Napoleon LEX 485, LEX485-1, LEX485RSIB-1 Manual

Introduction

NAPOLEON products are designed with superior components and materials, and are assembled by trained craftsmen who take great pride in their work. The burner and valve assembly are leak tested and test-fired at a quality test station. This grill has been thoroughly inspected by a qualified technician before packaging and shipping to ensure that you, the customer, receive the quality product you expect from NAPOLEON.
We at Napoleon are dedicated to you, "our valued customer." It is our goal to provide you with the necessary tools for an unforgettable grilling experience. This manual is provided to assist you in assuring your new grill is assembled, installed, maintained and cared for properly. It is important to read and understand this entire manual before operating your new grill to ensure you fully understand all the safety precautions and features your grill has to offer. By carefully following these instructions, you will enjoy years of trouble-free grilling. If this product fails to meet your expectations, for any reason, please call our customer solutions department at 1-866-820-8686 between 9 AM and 5 PM (Eastern Standard Time) or visit our Website at www.napoleongrills.com. ;

Dimensions

Cylinder Specification/Gas Hook Up

This Gas Barbecue Is Certified Under Canadian And American National Standards, CSA 1.6b-2012 and ANSI Z21.58b-2012 respectively for Outdoor Gas Grills and should be installed to conform with local codes. In absence of local codes, install to the current CAN B149.1 Natural Gas and Propane Installation Code in Canada or to the National Fuel Gas Code, NFPA54/ANSI Z223.1 in the United States.
If a rotisserie motor is used, it must be electrically grounded in accordance with local codes or, in absence of local codes, with the current CSA C22.1 Canadian Electrical Code in Canada or the National Electrical Code, ANSI/NFPA 70 in the United States.
California Proposition 65: The burning of gas fuel creates by-products, some of which are on the list as substances known by the State of California to cause cancer or reproductive harm. When cooking with gas, always ensure adequate ventilation to the unit, to minimize exposure to such substances.

Propane Cylinder Specifications

If these instructions are not followed exactly, a fire causing death or serious injury may occur.
A dented or rusty cylinder may be hazardous and should be checked by your propane supplier. Never use a cylinder with a damaged valve. Use only a propane supply cylinder constructed and marked in accordance with the specifications for LP-gas cylinders of the National Standard of Canada, CAN/CSA-b339, Cylinders, Spheres and Tubes for Transportation of Dangerous Goods; and Commission, as applicable or the Specifications for LP-Gas Cylinders of the U.S. Department of Transportation (D.O.T.). This appliance has been designed for use with a 20 lb. (9.1 kg) size propane cylinder only (not supplied).
The propane cylinder must be provided with a cylinder connection device compatible with the connection for outdoor cooking appliances. The propane cylinder must be provided with a shut-off valve terminating in a propane cylinder valve type QCC1, and a safety relief device having direct communication with the vapor space of the cylinder. The cylinder supply system must be arranged for vapor withdrawal and the cylinder shall include a collar to protect the cylinder valve. The cylinder shall incorporate a listed OPD (overfill protection device). Do not store a spare LP-gas cylinder under or near this appliance. Never fill the cylinder beyond 80 percent full.

Propane Cylinder Installation
Cylinder Connection: Ensure that the gas regulator hose is kink free. Remove the cap or plug from the cylinder fuel valve. Insert the black QCC1 regulator nipple onto the QCC1 fuel valve. Hand tighten clockwise. Do not use tools. Leak test all joints prior to using the barbecue. A leak test must be performed annually, and each time a cylinder is hooked up, or if a part of the gas system is replaced.

• Check that the cylinder valve is closed by turning the knob clockwise.
• Check that the grill's burner knobs are in the off position.
• Open cabinet doors.
• Place the cylinder into the tank holder in bottom of shelf.
• Position the cylinder so that the valve faces toward the front of the unit.
• Attach regulator hose.

Use only the pressure regulator and hose assembly provided with this barbecue. Replacement pressure regulators and hose assemblies must be specified by the manufacturer. Do not store a spare propane cylinder on the shelf beneath the barbecue. The regulator must be attached so that no part of the hose touches the underside of the grill or drippan. A fire will result if these directions are ignored.

The regulator supplies a pressure of 11 inches. water column to the gas grill and has a QCC1 type fitting. Cylinders to be used with this unit must be supplied with a QCC1 cylinder valve. A QCC1 cylinder has a positive seating connection, which will not allow gas flow until a positive seal has been achieved. It is also equipped with an excess flow device. In order to attain full flow to the grill, the valves must be in the off position when the cylinder valve is turned on.

Natural Gas Hook-Up
This natural gas grill is supplied with a 10ft supply hose (complete with a quick disconnect) designed for natural gas and certified for outdoor use. The gas grill is designed to operate at an inlet pressure of 7 inches water column. Piping and valves upstream of the quick disconnect are not supplied. The installation must comply with CAN B149.1 Natural Gas and Propane installation code in Canada, or to the National Fuel Gas Code, ANSI Z223.1 in the United States. The gas supply pipe must be sufficiently sized to supply the BTU/h specified on the rating plate, based on the length of the piping run.
The quick disconnect must not be installed in an upward direction and a readily accessible manual shutoff valve must be installed upstream of, and as close to, the quick disconnect as is feasible. The flared end of the hose must be connected to the fitting on the end of the flex tube as illustrated in the Natural Gas Hose Attachment diagram. Tighten using two wrenches. (Do not use thread sealer/pipe dope.) These connections must be made by a licensed gas installer. Leak test all joints prior to using the gas grill.

Leak Testing Instructions

A leak test must be performed annually and each time a cylinder is hooked up or if a part of the gas system is replaced.

Never use an open flame to check for gas leaks. Be certain no sparks or open flames are in the area while you check for leaks. Sparks or open flames will result in a fire or explosion, damage to property, serious bodily injury, or death.

Leak testing: This must be done before initial use, annually, and whenever any gas components are replaced or serviced. Do not smoke while performing this test, and remove all sources of ignition. See Leak Testing Diagram for areas to check. Turn all burner controls to the off position. Turn gas supply valve on.
Brush a half-and-half solution of liquid soap and water onto all joints and connections of the regulator, hose, manifolds and valves.
Bubbles will indicate a gas leak. Either tighten the loose joint or have the part replaced with one recommended by the Napoleon Customer Solutions department and have the grill inspected by a certified gas installer.
If the leak cannot be stopped, immediately shut off the gas supply, disconnect it, and have the grill inspected by a certified gas installer or dealer. Do not use the grill until the leak has been corrected.

Lighting Instructions

Open lid.

Ensure all burner controls are in the off position. Turn on the gas supply valve.
Off Position

Main Burner Lighting

1. Open grill lid.
2. Push and turn any main burner knob slowly to the 'hi' position. This action will ignite the pilot flame which will in turn light the selected burner. If the pilot lights, continue to push down on the control knob until the burner lights and then release.
3. If the pilot does not ignite, then immediately turn the control knob back to the 'off position and repeat step 2 several times.
4. If the pilot and burner will not ignite within 5 seconds, turn the control knob to the 'off' position and wait 5 minutes for any excess gas to dissipate. Either repeat steps 2 and 3 or light with a match.
5. If lighting the unit with a match, clip the match into the supplied lighting rod. Hold the lit match down through the grill and sear plate while turning the corresponding burner valve to high.

Rear Burner Lighting (Rotisserie Burner) (if equipped)

1. Open grill lid.
2. Remove the warming rack.
3. Push and turn the rotisserie burner control knob slowly to the 'hi' position. This action will ignite the pilot flame which will in turn light the burner. If the pilot lights, continue to push down on the burner control knob until the burner lights then release.
4. If the burner does not ignite, then immediately turn the control knob back to the 'off' position and repeat step 3 several times.
5. If the burner will not ignite within 5 seconds, turn the control knob to the 'off' position and wait 5 minutes for any excess gas to dissipate. Either repeat steps 3 and 4 or light with a match.

Side Burner Lighting (If equipped)

1. Open side burner cover.
2. Push and turn side burner control to high position.
3. Press and hold igniter button until burner lights, or light by match.
4. If the burner will not ignite within 5 seconds, turn the control knob to the 'off' position and wait 5 minutes for any excess gas to dissipate. Either repeat steps 2 and 3 or light with a match.
   

The propane cylinder is equipped with an excess flow device. Unless all burners are turned off prior to turning the cylinder on, only small flames and low heat will be achievable.

Do not use the rear burner (rotisserie burner) with the main burners operating.

Operating The Grill

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, we recommend preheating the grill by operating all main burners in the high position with the lid closed for approximately 10 minutes. 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.

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.

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.

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).

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 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.

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 on high. The intense heat ensures adequate searing temperatures even with the lid open. This also allows observation of the food, so as to prevent burning.

Protection Of Your Infra Red Burners: The infrared burners of your grill are designed to provide a long service life. However, there are steps you must take to prevent cracking of their ceramic surfaces, which will cause the burners to malfunction.

• Never let water come in direct contact with your ceramic burner.
• Do not allow hard objects to impact the infra red burner.
• Do not allow cold water (rain, sprinkler, hose, etc.) to come in contact with hot ceramic burners. A large temperature differential can cause cracking of the ceramic tile.
• Keep the lid closed when the side burner is not in use.
• After cooking operate the burner on high for 5 minutes, to burn off any drippings and debris.

Damage caused by failure to follow these steps is not covered by your grill warranty.
Infrared Burners: Because of the high intensity of the infrared 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. Do not clean the ceramic tile with a wire brush.

Protection Of Infrared Burners: The infrared burners of your grill are designed to provide a long service life, though care must taken to prevent cracking of their ceramic surfaces. Fractures will cause the burners to malfunction. The following provides a few of the causes of cracks and the steps you can take to avoid them. Damage caused by failure to follow these steps is not covered by your grill warranty.

1. Impact with hard objects - Never allow hard objects to strike the ceramic. Take care when inserting or removing cooking grates and accessories into or from the grill.
2. Contact with water or other liquids - Cold liquids contacting the hot ceramic surfaces can cause them to break. Never throw water into the grill to douse a flame. If the ceramic or interior of a burner becomes wet while not in use, later operation of the burner can create steam, which can produce sufficient pressure to crack the ceramic. Repeated soaking of the ceramic can also cause it to swell and expand. This expansion causes undue pressure on the ceramic that can cause it to crack and crumble.
   1. Never throw water into the grill to control flare-ups.
   2. Do not attempt to operate the infrared burners in open air while raining.
   3. If you find standing water in your grill (because of exposure to rainfall, sprinklers, etc.), inspectthe ceramic for evidence of possible watersoaking. If the ceramic appears to be wet, remove the burner from the grill. Turn it upside down to drain the excess water and bring indoors to dry thoroughly.
3. Impaired ventilation of hot air from the grill - For the burners to function properly, hot air must have a way to escape the grill. If the hot air is not allowed to escape, the burners can become deprived of oxygen causing them to back-flash. If this occurs repeatedly, the ceramic could crack. Never cover more than 75% of the cooking surface with solid metal (i.e., griddle or large pan).
4. Incorrect cleaning - Do not clean the ceramic tile with a wire brush. If debris is collecting on your burner, light the burner and operate on high for 5 minutes with the lid open, allowing debris to burn off.

Infrared Heat

Most people don't realize that the heat source we are most familiar with, our sun, warms the earth using mainly infrared energy. This is a form of electro-magnetic energy with a wavelength just greater than the red end of the visible light spectrum but less than a radio wave. This energy was discovered in 1800 by Sir William Herschel who dispersed sunlight into its component colors 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. Most materials readily absorb infrared energy in a wide range of wavelengths, causing an increase in its temperature. The same phenomenon 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 grilling is our most familiar choice for infrared cooking. 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 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, 10,000 ports – each with its own tiny flame – cause the surface of the ceramic tile to glow red. This glow emits the same type of infrared heat to the food as charcoal, without its hassle or mess. Infrared burners also provide a more consistently heated area that is far easier to regulate than a charcoal fire. For instant 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 to the food being cooked. This generates lower grill temperatures that are ideal for more delicate cuisine such as seafood or vegetables, whereas 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.

Infrared Grilling Chart

Maintenance / Cleaning Instructions

We recommend this gas grill be thoroughly inspected and serviced annually by a qualified service person. At all times keep the gas grill area free from combustible materials, gasoline and other flammable vapors and liquids. Do not obstruct the flow of ventilation and combustion air. Keep the cylinder enclosure ventilation openings (located on the cart sides and at the front and back of the bottom shelf) free and clear from debris.

Always wear protective gloves and safety glasses when servicing your grill.


To avoid the possibility of burns, maintenance should be done only when the grill is cool. Avoid unprotected contact with hot surfaces. Ensure all burners are turned off. 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.

Note: Stainless steel tends to oxidize or stain in the presence of chlorides and sulfides, particularly in coastal areas and other harsh environments, such as the warm, highly humid atmosphere around pools and hot tubs. These stains could be perceived as rust, but can be easily removed or prevented. To provide stain prevention and removal, wash all stainless steel and chrome surfaces every 3-4 weeks or as often as required with fresh water and/or stainless steel cleaner.

Turn off the gas at the source and disconnect the unit before servicing. To avoid the possibility of burns, maintenance should be done only when the grill is cool. A leak test must be performed annually and whenever any component of the gas train is replaced or gas smell is present.

Combustion Air Adjustment: (This must be done by a qualified gas installer.) The air shutter is factory set and should not need adjusting under normal conditions. Under extreme field conditions, adjustments might be required. When the air shutter is adjusted correctly the flames will be dark blue, tipped with light blue and occasionally yellow.

• With too little air flow to the burner, the flames are lazy yellow and can produce soot.
• With too much air flow, the flames lift erratically and can cause difficulties when lighting.

Adjusting the air shutter:

1. Remove cooking grids and sear plates and leave lid open.
2. Loosen air-shutter lock screw located at the mouth of the burner and open or close air shutter as required. The normal opening settings are:

   Main Tube Burner	Propane 5/32" (4mm)
   	Natural 5/32" (4mm)

   *Infra-Red burners have no air adjustment.

3. Light the burners and set to high. Visually inspect burner flames. When the shutters are set correctly, turn burners off, tighten locking screws, and replace removed parts. Ensure that the insect screens are installed.
   

Grids And Warming Rack: The grids and warming rack are best cleaned with a brass wire brush during the pre-heating period. Steel wool can be used for stubborn stains. It is normal that stainless grids (if equipped) will discolor permanently from regular usage due to the high temperature of the cooking surface.

Control Panel: The control panel text is printed directly on the stainless steel and with proper maintenance will remain dark and legible. To clean the panel, use only warm soapy water or stainless steel cleaner available from your Napoleon dealer. Never apply abrasive cleaners on any stainless surfaces, especially the printed portion of the control panel or the printing will gradually rub off.

Cleaning Inside The Gas Grill: Remove the cooking grids. Use a brass wire brush to clean loose debris from the casting sides and underneath the lid. Scrape the sear plates with a putty knife or scraper, and use a wire brush to remove the ash. Remove the sear plates and brush debris from the burners with the brass wire brush. Sweep all debris from inside the gas grill into the drip pan.

Accumulated grease is a fire hazard.

Drip Pan: Clean the drip pan frequently (every 4 – 5 uses or as often as required) to avoid grease buildup. Grease and excess drippings pass through to the drip pan, located beneath the gas grill and accumulate in the disposable grease tray below the drip pan. To access the disposable grease tray or to clean the drip pan, slide the drip pan free of the grill. Never line the drip pan with aluminum foil, sand or any other material as this could prevent the grease from flowing properly. The pan should be scraped out with a putty knife or scraper. Replace the disposable grease tray every 2 – 4 weeks, depending on gas grill usage. For supplies, see your Napoleon Grill dealer.

Cleaning The Outer Grill Surface: Do not use abrasive cleaners or steel wool on any painted, porcelain or stainless steel parts of your Napoleon Grill. Doing so will scratch the finish. Exterior grill surfaces should be cleaned with warm soapy water while the metal is still warm to the touch. To clean stainless surfaces, use a stainless steel or a non-abrasive cleaner. Always wipe in the direction of the grain. Over time, stainless steel parts discolor when heated, usually to a golden or brown hue. This discoloration is normal and does not affect the performance of the grill. Porcelain enamel components must be handled with additional care. The baked-on enamel finish is glass-like, and will chip if struck. Touch-up enamel is available from your Napoleon Grill dealer.

Hose: Check for abrasions, melting, cuts, and cracks in the hose. If any of these conditions exist, do not use the gas grill. Have the part replaced by your Napoleon Grill dealer or qualified gas installer.

Tube Burner: The burners are made from heavy wall 304 stainless steel, but extreme heat and a corrosive environment can cause surface corrosion to occur. This can be removed with a brass wire brush.

Beware of Spiders.

Spiders and insects are attracted to the smell of propane and natural gas. The burner is equipped with an insect screen on the air shutter, which reduces the likelihood of insects building nests inside the burner but does not entirely eliminate the problem. A nest or web can cause the burner to burn with a soft yellow or orange flame or cause a fire (flashback) at the air shutter beneath the control panel.

To clean the inside of the burner, it must be removed from the gas grill: Remove the screw that attaches the burner to the back wall. Slide the burner back and upwards to remove. Cleaning: Use a flexible venturi tube brush to clean the inside of the burner. Shake any loose debris from the burner through the gas inlet. Check the burner ports and valve orifices for blockages. Burner ports can close over time due to cooking debris and corrosion, use an opened paperclip or the supplied port maintenance bit to clean them. Drill out blocked ports using this drill bit in a small cordless drill. The ports are easier to clean if the burner is removed from the grill, but it can also be done with the burner installed. Do not flex the drill bit when drilling the ports, as this will cause the drill bit to break. This drill is for burner ports only, not for the brass orifices (jets) which regulate the flow into the burner. Take care not to enlarge the holes. Ensure the insect screen is clean, tight, and free of any lint or other debris.
Reinstallation: Reverse the procedure to reinstall the burner. Check that the valve enters the burner when installing.

When reinstalling the burner after cleaning it is very important that the valve/orifice enters the burner tube before lighting your gas grill. If the valve is not inside the burner tube a fire or explosion could occur.

Troubleshooting

Safety

This gas grill must be used only outdoors in a well-ventilated space and must not be used inside a building, garage, screened-in porch, gazebo or any other enclosed area.

Do not try to light this appliance without reading the "LIGHTING" instructions section of this manual. Do not store or use gasoline or other flammable liquids or vapors in the vicinity of this or any other appliance. An L.P. cylinder not connected for use must not be stored in the vicinity of this or any other appliance. If the information in these instructions is not followed exactly, a fire or explosion may result, causing property damage, personal injury or death.

Notice to Installer: Leave these instructions with the grill owner for future reference.

Safe Operating Practices

Failure to follow these instructions could result in property damage, personal injury or death. Read and follow all warnings and instructions in this manual prior to operating grill.

• This gas grill must be assembled exactly according to the instructions in the manual. If the grill was store assembled, you must review the assembly instructions to confirm correct assembly and perform the required leak tests before operating the grill.
• Read the entire instruction manual before operating the gas grill.
• Under no circumstance should this gas grill be modified.
• Follow lighting instructions carefully when operating grill.
• Gas must be turned off at the propane cylinder or at the natural gas supply valve when the gas grill is not in use.
• Keep children and pets away from hot grill, DO NOT allow children to climb inside cabinet.
• Do not leave the grill unattended while in use.
• Do not move grill when hot or operating.
• This gas grill must not be installed in or on recreational vehicles and/or boats.
• This gas grill must only be stored outdoors in a well-ventilated area and must not be used inside a building, garage, screened -in porch or any other enclosed area.
• Maintain proper clearance to combustibles (16" (410mm) to rear of unit 7" (178mm) to sides). Additional clearance 24" (610mm) is recommended near vinyl siding or panes of glass.
• At all times keep the ventilation openings of the cylinder enclosure free and clear from debris.
• Do not operate unit under any combustible construction.
• Do not locate in windy settings. High winds adversely affect the cooking performance of the gas grill.
• When the gas grill is stored indoors, the propane cylinder must be disconnected from the grill and stored outdoors in a well-ventilated area, disconnected cylinders must not be stored in a building, garage or other enclosed area. Natural gas units must be disconnected from the supply when being stored indoors.
• Inspect the gas line hose before each use. If there is evidence of excessive abrasion or wear, it must be replaced before using the gas grill, with a replacement hose assembly specified by the grill manufacturer.
• Never store a spare LP gas cylinder under or near this grill.
• Never fill the cylinder beyond 80% full.
• Do not attempt to use a cylinder, which is not equipped with a QCC1 type connection.
• Leak test all connections before initial use, even if the grill was purchased fully assembled, annually or whenever any gas component has been replaced.
• Never use natural gas in a unit designed for liquid propane gas.
• Never use lighter fluid in a gas grill.
• Use charcoal briquettes only with a Napoleon charcoal tray designed for this unit.
• Burner controls must be off when turning supply cylinder on.
• Do not light burners with lid closed.
• Do not operate rear burner with main burners operating.
• The lid is to be closed during the preheat period.
• Do not route hose underneath drip pan-proper hose clearance to bottom of unit must be maintained.
• Clean grease tray and sear plates regularly to avoid build-up, which may lead to grease fires.
• Remove warming rack before lighting rear burner. The extreme heat will damage the warming rack.
• Ensure sear plates are positioned properly according to sear plate installation instructions. Do not use side shelves to store lighters, matches or any other combustibles.
• Keep gas line away from heated surfaces
• Keep any electrical supply cord away from water or heated surfaces.
• Inspect infrared burner venturi tube for spider webs and other obstructions periodically. Clean the tubes completely if you find any such obstructions.
• The outdoor cooking gas grill and its individual shutoff valve must be disconnected from the gas supply piping system during any pressure testing of that system at test pressures in excess of 0.5psi (3.5kPa).
• The outdoor cooking gas grill must be isolated from the gas supply piping system by closing its individual manual shutoff valve during any pressure testing of the gas supply piping system at test pressures equal to or less than 1/2 psi (3.5 kPa).

Napoleon Group of Companies 214 Bayview Dr., Barrie, Ontario, Canada L4N 4Y8
Phone: 1-705-726-4278 Fax: (705)-727-4282
www.napoleongrills.com
Customer Solutions: 1-866-820-8686 or grills@napoleonproducts.com