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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 temperatures that are ideal for more delicate cuisine such as seafood or vegetables. The bottom line
is that Napoleon’s infrared burners produce searing heat for juicier, tastier steaks, hamburgers and other meats.
For cooking times and tips refer to the Infrared Grilling Chart.
INFRARED HEAT
When lit for the first time, the gas grill will emit a slight odour. This is a normal temporary condition caused by the
"burn-in" of internal paints and lubricants used in the manufacturing process and will not occur again. Simply run
the main burners on high for approximately ½ hour. 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, may create flare-ups. Either trim some fat or reduce temperatures to prevent this. Should a flare-up occur,
move food away from flames, reduce heat. Leave the lid open. See 'Your All Season Grill' cookbook by Napoleon
for more detailed instructions.
INFRARED MAIN BURNER USE:
1. Follow the infrared burner ignition procedures and operate on high for 5 minutes with the lid closed (NSS/PSS
models only) 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 away from 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.
SIDE BURNER USE:
The side burner can be used like any range top burner, for gravies, soups etc. The gas grill should be located
so that the side burner is protected from the wind, because the wind will adversely affect it's performance. NEVER
GRILL FOOD DIRECTLY ON THE SIDE BURNER GRATE. IT IS DESIGNED FOR USE WITH POTS AND
PANS ONLY.
COOKING INSTRUCTIONS