14-18 minutes per lb.
Tent with foil until last 30 minutes of
cooking time.
One Half Breast
(bone-in)
INDIRECT
Medium/OFF/Medium
(170°F)
25-30 minutes per lb.
Start skin side down.
Whole
INDIRECT
HI/OFF/HI
breast (170°F)
thigh (180°F)
Less than 11 pounds.
7 to 12 lb.
11-16 minutes per lb.
Fresh Vegetables
Corn on the cob
DIRECT
Medium
20-25 minutes total
7-10 minutes total
8-20 minutes total
Soak in cold water 20 min. Do not husk.
Shake off excess water.
Eggplant
DIRECT
Medium
Wash & cut into 1/2 inch slices or
lengthwise. Brush with olive oil.
Onion, 1/2 inch thick
DIRECT
Medium
Grill, turning once. Brush with olive oil.
Put a skewer through several slices to
hold together.
Potatoes
Sweet, whole
DIRECT
Medium
40-70 minutes total
Wrap individually in heavy-duty foil.
Grill, rotating occasionally.
Baking, whole
High
45-90 minutes total
15-22 minutes total
Peppers, roasted
DIRECT
High
Wash and place on grill whole. Char skin
all around. Cool in a paper bag or plastic
wrap to loosen blackened skin. Peel and
remove seeds.
Squash, summer
Zucchini
DIRECT
Medium
7-10 minutes total
20-25 minutes total
Wash & cut into 1/2 inch slices or
lengthwise. Brush with olive oil.
Roasted Garlic
DIRECT
Medium
Cut off top, drizzle with olive oil and
wrap in double layer of foil.
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Trussing Poultry for the Rotisserie
Rotisserie Cooking Tips
1. Load the spit rod by sliding one of the forks on the rod, with the
prongs facing away from the rod handle. Tighten the screw to
keep it from slipping.
2. Push the rod through the center of the bird.
3. Cut 24” of kitchen twine and center it under the bird, breast
side up.
4. Wrap each end of the twine around the wings; catch each wing
tip. Bring the twine tightly together at the top of the breast and
knot. Do not cut off the extra twine.
(Rotisserie available on some models)
WARNING
Food Poisoning Hazard
Do not let food sit on rotisserie for more than one hour
before or after cooking.
Doing so can result in food poisoning or sickness.
5. Cut another 20 inches of string and lay it under the back of the
bird. Wrap it around the tail then around the spit rod, cinching
tightly.
6. Cross the legs on top of spit rod; tie twine around the crossed
legs.
7. Connect the twine holding the legs to the twine holding the
wings and knot. Cut off any bits of hanging twine.
8. Slide the second fork pushing the tines into the drumsticks.
9. Center the food and forks on the rod and tighten the thumb-
screws. The bird should not rotate or be loose in any way.
Rotisserie cooking rotates food in front of the rotisserie burner,
creating an intense heat for searing the outside and sealing in
natural juices.
• The rotisserie burner reaches cooking temperatures in about one
minute. Do not preheat when using the rotisserie.
• Select tender meat and poultry.
• Allow at least 1 inch space between rotisserie burner and the
food.
• To make cleanup easier, place a pan under the food to catch
drippings.
• The cover can be opened or closed, but when using the rotis-
serie with the smoker the cover should be closed.
• Add barbecue sauce or glaze only during the last 10 minutes of
cooking to prevent sauce from burning.
Rotisserie Chart
• Use a portable meat thermometer to check internal doneness of the item.
• Turn off rotisserie burner when meat thermometer reads 5°F lower than desired
internal temperature. Continue rotating, hood closed, for 10 minutes before carving.
• Timing is affected by weather conditions such as wind and outside temperature.
Internal Doneness
or Temperature (°F)
Approximate
Grilling Time
Food
Beef
Roasts
Rib Eye
Weight
4-6 lbs.
Med-Rare (145°F)
Medium (160°F)
15-20 min. per lb.
20-25 min. per lb.
Sirloin Tip
Rib, boneless
Poultry
Chicken
3-6 lbs.
breast (170°F)
thigh (180°F)
25-30 min. per lb.
11-20 min. per lb.
Turkey, whole
7-10 lbs.
breast (170°F)
thigh (180°F)
Lamb
Boneless Leg
4-7 lbs.
4-6 lbs.
Medium (160°F)
Medium (160°F)
20-25 min. per lb.
20-23 min. per lb.
Pork
Loin roast,
boneless
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OUTDOOR GRILL CARE
Stainless Steel
Replacing the ignitor battery
IMPORTANT: Do not use soap-filled scouring pads, abrasive
cleaners, Cooktop Polishing Creme, steel wool, gritty wash cloths
or paper towels.
If ignitors stop sparking, the battery should be replaced.
1. Push in and up at bottom of battery tray. Pull battery out.
Cleaners should not contain chlorine. Damage may occur.
Rub in direction of grain to avoid scratching or damaging the
surface.
Food spills should be cleaned as soon as entire grill is cool. Spills
may cause permanent discoloration.
• Use Stainless Steel Cleaner & Polish (Part No. 4396095). See
“Requesting Assistance or Service” section to order.
• Use a mild liquid detergent or all-purpose cleaner according to
label instructions.
lift up and slide
out tray
• Rinse with clean water and dry at once with soft, lint-free cloth to
avoid spots and streaks.
• Use vinegar to remove hard water spots. Rinse with water and
dry thoroughly.
• Use a glass cleaner to remove fingerprints.
2. Remove battery and replace with alkaline 9-volt battery.
3. Slide battery tray back into compartment; it will lock into place.
Grill grates
Changing the light bulb (on some models)
IMPORTANT: Never use a steel or fiber scraper on grill grates.
Immediately after you are finished cooking, loosen food soil with a
brass bristle brush. Turn all burners to “HI” for 10-15 minutes with
the hood closed to burn off food soil. Turn off all burners, raise the
hood and let grates cool. Use the brass bristle brush to remove
ash from the grill grates.
1. Unplug light.
2. To remove glass light cover, remove screw and gently pry
downward with a small flat blade screwdriver at the left edge of
the cover, near the screw, and pull away from the retainer.
When completely cool, grill racks can be removed for thorough
cleaning. Clean them with a mild detergent and warm water.
remove screw
For baked-on soil, prepare a solution of 1 cup (250 mL) ammonia
to 1 gallon (3.75 L) water. Soak grates for 20 minutes, then rinse
with water and dry completely.
Warming Shelf
• Use a mild liquid detergent (such as a dish detergent) or an all-
purpose cleaner, following the label instructions. Rinse with clean
water and dry with soft, lint-free cloth.
3. Remove bulb from socket.
4. Replace bulb with a new 12-volt, 10-watt maximum, halogen
bulb using a tissue or wearing cotton gloves to handle the bulb.
Do not touch the bulb with bare fingers.
• For tough spots or baked-on grease, use Whirlpool Degreaser
(Part No. 31552), a commercial degreaser designed for stainless
steel. See “Requesting Assistance or Service” section to order.
5. Replace glass light cover by placing end without clip into the
clip mounted on the grill, snap the screw end into place and
tighten the screw.
IMPORTANT: Make sure gas supply is off and all control knobs
are in the “OFF” position.
6. Plug in light.
Exterior
The quality of this material resists most stains and pitting,
providing that the surface is kept clean and protected.
Cleaning
General Cleaning
• Apply stainless steel polish to all non-cooking areas before first
use. Re-apply after each cleaning to prevent permanent damage
to surface.
• Cleaning should always be followed by rinsing with clean warm
water.
IMPORTANT: Before cleaning, make sure all controls are off and
the grill is cool. Always follow label instructions on cleaning
products.
For routine cleaning, wash with soap and water using a soft cloth
or sponge. Rinse with clean water and dry at once with a soft, lint-
free cloth to avoid spots and streaks.
• Wipe the surface completely dry with a soft cloth.
• For tough spots or baked-on grease, use Whirlpool Degreaser
(Part No. 31552), a commercial degreaser designed for stainless
steel. See “Requesting Assistance or Service” section to order.
Never use steel wool to clean the grill, as it will scratch the
surface.
Use vinyl grill cover, available from your local dealer, to protect
fi nish from weather. See “Accessories” section.
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Control panel graphics
Interior
IMPORTANT: Do not use steel wool, abrasive cleaners or oven
cleaner.
Discoloration of stainless steel on these parts is to be expected,
due to intense heat from the burners.
Do not spray cleaner directly onto panel.
• Cleaning should always be followed by rinsing with clean, warm
water.
• Use a mild liquid detergent or all-purpose cleaner, following label
instructions. Rinse with clean water and dry completely with a
soft, lint-free cloth.
• A heavy-duty scrub sponge can be used with mild cleaning
products. Always rub in the direction of the grain.
• For small, difficult-to-clean areas, use Whirlpool Degreaser (Part
No. 31552), a commercial degreaser designed for stainless steel.
See “Requesting Assistance or Service” section to order.
Clean around the burner labels gently; scrubbing may remove
printing.
• Wash with mild detergent, using a soft cloth and warm water.
Rinse and dry.
Rotisserie spit rod handle
(On some models)
• Do not use steel wool, abrasive cleaners or oven cleaner.
• Wash with mild detergent, using a soft cloth and warm water.
Rinse and dry.
U-shaped burners
Rotisserie spit rod and forks
* Clean the exterior of the burner with a wire brush.
* Clear any clogged burner ports with a straightened paper clip.
Never use a toothpick as it may break off and clog the port.
* Use a flashlight to inspect into the burner through the burner
inlet to ensure there is no blockage. If any obstruction is seen,
use a metal coat hanger that has been straightened to clear
them.
(On some models)
• Wash with mild detergent, using a soft cloth and warm water.
Rinse and dry.
• For stubborn areas, use a multi-purpose cleaner, a heavy-duty
scrub sponge or mild abrasive cleaner.
After inspecting the inside of burner for blockage, reassemble
burner by sliding the middle tube of burner over orifice. Insert tabs
on the burner bracket into the holes in burner support.
Accessories
Custom Access Door Kits are available from your dealer.
27” (68.6 cm): Door Kit No. KBAD271SSS
30” (76.2 cm): Door Kit No. KBAD301SSS
36” (91.4 cm): Door Kit No. KBAD361SSS
burner bracket
tab
orifice
Vinyl Grill Covers are available from your dealer.
Built-in models:
27” (68.6 cm): Cover No. 4396323
36” (91.4 cm): Cover No. 4396325
holes
burner support
Drip tray
IMPORTANT: The drip tray should only be removed when grill is
completely cool.
The full-width drip tray collects grease and food particles that fall
through the grill. Remove tray and set on a flat surface.
• Wipe excess grease with paper towels.
• Use mild detergent, warm water. Rinse and dry thoroughly.
Replace tray.
• Clean often to avoid grease build-up.
Knobs, plastic and flange area around knobs
IMPORTANT: Do not use steel wool, abrasive cleaners, or oven
cleaner.
Do not soak knobs.
• Wash with mild detergent, using a soft cloth and warm water.
Rinse and dry.
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®
KITCHENAID GAS GRILL WARRANTY
ONEYEAR LIMITED WARRANTY
For one year from the date of purchase, when this grill is operated and maintained according to instructions attached to or
furnished with the product, KitchenAid will pay for factory specified parts and repair labor to correct defects in materials or
workmanship. Service must be provided by a KitchenAid designated service company.
SECONDTHROUGH FIFTHYEAR LIMITED WARRANTY ON PARTS
In the second through fifth years from the date of purchase when this grill is operated and maintained according to
instructions attached to or furnished with the product, KitchenAid will pay for factory specified parts to correct defects in
materials or workmanship.
LIFETIME LIMITED WARRANTY ON STAINLESS STEEL COMPONENTS
For the life of the product, when this grill is operated and maintained according to instructions attached to or furnished with
the product, KitchenAid will pay for replacement of the stainless steel body housing due to defective materials or
workmanship. For the life of the product, when this grill is operated and maintained according to instructions attached to or
furnished with the product, KitchenAid will pay for replacement parts for the stainless steel grill burners.
ITEMS KITCHENAID WILL NOT PAY FOR
1. Service calls to correct the installation of your grill, to instruct you how to use your grill, to replace or repair house fuses
or to correct house wiring or plumbing.
2. Damages to the finish, such as scratches or discoloration that may occur during normal use.
3. Repairs when your major appliance is used for other than normal, single-family household use.
4. Damage resulting from accident, alteration, misuse, abuse, fire, flood, acts of God, improper installation, installation not in
accordance with electrical or plumbing codes, or use of products not approved by KitchenAid.
5. Conversion kit or service call for the conversion of your gas grill from natural gas to L.P./propane or from L.P./propane to
natural gas.
6. Replacement parts or repair labor costs for units operated outside the United States.
7. Pickup and delivery.This grill is designed to be repaired in the home.
8. Repairs to parts or systems resulting from unauthorized modifications made to the appliance.
9. Expenses for travel and transportation for product service in remote locations.
10. The removal and reinstallation of your appliance if it is installed in an inaccessible location or is not installed in
accordance with published installation instructions.
11. Any labor costs after the first year.
12. Damage resulting from normal wear and tear of your gas grill.
DISCLAIMER OF IMPLIED WARRANTIES; LIMITATION OF REMEDIES
CUSTOMER’S SOLE AND EXCLUSIVE REMEDY UNDERTHIS LIMITED WARRANTY SHALL BE PRODUCT REPAIR AS PROVIDED
HEREIN. IMPLIED WARRANTIES, INCLUDING WARRANTIES OF MERCHANTABILITY OR FITNESS FOR A PARTICULAR
PURPOSE, ARE LIMITEDTO ONEYEAR ORTHE SHORTEST PERIOD ALLOWED BY LAW. KITCHENAID SHALL NOT BE LIABLE
FOR INCIDENTAL OR CONSEQUENTIAL DAMAGES. SOME STATES AND PROVINCES DO NOT ALLOWTHE EXCLUSION OR
LIMITATION OF INCIDENTAL OR CONSEQUENTIAL DAMAGES, OR LIMITATIONS ONTHE DURATION OF IMPLIED
WARRANTIES OF MERCHANTABILITY OR FITNESS, SOTHESE EXCLUSIONS OR LIMITATIONS MAY NOT APPLYTOYOU.THIS
WARRANTY GIVESYOU SPECIFIC LEGAL RIGHTS ANDYOU MAY ALSO HAVE OTHER RIGHTS, WHICH VARY FROM STATETO
STATE.
Outside the 50 United States, this warranty does not apply. Contact your authorized KitchenAid dealer to determine if another
warranty applies.
If you need service, first see the “Troubleshooting” section of the Use & Care Guide. After checking “Troubleshooting,”
additional help can be found by checking the “Assistance or Service” section or by calling KitchenAid. In the U.S.A.,
call 1-800-422-1230.
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Requesting Assistance or Service
To avoid unnecessary service calls, please
check the “Grill” section. It may save you the
cost of a service call. If you still need help,
follow the instructions below.
If you need assistance or service in U.S.A.
Call toll-free at 1-800-422-1230, our consultants are
available to assist you.
When calling: Please know the purchase date, and
the complete model and serial number
of your appliance This information will
help us better respond to your request.
Use and maintenance procedures
Accessory and repair parts sales
Specialized customer assistance (Spanish
speaking, hearing impaired, limited vision, etc.)
Referrals to local dealers, service companies, and
repair parts distributors
•
•
•
•
KitchenAid designated service technicians are
trained to fulfill the product warranty and provide
after-warranty service, anywhere in the United
States.
To locate the designated KitchenAid service
company in your area, you can also look in your
telephone directoryYellow Pages.
Our consultants provide assistance with:
Features and specifications on our full line
of appliances
•
Installation information
•
If you need replacement parts
To locate factory-authorized parts in your area, call
1-800-422-1230 for your nearest authorized service
center, or KitchenAid Factory Service at
1-800-442-1111.
If you need to order replacement parts, we recom-
mend that you only use factory-authorized parts.
These parts will fit right and work right, because
they are made to the same exacting specifications
used to build every new KitchenAid appliance.
For further assistance
If you need further assistance, you can write to
KitchenAid with any questions or concerns at:
KitchenAid Brand Home Appliances
Customer Experience Center
c/o Correspondence Dept.
2000 North M-63
Benton Harbor, MI 49022-2692
Please include a daytime phone number in your
correspondence.
Part No. 9763755 Rev. B
© 2007 KitchenAid.
® Registered Trademark/Trademark of
KitchenAid U.S.A.
®
Printed in U.S.A
®
03/2007
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