Vermont Casting VCS6006 G, VCS50 6 user manual Methods of Cooking

Cooking

METHODS OF COOKING

With its combination of burners and accessories your gas grill can provide for virtually every conceivable style of cooking.

The powerful Main burners deliver the middle and high range of temperatures desired for traditional barbecuing. This includes searing and finishing steaks, hamburgers, pork chops and the like, or grilling chicken parts, sausages, or kebabs with more moderate heat (see Fig. 14a).

GRILL

Fig. 14a

The Rotisserie burner, if equipped, delivers the succulent self-basted flavors of chickens, ducks and hams or pork, beef and lamb roasts that only rotisserie cooking can achieve. Also, the radiant infrared unit ensures that you will be enjoying the results much sooner (see Fig. 14b).

ROTISSERIE

Fig. 14b

The Side burner, if equipped, boils, sautés, stir fries or warms all with equal aplomb. Plus its high power is more than adequate for deep frying seafood, vegetables and meats or hard boiling soups, lobsters or corn on the cob (see Fig. 14c).

STOVETOP

Fig. 14c

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