Vermont Casting CF9050 CF9080 user manual Preparing Food for the Grill

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Cooking

One of the keys to extending your range of grilling capabilities is a fundamental understanding of the two common methods of cooking, Direct and Indirect cooking.

In the Direct cooking method food is placed directly above the heat source. This method is used in searing for example where you require high and immediate heat to quickly brown the outside layer of meats thereby sealing in their juices to enhance flavor. On the grill this is accomplished using one or both of your main burners and placing the food on the porcelain cooking grids directly over the burners. This may be done with the grill hood either open or closed.

In the Indirect cooking method food is placed on the grill offset from the heat source . With the grill lid closed reflected heat surrounds the food cooking it more evenly and gently. This approximates the action of a convection oven where heat is circulated by the use of a fan to achieve a similar result. This method is perfect for cooking roasts of any kind but is also useful whenever you want to slow cook or bake a wide variety of foods. Indirect cooking on your grill is accomplished using one of the main burners and placing the food on the porcelain cooking grid above the opposite burner, or on the warming rack burner. The grill hood should always be closed when employing the indirect cooking method

Preparing Food for the Grill

WARNING: Always observe safe food-handling and safe food-preparation practices when using this Grill, to prevent food-borne illnesses :

Always cook foods adequately. Undercooked foods can retain bacteria, especially if thawed or exposed to warm conditions prior to cooking.

Always use a meat thermometer to confirm that foods have been fully cooked.

Always use separate plates and utensils for the handling of raw food. Never place raw food and cooked food on the same plate, and never place cooked food on a plate that was used for handling raw food. Al ways carefully wash all plates and utensils used to handle raw food before using them to handle cooked food.

Always wash all vegetables, seafood and poultry before cooking.

Always leave uncooked foods in the refrigerator until you are ready to start cooking.

Always marinate meat in the refrigerator. Always dispose of the excess marinade, and never reuse it.

Always preheat your Grill for 5 to 10 minutes before cooking, and clean off all grease and food residue before using the cooking grids.

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Contents USER’S Manual For Your Safety Signal Words Safe Locations for USE of this Outdoor Grill Safe USE of LP Propane GAS Never use a match or open flame to test for gas leaksSafety Electrical SafetyTable of Contents Fuels Additional WarningsAdditional Warnings Hooking Up to the LP Propane Gas Supply For Your Safety LP Propane Gas Supply ConnectionTesting For Gas Leaks Natural Gas Supply ConnectionTo Connect To DisconnectControl Functions Propane Tank ValveBurner Control Valves Electronic Ignition SystemOperation Match Lighting the Main Burners Turning the Burners OffFlareups Match Lighting the Rotisserie Burner Lighting the Rotisserie Burner Model CF9080To start the Rotisserie burner Rotisserie Setup Optional for Model CF9050 Lighting the Side Burner Optional to Models CF9050 & CF9080 Shutting the burner offUsing the Smoker Box Model CF9080 Rotisserie Burner Smoker BoxCooking Methods of CookingPreparing Food for the Grill Grilling Tips Cooking. ·Cooking Time Chart Weight Cooking Cooking Time Type of FoodBeef PoultryLamb PorkSausage Temperature Type of Food CookingComments Cooking TimeCare & Maintenance Care & CleaningBurners Main BurnerCooking Grids Rotisserie BurnerSide Burner Porcelain Enamel Castings Drip TrayStainless Steel Panels Maintenance Burner Adjustment Loosen Locking Screw Turn Shutter Clockwise to OpenTroubleshooting Guide Action RequiredPotential Cause Lifetime Warranty Year WarrantyYear Accessories CFM Harris Systems