7
Mostpeople don’t realize that the heat source that we are most familiar with, namely the sun warms the earth using mainly infrared energy.
Infraredenergy is a form of electro-magnetic energy that has a wavelength just greater than the red end of the visible light spectrum, but less
thanthat of radio waves. Thisenergy was discovered in 1800 by Sir William Herschel who, dispersed sunlight into its component colours
usinga prism. Heshowed that most of the heat in the beam fell into the spectral region just beyond the red end of the spectrum, where no
visiblelight existed. Thisis infrared energy. Mostmaterials readily absorb infrared radiation in a wide range of wavelengths, causing an
increasein temperatures of the materials. Thisis the same phenomenon that causes us to feel warmth when we are exposed to sunlight.
Theinfrared rays from the sun travel through the vacuum of space, through the atmosphere and penetrate our skin. Thiscauses increased
molecularactivity in the skin, which creates internal friction and generates heat, allowing us to feel warmth.
Foodscooked over infrared heat sources are heated by the same principle. Charcoalis the traditional way of infrared cooking that we are
allfamiliar with. Theglowing briquettes emit infrared energy to the food being cooked, with very little drying effect. Anyjuices or oils that
escapefrom the food drip down onto the charcoal and vaporize into smoke giving the food its delicious grilled taste. TheNapoleon infrared
burnercooks in the same way. Ineach burner, 10000 ports each with its own tiny flame cause the surface of the ceramic to glow red. This
glowemits the same type of infrared heat to the food, without the hassle or mess of charcoal. It also provides a more consistent heated area
thatis far easier to regulate than a charcoal fire. Forinstantaneous searing the burners can be set to high, yet they can also be turned down
forslower cooking. Weall know how difficult that is on a charcoal fire. Traditionalgas burners heat the food in a different way. Theair
surroundingthe burner is heated by the combustion process and then rises up to the food being cooked. Thisgenerates lower grill
temperaturesthat are ideal for more delicate cuisine such as seafood or vegetables. Thebottom line is that Napoleon’s infrared burners
producesearing heat for juicier, tastier steaks, hamburgers and other meats. Forcooking times and tips refer to the Infrared Grilling Chart.
INFRARED HEATCOOKING INSTRUCTIONS
Whenlit 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
lubricantsused in the manufacturing process and will not occur again. Simply run the main burners on high for approximately ½ hour. When
cookingvery lean meats, such as chicken breasts, or lean pork, the grids can be oiled before pre-heating to reduce sticking. Cookingmeat with
ahigh 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
awayfrom flames, reduce heat. Leave the lid open. See'YourAll Season Grill' cookbook by Napoleon for more detailed instructions.
INFRAREDMAIN BURNERUSE:
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
infraredburners, close lid, and allow oven temperature to slowly finish cooking your food.
Caution: Dueto the intense heat the infrared burners provide, food left unattended over burners will burn quickly. Keep the lid open when
cookingwith the infrared burners on high. Theintense heat ensures adequate searing temperatures even with the lid open. Thisalso allows
observationof the food, so as to prevent burning.
MAINBURNER USE: When searing foods, preheating is recommended by operating all main burners in the high position with the lid closed for
approximately10 minutes. Foodcooked for a short period of time (fish, vegetables) may be grilled with the lid open. Cooking with the lid closed
willensure 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
chickenbreasts, or lean pork, the grids can be oiled before pre-heating to reduce sticking. Cookingmeat with a high degree of fat content, may
createflare-ups. Either trim some fat or reduce temperatures to prevent this. Should a flare-up occur, move food away from flames, reduce heat.
Leavethe lid open. See'YourAll Season Grill' cookbook by Napoleon for more detailed instructions.
REARBURNER USE:

Removethe warming rack prior to use.

Cookinggrids should also be removed if they interfere with the rotisserie.
Thisgas grill is equipped with a 15,000 BTU (308)/19,000 BTU (450) rear burner. The rear burner is designed to be used in conjunction with the
rotisseriekit (included with rear burner units) available from your dealer. See the rotisserie kit assembly instructions. Tousethe counterbalance,
removethe rotisserie motor from the gas grill. Placethe spit with meat being cooked across the hangers inside the grill. Themeat will naturally
hangwith the heavy side down. Tightenthe counterbalance arm and weight, so that the arm is facing up. Slidethe counterweight in or out to
balancethe load, and tighten in place. Re-installthe motor and begin cooking. Placea dish underneath to collect drippings for basting and
naturallydelicious gravy. Basting liquid may be added as required. Toseal in juices, first operate rear burner on high until brown, then reduce the
heatto thoroughly cook foods. Keepthe lid closed for best results. Your roasts and fowl will brown perfectly on the outside and stay moist and
tenderon the inside. Forexample, a 3 pound chicken on the rotisserie will be done in approximately 1½ hours on medium to high. See'Yourall
SeasonGrill' cookbook by Napoleon for more detailed instructions.
SIDEBURNER (optional) USE: The side burner can be used like any range top burner,for gravies, soups etc. Thegas grill should be located
sothat the side burner is protected from the wind, because the wind will adversely affect it's performance.