Cleaning Instructions - Napoleon PT600RB-INFRARE User Manual

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
High setting for 5 minutes
Lamb Chops
Hot Dogs

CLEANING INSTRUCTIONS

Ensure that the burners are turned off prior to cleaning. Avoid unprotected contact with hot surfaces. Clean grill in an
area where cleaning solutions will not harm decks, lawns or patios. Do not use oven cleaner to clean any part of this gas
grill. Do not use a self cleaning oven to clean cooking grids or any other parts of the gas grill. Barbecue sauce and salt
can be corrosive and will cause rapid deterioration of the gas grill components unless cleaned regularly.
GRIDS AND WARMING RACK - The grids and warming rack are best cleaned during the pre-heat period with a soft brass wire
brush. Steel wool can be used for stubborn stains. Stainless grids will discolour permanently from normal usage, due to the high
temperature of the cooking surface.
CLEANING INSIDE THE GAS GRILL - Remove cooking grids. Use a soft brass wire brush to clean loose debris from casting
sides and insides of the lid. Scrape sear plates with a putty knife or scraper, and use a wire brush to remove ash. Remove sear
plates and brush debris off of burners with a brass wire brush. Brush all debris from inside the gas grill into the removable drip
pan. Ensure that the sear plates are placed properly when they are reinstalled (Check assembly instructions for proper
orientation).
DRIP PAN - Slide the drip pan out for easy cleaning. It should be cleaned frequently (every 4-5 uses) to avoid grease buildup.
Grease and excess drippings pass through to the drip pan, located under the gas grill, and accumulate in the disposable grease
tray below the drip pan. Accumulated grease can cause a fire hazard. Do not line the drip pan with aluminum foil or sand, as it
can prevent the grease from flowing properly. The pan should be scraped out with a putty knife or scraper, and all the debris
should be scraped into the disposable grease tray. This tray should be replaced every two to four weeks, depending on gas grill
8
usage. For supplies, see your Napoleon Gas Grill dealer.
INFRARED GRILLING CHART
side
Medium
low to finish
medium to finish
Medium - Low
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