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7
COOKING INSTRUCTIONS
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.
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 19,000 BTU rear burner. The rear burner is designed to be used in conjunction with
the rotisserie kit (included with rear burner units) available from your dealer. 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 (optional) 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.
CLEANING INSTRUCTIONS
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.
Note: Stainless steel tends to oxidize or stain in the presence of chlorides and sulfides, particularly in coastal areas and other
harsh environments, such as the warm, high humidity atmosphere around pools and hot tubs. These stains may be perceived
as rust, but can be easily removed and prevented. To ensure stain prevention, wash all stainless steel surfaces every 3-4 weeks
with fresh water and stainless steel cleaner or as often as required.
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 - Remove cooking grids. Use a soft brass wire brush to clean loose debris from casting
sides and 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. 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 4-5 uses) to avoid grease buildup.
Grease and excess drippings pass through to the drip pan, located under the gas grill, and accumulate in the disposable
grease tray below the drip pan. Accumulated grease can cause a fire hazard. Do not line the drip pan with aluminum foil, sand
or any other material, as it can prevent the grease from flowing properly. The pan should be scraped out with a putty knife or
scraper, and all the debris should be scraped into the disposable grease tray. This tray should be replaced every two to four
weeks, depending on gas grill usage. For supplies, see your Napoleon Gas Grill dealer.