Nexgrill 720-0536 Assembly & Operating Instructions page 20

USING THE OVEN
OVEN VENT:
Do not block the ducts at the rear of the range when cooking in the oven. It is important that the flow of hot air from
the oven and fresh air into the oven burner never be interrupted. Avoid touching the vent openings or nearby surfaces
during oven or broiler operation – they may become hot.
PLUG-IN:
The electric cord attached to the back of the grill must be plugged in to a 120V A/C outlet so the oven will operate.
The oven is equipped with a hot surface igniter that turns the burner on & off as necessary. Please note that when
the hot surface igniter is on, the indicator light on the control panel is also on. When the hot surface igniter turns off,
gas flowing to the burner stops & the indicator light turns off.
OVEN THERMOSTAT:
The oven is thermostatically controlled to maintain even cooking temperature. Simply set the control knob to the
desired temperature & the thermostat will turn the oven on & off as necessary.
RACK BAKING:
Many foods, such as pizzas, cakes, muffins, rolls, and cookies can be successfully prepared using two racks at the
Same time.
NATURAL AIRFLOW BAKE:
Heat is transferred into the oven from the oven burner in the bottom of the oven cavity. Heat is then circulated by
natural airflow. This is a traditional bake setting.
THE OVEN LIGHT:
Oven is equipped with a 25V Halogen light which is turned on or off by the switch on the control panel.
Rack position 5 (highest position):
Rack position 3:and 4
Rack position 2:
Rack position 1:
Multiple racks Cooking: Two Racks
Caution: Your oven does not operate when electrical power failure occurs
For toasting bread or broiling thin, non-fatty foods.
Used for most baked goods on a cookie sheet or jellyroll pan, layer cakes, fruit pies,
or frozen convenience foods.
Used for roasting small cuts of meat, baking loaves of bread, cakes or pies.
Used for roasting large cuts of meat and poultry, frozen pies, dessert soufflés, or
angel food cake.
Use rack 2 and 4, or rack position 1 and 4.
(5)
(4)
(3)
(2)
(1)
Operating Instructions
Continued
20