Napoleon P450RB, Инструкция по эксплуатации

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8. COOKING INSTRUCTIONS
When lit for the first time, the barbecue 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 your
barbecue on high for approximately ½ hour.
PREHEATING: When searing foods, preheating is recommended by operating main burners on the high position for
approximately 10 minutes.
COOKING: 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). 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.
ROTISSERIE: Remove the warming rack prior to use. See #25 for rotisserie kit assembly instructions.
HOW TO USE YOUR INFRA-RED REAR BURNER: This barbecue is equipped with a 19,000BTU infra-red rear burner.
The rear burner is designed to be used in conjunction with an optional rotisserie spit and motor available from your
dealer.
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.
9. CLEANUP
Make sure that the burners are turned off prior to clean up. Avoid unprotected contact with hot surfaces.
CLEANING THE DRIP PAN: Slide the pan out for easy clean up. Clean the pan frequently (every 4-5 uses) to avoid
grease buildup. Grease and excess drippings pass through to the drip pan, located under the barbecue, and accumulate
in the grease tray beneath and to the left of the drip pan. Accumulated grease can cause a fire hazard. For best results,
wipe with a disposable towel while the pan is still warm to the touch. Never operate your barbecue without a grease tray
in place. This tray catches any grease not vapourized during cooking. Depending on barbecue usage, we recommend
replacing this tray every two weeks. For supplies, see your Napoleon dealer.
CLEANING ENAMELLED AND STAINLESS STEEL SURFACES: Do not use abrasive cleaners to clean these parts.
Porcelain enamelled components must be handled with care. The baked-on finish is glass-like. If struck, it will chip!
Touch-up enamel paint is available through your Napoleon dealer. Surfaces should be cleaned when warm to the touch
with warm soapy water. To clean stainless steel parts, use a stainless steel cleanser or a non-abrasive cleaner. Do not
use steel wool. 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 unit.
CLEANING INSIDE THE BARBECUE: Use a paper towel to wipe down the insides of the lid. This is best done while the
metal is still warm. Brush any debris from the burners or barbecue sides with a brass-wire brush before re-installing the
sear plates. Do not use oven cleaner to clean any part of this barbeque.
GRILLS: The grills are best cleaned during the warm-up period with a brass wire brush.
CLEANING TIP: BBQ sauce and salt can be corrosive and will cause rapid deterioration of your BBQ components
unless cleaned regularly.