Brochure

OASIS
™
45° LARGE
TRANSITION PIECE
IM-45LT-CN DESIGNED FOR:
BIPRO665, BIPRO825 AND 18" BURNERS
PLAN YOUR OASIS
™
Three Drawer
Cabinet
IM-3DC
Three Drawer
Cabinet
IM-3DC
Waste Drawer Cabinet
IM-WDC
Wall Standoff Kit
IM-WSF
IM-WSF
45 Degree
Panel Kit
IM-45T
Wall Standoff Kit
Wall Standoff Kit
IM-WSF
Wall Standoff Kit
IM-WSF
Cabinet End Panel
IM-CEP
Cabinet End Panel
IM-CEP
Single Door
Cabinet
IM-UDC
W ALL OF HOUSE
W ALL OF HOUSE
Under Grill Cabinet 32"
IM-UGC32-CN
(GRILL NOT INCLUDED)
Rotisserie Cooking uses a rod to slowly rotate the
food while it is roasted. This method allows the food to self-baste,
as drippings hold to the surface by the rotating motion, sealing in
the juices while browning the outside. Use the rotisserie method of
cooking for large cuts of meat like roasts, poultry or legs of lamb.
There are so many advantages to rotisserie cooking at it requires
much less attention than other cooking methods, and meats are
generally juicier, self-basted and slow roasted. The rear rotisserie
burner is a nice feature because it automatically sets you up for
direct, even heating.
Infrared Bottom Burner Cooking Do you
want to make the perfect steak? The intense 1800º heat instantly
sears the meat, locking in the juices. Larger cuts of meat may be
moved to the side of the grill to continue cooking.
Smoking Place wet wood chips into the smoker tube and
place over the left burner, then turn the burner on. Place your meat
over the right burner, but do not turn on that burner. You are using
the indirect cooking method. Smoke the meat for several hours
under a closed lid. To achieve maximum flavor, fresh wood chips
may be added several times during the cooking process.
Direct Cooking This method of cooking places the food
right above the lit burners “GRILLING” style. The direct heat from
the flame quickly cooks the outside of the food, which is perfect for
searing steaks, other meats and vegetables. Keeping the lid down
reduces the cooking time and cooks through to the center faster than
with the lid up. Anything that is less than two inches in thickness
should be cooked by direct grilling. These are foods that generally
cook quickly and benefit from the fast cooking of a hot grill. Front
to back burners were designed for precise heat control, allowing for
independent use of each cooking zone.
Indirect Cooking Indirect grilling is similar to baking.
The food is placed above the unlit burner instead of directly over
the flame. This can be achieved by only igniting some of the
burners – light one side on high and cook the food on the other.
The food will cook more evenly as it is not exposed to direct heat
from the burners. This is an excellent way to cook tough cuts of
meat, like brisket and ribs, that require long, slow cooking at a
low or moderate heat. Indirect grilling allows you to work over a
more moderate temperature (275° to 350°) and makes it easy to
introduce a smoker pipe for extra flavor. For chicken, game, turkey,
roasts, ham, vegetables, bread or combinations, the indirect
cooking method gives great results every time. There is little need
to turn the food. You can place the food directly on the grids or in
a cooking pan.
Charcoal Cooking Unique to Napoleon! Optional
charcoal trays give you the freedom to switch from gas to charcoal
with relative ease. With charcoal you can utilize indirect cooking as
well as direct cooking.
DIRECT COOKING VS. INDIRECT COOKING
THE MOST VERSATILE
COOKING STYLES AVAILABLE
19
TRIMLESS DESIGN
FOR SEAMLESS INSTALLATION
Integrated
Rotisserie
Kit Storage
NIGHTLIGHT
™
Control Knobs
with SafetyGlow
304 Stainless Steel
Construction