Cooking Instructions - Napoleon Prestige PRO500 Bedienungsanleitung

Cooking Instructions

Initial Lighting: When lit for the first time, the gas grill emits a slight odor. This is a normal temporary condition
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.
Do not locate this gas grill in windy settings. High winds adversely affect the cooking performance of the gas
grill. In extreme circumstances when consistent high winds come from directly behind the unit, heat can vent
underneath the control panel. This may cause the control panel to become extremely hot to touch and the
knobs to deform.
Napoleon includes a wind deflector with your unit. It will help prevent the possibility of improper heat build-
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up. (Refer to your Quick Assembly Guide for installation instructions).
NOTE!
Napoleon is not responsible for: over firing, blow outs caused by environmental conditions such
as strong winds, or inadequate ventilation.
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 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. Learn more grilling techniques and delicious recipes by acquiring Napoleon's
cookbooks.
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.
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CAUTION!
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 smoking 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. Search Grill Master Recipes at
"rotisserie".
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ATTENTION!
grill components unless cleaned regularly. When finished cooking disassemble rotisserie components,
wash thoroughly with warm soapy water and store indoors.
N415-0539CE-GB-DE Jul 14.20
Due to the intense heat the infrared burners provide, food left unattended over burners will
Barbecue sauce and salt can be corrosive and will cause rapid deterioration of the gas
https://www.napoleon.com/en/us/grills/recipes
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