The Napoleon Oasis Compact Outdoor Kitchen redefines the concept of outdoor cooking with a modular structure that adapts to any outdoor environment, whether in gardens, patios or terraces. Designed for those who value both aesthetics and functionality, this kitchen comes in two premium finishes—stainless steel and matte black—and becomes the ideal culinary centre for family gatherings, events with friends or simply enjoying a gourmet experience outdoors.
Modular Design for Customised and Versatile Spaces
Each module that makes up this kitchen has been precision-engineered to offer a configuration that can be adapted to the available space and the specific needs of the user. In both stainless steel and matte black versions, the Oasis Compact kitchen includes fully assembled cabinets for quick installation. The modules feature adjustable levelling legs to compensate for uneven ground, ensuring a stable structure.
Thanks to its modular system, the kitchen can be expanded by adding components such as built-in refrigerators, storage modules or even beverage stations. This makes it an ideal solution for both beginners and outdoor design enthusiasts looking to build their own customised culinary oasis.
Powerful Cooking System for Highly Complex Preparations
In terms of capacity and power, the Oasis Compact Outdoor Kitchen lets nothing be compromised. Both versions are equipped with a 32-inch (81.3 cm) gas grill, although they belong to different series:
- Stainless Steel Version: features the 500 Series grill, which incorporates 4 main burners made of stainless steel capable of reaching a power of 66,000 BTU, enough to cook large quantities of food simultaneously without loss of temperature. Ideal for grilling meat, fish, vegetables and more with consistent results.
- Matt Black Version: equipped with a 700 Series grill, also with 4 stainless steel burners, but adds an extra feature: a 25.5 cm diameter infrared side burner, perfect for reaching extremely high temperatures in seconds, ideal for searing meat or cooking sauces and side dishes.
Both versions offer a main cooking surface of 75 x 46 cm (approximately 525 in² / 5,675 cm²), allowing you to cook up to 32 burgers at the same time. This makes the cooker ideal for large events and gatherings.
High-end materials for a sturdy and durable cooker
The structure of the Oasis Compact Cooker is made of high-strength galvanised steel with a powder-coated finish, making it highly resistant to corrosion, wear and tear from prolonged use and inclement weather.
The countertop included in both versions is 20 mm thick and manufactured by Marazzi, an Italian brand renowned for its durability, heat resistance and sophisticated design. This type of surface is designed to withstand high levels of culinary activity without compromising its integrity or aesthetics over time.
Both models are backed by Napoleon’s Presidential Lifetime Limited Warranty, underscoring the brand’s confidence in its high-standard materials and manufacturing.
Between Modern Elegance and Classic Distinction
- Stainless Steel: This finish blends seamlessly into contemporary outdoor environments. Its polished appearance is not only visually appealing but also makes daily cleaning a breeze. The doors and cabinets feature clean lines and a finish that reflects professionalism and elegance.
- Matte Black: Designed for those seeking a more understated and sophisticated look. This finish adds a visual dimension of depth to the environment. Its matte texture minimises fingerprints and smudges and blends seamlessly with modern, industrial or minimalist styles. This version also includes protective covers for the grill and worktop, extending the life of the components.
Applications Beyond Barbecuing
Thanks to its robust structural design and professional finish, the Oasis Compact cooker can be integrated into a variety of settings beyond the traditional barbecue area:
- Permanent outdoor cookers in family home gardens.
- Gourmet spaces on restaurant or bar terraces looking to offer an outdoor dining experience.
- Relaxation areas next to swimming pools, thanks to its resistance to chlorine and humid environments.
- Fireplaces or winter areas, as a complement to areas with outdoor heaters or stoves.
This cooker can be the heart of a multifunctional space in modern homes, serving as both a preparation area and a place for social interaction.
Detailed Maintenance and Best Practices
Keeping your Napoleon Oasis Compact Outdoor Kitchen in top condition is essential to prolonging its life and ensuring consistent performance, regardless of how often it is used. Because it is exposed to factors such as weather, grease, direct fire and humidity, it is crucial to establish a regular care routine. This maintenance will not only keep it looking great, but will also ensure that every component works safely and efficiently for many years to come.
Complete Maintenance Guide
1. Cleaning after each use
- Once the burners have cooled completely, use a stainless steel brush to remove food debris and grease from the cooking grates.
- If your model includes an infrared side burner, clean it carefully so as not to damage the ceramic. Use a dry or slightly damp cloth, never a wet one.
- For the countertop, use a soft sponge with mild soap and warm water. Avoid abrasive products or acidic cleaners that could damage the Marazzi finish.
2. Surface protection
- For the stainless steel version, periodically apply a specific cleaner for this material. This helps prevent stains, maintains the original shine and forms a protective layer against corrosion.
- For the matte black version, simply wipe with a damp cloth. The use of waxes or polishes is not recommended.
3. Monthly internal cleaning
- Remove the racks and flame protectors to thoroughly clean the inside of the cooking chamber. Vacuum loose particles and clean the grease collection trays.
- Make sure there are no obstructions in the burner holes. Use a thin wire or an unfolded paper clip to unblock them.
4. Check connections and gas
- Inspect the gas hoses every month for cracks or leaks. You can test them with soapy water: if bubbles appear when applied to the connection, this indicates a leak.
- If you use natural gas, have a professional technical inspection carried out at least once a year.
5. Use protective covers
- Always use the covers provided to cover the grill and cabinets when not in use. This is especially important if you live in coastal or humid areas where salt and condensation can accelerate corrosion.
6. Winter storage
- If you will not be using the cooker during the cold months, consider disconnecting it completely from the gas supply. Clean all modules thoroughly, lightly oil moving parts and store utensils inside the cabinets to prevent moisture.
7. Drainage and ventilation check
- Make sure the burner drains are free of obstructions and that the rear ventilation grilles are not blocked. Good air circulation is key to preventing overheating and malfunctioning of the refrigerator if your unit includes one.
With this preventive and regular maintenance, your outdoor kitchen will stay like new, ready to provide exceptional culinary experiences every time.
Detailed Maintenance and Best Practices
Keeping your Napoleon Oasis Compact Outdoor Kitchen in top condition is essential to prolonging its life and ensuring consistent performance, regardless of how often it is used. Because it is exposed to factors such as weather, grease, direct fire and humidity, it is crucial to establish a regular care routine. This maintenance will not only keep it looking great, but will also ensure that every component works safely and efficiently for many years to come.
Complete Maintenance Guide
1. Cleaning after each use- Once the burners have cooled completely, use a stainless steel brush to remove food debris and grease from the cooking grates.
- If your model includes an infrared side burner, clean it carefully so as not to damage the ceramic. Use a dry or slightly damp cloth, never a wet one.
- For the countertop, use a soft sponge with mild soap and warm water. Avoid abrasive products or acidic cleaners that could damage the Marazzi finish.
2. Surface protection- For the stainless steel version, periodically apply a specific cleaner for this material. This helps prevent stains, maintains the original shine and forms a protective layer against corrosion.
- For the matte black version, simply wipe with a damp cloth. The use of waxes or polishes is not recommended.
3. Monthly internal cleaning- Remove the racks and flame protectors to thoroughly clean the inside of the cooking chamber. Vacuum loose particles and clean the grease collection trays.
- Make sure there are no obstructions in the burner holes. Use a thin wire or an unfolded paper clip to unblock them.
4. Check connections and gas- Inspect the gas hoses every month for cracks or leaks. You can test them with soapy water: if bubbles appear when applied to the connection, this indicates a leak.
- If you use natural gas, have a professional technical inspection carried out at least once a year.
5. Use protective covers- Always use the covers provided to cover the grill and cabinets when not in use. This is especially important if you live in coastal or humid areas where salt and condensation can accelerate corrosion.
6. Winter storage- If you will not be using the cooker during the cold months, consider disconnecting it completely from the gas supply. Clean all modules thoroughly, lightly oil moving parts and store utensils inside the cabinets to prevent moisture.
7. Drainage and ventilation check- Make sure the burner drains are free of obstructions and that the rear ventilation grilles are not blocked. Good air circulation is key to preventing overheating and malfunctioning of the refrigerator if your unit includes one.
With this preventive and regular maintenance, your outdoor kitchen will stay like new, ready to provide exceptional culinary experiences every time.
Detailed Maintenance and Best Practices
Keeping your Napoleon Oasis Compact Outdoor Kitchen in top condition is essential to prolonging its life and ensuring consistent performance, regardless of how often it is used. Because it is exposed to factors such as weather, grease, direct fire and humidity, it is crucial to establish a regular care routine. This maintenance will not only keep it looking great, but will also ensure that every component works safely and efficiently for many years to come.
Complete Maintenance Guide
1. Cleaning after each use- Once the burners have cooled completely, use a stainless steel brush to remove food debris and grease from the cooking grates.
- If your model includes an infrared side burner, clean it carefully so as not to damage the ceramic. Use a dry or slightly damp cloth, never a wet one.
- For the countertop, use a soft sponge with mild soap and warm water. Avoid abrasive products or acidic cleaners that could damage the Marazzi finish.
2. Surface protection- For the stainless steel version, periodically apply a specific cleaner for this material. This helps prevent stains, maintains the original shine and forms a protective layer against corrosion.
- For the matte black version, simply wipe with a damp cloth. The use of waxes or polishes is not recommended.
3. Monthly internal cleaning- Remove the racks and flame protectors to thoroughly clean the inside of the cooking chamber. Vacuum loose particles and clean the grease collection trays.
- Make sure there are no obstructions in the burner holes. Use a thin wire or an unfolded paper clip to unblock them.
4. Check connections and gas- Inspect the gas hoses every month for cracks or leaks. You can test them with soapy water: if bubbles appear when applied to the connection, this indicates a leak.
- If you use natural gas, have a professional technical inspection carried out at least once a year.
5. Use protective covers- Always use the covers provided to cover the grill and cabinets when not in use. This is especially important if you live in coastal or humid areas where salt and condensation can accelerate corrosion.
6. Winter storage- If you will not be using the cooker during the cold months, consider disconnecting it completely from the gas supply. Clean all modules thoroughly, lightly oil moving parts and store utensils inside the cabinets to prevent moisture.
7. Drainage and ventilation check- Make sure the burner drains are free of obstructions and that the rear ventilation grilles are not blocked. Good air circulation is key to preventing overheating and malfunctioning of the refrigerator if your unit includes one.
With this preventive and regular maintenance, your outdoor kitchen will stay like new, ready to provide exceptional culinary experiences every time.
Maple-Glazed Salmon with Rosemary Sweet Potato Purée
This recipe combines mild and contrasting flavours: the salmon, with its meaty texture, is enhanced by a sweet and tangy glaze, while the sweet potato purée provides a creamy and aromatic base thanks to the fresh rosemary. Ideal for showing off at an outdoor dinner party.
Ingredients:
For the salmon:
- 4 fresh salmon fillets (180–200 g each), with skin
- 3 tablespoons 100% natural maple syrup
- 1 tablespoon Dijon mustard
- 1 clove garlic, grated
- Juice of half a lemon
- Coarse sea salt and freshly ground black pepper
- A few drops of vegetable oil for the grill
For the sweet potato purée:
- 2 large sweet potatoes, peeled and diced
- 2 tablespoons unsalted butter (or olive oil)
- 1 sprig fresh rosemary, finely chopped
- Salt to taste
- Pinch of nutmeg (optional)
- Warm whole milk or plant-based milk (as needed to adjust texture)
Step-by-step preparation:
1. Marinating the salmon- In a small bowl, mix together the maple syrup, mustard, grated garlic and lemon juice. Add salt and pepper to taste.
- Place the fillets in a dish and pour the glaze over them. Cover with cling film and let marinate in the refrigerator for 20-30 minutes. Do not exceed this time to prevent the acid in the lemon from overcooking the fish protein.
2. Cooking the purée on the side burner- Place the sweet potato cubes in a large saucepan and cover with cold water and salt.
- Cook over medium-high heat until completely soft (15-20 minutes). Drain well.
- Add the butter, rosemary and a pinch of nutmeg. Mash with a potato masher or hand blender.
- Adjust the texture with warm milk, beating until smooth. Cover and set aside to keep warm.
3. Cooking the salmon on the grill- Preheat the main grill of the Oasis Compact to medium-high heat (approximately 200-220°C).
- Lightly grease the grill rack with vegetable oil and place the fillets skin-side down.
- Cook with the lid closed for 6-8 minutes. Use a silicone brush to glaze every couple of minutes with the remaining marinade.
- Carefully turn over and cook for another 1-2 minutes on the other side just to seal. The flesh should be juicy and just opaque in the centre.
4. Assembly- Serve a generous spoonful of sweet potato purée as a base.
- Place the salmon fillet on top and garnish with a few fresh rocket leaves or green sprouts for contrast.
Vegetarian version of Maple-Glazed Tofu with Sweet Potato Purée
A creative and elegant option for vegetarians (or simply for those looking to reduce their meat consumption). The tofu, marinated and grilled, takes on a firm texture on the outside and remains juicy on the inside, ideal for absorbing the maple glaze.
Additional ingredients:
- 400 g firm or extra-firm tofu
- 1 tablespoon cornstarch (optional, for extra crunch)
- 2 tablespoons vegetable oil
- Low-sodium soy sauce (for pre-marinating)
- The same glaze used for the salmon (maple syrup, mustard, garlic, lemon)
Step-by-step preparation:
1. Preparing the tofu- Drain the tofu and wrap it in paper towels or a clean cloth.
- Place a weight on top (such as a book or frying pan) and let it sit for 15-20 minutes to remove as much liquid as possible.
- Cut into thick slices about 1.5 cm high.
2. Pre-marinating- Marinate the tofu for at least 20 minutes in soy sauce with a few drops of lemon juice. This enhances the base flavour before glazing.
- Pat dry and sprinkle with cornflour to improve sealing on the grill (optional).
3. Grilling- Preheat the grill or side burner to medium-high heat.
- Brush each steak with the maple glaze and place on the grill.
- Cook for 4-5 minutes on each side, brushing with more glaze when turning. The tofu should be well seared on the outside but still juicy on the inside.
4. Final serving- Assemble as in the original version: on top of the sweet potato purée, with green sprouts or pickled onion for a fresh, tangy touch that balances the sweetness of the glaze.
This recipe demonstrates the versatility of the Napoleon Oasis Compact Outdoor Kitchen: whether you're cooking animal or plant-based protein, you'll have total heat control, chef-worthy finishes and the freedom to cook outdoors in style.
Maple-Glazed Salmon with Rosemary Sweet Potato Purée
This recipe combines mild and contrasting flavours: the salmon, with its meaty texture, is enhanced by a sweet and tangy glaze, while the sweet potato purée provides a creamy and aromatic base thanks to the fresh rosemary. Ideal for showing off at an outdoor dinner party.
Ingredients:
For the salmon:
- 4 fresh salmon fillets (180–200 g each), with skin
- 3 tablespoons 100% natural maple syrup
- 1 tablespoon Dijon mustard
- 1 clove garlic, grated
- Juice of half a lemon
- Coarse sea salt and freshly ground black pepper
- A few drops of vegetable oil for the grill
For the sweet potato purée:
- 2 large sweet potatoes, peeled and diced
- 2 tablespoons unsalted butter (or olive oil)
- 1 sprig fresh rosemary, finely chopped
- Salt to taste
- Pinch of nutmeg (optional)
- Warm whole milk or plant-based milk (as needed to adjust texture)
Step-by-step preparation:
1. Marinating the salmon- In a small bowl, mix together the maple syrup, mustard, grated garlic and lemon juice. Add salt and pepper to taste.
- Place the fillets in a dish and pour the glaze over them. Cover with cling film and let marinate in the refrigerator for 20-30 minutes. Do not exceed this time to prevent the acid in the lemon from overcooking the fish protein.
2. Cooking the purée on the side burner- Place the sweet potato cubes in a large saucepan and cover with cold water and salt.
- Cook over medium-high heat until completely soft (15-20 minutes). Drain well.
- Add the butter, rosemary and a pinch of nutmeg. Mash with a potato masher or hand blender.
- Adjust the texture with warm milk, beating until smooth. Cover and set aside to keep warm.
3. Cooking the salmon on the grill- Preheat the main grill of the Oasis Compact to medium-high heat (approximately 200-220°C).
- Lightly grease the grill rack with vegetable oil and place the fillets skin-side down.
- Cook with the lid closed for 6-8 minutes. Use a silicone brush to glaze every couple of minutes with the remaining marinade.
- Carefully turn over and cook for another 1-2 minutes on the other side just to seal. The flesh should be juicy and just opaque in the centre.
4. Assembly- Serve a generous spoonful of sweet potato purée as a base.
- Place the salmon fillet on top and garnish with a few fresh rocket leaves or green sprouts for contrast.
Vegetarian version of Maple-Glazed Tofu with Sweet Potato Purée
A creative and elegant option for vegetarians (or simply for those looking to reduce their meat consumption). The tofu, marinated and grilled, takes on a firm texture on the outside and remains juicy on the inside, ideal for absorbing the maple glaze.
Additional ingredients:
- 400 g firm or extra-firm tofu
- 1 tablespoon cornstarch (optional, for extra crunch)
- 2 tablespoons vegetable oil
- Low-sodium soy sauce (for pre-marinating)
- The same glaze used for the salmon (maple syrup, mustard, garlic, lemon)
Step-by-step preparation:
1. Preparing the tofu- Drain the tofu and wrap it in paper towels or a clean cloth.
- Place a weight on top (such as a book or frying pan) and let it sit for 15-20 minutes to remove as much liquid as possible.
- Cut into thick slices about 1.5 cm high.
2. Pre-marinating- Marinate the tofu for at least 20 minutes in soy sauce with a few drops of lemon juice. This enhances the base flavour before glazing.
- Pat dry and sprinkle with cornflour to improve sealing on the grill (optional).
3. Grilling- Preheat the grill or side burner to medium-high heat.
- Brush each steak with the maple glaze and place on the grill.
- Cook for 4-5 minutes on each side, brushing with more glaze when turning. The tofu should be well seared on the outside but still juicy on the inside.
4. Final serving- Assemble as in the original version: on top of the sweet potato purée, with green sprouts or pickled onion for a fresh, tangy touch that balances the sweetness of the glaze.
This recipe demonstrates the versatility of the Napoleon Oasis Compact Outdoor Kitchen: whether you're cooking animal or plant-based protein, you'll have total heat control, chef-worthy finishes and the freedom to cook outdoors in style.
Maple-Glazed Salmon with Rosemary Sweet Potato Purée
This recipe combines mild and contrasting flavours: the salmon, with its meaty texture, is enhanced by a sweet and tangy glaze, while the sweet potato purée provides a creamy and aromatic base thanks to the fresh rosemary. Ideal for showing off at an outdoor dinner party.
Ingredients:
For the salmon:
- 4 fresh salmon fillets (180–200 g each), with skin
- 3 tablespoons 100% natural maple syrup
- 1 tablespoon Dijon mustard
- 1 clove garlic, grated
- Juice of half a lemon
- Coarse sea salt and freshly ground black pepper
- A few drops of vegetable oil for the grill
For the sweet potato purée:
- 2 large sweet potatoes, peeled and diced
- 2 tablespoons unsalted butter (or olive oil)
- 1 sprig fresh rosemary, finely chopped
- Salt to taste
- Pinch of nutmeg (optional)
- Warm whole milk or plant-based milk (as needed to adjust texture)
Step-by-step preparation:
1. Marinating the salmon
- In a small bowl, mix together the maple syrup, mustard, grated garlic and lemon juice. Add salt and pepper to taste.
- Place the fillets in a dish and pour the glaze over them. Cover with cling film and let marinate in the refrigerator for 20-30 minutes. Do not exceed this time to prevent the acid in the lemon from overcooking the fish protein.
2. Cooking the purée on the side burner
- Place the sweet potato cubes in a large saucepan and cover with cold water and salt.
- Cook over medium-high heat until completely soft (15-20 minutes). Drain well.
- Add the butter, rosemary and a pinch of nutmeg. Mash with a potato masher or hand blender.
- Adjust the texture with warm milk, beating until smooth. Cover and set aside to keep warm.
3. Cooking the salmon on the grill
- Preheat the main grill of the Oasis Compact to medium-high heat (approximately 200-220°C).
- Lightly grease the grill rack with vegetable oil and place the fillets skin-side down.
- Cook with the lid closed for 6-8 minutes. Use a silicone brush to glaze every couple of minutes with the remaining marinade.
- Carefully turn over and cook for another 1-2 minutes on the other side just to seal. The flesh should be juicy and just opaque in the centre.
4. Assembly
- Serve a generous spoonful of sweet potato purée as a base.
- Place the salmon fillet on top and garnish with a few fresh rocket leaves or green sprouts for contrast.
Vegetarian version of Maple-Glazed Tofu with Sweet Potato Purée
A creative and elegant option for vegetarians (or simply for those looking to reduce their meat consumption). The tofu, marinated and grilled, takes on a firm texture on the outside and remains juicy on the inside, ideal for absorbing the maple glaze.
Additional ingredients:
- 400 g firm or extra-firm tofu
- 1 tablespoon cornstarch (optional, for extra crunch)
- 2 tablespoons vegetable oil
- Low-sodium soy sauce (for pre-marinating)
- The same glaze used for the salmon (maple syrup, mustard, garlic, lemon)
Step-by-step preparation:
1. Preparing the tofu
- Drain the tofu and wrap it in paper towels or a clean cloth.
- Place a weight on top (such as a book or frying pan) and let it sit for 15-20 minutes to remove as much liquid as possible.
- Cut into thick slices about 1.5 cm high.
2. Pre-marinating
- Marinate the tofu for at least 20 minutes in soy sauce with a few drops of lemon juice. This enhances the base flavour before glazing.
- Pat dry and sprinkle with cornflour to improve sealing on the grill (optional).
3. Grilling
- Preheat the grill or side burner to medium-high heat.
- Brush each steak with the maple glaze and place on the grill.
- Cook for 4-5 minutes on each side, brushing with more glaze when turning. The tofu should be well seared on the outside but still juicy on the inside.
4. Final serving
- Assemble as in the original version: on top of the sweet potato purée, with green sprouts or pickled onion for a fresh, tangy touch that balances the sweetness of the glaze.
This recipe demonstrates the versatility of the Napoleon Oasis Compact Outdoor Kitchen: whether you're cooking animal or plant-based protein, you'll have total heat control, chef-worthy finishes and the freedom to cook outdoors in style.
