Napoleon-grills PTSS215 User Manual download pdf (Page 5)

LIGHTING INSTRUCTIONS

Do not operate the infra-red burner with the lid closed.

Open Lid

Turn regulator control to

high position.

If ignition is not immediate, turn

regulator control to off. Wait 5

minutes.

Press and hold igniter until

lit, or light by match.

For infra-red units, allow a 5

minute pre-heat period on

high, before adjusting to

medium or low.

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

Infra-red 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 infra-red energy. Most materials readily absorb infra-red 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 infra-red 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 infra-red heat sources are heated by the same principle. Charcoal is the traditional way of infra-red cooking that we are

all familiar with. The glowing briquettes emit infra-red 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 infra-red

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 infra-red 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 infra-red burners

produce searing heat for juicier, tastier steaks, hamburgers and other meats. For cooking times and tips refer to the Infra-red Grilling Chart.

INFRA-RED HEAT

LIGHTING PORT

HOLE

IGNITER

BURNER

CONTROL

1 2 3 4 5 6 7 8 9 10 ... 25 26

No comments

Napoleon-grills PTSS215 User Manual Page 5