Napoleon BI12 Manual De Instrucciones página 16

Infrared Grilling Guide
FOOD
Steak
1 inch (2.54 cm) thick
Hamburger
½ inch (1.27 cm) thick
Chicken
Pork Chops
Spare Ribs
Lamb Chops
Hot dogs
16
| Grilling Guide
CONTROL KNOB SETTING
HIGH – 2 minutes each side
HIGH to MEDIUM – High
heat 2 minutes each side
then turn to medium heat
HIGH – 2 minutes each side Rare – 4 minutes
HIGH – 2 ½ minutes each
side
HIGH – 3 minutes each side Well done – 6 minutes
HIGH, MEDIUM, LOW – 2
minutes each side then
medium-low to low heat
MEDIUM
HIGH to LOW – High for
5 minutes then low until
finished
HIGH to MEDIUM – High
for 5 minutes then Medium
until finished
MEDIUM to LOW
COOKING TIME
Rare – 4 minutes
Medium – 6 minutes
Well done – 8 minutes
Medium – 5 minutes
20 – 25 minutes
6 minutes each side
20 minutes each side
turning often
15 minutes each side
4 – 6 minutes
SUGGESTIONS
Ask for marbled fat in cut.
Fat is a natural tenderizer
and keeps meat juicy.
Keep patties all the same
thickness for equal cooking
times. Patties 1 inch thick or
more should be grilled using
indirect heat.
Slice joint connecting the
thigh and leg ¾ through for
the meat to lie flat on the
burner and cook evenly.
Choose thick cuts for more
tender meat. Trim off excess
fat.
Choose lean meaty ribs. Grill
until meat pulls easily from
the bone.
Choose thick cuts for more
tender meat. Trim off excess
fat
Select larger wieners and slit
lengthwise before grilling
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