Napoleon Grills MIRAGE 605 User Manual download pdf (Page 7)

Most people don’t realize that the heat source that we are most familiar with, namely the sun warms the earth using mainly

infrared energy. Infrared energy is a form of electro-magnetic energy that has a wavelength just greater than the red end of the

visible light spectrum, but less than that of radio waves. This energy was discovered in 1800 by Sir William Herschel who,

dispersed sunlight into its component colours 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. This is infrared energy. Most materials

readily absorb infrared radiation in a wide range of wavelengths, causing an increase in temperatures of the materials. This

is the same phenomenon that 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 is the traditional way of infrared

cooking that we are all familiar with. 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 down 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, 10000 ports each with its

own tiny flame cause the surface of the ceramic to glow red. This glow emits the same type of infrared heat to the food,

without the hassle or mess of charcoal. It also provides a more consistent heated area that is far easier to regulate than a

charcoal fire. For instantaneous 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 up to the food being cooked. This generates

lower grill temperatures that are ideal for more delicate cuisine such as seafood or vegetables. The bottom line is that

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 HEAT

FOOD

CONTROL SETTING COOKING TIME HELPFUL SUGGESTIONS

INFRARED GRILLING CHART

Steak

1” Thick

High setting 2 min. each side 4 min. - Rare

High setting 2 min. each side

then medium setting

6 min. - Medium

High setting 2 min. each side

then medium setting

8 min. - Well Done

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.

Hamburger

1/2” Thick

High setting 2 min. each side 4 min. - Rare

High setting 2 1/2 min. each

side

5 min. - Medium

High setting 3 min. each side

6 min. - Well Done

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.

Chicken

Pieces

High setting 2 min. each side

medium-low to low setting

20-25 min.

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.

Pork Chops

Medium 6 min. per side

Trim off the excess fat before grilling. Choose

thicker chops to get more tender meat.

Spare Ribs

High setting for 5 minutes

low to finish

20 min. per side

turn often

Choose ribs that are lean and meaty. Grill until

meat easily pulls away from the bone.

Lamb Chops

High setting for 5 minutes

medium to finish

15 min. per side

Trim off the excess fat before grilling. Choose

extra thick chops to get more tender meat.

Hot Dogs

Medium - Low 4-6 min.

Select the larger size wieners. Slit the skin

lengthwise before grilling.

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Napoleon Grills MIRAGE 605 User Manual Page 7

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