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Napoleon PRESTIGE FIVE 600 Manual

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www.napoleongrills.com
Infrared Heat
Most people don’t realize that the heat source we are most familiar with, our sun, warms the earth using mainly
infrared energy. This is a form of electro-magnec energy with a wavelength just greater than the red end of the
visible light spectrum but less than a radio wave. This energy was discovered in 1800 by Sir William Herschel who
dispersed sunlight into its component colors using a prism. He showed that most of the heat in the beam fell into the
spectral region just beyond the red end of the spectrum, where no visible light existed. Most materials readily ab-
sorb infrared energy in a wide range of wavelengths, causing an increase in its temperature. The same phenomenon
causes us to feel warmth when we are exposed to sunlight. The infrared rays from the sun travel through the vacuum
of space, through the atmosphere, and penetrate our skin. This causes increased molecular acvity in the skin, which
creates internal fricon and generates heat, allowing us to feel warmth.
Foods cooked over infrared heat sources are heated by the same principle. Charcoal grilling is our most familiar
choice for infrared cooking. The glowing briquees emit infrared energy to the food being cooked with very lile
drying eect. Any juices or oils that escape from the food drip onto the charcoal and vaporize into smoke giving the
food its delicious grilled taste. The Napoleon infrared burner cooks in the same way. In each burner, 10,000 ports
– each with its own ny ame – cause the surface of the ceramic le to glow red. This glow emits the same type of
infrared heat to the food as charcoal, without its hassle or mess. Infrared burners also provide a more consistently
heated area that is far easier to regulate than a charcoal re. For instant searing, the burners can be set to high, yet
they can also be turned down for slower cooking. We all know how dicult that is on a charcoal re. Tradional gas
burners heat the food in a dierent way. The air surrounding the burner is heated by the combuson process and
then rises to the food being cooked. This generates lower grill temperatures that are ideal for more delicate cuisine
such as seafood or vegetables, whereas Napoleon’s infrared burners produce searing heat for juicier, taser steaks,
hamburgers and other meats. For cooking mes and ps refer to the Infrared Grilling Chart.
Infrared Grilling Chart
Food Control Setting Cooking Time Helpful Suggestions
Steak
1 in. thick
High seng 2 min. each side.
High seng 2 min. each side
then medium seng.
High seng 2 min. each side
then medium seng.
4 min. – Rare
6 min. – Medium
8 min. – Well done
When selecng meat for grilling,
ask for marbled fat distribuon.
The fat acts as a natural tenderizer
while cooking and keeps it moist
and juicy.
Hamburger
1/2 in. thick
High seng 2 min. each side.
High seng 2 1/2 min. each side.
High seng 3 min. each side.
4 min. – Rare
5 min. – Medium
6 min. – Well done
Preparing hamburgers to order
is made easier by varying the
thickness of your paes. To add an
exoc taste to your meat, try adding
hickory-avored woodchips to
Napoleon’s woodchip smoker.
Chicken pieces High seng 2 min. each side.
then medium-low to low seng.
20-25 min.
The joint connecng the thigh and
the leg from the skinless side should
be sliced 3/4 of the way though for
the meat to lay aer on the grill.
This helps it to cook faster and more
evenly. To add a trademark taste to
your cooking, try adding mesquite-
avoured woodchips to your
Napoleon woodchip smoker.
Pork chops Medium 6 min. per side
Trim o the excess fat before
grilling. Choose thicker chops for
more tender results.
Spare ribs High seng for 5 minutes
low to nish
20 min. per side
turn oen
Choose ribs that are lean and
meaty. Grill unl meat easily pulls
away from the bone.
Lamb chops High seng for 5 minutes
medium to nish
15 min. per side
Trim o the excess fat before
grilling. Choose extra thick chops for
more tender results.
Hot dogs Medium - Low 4-6 min.
Select the larger size wieners. Slit
the skin lengthwise before grilling.
… 8 …


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