Brochure

HOW DOES INFRARED COOKING WORK?
NAPOLEON
®
EXPERTS IN
GAS & INFRARED
GRILLING
N
EXP
P
N
S I
N
S
TROUBLE-FREE GRILLING
If you take the time to give your grill a thorough check-up in the spring and once more in the fall, you
will enjoy years of trouble-free grilling. If you can’t fi t both check-ups in, choose the springtime, just
before the busy summer grilling season starts, to get at least one good check-up.
Since the discovery of fi re, man-kind has been striving to improve
taste and perfect the grilling experience. Infrared grilling is simply
the relationship between the type of food, heat, and time. Infrared
cooking uses high-effi ciency radiant energy, much like the sun.
High-frequency electromagnetic waves from the invisible end of
the light spectrum travel from the infrared source to the food.
Napoleon
®
infrared grills use ceramic burners with thousands of
evenly spaced fl ame ports to generate infrared radiant energy.
The fl ame energy is absorbed by the ceramic, which then glows
and heats up to an incredible 1800˚F. This remarkable
SIZZLE ZONE
™
heat intensity quickly sears your food to lock in
moisture and fl avour. The results are unmistakable - succulent,
fl avourful food in a much-reduced grilling time! Napoleon’s
infrared grilling technology makes serving the perfect meal quick
and easy each and every time.
Versatile
Grill anything like a professional, from steaks to seafood,
fi sh to vegetables.
Great Retention of Flavour and Moisture
Infrared provides the heat necessary to lock in the juices with little
or no preheating time. Radiant energy is delivered more directly
to the food, and warms less air. Therefore, the food cooks very
quickly, resulting in a greater retention of food weight. Food
cooked in its own juices is more succulent, tender and tasty.
More Effi cient
Infrared heats the object not the air so it cooks twice as fast
as traditional burners while using less fuel. Because infrared
heats food directly, not the air around it, grilling year round
is much easier.
How To Cook The Perfect Infrared Steak
Pick a steak that is well marbled, the more marble there is
inside, the more fl avourful and tender your steak will be. A
perfect steak size is about 1 ½ to 2 inches thick and about 12
to 16 ounces each, depending on the cut.
1. Lift lid of grill or side burner.
2. Ignite infrared burner.
3. Warm up for one minute.
5. Place thick, juicy steak on grids.
6. Wait two - three minutes, fl ip steak with tongs.
(You do not want to use a fork and pierce the steak
as this will let out the juices the infrared has locked in).
7. Wait another two – three minutes, turn off the red knob.
8. You now have a medium rare steak.
Bon Appetite.
Note: Never cut a steak to see if it is done – use a meat
thermometer. Cutting allows all the natural juices to escape.
The Environmental Choice!
Because the infrared burners are ready to grill in under a minute
and grilling time is drastically decreased, cooking your food
with Napoleon’s advanced infrared technology can reduce your
gas consumption by up to 50%.
TRADITIONAL
GRILLING
NAPOLEON
®
INFRARED GRILLING
BTU/FUEL CONSUMPTION
19