Brochure

“DONENESS” TEST
Take your left forefi nger and touch it to the tip of your left thumb. Don’t apply pressure, just
use the lightest touch with your fi nger, touching the base of the meaty part of your thumb.
This feeling is similar to the consistency of rare steak. Now compare it by touching the
steak. For medium done, use the second fi nger of your left hand to touch the tip of your left
thumb. Well done, use the third fi nger of the left hand.
Rotisserie Kits
Rotisserie Shish Kebab Wheel
64007
Wok & Beer Can Chicken Roaster
56020
Rotisserie Motors with Light
Tumble Basket
64003
Stainless Steel Chicken Roaster
56021
Drip Pans
62008
6 Stainless Steel Skewers - 14”
70016
Professional Cast Iron Skillet
56003
Rotisserie Cooking
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. You can use the
rotisserie method if your grill comes with a rear rotisserie burner,
which requires much less attention than any other cooking method.
The 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 fl avour, fresh wood chips may be added several
times during the cooking process.
NAPOLEON
®
EXPERTS IN
GAS & INFRARED
GRILLING
N
EXP
P
N
S IN
S
Visit napoleongrills.com to see Napoleon’s complete line of grilling accessories.
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