9
EN
www.napoleon.com
N415-0576CE-GB-DE OCT 31.19
Main Burner Use
: When searing foods, we recommend preheating the grill by operating all main burn
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ers in the high position with the lid closed for approximately 10 minutes. 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 cook
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ing 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. Learn more grilling techniques and deli
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cious recipes by acquiring Napoleon’s cookbooks.
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.
Infrared Side Burner Use (If Equipped)
: The gas grill should be located so that the side burner is protected
from the wind, because the wind will adversely affect its performance.
WARNING!
Do not close the side burner lid while it is operating or hot.
WARNING!
Do not adjust cooking grid while hot or operating.
WARNING!
Do
not use side burner to deep fry foods as cooking with oil can create a dangerous
situation.
1. Follow the infrared side burner lighting instructions and operate on high for 5 minutes with the lid
opened 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 on the main burner area of the grill, close lid, and allow oven temperature
to slowly finish cooking your food.
Rear Burner Use (If Equipped)
: Remove the warming rack prior to use, the extreme heat will damage the
warming rack.
Cooking grids should also be removed if they interfere with the rotisserie. The rear burner
is designed to be used in conjunction with the rotisserie kit 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 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 metal dish
underneath the meat 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. Search Grill Master Recipes at
https://www.
napoleon.com/en/us/grills/recipes
for “rotisserie”.
ATTENTION!
Barbecue sauce and salt can be corrosive and will cause rapid deterioration of
the gas grill components unless cleaned regularly. When finished cooking disassemble rotisserie
components, wash thoroughly with warm soapy water and store indoors.
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