Vermont Casting VC200, VC400 user manual Methods of Cooking

Cooking

Methods of Cooking

With its combination of burners and accessories your Vermont Castings gas grill can provide for virtually every conceivable style of cooking.

• The powerful Main burners deliver the middle and high range of tempera- tures desired for traditional barbecuing. This includes searing and finishing steaks, hamburgers, pork chops and the like, or grilling chicken parts, sausages, or kebabs with more moderate heat (see Fig. 15a).

• The transverse, rear-mounted Oven burner is ideal for roasting or baking.

Whole chickens, turkeys and other fowl; beef, lamb and pork roasts; fish and	Fig. 15a
seafood; or vegetables and vegetarian dishes can be done to perfection with its
gentle, wafting convection heat (see Fig. 15b).

• The Rotisserie burner delivers the succulent self-basted flavours of chickens, ducks and hams or pork, beef and lamb roasts that only rotissing can achieve. Also the radiant infrared unit ensures that you will be enjoying the results much sooner (see Fig.15c).

•The Side burner boils sautés, stir fries or warms all with equal aplomb. Plus its high power is more than adequate for deep frying seafood, vegetables and meats or hard boiling soups, lobsters or corn on the cob (see Fig. 15d).

•The Smoker Box, standard with all Vermont Castings gas grills allows you enhance the flavors of foods by slow smoking with herbs, or a variety of wood chips or chunks (see Fig.14a & b).

•The Vermont Castings Griddle pan accessory extends your capabilities again. With this item you can pan fry eggs and bacon, potatoes or seafood. Or if you prefer use it to grill fish steaks, other seafood or lamb chops.

Fig. 15b

ROTISSERIE

Fig. 15c

Fig. 15d

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