35
COOKING METHODS
NOTE: If barbecue looses heat while cooking refer
to the troubleshooting section of this manual.
You can adjust the LEFT and RIGHT burners as
desired. The control settings High (H), Medium (M),
Low (L), or Off (O) are described in your cookbook.
The cookbook uses these notations to describe the
settings of the LEFT and RIGHT burners.
Note: Cooking conditions may require the adjustment
of the burner controls.
If burners go out during cooking, turn off all
burners and wait 5 minutes before relighting.
ƽWARNING: Check the bottom tray and catch pan
for grease build-up before each use. Remove
excess grease to avoid a grease fire in the bottom
tray.
Preheating the barbecue before grilling is important. Light
your Vieluxe
TM
Gas Barbecue according to the instructions
in this Owner’s Manual or 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.
DIRECT METHOD
When using your Vieluxe Gas Barbecue for the recipes in
you cook book, the Direct Method is used only for
preheating and searing foods. Grilling is completed by the
Indirect Method.
When meat juices fall from the food onto the specially
designed Flavorizer
®
Bars, it “flares” and creates the smoke
that gives foods an irresistible barbecued flavor, and sears
in the natural juices. Thanks to the unique design of the
burners, Flavorizer Bars and the flexible temperature
controls, uncontrolled flare-ups are virtually eliminated,
because YOU control the flaring.
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 tank 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.
DIRECT METHOD
Food is placed on the area of the cooking grates
directly over the burners being used for searing.
TIPS ON SEARING
■ Foods should be placed over Heat Zones on the cooking grate. Close lid and sear. When searing is
completed, adjust burners for Indirect Cooking as instructed in next section describing indirect cooking.
■ If foods, such as burgers, contain more fat than you thought and unwanted or excess flaring results, simply
turn the burner/burners directly under food to OFF until flaring subsides. Then reignite barbecue
burner/burners to MEDIUM(MM) or LOW(LL) to complete searing.
■ If uncertain about which temperature to use for searing, remember: the leaner the meat, the higher the heat
HH; or the fattier the meat, the lower the heat MM.
■ Searing time is included in cooking times indicated on page 40.
Place the meat on the preheated cooking grate. Close lid
and sear first side of steaks over High Heat, allowing 2
minutes for 1-inch-thick steaks, and 4 minutes for 1
1
/
2
- and
2-inch-thick steaks. Then turn steaks and grill Indirect over
Medium Heat, turning once halfway through grilling time.
(See chart on page 40 for steak timing.)
When using the Direct Method for searing, the
b
urner control knobs may be turned to different
temperatures, depending upon whether the food
being seared is low or moderate in fat content.
Foods with high fat content, such as duck and
sausage, are not seared, but instead are cooked
by the Indirect Method.
