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www.napoleongrills.com
10
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.
Cleaning Instrucons
Note: Stainless steel tends to oxidize or stain in the presence of chlorides and suldes, parcularly in
coastal areas and other harsh environments, such as the warm, highly humid atmosphere around pools
and hot tubs. These stains could be perceived as rust, but can be easily removed or prevented. To provide
stain prevenon and removal, wash all stainless steel and chrome surfaces every 3-4 weeks or as oen as
required with fresh water and/or stainless steel cleaner.
Cleaning Inside The Gas Grill : Remove the cooking grids. Use a brass wire brush to clean loose debris
from casng sides and underneath the lid. Brush all debris from inside the gas grill into the removable
drip pan.
WARNING! Do not use this grill under extended awnings. Failure to follow these instrucons
could result in a re or personal injury.
DANGER! Do not put this grill in storage or travel mode immediately aer use. Allow the grill to
cool to the touch before moving or storing. Failure to do so could result in a re resulng in property
damage, personal injury or death.
WARNING! Always wear protecve gloves and safety glasses when servicing your grill.
WARNING! To avoid the possibility of burns, maintenance should be done only when the grill is
cool. Avoid unprotected contact with hot surfaces. Ensure all burners are turned o. Clean grill in an
area where cleaning soluons will not harm decks, lawns, or paos. Do not use oven cleaner to clean
any part of this gas grill. Do not use a self-cleaning oven to clean cooking grids or any other parts of
the gas grill. Barbecue sauce and salt can be corrosive and will cause rapid deterioraon of the gas grill
components unless cleaned regularly.
Cast Iron Cooking Grids: The cast iron cooking grids supplied with your new grill oer superior heat
retenon and distribuon. By regularly seasoning your grids you are adding a protecve coang, which
will aid in resisng corrosion and increase your grids non-sck capabilies.
First Time Use: Wash the cooking grids by hand with mild dish soap and water to remove any residue
from the manufacturing process (never wash in a dish washer). Rinse thoroughly with hot water and dry
completely with a so cloth. This is important to avoid moisture from entering the cast iron.
Seasoning: Using a so cloth, spread VEGETABLE SHORTENING over the enre grid surface ensuring
all grooves and corners are covered. Do not use salted fats such as buer or margarine. Pre-heat your
grill for 15 minutes, then place the seasoned cooking grids in the grill. Turn the burner control knobs to
medium with the lid closed. Allow the cooking grids to heat for approximately one-half hour. Turn all the
burners to the “OFF” posion and turn the gas o at the source. Let the cooking grids stand unl cool.
This procedure should be repeated several mes throughout the season, although it is not required for
daily use (follow daily usage procedure below).
Daily Usage: Before pre-heang, and cleaning with a brass wire grill brush, coat the enre top surface of
the cooking grids with VEGETABLE SHORTENING. Pre-heat the grill and then brush away any unwanted
residue with a brass wire brush.
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.
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