Weber Gas Burner manual Cooking Methods, Direct Method, Tips on Searing

Page 35

COOKING METHODS

NOTE: If barbecue looses heat while cooking refer to the troubleshooting section of this manual.

You can adjust the LEFT and RIGHT burners as desired. The control settings High (H), Medium (M), Low (L), or Off (O) are described in your cookbook. The cookbook uses these notations to describe the settings of the LEFT and RIGHT burners.

Note: Cooking conditions may require the adjustment of the burner controls.

If burners go out during cooking, turn off all burners and wait 5 minutes before relighting.

WARNING: Check the bottom tray and catch pan for grease build-up before each use. Remove excess grease to avoid a grease fire in the bottom tray.

Preheating the barbecue before grilling is important. Light your VieluxeTM Gas Barbecue according to the instructions in this Owner’s Manual or 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.

DIRECT METHOD

When using your Vieluxe Gas Barbecue for the recipes in you cook book, the Direct Method is used only for preheating and searing foods. Grilling is completed by the Indirect Method.

When meat juices fall from the food onto the specially designed Flavorizer® Bars, it “flares” and creates the smoke that gives foods an irresistible barbecued flavor, and sears in the natural juices. Thanks to the unique design of the burners, Flavorizer Bars and the flexible temperature controls, uncontrolled flare-ups are virtually eliminated, because YOU control the flaring.

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 tank 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.

DIRECT METHOD

Food is placed on the area of the cooking grates directly over the burners being used for searing.

Place the meat on the preheated cooking grate. Close lid and sear first side of steaks over High Heat, allowing 2 minutes for 1-inch-thick steaks, and 4 minutes for 11/2- and 2-inch-thick steaks. Then turn steaks and grill Indirect over Medium Heat, turning once halfway through grilling time. (See chart on page 40 for steak timing.)

When using the Direct Method for searing, the burner control knobs may be turned to different temperatures, depending upon whether the food being seared is low or moderate in fat content. Foods with high fat content, such as duck and sausage, are not seared, but instead are cooked by the Indirect Method.

TIPS ON SEARING

■Foods should be placed over Heat Zones on the cooking grate. Close lid and sear. When searing is completed, adjust burners for Indirect Cooking as instructed in next section describing indirect cooking.

■If foods, such as burgers, contain more fat than you thought and unwanted or excess flaring results, simply turn the burner/burners directly under food to OFF until flaring subsides. Then reignite barbecue burner/burners to MEDIUM(MM) or LOW(LL) to complete searing.

■If uncertain about which temperature to use for searing, remember: the leaner the meat, the higher the heat HH; or the fattier the meat, the lower the heat MM.

■Searing time is included in cooking times indicated on page 40.

35

Page 34 Page 36
Image 35
Page 34 Page 36
Contents Vieluxe 44 inch Vieluxe 56 inch This GAS Appliance is Designed for Outdoor USE onlyLiquid Propane GAS Units only Table of Contents Customer Service Center Roselle Road, Suite Schuamburg, IL WarrantyOperating For Installation in CanadaGeneral Instructions StorageRemove Packaged Contents Assembly Supplies NeededInstall Flavorizer Bars Continue to Remove Packaged ContentsVieluxe 44 inch Tab Vieluxe 56 inch Install SmokerADD Cooking Grates Install Warming RackInstall Bottom Tray VieluxeTM 44 inch Vieluxe 56 inch Install Catch PANView from front of the Cooking Box Removal of the LP cylinder Accessing and Removing Liquid Propane CylinderFill Liquid Propane Cylinder Important LP Cylinder Information Checking the Fuel Level in Your TankSafe Handling Tips for Liquid Propane GAS Cylinders Connect Filled Liquid Propane CylinderSee Check for Gas Leaks on Liquid Propane LP CylindersLiquid Propane Cylinder requirements VieluxeTM 44 inch Lighting the Heat ZonesVieluxe 56 burner control panel To ExtinguishVieluxe 44 burner control panel Each Heat Zone Operates Independently Manually Lighting the Heat ZonesTo Extinguish To use the Vieluxe Smoker Using the Vieluxe SmokerLighting the Smoker Burner Control panel Manually Lighting the Smoker Burner To Extinguish Put the Spit Forks on the Rotisserie Shaft Rotisserie AssemblyInstall the motor bracket Attach the motorVieluxe 4 Burner w/ Rotisserie Vieluxe 56 inch w/ Rotisserie Using the Vieluxe RotisserieCooking OperatingLighting the Rotisserie Burner To Extinguish Manually Lighting the Rotisserie Burner To Extinguish Lighting the Front and Rear Side Burners To Extinguish Manually Lighting the Front and Rear Side Burners To Extinguish Tips on Searing Cooking MethodsDirect Method Direct MethodIndirect Method Indirect MethodIndirect Method Using a Drip PANCooking Tips Helpful Hints Hints and Tips for Cooking Entire Meals on Your Barbecue Cooking for a CrowdRoasts Cooking Guide for BeefSteaks Ham, fully cooked Slice 12 min Boneless portion Lbs Cooking Guide for PorkChops and Steaks Medium WELL-DONE CUT Thickness21⁄4hrs 21⁄4 -3 hrs 31⁄2hrs Boneless, rolled Lbs Whole Rare Medium WELL-DONE CUT WeightCooking Guide for Lamb ChopsCooking TIP Internal Food TemperaturesCooking Guide for Ground Meats Patties and SausagesBroiler-fryer chicken, whole Type of Poultry WeightCooking Guide for Poultry Poultry Pieces and Whole BirdsSeafood Cooking Guide for Fish & SeafoodFish Fillets and Steaks Whole FishVegetables Amount Cooking Time Cooking Guide for VegetablesCooking Directions Foil Packet Grilled Fresh VegetablesYou will need Screwdriver General MaintenanceVieluxeTM 44 inch Vieluxe 56 inch Check for gas leaks Reinstall Burner Control Knobs & Igniter Wires Reinstall Control PanelSpider/Insect screens Replacing Main Burners Main Burner Flame PatternReplacing Main Burnerscont Crossover Ignition System Operations Storage CleaningBurner does not light, or flame is low in High position Heat Zone TroubleshootingBurner flame very large and yellow Side Burner TroubleshootingSide Burner Exploded View Problem Check Cure Burner does not light Rotisserie Burner TroubleshootingPatents & Trademarks
Top Page Image Contents