Cooking; Methods Of Cooking - Vermont Castings VCS Series User Manual

Methods of Cooking

With its combination of burners and accessories your gas grill can provide for virtually every conceivable
style of cooking.
•
The powerful Main burners deliver the middle and high range of temperatures
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. (Fig. 14a)
•
The rotisserie burner, if equipped, delivers the succulent self-basted flavors
of chickens, ducks and hams or pork, beef and lamb roasts that only rotisserie
cooking can achieve. Also, the radiant infrared unit ensures that you will be
enjoying the results much sooner. (Fig. 14b)
•
The side burner, if equipped, boils, sauts, 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. (Fig.
14c)
•
Using the sear Burner
•
The sear burner should be lit and glowing red before any food is placed on
the searing grate.
•
When cooking very lean meats such as chicken breasts or lean pork, the
searing grate can be oiled before pre-heating to reduce sticking.
•
The ceramic sear burner heats with infra-red radiant energy. This heat
is much hotter than a conventional burner. Sear steaks, hamburgers or
chicken pieces approximately  minutes per side. Adjust times according
to the thickness of the food and your taste.
CaUTIOn: Food left unattended over sear burner will burn quickly.
•
Searing both sides of a steak gives you a rare steak. For medium to well-done steaks, and for
other meats, after searing, move food to the main burners for complete cooking. Refer to instruc-
tions provided with your grill for cooking tips.
30005801

Cooking

GRILL
GRILL
Figure 14a
ROTISSERIE
ROTISSERIE
GRILL
Figure 14b
STOVETOP
ROTISSERIE
SEAR BURNER
Figure 14c
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cooking methods
cooking methods
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SEAR BURNER
Figure 14d
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cooking methods
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