Manual Napoleon PRO 605CSS (page 7 of 92) (English, German, Dutch, French, Swedish, Spanish)

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www.napoleongrills.com

N415-0279W MAY 04.18

Cooking Instrucons

Inial Lighng: When lit for the rst me, the grill emits a slight odor. This is a normal temporary

condion caused by the “burn-in” of internal paints and lubricants used in the manufacturing process and

does not occur again. Simply burn the grill on high for approximately 30 minutes with the lid and base

vents fully open.

Adding Charcoal During Cooking: Use cauon when adding charcoal to the grill. Flames may are up

when coals come in contact with fresh air. Carefully open door located on front of base. Stand back a safe

distance and use a long-handled heat-resistant cooking tongs to add addional charcoal briquees.

WARNING! Never add charcoal starter uid to hot or warm coals. Once charcoal is ignited no

more uid is required.

WARNING! Never place your hands inside the grill when adjusng the charcoal tray. Keep hands

and ngers away from liing mechanism at all mes.

Main Chamber Use: The charcoal tray has six posions

in which it can operate. For opmal use, we recommend

locking the charcoal tray in the uppermost posion as close

to the cooking grids as possible. Lowering the tray away

from the food as desired, and closing the intake vents can

reduce temperatures.

We recommend preheang the grill by operang it with the

lid closed for approximately 20 minutes. The coals are ready

when they have a light coang of grey ash. Food cooked for

short periods of me (sh, vegetables) can be grilled with

the lid open. Cooking with the lid closed ensures higher,

more even temperatures that will reduce cooking me and

cook the food more evenly. When cooking very lean meat,

such as chicken breast or lean pork, the grids can be oiled

before preheang to reduce scking. Cooking meat with

a high degree of fat content may create are-ups. Either

trim the fat or reduce temperatures to inhibit this. Should a are-up occur, move food away from ames;

reduce the heat (reduce vent opening). Leave the lid open.

As a general rule, plan on using about 100 briquees to cook 4 lb. (2kg) of meat. If cooking for more than

30 to 40 minutes, addional briquees must be added to the re. When the weather is cold or windy, you

will need more briquees to reach ideal cooking temperatures.

Operang The Vents: Vents on a covered grill are usually le open to allow air into the grill. Air increases

the burning temperature of the coals. You can regulate the grill’s temperature by moving the vent slide to

the right or le. Closing the vents either parally or completely will help to cool down the coals. Do not

completely close the air vents and the lid vent unless you are trying to cool down or exnguish a ame.

Vent Closed

Vent Open

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Napoleon PRO 605CSS Manual

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