Bedienungsanleitung Napoleon LA 400RSIB (Seite 8 von 60) (Englisch, Französisch)

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CAUTION!







: 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.

• Keep the lid closed when the side burner is not in use.

• Aer cooking operate the burner on high for 5 minutes, to burn o any drippings and debris.





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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