Napoleon PRO285, User Instructions

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Cooking Instructions
Initial Lighting: When lit for the first time, the gas grill emits a slight odor. This is a normal temporary
condition caused by the “burn-in” of internal paints and lubricants used in the manufacturing process and
does not occur again. Simply run the main burners on high for approximately one-half hour.
Cleaning Instructions
Note: Stainless steel tends to oxidize or stain in the presence of chlorides and sulfides, particularly in
coastal areas and other harsh environments, such as the warm, highly humid atmosphere around pools
and hot tubs. These stains could be perceived as rust, but can be easily removed or prevented. To provide
stain prevention and removal, wash all stainless steel surfaces every 3-4 weeks or as often as required with
fresh water and/or stainless steel cleaner.
Cleaning Inside The Gas Grill : Remove the cooking grids. Use a brass wire brush to clean loose debris
from casting sides and underneath the lid. Brush all debris from inside the gas grill into the removable
drip pan.
WARNING!
Do not use this grill under extended awnings. Failure to follow these instructions
could result in a fire or personal injury.
DANGER!
Do not put this grill in storage or travel mode immediately after use. Allow the grill to
cool to the touch before moving or storing. Failure to do so could result in a fire resulting in property
damage, personal injury or death.
WARNING!
Always wear protective gloves and safety glasses when servicing your grill.
WARNING!
To avoid the possibility of burns, maintenance should be done only when the grill is
cool. Avoid unprotected contact with hot surfaces. Ensure all burners are turned off. 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.
Cast Iron Cooking Grids: The cast iron cooking grids supplied with your new grill offer superior heat
retention and distribution. By regularly seasoning your grids you are adding a protective coating, which
will aid in resisting corrosion and increase your grids non-stick capabilities.
First Time Use: Wash the cooking grids by hand with mild dish soap and water to remove any residue
from the manufacturing process (never wash in a dish washer). Rinse thoroughly with hot water and dry
completely with a soft cloth. This is important to avoid moisture from entering the cast iron.
Seasoning: Using a soft cloth, spread VEGETABLE SHORTENING over the entire grid surface ensuring
all grooves and corners are covered. Do not use salted fats such as butter or margarine. Pre-heat your
grill for 15 minutes, then place the seasoned cooking grids in the grill. Turn the burner control knobs to
medium with the lid closed. Allow the cooking grids to heat for approximately one-half hour. Turn all the
burners to the “OFF” position and turn the gas off at the source. Let the cooking grids stand until cool.
This procedure should be repeated several times throughout the season, although it is not required for
daily use (follow daily usage procedure below).
Daily Usage: Before pre-heating, and cleaning with a brass wire grill brush, coat the entire top surface of
the cooking grids with VEGETABLE SHORTENING. Pre-heat the grill and then brush away any unwanted
residue with a brass wire brush.
Main Burner Use: When searing foods, the lid must be kept open and the burners can be set to high. If
cooking with the lid closed, preheat grill on high for 10 minutes with the lid closed, and then turn the main
burners to low. Food cooked for short periods of time (fish, vegetables) can be grilled with the lid open.
Cooking with the lid closed will ensure higher, more even temperatures that can reduce cooking time
and cook meat more evenly. Food that has a cooking time longer than 30 minutes, such as roasts, can 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 can create flare-ups. Either trim the fat or reduce temperatures to
inhibit this. Should a flare-up occur, move food away from the flames and reduce the heat. Leave the lid
open. See Your All Season Grill cookbook by Napoleon for more detailed instructions.