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10
www.napoleongrills.com
N415-0273-AU JAN 24.19
Operang The Grill
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, the lid must be kept open and the burners can be set to high. If
cooking with the lid closed, preheat grill on high for 10 minutes with the lid closed, and then turn the main
burners to low. 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.
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: The glass reector must be in posion prior to using appliance, otherwise it
will aect the performance of the burner. Follow the Infrared Burner Ignion procedures and operate on
high for 5 minutes with the lid closed or unl the ceramic burners glow red. When searing foods, the lid
must be kept open and the burners can be set to high. If cooking with the lid closed, preheat grill on high
with the lid closed, and then turn the main burners to low.
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.
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 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.
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