beautypg.com

Using your gas grill – Vermont Casting VC0620P User Manual

Page 27

background image

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.

This manual is related to the following products: