Cooking Instructions - Napoleon Prestige PRO825-3 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-up.
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(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 burn-
ers 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 cook-
ing 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 deli-
cious 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!
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
smoking foods. Lower temperatures and slower cooking times result in tender foods.
N415-0537CE-GB-DE Jul 13.20
Due to the intense heat the infrared burners provide, food left unattended over
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EN
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