Vermont Casting VC50 - Manual (Page 20)

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 foods are 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 Vermont Castings grill this is accomplished using one
or both 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 foods are placed on the grill offset from the heat source . With the grill lid
closed reflected 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 Vermont Castings 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
Cooking
Page 15
WARNING: Always observe safe food-handling and safe food-preparation practices when using this Grill, to
prevent food-borne illnesses :
• Always cook foods adequately. Undercooked foods can retain bacteria, especially if thawed or exposed to
warm conditions 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. Al
ways 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 clean off all grease and food residue
before using the cooking grids.