Napoleon-grills 485RSIB Manuel d'utilisateur télécharger pdf (Page 7)

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Operang The Grill

Inial Lighng: When lit for the rst me, the gas grill emits a slight odor. This is a normal temporary condion

caused by the “burn-in” of internal paints and lubricants used in the manufacturing process and does not occur

again. Simply run the main burners on high for approximately one-half hour.

Main Burner Use: When searing foods, we recommend preheang the grill by operang all main burners

in the high posion with the lid closed for approximately 10 minutes. Food cooked for short periods of me

(sh, vegetables) can be grilled with the lid open. Cooking with the lid closed will ensure higher, more even

temperatures that can reduce cooking me and cook meat more evenly. Food that has a cooking me longer

than 30 minutes, such as roasts, can be cooked indirectly (with the burner lit opposite to the food placement).

When cooking very lean meats, such as chicken breasts or lean pork, the grids can be oiled before pre-heang

to reduce scking. Cooking meat with a high degree of fat content can create are-ups. Either trim the fat or

reduce temperatures to inhibit this. Should a are-up occur, move food away from the ames and reduce the

heat. Leave the lid open. See Your All Season Grill cookbook by Napoleon for more detailed instrucons.

Direct Cooking: Place food to be cooked on the grill directly over the heat. This method is generally used for

searing or for foods that do not require prolonged cooking mes such as hamburgers, steaks, chicken pieces,

or vegetables. The food is rst seared to trap-in the juices and avor, and then the temperature is lowered to

nish cooking the food to your preference.

Indirect Cooking: With one or more burners operang, place food to be cooked on the grill over a burner that

is not operang. The heat circulates around the food, cooking slowly and evenly. Cooking with this method is

much the same as cooking in your oven and is generally used for larger cuts of meats such as roasts, chickens

or turkeys, but can also be used for cooking foods that are prone to are-ups or for smoking foods. Lower

tem

peratures and slower cooking mes result in tender foods.

Infrared Side Burner Use(if equipped): The gas grill should be located so that the side burner is protected from

the wind, because the wind will adversely aect its performance.

The side burner is equipped with a cast iron cooking grid which can be posioned at two dierent heights. The

lower posion can be used like any range top burner, for gravies, soups, etc. The higher posion is for searing

meats. (see instrucons located on side burner lid).

WARNING! Do not close the side burner lid while it is operang or hot.

WARNING! Do not adjust cooking grid while hot or operang.

WARNING! Do not use side burner to deep fry foods as cooking with oil can create a dangerous

situa

on.

Rear Burner Use (If Equipped): Remove the warming rack prior to use. Cooking grids should also be removed

if they interfere with the rosserie. The rear burner is designed to be used in conjuncon with the rosserie kit

(included with most rear burner units) available from your dealer. See the rosserie kit assembly instrucons.

To use the counterbalance - remove the rosserie motor from the gas grill. Place the spit with meat being

cooked across the hangers inside the grill. The meat will naturally hang with the heavy side down. Tighten

the counterbalance arm and weight so the arm is facing up. Slide the counterweight in or out to balance the

load and ghten in place. Re-install the motor and begin cooking. Place a metal dish underneath the meat to

collect drippings for basng and naturally delicious gravy. Basng liquid may be added as required. To seal in

juices, rst operate rear burner on high unl brown, then reduce the heat to thoroughly cook foods. Keep the

lid closed for best results. Your roasts and fowl will brown perfectly on the outside and stay moist and tender

on the inside. For example, a 3 pound chicken on the rosserie will be done in approximately 1½ hours on

medium to high. See ‘Your all Season Grill’ cookbook by Napoleon for more detailed instrucons.

WARNING! Barbecue sauce and salt can be corrosive and will cause rapid deterioraon of the gas grill

components unless cleaned regularly. When nished cooking disassemble rosserie components, wash

thoroughly with warm soapy water and store indoors.

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Napoleon-grills 485RSIB Manuel d'utilisateur Page 7

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