Napoleon MIRAGE 730 Mode D'emploi page 8

8
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-magnetic 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 absorb infrared energy in a wide range of wavelengths, causing an increase in its tem-
perature. 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 activity in the skin, which creates internal friction 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 briquettes emit infrared energy to the food being cooked with very
little drying effect. 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 tiny flame – cause the surface of the ceramic tile 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 pro-
vide a more consistently heated area that is far easier to regulate than a charcoal fire. For instant searing, the
burners can be set to high, yet they can also be turned down for slower cooking. We all know how difficult that
is on a charcoal fire. Traditional gas burners heat the food in a different way. The air surrounding the burner is
heated by the combustion process and then rises to the food being cooked. This generates lower grill tem-
peratures that are ideal for more delicate cuisine such as seafood or vegetables, whereas Napoleon's infrared
burners produce searing heat for juicier, tastier steaks, hamburgers and other meats. For cooking times and
tips refer to the Infrared Grilling Chart.
1 in. thick
Hamburger
1/2 in. thick
Chicken pieces
Pork chops
Spare ribs
Lamb chops
www.napoleongrills.com
Infrared Grilling Chart
Food Control Setting
Steak High setting 2 min. each side.
High setting 2 min. each side
then medium setting.
High setting 2 min. each side
then medium setting.
High setting 2 min. each side.
High setting 2 1/2 min. each side.
High setting 3 min. each side.
High setting 2 min. each side.
then medium-low to low setting.
Medium
High setting for 5 minutes
low to finish
High setting for 5 minutes
medium to finish
Hot dogs Medium - Low
Cooking Time
4 min. – Rare When selecting meat for grilling, ask
for marbled fat distribution. The fat
6 min. – Medium
acts as a natural tenderizer while cook-
ing and keeps it moist and juicy.
8 min. – Well done
4 min. – Rare Preparing hamburgers to order is made
easier by varying the thickness of
5 min. – Medium
your patties. To add an exotic taste to
your meat, try adding hickory-flavored
6 min. – Well done
woodchips to Napoleon's woodchip
20-25 min. The joint connecting the thigh and the
leg from the skinless side should be
sliced 3/4 of the way though for the
meat to lay flatter on the grill. This
helps it to cook faster and more evenly.
To add a trademark taste to your cook-
ing, try adding mesquite-flavoured
woodchips to your Napoleon woodchip
6 min. per side Trim off the excess fat before grilling.
Choose thicker chops for more tender
20 min. per side Choose ribs that are lean and meaty.
Grill until meat easily pulls away from
turn often
15 min. per side Trim off the excess fat before grilling.
Choose extra thick chops for more
4-6 min. Select the larger size wieners. Slit the
skin lengthwise before grilling.
Helpful Suggestions
smoker.
smoker.
results.
the bone.
tender results.