User Manual

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.
The Napoleon
®
infrared burner cooks in the same way. In each burner, 10,000 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. The bottom line is that Napoleon’s infrared burners produce searing heat for juicier, tastier steaks, hamburgers
and other meats.
Still want the convenience of gas, but long for that charcoal flavour? No problem! Napoleon’s charcoal tray lights easily with your gas burner. Before you begin to use your charcoal tray,
you will need to determine how much charcoal you are going to need to complete the meal. Approximately one layer for burgers or steaks and two layers for roasts or chicken. Pour enough
charcoal into the tray to make the layers needed. Stack charcoal into a cone shape. Remove one sear plate, light the gas burner directly under the charcoal tray and burn on high until the
charcoal is glowing red and then turn off the gas burner. Let coals burn until all coals are white on the surface. With a long handle instrument, spread the coals evenly across the coal grate.
Close lid, wait 5 minutes and start cooking!
HOW DOES INFRARED COOKING WORK?
NAPOLEON
®
EXCLUSIVE GRILLING
Turn Your Gas Grill into a
Charcoal Grill
A Napoleon
®
Exclusive! The optional charcoal/smoker tray
gives you the freedom to switch from gas to charcoal with
relative ease. Simply remove the cooking grids and sear
plates and place the tray directly on the burners, fill with
charcoal and light using your gas burners. Replace your
cooking grids and now you’re charcoal grilling!
Rear Burner Rotisserie Cooking
The rear rotisserie burner heat waves quickly seal and lock
in the juices for superior tenderness. Restaurant style results
and perfect self-basting roasts every time. Rotisserie cooking
allows the food to self-baste, sealing in the juices while
browning the outside surface. 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,
meats are generally juicier, self-basted and slow roasted.
Infrared Technology
Napoleon
®
infrared grills use ceramic burners with thousands
of evenly spaced flame ports to generate infrared radiant
energy. The flame energy is absorbed by the ceramic,
which then glows and heats up to an incredible 980˚C.
This remarkable SIZZLE ZONE
™
heat intensity quickly sears
your food to lock in moisture and flavour. The results are
unmistakable - succulent, flavourful food in a much-reduced
grilling time, saving fuel and money.