Direct & Indirect Cooking - Coleman Pro 5 Series Safe Use & Care Manual

DIRECT & INDIRECT COOKING
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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
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
OFF OFF OFF
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.