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10
| Operation
Napoleon.com | Rogue Series Grills
Operation
WARNING! Never grill food directly on the flame side burner. It is designed for use with pots and pans only.
WARNING! Do not close side burner lid while it is operating or hot.
WARNING! Do not deep fry food on the side burner. Cooking with oil can be dangerous.
WARNING! Regularly clean grease out of the entire unit, including the grease tray and the sear plates, to avoid
build-up and grease fires.
!
GRILLING INSTRUCTIONS
Main Burner Use
• Preheat the grill before searing food by operating
all main burners on high with the lid closed for
approximately 10 minutes.
• Food cooked for only a short time such as fish and
vegetables can be grilled with the lid open.
• Grilling with the lid closed ensures higher and
consistent temperatures that cook meat more evenly
and can reduce cooking times.
• The cooking grids can be oiled before pre-heating
to reduce sticking when grilling lean meat such as
chicken breast, or pork.
Direct Grilling
This method is often used for searing, or food cooked for only a short
time such as hamburgers, steaks, chicken, or vegetables.
Place food on the cooking grids directly over the heat.
Sear meat first to trap-in the juices and flavor.
Lower the grill temperature to finish cooking to your preference.
Indirect Grilling
This method uses lower temperatures and circulates heat around the
food cooking it slowly and evenly.
Use this method to cook larger cuts of meat, or food prone to flare-ups
such as roast, chicken, or turkey.
Turn one or more burners on and place food on the cooking grid where
there is no flame, or burner on.
Grilling at a lower temperature and slower cooking time results in more
tender meats.
Flame Side Burner (if equipped)
The flame side burner can be used like a stove top to make gravy or
soups.
The recommended pot or pan diameter is 10” (25 cm)
Be sure your grill is in a location protected from the wind, or the
performance of the side burner will be affected.
Grilling at night
Illuminate the control knobs by pushing the lightbulb icon on the control
panel.
• Food that takes longer than 30 minutes such as roasts can be
cooked indirectly with the burner lit opposite the food. See
Indirect Grilling.
• Trim excess fat off meat to prevent flare-ups, or reduce the
temperature of the grill.
• Flare ups – move food away from the flames and reduce the
heat. Leave the lid open.
GRILLING
PRO TIP!
Use a thermometer
to check the internal
temperature of meat
to ensure it is cooked
perfectly
GRILLING
PRO TIP!
Add a Napoleon
smoker accessory to
your grill to flavor your
meat.
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