Weber Gas Burner manual Indirect Method

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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