Napoleon LEX605RSBIXSS 产品宣传册

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页码 8
Up to 106,500 BTU’s
7 burners
Cooking Area: 1025 in
2
 (6530 cm
2
)
Built-in model available
Mirage
 M730rSBi 
With rear infrared burner, infrared SIZZLE ZONE
  
bottom burner and range side burner
CeraMiC infrared rear 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).
Available as a 
natural gas or 
propane unit
Engaging i-GLOW
 
backlit control knobs for 
late night entertaining
Double walled LIFT EASE
 
stainless steel lid
Ceramic infrared bottom 
and rear burner
Integrated ice / 
marinade bucket and 
cutting board
Stainless steel side 
shelves with integrated 
tool hooks and 
condiment holders
Range side burner
Stainless steel WAVE
 
cooking grids
Integrated Ice/Marinade 
Bucket and Cutting Board
EASY SLIDE
Centre Drawers
JETFIRE
 Ignition
Infrared Bottom Burner
M730RSBI-2
Napoleon
®
 Marinade Injector 
1
   | 
1
Boneless Pork Loin Chops 
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
Cajun Creole Spice 
to taste
 
Fresh Corn 
2
   | 
husks and silk removed
Olive Oil 
1 tbsp 
15 mL
Medium Red Onion 
1
   | 
peeled and sliced into ¼" wide rings
Red Pepper 
1
   | 
stem and seeds removed
Jalapeño Pepper 
1
   | 
1
Fresh Cilantro 
1 tbsp 
15 mL 
chopped
Olive Oil 
¼ cup
  | 
60 mL
Lime 
1
  | 
juiced
Salt and Coarsely  
to taste
 
 
Ground Black Pepper
dOuBLe THiCK POrK
CHOPS WiTH fire-rOaSTed
COrn SaLSa
2