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HOW DOES INFRARED COOKING WORK?
“DONENESS” TEST
Take your left forenger and touch it to the tip of your left thumb. Don’t apply pressure, just use the lightest touch with your nger, touching
the base of the meaty part of your thumb. This feeling is similar to the consistency of rare steak. Now compare it by touching the steak. For
medium done, use the second nger of your left hand to touch the tip of your left thumb. Well done, use the third nger of the left hand.
Since the discovery of re, man-kind has been striving to improve
taste and perfect the grilling experience. Infrared grilling is simply
the relationship between the type of food, heat, and time. Infrared
cooking uses high-efciency radiant energy, much like the sun.
High-frequency electromagnetic waves from the invisible end of
the light spectrum travel from the infrared source to the food.
Napoleon infrared grills use ceramic burners with thousands of
evenly spaced ame ports to generate infrared radiant energy. The
ame energy is absorbed by the ceramic, which then glows and
heats up to an incredible 1800˚F. This remarkable
SIZZLE ZONE
™
heat intensity quickly sears your food to lock in
moisture and avor. The results are unmistakable - succulent,
avorful food in a much-reduced grilling time! Napoleon’s infrared
grilling technology makes serving the perfect meal quick and easy
each and every time.
Versatile
Grill anything like a professional, from steaks to seafood,
sh to vegetables.
Great Retention of Flavor and Moisture
Infrared provides the heat necessary to lock in the juices with little
or no preheating time. Radiant energy is delivered more directly
to the food, and warms less air. Therefore, the food cooks very
quickly, resulting in a greater retention of food weight. Food cooked
in its own juices is more succulent, tender and tasty.
More Efficient
Infrared heats the object not the air so it cooks twice as fast as
traditional burners while using less fuel. Because infrared heats food
directly, not the air around it, grilling year round is much easier.
How To Cook The Perfect Infrared Steak
Pick a steak that is well marbled, the more marble there is
inside, the more avorful and tender your steak will be.
A perfect steak size is about 1 ½ to 2 inches thick and
about 12 to 16 ounces each, depending on the cut.
1. Lift lid of grill or side burner.
2. Ignite infrared burner.
3. Warm up for one minute.
5. Place thick, juicy steak on grids.
6. Wait two - three minutes, ip steak with tongs.
(You do not want to use a fork and pierce the steak
as this will let out the juices the infrared has locked in).
7. Wait another two – three minutes, turn off the red knob.
8. You now have a medium rare steak.
Bon Appetite.
Note: Never cut a steak to see if it is done – use a meat
thermometer. Cutting allows all the natural juices to escape.
The Environmental Choice!
Because the infrared burners are ready to grill in under a
minute and grilling time is drastically decreased, cooking
your food with Napoleon’s advanced infrared technology
can reduce your gas consumption by up to 50%.
Traditional Grilling
Napoleon Infrared Grilling
BTU Consumption
NAPOLEON
EXPERTS IN
GAS & INFRARED
GRILLING
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