Weber Gas Burner manual Indirect Method

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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 VieluxeTM 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.

When using the Indirect Method burners are set on Medium(M) or Low(L) depending on the desired cooking temperature. Adjust as necessary.

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.

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Contents This GAS Appliance is Designed for Outdoor USE only Vieluxe 44 inch Vieluxe 56 inchLiquid Propane GAS Units only Table of Contents Warranty Customer Service Center Roselle Road, Suite Schuamburg, ILFor Installation in Canada General InstructionsStorage OperatingAssembly Supplies Needed Remove Packaged ContentsContinue to Remove Packaged Contents Install Flavorizer BarsInstall Smoker Vieluxe 44 inch Tab Vieluxe 56 inchInstall Warming Rack Install Bottom TrayADD Cooking Grates Install Catch PAN View from front of the Cooking BoxVieluxeTM 44 inch Vieluxe 56 inch Accessing and Removing Liquid Propane Cylinder Fill Liquid Propane CylinderRemoval of the LP cylinder Checking the Fuel Level in Your Tank Important LP Cylinder InformationConnect Filled Liquid Propane Cylinder Safe Handling Tips for Liquid Propane GAS CylindersLiquid Propane LP Cylinders Liquid Propane Cylinder requirementsSee Check for Gas Leaks on Lighting the Heat Zones VieluxeTM 44 inchTo Extinguish Vieluxe 44 burner control panelVieluxe 56 burner control panel Manually Lighting the Heat Zones Each Heat Zone Operates IndependentlyTo Extinguish Using the Vieluxe Smoker To use the Vieluxe SmokerLighting the Smoker Burner Control panel Manually Lighting the Smoker Burner To Extinguish Rotisserie Assembly Install the motor bracketAttach the motor Put the Spit Forks on the Rotisserie ShaftUsing the Vieluxe Rotisserie Vieluxe 4 Burner w/ Rotisserie Vieluxe 56 inch w/ RotisserieOperating CookingLighting 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 Cooking Methods Direct MethodDirect Method Tips on SearingIndirect Method Indirect MethodUsing a Drip PAN Indirect MethodCooking Tips Helpful Hints Cooking for a Crowd Hints and Tips for Cooking Entire Meals on Your BarbecueCooking Guide for Beef SteaksRoasts Cooking Guide for Pork Chops and SteaksMedium WELL-DONE CUT Thickness Ham, fully cooked Slice 12 min Boneless portion LbsRare Medium WELL-DONE CUT Weight Cooking Guide for LambChops 21⁄4hrs 21⁄4 -3 hrs 31⁄2hrs Boneless, rolled Lbs WholeInternal Food Temperatures Cooking Guide for Ground MeatsPatties and Sausages Cooking TIPType of Poultry Weight Cooking Guide for PoultryPoultry Pieces and Whole Birds Broiler-fryer chicken, wholeCooking Guide for Fish & Seafood Fish Fillets and SteaksWhole Fish SeafoodCooking Guide for Vegetables Cooking Directions Foil PacketGrilled Fresh Vegetables Vegetables Amount Cooking TimeGeneral Maintenance You will need ScrewdriverVieluxeTM 44 inch Vieluxe 56 inch Check for gas leaks Reinstall Control Panel Reinstall Burner Control Knobs & Igniter WiresSpider/Insect screens Main Burner Flame Pattern Replacing Main BurnersReplacing Main Burnerscont Crossover Ignition System Operations Cleaning StorageHeat Zone Troubleshooting Burner does not light, or flame is low in High positionSide Burner Troubleshooting Side Burner Exploded ViewBurner flame very large and yellow Rotisserie Burner Troubleshooting Problem Check Cure Burner does not lightPatents & Trademarks
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