Vermont Casting VCS3008 Series - Manual (Page 20)

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One of the keys to extending your range of grilling capabilities is a fundamental understanding of the two common
methods of cooking, Direct and Indirect cooking.
In the Direct cooking method, food is placed directly above the heat source. This method is used in searing for
example where you require high and immediate heat to quickly brown the outside layer of meats thereby sealing in
their juices to enhance flavor. On the grill this is accomplished using one or more of your main burners and placing
the food on the porcelain cooking grids directly over the burners. This may be done with the grill hood either open or
closed.
In the Indirect cooking method, food is placed on the grill offset from the heat source. With the grill lid closed re-
flected heat surrounds the food cooking it more evenly and gently. This approximates the action of a convection oven
where heat is circulated by the use of a fan to achieve a similar result. This method is perfect for cooking roasts of any
kind but is also useful whenever you want to slow cook or bake a wide variety of foods. Indirect cooking on your grill
is accomplished using one of the main burners and placing the food on the porcelain cooking grid above the opposite
burner, or on the warming rack burner. The grill hood should always be closed when employing the indirect cooking
method
PREPARING FOOD FOR THE GRILL:
Always observe safe food-handling and safe food-preparation practices when using this Grill, to prevent food-borne ill-
nesses :
• Always cook foods adequately. Undercooked foods can retain bacteria, especially if thawed or exposed to warm condi-
tions prior to cooking.
• Always use a meat thermometer to confirm that foods have been fully cooked.
• Always use separate plates and utensils for the handling of raw food. Never place raw food and cooked food on the
same plate, and never place cooked food on a plate that was used for handling raw food. Always carefully wash all
plates and utensils used to handle raw food before using them to handle cooked food.
• Always wash all vegetables, seafood and poultry before cooking.
• Always leave uncooked foods in the refrigerator until you are ready to start cooking.
• Always marinate meat in the refrigerator. Always dispose of the excess marinade, and never reuse it.
• Always preheat your Grill for 5 to 10 minutes before cooking, and always remove all grease and food residue before
using the cooking grids.
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WARNING
Cooking