Prestige Pro 500 Drip Trays represent an innovative solution for keeping your Prestige 500 or Prestige Pro 500 barbecue in top condition. These trays, sold in a convenient three-pack, are designed to fit the Prestige P500 and PRO500 grills perfectly, offering a clean, efficient and environmentally friendly way to manage barbecue drippings and residues.
Perfect Compatibility with Prestige Models
Specifically designed to fit the Prestige® 500 RSIB and Prestige PRO™ 500 RSIB models, these drip trays ensure a perfect fit. Their compatibility with specific models such as the Napoleon Prestige Pro 500 P500RSIBPK-3-ES and PRO500RSIBPSS-3-ES ensures seamless integration with your barbecue equipment.
Ease of Use and Replacement
The intuitive design of these trays makes them extremely easy to replace and dispose of. Their practical and simple use makes maintaining your barbecue a quick and hassle-free task, allowing users to focus on what really matters: cooking delicious meals outdoors.
Ecological and Cleaning Benefits
Made from aluminium, these drip trays don’t just make cleaning your barbecue easier. The easy disposal and recyclability of these trays underline the commitment to eco-friendly practices, without sacrificing cleaning efficiency.
Durability and Longevity of Your Barbecue
Regular use of these drip trays can contribute significantly to the longevity of your Prestige barbecue. By effectively protecting against residue build-up and corrosion, these trays ensure that your grill maintains its optimum performance and appearance for longer.
Product Maintenance and Use
Detailed guide for the correct use of drip trays and preventive maintenance of your grill
To maximise the performance and safety of your barbecue, it is essential to establish a routine for checking and replacing the drip trays. The recommended technical procedure is detailed below:
Inspection Frequency:
- Occasional use (once a week): check the tray every 2-3 uses.
- Frequent use (3+ times a week): inspection recommended after each use.
Technical Procedure:
- Turn off the barbecue completely and let it cool for at least 45 minutes.
- Open the bottom compartment of the grill and carefully remove the main drip tray.
- Remove the used drip tray located inside the lower channel, holding it by the edges with heat-resistant gloves (preferably silicone or leather).
- Avoid pouring the contents into sinks or drains; it contains fats that solidify and can clog pipes.
- Dispose of the tray in a metal recycling bin. If it contains excessive residue, wrap it in absorbent paper beforehand to prevent leakage.
- Insert a new tray, making sure it is centred and fully seated to ensure proper drainage.
Additional tip: Store the trays in a dry, protected place to prevent them from warping before use. Do not reuse trays with visible residue or warping.
Halloumi and Chorizo Skewers with Mustard and Honey Glaze Recipe
A recipe that balances intense and sweet flavours, ideal for high-temperature grills
This dish combines ingredients that hold up well to the direct heat of a grill, such as halloumi cheese and chorizo. The glaze caramelises slightly, creating a shiny finish and a deep aroma.
Ingredients for 4 people:
- 200 g halloumi cheese, cut into 2 cm cubes
- 150 g cured Spanish chorizo, cut into 1.5 cm chunks
- 1 red pepper, diced
- 1 large red onion, cut into 2 layers
- Stainless steel skewers or wooden skewers (soaked for 30 minutes beforehand)
For the glaze:
- 2 tablespoons Dijon mustard (preferably grainy)
- 1 tablespoon orange blossom honey or rosemary honey
- 1 teaspoon extra virgin olive oil
- 1 teaspoon aged balsamic vinegar
- Sea salt and black pepper to taste
Detailed preparation:
- Mix the glaze ingredients in a small bowl and set aside.
- Assemble the skewers, alternating halloumi, chorizo, pepper and onion in that order to achieve visual balance and even cooking.
- Preheat the barbecue to 200°C (medium-high heat) with the lid closed for 10 minutes.
- Brush the skewers generously with the glaze.
- Place on the grill over direct heat for 4 minutes per side, turning carefully with tongs.
- Apply a second coat of glaze in the last 2 minutes of cooking for a glossy finish and more intense flavour.
- Remove and let rest for 2 minutes before serving.
Pro tip: Serve with couscous with fresh herbs or sourdough bread with roasted garlic.
Vegetarian version of Halloumi, Portobello Mushroom and Zucchini Skewers
A vegetable dish with a firm texture and natural umami flavour, perfect for discerning vegetarians.
Substitutions and additions:
- Replace the chorizo with 200 g of quartered portobello mushrooms.
- Add 1 cm thick slices of courgette, alternating with the halloumi and other vegetables.
Procedure:
- Follow the same technique for assembling the skewers.
- Use the same glaze, which also goes perfectly with vegetables.
- Cook at medium heat for 12 minutes, turning every 3 minutes.
- Finish with additional glaze and flaky salt before serving.
Tip: Serve with tzatziki or red pepper hummus to enhance the Mediterranean flavour.
Thanks to the
Prestige Pro 500 Drip Trays, you can cook complex recipes like these without worrying about mess or cleaning up afterwards. This accessory not only improves the technical performance of your barbecue, but also allows you to focus on creating memorable dining experiences.
