Nexgrill 720-0709PM, Installation Instructions And Use & Care Manual

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n Knobs have High, Medium and Low settings for flame
adjustment.
n
Heat settings indicated are approximate.
n Grilling times are affected by weather conditions.
n When 2 temperatures are listed, for example: Medium to
Medium-Low, start with the first and adjust based on cooking
progress.
n Cooking times may vary from chart times depending on the
type of fuel, Natural or LP gas.
FOOD COOKING METHOD/
BURNER SETTING INTERNAL TEMP. TIME
(total minutes) SPECIAL INSTRUCTIONS
Beef
Hamburgers ½ " (1.3 cm) to
¾
" (1.9 cm) thick
DIRECT Medium Medium (160
°
F/71
°
C) 10-15 Grill, turning once.
Roasts
Rib Eye, Sirloin INDIRECT
Medium/OFF/Medium Med-Rare (145
°
F/63
°
C)
to Medium (160
°
F/71
°
C)
32-40 per lb
(12-15 per kg) Tent with foil first 45-60
minute; of cooking time.
Steaks, 1" (2.5 cm)
Porterhouse, Rib, T-bane,
Top Loin, Sirloin
DIRECT Medium Med-Rare (145
°
F/63
°
C)
to Medium (160
°
F/71
°
C)
11-16 Rotate steaks Vi turn to create
criss-cross grill marks.
Steaks, 1 ½ " (3.8 cm)
Porterhouse, Rib, T-bane,
Top Loin, Sirloin
DIRECT Medium Med-Rare (145
°
F/63
°
C)
to Medium (160
°
F/71
°
C)
18-25
Top Round or Shoulder/
Chuck (London Broil) 1
½ "
(3.8 cm) thick
DIRECT Medium Med-Rare (145
°
F/63
°
C)
to Medium (160
°
F/71
°
C)
22-29
Flank, ½ " (1.3 cm) thick DIRECT Medium Med-Rare(145
°
F/63
°
C) 11-29
Pork
Chops,
1" (2.5 cm)
1
½ " (3.8 cm) thick
DIRECT Medium to
Med-Low Medium (160
°
F/71
°
C) 12-22
30-40
Ribs
2
½ -4 lbs (0.9-1.5 kg)
INDIRECT
Med/OFF/Med Medium (160
°
F/71
°
C) 40-60 Grill, turning occasionally.
During last few minutes brush
with barbecue sauce if
desired When done, wrap in
foil.
Roast, boneless tenderloin,
1lb (0.37 kg) DIRECT Medium Medium (160
°
F/71
°
C) 18-22 Turn during cooking to brown
on all sides.
Ham halt,
8-10 lbs (3-3.7 kg) INDIRECT
Med/OFF/Med Reheat (140
°
F/60
°
C) 2-2 ½ hours Wrap entire ham in foil and
put on grill without pan or drip
pan
Ham steak precooked,
½” (1.3 cm) thick
DIRECT
Preheat Medium Grill
Medium
Reheat (145
°
F/63
°
C) 7-10
Hot Dogs DIRECT Medium Reheat (145
°
F/63
°
C) 5-10 Slit skin if desired.
Chicken
Breast, boneless DIRECT Medium 170
°
F/77
°
C 15-22 For even cooking, pound
breast to ¾ " (2.0 cm) thick.
Pieces, 2-3 lbs (0.75-
1.1 kg) DIRECT
Med-Low to Medium Breast 170
°
F/77
°
C
Thigh 180
°
F/82
°
C
Start bone side down.
Lamb
Chops and Steaks, Loin, Rib,
Sirloin, 1" (2.5 cm) thick DIRECT Medium Med-rare (145
°
F/63
°
C)
to Medium (160
°
F/71
°
C)
10-20
1 ½ " (3.8 cm) thick DIRECT Medium Med-rare (145
°
F/63
°
C)
to Medium (160
°
F/71
°
C)
16-20
Grilling Chart
25