Cooking Instructions - Napoleon BILEX730 User Manual

Cooking Instructions

Initial Lighting: When lit for the first time, the gas grill emits a slight odor. This is a normal temporary
condition caused by the "burn-in" of internal paints and lubricants used in the manufacturing process and
does not occur again. Simply run the main burners on high for approximately one-half hour.
Main Burner Use: When searing foods, the lid must be kept open and the burners can be set to high. If
cooking with the lid closed, preheat grill on high for 10 minutes with the lid closed, and then turn the
main burners to low. Food cooked for short periods of time (fish, vegetables) can be grilled with the lid
open. Cooking with the lid closed will ensure higher, more even temperatures that can reduce cooking
time and cook meat more evenly. Food that has a cooking time longer than 30 minutes, such as roasts, can
be cooked indirectly (with the burner lit opposite to the food placement). 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 can create flare-ups. Either trim the fat or reduce temperatures to
inhibit this. Should a flare-up occur, move food away from the flames and reduce the heat. Leave the lid
open. See Your All Season Grill cookbook by Napoleon for more detailed instructions.
Infrared Main Burner Use: Follow the Infrared Burner Ignition procedures and operate on high for 5
minutes with the lid closed or until the ceramic burners glow red. When searing foods, the lid must be
kept open and the burners can be set to high. If cooking with the lid closed, preheat grill on high with
the lid closed, and then turn the main burners to low. Place food on the grill(s) and cook according to
times listed in the Infrared Grilling Chart. Depending upon your taste, continue cooking over infrared
burners on high, medium, or low, turning food frequently, or place food over unlit burners, close lid, and
allow the oven temperature to slowly finish cooking your food.
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 set to high. The intense heat
ensures adequate searing temperatures even with the lid open. This also allows observation of the food
to prevent burning.
Direct Cooking: Place food to be cooked on the grill directly over the heat. This method is generally used
for searing or for foods that do not require prolonged cooking times such as hamburgers, steaks, chicken
pieces, or vegetables. The food is first seared to trap-in the juices and flavor, and then the temperature is
lowered to finish cooking the food to your preference.
Indirect Cooking: With one or more burners operating, place food to be cooked on the grill over a burner
that is not operating. The heat circulates around the food, cooking slowly and evenly. Cooking with this
method is much the same as cooking in your oven and is generally used for larger cuts of meats such
as roasts, chickens or turkeys, but can also be used for cooking foods that are prone to flare-ups or for
smoking foods. Lower temperatures and slower cooking times result in tender foods.
Rear Burner Use (If Equipped): Remove the warming rack prior to use, the extreme heat will damage the
warming rack. Cooking grids should also be removed if they interfere with the rotisserie. The rear burner
is designed to be used in conjunction with the rotisserie kit available from your dealer. See the rotisserie
kit assembly instructions.
To use the counterbalance - remove the rotisserie motor from the gas grill. Place the spit with meat
being cooked across the hangers inside the grill. The meat will naturally hang with the heavy side down.
Tighten the counterbalance arm and weight so the arm is facing up. Slide the counterweight in or out
to balance the load and tighten in place. Re-install the motor and begin cooking. Place a metal dish
underneath the meat to collect drippings for basting and naturally delicious gravy. Basting liquid may be
added as required. To seal in juices, first operate rear burner on high until brown, then reduce the heat to
thoroughly cook foods. Keep the lid closed for best results. Your roasts and fowl will brown perfectly on
the outside and stay moist and tender on the inside. For example, a 3 pound chicken on the rotisserie will
be done in approximately 1½ hours on medium to high. See 'Your all Season Grill' cookbook by Napoleon
for more detailed instructions.
WARNING!
Barbecue sauce and salt can be corrosive and will cause rapid deterioration of the gas
grill components unless cleaned regularly. When finished cooking disassemble rotisserie components,
wash thoroughly with warm soapy water and store indoors.
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