Napoleon PRESTIGE II 750 Manual

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Napoleon PRESTIGE II 750 Manual Manual pdf 7 page image

7www.napoleongrills.comCooking InstructionsInitial Lighting: When lit for the first time, the gas grill emits a slight odor. This is a normal temporary conditioncaused by the “burn-in” of internal paints and lubricants used in the manufacturing process and does not occuragain. Simply run the main burners on high for approximately one-half hour.Main Burner Use: When searing foods, we recommend preheating the grill by operating all main burnersin the high position with the lid closed for approximately 10 minutes. Food cooked for short periods of time(fish, vegetables) can be grilled with the lid open. Cooking with the lid closed will ensure higher, more eventemperatures that can reduce cooking time and cook meat more evenly. Food that has a cooking time longerthan 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-heatingto reduce sticking. Cooking meat with a high degree of fat content can create flare-ups. Either trim the fat orreduce temperatures to inhibit this. Should a flare-up occur, move food away from the flames and reduce theheat. Leave the lid open. See Your All Season Grill cookbook by Napoleon for more detailed instructions.Direct Cooking: Place food to be cooked on the grill directly over the heat. This method is generally used forsearing or for foods that do not require prolonged cooking times such as hamburgers, steaks, chicken pieces,or vegetables. The food is first seared to trap-in the juices and flavor, and then the temperature is lowered tofinish cooking the food to your preference.Indirect Cooking: With one or more burners operating, place food to be cooked on the grill over a burner thatis not operating. The heat circulates around the food, cooking slowly and evenly. Cooking with this method ismuch the same as cooking in your oven and is generally used for larger cuts of meats such as roasts, chickensor turkeys, but can also be used for cooking foods that are prone to flare-ups or for smoking foods. Lowertemperatures and slower cooking times result in tender foods.Side Burner Use (if equipped): The side burner can be used like any stove top burner, for gravies, soups etc.For best performance, the gas grill should be located with the side burner protected from the wind. Therecommended pan diameter is 200 to 250 mm.WARNING! Never grill food directly on the side burner grate. It is designed for use with pots and pansonly.Infrared Main Burner Use (If Equipped): Follow the Infrared Burner Ignition procedures and operate on highfor 5 minutes with the lid closed or until the ceramic burners glow red. Place food on the grill(s) and cookaccording to times listed in the Infrared Grilling Chart. Depending upon your taste, continue cooking overin frared burners on high, medium, or low, turning food frequently, or place food over unlit burners, close lid,and allow the oven temperature to slowly finish cooking your food.CAUTION! Due to the intense heat the infrared burners provide, food left unattended over burnerswill burn quickly. Keep the lid open when cooking with the infrared burners set to high. The intense heatensures adequate searing temperatures even with the lid open. This also allows observation of the food toprevent burning.Rear Burner Use (If Equipped): Remove the warming rack prior to use, the extreme heat will damage thewarming rack. Cooking grids should also be removed if they interfere with the rotisserie. The rear burner isdesigned to be used in conjunction with the rotisserie kit available from your dealer. See the rotisserie kit as-sembly instructions.To use the counterbalance - remove the rotisserie motor from the gas grill. Place the spit with meat beingcooked across the hangers inside the grill. The meat will naturally hang with the heavy side down. Tightenthe counterbalance arm and weight so the arm is facing up. Slide the counterweight in or out to balance theload and tighten in place. Re-install the motor and begin cooking. Place a metal dish underneath the meat tocollect drippings for basting and naturally delicious gravy. Basting liquid may be added as required. To seal injuices, first operate rear burner on high until brown, then reduce the heat to thoroughly cook foods. Keep thelid closed for best results. Your roasts and fowl will brown perfectly on the outside and stay moist and tenderon the inside. For example, a 3 pound chicken on the rotisserie will be done in approximately 1½ hours onmedium to high. See ‘Your all Season Grill’ cookbook by Napoleon for more detailed instructions.WARNING! Barbecue sauce and salt can be corrosive and will cause rapid deterioration of the gas grillcomponents unless cleaned regularly. When finished cooking disassemble rotisserie components, washthoroughly with warm soapy water and store indoors.