Napoleon BILEX485NSS1, BIPRO825RBIPSS2 Specsheet

CREATE A 5-STAR MEAL WITHOUT LEAVING HOME.

OASIS™ / BUILT-IN SERIES

napoleongrills.com

Table of Contents:

Prestige PRO™ BIPRO825RBI 4

Prestige PRO

Prestige

LEX BILEX730RBI / BILEX605RBI 8

LEX BILEX485 9

Oasis

™

Modular Islands 10 -11

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& Built In Components 12 -13

Grilling Accessories 14 -15

Cooking Methods 14 -15

Charcoal on a Gas Grill 16

Infrared Cooking 17

Installation 18 | 20

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BIPRO665RB 5

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BIPRO500RB 6

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BIP500RB 7

Built-in Heads 19

Specifications 21

We are proud to be recognized as one of Canada’s Best Managed Companies and are dedicated to providing quality, home comfort

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products for over 38 years and counting.

YOUR INDOOR KITCHEN WILL WONDER WHERE YOU'VE BEEN. DON'T WORRY, WE WON'T TELL.

You view perfect grill marks as a badge of honor.

You think cutting into a steak to check doneness is sacrilege.

You know when and why to use rub vs. marinade vs. sauce.

That’s why you are ready for a Napoleon grill. Napoleon takes the art of grilling to a higher level.

Every feature, every material is engineered to give ultimate performance –– so you can create unforgettable meals.

And just like you, we’re not some rookie behind the grill. Napoleon is a family-owned company with over 20 passionate years of grill-making experience.

Every great meal starts with the best ingredients. Start yours with the best grill out there: Napoleon

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™

PRESTIGE PRO

BIPRO825RBI with rear infrared burner, infrared

SIZZLE ZONE

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bottom burners and smoker tray

106,000 BTU’s

9 burners

Cooking Area: 1245 in² (8140 cm²)

Cart model available

Deluxe high top, space saving LIFT EASE™ roll top lids

Stainless steel cooking system with JETFIRE ignition

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Doors and drawers are optional. Island not included.

9.5 mm Stainless Steel WAVE™ Cooking Grids

Commercial quality rotisserie kit and 4 forks using the rear infrared burner

Infrared SIZZLE ZONE™ Bottom Burners with Warming Tube Burner

Integrated wood chip smoker tray with a gas tube burner beneath

Stainless Steel Triple Drawer Kit N370-0360

Rear Infrared Rotisserie Burner

Engaging NIGHT LIGHT™ control knobs and interior lights

Twin head cooking system with two dedicated infrared SIZZLE ZONE™ bottom burners and a stainless steel tube warming burner in between

Flat Stainless Steel Door N370-0361-1

Integrated Wood Chip Smoker Tray

Available as a natural gas or propane unit

Drop-in Side Burner Natural gas and propane available

CLASSIC COWBOY STEAK WITH GRILLED MUSHROOMS, ONIONS, AND BLUE CHEESE

Bone-in Cowboy / Rib Steaks 2 | 2

(2" to 3" thick - 24 oz / 680 g)

Large Portobello Mushrooms 4 stems removed, soaked in warm water for 1 hour

Medium White Onions 2 | 2 peeled and trimmed with root end attached

Olive Oil 1 tbsp | 15 mL

Steak Spice to taste | to taste

Steak Sauce ½ cup | 125 mL

Crumbled Blue Cheese 1 cup | 250 mL

Seasoning Paste

Olive Oil ¼ cup | 60 mL

Steak Spice 2 tbsp | 30 mL

Shiraz 4 tbsp | 60 mL

Minced Garlic 4 cloves | 4 cloves

Chopped Fresh Thyme 1 tbsp | 15 mL

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INFRARED TECHNOLOGY

The intense heat of Napoleon’s infrared technology instantly locks in the juices for an

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amazing taste sensation! Over 11,000 ame ports produce up to 1800°F for optimum

searing. See page 17 for more details.

SERVES: PREP TIME: 20 MINUTES GRILLING TIME: 45 MINUTES

1. In a small bowl, mix together olive oil, steak spice, Shiraz,

garlic and thyme. Rub the steaks with the seasoning paste, pressing the seasoning into the meat to adhere. Cover and set aside until needed.

2. Drain portobello mushrooms from water and pat dry

with paper toweling. Slice onions into 4 wedges through the root end. Season mushrooms and onion wedges with olive oil, and steak spice to taste.

3. Preheat grill to high heat.

4. Grill mushrooms and onions for 10 to 18 minutes, turning

occasionally until lightly charred and tender. Set aside on the warming rack of the grill to keep warm.

5. Place steaks onto preheated grill and sear for 3 to 4

minutes per side. Reduce heat to medium and place steaks on the warming rack of the grill. Close lid and allow steaks to roast for an additional 10 to 15 minutes for medium-rare doneness, basting every few minutes with steak sauce.

6. Remove steaks from grill and allow to rest for

1 to 2 minutes.

7. Remove mushrooms and onions from grill and slice

into 1" to 2" thick pieces.

8. Slice steaks into 1" thick slices across the grain and

arrange on a platter. Top with the grilled onions and mushrooms and crumbled blue cheese. Serve immediately.

9. Try serving these succulent steaks with a glass of Shiraz.

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PRESTIGE PRO

BIPRO665RB with rear infrared burner,

and integrated smoker tray

Engaging NIGHT LIGHT™ control

Commercial quality rotisserie kit with counter balance and 4 forks for delicious restaurant style cooking using the rear infrared burner

Drop-in Side Burner Natural Gas and Propane Available

Available as a natural gas or propane unit

Doors and drawers are optional. Island not included.

9.5 mm Stainless Steel

WAVE™ Cooking Grids

NIGHT LIGHT™

Control Knobs

Napoleon’s optional charcoal tray is designed to let you add the fun & avor of charcoal

any time, on your gas grill. Simply replace sear plates with the charcoal tray, add charcoal

knobs and interior lights for late night entertaining

Flat Stainless Steel Triple Drawer Kit N370-0360

Rear Infrared Rotisserie Burner

ACCU-PROBE™

Temperature Gauge

Flat Stainless Steel Door N370-0361-1

Integrated Wood Chip Smoker Tray

CHARCOAL FLAVOR FROM YOUR GAS GRILL

and light with your gas burner. For more details see page 16.

86,000 BTU’s

7 burners

Cooking Area: 1000 in2 (6510 cm2)

Cart model available

Deluxe high top, space saving

LIFT EASE™ roll top lid with

polished chrome trim accents and handle

Stainless steel cooking system

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™

PRESTIGE PRO

BIPRO500RB with rear infrared burner

Cooking Area: 760 in² (4880 cm²)

66,000 BTU’s

5 burners

Cart model available

Heavy gauge, long lasting Heavy duty rotisserie kit with counter balance and 2 forks for delicious restaurant style cooking using the rear infrared burner

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Engaging i-GLOW control knobs for late night entertaining

backlit

stainless steel tube burners

with crossover lighting

Available as a natural gas or propane unit

Deluxe high top, space saving LIFT EASE lid with polished chrome trim accents and handle

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roll top

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 4 | 4

about 2" to 3" thick (8 oz / 227 g)

Cajun Creole Spice ¼ cup | 60 mL

Buffalo Injector Sauce ²⁄³ cup | 150 mL

Buffalo Injector Sauce ½ cup | 60 mL

Balkan-Style Honey ¹⁄³ cup | 75 mL

Fire-Roasted Corn Salsa

Flush Mount Stainless Steel Double Door N370-0502

Doors and drawers are optional. Island not included.

9.5 mm Stainless Steel WAVE™ Cooking Grids

Dual-Level, Stainless Steel Sear Plates

i-GLOW™ Backlit

Control Knobs

Rear Infrared Rotisserie Burner

HEAVY DUTY STAINLESS STEEL COOKING SYSTEM

The even, consistent heat from high and hot to low and slow. WAVE™ cooking grids for

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those trademark Napoleon sear lines, self cleaning sear plates for reduced are-ups and

durable burners for controlled, even heat.

Cajun Creole Spice to taste

Fresh Corn 2 | 2

husks and silk removed

Olive Oil 1 tbsp | 15 mL

Medium Red Onion 1 | 1

peeled and sliced into ¼" wide rings

Red Pepper 1 | 1 stem and seeds removed

Jalapeño Pepper 1 | 1

Fresh Cilantro 1 tbsp | 15 mL

chopped

Olive Oil ¼ cup | 60 mL

Lime 1 | 1

juiced

Salt and Coarsely to taste Ground Black Pepper

PRESTIGE®

BIP500RB with rear infrared burner

66,000 BTU’s

5 burners

Cooking Area: 760 in² (4880 cm²)

Cart model available

SERVES: PREP TIME: 20 MINUTES GRILLING TIME: 20 TO 30 MINUTES

1. Using the Napoleon Marinade Injector, inject the center

of each chop with one-quarter cup of the Buffalo injector sauce. Rub the chops with Cajun Creole spice, massaging seasoning into the meat. Cover and refrigerate until needed.

2. In a small bowl, whisk together remaining Buffalo

injector sauce and thick Balkan-style honey until combined and smooth. Set aside.

3. Preheat grill to medium-high heat.

4. Lightly brush corn, red onion, red pepper, and jalapeño

pepper with olive oil, and season to taste with Cajun Creole spice. Place vegetables onto grill and cook until lightly charred and tender, about 4 to 5 minutes. Remove vegetables from grill and allow to cool. Remove kernels from corn, and ﬁnely dice onion, red pepper and jalapeño pepper. Place into a medium-sized bowl with one-quarter cup olive oil, lime juice and chopped cilantro. Mix well and season with salt and coarsely ground black pepper to taste. Cover and refrigerate until needed.

5. Place seasoned chops onto grill and sear for 2 to 3 minutes

on each side. Reduce heat to medium-low and close the lid. Slow roast for an additional 10 to 12 minutes, turning and basting occasionally with the Buffalo and honey mixture, until chops are just cooked through and juices run clear. Give chops a ﬁnal baste and remove from grill.

6. Serve immediately, topped with ﬁre roasted corn salsa and

extra basting sauce on the side.

ACCU-PROBE™

temperature gauge

Heavy gauge, long lasting stainless steel tube burners with crossover lighting

Stainless steel cooking system

Doors and drawers are optional. Island not included.

Porcelainized Cast Iron WAVE™ Reversible Channel Cooking Grids

Steel Sear Plates

Heavy duty rotisserie kit with counter balance and 2 forks using the rear infrared burner

Flat Stainless Steel Door Kit N370-0361-1

JETFIRE™ IgnitionDual-Level, Stainless

Rear Infrared Rotisserie Burner

DUAL-LEVEL STAINLESS STEEL SEAR PLATES

Dual-Level, individual stainless steel sear plates allow consistent, even heat and continuous

grease run off. (Standard on BIPRO825RBI, BIPRO665RB, BIPRO500RB & BIP500RB)

Available as a natural gas or propane unit

Space saving

LIFT EASE

Flat Stainless Steel Triple Drawer Kit N370-0360

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roll top lid

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