Napoleon PRESTIGE II PRESTIGE II 600 Manual

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Contents

Napoleon PRESTIGE II PRESTIGE II 600 Manual Manual pdf 7 page image

7COOKING INSTRUCTIONSCLEANING 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" of internal paintsand lubricants used in the manufacturing process and will not occur again. Simply run the main burners on high for approximately ½ hour.MAIN BURNER USE: When searing foods, preheating is recommended by operating all main burners in the high position with the lidclosed for approximately 10 minutes. Food cooked for a short period of time (fish, vegetables) may be grilled with the lid open. Cookingwith the lid closed will ensure higher, more even temperatures that will reduce cooking time and cook meat more evenly. Food that hasa cooking time longer than 30 minutes, such as roasts, may be cooked indirectly (with the burner lit opposite to the food placement). Whencooking very lean meats, such as chicken breasts, or lean pork, the grids can be oiled before pre-heating to reduce sticking. Cookingmeat with a high degree of fat content, may create flare-ups. Either trim some fat or reduce temperatures to prevent this. Should a flare-up occur, move food away from flames, reduce heat. Leave the lid open.REAR BURNER USE:Remove the warming rack prior to use. Cooking grids should also be removed if they interfere with the rotisserie.The rear burner is designed to be used in conjunction with the rotisserie kit available from your dealer. See the rotisserie kit assemblyinstructions. To use the counterbalance, remove the rotisserie motor from the gas grill. Place the spit with meat being cooked across thehangers inside the grill. The meat will naturally hang with the heavy side down. Tighten the counterbalance arm and weight, so that thearm is facing up. Slide the counterweight in or out to balance the load, and tighten in place. Re-install the motor and begin cooking. Placea dish underneath to collect drippings for basting and naturally delicious gravy. Basting liquid may be added as required. To seal in juices,first operate rear burner on high until brown, then reduce the heat to thoroughly cook foods. Keep the lid closed for best results. Yourroasts and fowl will brown perfectly on the outside and stay moist and tender on the inside. For example, a 3 pound chicken on therotisserie will be done in approximately 1½ hours on medium to high.SIDE BURNER USE: The side burner can be used like any range top burner, for gravies, soups etc. The gas grill should be located so thatthe side burner is protected from the wind, because the wind will adversely affect it's performance.Ensure that the burners are turned off prior to cleaning. Avoid unprotected contact with hot surfaces. Clean grill in an areawhere cleaning solutions will not harm decks, lawns or patios. Do not use oven cleaner to clean any part of this gas grill.Do not use a self cleaning oven to clean cooking grids or any other parts of the gas grill. Barbecue sauce and salt can becorrosive 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 thehigh temperature 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. Removesear plates and brush debris off of burners with a brass wire brush. Brush all debris from inside the gas grill into the removabledrip pan. 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 disposablegrease tray below the drip pan. Accumulated grease can cause a fire hazard. Do not line the drip pan with aluminum foil orsand, as it can prevent the grease from flowing properly. The pan should be scraped out with a putty knife or scraper, and all thedebris should be scraped into the disposable grease tray. This tray should be replaced every two to four weeks, depending ongas grill usage. For supplies, see your Napoleon Gas Grill dealer.CLEANING THE OUTSIDE OF THE GAS GRILL - Do not use abrasive cleaners to clean any painted, porcelain or stainless steelparts. Porcelain enamel components must be handled with additional care. The baked on enamel finish is glass like, and willchip if struck. Touch-up enamel is available from your Napoleon Gas Grill dealer. Exterior grill surfaces should be cleanedwhile warm to the touch, with warm soapy water. To clean stainless surfaces, use a stainless steel cleaner or a non-abrasivecleaner. Always wipe in the direction of the grain. Do not use steel wool, as it will scratch the finish. Stainless steel parts willdiscolour when heated, usually to a golden or brown colour. This discolouration is normal and will not affect the performance ofthe grill.