INFRARED HEAT
Most people don’t realize that the heat source that we are most familiar with, namely the sun warms the earth using mainly infrared energy. Infrared energy is a form of
Foods cooked over infrared heat sources are heated by the same principle. Charcoal is the traditional way of infrared cooking that we are all familiar with. The glowing briquettes emit infrared energy to the food being cooked, with very little drying effect. Any juices or oils that escape from the food drip down onto the charcoal and vaporize into smoke giving the food its delicious grilled taste. The Napoleon infrared burner cooks in the same way. In each burner, 10000 ports each with its own tiny flame cause the surface of the ceramic to glow red. This glow emits the same type of infrared heat to the food, without the hassle or mess of charcoal. It also provides a more consistent heated area that is far easier to regulate than a charcoal fire. For instantaneous searing the burners can be set to high, yet they can also be turned down for slower cooking. We all know how difficult that is on a charcoal fire. Traditional gas burners heat the food in a different way. The air surrounding the burner is heated by the combustion process and then rises up to the food being cooked. This generates lower grill temperatures that are ideal for more delicate cuisine such as seafood or vegetables. The bottom line is that Napoleon’s infrared burners produce searing heat for juicier, tastier steaks, hamburgers and other meats. For cooking times and tips refer to the Infrared Grilling Chart.
COOKING INSTRUCTIONS
When lit for the first time, the gas grill will emit a slight odour. This is a normal temporary condition caused by the
INFRARED MAIN BURNER USE:
1.Follow the infrared burner ignition procedures and operate on high for 5 minutes with the lid closed or until the ceramic burners glow red.
2.Place food on grills and cook according to times listed in the Infrared Grilling Chart.
3.Depending upon your taste, continue cooking over infrared burners on high, medium or low, turning food frequently, or place food away from infrared burners, close lid, and allow oven temperature to slowly finish cooking your food.
Caution: Due to the intense heat the infrared burners provide, food left unattended over burners will burn quickly. Keep the lid open when cooking with the infrared burners on high. The intense heat ensures adequate searing temperatures even with the lid open. This also allows observation of the food, so as to prevent burning.
MAIN BURNER USE: When searing foods, preheating is recommended by operating all main burners in the high position with the lid closed for approximately 10 minutes. Food cooked for a short period of time (fish, vegetables) may be grilled with the lid open. Cooking with the lid closed will ensure higher, more even temperatures that will reduce cooking time and cook meat more evenly. Food that has a cooking time longer than 30 minutes, such as roasts, may 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
REAR BURNER USE: Remove the warming rack prior to use. Cooking grids should also be removed if they interfere with the rotisserie. This gas grill is equipped with a 19,000 BTU rear burner. The rear burner is designed to be used in conjunction with the included rotisserie kit. See the rotisserie kit assembly instructions. To use the counterbalance, remove the rotisserie 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 that the arm is facing up. Slide the counterweight in or out to balance the load, and tighten in place.
SIDE BURNER USE: The side burner can be used like any range top burner, for gravies, soups etc. The gas grill should be located so that the side burner is protected from the wind, because the wind will adversely affect it's performance.
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