Napoleon Grills 485rsib User Manual download pdf (Page 8)

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1. Follow the infrared side burner lighng instrucons and operate on high for 5 minutes with the lid opened

or unl the ceramic burners glow red.

2. Place food on grills and cook according to mes listed in the Infrared Grilling Chart.

3. Depending upon your taste, connue 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

nish cooking your food.

CAUTION! Due to the intense heat the infrared burners provide, food le unaended 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 observaon of the food, so as to

prevent burning.

Protecon 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 malfuncon.

• 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 dierenal can cause cracking of the ceramic le.

Damage caused by failure to follow these steps is not covered by your grill warranty.

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-magnec 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

tem

perature. 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 acvity in the skin, which creates internal fricon 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 briquees emit infrared energy to the food being cooked with very

lile drying eect. 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 ny ame – cause the surface of the ceramic le 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 pro

vide a

more consistently heated area that is far easier to regulate than a charcoal re. For instant searing, the burners

can be set to high, yet they can also be turned down for slower cooking. We all know how dicult that is on a

charcoal re. Tradional gas burners heat the food in a dierent way. The air surrounding the burner is heated

by the combuson 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, taser steaks, hamburgers and other meats. For cooking mes and ps refer

to the Infrared Grilling Chart.

REPLACEMENT SCREEN N565-0002

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Napoleon Grills 485rsib User Manual Page 8

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