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ManualsBrandsNAPOLEON ManualsBuilt-In GrillsBuilt-in LEX 605 with Infrared Bottom and Rear Burners Propane Gas Grill in Stainless Steel

Visit napoleongrills.com to see Napoleon’s complete line of grilling accessories.

TROUBLE-FREE GRILLING

If you take the time to give your grill a thorough check-up in the spring and once more in the fall, you will enjoy years of trouble-free grilling. If

you can’t t both check-ups in, choose the springtime, just before the busy summer grilling season starts, to get at least one good check-up.

Wood Chip Starter Kit

67020

Rectangular Baking Stone

70008

Super WAVE Grill Brush

62013

10" Baking Stone Set

70000

Rotisserie Shish Kebab Wheel

64007

Stainless Steel Rotating Skewer Rack

70014

THE MOST VERSATILE COOKING STYLES AVAILABLE

Rotisserie Cooking Rotisserie cooking allows the

food to self-baste, sealing in the juices while browning the outside

surface. Use the rotisserie method of cooking for large cuts of meat

like roasts, poultry or legs of lamb. There are so many advantages to

rotisserie cooking. Meats are generally juicier, self-basted and slow

roasted. You can use the rotisserie method if your grill comes with a

rear rotisserie burner, which requires much less attention than any

other cooking method. The rotisserie burner is a nice feature because

it automatically sets you up for direct, even heating.

Infrared Bottom Burner Cooking Do you want

to make the perfect steak? The intense 1800º heat instantly sears

the meat, locking in the juices. Larger cuts of meat may be moved to

the side of the grill to continue cooking.

Smoking Place wet wood chips into the smoker tube and

place over the left burner, then turn the burner on. Place your meat

over the right burner, but do not turn on that burner. You are using

the indirect cooking method. Smoke the meat for several hours under

a closed lid. To achieve maximum ﬂavor, fresh wood chips may be

added several times during the cooking process.

Direct Cooking This method of cooking utilizes all

burners, cooking the food directly above the ﬂame "GRILLING" style,

for searing steaks, other meats or vegetables. Keeping the lid down

reduces the cooking time and cooks through to the center faster than

with the lid up. Anything that is less than two inches in thickness

should be cooked by direct grilling. These are things that generally

cook quickly and beneﬁt from the fast cooking of a hot grill. Front

to back burners were designed for precise heat control, allowing for

independent use of each cooking zone.

Indirect Cooking Indirect grilling is similar to baking.

The food is placed above the unlit burner instead of directly over the

ﬂame. This can be achieved by only igniting some of the burners –

light one side on high and cook the food on the other. The food will

cook more evenly as it is not exposed to direct heat from the burners.

This is an excellent way to cook tough cuts of meat, like brisket

and ribs, that require long, slow cooking at a low or moderate heat.

Indirect grilling allows you to work over a more moderate temperature

(275° to 350°) and makes it easy to introduce a smoker pipe for extra

ﬂavor. For chicken, game, turkey, roasts, ham, vegetables, bread or

combinations, the indirect cooking method gives great results every

time. There is little need to turn the food. You can place the food

directly on the grids or in a cooking pan.

Charcoal Cooking Unique to Napoleon! Optional

charcoal trays give you the freedom to switch from gas to charcoal

with relative ease. With charcoal you can utilize indirect cooking as

well as direct cooking.