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Operation
WARNING! Regularly clean grease out of the entire unit, including the grease tray and the sear plates, to avoid
build-up and grease fires.
WARNING! Do not leave food unattended on any lit burners.
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 preheating to
reduce sticking when grilling lean meat such as chicken
breast, or pork.
• 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.
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.
GRILLING
PRO TIP!
Add a Napoleon smoker
accessory to your grill
to flavor your meat.
GRILLING
PRO TIP!
Use a thermometer
to check the internal
temperature of meat
to ensure it is cooked
perfectly.
10
| Operation
Napoleon.com | Freestyle
®
Series Grills
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