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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
the lubricants used in the manufacturing process and will not occur again. Simply run the main burners on high for approximately
½ hour with the lid closed.
MAIN BURNER USE: When searing foods, preheating is recommended by operating all main burners in the high position with
the lid closed for approximately 10 minutes. Food cooked for a short period of time (fish, vegetables) may be grilled with the lid
open. Cooking with the lid closed will ensure higher, more even temperatures that will reduce cooking time and cook meat more
evenly. Food that has a cooking time longer than 30 minutes, such as roasts, may 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, 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.
REAR BURNER USE:
Remove the warming rack prior to use.
Cooking grids should also be removed if they interfere with the
rotisserie. This gas grill is equipped with a 10,000 BTU rear burner. The rear burner is designed to be used in conjunction with
the rotisserie kit. 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 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 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. See 'Your all Season Grill' cookbook by Napoleon for more detailed instructions.
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.
Ensure that the burners are turned off prior to cleaning. Avoid unprotected contact with hot surfaces. Clean grill in an
area where cleaning solutions will not harm decks, lawns or patios. Do not use oven cleaner to clean any part of this gas
grill. Do not use a self cleaning oven to clean cooking grids or any other parts of the gas grill. Barbecue sauce and salt
can be corrosive and will cause rapid deterioration of the gas grill components unless cleaned regularly.
GRIDS AND WARMING RACK - The grids and warming rack are best cleaned during the pre-heat period with a soft brass
wire brush. Steel wool can be used for stubborn stains. Stainless grids will discolour permanently from normal usage, due
to the high temperature of the cooking surface.
CLEANING INSIDE THE GAS GRILL - Ensure that your gas grill is properly cooled before cleaning. Remove cooking grids.
Use a soft brass wire brush to clean loose debris from the insides of the lid. Scrape sear plates with a putty knife or scraper,
and use a wire brush to remove ash. Remove sear plates and brush debris off of burners with a brass wire brush. Any
clogged burner ports can be poked cleaned with a straightened paper clip. Inspect for spider webs or insects blocking the
flow of gas through the burner. Brush all debris from inside the gas grill into the removable drip pan. Ensure that the sear
plates are placed properly when they are reinstalled (Check assembly instructions for proper orientation).
DRIP PAN - Slide the drip pan out for easy cleaning. It should be cleaned frequently (every 4 to 5 uses) to avoid grease
buildup. Accumulated grease can cause a fire hazard, do not allow it to collect and overflow out of the grease tray. Do not line
the drip pan with aluminum foil or sand, as it can prevent the grease from flowing properly. The pan should be scraped out
with a putty knife or scraper.
CLEANING THE OUTSIDE OF THE GAS GRILL - Do not use abrasive cleaners to clean any stainless steel parts. Exterior grill
surfaces should be cleaned while warm to the touch, with warm soapy water. To clean stainless surfaces, use a stainless
steel cleaner or a non-abrasive cleaner. Always wipe in the direction of the grain. Do not use steel wool, as it will scratch the
finish. Stainless steel parts will discolour when heated, usually to a golden or brown colour. This discolouration is a normal
property of the stainless steel and will not affect the performance of the grill.
COOKING INSTRUCTIONS
CLEANING INSTRUCTIONS