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Most people don’t realize that the heat source that we are most familiar with, namely the sun warms the earth using mainly infrared energy.
Infrared 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 infrared energy. Most materials readily absorb infrared 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 infrared 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 infrared heat sources are heated by the same principle. Charcoal is the traditional way of infrared cooking that we are
all familiar with. The glowing briquettes emit infrared 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 infrared
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 infrared 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
temperaturesthatare ideal for more delicate cuisinesuchas seafood or vegetables. The bottom lineisthat Napoleon’s infrared burners
producesearingheat for juicier,tastier steaks, hamburgersandother meats. For cookingtimesand tips refertothe Infrared Grilling Chart.
INFRARED HEAT
COOKING INSTRUCTIONS
Whenlit forthefirst time,the gasgrillwill emita slight odour.This isa normaltemporary condition causedby the"burn-in"of internalpaintsand
lubricants used in the manufacturing process and will not occur again. Simply run the main burners on high for approximately ½ hour. When
cookingvery lean meats, suchas chicken breasts, orlean pork, thegridscan be oiledbefore pre-heating to reducesticking. Cooking meat with
ahigh degreeof fatcontent,may createflare-ups.Either trimsome fatorreduce temperaturesto preventthis. Shouldaflare-up occur, movefood
awayfromflames, reduce heat. Leave the lidopen. See'YourAll Season Grill' cookbook by Napoleon formore detailed instructions.
INFRAREDMAINBURNERUSE:
1. Follow the infrared burner ignition procedures and operate on high for 5 minutes with the lid closed or until the ceramic burners glow red.
2. Placefood on grills and cookaccordingto times listed intheInfrared Grilling Chart.
3. Dependingupon yourtaste,continue cookingoverinfrared burnerson high,medium orlow,turning food frequently,or placefood awayfrom
infrared burners, close lid, and allow oven temperature to slowly finish cooking your food.
Caution: Due to the intense heat the infrared burners provide, food left unattended over burners will burn quickly. Keep the lid open when
cooking with the infrared 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.
MAINBURNER USE: Whensearing foods,preheating isrecommendedbyoperatingallmainburners inthe highposition withthe lidclosed for
approximately10 minutes. Food cooked forashort period of time(fish, vegetables) may begrilled with the lidopen. Cooking with thelidclosed
willensure higher,moreeventemperatures thatwill reducecooking timeand cookmeat moreevenly. Foodthat hasa cookingtime longerthan 30
minutes,suchas roasts, may be cooked indirectly(withthe burner lit opposite to thefoodplacement). When cooking very lean meats,suchas
chickenbreasts, or lean pork, thegrids can be oiledbeforepre-heating to reduce sticking. Cookingmeat with a highdegreeof fat content, may
createflare-ups. Eithertrim some fator reduce temperaturesto prevent this.Should a flare-upoccur,movefood away fromflames, reduce heat.
Leavethe lid open. See 'YourAll SeasonGrill' cookbook by Napoleon formore detailed instructions.
REAR BURNER USE:
Remove the warming rack prior to use.
Cookinggridsshould also be removed if they interfere with therotisserie.
Thisgas grill is equippedwith a 15,000BTU(308)/19,000 BTU (450)rear burner. Therear burner is designedto be usedinconjunction with the
rotisseriekit (included withrear burner units)availablefrom yourdealer. Seetherotisserie kitassembly instructions. Tousethe counterbalance,
removethe rotisserie motor from thegas grill. Place the spitwith meat being cooked acrossthe hangers inside thegrill. Themeat will naturally
hang with the heavy side down. Tighten the counterbalance arm and weight, so that 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 dish underneath to collect drippings for basting and
naturallydelicious gravy.Basting liquid maybe added asrequired. To seal injuices, first operaterear burneronhigh untilbrown, then reducethe
heat to thoroughly cook foods. Keep the lid closed for best results. Your roasts and fowl will brown perfectly on the outside and stay moistand
tenderon the inside. For example,a 3 pound chickenon the rotisserie willbe done in approximately1½ hours on mediumto high. See 'Yourall
SeasonGrill' cookbook byNapoleon for moredetailed instructions.
SIDE BURNER (optional) USE: The sideburner canbeused likeany rangetop burner,for gravies,soupsetc. The gasgrill shouldbe located
so that the side burner is protected from the wind, because the wind will adversely affect it's performance.
