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®
BUILT-IN GRILLS
EXPERTS IN GAS & INFRARED GRILLING
napoleongrills.com
Page 2
THE STORY
It all began in 1976 when a small steel fabrication business launched by Wolfgang Schroeter started manufacturing steel railings in Barrie, Ontario,
Canada. At that time, no one could imagine the incredible future that lay ahead for Wolf Steel Ltd. and eventually Napoleon
®
Fireplaces and Napoleon®
Gourmet Grills. Since the fi rst wood stove rolled off the production line over 36 years ago, Wolf Steel’s commitment was to be distinctive and successful in
everything they do. The original stove featured a solid cast iron two-door design and was produced in a one thousand square foot manufacturing facility. By
1981, the name “Napoleon
was the fi rst of many milestones for Wolf Steel Ltd and over the next few years, the demand for Napoleon’s wood stoves grew beyond Ontario’s borders to
the rest of Canada, the United States, Europe and the United Kingdom. Napoleon
square feet of manufacturing space and over 700 employees. Napoleon
®
” was born and with it, the fi rst single glass door with Pyroceram high temperature ceramic glass − a fi rst in the industry. This
®
®
is North America’s largest privately owned manufacturer of quality wood and gas
is an IS09001 – 2008 registered company and operates with 750,000+
fi replaces (inserts and stoves), gourmet gas and charcoal grills, outdoor living products, waterfalls and a complete line of heating and cooling equipment.
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CREATIVE SPIRIT,
PERFORMANCE & QUALITY
A passionate dedication to grilling.
Napoleon®, a two generation family owned Canadian company, has been
providing home products for over 36 years, committed to designing and
manufacturing only the fi nest high effi ciency grills, fi replaces and outdoor living
products you can depend on…. Proudly backed by the President’s Limited
Lifetime Warranty.
Superior technology, rock solid performance, balanced design and unparalleled
customer service are the hallmark of the Napoleon® name. Your Napoleon®
grill is designed to excel, offering a cooking experience as gratifying as the
wonderful meals you’ll create with it.
In the pages ahead, you’ll discover the beauty and simplicity of Napoleon® style
- the ideal complement to your patio environment.
Wishing you many unforgettable meals - grilled to perfection.
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PRESTIGE PRO
BIPRO600RBI
Stainless steel
cooking system
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
Deluxe high top, space saving
LIFT EASE
chrome trim accents and handle
Up to 82,500 BTU’s
5 burners
Cooking Area: 922 in
Cart model available
™
roll top lid with polished
2
CEDAR
™
Infrared SIZZLE ZONE
bottom burner
PLANKED
SALMON
WITH
SCALLOP
CRUST
• 4 Atlantic Salmon fi llets (10-12 oz), pin-bones and skin removed
• ¼ cup (60 mL) Country Herb Spice
Doors and drawers are optional. Island not included.
Infrared SIZZLE ZONE™
Bottom Burner
INFRARED TECHNOLOGY
The intense heat of Napoleon’s infrared technology instantly locks in the juices for an
amazing taste sensation! Over 11,000 fl ame ports produce up to 1800°F for optimum
4
searing. See page 19 for more details.
WAVE
™
Cooking Grids
Flat Stainless Steel Triple Drawer Kit
N370-0360
Electronic Ignition9.5 mm Stainless Steel
Flat Stainless Steel Door
N370-0361-1
Rear Infrared
Rotisserie Burner
Crust
• 1 large red onion, fi nely diced
• ½ cup (125 mL) thinly sliced green onion
• ¼ cup (60 mL) chopped fresh dill
• 3 cloves garlic, minced
• ¼ cup (60 mL) Fire Roasted Garlic Sauce
• 1 tbsp. (15 mL) Country Herb Spice
• 8-10 pieces fresh scallops (1 lb / 454 g)
• to taste, coarsely ground black pepper
• 1 lemon, cut into wedges
• 1 - 12” Cedar Plank soaked in water
for one hour minimum
Page 5
PRESTIGE PRO
B
BIPRO500RB
Commercial quality rotisserie
kit with counter balance
and 4 forks for delicious
restaurant style cooking using
the rear infrared burner
Engaging i-GLOW
backlit control knobs for
late night entertaining
™
™
Heavy gauge, long lasting
stainless steel tube burners
with crossover lighting
Available as a
natural gas or
propane unit
Up to 66,000 BTU’s
Cooking Area: 760 in
Cart model available
Deluxe high top, space
saving LIFT EASE
lid with polished chrome
trim accents and handle
™
roll top
Drop-in Side Burner
Natural Gas and
Propane Available
5 burners
2
Preheat grill to medium-high heat.
Rub salmon all over with Country Herb Spice, gently pressing the
spices into the meat. Place the salmon, evenly spaced, on the plank.
In a large bowl combine red onion, green onion, dill, garlic, Fire
Roasted Garlic Sauce and Country Herb Spice. Mix well and divide
topping evenly onto the salmon fi llets, gently pressing topping into the
fi llets to adhere.
Using a sharp knife, slice the scallops into 4 round slices. Season
scallops with coarsely ground black pepper to taste. Arrange 6-8
scallop slices evenly onto each salmon on top of the red onion crust.
Carefully place the plank on the grill and close the lid.
Plank grill for 12-15 minutes, or until salmon is just cooked through
and the scallops are golden.
Remove plank from grill and serve immediately with wedges of lemon
and extra Fire Roasted Garlic Sauce on the side.
Serves 4
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
Flush Mount Stainless Steel Double Door
N370-0503
Rear Infrared
Rotisserie Burner
CHARCOAL FLAVOUR FROM YOUR GAS GRILL
Napoleon’s optional charcoal tray is designed to let you add the fun & fl avour of charcoal
anytime, on your gas grill. Simply replace sear plates with the charcoal tray, add charcoal
and light with your gas burner. For more details see page 18.
urner
5
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PRESTIGE® II
BIPT750RBI GEMINI
Commercial quality
rotisserie kit with
counter balance
and 4 forks for
delicious restaurant
style cooking
using the rear
infrared burner
™
Twin head cooking system
with two dedicated
infrared SIZZLE ZONE
bottom burners
™
™
ACCU-PROBE
temperature gauge
Cooking Area: 1160 in
Available as a
natural gas or
propane unit
Space saving
LIFT EASE™ roll
top lids
Up to 92,500 BTU’s
6 burners
Cart model available
Drop-in Side Burner
N370-0505
2
CHICKEN
THIGHS
WITH SOY
WASABI
GLAZE
• 12 chicken thighs, skin on & bone in
• Savory Chicken and Rib Spice
Doors and drawers are optional. Island not included.
9.5 mm Stainless Steel
™
Cooking Grids
WAVE
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 fl are-ups and durable
66
burners for controlled, even heat.
Bottom Burners
Stainless Steel Triple Drawer Kit
N370-0360
™
Electronic IgnitionInfrared SIZZLE ZONE
Flush Mount Stainless Steel Double Doors
N370-0503
Rear Infrared
Rotisserie Burner
Soy Wasabi Glaze
• 2 tbsp. (30 mL) vegetable oil
• 1 tsp. (5 mL) sesame oil
• 4 cloves garlic, minced
• 1 tbsp. (15 mL) fi nely chopped ginger
• ½ cup (125 mL) soy sauce
• ¼ cup (60 mL) honey
• 2 tbsp. (30 mL) rice vinegar
• 1 tbsp. (15 mL) Wasabi powder
• to taste, salt and coarsely ground pepper
• ¼ cup (60 mL) toasted sesame seeds
• ½ cup (125 mL) pickled ginger
Page 7
PRESTIGE®
BIP500
Heavy gauge, long lasting
stainless steel tube burners
with crossover lighting
ACCU-PROBE™
temperature gauge
Up to 48,000 BTU’s
4 burners
Cooking Area: 760 in
Cart model available
Available as a natural
gas or propane unit
2
Pat chicken thighs dry with paper toweling. Season the chicken with
Chicken and Rib Spice, pressing the seasoning into the meat.
To prepare the glazing sauce, place the vegetable oil and sesame oil
in a medium saucepan over medium-high heat. Sauté the garlic and
ginger until tender and fragrant, about 3 to 4 minutes. Stir in the
soy sauce, honey and rice vinegar. Bring to a boil, reduce heat to low
and simmer for 10 minutes. Remove from heat and whisk in Wasabi
powder. Set aside and allow to cool.
Preheat grill to medium-high heat.
Stainless steel
cooking system
Doors and drawers are optional. Island not included.
Space saving
LIFT EASE
roll top lid
Flush Mount Stainless Steel Double Door
**
N370-0502
™
Flat Stainless Steel Triple Drawer Kit
N370-0360
Spray chicken lightly with non-stick cooking spray and place onto
grill. Sear chicken thighs for 2 to 3 minutes per side. Transfer chicken
thighs to the top rack of the grill, turn grill down to medium heat and
close lid. Roast chicken thighs for 20 to 30 minutes over indirect heat
basting every 10 minutes with lots of the glazing sauce. Baste chicken
thighs one fi nal time with glaze and remove from grill.
Sprinkle chicken with toasted sesame seeds and serve with pickled
ginger and extra glazing sauce on the side.
Serves 6
™
Porcelainized Cast Iron
™
Reversible Channel
WAVE
Cooking Grids
This product is made in our Barrie, Ontario, Canada and Crittenden, KY, USA facilities * With domestic and imported parts
Steel Sear Plates
JETFIRE
IgnitionDual-Level, Stainless
ACCU-PROBE™
Temperature Gauge
DUAL-LEVEL STAINLESS STEEL SEAR PLATES
Dual-Level, individual stainless steel sear plates allow consistent, even heat and continuous
grease run off. (Available on BIPRO500RB & BIP500)
7
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PRESTIGE V
BIPF600
Two infrared SIZZLE
™
bottom burners
ZONE
Commercial quality
rotisserie kit with
counter balance
and 4 forks
™
Built-in halogen lights for nighttime
grilling and entertaining
Available as a natural
gas or propane unit
Stainless steel smoker
box adds a true smoked
fl avour to your meals
Heavy duty
cover included
Up to 106,500 BTU’s
7 burners
Cooking Area: 1100 in
Cart model available
Integrated dual
side burners
2
TANDOORI
LAMB CHOPS
WITH
RAITA DUNK
• 2 lamb racks, frenched (5 to 7 ribs each)
Marinade
• 1 jar 300 mL Tandoori Injector Sauce
Doors and drawers are optional. Island not included.
Stainless Steel
Smoker Box
ACCU-PROBE™ TEMPERATURE GAUGE
Safely and instantly read the internal temperature of your grill with the lid closed. This
thermometer has a wide temperature measurement range from 0° to 370°C (0° to 700°F)
8
and includes the ideal smoking and searing range.
Built-in Halogen Lights Ceramic Rear Infrared
Deluxe Flat Stainless Steel Door Kit
N370-0361-1
Integrated Dual
Side Burners
Flat Stainless Steel Triple Drawer Kit
N370-0360
Rotisserie Burner
Deluxe Flat Stainless Steel Door Kit
N370-0361-1
• ½ cup (125 mL) chopped fresh mint
• ¼ cup (60 mL) olive oil
• 2 tbsp. (30 mL) lime juice
Raita Dunk
• 1 small red onion, fi nely diced
• ½ seedless cucumber, peeled and fi nely diced
• 1 clove fresh garlic, minced
• 1 cup (250 mL) plain yogurt
• 2 tbsp. (30 mL) lime juice
• 1 tbsp. (15 mL) chopped fresh mint
• to taste, salt and coarsely ground black pepper
Page 9
PRESTIGE V
BIPF450
Infrared SIZZLE ZONE
bottom burner
Commercial quality
rotisserie kit with
counter balance
and 4 forks
™
Built-in halogen lights
Available as a natural
™
gas or propane unit
for nighttime grilling
and entertaining
Stainless steel smoker
box adds a true smoked
fl avour to your meals
Heavy duty
cover included
Integrated dual
side burners
Up to 85,500 BTU’s
6 burners
Cooking Area: 890 in
Cart model available
2
Using a sharp heavy knife, cut between every bone to form chops
about ¾” thick.
Place Tandoori Injector Sauce, chopped fresh mint, olive oil and lime
juice into a medium bowl and whisk to combine. Place chops into
a sealable plastic bag, pour in marinade, seal bag and place into
refrigerator to marinate for 2-3 hours, turning occasionally.
In a medium-sized mixing bowl, mix red onion, diced cucumber,
minced garlic, yogurt, lime juice and mint. Season to taste with salt
and coarsely ground black pepper. Cover and refrigerate until needed.
Preheat grill to medium-high heat.
Remove chops from the marinade. Carefully shake off excess
marinade and place lamb chops onto grill. Grill lamb chops for 2 to
3 minutes per side, for medium rare doneness, basting continuously
with extra marinade.
Remove from the grill and allow to cool for 1 minute.
Serve immediately with Raita Dunk.
Serves 2 as a main course
4 to 6 as an appetizer
Doors and drawers are optional. Island not included.
Stainless Steel
Smoker Box
Built-in Halogen Lights Ceramic Rear Infrared
Integrated Dual
Side Burners
Deluxe Flat Stainless Steel Door Kit
N370-0361-1
Rotisserie Burner
CERAMIC REAR INFRARED ROTISSERIE BURNER
Ceramic rear rotisserie burner heat waves seal and lock in the juices quickly for superior
tenderness. Restaurant style results and perfect self-basting roasts every time. (Heavy duty rotisserie
kit with counter balance, stainless steel rotisserie bracket and forks available with most models).
9
Page 10
ULTRA CHEF®
BIU405RB
Stainless steel
lid insert
Stainless steel
infrared rear
rotisserie burner
Stainless Steel
Single Drawer
N370-0359
ACCU-PROBE
temperature gauge
™
Cooking Area: 570 in
Cart model available
Porcelainized cast
iron WAVE™ reversible
channel cooking grids
Available as a natural
gas or propane unit
Up to 59,000 BTU’s
4 burners
2
STUFFED
PORK CHOP
• 4 Bone-In Pork Loin Chops - 2” thick (10-12 oz, 300-360 g)
• 2 tbsp. (30 mL) Creole Cajun Seasoning
1010
Doors and drawers are optional. Island not included.
ACCU-PROBE™
Temperature Gauge
WAVE
Cooking Grids
STAINLESS STEEL TUBE BURNERS
Tube burners run front to back for precise heat control, allowing for independent use of
each cooking zone for direct or indirect cooking.
™
Reversible Channel
Stuffi ng
• 2 slices multi-grain bread - toasted, cooled, and cut into
Flush Mount Stainless Steel Double Door
N370-0502
½” cubes (about 3 cups/750 mL diced)
• 1 cup (250 mL) ground sausage meat, breakfast style
• ½ cup (125 mL) fi nely diced white onion
• ¼ cup (60 mL) fi nely diced celery
• ¼ cup (60 mL) Sauvignon Blanc
• ¼ cup (60 mL) Fire Roasted Garlic Sauce
• ½ cup (125 mL) shredded mozzarella cheese
Electronic IgnitionPorcelainized Cast Iron
Rear Infrared
Rotisserie Burner
• 1 tbsp. (15 mL) chopped fresh thyme
• 15 mL (1 tbsp.) chopped fresh sage
• 30 mL (2 tbsp.) Creole Cajun Seasoning
Page 11
In a large bowl, combine cubed bread, ground sausage, diced onion,
diced celery, Sauvignon Blanc, Fire Roasted Garlic Sauce, shredded
mozzarella cheese, chopped fresh thyme, chopped fresh sage, and
Creole Cajun Seasoning. Mix well.
Using a sharp knife, make a 2-3” deep incision on the side of each
pork chop to form a pocket in the center, taking care not to cut
through the other side.
Stuff each pork chop with about ½ – ¾ cup of the stuffi ng mixture,
packing stuffi ng tightly into each pocket. Season pork chops with
Creole Cajun Seasoning, pressing the seasoning into the meat to
adhere. Place stuffed pork chops onto a tray, cover and refrigerate for
a minimum of one hour to allow the stuffi ng to set.
MIRAGE™ SERIES
BIM730RBI, BIM605RBI & BIM485RB
Stainless steel WAVE™
cooking grids
Infrared bottom
and rear burners
(BIM730RBI & BIM605RBI)
Deluxe Flat
Stainless Steel
Door Kit
N370-0361-1
Doors and drawers are optional. Island not included.
Double walled
stainless steel lid
Three grill sizes
to choose from
BIM730RBI
Engaging i-GLOW™ backlit control
knobs for late night entertaining
Flat Stainless Steel Triple Drawer Kit
N370-0360
Up to 96,000 BTU’s
Up to 6 burners
Cooking Area: up to 1025 in
Cart Models Available
BIM485RBBIM605RBI
Deluxe Flat Stainless Steel Door Kit
N370-0361-1
2
Preheat grill to medium heat.
Grill pork chops for 10-12 minutes, turning once, until lightly charred.
Move chops to top rack of grill, close lid and allow to roast for an
additional 8-10 minutes, turning every 2 minutes and basting with
Fire Roasted Garlic Sauce, or until pork is fully cooked and stuffi ng is
hot throughout. Remove from grill and allow to cool for 1-2 minutes.
Serve immediately with extra Fire Roasted Garlic Sauce on the side.
Serves 4
JETFIRE™ Ignition Ceramic Infrared
i-GLOW™ Backlit
Control Knobs
Rear Burner
(BIM730RBI & BIM605RBI)
Infrared SIZZLE ZONE™
Bottom Burner
(BIM730RBI & BIM605RBI)
OVEN-LIKE PERFORMANCE
Napoleon’s LIFT EASE™ roll top lid tucks neatly back giving you more space on your patio or
deck. The tightly sealed lid will not be compromised by prevailing winds. Maximum heat is
retained in the streamlined, double-walled lid for oven-like performance.
1111
Page 12
OASIS 100 PACKAGE
N
BIP500
Three Drawer Cabinet
IM-3DC
OASIS 200 PACKAGE
Waste Drawer with
Paper Towel Holder
IM-WDC
Under Grill Cabinet
IM-UGC500
Under Grill Cabinet
IM-UGC485
Universal Cabinet
IM-UDC
BIM485RB
Propane Tank Cabinet
IM-UTC
BIPRO600RB
OASIS 300 PACKAGE
Waste Drawer with
Paper Towel Holder
IM-WDC
NAPOLEON
Three Drawer Cabinet
IM-3DC
®
Under Grill Cabinet
IM-UGC600
Universal
Cabinet
IM-UDC
EXPERTS IN
GAS & INFRARED
12
GRILLING
Page 13
OASIS™ MODULAR ISLANDS
ENDLESS CONFIGURATION POSSIBILITIES
OASIS 400 PACKAGE
Knock outs for easy
electrical and gas
piping installations
Powder coated
galvanized steel
Fridge Cabinet
IM-FHR
Convenient cash
and carry design
Waste Drawer with Paper Towel Holder
IM-WDC
Under Grill Cabinet
IM-UGC750
BIPT750RBI
304 Stainless steel doors
and drawers for longevity
Drop-in Side Burner
Natural Gas and
Propane Available
Propane Tank Cabinet
IM-UTC
Customize your own modular
island components to suit
your individual needs
Three Drawer Cabinet
IM-3DC
Quick adjustment
leveling feet on
each modular unit
Built-in grill
heads available
for your custom
Oasis™ island
BIM485RB BIM605RBI BIM730RBIBIPRO500RBBIP500 BIPRO600RBI BIPT750RBI
PERSONALIZE YOUR OUTDOOR LIVING SPACE WITH THE LUXURIOUS OASIS™ MODULAR ISLANDS
Choose the modules that fi t your lifestyle and your budget. The Napoleon
®
Oasis™ Modular Island series has been developed with versatility in mind. The cabinets can be assembled in
virtually any combination to suit your individual needs. All cabinets are 35” tall and 24” deep with 4 leveling feet for easy adjustment on any surface. The Oasis
island series can be assembled against any non-combustible wall of your home or as a standalone island.
™
Outdoor Modular
13
Page 14
OASIS™ MODULAR ISLAND COMPONENTS
Under Grill Cabinets
IM-UGC500, IM-UGC600, IM-UGC485,
IM-UGC605, IM-UGC730
Two Drawer Cabinet
IM-2DC
Wall Spacer
IM-WSF
Under Grill Cabinets
IM-UGC300
Fits side burners BISZ300, BISZ300FT, BISB245
Waste Drawer with
Paper Towel Holder
IM-WDC
Cabinet Transitions
IM-45T = 45°
Under Grill Cabinet
IM-UGC750
Propane Tank or Universal Cabinets
IM-UTC (Shown), IM-UDC
Left or right opening
Cabinet End Panel
IM-CEP
Three Drawer Cabinet
IM-3DC
Fridge Cabinet
IM-FHR, IM-FHL
Includes Danby 2.5 cu.ft general purpose fridge
Ice Bucket Holder
IM-IBA
FINDING THE PERFECT STEAK
When buying a large steak, choose one that has a uniform thickness of about 1½ inches. Buy a top quality cut that
is well marbled to ensure tenderness. The better the quality of beef, the tastier your steak will be. For a quick sauce,
jazz up store-bought BBQ sauce by adding chopped chilies, a little Worcestershire sauce, a splash of vinegar, some
chopped fresh onions or garlic, or get creative.
14
NAPOLEON
®
EXPERTS IN
GAS & INFRARED
GRILLING
Page 15
BUILT-IN ISLAND DOORS, DRAWERS & BURNERS
Deluxe Flat Stainless Steel Door Kit
with Curved Stainless Steel Handle
N370-0361-1
Deluxe Stainless Steel Triple Drawer
with Curved Stainless Steel Handles
N370-0360
Infrared SIZZLE ZONE™ Side Burner
BISZ300 with LIFT EASE™ Roll Top Lid
Flush Mount Stainless
Steel Double Door
N370-0502, N370-0503
Deluxe Stainless Steel Single Drawer
with Curved Stainless Steel Handle
N370-0359
Infrared SIZZLE ZONE™ Side Burner
BISZ300FT with Stainless Steel Flat Cover
Zero Clearance Kit
BIZC600
Fits BIPRO600RB
Drop-in Side Burner
N370-0504 (LP), N370-0505 (NG)
Double Side Burner
BISB245FT
NAPOLEON
®
EXPERTS IN
GAS & INFRARED
GRILLING
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 fi nish cooking, if the rest of your
food continues to cook on the main burners.
15
Page 16
EVERYDAY GRILLING ACCESSORIES
THE MOST
VERSATILE
COOKING
STYLES
Cast Iron Charcoal/Smoker Tray
67731
Smoker Pipe
67011
3 in 1Non-Stick Rib/Roast Rack
56011
Charcoal Baskets
67400
Cast Iron Griddles
Stainless Steel Rib & Roast Rack
70009
Charcoal Starter
67800
Stainless Steel Griddles
Multi-Grill Basket
57010
AVAILABLE
Direct Cooking
This method of cooking utilizes all burners, cooking the food directly
above the fl ame “GRILLING” style, for searing steaks, other meats or
vegetables. Keeping the lid down reduces the cooking time and cooks
through to the center faster than with the lid up. Anything that is less
than 2 inches in thickness should be cooked by direct grilling. These are
things that generally cook quickly and benefi t from the fast cooking of
a hot grill. Front to back burners were designed for precise heat control,
allowing for independent use of each cooking zone.
Indirect Cooking
Indirect grilling is similar to baking. The food is placed above the unlit
burner instead of directly over the fl ame. This can be achieved by only
igniting some of the burners – light one side on high and cook the
food on the other. The food will cook more evenly as it is not exposed
to direct heat from the burners. This is an excellent way to cook tough
cuts of meat, like brisket and ribs, that require long, slow cooking at a
low or moderate heat. Indirect grilling allows you to work over a more
moderate temperature (275° to 350°) and makes it easy to introduce
a smoker pipe for extra fl avour. For chicken, game, turkey, roasts,
ham, vegetables, bread or combinations, the indirect cooking method
gives great results every time. There is little need to turn the food. You
can place the food directly on the grids or in a cooking pan.
HERBS & SPICES
Dried herbs and spices make wonderful aromatics for grilling. Soak them for about 5
minutes, squeeze out the moisture, and sprinkle them either directly on the coals, or even
in the water pan if you’re cooking over indirect heat. Watch out for seeds, such as mustard
and coriander. Heat makes them pop.
16
NAPOLEON
®
EXPERTS IN
GAS & INFRARED
GRILLING
Charcoal Cooking
Unique to Napoleon®! Optional charcoal trays, give you the freedom to
switch from gas to charcoal with relative ease. With charcoal you can
utilize indirect cooking as well as direct cooking.
Page 17
Rotisserie Cooking
Rotisserie cooking allows the food to self-baste, sealing in the juices
while browning the outside surface. Use the rotisserie method of
cooking for large cuts of meat like roasts, poultry or legs of lamb.
There are so many advantages to rotisserie cooking. Meats are
generally juicier, self-basted and slow roasted. You can use the
rotisserie method if your grill comes with a rear rotisserie burner,
which requires much less attention than any other cooking method.
The rotisserie burner is a nice feature because it automatically sets
you up for direct, even heating.
Infrared Bottom Burner Cooking
Do you want to make the perfect steak? The intense 1800º heat
instantly sears the meat, locking in the juices. Larger cuts of meat
may be moved to the side of the grill to continue cooking.
Smoking
Place wet wood chips into the smoker tube and place over the left
burner, then turn the burner on. Place your meat over the right
burner, but do not turn on that burner. You are using the indirect
cooking method. Smoke the meat for several hours under a closed lid.
To achieve maximum fl avour, fresh wood chips may be added several
times during the cooking process.
Wok & Beer Can Chicken Roaster
56020
Rotisserie Shish Kebab Wheel
64007
Rotisserie Kits
NAPOLEON
®
EXPERTS IN
GAS & INFRARED
GRILLING
Stainless Steel Chicken Roaster
56021
Tumble Basket
64003
Rotisserie Motors with Light
Visit napoleongrills.com to see Napoleon’s complete line of grilling accessories.
“DONENESS” TEST
Take your left forefi nger and touch it to the tip of your left thumb. Don’t apply pressure, just
use the lightest touch with your fi nger, 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 fi nger of your left hand to touch the tip of your left
thumb. Well done, use the third fi nger of the left hand.
Professional Cast Iron Skillet
56003
6 Stainless Steel Skewers - 14”
70016
Drip Pans
62008
17
Page 18
COOKING WITH CHARCOAL ON YOUR GAS GRILL
Charcoal is the traditional way of infrared cooking that we are all
familiar with. It provides a feeling of nostalgia you can’t escape
with the smoky fl avour you’ve loved for so long. The glowing
briquettes emit infrared energy to the food being cooked, with
very little drying effect.
®
At Napoleon
fans of all ways to grill we know you can’t replace the experience
and smoky fl avour of grilling with charcoal.
As this is a bonus, we wanted to combine the two masters of
grilling. With our charcoal trays you can now experience the
smoky fl avour and raw grilling of charcoal but with easier heat
up, less mess and even heating on your gas grill.
, we are proud experts in infrared grilling but as
Still want the convenience of gas, but long for that
charcoal fl avour?
No problem! Napoleon’s charcoal tray lights easily with your
Want That Smoky Goodness?
Enjoy that delicious smoked meat fl avour at home with your own grill and a few pointers
from Napoleon
tube, available at Napoleon
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 a smoker tube. Experiment a little to fi nd what works best
for you.
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 fl avour, add fresh,
pre-soaked wood chips several times during the cooking process.
®
. When using gas grills, it’s best to put presoaked wood chips in our smoker
gas burner. Before you begin to use your charcoal tray, you will
need to determine how much charcoal you are going to need to
complete the meal. 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. Stack charcoal into a cone
shape. Remove one sear plate, light the gas burner directly under
the charcoal tray and burn on high until the charcoal is glowing
red and then turn off the gas burner. Let coals burn until all coals
are white on the surface. With a long handle instrument, spread
the coals evenly across the coal grate. Close lid, wait 5 minutes
and start cooking!
Tips: Never add lighter fl uid to
burning coals. Even if there is
no fl ame, the heat will vaporize
the lighter fl uid and can cause
a serious fl are-up the second
the vapor encounters a fl ame.
®
grill retailers. This keeps your grill from fi lling up with ashes and
OVEN-LIKE PERFORMANCE
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.
18
NAPOLEON
®
EXPERTS IN
GAS & INFRARED
GRILLING
Page 19
HOW DOES INFRARED COOKING WORK?
Since the discovery of fi re, 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-effi ciency 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
evenly spaced fl ame ports to generate infrared radiant energy.
The fl ame energy is absorbed by the ceramic, which then glows
and heats up to an incredible 1800˚F. This remarkable
SIZZLE ZONE
moisture and fl avour. The results are unmistakable - succulent,
fl avourful food in a much-reduced grilling time! Napoleon’s
infrared grilling technology makes serving the perfect meal quick
and easy each and every time.
infrared grills use ceramic burners with thousands of
™
heat intensity quickly sears your food to lock in
Versatile
Grill anything like a professional, from steaks to seafood,
fi sh to vegetables.
Great Retention of Flavour 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 its own juices is more succulent, tender and tasty.
More Effi cient
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.
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/FUEL CONSUMPTION
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 fl avourful 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. Lift lid of grill or side burner.
2. Ignite infrared burner.
3. Warm up for one minute.
5. Place thick, juicy steak on grids.
6. Wait two - three minutes, fl ip 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).
7. Wait another two – three minutes, turn off the red knob.
8. 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.
NAPOLEON
®
EXPERTS IN
GAS & INFRARED
GRILLING
TROUBLE-FREE GRILLING
If you take the time to give your grill a thorough check-up in the spring and once more in the fall, you
will enjoy years of trouble-free grilling. If you can’t fi t both check-ups in, choose the springtime, just
before the busy summer grilling season starts, to get at least one good check-up.
19
Page 20
INSTALLATION SPECIFICATIONS
45 Degree
Panel Kit
IM-45T
Wall Standoff Kit
IM-WSF
WALL OF HOUSE
Wall Standoff Kit
IM-WSF
Wall Standoff Kit
IM-WSF
WALL OF HOUSE
Three Drawer
Cabinet
IM-3DC
Three Drawer
Cabinet
IM-3DC
Waste Drawer Cabinet
IM-WDC
Cabinet End Panel
IM-CEP
Under Unit
Cabinet 605
IM-UGC605
(GRILL NOT INCLUDED)
Wall Standoff Kit
IM-WSF
Single Door
Cabinet
IM-UDC
Cabinet End Panel
IM-CEP
Oasis™ Modular
Island Sample
Countertops must be ordered and supplied locally by the homeowner.
The countertop material must be non-combustible if a grill is to be installed into it. They can be ordered in advance by drawing out the fl oor plan of
how the cabinets will be situated and adding up the width measurements, allowing 1-2 inches of countertop overhang. Most countertop manufacturers
are willing to come and take measurements after assembly of the cabinets is complete to ensure a perfect fi t. For best results the countertop thickness
should be between ¾ to 1 ½” thick. The built-in grill head comes with stainless steel brackets and hardware that allow the unit to rest on the countertop
above the corresponding island cabinet for that unit. Granite is an excellent choice of countertop materials. Decorative countertops made of ceramic
tile set on top of cement tiling board can be selected to match your surrounding backyard furniture colour.
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 fi res, the pan must be cleaned after each use.
20
Page 21
INSTALLATION SPECIFICATIONS
Side Burner
SIZZLE ZONE™
Grill Head
Outdoor
GFI Outlet
5”
34”
Recommended
Built-In
H
W
Gas Inlet
Opening
H
W
Infrared Burner
W
H
D
6”
W
H
D
¾”
1
H
W
H
W
Double Doors
Built-in Sample
D
¾”
1
Gas Inlet
Opening
Triple
Single Door
Drawers
Minimum 10 sq. in. of
ventilation required on
each end of cabinet
* Additional clearance may be required for openings. See owners manual
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 qualifi ed
installer to local codes.
Drawings for reference only. Minimum 6” clearance required between grill and other appliance. Specifi cations subject to change without notice.
BUILT-IN NATURAL 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. Do not use hose to
connect the unit. It must be connected with rigid pipe, copper tube or an approved fl exible metal connector which complies with Z21.4 /CSA 6.10.
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 gas supply pipe must be suffi ciently sized to supply the BTU/h specifi ed on the rating plate, based on the length of the piping
run. If installing a side burner, a separate line must be branched off to the side burner unit and enter the side burner opening at the specifi ed location.
21
Page 22
THE ANATOMY OF THE PERFECT OUTDOOR KITCHEN
Heavy duty stainless steel cooking system
• WAVE
™
cooking grids
• Self cleaning sear plates
for reduced fl are-ups
• Durable 16 gauge burners for
controlled, even heat
Universal
stainless steel
rotisserie bracket
Reliable
electronic
ignition
(battery
included)
Ceramic
infrared
burner
system
Removable stainless
steel warming rack
Temperature gauge with
ACCU-PROBE™ sensor
™
Space saving LIFT EASE
roll top lid with
cast aluminum no rust sides and stainless
steel tubular handle
Stainless steel or ceramic
Halogen
lights
infrared rear burner system,
with heavy duty rotisserie kit,
counter balance and forks
Dual side burners for a
total of 30,000 BTU’s
22
Infrared
SIZZLE ZONE™
controls
™
EASY SET
knobs connect
to precision brass valves
for precise heat control
Optional stainless steel
accessory drawers featuring
ULTRA-GLIDE
™
sliders
Optional stainless
steel doors
BIPF600
Page 23
GRILL SPECIFICATIONS BIPRO600RBI BIPRO500RB BIPT750RBI BIP500 BIPF600 BIPF450 BIU405RB BIM730RBI BIM605RBI BIM485RB
LIFT EASE™ roll top lid S S S S S S - S S S
ACCU PROBE™ temperature gauge S S S S S S S S S S
Total cooking surface (sq. in.)* 922 760 1160 760 1100 890 570 1025 850 675
Electronic ignition S S° S - S S S - - -
JETFIRE™ ignition - S - S - - - S S S
Infrared ceramic bottom burners 1 - 2 - 2 1 - 1 1 -
Stainless steel bottom burners 4 4 3 4 2 2 3 4 3 3
Infrared rear rotisserie burner S S S - S S S S S S
Stainless steel WAVE
™
cooking grids - - - - - - - S S S
Stainless steel 9.5 mm WAVE™ cooking grids S S S - S S - - - -
Porcelain cast iron WAVE™ reversible channel cooking grids - - - S - - S - - -
i-GLOW™ backlit control knobs - S - - - - - S S S
EASY SET™ control knobs S S S S S S S S S S
Removable drip pan S S S S S S S S S S
Warming rack S S S S S S S S S S
President’s Limited Lifetime Warranty S S S S S S - S S S
DIMENSIONS (opening size) BIPRO600RBI BIPRO500RB BIPT750RBI BIP500 BIPF600 BIPF450 BIU405RB BIM730RBI BIM605RBI BIM485RB
Length (in) 37 3/4” 30 3/4” 49 3/4” 30 3/4” 55 3/4” 46 3/4” 27 1/2” 43 1/4” 36 1/2” 29 3/4”
Depth (in) 20 5/8” 20 5/8” 20 5/8” 20 5/8” 20 5/8” 20 5/8” 16 3/4” 21 3/8” 21 3/8” 21 3/8”
Height (in) 8 7/8” 8 7/8” 9 5/8” 8 7/8” 8 7/8” 8 7/8” 12” 7 1/2” 7 1/2” 7 1/2”
DOORS & ACCESSORIES Part Number Width Height Depth
Flat Stainless Steel Door N370-0361-1 17” 23 1/4” -
Flushed Mount Stainless Steel Double Door N370-0502 28 1/4” 20 1/4” -
Flushed Mount Stainless Steel Double Door N370-0503 37 3/4” 20 1/4” -
Stainless Steel Single Drawer N370-0359 17 1/4” 6 3/4” 23”
Stainless Steel Triple Drawer N370-0360 17 1/4” 22 3/4” 23”
Infrared SIZZLE ZONE™ Burner with Roll Top BISZ300 20 1/8” 9 5/8” 20 5/8”
Infrared SIZZLE ZONE™ with Flat Top BISZ300FT 20 1/8” 9 5/8” 20 5/8”
Double Side Burner BISB245 20 1/8” 8 7/8” 20 5/8”
Side Burner N370-0504/05 18” 15” 4 1/2”
Zero Clearance (2) 37” BIZC600 44 1/8” 22 15/16” 11 1/8”
OASIS™ MODULAR COMPONENTS Part Number Width Height Depth
Under Grill Cabinet - 300 series IM-UGC300 24” 35” 24”
Under Grill Cabinet - 500 series IM-UGC500 34 3/4” 35” 24”
Under Grill Cabinet - 600 series IM-UGC600 42” 35” 24”
Under Grill Cabinet - 750 series IM-UGC750 53 3/4” 35” 24”
Under Grill Cabinet - 485 series IM-UGC485 34 3/4” 35” 24”
Under Grill Cabinet - 605 series IM-UGC605 40 1/2” 35” 24”
Under Grill Cabinet - 730 series IM-UGC730 47 1/4” 35” 24”
Propane Tank Cabinet - universal door IM-UTC 24” 35” 24”
Universal Door Cabinet IM-UDC 24” 35” 24”
Fridge Cabinet IM-FDC 24” 35” 24”
Three Drawer Cabinet IM-3DC 24” 35” 24”
Two Drawer Cabinet IM-2DC 24” 35” 24”
Waste Drawer with Paper Towel Holder IM-WDC 24” 35” 24”
Cabinet End Panel IM-CEP 2” 31” 24”
Cabinet Transitions - 45 degrees IM-45T 18 3/8” 35” -
Wall Spacer IM-WSF 1 1/2” 35” 4”
Ice Bucket Holder IM-IBA 19 1/8” 1 3/16” 16”
S = Standard O = Optional ° Rear burner * All lid openings require a minimum of 5” clearance behind the unit. Refer to owners manual for individual models. - Dimensions subject to change. Refer to manual for accurate dimensions
23
Page 24
Products
®
Other Napoleon
Fireplace Inserts • Charcoal Grills • Gas Fireplaces • Waterfalls • Wood Stoves
Hybrid Furnaces • Electric Fireplaces • Heating & Cooling • BBQ Accessories
• 214 Bayview Drive, Barrie, Ontario, Canada L4N 4Y8
• 103 Miller Drive, Crittenden, Kentucky, USA 41030
• 7200 Trans Canada Highway, Montreal, Quebec H4T 1A3
PHONE: 705-726-4278 • FAX: 705-725-2564
napoleongrills.com
info@napoleonproducts.com
Approved by Intertek Testing Services to standards in the USA and Canada: ANSI Z21.58 / CSA 1.6 - Outdoor Cooking Gas Appliances. All
specifi cations and designs are subject to change without prior notice due to ongoing product improvements. Consult your owner’s manual for
complete installation and operating instructions and check all local and national Building Codes and Regulations. Not all features available on all
models. Napoleon
as shown.
®
is a registered trademark of Wolf Steel Ltd. The red knob design is a trademark of NAC. Images and colors may not be exactly
Authorized Dealer
Printed in Canada
ADBRBI 04/2013
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