Napoleon PTSS215 E, Руководство пользователя

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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 with the lid open 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.
INFRA-RED MAIN BURNER USE:
1. Follow the infra-red burner ignition procedures and operate on high for 5 minutes or until the ceramic burners glow red.
2. Place food on grills and cook according to times listed in the Infra-Red Grilling Chart.
3. Depending upon your taste, continue cooking over infra-red burners on high, medium or low, turning food frequently, or place food away
from infra-red burners, and allow oven temperature to slowly finish cooking your food.
Caution: Due to the intense heat the infra-red burners provide, food left unattended over burners will burn quickly. Keep the lid open when
cooking with the infra-red 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.
CONVENTIONAL MAIN BURNER USE: The lower temperatures that these burners provide make them ideal for cooking seafood, vegeta-
bles and other delicate cuisine. These burners can be used for searing, but the infra-red burners are better suited for this type of 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. Follow the tube burner lighting instructions and operate on high for 5 to 10 minutes with the lid closed to
preheat the grill.
Most people don’t realize that the heat source that we are most familiar with, namely the sun, warms the earth using mainly infra-red energy.
Infra-red 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 infra-red energy. Most materials readily absorb infra-red 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 infra-red 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 infra-red heat sources are heated by the same principle. Charcoal is the traditional way of infra-red cooking that we are
all familiar with. The glowing briquettes emit infra-red 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 infra-red
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 infra-red 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 infra-red burners
produce searing heat for juicier, tastier steaks, hamburgers and other meats. For cooking times and tips refer to the Infra-red Grilling Chart.
INFRA-RED HEAT