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Most people don’t realize that the heat source that we are most familiar with, namely the sun warms the earth using mainly infrared energy.
Infrared energy is a form of electro-magnetic energy that has a wavelength just greater than the red end of the visible light spectrum, but less
than that of radio waves. This energy was discovered in 1800 by Sir William Herschel who, dispersed sunlight into its component colours
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. This is infrared energy. Most materials readily absorb infrared radiation in a wide range of wavelengths, causing an
increase in temperatures of the materials. This is the same phenomenon that 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 is the traditional way of infrared cooking that we are
all familiar with. 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 down 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, 10000 ports each with its own tiny flame cause the surface of the ceramic to glow red. This
glow emits the same type of infrared heat to the food, without the hassle or mess of charcoal. It also provides a more consistent heated area
that is far easier to regulate than a charcoal fire. For instantaneous 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 up to the food being cooked. This generates lower grill
temperatures that are ideal for more delicate cuisine such as seafood or vegetables. The bottom line is that 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 HEAT
COOKING INSTRUCTIONS
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.
INFRAREDMAINBURNERUSE:
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
infrared burners, close lid, and allow oven temperature to slowly finish cooking your food.
Caution: Due to the intense heat the infrared burners provide, food left unattended over burners will burn quickly. Keep the lid open when
cooking with the infrared burners on high. The intense heat ensures adequate searing temperatures even with the lid open. This also allows
observation of the food, so as to prevent burning.
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:
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 15,000 BTU (308)/19,000 BTU (450) rear burner. 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 (optional) 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.
