Napoleon Grills MIRAGE 605 User Manual download pdf (Page 6)

OPERATING THE GRILL

BURN - IN PROCEDURE

When lit for the first time, the gas grill will emit a slight odour. This is a normal temporary condition caused by the "burn-in" of

internal paints and lubricants used in the manufacturing process and will not occur again. Simply run the main burners on high

for approximately ½ hour with the lid closed.

MAIN BURNER USE:

When searing foods, preheating is recommended by operating all main burners in the high position with the lid closed for

approximately 15 minutes. Food cooked for a short period of time (fish, vegetables) may be grilled with the lid open. Cooking with

the lid closed will ensure higher, more even temperatures that will reduce cooking time and cook meat more evenly. 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, may create flare-ups. Either trim some fat or reduce temperatures to prevent this.

Should a flare-up occur, move food away from flames, reduce 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 - hamburgers, steaks, chicken pieces, vegeatables, etc. 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 one of the burners that is not operating. The heat

circulates around the food, cooking slowly and evenly. Cooking in this manner 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. Cooking in this method with lower temperatures and slower cooking times will result in tender foods every time you

grill.

INFRARED MAIN BURNER USE:

1. Follow the infrared burner ignition procedures and operate on high for 5 minutes with the lid closed 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 away from infrared burners, close lid, and allow oven temperature to slowly finish cooking your food.

Caution: 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 malfunc-

tion.

• 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 differen-

tial can cause cracking of the ceramic tile.

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

REAR BURNER USE:

Remove the warming rack prior to use. Cooking grids should also be removed if they interfere with the rotisserie. This gas

grill is equipped with a 15,500 BTU rear burner. 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 that 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 dish underneath 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 browned, 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.

SIDE BURNER USE:

The side burner can be used like any range top burner, for gravies, soups etc. The gas grill should be located so that the side

burner is protected from the wind, because the wind will adversely affect it’s performance. DO NOT use side burner to deep fry

foods as cooking with oil can create a dangerous situation.

1 2 3 4 5 6 7 8 9 10 11 ... 71 72

Comments to this Manuals

No comments

Napoleon Grills MIRAGE 605 User Manual Page 6

Comments to this Manuals

Related products and manuals for Barbecues & grills Napoleon Grills MIRAGE 605