Infrared Heat - Napoleon N415-0158 Assembly And Operating Instructions Manual

INFRARED HEAT

Most people don't realize that the heat source that we are most familiar with, namely the sun warms the earth using mainly infrared energy.
Infrared energy is a form of electro-magnetic energy that has a wavelength just greater than the red end of the visible light spectrum, but less
than that of radio waves. This energy was discovered in 1800 by Sir William Herschel who, dispersed sunlight into its component colours
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. This is infrared energy. Most materials readily absorb infrared radiation in a wide range of wavelengths, causing an
increase in temperatures of the materials. This is the same phenomenon that 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 is the traditional way of infrared cooking that we are
all familiar with. 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 down 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, 10000 ports each with its own tiny flame cause the surface of the ceramic to glow red. This
glow emits the same type of infrared heat to the food, without the hassle or mess of charcoal. It also provides a more consistent heated area
that is far easier to regulate than a charcoal fire. For instantaneous 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 up to the food being cooked. This generates lower grill
temperatures that are ideal for more delicate cuisine such as seafood or vegetables. The bottom line is that 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.
CONTROL SETTING
FOOD
Steak
High setting 2 min. each side
1" Thick
High setting 2 min. each side
then medium setting
High setting 2 min. each side
then medium setting
Hamburger High setting 2 min. each side
1/2" Thick
High setting 2 1/2 min. each
High setting 3 min. each side
Chicken High setting 2 min. each side
Pieces medium-low to low setting
Pork Chops
High setting for 5 minutes
Spare Ribs
low to finish
High setting for 5 minutes
Lamb Chops
medium to finish
Hot Dogs Medium - Low
INFRARED GRILLING CHART
side
Medium
COOKING TIME
When selecting meat for grilling, ask for meat
4 min. - Rare
with a marbled fat distribution. The fat acts as a
6 min. - Medium
natural tenderizer while cooking and will keep
the meat moist and juicy.
8 min. - Well Done
Preparing hamburgers to order is made easier
4 min. - Rare
by varying the thickness of your patties. To add
5 min. - Medium
an exotic taste to your meat, try adding hickory-
flavored woodchips into Napoleon's woodchip
6 min. - Well Done smoker.
The joint connecting the thigh and the leg from
20-25 min.
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.
Trim off the excess fat before grilling. Choose
6 min. per side
thicker chops to get more tender meat.
Choose ribs that are lean and meaty. Grill until
20 min. per side
meat easily pulls away from the bone.
turn often
Trim off the excess fat before grilling. Choose
15 min. per side
extra thick chops to get more tender meat.
Select the larger size wieners. Slit the skin
4-6 min.
lengthwise before grilling.
HELPFUL SUGGESTIONS
7