Olfa 720-0430 Manual De Usuario
ORDERING PARTS
HOW TO ORDER
REPLACEMENT
PARTS
To make sure you obtain the correct replacement
part(s) for your gas grill, please refer to the parts
list on the previous 2 pages. The following
information is required to assure getting the correct
part.
part(s) for your gas grill, please refer to the parts
list on the previous 2 pages. The following
information is required to assure getting the correct
part.
To obtain replacement parts, contact customer
service 1-800-913-8999.
service 1-800-913-8999.
•
Gas grills model number (see data sticker
on grill).
•
Part number of replacement part needed.
•
Description of replacement part needed.
•
Quantity of parts needed.
IMPORTANT
Use only factory authorized parts. The use of any
part that is not factory authorized can be dangerous.
This will also void your warranty.
part that is not factory authorized can be dangerous.
This will also void your warranty.
Keep this assembly and operating instruction
manual for convenient referral, and for replacement
parts ordering.
manual for convenient referral, and for replacement
parts ordering.
CAUTION
Gas valves are stocked at the factory (valve
assembly will be marked accordingly). If you wish to
convert at some later date, be sure to contact your
gas supplier or grill dealer before making the
conversion.
assembly will be marked accordingly). If you wish to
convert at some later date, be sure to contact your
gas supplier or grill dealer before making the
conversion.
Different orifices must be installed when converting
from one type of gas to another. You will also need
a data plate indicating what type of gas is used by
the grill.
from one type of gas to another. You will also need
a data plate indicating what type of gas is used by
the grill.
GRILL HINTS
The doneness of meat, whether rare, medium, or
well done, is affected to a large degree by the
thickness of the cut. Expert chefs say it is
impossible to have a rare doneness with a thin cut
of meat.
well done, is affected to a large degree 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 determined by the kind of meat,
the size and shape of the cut, the temperature of
the meat when cooking begins, and the degree of
doneness desired.
the size and shape of the cut, the temperature of
the meat when cooking begins, and the degree of
doneness desired.
Defrosting meats should be done overnight in the
refrigerator as opposed to a microwave. This in
general yields a juicier cut of meat.
refrigerator as opposed to a microwave. This in
general yields a juicier cut of meat.
Use a spatula instead of tongs or a fork to
turn the meat, as a spatula will not puncture the meat
and let the juices run out.
and let the juices run out.
To get the juiciest meats, add seasoning or salt after
the cooking is finished on each side and turn the meat
only once (juices are lost when the meat is turned
several times). Turn the meat just after the juices
begin to bubble to the surface.
the cooking is finished on each side and turn the meat
only once (juices are lost when the meat is turned
several times). Turn the meat just after the juices
begin to bubble to the surface.
Trim any excess fat from the meat before cooking. To
prevent steaks or chops from curling during cooking,
slit the fat around the edges at 2-inch intervals.
prevent steaks or chops from curling during cooking,
slit the fat around the edges at 2-inch intervals.
DO NOT LEAVE THE GRILL
UNATTENDED WHILE COOKING.
UNATTENDED WHILE COOKING.
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