8
CLEANING INSTRUCTIONS
Ensure that the burners are turned off prior to cleaning. Avoid unprotected contact with hot surfaces. Clean grill in an
area where cleaning solutions will not harm decks, lawns or patios. Donot use oven cleaner to clean any part of this gas
grill. Donot 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 deterioration of the gas grill componentsunless cleaned regularly.
GRIDSAND WARMINGRACK - The grids and warming rack are best cleaned during the pre-heat period with a soft brass wire
brush. Steelwool can be used for stubborn stains. Stainlessgrids will discolour permanently from normal usage, due to the high
temperature of the cooking surface.
CLEANING INSIDE THE GAS GRILL - Remove cooking grids. Usea soft brass wire brush to clean loose debris from casting
sides and insides of the lid. Scrapesear plates with a putty knife or scraper, and use a wire brush to remove ash. Removesear
plates and brush debris off of burners with a brass wire brush. Brush all debris from inside the gas grill into the removable drip
pan. Ensurethat the sear plates are placed properly when they are reinstalled (Check assembly instructions for proper
orientation).
DRIP PAN- Slide the drip pan out for easy cleaning. It should be cleaned frequently (every 4-5 uses) to avoid grease buildup.
Grease and excess drippings pass through to the drip pan, located under the gas grill, and accumulate in the disposable grease
tray below the drip pan. Accumulatedgrease can cause a fire hazard. Donot line the drip pan with aluminum foil or sand, as it
can prevent the grease from flowing properly. The pan should be scraped out with a putty knife or scraper, and all the debris
should be scraped into the disposable grease tray. This tray should be replaced every two to four weeks, depending on gas grill
usage. For supplies, see your Napoleon Gas Grill dealer.

FOOD CONTROLSETTING COOKINGTIME HELPFULSUGGESTIONS

INFRARED GRILLING CHART

Steak
1” Thick High setting 2 min. each side 4 min.- Rare
High setting 2 min. each side
then medium setting 6 min. - Medium
High setting 2 min. each side
then medium setting 8 min. - Well Done
When selecting meat for grilling, ask for meat
with a marbled fat distribution. Thefat acts as a
natural tenderizer while cooking and will keep
the meat moist and juicy.
Hamburger
1/2” Thick High setting 2 min. each side 4 min.- Rare
High setting 2 1/2 min. each
side 5 min. - Medium
High setting 3 min. each side 6 min. - Well Done
Preparing hamburgers to order is made easier
by varying the thickness of your patties. To add
an exotic taste to your meat, try adding hickory-
flavored woodchips into Napoleon’s woodchip
smoker.
Chicken
Pieces High setting 2 min. each side
medium-low to low setting 20-25 min. The joint connecting the thigh and the leg from
the skinless side, should be sliced 3/4 of the
way though in order for the meat to lay flatter on
the grill. Thiswill help it to cook faster and more
evenly. To add a trademark taste to your cooking,
try adding mesquite-flavoured woodchips in your
Napoleon woodchip smoker.
Pork Chops Medium 6 min. perside Trim off the excess fat before grilling. Choose
thicker chops to get more tender meat.
Spare Ribs High setting for 5 minutes
low to finish 20 min. per side
turn often Chooseribs that are lean and meaty. Grilluntil
meat easily pulls away from the bone.
Lamb Chops High setting for 5 minutes
medium to finish 15 min. per side Trim off the excess fat before grilling. Choose
extra thick chops to get more tender meat.
Hot Dogs Medium - Low 4-6 min. Selectthe larger size wieners. Slit the skin
lengthwise before grilling.