Cleaning Instructions - Napoleon PTSS215 Owner's Manual

FOOD CONTROL SETTING
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 side
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
medium to finish
Medium - Low
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 the cooking grid. Use a soft brass wire brush to clean loose debris from the insides of the
lid. Scrape sear plate with a putty knife or scraper, and use a wire brush to remove ash. Remove the sear plate and brush debris off of the
burner with a brass wire brush. Brush all debris from inside the gas grill into the removable drip pan. Ensure that the sear plate is placed
properly when reinstalled (holes towards the right end of the grill), or whenever the grill is packed away for transport.
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 accumulate in the drip pan located under the grill. Accumulated grease can cause a fire hazard. Do not line the drip pan
with aluminum foil, as it can prevent the proper amount of air needed for burner to operate. The pan should be scraped out with a putty knife
or scraper.
CLEANING THE OUTSIDE OF THE GAS GRILL - Do not use abrasive cleaners to clean stainless steel parts. To clean stainless surfaces,
use a stainless steel cleaner or a non-abrasive cleaner. Always wipe in the direction of the grain. Do not use steel wool, as it will scratch the
finish and leave small particles of ferrous metal which can promote rusting. Stainless steel parts will discolour when heated, usually to a
golden or brown colour. This discolouration is normal and will not affect the performance of the grill.
INFRA-RED BURNERS - Because of the high intensity of the infra-red burner, most drippings and food particles that fall onto the burner
surface are immediately incinerated. However, some debris and residue may remain. To remove this residue after cooking, operate the grill
on high for 5-10 minutes with the lid open.
INFRA-RED GRILLING CHART
Medium
low to finish
COOKING TIME
4 min. - Rare
6 min. - Medium
8 min. - Well Done
4 min. - Rare
5 min. - Medium
6 min. - Well Done
20-25 min.
6 min. per side
20 min. per side
turn often
15 min. per side
4-6 min.
HELPFUL SUGGESTIONS
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.
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.
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.
Trim off the excess fat before grilling. Choose
thicker chops to get more tender meat.
Choose ribs that are lean and meaty. Grill until
meat easily pulls away from the bone.
Trim off the excess fat before grilling. Choose extra
thick chops to get more tender meat.
Select the larger size wieners. Slit the skin
lengthwise before grilling.
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