Nexgrill 720-0008-T 사용자 설명서

 11

 

Burn-off: Before cooking on your gas grill for the 

first time, 

t

urn off 

t

he grill to get rid of any odors or 

foreign matter by igniting the burners, closing the 

lid

;

 and operating at “HI” setting for about five 

minutes. You may then either set the controls to 

“OFF” or cook on your grill immediately by turning 

the control knobs to a lower setting. 

 

CAUTION: Operating grill on “HI” setting for longer 

than five minutes without foods may damage 

certain parts of your grill. 

DO NOT LEAVE GRILL UNATTENDED 

 

Preheating:  The grill lid is to be in a closed 

position during the preheat time period. 

It

 is 

necessary to preheat the grill for a short time 

before cooking certain foods, depending on the 

type of food and the cooking temperature. Food 

that requires a high cooking temperature needs 

only a period of two to three minutes. There is no 

need to preheat for casseroles of other foods that 

require slow cooking. 

 

HIGH SETTING-USE this setting only for fast 

warm-up, for searing steaks and chops, and for 

burning food residue from the cooking grids after 

the cooking is over. Rarely, if ever, do you use the 

HIGH setting for extended cooking. 

MEDIUM SETTING-Use this setting for most 

grilling, roasting or baking, and for cooking 

hamburgers and vegetables. 

 

LOW SETTING-Use this setting for all smoke 

cooking, rotisserie cooking, and when cooking very 

lean cuts such as fish. 

 

These temperatures vary with the outside 

temperature and the amount of wind. 

 

Cooking with in-direct Heat: You can cook poultry 

and large cuts of meat slowly to perfection on one 

side of the grill by indirect heat from the next 

burner.Heat from the lighted burner circulates   

 

 

 

gently throughout the grill, cooking the meat or 

poultry without any direct flame touching it. This 

method greatly reduces flare-ups when cooking 

extra fatty cuts, because there is no direct flame to 

light the fats and juices that drip down during 

cooking. 

p

lace a drip pan slightly smaller than the 

cut of meat on the flame tamer surface under the 

meat being cooked. 

T

his will allow you to catch 

meat juices for making gravy. 

 

Flare-Ups: The fats and juices that drip from the 

meat cause flare-ups. Since flare-ups impart the 

distinctive taste and color for food cooked over an 

open flame, hey should be expected and 

encouraged within reason. 

 

Nevertheless, uncontrolled flaring can result in a 

ruined meal. 

 

CAUTION: If burners go out during operation, 

close gas supply at source, and turn all gas valves 

off. Open lid and wait five minutes before 

attempting to re-light(this allows accumulated gas 

fumes to clear). 

 

CAUTION: Should a grease fire occur,    close gas 

supply at source, turn off all burners and leave lid 

closed until fire is out. 

 

CAUTION: Do not attempt to disconnect any gas 

fitting while your barbecue is in operation, As with 

all appliances, proper care and condition and 

prolong their life. Your gas grill is no exception. By 

following these cleaning procedures on a timely 

basis, your grill will be kept clean and working 

properly with minimum effort.