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www.napoleon.com
N415-0574-AU REV A JUN 08.22
Direct Cooking
: Place food to be cooked on the grill directly over the heat. This method is generally used
for searing or for foods that do not require prolonged cooking times such as hamburgers, steaks, chicken
pieces, or vegetables. The food is first seared to trap-in the juices and flavor, and then the temperature is
lowered to finish cooking the food to your preference.
Indirect Cooking
: With one or more burners operating, place food to be cooked on the grill over a burner
that is not operating. The heat circulates around the food, cooking slowly and evenly. Cooking with this
method is much the same as cooking in your oven and is generally used for larger cuts of meats such
as roasts, chickens or turkeys, but can also be used for cooking foods that are prone to flare-ups or for
smoking foods. Lower temperatures and slower cooking times result in tender foods.
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.
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.
