Bedienungsanleitung Napoleon PRESTIGE II 750 (Seite 8 von 48) (Englisch, Französisch)

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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 temperature.

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.

Infrared Grilling Chart

Food Control Setting Cooking Time Helpful Suggestions

Steak

1 in. thick

High seng 2 min. each side.

High seng 2 min. each side

then medium seng.

High seng 2 min. each side

then medium seng.

4 min. – Rare

6 min. – Medium

8 min. – Well done

When selecng meat for grilling,

ask for marbled fat distribuon.

The fat acts as a natural tenderizer

while cooking and keeps it moist

and juicy.

Hamburger

1/2 in. thick

High seng 2 min. each side.

High seng 2 1/2 min. each side.

High seng 3 min. each side.

4 min. – Rare

5 min. – Medium

6 min. – Well done

Preparing hamburgers to order

is made easier by varying the

thickness of your paes. To add an

exoc taste to your meat, try adding

hickory-avored woodchips to

Napoleon’s woodchip smoker.

Chicken pieces High seng 2 min. each side.

then medium-low to low seng.

20-25 min.

The joint connecng the thigh and

the leg from the skinless side should

be sliced 3/4 of the way though for

the meat to lay aer on the grill.

This helps it to cook faster and more

evenly. To add a trademark taste to

your cooking, try adding mesquite-

avoured woodchips to your

Napoleon woodchip smoker.

Pork chops Medium 6 min. per side

Trim o the excess fat before

grilling. Choose thicker chops for

more tender results.

Spare ribs High seng for 5 minutes

low to nish

20 min. per side

turn oen

Choose ribs that are lean and

meaty. Grill unl meat easily pulls

away from the bone.

Lamb chops High seng for 5 minutes

medium to nish

15 min. per side

Trim o the excess fat before

grilling. Choose extra thick chops for

more tender results.

Hot dogs Medium - Low 4-6 min.

Select the larger size wieners. Slit

the skin lengthwise before grilling.

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