Vermont Castings Signature VCS301 Series User Manual page 24

Cooking Time Chart
Type of Food
Vegetables
Asparagus
Beans
Carrots
Corn on the
Cob
Eggplant
Mushrooms
Onions
Peppers
Potatoes
Roasted Garlic
Tomatoes
Zucchini
24
Cooking
Temperature
325–350° F.
325–350° F.
325–350° F.
325–350° F.
325–350° F.
6–8 min./side
325–350° F.
325–350° F.
400–450° F.
325–350° F.
325–350° F.
325–350° F.
325–350° F.
6–8 min./side
Cooking
Time
Cut off ends of stems. Lay across
6–8 min.
the grills.
Wrap in foil with butter or marga-
30–35 min.
rine. Turn over once.
Cook directly on the grill.
20–30 min.
Soak in cold water for 15 minutes.
25–35 min.
Cook with husk on.
Cut into slices and coat with oil.
Cook directly on the grill.
6–8 min.
Wrap in foil. Turn over once during
40–45 min.
cooking.
Remove charred skin before eating.
15–20 min.
Wrap in foil. Turn over once.
50–60 min.
Cut off top of bud and lightly coat
30–40 min.
with Olive oil. Wrap in foil.
Cut in half and coat in Olive oil.
5–7 min.
Cut into slices and coat with oil.
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