Napoleon 70025 - Cooking on Gas Stove; Cooking on Ceramic or Electric Tops; Cooking on the Grill

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Himalayan salt has a milder salt avor than table salt or sea salt.
To get the full eect, it’s best to keep your other seasonings simple.
Do not sprinkle your food with table salt. The eect of the salt on
the food will depend on a variety of factors – moisture, fat content,
thickness, and the temperature of the block. Moisture in the food will
pick up salt faster, while fat will repel the salt. The hoer your block
is when you cook, the less salty your food will be and more me your
food spends on the block, the saler it will be. If you coat ingredients
with oil or fat before cooking, they’ll tend to be less salty when
nished.
For Gas Stove: Place your Himalayan Salt Block on the stove over
low ame. Aer 15 minutes increase heat to low-medium. At this
point, your salt plate will be hot enough to cook on, but you will want
to keep the ame on low-medium while cooking. If extremely hot
temperatures are desired, increase ame to medium-high for another
15 minutes.
For Ceramic Top and/or Electric Cook tops: Place a metal
spacer such as wok ring or pastry n with a removable boom on the
stove so that the Himalayan Salt Block is at least 1/2 inch above the
heang element.
For the Grill: It is recommended curing the plate before your rst
use, by heang it slowly, and then allowing it to slowly cool back to
room temperature.
* Remember, when heang a salt block under any circumstances, it is
common for the le to make ‘cracking’, ‘crackling’ or ‘popping’ noises
as it heats up. The salt will retain a hot temperature for longer than
one might expect; always be careful when handling a salt block that
has been heated.