36
COOKING METHODS
INDIRECT METHOD
Use the Indirect Method to complete cooking foods
after searing, and for grilling roasts, whole or cut-up
poultry, whole fish, fish steaks or fillets, vegetables,
breads, and desserts. All foods that are high in fat,
such as sausage, ribs or duck should be cooked
entirely by the Indirect Method.
The Vieluxe
TM
Gas Barbecue must always be
preheated before grilling using the indirect
method.Preheat the barbecue before grilling. Preheat the
barbecue by lighting both burners in each Heat Zone using
the summary lighting instructions located inside of the right
hand access door. Turn both burners in each Heat Zone
to High (HH) and preheat until barbecue thermometer
reaches 550°F.This is the recomended broiling
temperature. After preheating, food is placed on the
area of the cooking grates between the lit burners on
the left and right being used for cooking.
INDIRECT METHOD
Food is placed on the area of the cooking grates
between the lit burners on the left and right being
used for cooking.
All cooking is done with the lid down to provide
uniform, evenly circulated heat. With the lid closed and
the center burner turned to OFF, the Vieluxe Gas
Barbecue cooks much like a convection oven. The
heat circulates inside the barbecue, so turning the food
is not necessary. The thermometer in the lid indicates
the cooking temperature inside the barbecue. All
preheating and cooking is done with the lid down. No
peeking—heat is lost every time you lift the lid.
Each recipe in your book includes the grilling method
and heat setting to use on your Vieluxe Gas Barbecue.
The charts in this manual will be a helpful, easy
reference.
FOODS TO BE COOKED AT A MODERATE
TEMPERATURE 350˚- 375˚F (177˚-191˚C)
Whole roasts, whole or cut-up poultry, seared meats,
whole fish, fish steaks or thick fillets, vegetables,
casseroles and breads are cooked with the burners set
at MEDIUM. Cook according to time indicated in chart
or recipe. Foods can be cooked to the exact degree of
doneness by checking the internal temperature of
meats with the thermometer.
FOODS TO BE COOKED AT A LOW TEMPERATURE
300˚-325˚F (149˚-163˚C)
High-fat foods such as sausages, ribs, whole or cut-up
duckling or delicate foods such as thin fish fillets are
cooked with the burners set at LOW. Cook according
to times indicated in charts or recipes. Slower cooking
at low temperatures virtually eliminates unwanted
flare-ups when cooking foods with a high fat content,
and ensures that delicate foods will not be
overcooked.
When using the Indirect Method burners are set on
Medium(M) or Low(L) depending on the desired cooking
temperature. Adjust as necessary.
