Nexgrill ProSeries 720-0033 Stainless Steel Gas Grill Hướng dẫn sử dụng và bảo quản

Stainless Steel GAS GRILL

With Side Burner

USE AND CARE GUIDE

MODEL NO.: 720-0033

FOR OUTDOOR USE ONLY

PLEASE CONTACT 1-800-913-8999 FOR ASSISTANCE

DO NOT RETURN TO PLACE OF PURCHASE

MESSAGE TO OUR MEMBERS

Thank you for selecting Pro-series stainless steel gas grill.

Because this appliance contains features not found on any other grill, we recommend that you read this entire booklet before your first use. Keep it in a handy place as it has answers to questions that may occur during future use.

Feel free to contact us if we can help you. When you write please include the model number of the grill.

We thank you for buying the stainless steel gas grill and wish you many years of enjoyment.

Note: This appliance is NOT intended to be installed in or on recreational vehicles or boats.

PLEASE RETAIN THIS MANUAL FOR FUTURE USE

TABLE OF CONTENTS

SECTION ONE:

Precaution -------------------------------2-3

SECTION FIVE:

Care and Maintenance ---------------------13

Placement of The Grill -----------------3 Troubleshooting ----------------------------13

SECTION TWO:

Assembly Instructions ----------------

SECTION SIX:

Parts

Grilling hints---------------------------------17

SECTION THREE:

Gas Hook-UP & Leak Testing---------9 SECTION SEVEN:

Installer final checklist -----------------10 Grill Cooking Chart ----------------------18-20

Operating Instructions -----------------11

Grill Recipe Suggestions -------------------21-23

SECTION FOUR: SECTION NINE:

Using The Side Burner --------------- 12 Warranty --------------------------------------24

1

FOR YOUR SAFETY

If you smell gas:

1. Shut off gas to the appliance.

2. Extinguish any open flames.

3. Open lid.

4. If odor continues, immediately call your gas supplier.

WARNING

Do not try lighting this appliance without reading the “LIGHTING INSTRUCTIONS” section of this manual.

FOR YOUR SAFETY

Do not store or use gasoline or other flammable vapors and liquids in the vicinity of this or any other appliance.

TESTED IN ACCORDANCE WITH ANSI

Z21.58a-1995 STANDARD FOR OUTDOOR

COOKING GAS APPLIANCES. THIS

GRILL IS FOR OUTDOOR USE ONLY.

Check your local building codes for the proper method of installation. In the absence of local codes, this unit should be installed in accordance with the National Fuel Gas Code No. Z223.1-

1988 and the National Electrical Code

ANSI/NFPA No. 70-1990.

CALIFORNIA PROPOSITION 65-

WARNING

The burning of gas fuel generates some byproducts, which are on the list of substances, which are known by the State of California to cause cancer or reproductive harm. California law requires businesses to warn customers of potential exposure to such substances. To minimize exposure to these substances, always operate this unit according to the use and care manual, ensuring you provide good ventilation when cooking with gas.

SAFETY PRACTICES TO AVOID

PERSONAL INJURY

When properly cared for, your Pro-series 720-0033

Grill will give safe, reliable service for many years.

However, extreme care must be used since the grill

PRECAUTIONS

produces intense heat and can increase accident potential. When using this appliance basic safety practices must be followed, including the following:

Read this Care and Use Manual carefully and completely before using your grill to reduce the risk of fire, burn hazard or other injury.

Begin by ensuring proper assembly.

Do not repair or replace any part of the grill unless specifically recommended in this manual. All other service should be referred to a qualified technician.

CHILDREN SHOULD NOT BE LEFT ALONE OR

UNATTENDED IN AN AREA WHERE THE GRILL

IS BEING USED. NEVER ALLOW THEM TO SIT,

STAND OR PLAY ON OR AROUND THE GRILL AT

ANY TIME.

DO NOT STORE ITEMS OF INTEREST TO

CHILDREN AROUND OR BELOW THE GRILL OR

IN THE CART. NEVER ALLOW CHILDREN TO

CRAWL INSIDE OF THE CART.

Never let clothing, pot holders or other flammable materials come in contact with or too close to any grate, burner or hot surface until it has cooled. Fabric may ignite and result in personal injury.

For personal safety, wear proper apparel. Loose fitting garments or sleeves should never be worn while using this appliance. Some synthetic fabrics are highly flammable and should not be worn while cooking.

Only certain types of glass, heatproof glass ceramic, earthenware, or other glazed utensils are suitable for grill use. Theses types of materials may break with sudden temperature changes. Use only on low or medium heat settings according to the manufacturer’s directions.

Do not heat unopened food containers as a build-up of pressure may cause the container to burst.

Use a covered hand when opening the grill lid. Never lean over an open grill.

WHEN LIGHTING A BURNER, ALWAYS PAY

CLOSE ATTENTION TO WHAT YOU ARE DOING.

BE CERTAIN YOU ARE TURNING THE IGNITER

LABELED FOR THE BURNER YOU INTEND ON

USING.

2

PRECAUTIONS

When using the grill, do not touch the grill rack, burner grate or immediate surrounding area as these areas become extremely hot and could cause burns. Use only dry potholders. Moist or damp potholders on hot surfaces may cause burns from steam. Do not use a towel or bulky cloth in place of potholders. Do not let potholders touch hot portions of the grill rack.

Grease is flammable. Let hot grease cool before attempting to handle it. Avoid letting grease deposits collect in the bottom of the grill. Clean often.

DO NOT USE ALUMINUM FOIL TO LINE THE GRILL

RACKS OR GRILL BOTTOM. This can severely upset combustion airflow or trap excessive heat in the control area. The result of this can be melted knobs, rotary igniters and increased chance of personal injury.

For proper lighting and performance of the burners keep the ports clean. It is necessary to clean them periodically for optimum performance. The burners will only operate in one position and must be mounted correctly for safe operation.

Clean the grill with caution. Avoid steam burns; do not use a wet sponge or cloth to clean the grill while it is hot.

Some cleaners produce noxious fumes or can ignite if applied to a hot surface.

INSECT WARNING!!! Spiders and insects can nest in the burners of this and any other grill, and cause the gas to flow from the front of the burner. This is a very dangerous condition, which can cause a fire to occur behind the value panel, thereby damaging the grill and making it unsafe to operate. Inspect the grill twice a year.

Be sure all grill controls are turned off and the grill is cool before using any type of aerosol cleaner on or around the grill. The chemical that produces the spraying action could, in the presence of heat, ignite or cause metal parts to corrode.

Do not use the grill for cooking excessively fatty meats or products, which promote flare-ups. Do not operate the grill under unprotected combustible construction. Use only in well ventilated areas. Do not use in buildings, garages, sheds, breezeways or other such enclosed areas.

THIS UNIT IS FOR OUTDOOR USE ONLY.

Keep the area surrounding the grill free from combustible materials, trash, or combustible fluids and vapors such as gasoline or charcoal lighter fluid. Do not obstruct the flow of combustion and ventilation air. If the unit is stored indoors ensure that it is cool. If propane is used, the cylinder must be unhooked and the propane cylinder stored outside in a well-ventilated area, out of reach of children.

DO NOT USE BRIQUETTES OF ANY KIND IN THE

GRILL.

The stainless steel gas grill is designed for optimum performance without the use of briquettes. Do not place briquettes on the radiant as this will block off the area for the grill burners to vent. Adding briquettes can damage ignition components and knobs, and void the warranty.

Keep the back of the cart free and clear from debris.

Keep any electrical supply cord, or the rotisserie motor cord away from the heated areas of the grill.

Never use the grill in windy conditions. If located in a consistently windy area (oceanfront, mountaintop, etc.) a windbreak will be required. Always adhere to the specified clearance.

NEVER USE A DENTED OR RUSTY PROPAN TANK

PLACEMENT OF THE GRILL

CLEARANCE

To Non-Combustible Construction

A minimum of 3” clearance from the back of the grill to non-combustible construction is required for the lid to open fully.

DO NOT INSTALL THIS UNIT INTO COMBUSTIBLE

ENCLOSURES!

LOCATION

When determining a suitable location take into account concerns such as exposure to wind, proximity to traffic paths and keeping any gas supply lines as short as possible. Locate the grill only in a well-ventilated area.

Never locate the grill in a building, garage, breezeway, shed or other such enclosed areas without an approved ventilation system. During heavy use, the grill will produce a lot of smoke. Lock the wheels after the grill is placed in a suitable position according to the sticker located beneath the right door.

3

Assembly Instructions

PLEASE READ THE INSTRUCTIONS CAREFULLY AND FOLLOW STEP BY STEP.

TOOLS REQUIRED:

Philips head screwdriver (not provided), wrench (provided). The following hardware is provided.

Item

1

Description

Truss head screw

Specification Quantity

1/4-20*1-1/2 inch

8pcs

Truss head screw

2 1/4-20*1/2inch 22pcs

Step 1:

Remove side panel (marked “L”) and two 4” casters with Brake from the carton “B”. Put two casters and side panel marked “L” together w ith provided wrench. Repeat this s tep for the right

Side panel.

S tep 2:

Assemb le bottom panel to side panels with 4 pieces of Truss Head ¼-20 x 1-1/2” screws and 6 pieces of

5/32-32x1/2 screws. Follow the mark “L” and “R” accordingly.

Truss Head 1/4” –20×1 1/2” and

4

5/32-32x1/2 Screw

Step 3:

Align the 2 doors bottom panel hole fir st & align with cross bar & with top of the 2 sides . Use the four pieces 1/4”-20X1 1/2” screws for the s ide panel.

Step 4:

Remove the upper portion of grill from carton. Slide-in the upper portion of the grill onto the cart from the front.

5

Step 5:

Screw the upper portion of the grill to the cart with Truss head ¼-20 x 1/2”. Screw in four corners of the grill housing. Make sure the four screws are tight.

Step 6:

A ssemble side burner with 8pcs truss head ¼-20 x ½” screws. Align the holes on the right side of grill h ousing and screw through the holes in the right side shelf and tighten into the grill housing as per the d iagram below. Then tighten the gas hose to side burner valve. Repeat this step for the left side shelf.

6

Step 7:

Place flame tamers, cooking grids, warming rack and grease tray as shown below.

Step 7:

Place three flame tamers, cooking grids, warming rack and grease tray as shown below.

Step 8:

Assemble the rotisserie kit as per the diagram below: First locate the motor bracket on left side of the b owl assembly with tw o “1/4-20 x ½” truss head screws. Then place the Motor onto the m otor bracket and last assemble the rotisse rie as the figure shows.

7

Your gas grill is ready to use.

8

GAS HOOK-UP

NEVER CONNECT AN UNREGULATED GAS SUPPLY

L INE TO THE APPLIANCE. USE THE REGULATOR

A SSEMBLY SUPPLIED.

This is a liquid propane configured grill. Do not attempt to use a natural gas supply unless the grill has been reconfi gured got natural gas use.

Total gas consumption (per hour) of the large stainless steel ga s grill with all burners on “HI”:

M

Side burner

Tot al

12,000 Btu/hr.

The in stallation of this appliance must conform with local codes or, in the absence of local codes, with the national fuel gas code, ANSI Z223. 1a-1988. Installation in Cana da must be in accordance with the Standard

Can1-b 149.1 and/or .2 (installation code for gas burning applianc es and equipment) and local codes.

L.P. T ank Requirements

A dente d or rusty L.P. tank may be hazardous and should be check ed by your L.P. supplier. Never use a cylinder with a damaged valve. The L.P. gas cylinder must be constr ucted and marked in accordance with the specifications for L.P. gas cylinders of the U.S.

Depart ment of Transportation (DOT). The cylinder must be prov ided with a shut off valve terminating in an L.P. gas sup ply cylinder valve outlet specified, as applicable, for conn ection type QCC1 in the standard for comp ressed gas cylinder valve outlet and inlet conn ection ANSI/CGA-V-1.

Manifo ld pressure: (operating): 10” water column

(W.C.) , (non-operating): 11.2” water column (W.C.).

L.P. GAS HOOK-UP:

Ensure that the black plastic grommets are in place and that the hose does not come into contact with the heat shield or the grill head.

CONNECTION:

Orifices for use with L.P. gas come equipped with a high capacity hose/regulator assembly for connection to a standard 20lb. L.P. cylinder (18-1/4” high, 12-1/4” diameter).

To connect the L.P. gas supply cylinder, please follow the steps below:

1. Make sure tank valve is in its full off position (turn clockwise to stop)

2. Check tank valve to assure it has proper external male threads (type 1 connection per ANSIZ21.81)

3. Make sure all burner valves are in their off position.

4. Inspect valve connections port and regulator assembly. Look for any damage or debris. Remove any debris. Inspect hose for damage. Never attempt to use damaged or plugged equipment. See your local L.P. gas dealer for repair.

5. When connecting regulator assembly to the valve, hand tighten nut clockwise to a positive stop. Do not use a wrench to tighten. Use of a wrench may damage quick coupling nut and result in a hazardous condition.

6. Open tank valve fully (counterclockwise). Use a soapy water solution to check all connections for leaks before attempting to light grill. If a leak is found, turn tank valve off and do not use grill until a local L.P. gas dealer can make repairs.

To disconnect L.P. gas cylinder:

1. Turn the burner valve off.

2. Turn the tank valve off fully (turn clockwise to stop).

3.

Detach the regulator assembly from tank valve by turning the quick coupling nut counterclockwise.

LEAK TESTING

GENERAL

Although all gas connections on the grill are leak tested at the factory prior to shipment, a complete gas tightness check must be performed at the installation site due to possible mishandling in shipment, or excessive pressure unknowingly being applied to the unit. Periodically check the whole system for leaks, or immediately check if the smell of gas is detected.

BEFORE TESTING

Make sure that all packing material is removed from the grill including the burner tie-down straps.

DO NOT SMOKE WHILE LEAK TESTING.

NEVER LEAK TEST WITH AN OPEN FLAME.

Make a soap solution of one part liquid detergent and one part water. You will need a spray bottle, brush, or rag to apply the solution to the fittings. For the initial leak test, make sure the L.P. cylinder is full.

9

T O TEST

Make sure all control valves are in the “OFF” position.

Turn the gas supply on. Check all connections from the

L.P. cylinder up to and including the connection to the manifold pipe assembly (t he pipe that goes to the burner). Soap bubbles will appear where a leak is present. If a leak is present, immediately turn off gas supply, tighten any leaking fittings, turn gas on, and recheck. Should the gas continue t o leak from any or all of the fittings, turn off the gas supply, and contact our customer service at 1-800-913-8999.

O nly those parts recommended by the manufacturer should be used on the grill. Substitution can void the w arranty . Do not use t he grill until all connections h ave been checked and do not leak.

ALWAYS CHECK FOR LEAKS AFTER

EVERY L.P. TANK CHANGE

Check all gas supply fittings for leaks before each use. It is handy to keep a spray bottle of soapy water near the shut-off valve of the gas supply line. Spray all the fittings. Bubbles indicate leaks.

Disconnected L.P. cylinders must have threaded valve plugs tightly installed, must not be stored in a building, garage or any other enclosed area.

The gas must be turned off at the supply cylinder when the unit is not in use. disconnected and removed from the appliance. Cylinders the reach of children.

Gas flow check:

Each grill burner is tested and adjusted at the factory prior to shipment ; however, variations in the local gas supply may make it necessary to adjust the burners. The flames of the b urners should be visually checked.

Flames should be blue and stable with no yellow tips, excessive noise or lifting. If any of these conditions exist, check if the air shutter or burner ports are blocked by dirt, de bris, spider webs, etc.

INSTALLER FI NAL CHECK LIST

ˆ Specified clearance maintained 24” from

ˆ combustibles.

All internal packaging rem

ˆ Knobs turn freely. oved.

ˆ Burners are sitting properly on orifices.

ˆ Pressure regulator connected and set for 11.2” W .C.

L.P. gas. Gas connections to grill using hose & regulator assembly provided (pre-set for 11.0” water column).

ˆ Unit tested and free of leaks.

ˆ User informed of gas supply s hut off valve location.

USER, PLEASE RETAIN THESE INSTRUCTIO NS

FOR FUTURE REFERENCE.

10

OPERATIN G INS TRUCTION

General use of the grill and rotisserie

Each burner is rated at 12,000 Btu/hr. The grill bur ners encompass the entire cooking area and are side por ted to minimize blockage from falling grease and debris.

Above the burners are stainless steel radiated. The ign iter knobs are located on the lower center portion of the valve panel. Each rotary igniter is labeled on the

Lighting Instructions Plate.

USING THE GRILL:

Grilling requires high heat for searing and proper browning. Most foods are cooked at the “HI” heat setting for the entire cooking time. Howev er, when grilling large p ieces of meat or poultry, it may be necessary to turn the heat to a lower setting after the initial browning. This cooks the food through without burning the outside.

F oods cooked for a long time or basted with a sugary m arinade may need a lower heat setting near the end of the cooking time.

Make sure the grill has been leak tested and is properly located.

R emove any packing material.

Light the grill burners using the instructions in this manual.

T urn the control knob to “HI” and preheat the grill for 15 m inutes. The grill lid is to be closed during the appliance preheat period.

Place the food on the grill and cook to the desired doneness. Adjust heat setting, if necessary. The control knob may be set to any position b etween “HI” and “LO”.

NOTE: The grill is designed to grill efficiently without the use of lava rocks or briquettes of any kind. Heat is radiated by the stainless steel flame tamers positioned b eneath the solid stainless steel rods .

NOTE: The hot grill sears the food, sealing in the juices .

T he longer the prehea t, the faster the meat browns.

DO NOT LEAVE THE GRILL UNATTENDED

WHILE COOKING.

WARNING

ELECTRICAL GROUNDING INSTRUCTIONS. This appliance (rotisserie motor) is equipped with a plug and should be plugged directly into a properly grounded receptacle. DO NOT cut or remove the grounding prong from this plug.

Keep the rotisserie motor electric cord away from the heated surfaces of the grill. When not in use remove and store the motor in a dry location.

USING ROTISSERIE KIT：

The rotisserie motor is capable of turning up to a 12lb. e metal motor mount. The rotisserie motor mu st be electrically grounded in accordance with local codes or, in the absence of local codes, with the National Ele ctrical

Code, ANSI/NFPA 70-1990.

The sk ewer for the rotisserie is assembled into the m otor assembly by placing the pointed end into the motor, and resting the grooved bushing on the support at the opposite side of the grill. The thumbscrew should be inside the grill body. With the skewer pushed as far as possible into the motor, the skewer should rest on the left side of the grill body. To load the skewer begins with the handle in place, and slide one of the meat forks (prongs toward the food) onto the skewer. Center the product to be cooked on the skewer then push the meat forks firmly together. Tighten the wing nuts as tight as possible.

It m ay also be necessary to wrap the food with butchers strin g (never use nylon or plastic string) to secure any loose portions. Once the food is se cure insert the skewer into the motor. It is normal for the skewer to flex when la rg r cuts of meat are being cooked. It may also be necessary to remove the grill rods for larger cuts of meat.

If the meat scrapes on the grill rods during any part of the rotation, then the grill rods mu st be removed.

Assemble the counterweight with washers and handle to counter balance the heaviest side of the meat. By screwing the counterweight the rotisserie motor should turn smoothly through all 360 degrees of rotation.

After your first use of the rotisserie burner, it is likely that the stainless steel adjacent to the burner will darken to a dark blue color. This is a normal property of the nonrusting, type 304 stainless steel used on the grill.

11

GRILL LIGHTING INSTRUCTIONS

WARNING: IMPORTANT!

BEFORE LIGHTING…

Inspect the gas supply piping or hose prior to turnin g the gas “ON”. If there is evidence of cuts, wear, or abrasion, it must be replaced prior to use. Do not use the grill i f the odor of gas is present. The pressure regulator and hose assembly supplied with the u nit must be used. Never su bstitute regulators for those supplied with the grill. If a replacement is necessary , contact the factory for proper replacement.

Screw the regulator (type QCC1) onto the tank. Leak check the hose and regulator connections with a soap and water solution before operating the grill (see assembly instruction).

TO LIGHT THE GRILL BURNER:

Turn all knobs to “OFF” then turn on the gas supply.

A lways keep your face and body as far from the grill as possible when lighting.

Open the lid, push and turn one control knob to the “HI” position and press the electric igniter for 3 to 4 secon ds to light the burner. If the burner does not light, wait for 5 minutes then retry.

TO MATCH LIGHT THE GRILL:

If the burner will not light after several attempts then the burner can be match lit.

If you’ve just attempted to light the burner with the igniter, allow 5 minutes for any accum ulated gas to d issipate. Keep your face and hands as far away from the grill as possible. Insert a lit extended match or lighter through the cooking grids to the burner. Press the co ntrol k nob and rotate left to the HI setting, which should release the gas. Burner will light immediately.

P ush and turn the control knob, which is centered on the bu rner to “HI”. If the burner does not light in 4 seconds turn the knob off, wait 5 minutes and try again.

Keep a spray bottle of soapy water near the gas supply valve and check the connections before each use.

Do not attempt to light the grill if odor of gas is present.

Call for service 1-800-913-8999.

USING THE SID E BURNER

WARNING: IMPORTANT!

USING THE SIDE BURNER:

Inspect the gas supply piping or hose prior to turning the gas “ON”. If there is evidence of cuts, wear or abrasion, it must be replaced prior to use. Do not use the side burner if the odor of gas is present.

WARNING: Always keep your face and body as far away from the burner as possible when lighting.

LIGHTING INSTRUCTIONS

To light side burner, remove any cooking utensils from the burner grate. Push and turn the control knob counterclockwise to the “HI” position. This will start the gas flowing. Press the electric igniter for 3 to 4 seconds to light the burner. If the burner does not light within 4 seconds, turn the control knob to “OFF”. If the smell of gas is detected and the igniter is not functioning, i mmediately turn the control knob “OFF”. Allow 5 m inutes for any accumulated gas to dissipate, and then se e the following section for “MATCH LIGHTING”.

M ATCH LIGHTING

H old a lit extended match or lighter near the burner p orts; turn the control knob counterclockwise to “HI”.

Move your hand away immediately once the burner is lit.

Rotate the control knob to the desired setting. Check for proper burner flame characteristics. Each burner is adjusted prior to shipment; however, variations in the local gas supply may take minor adjustments necessary.

Burner flames should be blue and stable with no yellow tips, excessive noise, or lifting. If any of these conditions exist call our customer service line. If the flame is yellow, it indicates insufficient air. If the flame is noisy and tends to lift away from the burner, it indicates too much air.

S TAINLESS STEEL

The grill is made from non-rusting and non-magnetic

304 stainless steel. There are many different stainless steel cleaners available. Always use the mildest cleaning procedure first, scrubbing in the direction of the grain.

To touch up noticeable scratches in the stainless steel, sand very lightly with dry 100 grit emery papers in the direction of the grain. Specks of grease can gather on the surfaces of the stainless steel and bake on to the surface and give the appearance of rust. For removal use an abrasive pad in conjunction with a stainless steel cleaner.

12

GRILL RACK

T he easiest way to clean the grill is immediately after c ooking is completed and after turning off the flame.

W ear a barbeque mitt to protect your hand from the heat and steam. Dip a brass bristle ba rbeque brush in tap w ater and scrub the hot grill. Dip the brush frequently in the bowl of water. Steam, c reated as water contacts the hot grill, assists the cleaning process by softening any food particles. The food particles will fall and burn. If the grill is allowed to cool before cleaning, cleaning will be more difficult.

GRILL BURNERS

Extreme care should be taken when moving a burner as i t must be correc tly centered on the orifice before any attempt is made to relight the grill. Frequency of cleaning will depend on how o ften you use the grill.

GRILL BURNER CLEANING

Ensure the gas supply is off and the knobs are in the

“OFF” position. Ma ke sure the grill is cool. Clean the e xterior of the burner with a wire brush. Clear stubborn scale with a metal scraper. Clear any cl ogged ports with a straightened paper clip. Never use a wooden toothpick as it may break off and cl og the port. Please note if in sects or other obstructions are blocking the flow of gas through the burner, you will need to call our customer service line.

CARE & MAINTENA NCE OF SIDE BURNER

E NSURE TH AT THE GAS SUPPLY AND THE

KNOBS ARE IN THE “OFF” POSITI ON. MAKE

SURE THE RANGETOP BURNER IS COOL

BEFORE REMOVAL.

B URNER CLEANING :

Clean the exterior of the burner with a wire brush. Clear any clogged burner ports with a straightened paper clip.

Never enlarge the burner ports. Never use a wooden to othpick as it may break off the clog the port.

GREASE TRAY CLEANING:

T he grease tray should be emptied and wiped down periodically and washed in a mi ld detergent and warm water solution. A small amount of sand or cat litter may be placed in bottom of grease tray to absorb the grease.

STAINLESS STEEL:

T here are many different stainless steel cleaners available. Always use the mildest cleaning procedure first, scrubbing in the direction of the grain. Do not use steel wool as it will scratch the surface. To touch up n oticeable scratches in the stainless steel, sand very lightly with dry 100 grit emery papers in the direction of the grain.

TOP BURNER GRA TE:

The top burner grate is stainless steel. To avoid burns do not clean a hot grate. They may be wiped while in place with hot, soapy water, rinsed and wiped dry. Never immerse a hot grate in water.

TROUBLE SH OOTING

SPIDER AND INSECT WARNING!!!

Spiders and insects can nest in the burners of this o r any other gril l, and cause the gas to flow from the front of the burner.

T his is very dangerous condition, which can cause a fire to occur b ehind the valve panel, thereby damaging the grill and making it unsafe to operate.

WHEN TO LOOK FOR SPIDERS

You should inspect the burners at least once a year or imm ediately if any of the following conditions occur:

1. The smell of gas in conjunction with the burner flam es appea ring yellow.

2. The grill does not reach temperature.

3. The grill heats unevenly.

4. The burners make popping noises.

BEFORE CALLING FOR SERVICE

If the grill does not function properly, use the followin g checklist before contacting your dealer for service. You may save th e cost of a service call.

13

CHECKLIST

Grill won’t light when the ignition button is pushed.

Remove the g rill rack and the radiant tray. With a mirror, watch the igniter tip. You shoul d see a s park jump from the tip of the igniter when the button is pressed. Y ou should also hear a repeating click.

If there is no spark and no click, replace the battery under the ignition button housing. If yo u replac e the battery and there is still no sparks, can you match light the burner? If the burner lights with a match, you can continue operating the grill, but you will need to call our customer service line to repair the electron ic ig nition. If the burner will not light by the match, please check the other bu rners to see if they will operate. If gas is blocked to 1 or more burne rs call our customer service for advise. Please also check the igniter tip to see if it is clean and free from debris. You can sand this area lightly and readjust it for 3/16” gap.

Burner flame is yellow or orange, in conjunction with the odor of gas.

Check the orifice for blockage.

Call our customer serv ice line.

Low heat with knob in “HI” position. Is the fuel hose bent or kinked?

Is the grill in a dusty area?

Is there adequate gas s upply available? If it is only one burner that appears low, does th e orifice or burner need cleaning?

Is the gas supply, or gas pressure low?

Is the grill being preheated for 15 minutes?

14

Part List

MODEL 720-0033 PARTS LIST

R EF# DESCRIPTION Q’TY CRIPTION

1 Lid, Front

2 Logo

3 Heat Indicator

4

Heater Insulating spacer

5 Handle

6 Cooking grid w/hole

7 Warming rack

1 24 Handle of Lid

1 Rotisserie

1 26 Key washer

1

1

1

28 Spit

29

30

Shaft Collar

Spit rod

8 Cooking grid

10 Burner

12

13

15

Motor Bracket

Inner lid

Handle of door

1 31 Front Baffle

4 32 Valve

4 33 Regulator

1 34 Control

1

1

35

36

Control Knob seat

Control Knob

1 37 Manifold

1 38 Left Panel

1 39 Caster

17 Door

18 Lighting rod

20 Magnet

21 Left Panel

22 Hook

23 Grease tray

1 41 Warming rack, side burner

1 42 Side Die Cast burner

2 43 Side

2 44 Lid , Side burner

4 45 Right

1 46 Rear panel

16

Q’TY

1

1

1

1

2

1

1

1

1

1

1

1

1

1

1

1

1

1

1

1

1

GRILLING HINTS

The doneness of meat, wh ether rare, medium, or well done, is affected to a large deg ree by the thickness of the cut. Expert chefs say it is impossible to have a rare doneness with a thin cut of meat.

The cooking time is affecte d by the kind of meat, the siz e and sh a pe of the cut, the temp erature of the meat wh en co o king begins, an d the degree of donen es s desire d.

Wh en def rosting meats it is rec ommended tha t it be done overni gh t in the refrigerat or as opposed to a mi crow ave . This in general yields a juic ier cut of meat.

Use a spa tula instead of tongs or a fork to turn the meat, as a spa tula will not pu ncture the meat and let the juic n

To get the juiciest meats, add seasoning or salt after the cookin g i s finished on each side and turn the meat onl y once (juic es are lost when th e meat is turned several time s). T urn the meat just after the juices begin to bubble to the surf ace.

Trim any excess fat from the meat before cook ing . To prevent stea ks or chops fr om curling during cooking, slit th e fat aro und the edges at 2-inch intervals.

D O NO T L EAVE THE GRILL UNATTENDED WH ILE CO OKIN G.

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GRILL COOKING CHART

FOOD

VEGETABLES

WEIGHT OR APPROXIMATE

TIME

SPECIAL INSTRUCTIONS

AND TIPS

Fresh

Beets

Carrots

Turnips

Onion

Potatoes

Sweet

White

1/2 inch slices Medium

Whole

6 to 8 ounces

Medium

Medium

High

12 to 20 minutes

Slice. Dot with butter or margarine.

Wrap in heavy-duty foil.

Grill, turning occasionally.

8 to 20 minutes

Grill, turning once. Brush occasionally with melted butter or margarine.

40 to 60 minutes

45 to 60 minutes

Wrap individually in heavy- duty foil. Grill, rotating occasionally.

Frozen

Asparagus

Broccoli

Brussels

Sprouts

Green beans

Peas

Medium

Dot with butter or margarine.

Wrap in heavy-duty foil. Grill, turning occasionally.

15 to 30 minutes

French fries

MEATS

Beef

Hamburgers

Steaks

Rib,

Medium

1/2 to 3/4 inch Medium

High

15 to 30 minutes

Place in aluminum foil pan.

Grill, stirring occasionally.

10 to 18 minutes

8 to 15 minutes

Grill, turning once when juices rise to the surface.

Do not leave hamburgers unattended since a flare-up could occur quickly.

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FOOD

Tenderloin,

Porterhouse,

T-Bon e, Sirloi n

WEIGHT OR

THICKN ESS FLAME SIZE

APPROXIMATE

TIME

SPECIAL INSTRUCTIONS

AND TIPS

Rare

Medium

Well-done

1 inch

1-1/2 inch

1

1-1/2 inch

1 inch inch

1-1/2 inches

Lamb

Chops & Steaks

High

High

M edium to

High

M edium

Medium

8 to 14 minutes

11 to 18 minutes

Remove excess fat from edge. Slash remaining fat at 2-inch intervals.

Grill, turning once.

12 to 22 minutes

16 to 27 minutes

18 to 30 minutes

16 to 35 minutes

Rare

Medium

Well-done

1 inch

1-1/2 inch

1 inch

1-1/2 inch

1 inch

High

H igh

Medium t o

High

Medium

10 to 15 minutes

14 to 18 minutes

13 to 20 minutes

18 to 25 minutes

Remove excess fat from edge. Slash remaining fat at 2-inch intervals.

Grill, turning once.

17 to 30 minutes

Pork

Chops

Well-done

Ribs

Pork

Ham steaks

1 inch

11/2 inches

M edium

M edium

Medium

(Precooked)

Hot dogs

POULTRY

1/ 2 inch slices H igh

Medium

Broiler/fryer

Halved or

Quartered welldone

2 to 3 pounds Low or

Mediu m

15 to 40 minutes

25 to 60 minutes

R emove excess fat from edge. Slash re maining fat at 2-inch intervals.

G rill, turning once. Cook well done.

40 to 60 minutes

4 to 8 minutes

5 to 10 minutes

G rill, turning occasionally.

D uring last few minutes brush with barbecue sauce, turn several times.

Remove excess fat from edg e.

Sl ash remaining fat at 2-inch in tervals. Grill, turning once.

Slit skin. Grill, turning once.

1 to 1-1/2 hours

40 to 60 minutes

Place skin side up. Grill, tu rning and brushing frequently with melted butter, margarine, oil or marinade.

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Breasts well-done

FOOD

Medium

WEIGHT OR

THICKNESS F LAME SIZE

3 0 to 45 minutes

APPR OXIM

TIME

ATE

FISH AND

SEAFOOD

Steaks

Halibut

Salmon

Swordfish

Whole

Catfish

3/4 to 1 i

4

Rainbow trout nch to 8 ounces

Mediu

High

M

High m to edium to

8 to 15 minutes

12 to 20 minutes

SPECIAL INSTRUCTIONS

AND TIPS

Grill, turning once. Brush withmelted butter, margarine or oil to keep moist.

G rill, turning once. Brush with m elted bu tter, margarine or oil.

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GRILL RECIPE SUGGEST IO NS

BBQ SALMON

2 large salmon steaks

2 tbs. Oil

Salt & pepper

2 oz. thin bacon slices

2 tbs.

Butter

1 tbs.

Lemon jui ce

Sprin g of parsley

Lemo n wedge s

Preheat the BBQ.

Brush the steaks with oil and seaso n with salt and pe pper. Place on BBQ grill and cook for 10 minutes, turning steaks over halfway cooking time.

Meanwhile fry the bacon in a pan on the side burner. Drain on paper towels. Meld the butter in a small saucepan taking care not to discolor it. Arrange the fish and bacon on serving plates. Pour the butter over and sprinkle with lemon juice. Garnish with parsley springs and lemon wedges. Serve with boiled potatoes tossed in

BAKED CHILI CORN

6 medium ears corn, husked

3 tbs. Butter or margarine, melted

Dash ground cumin

Dash ground coriander

About ½ hour before cooking, turn the butter on for grill. Place each corn on a heavy-duty foil. In a bowl, combine remaining ingredients. Mix well. Brush 1-1/2 tsp. Butter mixture over each ear.

Close foil and fold up ends to seal.

Place on grill. Cook, turning packets occasionally 10 to 12 minutes or until cooked through.

TANGY SEAFOOD KABOBS

1 lb. Large shrimp, shelled & deviled

¾ lbs. sea scallops

2/3 c. chili sauce

¼ c. cider vinegar

3 tbs. chopped parsley but kl pa rsley and a crisp lettuce salad.

Note: Substitute catfish, halibut or co d for salmon .

PORK CHOPS

4 P ork chops

M arinade

1 larg e onion

2 tbs. lemon juice or vinegar

2 tbs. oil

½ tsp. powdered mustard

2 tsp. W orceste rsh ire sauce

½ tsp. freshly ground black pepper

1 tsp. sugar

½ tsp. paprika

1 clove garlic

Peel, grate onion, and add rest of the ingredients except the pork chops. Mix well. Pour over chops and marinate one hour in a cool place. Turn the BBQ grill on full.

Heat 10 minutes. BBQ the chops brushing with the marinade occasionally. Serve with mixed salad, dressed with vinaigrette flavored with fresh dill.

1 tbs. vegetable oil

1 tbs. Worcestershire sauce

½ tsp. prepared horseradish

1 cove garlic, minced

1 20 oz. Can pineapple chunks in juice, drained

In medium bowl, combine shrimp and scallops. In small bowl combine chili sauce and next six ingredients. Pour over seafood.

Toss to coat. Cover, refrigerate 2 hours.

Half-hour before cooking, turn the burner to the grill on full. Drain seafood-reserving marinade. On each of twelve 10” skewers, thread

2 shrimps and 2 scallops, alternating with pineapple chunks.

Place skewers on grill. Cook 7-10 minutes, often basting and turning.

BARBECUED POTATOES and

CHEESE

BARBECUED LONDON

BROIL

4 to 6 se rvings

¾ c. Italian dressing

1 tsp. Worcestershire sauce

1 tsp. dry mustard

¼ tsp. thyme, crushed

1 medium onion, sliced

1 pound flank steak, scor ed

2 tbs. butter, melted

Combine first 4 ingredients, add onion and marinade flank steak with it. Refrigerate at least 4 hours or overnight. Remove steak and grill on your preheated BBQ grill.

Grill 5 to 7 minutes on each side basting frequently with the marinade. In the meantime sauté onions from the marinade in butter in a skillet on your side burner for

3 minutes. To serve, slice steak diagonally into thin slices, sprinkle onions over top. Garnish with vegetable kabobs.

1-1/2 cups shredded cheddar cheese

1 can (10-3/4 oz.) condensed cream of mushroom soup

1/3 cup milk

2 tbs. barbecue sauce

¼ tsp. oregano

¼ tsp. salt

1/8 tsp. pepper

4 cups thinly sliced potatoes (4 medium-sized potatoes)

Preheat grill. Combine cheese, condensed soup, milk, BBQ sauce, oregano, salt and pepper in a large mixing bowl. Stir in potatoes until well coated. Turn into well buttered1-1/2 quart rectangular baking dish. Cover dish with aluminum foil. Bake covered 25 minutes on medium with the lid of your BBQ grill closed. Remove foil and continue baking 15 minutes longer or until potatoes are tender. Let stand 5 minutes before serving.

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VEGETABLE KABOBS

3 medium-sized zucchini

12 cherry tomatoe s

1 2 fresh mushrooms

Grated Parmesan chees e

Parboil whole z ucchini 5 minutes on your side burner or un til just tender. Drain an d cut into ½ inch slices. Thread zucch ini, tomatoes and mushrooms al ternately on each of six skew ers. Brush with m arinade made of Italian dressing,

Worcestershire sau ce, mustard and th yme. Grill 5 to 7 minutes turning and basting occasionally. Spri nkle liberally with Parmesan cheese.

FAJITAS

1 -1/2 lb. flank steak or boned chicken breasts

2 tbs. oil

½ cup limejuice

½ tsp. salt

½ tsp. celery salt

¼ tsp. garlic powder

½ tsp. pepper

¼ tsp. oregano

¼ tsp. cumin

Flour tortillas lemon

Pound flank steak to ¼ inc h th ickness or flatten chicken breasts. Mix oil, limejuice an d seasonings in a zip lock bag. Add meat and shake bag t o coat the meat. Refrigerate overni ght or at le ast 6 to 8 hours. Wrap tortillas in foil. Remove meat from marinade.

Cook on a pre-heated gas grill for

5 to 8 minutes on each side. Whil e meat is cooking, heat tortil las on grill. Slice meat across grain in thin slices. Place on hot platter.

Squeeze lemon juice over. Wrap meat and any of the following toppings in tortillas: chopped tomatoes, guacamole, sour cream, a nd taco sauce.

B EEF AND LAMB KABOBS

Serve 4

½ lb. boneless sirloi n or beef cut into 1” cubes

½ lb. boneless loin of lamb cut into

1” cubes

2/3 c. water, divided

¼ c. chopped onion

2 tbs. soy sauce

¼ c. vegetable oil, divided

1 tbs. dark brown sugar

1 tbs. fresh lemon juice

2 cloves garlic, minced

¼ tsp. ground cum in

¼ tsp. ground coriander

¼ tsp. ground turmeric

1/8 tsp. gro und red pepper

1/8 tsp. ground g inger

1 red pepper cut into chunks

1 large ba nana, cut into chunk s

8 small mushrooms

1/3 c. smooth peanut butter

In blender, p rocess 1/3 c. water, onion, soy sauc e, 2 tsp. oil and the next 8 ingredie nts until smooth.

Pour over meat cubes and marinat e about 4 hours, turning occasionally. Drain and reserve marinade. Onto to four 12” skewers alternately thread meat, pepper, banana and mushrooms.

Preheat grill. Brush the kabo bs with oil. Grill 7-8 minutes each side.

Bring marinade to b oil on the side burner in a saucepan. Add remaining 1/3 c. water and pe anut butter. Stir to blend. H eat thr ough.

If sauce gets too thick, add 1 tbs. water. Serve sauce with kabobs.

EGGPLANT CAVIAR

1 large eggplant

2 tbs. olive oil

2 tbs. wine vinegar

2 tbs. fi nely chopped onion

½ clove garlic, minced

1 medium tomato, chopped salt and pepper

Roast eggplant on gas grill over medium flame, turning occasionally until thoroughly cooked. This may take 30 minutes.

Remove from grill and cool for h andling. Strip off the skin and chop eggplant finely. Add all the seasonings. Chill th oroughly and se rve on toast.

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CHI CKEN TANDOORI STYLE

8 large chicken thighs or drumsticks

1 c. plain nonfat yogurt

½ c. lemon juice

2 tsp. salt

½ tsp. cayenne

½ tsp. black pepper

½ tsp. crushed garlic

½ tsp. grated ginge r

1 tbs. corn oil

Combine all the ingredients in a large mixing bowl an d marinate th e chicken for 8 hou rs in the refrigerator. Drain the chicken an d spread on the spit running the rod on the fleshier side of the bone.

Rotisserie using the rotisserie burner. Cook on medium high heat for 40 minutes basting occasionally with the remainder o f the marinade mixture. Serve with sliced onions and lemon wedges.

SPARE RIBS

Marinade:

1 c. soy sauce

½ c. honey

½ c. vin egar

½ c. dry sherry

2 tsp. chopped garlic

2 tsp. sugar

1 c. water

1 chicken bouill on cube

1 can beer f or basting sauce

Marinade ribs for 3 hours. Use marinade for basting by a dding b eer to it. Place pan under the ribs and baste frequently. To cook ri bs select lean, meaty ribs and accordion pleat them with your spit. Slide four-prong meat hook down the length of spit and tighten. At the beginning of the rack and to its center, penetrat e the second rib with the pointed end o f the spit and push it between the meat. Skip a couple and continue the process until the entire ra ck is accordion pleated. Fasten the second meat hook into the rack.

Turn your rotiss erie burner on

high. Rotisserie for 50 minutes or u ntil done.

PORK ROAST

Apple cider vinegar bastin g sauce:

1 c. apple cider vinegar

6 oz. water

½ stick butter

Salt, pepper, parsley and garlic seasoning

2 oz. lemon juice

10 lbs. pork roast

Time: 1-1/2 hours to 2 hours

Bring pork to room temperature before placing it on the spit rod.

Place on the rod and test for b alance. Light rotisserie burner.

Turn contro l knob to high. Use the a bove basting sauce for rotisserie.

TURKEY

12 lb. turkey

Beer basting sauce:

1 can beer

12 oz. water

1 stick butter

1 tsp. salt

1 tsp. pepper

½ tsp. garlic flakes

1 tsp. parsley

Thaw the bird completely. W ash inside out. Securely tie the legs and wings. Light rotisserie burner.

Turn to high. Combine all the ingredients for basting sauce in a shallow pan. Place it under the turkey 15 to 20 minutes. Cook for approximately 3 hours. The basting sauce combined with turkey drippings makes delicious gravy.

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LIMITED WARRANTY

MODEL 720-0033

STAINLESS STEEL OUTDOOR GAS GRILL

Nexgrill Industries ,I nc. warrants to the original consumer purchaser of each Outdoor Gas Grill that when subject to normal r esidential use, it is free from defects in workmanship and materials for the periods specified below. This warranty excludes grills used in rental or commercial applications. There will be a shipping and handling charge for the delivery of the warranty part(s).

Component

Burners:

Stainless Steel Flame Tamer:

Stainless Steel Cooking Grids :

Warranty Period:

Valves:

Frame, Housing, Cart, Control P anel, Igniter, and Related Parts:

All Stainless Steel Parts

5Years

3 Years

3 Years

1 Year

1 Year

3 Years

Our obliga tion under this warranty is limited to repair or replacement, at our option, of the product during the warranty period. The extent of any liability of

Nexgrill Industries, Inc.

under this warranty is limited to repair or repla cement. This warranty does not cover normal wear of parts, damage resulting from any of the following: negligent u se or misuse of the product, use on improper fuel/gas supply, use contrary to operating instructions, or alteration b y any person other than our factory service center. The warranty period is not extended by such repair or replaceme nt.

Warranty claim procedure: If you require service or parts for your grill, please contact our Warranty Service

Center for factory direct assist ance. Our hours of operation are 8 AM to 5 PM PST. Our number is 1-909-598-8799 and our FAX number is 1-9 09-598-7699. Please direct all correspondence to:

Nexgrill Industries, Inc

. 145

Brea Canyon Road, Walnut, CA 91789 ATTN: Warranty Service Center.

Product repair as provided unde r this warranty is your exclusive remedy.

Nexgrill Industries, Inc.

shall not be liable for any incidental or consequential damages for breach of any express or implied warranty on its products.

Except to the extent prohib ited by applicable law, any implied warranty or merchantability or fitness for a particular purpose on this product to the duration of the above warranty. Some states do not allow the exclusion or limitation of in cidental or consequential damages, or allow limitations on how long an implied warranty lasts, so the above limitations or exclusions may not apply to you. This warranty gives you specific legal rights, and you may have other rights, which vary from state to state.

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