Weber Gas Burner Cooking for a Crowd, Hints and Tips for Cooking Entire Meals on Your Barbecue

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COOKING TIPS &

HELPFUL HINTS

COOKING FOR A CROWD

■Select menu items that can be completely or partially prepared in advance — salads, relishes, condiments, casseroles, breads, cookies, cakes and pies.

■Barbecue all-American favorites such as burgers, chicken pieces or quarters, hot dogs or sausages

— great tasting and easy. And don’t forget your favorite barbecue sauce.

■Plan a serving dish and utensils for each food and have those items out, labeled and ready. Set the table for guests, or assemble a buffet table. Heavy-duty paper plates come in many attractive colors and patterns and will save dishwashing later.

■Rented beverage coolers and extra tables may be added conveniences to consider.

■Make a list of every food item you will be serving so that nothing will be forgotten.

■Make a time schedule for cooking foods on the barbecue, plus any supplementary indoor cooking. Working backward from a planned serving time, decide when to start cooking each food so that everything is ready to serve at the right time.

■Best yet, let everyone lend a hand and have a great time at your own party!

HINTS AND TIPS FOR COOKING ENTIRE MEALS ON YOUR BARBECUE

■Plan a time schedule for cooking. Working backward from a planned serving time, decide when each food should be cooked so that foods with the longest cooking time can be started first. That way, everything will be ready at the same time.

■For convenience, some menu items can be partially made in advance – even cooked in advance for easy reheating on the barbecue.

■Sometimes foods are cooked at different temperatures. If so, a little logic will determine that vegetables can be cooked at a lower temperature if cooking time is increased, or a bread can be heated at a higher temperature for a shorter time. Cook the meat or entree at the specified recipe temperature, making adjustments with vegetables, side dishes and breads if necessary.

FOOD HANDLING SAFETY

■Wash hands thoroughly with hot, soapy water before starting any meal preparation and after handling fresh meat, fish and poultry.

■Never place cooked food on the same platter that the raw food was placed on.

■Keep hot food hot and cold foods cold.

■Do not leave hot foods out of refrigeration for more than two hours.

■Do not defrost meat at room temperature or on a countertop.

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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 SmokerInstall 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 Important LP Cylinder Information Checking the Fuel Level in Your TankSafe Handling Tips for Liquid Propane GAS Cylinders Connect Filled Liquid Propane CylinderLiquid Propane LP Cylinders Liquid Propane Cylinder requirementsSee Check for Gas Leaks on VieluxeTM 44 inch Lighting the Heat ZonesTo Extinguish Vieluxe 44 burner control panelVieluxe 56 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 CrowdCooking Guide for Beef SteaksRoasts 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 TroubleshootingSide Burner Troubleshooting Side Burner Exploded ViewBurner flame very large and yellow Problem Check Cure Burner does not light Rotisserie Burner TroubleshootingPatents & Trademarks
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