Weber Gas Burner manual Cooking Guide for Vegetables, Cooking Directions Foil Packet

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COOKING GUIDE FOR VEGETABLES

COOKING DIRECTIONS (FOIL PACKET)

Indirect/Medium Heat

Cut an 18-inch square of heavy foil. Place vegetables in center of the foil. Season to taste with salt and pepper, and dot with margarine or butter. Add 1 tablespoon water. Bring up 2 opposite edges of foil, leaving a little space for expansion of steam, tightly seal top, then seal each end. Place foil packet on cooking grate. Cook Indirect for the time given in the chart, turning packet over once halfway through cooking time. Timings below are for crisp-tender vegetables. If you prefer more tender vegetables, allow longer cooking times.

 

 

APPROXIMATE

VEGETABLES

AMOUNT

COOKING TIME

Beans, green and wax (whole)

30

30–35 min

Broccoli flowerets

1 cup

15–18 min

Brussels sprouts

112 cups

18–20 min

Carrots (cut into 12 –inch slices)

112 cups

15–20 min

Cauliflower flowerets

2 cups

20–25 min

Corn on the cob (foil-wrapped)

4 medium ears

25–35 min

Eggplant (cut into 1–inch slices)

1 small

20–25 min

Kohlrabi (cut into julienne strips)

112 cups

25–30 min

Mushrooms (whole or sliced)

112 cups

8–12 min

Peppers, sweet red, green or yellow112 cups

15–20 min

(cut into 1–inch strips)

 

 

Potatoes (foil-wrapped)

4 medium

50–60 min

Yellow summer squash

112 cups

6–10 min

(cut into 1–inch cubes)

 

 

Zucchini (cut into 12 –inch slices)

112 cups

6–10 min

GRILLED FRESH VEGETABLES

INDIRECT/MEDIUM HEAT

An abundance of fresh vegetables can be cooked on the grill,–from asparagus to zucchini,–allowing you to add great variety to your outdoor meals. First, brush the prepared vegetables with cooking oil or a bottled vinaigrette salad dressing. Then place them right on the cooking grate and let them share the heat with the meat. Turn them once, and before long, they’ll be crisp-tender and ready to eat.

ASPARAGUS: Wash and scrape off scales. Snap off and discard the woody stems. Arrange spears crosswise on the cooking grate; cook 5 to 7 minutes.

GREEN ONIONS: Arrange crosswise on cooking grate. Cook about 3 minutes.

MUSHROOMS: Thread onto skewer. Cook 7 to 9 minutes.

ONION: Cut into 3⁄4–inch slices. Thread slices crosswise onto skewer. Cook 10 to 12 minutes.

TOMATOES: Halve tomatoes crosswise. Cook 5 to 6 minutes. Do not turn.

ZUCCHINI: Halve lengthwise. Cook 7 to 9 minutes.

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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, ILStorage For Installation in CanadaGeneral Instructions OperatingAssembly Supplies Needed Remove Packaged ContentsContinue to Remove Packaged Contents Install Flavorizer BarsInstall Smoker Vieluxe 44 inch Tab Vieluxe 56 inchInstall Bottom Tray Install Warming RackADD Cooking Grates View from front of the Cooking Box Install Catch PANVieluxeTM 44 inch Vieluxe 56 inch Fill Liquid Propane Cylinder Accessing and Removing 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 Cylinder requirements Liquid Propane LP CylindersSee Check for Gas Leaks on Lighting the Heat Zones VieluxeTM 44 inchVieluxe 44 burner control panel To ExtinguishVieluxe 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 Attach the motor Rotisserie AssemblyInstall the motor bracket 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 Direct Method Cooking MethodsDirect 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 BarbecueSteaks Cooking Guide for BeefRoasts Medium WELL-DONE CUT Thickness Cooking Guide for PorkChops and Steaks Ham, fully cooked Slice 12 min Boneless portion LbsChops Rare Medium WELL-DONE CUT WeightCooking Guide for Lamb 21⁄4hrs 21⁄4 -3 hrs 31⁄2hrs Boneless, rolled Lbs WholePatties and Sausages Internal Food TemperaturesCooking Guide for Ground Meats Cooking TIPPoultry Pieces and Whole Birds Type of Poultry WeightCooking Guide for Poultry Broiler-fryer chicken, wholeWhole Fish Cooking Guide for Fish & SeafoodFish Fillets and Steaks SeafoodGrilled Fresh Vegetables Cooking Guide for VegetablesCooking Directions Foil Packet 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 Exploded View Side Burner TroubleshootingBurner flame very large and yellow Rotisserie Burner Troubleshooting Problem Check Cure Burner does not lightPatents & Trademarks