Vermont Casting VC0620P - Manual (Page 27)

Holes in Burner Holes in Burner
GOOD
FLAME
BAD
FLAME
Yellow Yellow
Blue Blue
FLAME CHECK
Checking the Burner Flame
TO BREAK IN A NEW GRILL
BURNER'S FLAME
Before using it for the first time; operate the
grill with lid closed on a low setting for about
15 minutes. This will help burn away oil and
the smell of new paint. After the oil has burned
away, check the burner flame.
Keep the grill lid closed and the grids in
place. Inspect the burner's flame by carefully
looking below and through the air-supply
openings in the grill bottom.
A good flame should be blue with some
yellow tip coming from the burner holes. Some
yellow tips on flames up to 1" in length are
acceptable as long as no carbon or soot
deposits appear.
If flames are excessively yellow and irregular,
the oil residue may not be completely burned
off, or the venturi may not be properly
positioned over the orifice(s). Allow grill to cool
before repositioning venturi over valve.
After a grill has been in use for a while it may
begin to have a more yellow flame. A build up
of food deposits, fats, or cooking seasonings
can cause yellowing of flames. Try cleaning
the burner to remove built-up residue. Check
for clogged burner holes or blocked venturi
tubes.
27
Using Your Gas Grill
Regular use of your grill will actually help
keep it operating more smoothly. It is not
unusual for similar units to heat a little
differently.
CONTROL SETTINGS
DUAL BURNER COOKING SYSTEM
The high flame setting is for quick searing of
meat. Sear foods, then finish cooking on a
lower setting.
A medium setting works best for cooking
steaks, pork chops, and hamburgers.
The lowest setting works well for all roasts
and rotisserie foods. Even thick steaks, when
seared on a high setting first, will have a better
texture and be more juicy cooked on low.
The grill's burner may be operated to cook on
either side or both sides at once. This allows
for various styles of cooking.
1. Use a direct heat source when browning
meat or cooking hot dogs and hamburgers.
Check the food often.
2. Cook large-size foods (such as roasts,
turkey, or duck) on a low, direct heat. Place
food and water in foil pan with corrugated
bottom, adding water as needed.
3. If doing skillet or stir-fry cooking, limit the
amount of oil and direct heat used.
4. Cook foods that burn easily over an
indirect heat. Light one side of the burner and
place the food on the other side for cooking.
The food will cook slower but should be more
tender. This method of cooking also reduces
grease flare-up. Add a small pan of water to
help keep meat moist, replace the water as
needed.
5. Casseroles can be cooked in oven-proof or
foil pans using indirect heat.
6. Cook two foods at once using different
settings.
7. To add smoked flavor, try adding wood
chips in apple, mesquite, and hickory flavors.