Brochure

Up to 82,500 BTU’s
5 burners
Cooking Area: 922 in
2
Cart model available
PRESTIGE PRO
™
BIPRO600RBI
Infrared SIZZLE ZONE
™
Bottom Burner
Electronic Ignition9.5 mm Stainless Steel
WAVE
™
Cooking Grids
Rear Infrared
Rotisserie Burner
Commercial quality
rotisserie kit with counter
balance and 4 forks for
delicious restaurant style
cooking using the rear
infrared burner
Deluxe high top, space saving
LIFT EASE
™
roll top lid with polished
chrome trim accents and handle
Infrared SIZZLE ZONE
™
bottom burner
Stainless steel
cooking system
Doors and drawers are optional. Island not included.
Available as a natural
gas or propane unit
INFRARED TECHNOLOGY
The intense heat of Napoleon’s infrared technology instantly locks in the juices for an
amazing taste sensation! Over 11,000 fl ame ports produce up to 1800°F for optimum
searing. See page 19 for more details.
CEDAR
PLANKED
SALMON
WITH
SCALLOP
CRUST
• 4 Atlantic Salmon fi llets (10-12 oz), pin-bones and skin removed
• ¼ cup (60 mL) Country Herb Spice
Crust
• 1 large red onion, fi nely diced
• ½ cup (125 mL) thinly sliced green onion
• ¼ cup (60 mL) chopped fresh dill
• 3 cloves garlic, minced
• ¼ cup (60 mL) Fire Roasted Garlic Sauce
• 1 tbsp. (15 mL) Country Herb Spice
• 8-10 pieces fresh scallops (1 lb / 454 g)
• to taste, coarsely ground black pepper
• 1 lemon, cut into wedges
• 1 - 12” Cedar Plank soaked in water
for one hour minimum
Flat Stainless Steel Door
N370-0361-1
Flat Stainless Steel Triple Drawer Kit
N370-0360
Drop-in Side Burner
Natural Gas and
Propane Available
4