Napoleon PRO 600, User Manual

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Infrared Heat
Most people don’t realize that the heat source we are most familiar with, our sun, warms the earth using
mainly infrared energy. This is a form of electro-magnetic energy with a wavelength just greater than the red
end of the visible light spectrum but less than a radio wave. This energy was discovered in 1800 by Sir William
Herschel who dispersed sunlight into its component colors using a prism. He showed that most of the heat in
the beam fell into the spectral region just beyond the red end of the spectrum, where no visible light existed.
Most materials readily absorb infrared energy in a wide range of wavelengths, causing an increase in its
temperature. The same phenomenon causes us to feel warmth when we are exposed to sunlight. The infrared
rays from the sun travel through the vacuum of space, through the atmosphere, and penetrate our skin. This
causes increased molecular activity in the skin, which creates internal friction and generates heat, allowing us
to feel warmth.
Foods cooked over infrared heat sources are heated by the same principle. Charcoal grilling is our most familiar
choice for infrared cooking. 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 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,
10,000 ports – each with its own tiny flame – cause the surface of the ceramic tile to glow red. This glow emits
the same type of infrared heat to the food as charcoal, without its hassle or mess. Infrared burners also provide a
more consistently heated area that is far easier to regulate than a charcoal fire. For instant 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 to the food being cooked. This generates lower grill temperatures
that are ideal for more delicate cuisine such as seafood or vegetables, whereas 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.
Infrared Grilling Chart
Food Control Setting Cooking Time Helpful Suggestions
Steak
1 in. thick
High setting 2 min. each side.
High setting 2 min. each side
then medium setting.
High setting 2 min. each side
then medium setting.
4 min. – Rare
6 min. – Medium
8 min. – Well done
When selecting meat for grilling, ask for marbled fat
distribution. The fat acts as a natural tenderizer while
cooking and keeps it moist and juicy.
Hamburger
1/2 in. thick
High setting 2 min. each side.
High setting 2 1/2 min. each side.
High setting 3 min. each side.
4 min. – Rare
5 min. – Medium
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 to Napoleon’s woodchip smoker.
Chicken pieces High setting 2 min. each side.
then 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
for the meat to lay flatter on the grill. This helps it
to cook faster and more evenly. To add a trademark
taste to your cooking, try adding mesquite-flavoured
woodchips to your Napoleon woodchip smoker.
Pork chops Medium 6 min. per side Trim off the excess fat before grilling. Choose thicker
chops for more tender results.
Spare ribs High setting for 5 minutes
low to finish
20 min. per side
turn often
Choose ribs that are lean and meaty. Grill until 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 for more tender results.
Hot dogs Medium - Low 4-6 min. Select the larger size wieners. Slit the skin lengthwise
before grilling.