Napoleon Grills N415-0158 operating instructions Operating the Grill, Burn in Procedure

OPERATING THE GRILL

BURN IN PROCEDURE

When lit for the first time, the gas grill will emit a slight odour. This is a normal temporary condition caused by the "burn-in" of internal paints and lubricants used in the manufacturing process and will not occur again. Simply run the main burners on high for approximately ½ hour with the lid closed.

MAIN BURNER USE:

When searing foods, preheating is recommended by operating all main burners in the high position with the lid closed for approximately 15 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. When cooking very lean meats, such as chicken breasts, or lean pork, the grids can be oiled before pre-heating to reduce sticking. Cooking meat with a high degree of fat content, may create flare-ups. Either trim some fat or reduce temperatures to prevent this. Should a flare-up occur, move food away from flames, reduce heat. Leave the lid open. See 'Your All Season Grill' cookbook by Napoleon for more detailed instructions.

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 times - hamburgers, steaks, chicken pieces, vegeatables, etc. The food is first seared to trap in the juices and flavor, and then the temperature is lowered to finish cooking the food to your preference.

INDIRECT COOKING:

With one or more burners operating place food to be cooked on the grill over one of the burners that is not operating. The heat circulates around the food, cooking slowly and evenly. Cooking in this manner 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 flare ups. Cooking in this method with lower temperatures and slower cooking times will result in tender foods every time you grill.

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 16,000 BTU rear burner. The rear burner is designed to be used in conjunction with the rotisserie kit (included with rear burner units) available from your dealer. See the rotisserie kit assembly instructions. To use the counterbal- ance, 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. Re-install the motor and begin cooking. Place a dish underneath to collect drippings for basting and naturally delicious gravy. Basting liquid may be added as required. To seal in juices, first operate rear burner on high until 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 rotisserie will be done in approximately 1½ hours on medium to high. See 'Your all Season Grill' cookbook by Napoleon for more detailed instructions.

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. DO NOT use side burner to deep fry foods as cooking with oil can create a dangerous situation.

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.

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