Napoleon Grills PRESTIGE 500 - Manuel (Page 10)

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Infrared Heat
Most people don’t realize that the heat source we are most familiar with, our sun, warms the earth using
mainly infrared energy. This is a form of electro-magnetic energy with a wavelength just greater than the red
end of the visible light spectrum but less than a radio wave. This energy was discovered in 1800 by Sir William
Herschel who dispersed sunlight into its component colors using a prism. He showed that most of the heat in
the beam fell into the spectral region just beyond the red end of the spectrum, where no visible light existed.
Most materials readily absorb infrared energy in a wide range of wavelengths, causing an increase in its
temperature. The same phenomenon causes us to feel warmth when we are exposed to sunlight. The infrared
rays from the sun travel through the vacuum of space, through the atmosphere, and penetrate our skin. This
causes increased molecular activity in the skin, which creates internal friction and generates heat, allowing us
to feel warmth.
Foods cooked over infrared heat sources are heated by the same principle. Charcoal grilling is our most familiar
choice for infrared cooking. The glowing briquettes emit infrared energy to the food being cooked with very
little drying effect. Any juices or oils that escape from the food drip onto the charcoal and vaporize into smoke
giving the food its delicious grilled taste. The Napoleon infrared burner cooks in the same way. In each burner,
10,000 ports – each with its own tiny flame – cause the surface of the ceramic tile to glow red. This glow emits
the same type of infrared heat to the food as charcoal, without its hassle or mess. Infrared burners also
provide a more consistently heated area that is far easier to regulate than a charcoal fire. For instant searing,
the burners can be set to high, yet they can also be turned down for slower cooking. We all know how
difficult that is on a charcoal fire. Traditional gas burners heat the food in a different way. The air surrounding
the burner is heated by the combustion process and then rises to the food being cooked. This generates lower
grill temperatures that are ideal for more delicate cuisine such as seafood or vegetables, whereas Napoleon’s
infrared burners produce searing heat for juicier, tastier steaks, hamburgers and other meats. For cooking
times and tips refer to the Infrared Grilling Chart.
CAUTION!
Due to the intense heat the infrared burners provide, food left unattended over burners will
burn quickly. Keep the lid open when cooking with the infrared burners.
Protection Of Your Infra Red Burners: The infrared burners of your grill are designed to provide a long service
life. However, there are steps you must take to prevent cracking of their ceramic surfaces, which will cause the
burners to malfunction.
• Never let water come in direct contact with your ceramic burner.
• Do not allow hard objects to impact the infra red burner.
• Do not allow cold water (rain, sprinkler, hose, etc.) to come in contact with hot ceramic burners. A large
temperature differential can cause cracking of the ceramic tile.
• Keep the lid closed when the side burner is not in use.
• After cooking operate the burner on high for 5 minutes, to burn off any drippings and debris.
Damage caused by failure to follow these steps is not covered by your grill warranty.