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General| Brand | Capt'n Cook |
|---|---|
| Model | BCC5BO14ALP |
| Category | Grill |
| Language | English |
Instruction for the assembler/installer to leave manual with the consumer.
Instruction for the consumer to keep the manual for future reference.
Instruction to record the serial number for reference (located on silver CSA label).
Consequences of non-compliance: fire, explosion, serious injury, death, or property damage.
Requirement to read the entire manual before use for proper assembly, installation, and maintenance.
Use grill at least 3 feet from walls, surfaces, and combustible objects. Avoid ignition sources.
This gas appliance is designed for outdoor use only.
Never obstruct ventilation air flow around the grill housing.
Never disconnect gas regulator or fittings while grill is lit to prevent fire or explosion.
Do not store or use gasoline or other flammable liquids/vapors near appliances.
Do not store an unconnected LP cylinder near this or any other appliance.
LPG models require Liquid Propane Gas; NG models require Natural Gas only. Conversion is hazardous.
Keep regulator hose away from hot surfaces and grease. Inspect hose for damage before each use.
Product combustion byproducts and brass components contain chemicals known to cause cancer or reproductive harm.
Never use charcoal or lighter fluid in this gas grill.
Inspect Grease Tray/Receptacle and grill bowl for grease buildup to prevent grease fires.
Lists necessary tools for assembling the grill, including gloves, eyewear, and pliers.
Details compliance requirements with local and national codes for grill installation.
Procedure to clean burner tubes to prevent flashback fires, recommended monthly.
Instructions for attaching casters (with and without brake) to the cart seat using washers and screws.
Steps to attach the side shelf and side burner frame to the main grill body using screws.
Procedure to install the side burner's gas valve, control knob seat, and timer components.
Steps for attaching door handles and installing the grease receptacle to the grill cart.
Instructions for attaching the NG regulator and 12-foot hose to the right cart side panel.
Steps to install the ignitor battery and secure the LP gas cylinder with the fasten strap.
Procedure to check spark electrode tip positioning for proper ignition of main, sizzle, and warmer burners.
Procedure to check and adjust the spark electrode gap for the side burner.
Steps to place cooking grids, warming rack, side burner parts, and pot support.
Guidelines for selecting, using, and maintaining LP gas tanks, including OPD features and safety regulations.
Warnings regarding spare LP tank storage, filling, and placement of the appliance.
Information on reputable exchange services and requirements for OPD safety feature-equipped tanks.
Procedure for safely testing LP gas tanks and connections for leaks using a soap solution.
Steps to properly secure a 20lb LP gas tank within the grill cart using the fastening strap.
Instructions for connecting the regulator and hose to the LP gas tank and checking for leaks.
Procedure to test all gas connections for leaks using a soap solution before lighting.
Steps to safely disconnect the LPG tank valve and detach the regulator/hose assembly.
Instructions for connecting the 12' Natural Gas hose to the NG regulator and home gas supply.
Safety guidelines for natural gas grills, including pressure settings and pipe sealing requirements.
Procedure to test natural gas connections for leaks using a soap solution before use.
Steps to light main burners using the electric ignitor or by match, including pre-lighting checks.
Procedure for lighting the side burner, following main burner steps and using the control knob.
Steps to light the warmer burner using the electric ignition button and hold for flame protection.
Instructions on how to set and use the mechanical 60-minute timer for the warmer.
Steps for manually lighting the grill using a match and lighting stick through cooking grids.
Steps to diagnose and resolve issues when the grill fails to ignite, including gas supply and alignment checks.
Procedure to purge air from the gas line and reset the regulator's excess gas flow device.
Steps to take in case of a flashback fire, including shutting off gas and cleaning burners.
Instructions for washing cooking grids with mild soap and water solution.
Procedure to remove grease and wash the grease tray/receptacle with mild soap and water.
Instructions for cleaning grease buildup from the inside of the grill lid.
Steps for thorough grill cleaning every 3 months to minimize grease fire risk and maintain shape.
Guidelines for preserving stainless steel finish using appropriate cleaners and avoiding abrasive materials.
Monthly procedure to clean burner tubes and remove insects/nests to prevent flashback fires.
Recommendations for burning off food particles, cleaning accumulated ash, and inspecting burners.
Procedure to 'burn off' the grill before first use to eliminate odors and foreign matter.
Recommended preheating times for high and low temperature cooking, and for slow cooking.
Explanation of High and Low settings and their uses, including direct cooking methods.
Note on how external factors influence grill performance and suggested cooking time adjustments.
Method for grilling with food directly over lit burners with the lid open for an open-flame taste.
Method for cooking with the lid down, placing food opposite lit burners for indirect heat.
Instructions for greasing the cooking surface to prevent sticking and reduce cleanup.
Tips to minimize flare-ups including trimming fat, preheating, cleaning, and repositioning food.
Instructions and approximate cooking times for grilling steak and ribs using direct method.
Instructions and approximate cooking times for grilling hamburgers and sausages using direct method.
Instructions for grilling poultry directly, with notes on managing flare-ups and using indirect method.
Instructions and approximate cooking times for grilling pork using direct method.
Instructions for grilling whole fish and fillets, including direct heat cooking and foil use.
Guidance for grilling small fish pieces, suggesting foil use on cooking grids to prevent dropping.
Instructions for grilling vegetables and fruit, including indirect cooking and direct grilling of suitable items.
Information on the Sizzle/Searing Burner's positions and its enhanced power for high-temperature cooking.
Procedure for searing steak and ribs on the sizzle burner, then finishing on low or primary grill area.
Procedure for searing hamburgers and sausages on the sizzle burner, with notes on flare-ups.
Table listing safe minimum internal cooking temperatures for various types of meat and poultry.
Note on how external factors influence grill performance and suggested cooking time adjustments.
Instructions for indirect roasting, including placement, drip pans, and preheating considerations.
Advice on using pan juices for sauces, thickening, and resting meat after cooking for tenderness.
Guidance on baking on the grill, including using baking dishes, BBQ mitts, and preheating.
Steps for preparing to bake, including preheating the grill to the desired temperature.
Procedure to 'burn off' the pizza warmer before first use to eliminate any odors.
Step-by-step guide for cooking pizza on the warmer, including rack placement and preheating.
Instructions for smoking food, including adding wood chips, water, and igniting the burner.
Explanation of rotisserie cooking for moist, flavorful food and its use for meat or poultry.
Procedure to properly balance food on the rotisserie spit for even cooking and to prevent burning.
Guidelines for preparing poultry and meats, including trussing and securing to the rotisserie spit.
Information on wood chips, smoker boxes, and reaching desired cooking temperature for smoking.
Advice on reducing smoke flavor strength, heat requirements, and suitable foods for smoking.
How to use the warming rack for cooking vegetables, including pre-cooking and foil wrapping.
Suggestions for using the warming rack for warming bread, bagels, or cooking small fish and seafood parcels.
Answer stating conversion is not possible due to safety regulations and voiding warranty.
Information on locating the ETL label with serial and model numbers on the back of the rear panel.
Procedure for manually lighting the grill using a paper match if ignition fails.
Explanation of regulator humming and causes of low flame/intermittent lighting, including excess gas flow device.
Advice on positioning the grill considering wind, temperature, and clearance from combustible materials.
Explanation of changes in LP gas tank fittings due to U.S. Government regulations and the need for OPD compliance.
Explanation of natural oxidation, atmospheric particles, cleaning methods, and factors affecting stainless steel appearance.
Troubleshooting steps for ignition failure, including checking gas supply, connections, battery, and electrode alignment.
Details warranty periods for various grill components against material and workmanship defects.
Procedure for obtaining replacement parts, including proof of purchase and potential return of defective parts.
Lists conditions and events not covered by the warranty, such as accident, misuse, or weather damage.
Contact information and hours for obtaining warranty service and support.
Details on warranty transferability, geographical limitations, and retailer purchase requirements.
