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
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
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
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.
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