Napoleon Grills PTSS215 - Manuel (Page 6)

6
FOOD CONTROL SETTING COOKING TIME HELPFUL SUGGESTIONS
INFRA-RED GRILLING CHART
Steak
1” Thick
High setting 2 min. each side 4 min. - Rare
High setting 2 min. each side
then medium setting
6 min. - Medium
High setting 2 min. each side
then medium setting
8 min. - Well Done
When selecting meat for grilling, ask for meat with a
marbled fat distribution. The fat acts as a natural
tenderizer while cooking and will keep the meat
moist and juicy.
Hamburger
1/2” Thick
High setting 2 min. each side 4 min. - Rare
High setting 2 1/2 min. each side 5 min. - Medium
High setting 3 min. each side 6 min. - Well Done
Preparing hamburgers to order is made easier by
varying the thickness of your patties. To add an
exotic taste to your meat, try adding hickory-
flavored woodchips into Napoleon’s woodchip
smoker.
Chicken
Pieces
High setting 2 min. each side
medium-low to low setting
20-25 min. The joint connecting the thigh and the leg from the
skinless side, should be sliced 3/4 of the way
though in order for the meat to lay flatter on the grill.
This will help it to cook faster and more evenly. To
add a trademark taste to your cooking, try adding
mesquite-flavoured woodchips in your Napoleon
woodchip smoker.
Pork Chops Medium 6 min. per side Trim off the excess fat before grilling. Choose
thicker chops to get more tender meat.
Spare Ribs High setting for 5 minutes
low to finish
20 min. per side
turn often
Choose ribs that are lean and meaty. Grill until
meat easily pulls away from the bone.
Lamb Chops High setting for 5 minutes
medium to finish
15 min. per side Trim off the excess fat before grilling. Choose extra
thick chops to get more tender meat.
Hot Dogs Medium - Low 4-6 min. Select the larger size wieners. Slit the skin
lengthwise before grilling.
COOKING INSTRUCTIONS
When 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 paints
and lubricants used in the manufacturing process and will not occur again. Simply run the main burners on high with the lid open for approxi-
mately ½ hour. 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, 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. See 'Your All Season Grill' cookbook by Napoleon for
more detailed instructions.
INFRA-RED MAIN BURNER USE:
1. Follow the infra-red burner ignition procedures and operate on high for 5 minutes or until the ceramic burners glow red.
2. Place food on grills and cook according to times listed in the Infra-Red Grilling Chart.
3. Depending upon your taste, continue cooking over infra-red burners on high, medium or low, turning food frequently, or place food away
from infra-red burners, close lid, and allow oven temperature to slowly finish cooking your food.
Caution: Due to the intense heat the infra-red burners provide, food left unattended over burners will burn quickly. Keep the lid open when
cooking with the infra-red burners on high. The intense heat ensures adequate searing temperatures even with the lid open. This also allows
observation of the food, so as to prevent burning.
CONVENTIONAL MAIN BURNER USE: The lower temperatures that these burners provide make them ideal for cooking seafood, vegeta-
bles and other delicate cuisine. These burners can be used for searing, but the infra-red burners are better suited for this type of cooking.
Food cooked for a short period of time (fish, vegetables) may be grilled with the lid open. Cooking with the lid closed will ensure higher, more
even temperatures that will reduce cooking time and cook meat more evenly. Food that has a cooking time longer than 30 minutes, such as
roasts, may be cooked indirectly. Follow the tube burner lighting instructions and operate on high for 5 to 10 minutes with the lid closed to
preheat the grill.