Napoleon 600 User Manual

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Contents

Napoleon 600 User Manual Manual pdf 7 page image

7COOKING INSTRUCTIONSWhen lit for the first time, the gas grill will emit a slight odour. This is a normal temporary condition caused by the "burn-in" ofinternal paints and lubricants used in the manufacturing process and will not occur again. Simply run the main burners on high forapproximately ½ hour with the lid closed.MAIN BURNER USE: When searing foods, preheating is recommended by operating all main burners in the high position withthe lid closed for approximately 10 minutes. Food cooked for a short period of time (fish, vegetables) may be grilled with the lidopen. Cooking with the lid closed will ensure higher, more even temperatures that will reduce cooking time and cook meat moreevenly. Food that has a cooking time longer than 30 minutes, such as roasts, may be cooked indirectly (with the burner lit oppositeto the food placement). When cooking very lean meats, such as chicken breasts, or lean pork, the grids can be oiled before pre-heating to reduce sticking. Cooking meat with a high degree of fat content, may create flare-ups. Either trim some fat or reducetemperatures to prevent this. Should a flare-up occur, move food away from flames, reduce heat. Leave the lid open. See 'Your AllSeason Grill' cookbook by Napoleon for more detailed instructions.REAR BURNER USE:Remove the warming rack prior to use. Cooking grids should also be removed if they interfere with therotisserie. This gas grill is equipped with a 26,000 BTU rear burner. The rear burner is designed to be used in conjunction withthe included rotisserie kit. See the rotisserie kit assembly instructions. To use the counterbalance, remove the rotisserie motorfrom the gas grill. Place the spit with meat being cooked across the hangers inside the grill. The meat will naturally hang withthe heavy side down. Tighten the counterbalance arm and weight, so that the arm is facing up. Slide the counterweight in or outto balance the load, and tighten in place. Re-install the motor and begin cooking. Place a dish underneath to collect drippingsfor basting and naturally delicious gravy. Basting liquid may be added as required. To seal in juices, first operate rear burner onhigh until brown, then reduce the heat to thoroughly cook foods. Keep the lid closed for best results. Your roasts and fowl willbrown perfectly on the outside and stay moist and tender on the inside. For example, a 3 pound chicken on the rotisserie will bedone in approximately 1½ hours on medium to high. See 'Your all Season Grill' cookbook by Napoleon for more detailedinstructions.SIDE BURNER USE (optional): The side burner can be used like any range top burner, for gravies, soups etc. The gas grillshould be located so that the side burner is protected from the wind, because the wind will adversely affect it's performance.CLEANING INSTRUCTIONSEnsure that the burners are turned off prior to cleaning. Avoid unprotected contact with hot surfaces. Clean grill in anarea where cleaning solutions will not harm decks, lawns or patios. Do not use oven cleaner to clean any part of this gasgrill. Do not use a self cleaning oven to clean cooking grids or any other parts of the gas grill. Barbecue sauce and saltcan be corrosive and will cause rapid deterioration of the gas grill components unless cleaned regularly.GRIDS AND WARMING RACK - The grids and warming rack are best cleaned during the pre-heat period with a soft brass wirebrush. Steel wool can be used for stubborn stains. Stainless grids will discolour permanently from normal usage, due to the hightemperature of the cooking surface.CLEANING INSIDE THE GAS GRILL - Remove cooking grids. Use a soft brass wire brush to clean loose debris from castingsides and insides of the lid. Scrape sear plates with a putty knife or scraper, and use a wire brush to remove ash. Remove searplates and brush debris off of burners with a brass wire brush. Brush all debris from inside the gas grill into the removable drippan. Ensure that the sear plates are placed properly when they are reinstalled (Check assembly instructions for properorientation).DRIP PAN - Slide the drip pan out for easy cleaning. It should be cleaned frequently (every 4-5 uses) to avoid grease buildup.Grease and excess drippings pass through to the drip pan, located under the gas grill, and accumulate in the disposable greasetray below the drip pan. Accumulated grease can cause a fire hazard. Do not line the drip pan with aluminum foil or sand, as itcan prevent the grease from flowing properly. The pan should be scraped out with a putty knife or scraper, and all the debrisshould be scraped into the disposable grease tray. This tray should be replaced every two to four weeks, depending on gas grillusage. For supplies, see your Napoleon Gas Grill dealer.