Napoleon MIRAGE 605 Manuel D'instructions page 7

Cooking Instrucions
Iniial Lighing: When lit for the irst ime, the grill emits a slight odor. This is a normal temporary condiion
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.
WARNING!
Never place your hands inside the grill when adjusing the charcoal tray. Keep hands and
ingers away from liting mechanism at all imes.
Main Chamber Use: The charcoal tray has six posiions in which it
can operate. For opimal use, we recommend locking the charcoal
tray in the uppermost posiion 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 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. Food cooked for
short periods of ime (ish, vegetables) can be grilled with the
lid open. Cooking with the lid closed ensures higher, more even
temperatures that will reduce cooking ime and cook the food
more evenly. When cooking very lean meat, such as chicken
breast or lean pork, the grids can be oiled before preheaing to
reduce sicking. Cooking meat with a high degree of fat content
may create lare-ups. Either trim the fat or reduce temperatures
to inhibit this. Should a lare-up occur, move food away from
lames; reduce the heat (reduce vent opening). Leave the lid open.
As a general rule, plan on using about 100 briquetes to cook 4 lb. (2kg) 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.
Adding Charcoal During Cooking: Use cauion when adding charcoal to the grill. Flames may lare 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 addiional charcoal briquetes.
WARNING!
Never add charcoal starter luid to hot or warm coals. Once charcoal is ignited no more
luid is required.
Operaing The Vents: 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. Closing the vents either parially 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 exinguish a lame.
Vent Open
Vent Closed
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