Napoleon PRO500RSIBPSS-3 Manual page 10

10
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
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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. Search Grill Master Recipes at
https://www.napoleon.com/en/us/grills/recipes
!
ATTENTION!
grill components unless cleaned regularly. When finished cooking disassemble rotisserie components,
wash thoroughly with warm soapy water and store indoors.
Infrared Side Burner Use (If Equipped): The gas grill should be located so that the side burner is protected
from the wind, because the wind will adversely affect its performance. The recommended pan diameter is
10" (25 cm) to 12" (30 cm).
The side burner is equipped with a cooking grid which can be positioned at two different heights. The
lower position can be used like any range top burner, for gravies, soups, etc. The higher position is for
searing meats. (See instructions located on side burner lid.)
!
WARNING!
WARNING!
WARNING!
situation.
1. Follow the infrared side burner lighting instructions and operate on high for 5 minutes with the lid
opened or until the ceramic burners glow red.
2. Place food on grills and cook according to times listed in the Infrared Grilling Chart.
3. Depending upon your taste, continue cooking over infrared burners on high, medium or low, turning
food frequently, or place food on the main burner area of the grill, close lid, and allow oven temperature
to slowly finish cooking your food.
!
CAUTION!
will burn quickly. Keep the lid open when cooking with the infrared burners.
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Barbecue sauce and salt can be corrosive and will cause rapid deterioration of the gas
Do not close the side burner lid while it is operating or hot.
Do not adjust cooking grid while hot or operating.
Do not use side burner to deep fry foods as cooking with oil can create a dangerous
Due to the intense heat the infrared burners provide, food left unattended over burners
for "rotisserie".
N415-0539 JAN 15.20