Napoleon PRO 500 Mode D'emploi page 10

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Main Burner Use: When searing foods, we recommend preheating the grill by operating all main burners
in 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
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even temperatures that can reduce cooking time and cook meat more evenly. Food that has a cooking time
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-heating to reduce sticking. Cooking meat with a high degree of fat content can create flare-ups.
Either trim the fat or reduce temperatures to inhibit this. Should a flare-up occur, move food away from
the flames and reduce the heat. Leave the lid open. See Your All Season Grill cookbook by Napoleon for
more detailed instructions.
Infrared Main Burner Use (If Equipped): Follow the Infrared Burner Ignition procedures and operate on
high for 5 minutes with the lid closed or until the ceramic burners glow red. Place food on the grill(s) and
cook according to times listed in the Infrared Grilling Chart. Depending upon your taste, continue cooking
over infrared 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!
burners will burn quickly. Keep the lid open when cooking with the infrared burners set to high.
The intense heat ensures adequate searing temperatures even with the lid open. This also allows
observation of the food to prevent burning.
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 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 to finish 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
that is not operating. 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 flare-ups or for smok-
ing foods. Lower temperatures and slower cooking times result in tender foods.
Rear Burner Use (If Equipped): Remove the warming rack prior to use, the extreme heat will damage the
warming rack. 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 assembly instructions.
To use the counterbalance - remove the rotisserie 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 tighten in place. Re-install the motor and begin cooking. Place a metal dish underneath the
meat 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. 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 rotisserie will be done in
approximately 1½ hours on medium to high. See 'Your all Season Grill' cookbook by Napoleon for more
detailed instructions.
WARNING!
grill components unless cleaned regularly. When finished cooking disassemble rotisserie components,
wash thoroughly with warm soapy water and store indoors.
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Due to the intense heat the infrared burners provide, food left unattended over
Barbecue sauce and salt can be corrosive and will cause rapid deterioration of the gas