Napoleon PRO605CSS Manual Del Usuario página 6

6
Charcoal Cooking Guide
EN
Charcoal is the traditional way of cooking that we are all familiar with. 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 down onto the charcoal and vaporize into smoke giving the food its delicious grilled
taste. The bottom line is that Napoleon's charcoal grill produces searing heat for juicier, tastier steaks,
hamburgers and other meats. For cooking times and tips refer to the Charcoal Grilling Chart.
The following grilling chart is meant to be a guideline only. Cooking times are affected by such factors as
altitude, outside temperature, wind, and desired doneness, which will be reflected in your cooking time.
Use a meat thermometer to ensure foods are adequately cooked.
Charcoal Grilling Chart
1 in. (2.54cm)
Hamburger
1/2 in (1.27cm)
Chicken pieces
Lamb chops
www.napoleongrills.com
Food Direct/Indirect Heat
Steak Direct heat
thick
Direct heat
thick
Direct heat approx 2
min. per side.
Indirect heat for the
remaining 18-20 min.
Pork chops Direct heat
Spare ribs Direct heat for 5 min.
Indirect heat to finish
Direct heat
Hot dogs Direct heat
Cooking Time Helpful Suggestions
6-8 min.– Medium When selecting meat for grilling,
ask for marbled fat distribution.
The fat acts as a natural
tenderizer while cooking and
keeps it moist and juicy.
6-8 min.– Medium Preparing hamburgers to order
is made easier by varying the
thickness of your patties. To add
an exotic taste to your meat,
try adding hickory-flavored
woodchips to the charcoal.
20-25 min. 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. To add a
trademark taste to your cooking,
try adding mesquite-flavored
woodchips to the charcoal.
10-15 min. Trim off the excess fat before
grilling. Choose thicker chops for
more tender results.
1.5-2 hrs. Choose ribs that are lean and
turning often meaty. Grill until meat easily
pulls away from the bone.
25-30 min. Trim off the excess fat before
grilling. Choose extra thick chops
for more tender results.
Select the larger size wieners.
4-6 min. Slit the skin lengthwise before
grilling.