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Depending upon your taste, continue cooking over infrared burners on high, medium, or low, turning food frequently, or place food over unlit burners, close lid, and allow the oven temperature to slowly finish cooking your food. Due to the intense heat the infrared burners provide, food left unattended over burners will burn quickly.
Keep the lid open when cooking with the infrared burners set to high. The intense heat ensures adequate searing temperatures even with the lid open. This also allows observation of the food to prevent burning. Cooking Instructions Initial Lighting: When lit for the first time, the gas grill emits a slight odor.
Simply run the main burners on high for approximately one-half hour. Flame Side Burner Use if equipped: The side burner can be used like any stove top burner, for gravies, soups etc.
For best performance, the gas grill should be located with the side burner protected from the wind. Never grill food directly on the side burner grate.
It is designed for use with pots and pans only. Do not close the side burner lid while it is operating or hot. Do not use side burner to deep fry foods as cooking with oil can create a dangerous situation.
Infrared Side Burner Use: The gas grill should be located so that the side burner is protected from the wind, because the wind will adversely affect its performance. Do not adjust cooking grid while hot or operating.
Follow the infrared side burner lighting instructions and operate on high for 5 minutes with the lid opened or until the ceramic burners glow red.
Place food on grills and cook according to times listed in the Infrared Grilling Chart. Depending upon your taste, continue cooking over infrared burners on high, medium or low, turning food frequently, or place food on the main burner area of the grill, close lid, and allow oven temperature to slowly finish cooking your food. 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 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 temperature.
Le nouveau Grill Ovale d‘ AMC
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.
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The Napoleon infrared burner cooks in the same way. In each burner, 10, 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 provide a more consistently heated area that is far easier to regulate than a charcoal fire.
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