Filter
Top Products
Special offers from our partners!
Find Replacement BBQ Parts for 20,308 Models. Repair your BBQ today.
6
OPERATING THE GRILL
BURN IN PROCEDURE
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 with the lid closed.
INFRARED MAIN BURNER USE: (optional)
1. Operate on high for 5 minutes with the lid closed or until the ceramic burners glow red.
2. Place food on grills, searing in juices approximately 2 minutes per side.
3. Depending upon your taste, continue cooking over infrared burner 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.
MAIN BURNER USE:
When searing foods, preheating is recommended by operating all main burners in the high position with the lid closed for
approximately 15 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. 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.
DIRECT COOKING:
Place food to be cooked on the grill directly over the heat. This method is generally used for searing or for foods that do not
require prolonged cooking times - hamburgers, steaks, chicken pieces, vegetables, etc. The food is first seared to trap in the
juices and flavor, and then the temperature is lowered to finish cooking the food to your preference.
INDIRECT COOKING:
With one or more burners operating place food to be cooked on the grill over one of the burners that is not operating. The heat
circulates around the food, cooking slowly and evenly. Cooking in this manner is much the same as cooking in your oven and is
generally used for larger cuts of meats such as roasts, chickens or turkeys, but can also be used for cooking foods that are prone
to flare ups. Cooking in this method with lower temperatures and slower cooking times will result in tender foods every time you
grill.
IMPORTANT
• Do not allow cold water (rain, sprinkler, hose, etc.) to come in contact with hot ceramic burners. A large
temperature differential can cause cracking of the ceramic tile.
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. DO NOT use side burner to deep fry
foods as cooking with oil can create a dangerous situation.
PROTECTION OF YOUR INFRA RED BURNERS - The infrared burners of your grill are designed to provide a long
service life. However, there are steps you must take to prevent cracking of their ceramic surfaces, which will cause the
burners to malfunction.
1. Never let water come in direct contact with your ceramic burner.
2. Avoid impact with hard objects.
3. In order for the burners to function properly, hot air must have a way to escape the grill. If the hot air is not allowed to
escape, the burners may become deprived of oxygen, causing them to crack. Do not cover more than 75% of the cooking
surface with solid metal (ie. griddle or large pan).
Damage caused by failure to follow these steps is not covered by your grill warranty.