Grill Instructions Page 1 of 5 The villa has a six

Grill Instructions Page 1 of 5 The villa has a six
The villa has a six-burner Napoleon stainless-steel propane grill on the back deck. The grill is
equipped with an infrared side burner that can be used to sear food, such as steaks, or can be
used as a burner for a pot or a pan. Tools are on the side of the grill for cooking and scraping
the grill down.
Infrared
side burner
Propane
tanks
If you plan to use the grill during your stay, please let Doxie or Paul know and they will ensure
you have propane available for cooking.
Please do not move the grill to a place where rain could hit it. Rain hitting a hot grill can crack
the burners and damage the grill.
To turn the propane on: Make sure all grill controls are in the “off” position. Open the two
doors below the cooking surface. On the tank attached to the grill, push the thumb-lever
(located at the top of the tank) up to its highest position. Close the two doors (both together is
easiest because they bind a little).
Please turn the propane off after you are finished using the grill by pushing the thumb-lever on
the propane tank down to its lowest position.
Grill Instructions Page 1 of 5
To turn on a burner in the main grill:
1. Open grill lid
2. Turn left burner control of either pair to high position.
3. Press and hold igniter button until burner lights, or light by match.
4. If ignition is not immediate (within five seconds), turn burner control off. Wait 5
minutes. Repeat.
5. With the left burner operating on high, turn the right burner of the same pair to high.
6. To light the other burner pair, repeat the procedure.
To turn on the side burner:
1.
2.
3.
4.
5.
6.
First, check to be sure the infrared burner grill is dry. If you find standing water in the
infrared burner (because of exposure to rainfall, sprinklers, etc.), inspect the ceramic for
evidence of possible watersoaking. If the ceramic appears to be wet, remove the burner
from the grill. Turn it upside down to drain the excess water and bring indoors to dry
thoroughly before using.
Adjust the grate to the desired position (the lower position for use as a cooktop burner;
the higher position for searing meats).
Open burner cover.
Turn side burner control to high position.
Press and hold igniter button until burner lights, or light by match.
If ignition is not immediate (within five seconds), turn burner control off. Wait 5
minutes. Repeat.
Grill Instructions Page 2 of 5
Main burner cooking:
When searing foods, we recommend preheating the grill by operating all main burners in the
high position with the lid closed for approximately 10 minutes. Food cooked for short periods of
time (fish, vegetables) can be grilled with the lid open. Cooking with the lid closed will ensure
higher, more even temperatures that can reduce cooking time and cook meat more evenly.
Food that has a cooking time longer than 30 minutes, such as roasts, can be cooked indirectly
(with the burner lit opposite to the food placement). When cooking very lean meats, such as
chicken breasts or lean pork, the grids can be oiled before pre-heating to reduce sticking.
Cooking meat with a high degree of fat content can create flare-ups. Either trim the fat or
reduce temperatures to inhibit this. Should a flare-up occur, move food away from the flames
and reduce the heat. Leave the lid open.
Direct Cooking: Place food to be cooked on the grill directly over the heat. This method is
generally used for searing or for foods that do not require prolonged cooking times such as
hamburgers, steaks, chicken pieces, or vegetables. The food is first seared to trap-in the juices
and flavor, and then the temperature is lowered to finish cooking the food to your preference.
Indirect Cooking: With one or more burners operating, place food to be cooked on the grill over
a burner that is not operating. The heat circulates around the food, cooking slowly and evenly.
Cooking with this method is much the same as cooking in your oven and is generally used for
larger cuts of meats such as roasts, chickens or turkeys, but can also be used for cooking foods
that are prone to flare-ups or for smoking foods. Lower temperatures and slower cooking times
result in tender foods.
Grill Instructions Page 3 of 5
Infrared burner use:
Please help us and take care to prevent cracking of the ceramic surface of the infrared burner.
Fractures will cause the infrared burner to malfunction, and we cannot get it fixed or replaced
quickly in St Lucia.
1. Never allow hard objects to strike the ceramic. Take care when inserting or removing
cooking grates and accessories into or from the grill.
2. Cold liquids contacting the hot ceramic surfaces can cause them to break. Never throw
water into the grill to douse a flame. If the ceramic or interior of a burner becomes wet
while not in use, later operation of the burner can create steam, which can produce
sufficient pressure to crack the ceramic. Repeated soaking of the ceramic can also cause it
to swell and expand. This expansion causes undue pressure on the ceramic that can cause it
to crack and crumble.
a. Never throw water into the grill to control flare-ups.
b. Do not attempt to operate the infrared burners in open air while raining.
c. If you find standing water in your grill (because of exposure to rainfall, sprinklers,
etc.), inspect the ceramic for evidence of possible watersoaking. If the ceramic
appears to be wet, remove the burner from the grill. Turn it upside down to drain
the excess water and bring indoors to dry thoroughly.
3. 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 burners can become deprived of oxygen causing them to
back-flash. If this occurs repeatedly, the ceramic could crack. Never cover more than 75% of
the cooking surface with solid metal (i.e., griddle or large pan).
4. Do not clean the ceramic tile with a wire brush. If debris is collecting on your burner, light
the burner and operate on high for 5 minutes with the lid open, allowing debris to burn off.
To cook with the infrared burner:
To cook food directly on the grate: adjust the grate to the lower position, then follow the
Infrared Burner Ignition procedures and operate on high for 5 minutes with the lid closed or
until the ceramic burners glow red. Preheating for a longer time may crack the ceramic or
otherwise damage the grill. Place food on the grill(s) 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 over unlit burners, close lid, and
allow the oven temperature to slowly finish cooking your food.
If you wish to use the burner as cooktop burner (for sauces, boiling water, etc.), adjust the grate
to the lower position and follow the Infrared Burner Ignition procedures. Use the burner as you
would on a stove or cooktop.
Grill Instructions Page 4 of 5
Infrared burner cooking guide:
Food
Steak
1 in. thick
Hamburger
1/2 in. thick
Chicken pieces
Control Setting
High setting 2 min. each side.
Cooking Time
4 min. – Rare
High setting 2 min. each side
then medium setting.
6 min. – Medium
High setting 2 min. each side
then medium setting.
8 min. – Well done
High setting 2 min. each side.
4 min. – Rare
High setting 2 1/2 min. each side.
5 min. – Medium
High setting 3 min. each side.
6 min. – Well done
High setting 2 min. each side.
20-25 min.
then medium-low to low setting.
Pork chops
Medium
6 min. per side
High setting for 5 minutes
20 min. per side
low to finish
turn often
Lamb chops
High setting for 5 minutes
medium to finish
15 min. per side
Hot dogs
Medium - Low
4-6 min.
Spare ribs
Grill Instructions Page 5 of 5
Helpful Suggestions
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.
Trim off the excess fat before
grilling. Choose thicker chops for
more tender results.
Choose ribs that are lean and
meaty. Grill until meat easily
pulls away from the bone.
Trim off the excess fat before
grilling. Choose extra thick
chops for more tender results.
Select the larger size hot dogs.
Slit the skin lengthwise before
grilling.
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