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www.napoleongrills.com
8
EN
Cooking Instrucons
Inial Lighng: When lit for the rst me, the gas 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 run the main burners on high for approximately one-half hour.
Main Burner Use: When searing foods, we recommend preheang the grill by operang all main burners
in the high posion with the lid closed for approximately 10 minutes. Food cooked for short periods of
me (sh, vegetables) can be grilled with the lid open. Cooking with the lid closed will ensure higher, more
even temperatures that can reduce cooking me and cook meat more evenly. Food that has a cooking
me longer than 30 minutes, such as roasts, can be cooked indirectly (with the burner lit opposite to the
food placement). When cooking very lean meats, such as chicken breasts or lean pork, the grids can be
oiled before pre-heang to reduce scking. Cooking meat with a high degree of fat content can create
are-ups. Either trim the fat or reduce temperatures to inhibit this. Should a are-up occur, move food
away from the ames and reduce the heat. Leave the lid open. See Your All Season Grill cookbook by
Napoleon for more detailed instrucons.
Rear Burner Use (If Equipped): Remove the warming rack prior to use, the extreme heat will damage
the warming rack. Cooking grids should also be removed if they interfere with the rosserie. The rear
burner is designed to be used in conjuncon with the rosserie kit (included with most rear burner units)
available from your dealer. See the rosserie kit assembly instrucons.
To use the counterbalance - remove the rosserie motor from the gas grill. Place the spit with meat
being cooked across the hangers inside the grill. The meat will naturally hang with the heavy side down.
Tighten the counterbalance arm and weight so the arm is facing up. Slide the counterweight in or out
to balance the load and ghten in place. Re-install the motor and begin cooking. Place a metal dish
underneath the meat to collect drippings for basng and naturally delicious gravy. Basng liquid may be
added as required. To seal in juices, rst operate rear burner on high unl brown, then reduce the heat to
thoroughly cook foods. Keep the lid closed for best results. Your roasts and fowl will brown perfectly on
the outside and stay moist and tender on the inside. For example, a 3 pound chicken on the rosserie will
be done in approximately 1½ hours on medium to high. See ‘Your all Season Grill’ cookbook by Napoleon
for more detailed instrucons.
WARNING! Barbecue sauce and salt can be corrosive and will cause rapid deterioraon of the gas
grill components unless cleaned regularly. When nished cooking disassemble rosserie components,
wash thoroughly with warm soapy water and store indoors.
Direct Cooking: Place food to be cooked on the grill directly over the heat. This method is generally used
for searing or for foods that do not require prolonged cooking mes such as hamburgers, steaks, chicken
pieces, or vegetables. The food is rst seared to trap-in the juices and avor, and then the temperature is
lowered to nish cooking the food to your preference.
Indirect Cooking: With one or more burners operang, place food to be cooked on the grill over a burner
that is not operang. The heat circulates around the food, cooking slowly and evenly. Cooking with this
method is much the same as cooking in your oven and is generally used for larger cuts of meats such
as roasts, chickens or turkeys, but can also be used for cooking foods that are prone to are-ups or for
smoking foods. Lower temperatures and slower cooking mes result in tender foods.
Infrared Main Burner Use (If Equipped): Follow the Infrared Burner Ignion procedures and operate on
high for 5 minutes with the lid closed or unl the ceramic burners glow red. Place food on the grill(s) and
cook according to mes listed in the Infrared Grilling Chart. Depending upon your taste, connue cooking
over infrared burners on high, medium, or low, turning food frequently, or place food over unlit burners,
close lid, and allow the oven temperature to slowly nish cooking your food.
CAUTION! Due to the intense heat the infrared burners provide, food le unaended over burners
will burn quickly. Keep the lid open when cooking with the infrared burners set to high. The intense heat
ensures adequate searing temperatures even with the lid open. This also allows observaon of the food
to prevent burning.
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