Bedienungsanleitung Napoleon BIPRO 500 (Seite 10 von 68) (Deutsch, Englisch)

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Main Burner Use: When searing foods, we recommend preheang the grill by operang all main burners

in the high posion with the lid closed for approximately 10 minutes. Food cooked for short periods of

me (sh, vegetables) can be grilled with the lid open. Cooking with the lid closed will ensure higher, more

even temperatures that can reduce cooking me and cook meat more evenly. Food that has a cooking

me 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-heang to reduce scking. Cooking meat with a high degree of fat content can create

are-ups. Either trim the fat or reduce temperatures to inhibit this. Should a are-up occur, move food

away from the ames and reduce the heat. Leave the lid open. See Your All Season Grill cookbook by

Napoleon for more detailed instrucons.

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 rosserie. The rear burner

is designed to be used in conjuncon with the rosserie kit available from your dealer. See the rosserie

kit assembly instrucons.

To use the counterbalance - remove the rosserie 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 ghten in place. Re-install the motor and begin cooking. Place a metal dish underneath the

meat to collect drippings for basng and naturally delicious gravy. Basng liquid may be added as required.

To seal in juices, rst operate rear burner on high unl 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 rosserie will be done in

approximately 1½ hours on medium to high. See ‘Your all Season Grill’ cookbook by Napoleon for more

detailed instrucons.

WARNING! Barbecue sauce and salt can be corrosive and will cause rapid deterioraon of the gas

grill components unless cleaned regularly. When nished cooking disassemble rosserie components,

wash thoroughly with warm soapy water and store indoors.

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 mes such as hamburgers, steaks, chicken

pieces, or vegetables. The food is rst seared to trap-in the juices and avor, and then the temperature is

lowered to nish cooking the food to your preference.

Indirect Cooking: With one or more burners operang, place food to be cooked on the grill over a burner

that is not operang. 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 are-ups or for

smoking foods. Lower temperatures and slower cooking mes result in tender foods.

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