Q & A on Infra-Red Burners

How does infra-red cooking work?
Charcoal is the traditional way of infrared cooking that we are all familiar with. The glowing briquettes emit infrared energy to the food being cooked, with very little drying effect. The Napoleon® infrared burner cooks in the same way. In each burner, 10,000 ports each with its own tiny flame cause the surface of the ceramic to glow red. This glow emits the same type of infrared heat to the food, without the hassle or mess of charcoal. It also provides a more consistent heated area that is far easier to regulate than a charcoal fire. For instantaneous searing the burners can be set to high, yet they can also be turned down for slower cooking. The bottom line is that Napoleon's infrared burners produce searing heat for juicier, tastier steaks, hamburgers and other meats. For cooking times and tips please refer to the infrared Grilling Chart in your manual.

How do I clean my infra-red burner?
Due to the intense heat of the infrared burners, most dripping and food particles that fall onto the burner surface are immediately incinerated. However, some debris and residue may remain. To remove this residue after cooking, turn the grill on high with lid closed for 5-10 minutes.

How do I protect the infrared burners on my grill?
The infrared burners of your grill are designed to provide a long service life. However, there are steps you must take to prevent cracking of their ceramic surfaces, which will cause the burners to malfunction. Damage due to the following is not covered by your grill warranty:

1. Impact with hard objects - Never allow hard objects to strike the ceramic.
2. Water or other liquids - cold liquid contacting a hot surface in substantial amounts can cause the ceramic surface to break. Do not throw water into the grill to douse a flame. Also if the ceramic or interior of an infrared burner becomes wet while not in use, later operation of the burner can create steam, which may produce enough pressure to crack the ceramic.
3. Impaired ventilation of hot air from the grill - In order for the burners to function properly, hot air must have a way to escape the grill. If the hot air is not allowed to escape, the burner will become deprived of oxygen causing them to back flash. Do not cover more than 75% of the cooking surface with solid metal (i.e. griddle or large pan).

My grill does not get hot enough what could be the problem?
When pre-heating your infrared grill you must have your infra-red burner on as well as your tube burners. Turn all of the burners to the high position and let burn for 5-10 minutes with the lid closed. This will ensure that your entire grill is hot and ready for cooking even if you do not intend to use the infra-red burner.

I want to do the "perfect" steak, how do I cook it on the infra-red burner?
The perfect steak starts with the perfect cut...ask for meat with a marbled fat distribution and approximately 1" thick. The fat acts as a natural tenderizer while cooking and will keep the meat moist and juicy. Pre-heat your grill with lid closed for 5-10 minutes. Place your steak over the infra- red for approximately 2 minutes on both sides; this will sear in all the juices it will also give you the perfect rare steak. For medium move your steak over to the tube burner side and cook for a little longer approximately 4 minutes for well done cook over the tube burners for approximately 6 more minutes. For further infra-red grilling instructions follow the grilling chart in your manual.