PRESTIGE PRO
66,000 BTU’s
5 burners
Cooking Area: 760 in² (4880 cm²)
Cart model available
™
BIPRO500RB with rear infrared burner
Heavy gauge, long lasting
stainless steel tube burners
with crossover lighting
Heavy duty rotisserie kit
with counter balance and 2
forks for delicious restaurant
style cooking using the rear
infrared burner
Available as a natural
gas or propane unit
Deluxe high top, space
saving LIFT EASE roll top
lid with polished chrome
trim accents and handle
™
™
Engaging i-GLOW backlit
control knobs for late night
entertaining
Drop-in Side Burner
Natural Gas and
Propane Available
DOUBLE THICK PORK
CHOPS WITH FIRE-ROASTED
CORN SALSA
Napoleon Marinade Injector
1
|
1
Boneless Pork Loin Chops
about 2" to 3" thick (8 oz / 227 g)
4
|
4
Cajun Creole Spice
¼ cup |
60 mL
Buffalo Injector Sauce
|
150 mL
Buffalo Injector Sauce
²⁄³ cup
½ cup
|
60 mL
Balkan-Style Honey
¹⁄³ cup
|
75 mL
2
|
2
Fire-Roasted Corn Salsa
Flush Mount Stainless Steel Double Door
N370-0502
Doors and drawers are optional. Island not included.
Cajun Creole Spice
Fresh Corn
husks and silk removed
Olive Oil
9.5 mm Stainless Steel
WAVE Cooking Grids
™
Dual-Level, Stainless
Steel Sear Plates
™
i-GLOW Backlit
Control Knobs
Rear Infrared
Rotisserie Burner
™
6
1 tbsp
|
15 mL
Medium Red Onion
peeled and sliced into ¼" wide rings
1
|
1
Red Pepper
stem and seeds removed
1
|
1
Jalapeño Pepper
1
|
1
Fresh Cilantro
chopped
1 tbsp
|
15 mL
Olive Oil
¼ cup
|
60 mL
1
|
1
Lime
juiced
HEAVY DUTY STAINLESS STEEL COOKING SYSTEM
The even, consistent heat from high and hot to low and slow. WAVE cooking grids for
those trademark Napoleon sear lines, self cleaning sear plates for reduced flare-ups and
durable burners for controlled, even heat.
to taste
Salt and Coarsely Ground Black Pepper
to taste
COOKING WITH CHARCOAL ON YOUR GAS GRILL
A Napoleon Exclusive! The optional charcoal tray gives you the freedom to switch
from gas to charcoal with relative ease. Simply replace your sear plates with the
charcoal tray, fill with charcoal and light using your gas burners. Replace your
cooking grids and now you’re charcoal grilling!
Before you begin to use your charcoal tray, you will need to determine how much
charcoal you are going to need. Approximately one layer for burgers or steaks and
two layers for roasts or chicken. Pour enough charcoal into the tray to make the layers
needed. Light the gas burner(s) directly under the charcoal tray and burn on high until
the charcoal is glowing red and then turn off the gas burner(s). Let coals burn until all
coals are white on the surface. With a long handle instrument, spread the coals
evenly across the tray.
Still want the convenience of gas,
but long for that charcoal flavor?
No problem! Napoleon’s charcoal
tray lights easily with your gas burner.
Tip: Never add lighter fluid to
burning coals. Even if there is no
flame, the heat will vaporize the
lighter fluid and can cause a
serious flare-up the second the
vapor encounters a flame.
Want That Smoky Goodness?
Enjoy that delicious smoked meat flavor at home with your own
grill and a few pointers from Napoleon. When using gas grills, it’s best to
put presoaked wood chips in our smoker tube, available at Napoleon grill retailers. This
keeps your grill from filling up with ashes and clogging the jets. If you are using a charcoal
tray, then you can either put the wood directly on the preheated coals or place them in the
wood chip chamber in the tray.
Fill the stainless steel smoker tube with wood chips. Submerge in water for at least half an
hour. Place the smoker tube over the left burner and turn it on. Place your meat over the right
burner, but do not turn on the burner. You are using the indirect smoking cooking method.
Smoke the meat for several hours under a closed lid. To achieve maximum flavor, add
fresh, pre-soaked wood chips several times during the cooking process or use two tubes.
OVEN-LIKE PERFORMANCE
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Your gas grill can also be used as a conventional or convection oven. Bread, buns, cakes and pizzas can be cooked to perfection under the grill lid. For convection
cooking, follow the same instructions as for the indirect cooking method. Your grill comes with a tightly sealed lid for heat retention, giving oven-like performance.
HOW DOES INFRARED COOKING WORK?
Since the discovery of fire, man-kind has been striving to
improve taste and perfect the grilling experience. Infrared
grilling is simply the relationship between the type of food,
heat, and time. Infrared cooking uses high-efficiency radiant
energy, much like the sun. High-frequency electromagnetic
waves from the invisible end of the light spectrum travel from
the infrared source to the food.
Napoleon infrared grills use ceramic burners with thousands of
evenly spaced flame ports to generate infrared radiant energy.
The flame energy is absorbed by the ceramic, which then
glows and heats up to an incredible 1800˚F. This remarkable
SIZZLE ZONE heat intensity quickly sears your food to lock in
moisture and flavor. The results are unmistakable - succulent,
flavorful food in a much-reduced grilling time! Napoleon’s
infrared grilling technology makes serving the perfect meal
quick and easy each and every time.
The Environmental Choice!
Because the infrared burners are ready to grill in under a
minute and grilling time is drastically decreased, cooking
your food with Napoleon’s advanced infrared technology
can reduce your gas consumption by up to 50%.
BTU Consumption
™
Versatile
Grill anything like a professional, from steaks to seafood,
fish to vegetables.
Great Retention of Flavor and Moisture
Infrared provides the heat necessary to lock in the juices with
little or no preheating time. Radiant energy is delivered more
directly to the food, and warms less air. Therefore, the food
cooks very quickly, resulting in a greater retention of food
weight. Food cooked in it’s own juices is more succulent,
tender and tasty.
More Efficient
Infrared heats the object not the air so it cooks twice as fast
as traditional burners while using less fuel. Because infrared
heats food directly, not the air around it, grilling year round is
much easier.
NAPOLEON
Traditional
Grilling
Napoleon Infrared
Grilling
How To Cook The Perfect Infrared Steak
Pick a steak that is well marbled, the more marble there is
inside, the more flavorful and tender your steak will be.
A perfect steak size is about 1 ½ to 2 inches thick and
about 12 to 16 ounces each, depending on the cut.
1.
2.
3.
5.
6.
7.
8.
Lift lid of grill or side burner.
Ignite infrared burner.
Warm up for one minute.
Place thick, juicy steak on grids.
Wait two - three minutes, flip steak with tongs.
(You do not want to use a fork and pierce the steak
as this will let out the juices the infrared has locked in).
Wait another two – three minutes, turn off the knob.
You now have a medium rare steak.
Bon Appetite.
Note: Never cut a steak to see if it is done – use a meat
thermometer. Cutting allows all the natural juices to escape.
®
EXPERTS IN
GAS & INFRARED
GRILLING
“DONENESS” TEST
Take your left forefinger and touch it to the tip of your left thumb. Don’t apply pressure, just use the lightest touch with your finger, touching
the base of the meaty part of your thumb. This feeling is similar to the consistency of rare steak. Now compare it by touching the steak. For
medium done, use the second finger of your left hand to touch the tip of your left thumb. Well done, use the third finger of the left hand.
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INSTALLATION SPECIFICATIONS
Built-In
Grill Head
W
Gas Inlet
Opening
Outdoor
GFI Outlet
Side Burner
SIZZLE ZONE™
Infrared Burner
H
W
D
H
6"
1¾"
D
1¾"
Gas Inlet
Opening
H
5"
BUILT-IN SAMPLE
W
W
34"
Recommended
W
W
H
H
H
Double Doors
Triple
Drawers
Minimum 10 sq. in. of
ventilation required on
each end of cabinet
Single Door
Please use manual to properly assemble your built-in grill. Refer to the main manual for operating, cleaning, and maintenance instructions.
This grill is designed for non-combustible enclosures only (unless the Napoleon zero clearance kit is utilized), and must be installed and
serviced by a qualified installer to local codes.
Drawings for reference only. Minimum 6" clearance required between grill and other appliance. Specifications subject to change without notice.
* Additional clearance may be required for openings. See owners manual
BUILT-IN PROPANE GAS HOOK-UP
The piping up to the gas grill is the responsibility of the installer and piping should be located as shown in the built-in instructions. The installation must
comply with CAN B149.1 Natural Gas and Propane installation code in Canada, or to the National Fuel Gas code, ANSI Z223.1 in the United States.
The tank can not be stored below the gas grill. Built-in units are supplied with a drip pan which holds only a minimal amount of grease. To prevent
grease fires, the pan must be cleaned after each use.
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BUILT-IN GRILL HEADS AVAILABLE FOR
YOUR CUSTOM OASIS ISLAND / BUILT-IN ISLAND
™
Remember to always refer to the owner's manual for complete and accurate installation instructions.
BIPRO500RB
BIPRO665RB
BIPRO825RBI
Opening dimensions:
30 ¾" w x 20 5 ⁄8" d x 8 7⁄8" h
(78 cm w x 52 cm d x 23 cm h)
Opening dimensions:
38" w x 20 5 ⁄8" d x 8 7⁄8" h
(97 cm w x 52 cm d x 23 cm h)
Opening dimensions:
52 " w x 20 5 ⁄8" d x 8 7⁄8" h
(133 cm w x 52 cm d x 23 cm h)
BIP500RB
BILEX485
BILEX605RBI
BILEX730RBI
Opening dimensions:
30 ¾" w x 20 5 ⁄8" d x 8 7⁄8" h
(78 cm w x 52 cm d x 23 cm h)
Opening dimensions:
29 ¾" w x 21 " d x 7 ½" h
(76 cm w x 54 cm d x 19 cm h)
Opening dimensions:
36 ½" w x 21 " d x 7 ½" h
(93 cm w x 54 cm d x 19 cm h)
Opening dimensions:
43 ¼" w x 21 " d x 7 ½" h
(110 cm w x 54 cm d x 19 cm h)
ALL SEASON GRILLING
The secret to grilling success in any season, is preparation. Always locate your grill away from the wind in a well-ventilated location to ensure consistent heat.
Don’t let the heat escape by constantly lifting the lid to check; instead use your thermometer. And, don’t be afraid to use the warming rack to keep food warm or
to finish cooking, if the rest of your food continues to cook on the main burners.
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