STAINLESS STEEL GAS GRILL
`
USE AND CARE GUIDE
MODEL NO.: 720-0230
RR
® ®
PLEASE CONTACT 1-800-913-8999 FOR ASSISTANCE
DO NOT RETURN TO PLACE OF PURCHASE.
FOR OUTDOOR USE ONLY
TABLE OF CONTENT
SECTION ONE
Importance………………………….….. 1
Precautions…………………………. . 2-3
Placement of the grill……………….…. 3
SECTION TWO
Screw description………………………4
Assembly Instructions……………… 5-11
How to install a gas tank………………12
Propane tank assembly……………… ..13
Installation instruction of Clamp ..…….14
Your gas grill is ready to use…………..15
Gas hook up……………………………16
Leak testing……………………….. 16-17
Installer final checklist………………. . 17
Operating Instructions………………. 18
Lighting Instructions………………. 18-19
Using the side burner……………….…. 20
SECTION THREE
Care and maintenance……………………..20
Care and maintenance of the side burner….21
Trouble shooting…………………………..21
SECTION FOUR
Exploded View……………………………22
Parts List…………………………………. 23
Grilling hints……………………………... 24
Grill cooking chart……………………. 25-27
Grill recipe suggestions………………. 28-30
SECTION FIVE
Limited Warranty……………………………31
IMPORTANCE
* * * WARNING * * *
FOR YOUR SAFETY
If you smell gas:
1. Shut off gas to the appliance.
2. Extinguish any open flame.
3. Open lid
4. If odor continues, immediately call your gas supplier or your fire department.
FOR YOUR SAFETY
1. Do not store or use gasoline or other flammable vapors and liquids in the vicinity of this or
any other appliance.
2. An LP cylinder not connected for use shall not be stored in the vicinity of this or any other
appliance.
1
PRECAUTIONS
WARNING
Do not try lighting this appliance without
reading the “LIGHTING INSTRUCTIONS”
section of this manual.
TESTED IN ACCORDANCE WITH ANSI
Z21.58b-2002, CGA 1.6B-2002 STANDARD
FOR OUTDOOR COOKING GAS
APPLIANCES. THIS GRILL IS FOR
OUTDOOR USE ONLY.
Check your local building codes for the proper
method of installation. In the absence of local
codes, this unit should be installed in accordance
with the National Fuel Gas Code ANSI
Z223.1/NFPA 54, Storage and Handling of
Liquefied Petroleum Gases, ANSI/NFPA 58 or
CSA B149.1 Natural Gas and Propane
Installation Code, and the National Electrical
Code, ANSI/NFPA 70, or the Canadian
Electrical Code, CSA C22.1.
CALIFORNIA PROPOSITION 65WARNING
The burning of gas fuel generates some
byproducts, which are on the list of substances
which are known by the State of California to
cause cancer or reproductive harm. California
law requires businesses to warn customers of
potential exposure to such substances. To
minimize exposure to these substances, always
operate this unit according to the use and care
manual, ensuring you provide good ventilation
when cooking with gas.
SAFETY PRACTICES TO AVOID
PERSONAL INJURY
When properly cared for, your 720-0230(Charmglow)
Grill will give safe, reliable service for many years.
However, extreme care must be used since the grill
produces intense heat and that can increase accident
potential. When using this appliance basic safety
practices must be followed, including the following:
Read this Care and Use Manual carefully and
completely before using your grill to reduce the risk
of fire, burn hazard or other injury.
Do not repair or replace any part of the grill unless
specifically recommended in this manual. All other
service should be referred to a qualified technician.
CHILDREN SHOULD NOT BE LEFT ALONE OR
UNATTENDED IN AN AREA WHERE THE GRILL
IS BEING USED. NEVER ALLOW THEM TO SIT,
STAND OR PLAY ON OR AROUND THE GRILL AT
ANY TIME.
DO NOT STORE ITEMS OF INTEREST TO
CHILDREN AROUND OR BELOW THE GRILL OR
IN THE CART. NEVER ALLOW CHILDREN TO
CRAWL INSIDE OF THE CART.
Never let clothing, pot holders or other flammable
materials come in contact with or too close to any
grate, burner or hot surface until it has cooled. Fabric
may ignite and result in personal injury.
For personal safety, wear proper apparel. Loose
fitting garments or sleeves should never be worn
while using this appliance. Some synthetic fabrics are
highly flammable and should not be worn while
cooking.
Only certain types of glass, heat-proof glass ceramic,
earthenware, or other glazed utensils are suitable for
grill use. Theses types of materials may break with
sudden temperature changes. Use only on low or
medium heat settings according to the manufacturer’s
directions.
Do not heat unopened food containers as a build-up
of pressure may cause the container to burst.
Use a covered hand when opening the grill lid. Never
lean over an open grill.
WHEN LIGHTING A BURNER, ALWAYS PAY
CLOSE ATTENTION TO WHAT YOU ARE DOING.
BE CERTAIN YOU ARE TURNING THE IGNITER
LABELED FOR THE BURNER YOU INTEND ON
USING.
2
PRECAUTIONS
When using the grill, do not touch the grill rack, burner
grate or immediate surroundings as these areas become
extremely hot and could cause burns. Use only dry
potholders. Moist or damp potholders on hot surfaces
may cause burns from steam. Do not use a towel or
bulky cloth in place or potholders. Do not let potholders
touch hot portions of the grill rack.
Grease is flammable. Let hot grease cool before
attempting to handle it. Avoid letting excess grease
deposits collect in the grease tray at the bottom of the
grill’s firebox. Clean often.
DO NOT USE ALUMINUM FOIL TO LINE THE GRILL
RACKS OR GRILL BOTTOM. This can severely upset
combustion air flow or trap excessive heat in the control
area.
For proper lighting and performance of the burners keep
the burner ports clean. It is necessary to clean them
periodically for optimum performance (see page 19). The
burners will only operate in one position and must be
mounted correctly for safe operation.
Clean the grill with caution. Avoid steam burns; do not
use a wet sponge or cloth to clean the grill while it is hot.
Some cleaners produce noxious fumes or can ignite if
applied to a hot surface.
INSECT WARNING!!! Spiders and insects can nest in
the burners of this and any other grill, and cause the
gas to flow improperly. This is a very dangerous
condition which can cause a fire to occur behind the
v
e panel, thereby damaging the grill and making it
val
unsafe to operate. Inspect the grill twice a year.
Be sure all grill controls are turned off and the grill is
cool before using any type of aerosol cleaner on or
around the grill. The chemical that produces the spraying
action could, in the presence of heat, ignite or cause
metal parts to corrode.
Do not use the grill for cooking excessively fatty meats
or products which promote flare-ups. Do not operate the
grill under unprotected combustible construction. Use
only in well ventilated areas. Do not use in buildings,
garages, sheds, breezeways or other such enclosed areas.
THIS UNIT IS FOR OUTDOOR USE ONLY.
Keep the area surrounding the grill free from
combustible materials, trash, or combustible fluids and
vapors such as gasoline or charcoal lighter fluid. Do not
obstruct the flow of combustion and ventilation air. If the
unit is stored indoors ensure that it is cool. If propane is
used, the cylinder must be unhooked and the propane
cylinder stored outside in a well ventilated area, out of
the reach of children.
DO NOT USE BRIQUETTES OF ANY KIND IN THE
GRILL.
The 720-0230 (Charmglow) Grill is designed for
optimum performance without the use of briquettes. Do
not place briquettes on the radiant as this will block off
the area for the grill burners to vent. Adding briquettes
can damage ignition components and knobs, and void the
warranty.
Never use the grill in extremely windy conditions. If
located in a consistently windy area (oceanfront,
mountaintop, etc.) a windbreak will be required (see
below). Always adhere to the specified clearance.
NEVER USE A DENTED OR RUSTY PROPANE TANK
PLACEMENT OF THE GRILL
CLEARANCE
To Non-Combustible Construction
A minimum of 24” clearance from the back of the grill to
non-combustible construction is required for the lid to
open fully.
DO NOT INSTALL THIS UNIT INTO COMBUSTIBLE
ENCLOSURES!
LOCATION
When determining a suitable location take into account
concerns such as exposure to wind, proximity to traffic
paths and keeping any gas supply lines as short as
possible. Locate the grill only in a well-ventilated area.
Never locate the grill in a building, garage, breezeway,
shed or other such enclosed areas without an approved
ventilation system. During heavy use, the grill will
produce a lot of smoke. Lock the wheels after the grill is
placed in a suitable position according to the sticker
located beneath the right door.
3
Screw description
Item
3
4
Description(SCALE 1:1)
crossed round head screw
crossed round head screw
crossed round head screw
landfrom screw
Specification
1/ 4× 38mm
1/4× 15mm
× 10mm
5/32
5/32
× 6+φ 5× 5mm
Quantity
8pcs
16pcs
4pcs
1pc
retention screw
5
4
φ 12× 155mm
1pc
ASSEMBLY INSTRUCTIONS
PLEASE READ THE INSTRUCTIONS CAREFULLY AND FOLLOW STEP BY STEP.
Attention: Please lock the caster during the process of installation of the grill.
TOOLS REQUIRED: Philips head screwdriver(not provide),
Step 1:Assemble two regular casters to the right side panels and caster with brakes on the left side panel as shown figure
below.
Crescent wrench(not provide)
Step 2 : Assemble bottom panel to side panels with four (4) 1/4 x 38 mm screws as shown figure below
5
Step 3: Assemble the back panel to the two sides panel. with four (4) 5/32 x 10mm screws as shown figure below.
Step 4:
Assemble the door handle to the door with the screw which packaged in the condiment rack
6
Step 5: Insert both doors’ hinge pins through the holes on the bottom of the bottom panel. Make sure the
washers are in place. Then assembly the header frame on top of both doors by inserting the door hinge
pins through the pre-drilled holes on the frame’s bottom side. Push the door and frame unit into the cart
and fasten the frame on both sides with four (4) 1/4x38mm screws.
Step 6
: Remove the head unit of grill from carton. Insert the upper portion of the grill onto the cart from
the top with four (4)1/4 x 15mm screws. Caution!! The firebox is heavy, and we recommend two or
more people to lift up firebox.
7
Step 7 : 1.Place flame tamers (3) on to the fire box as show figure below.
2.Place the cooking grids(2) on.
3. Place the warming rack on.
Step 8: Use four (4)1/4 x 15mm screws to install the rear panel as show below.
8
Step9: Assemble side burner with (8) 1/4 x 15mm screws as figure show below.
Connect the condiment tray and side shelf with two screws. The two screws have been fitted in
side shelf.
9
(
)
(
)
(
)
ASSEMBLY INSTRUCTIONS
Side burner valve assembly:
Step 1: Insert valve assembly through side Step 2: Remove 4(four) screws & washers
panel from the “U” brackets on the side
burner
Step 3: Insert valve stem assembly into burner Step 4: Insert valve stem assembly through knob
venturi hole to the control panel
Valve Stem
Valve
Step 5: Replace “U” brackets with 4(four) Step 6: Align & tighten knob bezel & valve
Screws( DO NOT TIGHTEN) stem with 2(two) screws & washers
(knob bezel in bag)
Step 7; Tight all 4(four) screws on the “U” Step 8: Place knob on valve stem, then screw
brackets on the burner, then connect the knob by using the Allen wrench.
the ignition wire on to valve.
(Ignition wire)
Side panel, right #18B
Valve
#37
Control Panel #32
as shown below.
10
Allen wrench enclosed in bag
Step 10:Assemble the condiment rack inside of the left door.
Step11: Screw in the tank retention screw as the picture shown below.
11
How to install a gas tank
Opening the front door and place gas tank into the gas tank holes.
Secure the gas tank by turning the retention screw at the back of the grill clockwise until it is tight.
Complete.
12
PROPANE TANK ASSEMBLY
● With hand attach propane gas tank to regulator inlet fitting by turning the regulator clockwise
until tight as shown in figure below.
CLO
S
E
N
E
P
O
g
CAUTION! DO NOT USE TOOLS TO ATTACH REGULATOR / HOSE ASSEMBLY
TO PREOPANE TANK
13
INSTALLATION INSTRUCTION
MODEL 720-0230 GAS HOSE RETENTION KIT
Package should include (4 pcs):
Regulator ring clamp with wing bolt
Mounting bolt with ring slot
1 Hex Nut and washer
Hose Clamp Installation
1a. Insert “threaded end”
mounting bolt through top middle
vent
1b. Tighten nut with washer from
the out side of panel with the
included wrench
1 wrench
14
2a. Put regulator hose through
ring clamp
Your gas grill is ready to use
2b. Use wing bolt to fasten regulator
hose to ring clamp securely
15
GAS HOOK-UP
Only the pressure regulator and hose assembly supplied
with the grill should be used. Any replacement pressure
regulator and hose assembly must be specified by the
grill manufacturer.
This is a propane configured grill. Do not attempt to
use a natural gas supply unless the grill has been
reconfigured for natural gas use.
Total gas consumption (per hour) of the 720-0230
(Charmglow) Grill with all burners on “HI”:
Main burners 36,000 Btu/hr.
Side burner 12,000 Btu/hr.
Total 48,000 Btu/hr.
The installation of this appliance must conform with
local codes or, in the absence of local codes, with the
national fuel gas code, ANSI Z223. 1a-1988.
Installation in Canada must be in accordance with
the Standard Can1-b149.1 and/or .2 (ins t all ation code
for gas burning appliances and equipment) and local
codes.
L.P. Tank Requirements
A dented or rusty L.P. tank may be hazardous and
should be checked by your L.P. supplier. Never use a
cylinder with a damaged valve. The L.P. gas cylinder
must be constructed and marked in accordance with
the specifications for L.P. gas cylinders of the U.S.
Department of Transportation (DOT), or the
National Standard of Canada, CAN/CSA-B339,
Cylinders, Spheres and Tubes for Transportation of
Dangerous Goods; and Commission.
The cylinder must be provided with a shut valve
terminating in an L.P. gas supply cylinder valve
outlet specified, as applicable, for connection type
QCC1 in the standard for compressed gas cylinder
valve outlet and inlet connection ANSI/CGA-V-1.
The cylinder supply system must be arranged for
vapor withdrawal. The cylinder must include a collar
to protect the cylinder valve.
Manifold pressure: (operating): 10” water column
(W.C.), (non-operating): 11.2” water column (W.C.).
L.P. GAS HOOK-UP:
Ensure that the black plastic grommets on the LP
cylinder valve are in place and that the hose does not
come into contact with the grease tray or the grill
head.
CONNECTION:
Your 720-0230 (Charmglow) grill is equipped with
gas supply orifices for use only with propane gas. It is
also equipped with a high capacity hose/regulator
assembly for connection to a standard 20lb. L.P.
cylinder (18-1/4” high, 12-1/4” diameter).
To connect the L.P. gas supply cylinder, please follow
the steps below:
1. Make sure tank valve is in its full off position
(turn clockwise to stop)
2. Check tank valve to assure it has proper external
male threads (type 1 connection per ANSIZ21.81)
3. Make sure all burner valves are in their off
position.
4. Inspect valve connections, port, and regulator
assembly. Look for any damage or debris.
Remove any debris. Inspect hose for damage.
Never attempt to use damaged or obstructed
equipment. See your local L.P. gas dealer for
repair.
5. When connecting regulator assembly to the valve,
hand tighten the nut clockwise to a complete stop.
Do not use a wrench to tighten. Use of a wrench
may damage the quick coupling nut and result in
a hazardous condition.
6. Open the tank valve fully (counterclockwise). Use
a soapy water solution to check all connections
for leaks before attempting to light the grill, see
below. If a leak is found, turn the tank valve off
and do not use the grill until a local L.P. gas
dealer can make repairs.
To disconnect L.P. gas cylinder:
1. Turn the burner valves off.
2. Turn the tank valve off fully (turn clockwise to
stop).
3. Detach the regulator assembly from the tank
valve by turning the quick coupling nut
counterclockwise.
LEAK TESTING
GENERAL
Although all gas connections on the grill are leak tested
at the factory prior to shipment, a complete gas tightness
check must be performed at the installation site due to
possible mishandling in shipment, or excessive pressure
unknowingly being applied to the unit. Periodically
check the whole system for leaks following the
procedures listed below. If the smell of gas is detected at
anytime you should immediately check the entire system
for leaks.
16
BEFORE TESTING
Make sure that all packing material is removed from the
grill including the burner tie-down straps.
DO NOT SMOKE WHILE LEAK TESTING.
NEVER PERFORM LEAK TEST WITH AN OPEN
FLAME.
Make a soap solution of one part liquid detergent and
one part water. You will need a spray bottle, brush, or
rag to apply the solution to the fittings. For the initial
leak test, make sure the L.P. cylinder is full.
TO TEST
Make sure all control valves are in the “OFF” position.
Turn the gas supply on. Check all connections from the
L.P. cylinder up to and including the connection to the
manifold pipe assembly (the pipe that goes to the
burners). Soap bubbles will appear where a leak is
present. If a leak is present, immediately turn off the gas
supply, tighten any leaking fittings, turn gas on, and
recheck. Should the gas continue to leak from any or all
of the fittings, turn off the gas supply, and contact our
customer service at 1-800-913-8999.
Only those parts recommended by the manufacturer
should be used on the grill. Substitution will void the
warranty. Do not use the grill until all connections have
been checked and do not leak.
Gas flow check:
Each grill burner is tested and adjusted at the factory
prior to shipment; however, variations in the local gas
supply may make it necessary to adjust the burners. The
flames of the burners should be visually checked.
Flames should be blue and stable with no yellow tips,
excessive noise or lifting. If any of these conditions exist,
check to see if the air shutter or burner ports are blocked
by dirt, debris, spider webs, etc. If you have any
questions regarding flame stability, please call customer
service 1-800-913-8999.
ALWAYS CHECK FOR LEAKS AFTER EVERY L.P. TANK CHANGE
Check all gas supply fittings for leaks before each use. It is handy to keep a spray bottle of soapy water near the shut-off valve of the gas supply line. Spray all the fittings. Bubbles indicate leaks.
Disconnected L.P. cylinders must have threaded valve plugs tightly installed, and must not be stored in a building, garage or any other enclosed area.
The gas must be turned off at the supply cylinder when the unit is not in use.
If the appliance is stored indoors the cylinder must be
disconnected and removed from the appliance.
Cylinders must be stored outdoors in a wellventilated area out of the reach of children.
.
INSTALLER FINAL CHECKLIST
Specified clearance maintained 24” from
combustibles.
All internal packaging removed.
Knobs turn freely.
Burners are tight and sitting properly on orifices.
Pressure regulator connected and set for 11.2” W.C.
L.P. gas. Gas connections to grill using hose &
PROPANE CYLINDER CAUTIONS
a) Do not store a spare LP-gas cylinder under or near this appliance.
b) NEVER fill the cylinder beyond 80 percent full.
c) If the information in “a” and “b” is not followed exactly, a fire causing death or serious
injury may occur.
17
regulator assembly provided (pre-set for 11.0” water
column).
Unit tested and free of leaks.
User informed of gas supply shut off valve location.
USER, PLEASE RETAIN THESE INSTRUCTIONS
FOR FUTURE REFERENCE.
OPERATING INSTRUCTION
General use of the grill and rotisserie
Each main burner is rated at 12,000 Btu/hr. The main
grill burners encompass the entire cooking area and are
side ported to minimize blockage from falling grease and
debris. Above the burners are stainless steel radiants
(flame covers). The igniter knobs are located on the
lower center portion of the valve panel. Each rotary
igniter is labeled on the control panel.
USING THE GRILL:
Grilling requires high heat for searing and proper
browning. Most foods are cooked at the “HI” heat setting
for the entire cooking time. However, when grilling large
pieces of meat or poultry, it may be necessary to turn the
heat to a lower setting after the initial browning. This
cooks the food through without burning the outside.
Foods cooked for a long time or foods basted with a
sugary marinade may need a lower heat setting near the
end of the cooking time.
To begin:
1. Make sure the grill has been leak tested and is
properly located.
2. Remove any remaining packing material.
3. Light the grill burners using the instructions in this
manual see page 18/19
4. Turn the control knob(s) to “HI” and preheat the
grill for 15 minutes. The grill lid is to be closed
during the appliance preheat period.
5. Place the food on the grill and cook to the desired
doneness. Adjust heat setting, if necessary. The
control knob may be set to any position between
“HI” and “LO”.
NOTE: The CHARMGLOW grill is designed to grill
efficiently without the use of lava rocks or briquettes of
any kind. Heat is radiated by the stainless steel flame
tamers positioned above each burner.
NOTE: The hot grill sears the food, sealing in the juices.
The longer the preheat, the faster the meat browns and
the darker the grill marks.
DO NOT LEAVE THE GRILL UNATTENDED WHILE COOKING.
LIGHTING INSTRUCTIONS
WARNING: IMPORTANT!
BEFORE LIGHTING…
Inspect the gas supply hose prior to turning the gas
“ON”. If there is evidence of cuts, wear, or abrasion, it
must be replaced prior to use. Do not use the grill if the
odor of gas is present. Only the pressure regulator and
hose assembly supplied with the unit should be used.
Never substitute regulators for those supplied with the
grill. If a replacement is necessary, contact the factory
for proper replacement.
Hand tighten the regulator (type QCC1) onto the tank.
Leak check the hose and regulator connections with a
soapy water solution before operating the grill (Do not
use tool to attach regulator / hose assembly to propane
tank.)
TO LIGHT THE GRILL BURNER:
Make sure all knobs are “OFF” then turn on the gas
supply from the LP tank. Always keep your face and
body as far from the grill as possible when lighting.
Your Charmglow grill has an exclusive patented built-in
ignition. The igniter is built in to the valve. To ignite
each burner simply push and turn the control knobs to
The HI setting, you will hear the valve click as it sends a
spark to the pilot flame. If the burner does not light wait
5 minutes for any excess gas to dissipate and then retry.
Flame Characteristics
Check for proper burner flame characteristics. Each
burner is adjusted prior to shipment; however, variations
in the local gas supply may take minor adjustments
necessary.
Burner flames should be blue and stable with no yellow
tips, excessive noise, or lifting. If any of these conditions
exist call our customer service line. If the flame is
yellow, it indicates insufficient air. If the flame is noisy
and tends to lift away from the burner, it indicates too
much air.
18
If the burner will not light after several attempts then the burner can be
match lit.
If you’ve just attempted to light the burner with the igniter, allow 5
TO MANUALLY LIGHT THE GRILL
minutes for any accumulated gas to dissipate. Keep your face and
hands as far away from the grill as possible. Insert a lit light rod or
lighter through the cooking grids to the burner. Press the control knob
and rotate left to the HI setting, continue to press the knob until the
burner ignites. Burner should light immediately. If the burner does not
light in 4 seconds turn the knob off, wait 5 minutes and try again.
19
USING THE SIDE BURNER
WARNING: IMPORTANT!
USING THE SIDE BURNER:
Inspect the gas supply hose prior to turning the gas
“ON”. If there is evidence of cuts, wear or abrasion, it
must be replaced prior to use. Do not use the side burner
if the odor of gas is present.
WARNING: Always keep your face and body as far
away from the burner as possible when lighting.
LIGHTING INSTRUCTIONS
To light the side burner, remove any cooking utensils
from the burner grate. Push and turn the control knob
CARE & MAINTENANCE
STAINLESS STEEL
The grill is made from stainless steel. There are many
different stainless steel cleaners available. Always use
the mildest cleaning procedure first, scrubbing in the
direction of the grain. To touch up noticeable scratches
in the stainless steel, sand very lightly with dry 100 grit
emery paper in the direction of the grain. Specks of
grease can gather on the surfaces of the stainless steel
and bake on to the surface and give the appearance of
rust. For removal use an abrasive pad in conjunction with
a stainless steel cleaner.
GRILL RACK
The easiest way to clean the grill is immediately after
cooking is completed and after turning off the flame.
Wear a barbeque mitt to protect your hand from the heat
and steam. Dip a brass bristle barbeque brush in tap
water and scrub the hot grill. Dip the brush frequently in
the bowl of water. Steam, created as water contacts the
hot grill, assists the cleaning process by softening any
food particles. The food particles will fall and burn. If
the grill is allowed to cool before cleaning, cleaning will
be more difficult.
ENSURE THAT THE GAS SUPPLY AND THE
KNOBS ARE IN THE “OFF” POSITION. MAKE
counterclockwise to the “HI” position. If the burner does
not light, turn the control knob to “OFF”. If the smell of
gas is detected and the igniter is not functioning,
immediately turn the control knob “OFF”. Allow 5
minutes for any accumulated gas to dissipate. If the side
burner igniter is not functioning, see the following
section for match lighting.
MATCH LIGHTING
Hold a lit extended match or lighter near the side burner
ports, turn the control knob counterclockwise to “HI”.
Move your hand immediately once the burner is lit.
Rotate the control knob to the desired setting.
SURE THE RANGETOP BURNER IS COOL
BEFORE REMOVAL.
GRILL BURNERS
Extreme care should be taken when moving a burner as it
must be correctly centered on the orifice before any
attempt is made to relight the grill. Frequency of
cleaning will depend on how often you use the grill.
GRILL BURNER CLEANING
Ensure the gas supply is off and the knobs are in the
“OFF” position. Make sure the grill is cool. Clean the
exterior of the burner with a wire brush. Clear stubborn
scale with a metal scraper. Clear any clogged ports with
a straightened paper clip. Never use a wooden toothpick
as it may break off and clog the port. Please note if
insects or other obstructions are blocking the flow of gas
through the burner, and if so you will need to call our
customer service line.
GREASE TRAY CLEANING:
The grease tray should be emptied and wiped down
periodically and washed in a mild detergent and warm
water solution. A small amount of sand or cat litter may
be placed in bottom of grease tray to absorb the grease.
Check the grease tray frequently, don’t allow excess
grease to accumulate and overflow out of the grease tray.
20
CARE & MAINTENANCE OF SIDE BURNER
BURNER CLEANING:
Clean the exterior of the burner with a wire brush. Clear any clogged burner ports with a straightened paper clip. Never
enlarge the burner ports. Never use a wooden toothpick as it may break off the clog the port.
STAINLESS STEEL:
There are many different stainless steel cleaners available. Always use the mildest cleaning procedure first, scrubbing in the
direction of the grain. Do not use steel wool as it will scratch the surface. To touch up noticeable scratches in the stainless
steel, sand very lightly with dry 100 grit emery paper in the direction of the grain.
SIDE BURNER GRATE:
The top burner grate is stainless steel. To avoid burns do not clean a hot grate. They may be wiped while in place with hot,
soapy water, rinsed and wiped dry. Never immerse a hot grate in water.
TROUBLE SHOOTING
SPIDER AND INSECT WARNING!!!
Spiders and insects can nest in the burners of this or any
other grill, and cause the gas to flow from the front of the
burner. This is a very dangerous condition which can
cause a fire to occur behind the valve panel, thereby
damaging the grill and making it unsafe to operate.
WHEN TO LOOK FOR SPIDERS
You should inspect the burners at least once a year or
immediately after any of the following conditions occur:
CHECKLIST
PROBLEMS WHAT TO DO
Grill won’t light when the control
knob is rotated.
Wipe with dry cloth.
Do other burners on the unit operate?
Burner flame is yellow or orange, in
conjunction with the odor of gas.
Low heat with knob in “HI” position. Is the fuel hose bent or kinked?
Is the grill in a dusty area?
Is there adequate gas supply available?
Is the gas supply, or gas pressure low?
Is the grill being preheated for 15 minutes?
Check to see if LP tank is empty.
Clean wire(s) and/or electrode by rubbing with alcohol and clean swab.
Make sure the wire is connected to electrode assembly.
Check to see if other burners operate. If so, check the gas orifice on the
malfunctioning burner for an obstruction.
Call our customer service line 1-800-913-8999.
If it is only one burner that appears low, does the orifice or burner need
cleaning?
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.
BEFORE CALLING FOR SERVICE
If the grill does not function properly, use the following
checklist before contacting your dealer for service. You
may save the cost of a service call.
21
Exploded View for 720-0230
01
06
29
28
27
26
02
03
04
N
O
I
L
L
A
D
E
M
05
17
07
34
16
35
09
40
18
2
19
23
21
08
10
11
12
13 15
14
38
30
32
31
22
37
36
39
20
41
24
3
44
22
MODEL 720-0230 PARTS LIST
NO PART (DESCRIPTION) Q'TY NO PART (DESCRIPTION) Q'TY
01 Lid, Front 1 23 Bottom panel 1
02 Heat indicator 1 24 A/B Double layer door (L&R) 1
03 Heat insulating spacer 2 25 Door hinge 2
04 Handle assembly, post 2 26 Main burner 3
05 Handle assembly, lid 1 27 Flame tamer 3
06 Name plate 1 28 Cooking grid 2
07 Grease tray 1 29 Warming rack 1
08 Bowl assembly 1 30 Gas hose, connector 1
09 Rear baffle 1 31 Manifold side burner 1
10 Front baffle 1 32 Side burner, outer 1
11 Gas valve, main burner 3 33 Door handle 2
12 Gas Valve manifold 1 34 Side burner lid 1
13 Control panel
14 Zinc alloy control knob 4 36 Side burner, aluminum pipe 1
15 Bezel, main & side burner 4 37 Side burner head
16 Regulator, LP 1 38 Side burner, fire box 1
17 A/B Side panel L&R 1 39 Lighting rod 1
18 Side shelf 1 40 Rear panel 1
19 Condiment tray 1 41 Cart frame 1
20 3'' caster with brake 1 42 Retention screw 1
21 3'' caster without brake 1 43 Condiment rack
22 Gas valve, side burner 1 44 Clamp
1
35 Side burner, cooking grid 1
1
1
1
23
GRILLING 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-inch intervals.
DO NOT LEAVE THE GRILL UNATTENDED
WHILE COOKING.
24
GRILL COOKING CHART
WEIGHT OR
FOOD
VEGETABLES
Fresh
Beets Medium 12 to 20 minutes
Carrots
Turnips
Onion 1/2 inch slices Medium 8 to 20 minutes
Potatoes
Sweet Whole Medium 40 to 60 minutes
White 6 to 8 ounces High 45 to 60 minutes
THICKNESS
FLAME SIZE
APPROXIMATE
TIME
SPECIAL INSTRUCTIONS
AND TIPS
Slice. Dot with butter or margarine.
Wrap in heavy-duty foil.
Grill, turning occasionally.
Grill, turning once. Brush
occasionally
with melted butter or margarine.
Wrap individually in heavyduty foil. Grill, rotating
occasionally.
Frozen
Asparagus Medium 15 to 30 minutes
Broccoli
Brussels
Sprouts
Green beans
Peas
French fries Medium 15 to 30 minutes
MEATS
Beef
Hamburgers 1/2 to 3/4 inch Medium 10 to 18 minutes
High 8 to 15 minutes
Steaks
Dot with butter or margarine.
Wrap in heavy-duty foil. Grill,
turning occasionally.
Place in aluminum foil pan.
Grill, stirring occasionally.
Grill, turning once when juices rise
to the surface.
Do not leave hamburgers
unattended since a flare-up could
occur quickly.
Rib eye,
25
WEIGHT OR
FOOD
Tenderloin,
Porterhouse,
T-Bone, Sirloin
Rare 1 inch High 8 to 14 minutes
1-1/2 inch High 11 to 18 minutes
Medium 1 inch Medium to 12 to 22 minutes
1-1/2 inch High 16 to 27 minutes
Well-done 1 inch Medium 18 to 30 minutes
1-1/2 inches Medium 16 to 35 minutes
Lamb
Chops & Steaks
Rare 1 inch High 10 to 15 minutes
1-1/2 inch High 14 to 18 minutes
Medium 1 inch Medium to 13 to 20 minutes
1-1/2 inch High 18 to 25 minutes
THICKNESS
FLAME SIZE
APPROXIMATE
TIME
SPECIAL INSTRUCTIONS
AND TIPS
Remove excess fat from edge. Slash
remaining fat at 2-inch intervals.
Grill, turning once.
Remove excess fat from edge. Slash
remaining fat at 2-inch intervals.
Grill, turning once.
Well-done 1 inch Medium 17 to 30 minutes
Remove excess fat from edge. Slash
Pork
Chops
Well-done 1-1/2 inches Medium 30 to 40 minutes
Ribs
Pork
Ham steaks
(precooked) 1/2 inch slices High 4 to 8 minutes
Hot dogs Medium 5 to 10 minutes Slit skin. Grill, turning once.
POULTRY
Broiler/fryer 2 to 3 pounds Low or 1 to 1-1/2 hours
Halved or Medium 40 to 60 minutes
Quartered welldone
Breasts well-done Medium 30 to 45 minutes
1 inch Medium 20 to 30 minutes
Medium 30 to 40 minutes
remaining fat at 2-inch intervals.
Grill, turning once. Cook well done.
Grill, turning occasionally.
During last few minutes brush with
barbecue sauce, turn several times.
Remove excess fat from edge.
Slash remaining fat at 2-inch
intervals. Grill, turning once.
Place skin side up. Grill, turning
and brushing frequently
with melted butter, margarine, oil or
marinade.
26
WEIGHT OR
FOOD
FISH AND
SEAFOOD
Steaks
Halibut 3/4 to 1 inch Medium to 8 to 15 minutes
Salmon High
Swordfish
Whole
Catfish 4 to 8 ounces Medium to 12 to 20 minutes
Rainbow trout High
THICKNESS
FLAME SIZE
APPROXIMATE
TIME
SPECIAL INSTRUCTIONS
AND TIPS
Grill, turning once. Brush
withmelted butter, margarine or oil
to keep moist.
Grill, turning once. Brush with
melted
butter, margarine or oil.
27
GRILL RECIPE SUGGESTIONS
BBQ SALMON
2 large salmon steaks
2 tbs. Oil
Salt & pepper
2 oz. thin bacon slices
2 tbs. Butter
1 tbs. Lemon juice
Spring of parsley
Lemon wedges
Preheat the BBQ.
Brush the steaks with oil and
season with salt and pepper. Place
on BBQ grill and cook for 10
minutes, turning steaks over
halfway cooking time.
Meanwhile fry the bacon in a pan
on the side burner. Drain on paper
towels. Meld the butter in a small
saucepan taking care not to
discolor it. Arrange the fish and
bacon on serving plates. Pour the
butter over and sprinkle with
lemon juice. Garnish with parsley
springs and lemon wedges. Serve
with boiled potatoes tossed in
BAKED CHILI CORN
6 medium ears corn, husked
3 tbs. Butter or margarine, melted
Dash ground cumin
Dash ground coriander
About ½ hour before cooking, turn
the butter on for grill. Place each
corn on a heavy-duty foil. In a
bowl, combine remaining
ingredients. Mix well. Brush 1-1/2
tsp. Butter mixture over each ear.
Close foil and fold up ends to seal.
Place on grill. Cook, turning
packets occasionally 10 to 12
minutes or until cooked through.
TANGY SEAFOOD KABOBS
1 lb. Large shrimp, shelled &
deveined
¾ lbs. sea scallops
2/3 c. chili sauce
¼ c. cider vinegar
butter and sprinkled with chopped
parsley and a crisp lettuce salad.
Note: Substitute catfish, halibut or
cod for salmon.
PORK CHOPS
4 Pork chops
Marinade
1 large onion
2 tbs. lemon juice or vinegar
2 tbs. oil
½ tsp. powdered mustard
2 tsp. Worcestershire sauce
½ tsp. freshly ground black pepper
1 tsp. sugar
½ tsp. paprika
1 clove garlic
Peel, grate onion, add rest of the
ingredients except the pork chops.
Mix well. Pour over chops and
marinate one hour in a cool place.
Turn the BBQ grill on full. Heat
10 minutes. BBQ the chops
brushing with the marinade
occasionally. Serve with mixed
salad, dressed with vinaigrette
flavored with fresh dill.
3 tbs. chopped parsley
1 tbs. vegetable oil
1 tbs. Worcestershire sauce
½ tsp. prepared horseradish
1 cove garlic, minced
1 20 oz. Can pineapple chunks in
juice, drained
In medium bowl, combine shrimp
and scallops. In small bowl
combine chili sauce and next six
ingredients. Pour over seafood.
Toss to coat. Cover, refrigerate 2
hours.
Half hour before cooking, turn the
burner to the grill on full. Drain
seafood reserving marinade. On
each of twelve 10” skewers, thread
2 shrimps and 2 scallops,
alternating with pineapple chunks.
Place skewers on grill. Cook 7-10
minutes, often basting and turning.
BARBECUED LONDON BROIL
4 to 6 servings
¾ c. Italian dressing
1 tsp. Worcestershire sauce
1 tsp. dry mustard
¼ tsp. thyme, crushed
1 medium onion, sliced
1 pound flank steak, scored
2 tbs. butter, melted
Combine first 4 ingredients, add
onion and marinade flank steak
with it. Refrigerate at least 4 hours
or overnight. Remove steak and
grill on your preheated BBQ grill.
Grill 5 to 7 minutes on each side
basting frequently with the
marinade. In the meantime sauté
onions from the marinade in butter
in a skillet on your side burner for
3 minutes. To serve, slice steak
diagonally into thin slices, sprinkle
onions over top. Garnish with
vegetable kabobs.
BARBECUED POTATOES and CHEESE
1-1/2 cups shredded cheddar
cheese
1 can (10-3/4 oz.) condensed
cream of mushroom soup
1/3 cup milk
2 tbs. barbecue sauce
¼ tsp. oregano
¼ tsp. salt
1/8 tsp. pepper
4 cups thinly sliced potatoes (4
medium-sized potatoes)
Preheat grill. Combine cheese,
condensed soup, milk, BBQ sauce,
oregano, salt and pepper in a large
mixing bowl. Stir in potatoes until
well coated. Turn into well
buttered1-1/2 quart rectangular
baking dish. Cover dish with
aluminum foil. Bake covered 25
minutes on medium with the lid of
your BBQ grill closed. Remove
foil and continue baking 15
28
minutes longer or until potatoes
are tender. Let stand 5 minutes
before serving.
VEGETABLE KABOBS
3 medium-sized zucchini
12 cherry tomatoes
12 fresh mushrooms
Grated Parmesan cheese
Parboil whole zucchini 5 minutes
on your side burner or until just
tender. Drain and cut into ½ inch
slices. Thread zucchini, tomatoes
and mushrooms alternately on
each of six skewers. Brush with
marinade made of Italian dressing,
Worcestershire sauce, mustard and
thyme. Grill 5 to 7 minutes turning
and basting occasionally. Sprinkle
liberally with Parmesan cheese.
FAJITAS
1-1/2 lb. flank steak or boned
chicken breasts
2 tbs. oil
½ cup limejuice
½ tsp. salt
½ tsp. celery salt
¼ tsp. garlic powder
½ tsp. pepper
¼ tsp. oregano
¼ tsp. cumin
Flour tortillas lemon
Pound flank steak to ¼ inch
thickness or flatten chicken
breasts. Mix oil, lime juice and
seasonings in a zip lock bag. Add
meat and shake bag to coat the
meat. Refrigerate overnight or at
least 6 to 8 hours. Wrap tortillas in
foil. Remove meat from marinade.
Cook on a pre-heated gas grill for
5 to 8 minutes on each side. While
meat is cooking, heat tortillas on
grill. Slice meat across grain in
thin slices. Place on hot platter.
Squeeze lemon juice over. Wrap
meat and any of the following
toppings in tortillas: chopped
tomatoes, guacamole, sour cream,
taco sauce.
BEEF AND LAMB KABOBS
Serve 4
½ lb. boneless sirloin or beef cut
into 1” cubes
½ lb. boneless loin of lamb cut into
1” cubes
2/3 c. water, divided
¼ c. chopped onion
2 tbs. soy sauce
¼ c. vegetable oil, divided
1 tbs. dark brown sugar
1 tbs. fresh lemon juice
2 cloves garlic, minced
¼ tsp. ground cumin
¼ tsp. ground coriander
¼ tsp. ground turmeric
1/8 tsp. ground red pepper
1/8 tsp. ground ginger
1 red pepper cut into chunks
1 large banana, cut into chunks
8 small mushrooms
1/3 c. smooth peanut butter
In blender, process 1/3 c. water,
onion, soy sauce, 2 tsp. oil and the
next 8 ingredients until smooth.
Pour over meat cubes and marinate
about 4 hours, turning
occasionally. Drain and reserve
marinade. Onto to four 12”
skewers alternately thread meat,
pepper, banana and mushrooms.
Preheat grill. Brush the kabobs
with oil. Grill 7-8 minutes each
side.
Bring marinade to boil on the side
burner in a saucepan. Add
remaining 1/3 c. water and peanut
butter. Stir to blend. Heat through.
If sauce gets too thick, add 1 tbs.
water. Serve sauce with kabobs.
EGGPLANT CAVIAR
1 large eggplant
2 tbs. olive oil
2 tbs. wine vinegar
2 tbs. finely chopped onion
½ clove garlic, minced
1 medium tomato, chopped salt
and pepper
Roast eggplant on gas grill over
medium flame, turning
occasionally until thoroughly
cooked. This may take 30 minutes.
Remove from grill and cool for
handling. Strip off the skin and
chop eggplant finely. Add all the
seasonings. Chill thoroughly and
serve on toast.
CHICKEN TANDOORI STYLE
8 large chicken thighs or
drumsticks
1 c. plain nonfat yogurt
½ c. lemon juice
2 tsp. salt
½ tsp. cayenne
½ tsp. black pepper
½ tsp. crushed garlic
½ tsp. grated ginger
1 tbs. corn oil
Combine all the ingredients in a
large mixing bowl and marinate
the chicken for 8 hours in the
refrigerator. Drain the chicken and
spread on the spit running the rod
on the fleshier side of the bone.
Rotis using the rotis burner. Cook
on medium high heat for 40
minutes basting occasionally with
the remainder of the marinade
mixture. Serve with sliced onions
and lemon wedges.
SPARE RIBS
Marinade:
1 c. soy sauce
½ c. honey
½ c. vinegar
½ c. dry sherry
2 tsp. chopped garlic
2 tsp. sugar
1 c. water
1 chicken bouillon cube
1 can beer for basting sauce
Marinade ribs for 3 hours. Use
marinade for basting by adding
beer to it. Place pan under the ribs
and baste frequently. To cook ribs
select lean, meaty ribs and
accordion pleat them with your
spit. Slide four prong meat hook
down the length of spit and
tighten. At the beginning of the
rack and to its center, penetrate the
second rib with the pointed end of
the spit and push it between the
meat. Skip a couple and continue
the process until the entire rack is
29
accordion pleated. Fasten the
second meat hook into the rack.
Turn your rotis burner on high.
Rotis for 50 minutes or until done.
PORK ROAST
Apple cider vinegar basting sauce:
1 c. apple cider vinegar
6 oz. water
½ stick butter
Salt, pepper, parsley and garlic
seasoning
2 oz. lemon juice
10 lbs. pork roast
Time: 1-1/2 hours to 2 hours
Bring pork to room temperature
before placing it on the spit rod.
Place on the rod and test for
balance. Light rotis burner. Turn
control knob to high. Use the
above basting sauce for rotissing.
TURKEY
12 lb. turkey
Beer basting sauce:
1 can beer
12 oz. water
1 stick butter
1 tsp. salt
1 tsp. pepper
½ tsp. garlic flakes
1 tsp. parsley
Thaw the bird completely. Wash
inside out. Securely tie the legs
and wings. Light rotis burner. Turn
to high. Combine all the
ingredients for basting sauce in a
shallow pan. Place it under the
turkey 15 to 20 minutes. Cook for
approximately 3 hours. The
basting sauce combined with
turkey drippings makes a delicious
gravy.
30
LIMITED WARRANTY
MODEL 720-0230
STAINLESS STEEL OUTDOOR GAS GRILL
Nexgrill Industries Inc. warrants to the original consumer purchaser of each Outdoor Gas Grill that when subject to
normal residential use, it is free from defects in workmanship and materials for the periods specified below. This
warranty excludes grills used in rental or commercial applications. There will be a shipping and handling charge for
the delivery of the warranty part(s).
Component Warranty Period:
Linear Burners: 5 Years
Stainless Steel Flame Tamer: 3 Years
Stainless steel cooking grids:… 3 Years
Valves: 1 Year
Frame, Housing, Cart, Control Panel, Igniter, and Related Parts: 1 Year
All Stainless Steel Parts 3 Years
Our obligation under this warranty is limited to repair or replacement, at our option, of the product during the
warranty period. The extent of any liability of Nexgrill Industries Inc. under this warranty is limited to repair or
replacement. This warranty does not cover normal wear of parts, damage resulting from any of the following:
negligent use or misuse of the product, use on improper fuel/gas supply, use contrary to operating instructions, or
alteration by any person other than our factory service center. The warranty period is not extended by such repair or
replacement.
Warranty claim procedure: If you require service or parts for your grill, please contact our Warranty Service
Center for factory direct assistance. Our hours of operation are 8 AM to 5 PM PST. Our number is 1-800-913-8999
and our FAX number is 1-909-598-1545. Please direct all correspondence to: Nexgrill Industries,Inc. 280 Machlin
Ct. City of Industry, CA 91789 ATTN: Warranty Service Center.
Product repair as provided under this warranty is your exclusive remedy. Nexgrill Industries Inc. shall not be liable
for any incidental or consequential damages for breach of any express or implied warranty on its products. Except
to the extent prohibited by applicable law, any implied warranty or merchantability or fitness for a particular
purpose on this product to the duration of the above warranty. Some states do not allow the exclusion or limitation
of incidental or consequential damages, or allow limitations on how long an implied warranty lasts, so the above
limitations or exclusions may not apply to you. This warranty gives you specific legal rights, and you may have
other rights, which vary from state to state.
Printed in China
31
Loading...