Napoleon MIRAGE 605 Manuel D'instructions page 11

Charcoal Grilling In Review
Lighing Your Grill
• Before cooking for the irst ime, we recommend burning on high for 30 minutes with the base vents fully
open. This will burn of any lubricants used in the manufacturing process.
• Fully open the vent on the base each ime you light your grill.
• Ensure the ash pan is cleaned out from the previous use and then re-install.
• Use either the Ultrachef Charcoal Starter (not included) following the instrucions included in the manual.
Place the charcoal in a cone shaped pile in the center of the unit (direct cooking method) or the opional
charcoal baskets (indirect method).
• Once fully lit, close the lid and allow the charcoal to burn unil it is covered in a light grey ash (approximately
20 minutes), arrange the charcoal using tongs with heat resistant handles according to the cooking method
you are going to use.
• Starter luid can be used to light the charcoal, but it is not the preferred method. It can be messy and may
leave a chemical taste on the food if not completely burned of prior to cooking. Once lit, never add addiional
starter luid to the grill. Store the botle at least 25t (7.6m) away from the grill when operaing.
• Addiional smoke lavour can be achieved by adding smoker chips which are available in a variety of
lavours through your Napoleon dealer.
Cooking With Your Grill
• We recommend preheaing the grill by operaing it with the lid closed for approximately 20 minutes. The
coals are ready when they have a light coaing of grey ash.
• As a general rule plan on using about 100 briquetes to cook 4 lb. (1kg) of meat. If cooking for more than
30 to 40 minutes, addiional briquetes must be added to the ire. When the weather is cold or windy, you
will need more briquetes to reach ideal cooking temperatures.
• Use cauion when adding charcoal to the grill. Flames may lare up when coals come in contact with fresh
air. Stand back a safe distance and use a long-handled heat-resistant cooking tongs to add addiional
charcoal briquetes.
• Vents on a covered grill are usually let 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 let.
• Allow food to cook with the lid closed. Every ime the lid is removed, the temperature drops. This leads
to lower temperatures and longer cooking imes.
• Closing the vents either parially or completely will help to cool down the coals. Do not completely close
the air vents unless you are trying to cool down or exinguish a lame.
• The cooking grid can be oiled before preheaing to reduce sicking.
• Use a meat thermometer to ensure foods are adequately cooked.
Grill Clean Up
• Close the grill lid and all vents to exinguish ire.
• Always allow the grill to cool completely before handling.
• Never leave coals and ashes in grill unatended. Make sure coals and ashes are completely exinguished
before removing.
• Use a metal spatula or scoop to remove remaining coals and ashes from grill. Place them in a
non-combusible metal container and completely saturate with water. Leave in container an
addiional 24 hours before disposing.
• Use a brass wire brush to clean loose debris from the base and the insides of the lid.
• Wash the inside of the grill with a mild detergent and water. Rinse well with clear water and wipe dry.
• Porcelain enamel components must be handled with addiional care. The baked-on enamel inish is glass-like,
and will chip if struck. Touch-up enamel is available from your Napoleon Grill dealer.
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