Direct And Indirect Cooking; Control Settings - Vermont Castings VANGUARD XE User Manual

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DIRECT & INDIRECT COOKING
DIRECT COOKING
This is the most popular cooking method and involves cooking food directly over a lit burner. Foods cooked using this method will include
steaks, burgers, chops, and vegetables (see image A).
A
HIGH
INDIRECT COOKING
This method is ideal for cooking large cuts of meat such as roasts, ribs or poultry. Food is placed on the cooking grates, offset from the heat source
and is cooked by the hot air circulating around it. The barbecue lid should always be closed when using the indirect cooking method (see image B).
B
MEDIUM

CONTROL SETTINGS

HI - is intended for preheating the barbecue and for searing meats. Most grilling will require the MED setting to avoid overcooking the outside
of foods and undercooking the inside.
MED - is intended for most grilling, baking and roasting, including chops, chicken and burgers.
LOW - is intended for warming, slow cooking, smoking or cooking delicate foods.
CONTACT US: 1-844-586-4660
VC_manual_EN_Jan9.indd 22
3 BURNER MODEL
Burner 1 Burner 2 Burner 3
3 BURNER MODEL
OFF
Burner 1 Burner 2 Burner 3
2 BURNER MODEL
HIGH
Burner 1
2 BURNER MODEL
MEDIUM
Burner 1
Burner 2
OFF
Burner 2
2019-01-09 10:06 AM