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COOKING INSTRUCTIONS
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. 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 deterioration of the gas grill components unless cleaned regularly.
GRIDS AND WARMING RACK
- The grids and warming rack are best cleaned during the pre-heat period with a soft brass
wire brush. Steel wool can be used for stubborn stains. Stainless grids will discolour permanently from normal usage, due
to the high temperature of the cooking surface.
CLEANING INSIDE THE GAS GRILL
- Remove cooking grids. Use a soft brass wire brush to clean loose debris from casting
sides and insides of the lid. Scrape sear plates with a putty knife or scraper, and use a wire brush to remove ash. Remove
sear 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. Ensure that the sear plates are placed properly when they are reinstalled (Check assembly instruc-
tions 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. Accumulated grease can cause a fire hazard. Do not 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.
CLEANING THE OUTSIDE OF THE GAS GRILL
- Do not use abrasive cleaners to clean any painted, porcelain or stainless
steel parts. Porcelain enamel components must be handled with additional care. The baked on enamel finish is glass
like, and will chip if struck. Touch-up enamel is available from your Napoleon Gas Grill dealer. Exterior grill surfaces should
be cleaned while warm to the touch, with warm soapy water. To clean stainless surfaces, use a stainless steel cleaner or a
non-abrasive cleaner. Always wipe in the direction of the grain. Do not use steel wool, as it will scratch the finish. Stainless
steel parts will discolour when heated, usually to a golden or brown colour. This discolouration is normal and will not affect
the performance of the grill.
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.
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.
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 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.
REAR BURNER USE (OPTIONAL):
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 4.4KW rear burner (308) and 4.7KW rear burner (450). 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 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. 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. The recommended pan diameter is 200
