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7
EN
www.napoleongrills.com
N415-0279W OCT 23.17
Cooking Instrucons
Inial Lighng: When lit for the rst me, the grill emits a slight odor. This is a normal temporary
condion caused by the “burn-in” of internal paints and lubricants used in the manufacturing process and
does not occur again. Simply burn the grill on high for approximately 30 minutes with the lid and base
vents fully open.
Adding Charcoal During Cooking: Use cauon when adding charcoal to the grill. Flames may are up
when coals come in contact with fresh air. Carefully open door located on front of base. Stand back a safe
distance and use a long-handled heat-resistant cooking tongs to add addional charcoal briquees.
WARNING! Never add charcoal starter uid to hot or warm coals. Once charcoal is ignited no
more uid is required.
WARNING! Never place your hands inside the grill when adjusng the charcoal tray. Keep hands
and ngers away from liing mechanism at all mes.
Main Chamber Use: The charcoal tray has six posions
in which it can operate. For opmal use, we recommend
locking the charcoal tray in the uppermost posion as close
to the cooking grids as possible. Lowering the tray away
from the food as desired, and closing the intake vents can
reduce temperatures.
We recommend preheang the grill by operang it with the
lid closed for approximately 20 minutes. The coals are ready
when they have a light coang of grey ash. Food cooked for
short periods of me (sh, vegetables) can be grilled with
the lid open. Cooking with the lid closed ensures higher,
more even temperatures that will reduce cooking me and
cook the food more evenly. When cooking very lean meat,
such as chicken breast or lean pork, the grids can be oiled
before preheang to reduce scking. Cooking meat with
a high degree of fat content may create are-ups. Either
trim the fat or reduce temperatures to inhibit this. Should a are-up occur, move food away from ames;
reduce the heat (reduce vent opening). Leave the lid open.
As a general rule, plan on using about 100 briquees to cook 4 lb. (2kg) of meat. If cooking for more than
30 to 40 minutes, addional briquees must be added to the re. When the weather is cold or windy, you
will need more briquees to reach ideal cooking temperatures.
Operang The Vents: Vents on a covered grill are usually le open to allow air into the grill. Air increases
the burning temperature of the coals. You can regulate the grill’s temperature by moving the vent slide to
the right or le. Closing the vents either parally or completely will help to cool down the coals. Do not
completely close the air vents and the lid vent unless you are trying to cool down or exnguish a ame.
Vent Closed
Vent Open
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