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www.napoleon.com
N415-0705-AU Sep 10.21
Infrared Grilling Chart
Food
Control Setting
Cooking Time
Helpful Suggestions
Steak
1 in. (2.54cm) 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. (1.27cm) 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,
optional
accessory.
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.
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.
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 and chrome surfaces every 3-4 weeks or as often as
required with fresh water and/or stainless steel cleaner.
Control Panel:
The control panel text is printed directly on the stainless steel and with proper
maintenance will remain dark and legible. To clean the panel, use only warm soapy water. Never apply
abrasive cleaners on any stainless surfaces, especially the printed portion of the control panel or the
printing will gradually rub off.
Cleaning Inside The Gas Grill
: Remove the cooking grids. Use a brass wire brush to clean loose debris from
the casting sides and underneath the lid. Scrape the sear plates with a putty knife or scraper, and use a
wire brush to remove the ash. Remove the sear plates and brush debris from the burners with the brass
wire brush. Sweep all debris from inside the gas grill into the drip pan.
Grids And Warming Rack
: The grids and warming rack are best cleaned with a brass wire brush during
the pre-heating period. Steel wool can be used for stubborn stains. It is normal that stainless grids (if
equipped) will discolor permanently from regular usage due to the high temperature of the cooking
surface.
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.
Stainless Steel Cooking Grids
: (upgrade kit available - see replacement parts list). Stainless steel cooking
grids are durable and corrosion resistant. They require less seasoning and maintenance than cast iron
cooking grids. It is recommended that you follow the daily usage procedure listed above although you
may find pre-heating and cleaning your grids with a wire brush is sufficient for your grilling needs.
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