Napoleon PRO825, Owner'S Manual

10  

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EN

Main Burner Use

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

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 cooking 

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.  See Your All Season Grill cookbook by 

Napoleon for more detailed instructions.

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 required.  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.  See ‘Your all Season Grill’ cookbook by Napoleon 

for more detailed instructions.

WARNING!

 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.

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 temperatures and slower cooking times result in tender foods.

Smoker Burner

:  

The smoker burner is designed to be used in conjunction with the smoker tray.   Follow 

the smoker burner lighting instructions and operate the smoker burner on high for 10 minutes, reducing 

heat as required.  

Open the smoker drawer and place a small amount of wood chips into the solid portion of the smoker 

tray.  As it is very easy to “over smoke” use small amounts on your first few attempts.  To get a smoke 

flavour all that is required is a wisp of smoke, smoke billowing out of the unit is not desired and will often 

leave a sooty deposit on the food which doesn’t taste good. Soaking wood before use will slow burning 

and increase smoke flavour.  
Wood for smoking comes in various forms, chunks, chips, dust and pellets, it also comes in many varieties 

(flavours) from apple to walnut, each transmitting a different taste.  Use only wood that you know has not 

been treated, or better still buy from your authorized Napoleon dealer.  

Infrared Main Burner Use (If Equipped)

: Follow the Infrared Burner Ignition procedures and operate on 

high for 5 minutes with the lid closed or until the ceramic burners glow red. Place food on the grill(s) and 

cook according to times listed in the Infrared Grilling Chart. Depending upon your taste, continue cooking 

over infrared burners on high, medium, or low, turning food frequently, or place food over unlit burners, 

close lid, and allow the oven temperature to slowly finish cooking your food.

CAUTION!

Due to the intense heat the infrared burners provide, food left unattended over burners 

will burn quickly. Keep the lid open when cooking with the infrared burners set to high. The intense 

heat ensures adequate searing temperatures even with the lid open. This also allows observation of the 

food to prevent burning.