www.napoleongrills.com
9
EN
ŽŽŬŝŶŐ/ŶƐƚƌƵĐƟŽŶƐ
/ŶŝƟĂů>ŝŐŚƟŶŐ then lit for the Įrst Ɵme, the gas grill emits a slight odor. dhis is a normal temporary
condiƟon 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 approdžimately one-half hour.
DĂŝŶƵƌŶĞƌhƐĞ then searing foods, we recommend preheaƟng the grill by operaƟng all main burners
in the high posiƟon with the lid closed for approdžimately 10 minutes. &ood cooŬed for short periods of
Ɵme ;Įsh, ǀegetablesͿ can be grilled with the lid open. ooŬing with the lid closed will ensure higher, more
eǀen temperatures that can reduce cooŬing Ɵme and cooŬ meat more eǀenly. &ood that has a cooŬing
Ɵme longer than 30 minutes, such as roasts, can be cooŬed indirectly ;with the burner lit opposite to the
food placementͿ. then cooŬing ǀery lean meats, such as chicŬen breasts or lean porŬ, the grids can be
oiled before pre-heaƟng to reduce sƟcŬing. ooŬing meat with a high degree of fat content can create
Ňare-ups. Either trim the fat or reduce temperatures to inhibit this. Should a Ňare-up occur, moǀ
e food
away from the Ňames and reduce the heat. >eaǀe the lid open. See Your All Season Grill cooŬbooŬ by
Napoleon for more detailed instrucƟons.
ZĞĂƌƵƌŶĞƌhƐĞ;/ĨƋƵŝƉƉĞĚͿ Remoǀe the warming racŬ prior to use, the edžtreme heat will damage
the warming racŬ. ooŬing grids should also be remoǀed if they interfere with the roƟsserie. dhe rear
burner is designed to be used in conjuncƟon with the roƟsserie Ŭit ;included with most rear burner unitsͿ
aǀailable from your dealer. See the roƟsserie Ŭit assembly instrucƟons.
do use the counterbalance - remoǀe the roƟsserie motor from the gas grill. Place the spit with meat
being cooŬed across the hangers inside the grill. dhe meat will naturally hang with the heaǀy side down.
dighten the counterbalance arm and weight so the arm is facing up. Slide the counterweight in or out
to balance the load and Ɵghten in place. Re-install the motor and begin cooŬing. Place a metal dish
underneath the meat to collect drippings for basƟng and naturally delicious graǀy. BasƟng liƋuid may be
added as reƋuired. do seal in juices, Įrst operate rear burner on high unƟl brown, then reduce the heat to
thoroughly cooŬ 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.
&or edžample, a 3 pound chicŬen on the roƟsserie will
be done in approdžimately 1Ъ hours on medium to high. See Your all Season 'rill cooŬbooŬ by Napoleon
for more detailed instrucƟons.
WARNING!ĂƌďĞĐƵĞƐĂƵĐĞĂŶĚƐĂůƚĐĂŶďĞĐŽƌƌŽƐŝǀĞĂŶĚǁŝůůĐĂƵƐĞƌĂƉŝĚĚĞƚĞƌŝŽƌĂƟŽŶŽĨƚŚĞŐĂƐ
ŐƌŝůůĐŽŵƉŽŶĞŶƚƐƵŶůĞƐƐĐůĞĂŶĞĚƌĞŐƵůĂƌůLJtŚĞŶĮŶŝƐŚĞĚĐŽŽŬŝŶŐĚŝƐĂƐƐĞŵďůĞƌŽƟƐƐĞƌŝĞĐŽŵƉŽŶĞŶƚƐ
ǁĂƐŚƚŚŽƌŽƵŐŚůLJǁŝƚŚǁĂƌŵƐŽĂƉLJǁĂƚĞƌĂŶĚƐƚŽƌĞŝŶĚŽŽƌƐ
ŝƌĞĐƚŽŽŬŝŶŐ Place food to be cooŬed on the grill directly oǀer the heat. dhis method is generally used
for searing or for foods that do not reƋuire prolonged cooŬing Ɵmes such as hamburgers, steaŬs, chicŬen
pieces, or ǀegetables. dhe food is Įrst seared to trap-in the juices and Ňaǀor, and then the temperature is
lowered to Įnish cooŬing the food to your preference.
/ŶĚŝƌĞĐƚŽŽŬŝŶŐ tith one or more burners operaƟng, place food to be cooŬed on the grill oǀer a burner
that is not operaƟng. dhe heat circulates around the food, cooŬing slowly and eǀenly. ooŬing with this
method is much the same as cooŬing in your oǀen and is generally used for larger cuts of meats such
as roasts, chicŬens
or turŬeys, but can also be used for cooŬing foods that are prone to Ňare-ups or for
smoŬing foods. >ower tem
peratures and slower cooŬing Ɵmes result in tender foods.
^ŵŽŬĞƌƵƌŶĞƌ dhe smoŬer burner is designed to be used in conjuncƟon with the smoŬer tray. &ollow
the smoŬer burner lighƟng instrucƟons and operate the smoŬer burner on high for 10 minutes, reducing
heat as required.
Open the smoŬer drawer and place a small amount of wood chips into the solid porƟon of the smoŬer tray.
As it is ǀery easy to oǀer smoŬe use small amounts on your Įrst few aƩempts. do get a smoŬe Ňaǀour
all that is required is a wisp of smoŬe, smoŬe billowing out of the unit is not desired and will oŌen leaǀe
a sooty deposit on the food which doesnt taste good. SoaŬing wood before use will slow burning and
increase smoŬe Ňaǀour.
tood for smoŬing comes in ǀarious forms, chunŬs, chips, dust and pellets, it also comes in many ǀarieƟes
;ŇaǀoursͿ from apple to walnut, each transmiƫng a diīerent taste. hse only wood that you Ŭnow has not
been treated, or be
Ʃer sƟll buy from your authorized Napoleon dealer.
To Next Page
Loading...
