Napoleon PRESTIGE PRO665RSIB-3, Manual

9

EN

www.napoleon.com

N415-0526 DEC 10. 19

Do not locate this gas grill in windy settings.  High winds adversely affect the cooking performance of the 

gas grill.  In extreme circumstances when consistent high winds come from directly behind the unit, heat 

can vent underneath the control panel. This may cause the control panel to become extremely hot to 

touch and the knobs to deform.  

Napoleon includes a wind deflector with your unit. It will help prevent the possibility of improper heat 

build-up.  

(Refer to your Quick Assembly Guide for installation instructions).

NOTE!

 Napoleon is not responsible for: over firing, blow outs caused by environmental conditions 

such as strong winds, or inadequate ventilation.

Cooking Instructions

Initial Lighting

: When lit for the first time, the gas grill emits a slight odor. This is a normal temporary 

condition caused by the “burn-in” of internal paints and lubricants used in the manufacturing process and 

does not occur again. Simply run the main burners on high for approximately one-half hour. 

Main Burner Use

:  When searing foods, we recommend preheating the grill by operating all main burn

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ers 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 cook

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ing 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.  Learn more grilling techniques and deli

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cious recipes by acquiring Napoleon’s cookbooks.

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 tem

peratures and slower cooking times result in tender foods.

!

Rear Burner Use (If Equipped):  Remove the warming rack prior to use, the extreme heat will damage the 

warming rack. Cooking grids should also be removed if they interfere with the rotisserie.  The rear burner 

is designed to be used in conjunction with the rotisserie kit available from your dealer.  See the rotisserie 

kit assembly instructions.  
To use the counterbalance - remove the rotisserie motor from the gas grill.  Place the spit with meat being 

cooked across the hangers inside the grill.  The meat will naturally hang with the heavy side down.  Tighten 

the counterbalance arm and weight so the arm is facing up.  Slide the counterweight in or out to balance 

the load and tighten in place.  Re-install the motor and begin cooking.  Place a metal dish underneath the 

meat to collect drippings for basting and naturally delicious gravy. Basting liquid may be added as re

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quired.  To seal in juices, first operate rear burner on high until brown, then reduce the heat to thoroughly 

cook foods.  Keep the lid closed for best results.  Your roasts and fowl will brown perfectly on the outside 

and stay moist and tender on the inside.  For example, a 3-pound chicken on the rotisserie will be done in 

approximately 1½ hours on medium to high.  Search Grill Master Recipes at

 https://www.napoleon.com/

en/us/grills/recipes

 for “rotisserie”.

ATTENTION!

 Barbecue sauce and salt can be corrosive and will cause rapid deterioration of 

the gas grill components unless cleaned regularly.  When finished cooking disassemble rotisserie 

components, wash thoroughly with warm soapy water and store indoors.

!