Napoleon PRO605CSS Manual Del Usaurio página 79

Cooking Instructions
Initial Lighting: When lit for the first time, the grill emits a slight odor. This is a normal temporary
condition caused by the "burn-in" of internal paints and lubricants used in the manufacturing process and
does not occur again. Simply burn the grill on high for approximately 30 minutes with the lid and base
vents fully open.
WARNING!
and fingers away from lifting mechanism at all times.
Main Chamber Use: The charcoal tray has six positions
in which it can operate. For optimal use, we recommend
locking the charcoal tray in the uppermost position as close
to the cooking grids as possible. Lowering the tray away
from the food as desired, and closing the intake vents can
reduce temperatures.
We recommend preheating the grill by operating it with the
lid closed for approximately 20 minutes. The coals are ready
when they have a light coating of grey ash. Food cooked for
short periods of time (fish, vegetables) can be grilled with
the lid open. Cooking with the lid closed ensures higher,
more even temperatures that will reduce cooking time and
cook the food more evenly. When cooking very lean meat,
such as chicken breast or lean pork, the grids can be oiled
before preheating to reduce sticking. Cooking meat with
a high degree of fat content may create flare-ups. Either
trim the fat or reduce temperatures to inhibit this. Should a flare-up occur, move food away from flames;
reduce the heat (reduce vent opening). Leave the lid open.
As a general rule, plan on using about 100 briquettes to cook 4 lb. (2kg) of meat. If cooking for more than
30 to 40 minutes, additional briquettes must be added to the fire. When the weather is cold or windy, you
will need more briquettes to reach ideal cooking temperatures.
Adding Charcoal During Cooking: Use caution when adding charcoal to the grill. Flames may flare up
when coals come in contact with fresh air. Carefully open door located on front of base. Stand back a safe
distance and use a long-handled heat-resistant cooking tongs to add additional charcoal briquettes.
WARNING!
more fluid is required.
Operating The Vents: Vents on a covered grill are usually left open to allow air into the grill. Air increases
the burning temperature of the coals. You can regulate the grill's temperature by moving the vent slide to
the right or left. Closing the vents either partially or completely will help to cool down the coals. Do not
completely close the air vents and the lid vent unless you are trying to cool down or extinguish a flame.
N415-0279W OCT 23.17
Never place your hands inside the grill when adjusting the charcoal tray. Keep hands
Never add charcoal starter fluid to hot or warm coals. Once charcoal is ignited no
Vent Open
Vent Closed
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