Napoleon BI12 Manual De Instrucciones página 11

g i
rilling nStructionS
Main Burner Use
• Preheat the grill before searing food by operating all main
burners on high with the lid closed for approximately 10
minutes.
• Food cooked for only a short time such as fish and
vegetables can be grilled with the lid open.
• Grilling with the lid closed ensures higher and consistent
temperatures that cook meat more evenly and can reduce
cooking times.
• The cooking grids can be oiled before preheating to
reduce sticking when grilling lean meat such as chicken
breast, or pork.
Direct Grilling
This method is often used for searing, or food cooked for only a short
time such as hamburgers, steaks, chicken, or vegetables.
Place food on the cooking grids directly over the heat.
Sear meat first to trap-in the juices and flavor.
Lower the grill temperature to finish cooking to your preference.
Indirect Grilling
This method uses lower temperatures and circulates heat around the
food cooking it slowly and evenly. Use this method to cook larger cuts
of meat, or food prone to flare-ups such as roast, chicken, or turkey.
Turn one or more burners on and place food on the cooking grid where
there is no flame, or burner on.
Grilling at a lower temperature and slower cooking time results in more
tender meats.
Infrared Main Burner Use (if equipped)
Follow the "Main Burner Lighting" Instructions and operate on high for
5 minutes with the lid closed or until the ceramic burners glow red.
Cook the food directly on the grid(s) following the directions on the
"Infrared Grilling Guide". Food can be seared on the infrared burner and
then transferred to the main burners of the grill to finish cooking over
direct or indirect heat, depending on your taste and preference.
WARNING! Never grill food directly on the flame side burner. It is designed for use with pots and pans only.
WARNING! Do not close side burner lid while it is operating or hot.
WARNING! Do not deep fry food on the side burner. Cooking with oil can be dangerous.
WARNING! Regularly clean grease out of the entire unit, including the grease tray and the sear plates, to avoid build-up
and grease fires.
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• Food that takes longer than 30 minutes such as roasts can be
cooked indirectly with the burner lit opposite the food. See 'Indirect
Grilling'.
• Trim excess fat off meat to prevent flare-ups, or reduce the
temperature of the grill.
• Flare ups – move food away from the flames and reduce the heat.
Leave the lid open.
BE
CAREFUL!
The lid of the grill and
the entire firebox can
become very hot when
in use.
!
Operation |
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