NXR 780-0862SB, Care & Assembly Instructions, Page: 25 / 28

GREASE TRAY CLEANING:
The grease tray should be emptied and wiped down periodically and washed with a mild detergent and
warm water solution. A small amount of sand may be placed in bottom of grease tray to absorb the grease.
Check the grease tray frequently, do not allow excess grease to accumulate and overflow out of the grease tray.
BURNER CLEANING:
1. Turn off the gas supply, and make sure all the knobs are in the “OFF” position.
2. Wait for the grill to cool.
3. Clean the exterior of the burner with a wire brush. Use a metal scrapper to stubborn stains.
4. Clear clogged port with a straightened paper clip. Never use a wooden toothpick as it may break off
and clog the port.
5. If inserts or other obstructions are blocking the flow of gas through the burner, please send email to
our customer service department: nxrcs@duro-global.com.
Trouble Shooting
WHEN TO LOOK FOR SPIDERS
You should inspect the burners at least once a year or immediately after any of the following conditions occur:
1. The smell of gas in conjunction with the burner flames appearing yellow.
2. The grill does not reach temperature.
3. The grill heats unevenly.
4. The burners make popping noises.
PREHEATING: The grill lid should be in a closed position during the preheat time period. It is
necessary to preheat the grill before cooking certain foods, depending on the type of food and the
cooking temperature. Food that requires a high cooking temperature needs a pre-heat
period of five minutes; food that requires a lower cooking temperature needs only a period of two to
three minutes.
COOKING TEMPERATURES
High setting: Use this setting for fast warm-up, for searing steaks and chops, and grilling.
Low setting: Use this setting for all roasting, baking, and when cooking very lean cuts such as fish.
These temperatures vary with the outside temperature and the amount of wind.
Cooking with indirect heat: You can cook poultry and large cuts of meat slowly to perfection on one
side of the grill by indirect heat from the burner on the other side. 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.
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