Napoleon APOLLO Operation & User’s Manual

Operation & User’s Manual for Napoleon APOLLO Grill, Smokers (12 pages)

Specifications:

571/571367-apollo.pdf file (18 Nov 2023)
  • Manufacturer: Napoleon
  • Category of Device: Grill, Smokers
  • Document: APOLLO, File Type: PDF Operation & User’s Manual
  • Updated: 18-11-2023
  • Count of Pages: 12
Download APOLLO Manual (12 pages)

Read PDF Document Online:

Data: UPD 18th November 2023

Napoleon APOLLO Grill, Smokers PDF Operation & User’s Manual (Updated: Saturday 18th of November 2023 07:07:51 PM)

Rating: 4.5 (rated by 73 users)

Compatible devices: CSS610RB, PT600RB-INFRARE, N415-0183, O-Grill 3000, UC375SBPSS, Prestige PRO 500, BILEX730, PRESTIGE V 450.

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Text Version of Napoleon APOLLO Grill, Smokers Manual (Summary of Contents)

(Ocr-Read of Napoleon APOLLO Document (Main Content), UPD: 18 November 2023)

  • 9, 1. Score the skin and apply the mustard, ensuring that the roast is completely covered (the mustard avour will not be prevalent at the end of the cooking process). Generously apply the rub, again making sure to cover the roast completely. Wrap in cling lm and refrigerate o…

  • 12, Napoleon APOLLO Brines Brines are generally used on white meats such as sh or poultry and are used to produce a juicier and more avourful end product. The brining process will enhance food that is to be either “Hot” or “Cold” smoked. Before you start brining, there are a couple of basic rules to…

  • 3, Sturdy lid handle ACCU-PROBE™ temperature gauge Top air vent Lid contains a horizontal bar, which is ideal for hanging sh, ribs or sausages Temperature probe eyelet at each grill level Each cooking chamber (stacker) contains a 20” cooking grate Hinged, ght ng doors,…

  • 8, The chart below shows esmated cooking mes, based on the smoker running at 230°F. Outside factors such as wind and ambient temperature will have an eect on the actual me it takes to cook food. Internal temps are taken at the thickest part of the meat, using a good qual…

  • 11, 6 salmon steaks (1- 1.5 inches thick) 2 cups cold water 2 tbsp. sea salt 1-1/2 tsp. white wine vinegar 1 tsp. dried mixed herbs 1/4 cup extra virgin olive oil Combine the water, salt, vinegar and mixed herbs. Sr unl salt dissolves. Place the sh steaks into a non-reacve …

DOC-4d8dd766:

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