Nexgrill OAKFORD 810-0072, Руководство пользователя

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PROBLEM SOLUTION
Grill only heats to 200-300
°
F (93-149
°
C) Check to see if the fuel hose is bent or kinked.
Make sure the grill area is clear of dust.
Make sure the burner and orifices are clean.
Check for spiders and insects.
The regulator has a safety device that restricts the flow of gas in the event of a
leak. This safety device can be triggered without a gas leak. To reset the
safety device, turn off all burners and close the LP tank valve. Disconnect the
regulator from the LP tank and wait one minute. Reconnect the regulator to the
LP tank and slowly open the LP tank valve until the valve is fully open. Light all
burners and observe the temperature.
Grill takes a long time to preheat. Normal preheat 500-600
°
F (260-316
°
C), takes about 10-15 min. Cold weather
and wind may effect your preheat time.
If you are using volcanic rock or briquettes they can increase the preheat time
and maximum temperature.
Burner flames are not light blue. Too much or not enough air for the flame.
Elevation is the principal cause, however cold weather can affect the mixture.
Burner adjustment may be required.
Grill is in a windy location.
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 page 46. The
following information is required to assure getting the correct
part. Please note the shipping cost for the delivery of any
replacement parts will be on yourself.
•
Gas grills model number (see data sticker on grill).
•
Part number of replacement part needed.
•
Description of replacement part needed.
•
Quantity of parts needed.
To obtain replacement parts, contact our customer
service hotline 1-800-913-8999.
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.
Keep this assembly and operating instruction manual
for convenient referral, and for replacement parts
ordering.
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.
The cooking time is affected 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.
When defrosting meats it is recommended that it be done
overnight in the 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.
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.
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-in. (50.8 mm) intervals.
DO NOT LEAVE THE GRILL UNATTENDED WHILE
COOKING.
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