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10
EN
www.napoleon.com
N415-0542CE-GB-DE FEB 01.22
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 burn-
ers 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 cook-
ing 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. Learn more grilling techniques and deli-
cious recipes by acquiring Napoleon’s cookbooks.
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 ap-
proximately 1½ hours on medium to high. Search Grill Master Recipes at hps://www.napoleon.com/en/
us/grills/recipes for “rosserie”.
ATTENTION! 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.
Smoker Burner: The smoker burner is designed to be used in conjuncon with the smoker tray. Follow
the smoker burner lighng instrucons and operate the smoker burner on high for 10 minutes, reducing
heat as required.
Open the smoker drawer and place a small amount of wood chips into the solid poron of the smoker tray.
As it is very easy to “over smoke” use small amounts on your rst few aempts. To get a smoke avour
all that is required is a wisp of smoke, smoke billowing out of the unit is not desired and will oen leave
a sooty deposit on the food which doesn’t taste good. Soaking wood before use will slow burning and
increase smoke avour.
Wood for smoking comes in various forms, chunks, chips, dust and pellets, it also comes in many variees
(avours) from apple to walnut, each transming a dierent taste. Use only wood that you know has not
been treated, or beer sll buy from your authorized Napoleon dealer.
!
Do not locate this gas grill in windy sengs. High winds adversely aect the cooking performance of the
gas grill. In extreme circumstances when consistent high winds come from directly behind the unit, heat
can vent underneath the control panel. This may cause the control panel to become extremely hot to
touch and the knobs to deform.
Napoleon includes a wind deector with your unit. It will help prevent the possibility of improper heat
build-up.
NOTE! Napoleon is not responsible for: over ring, blow outs caused by environmental condions
such as strong winds, or inadequate venlaon.
!
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