Vermont Casting VCS4005 - Manual (Page 23)

Cooking
Temperature
325–350° F.
325–350° F.
325–350° F.
325–350° F.
325–350° F.
325–350° F.
325–350° F.
400–450° F.
325–350° F.
325–350° F.
325–350° F.
325–350° F.
Type of Food
Vegetables
Asparagus
Beans
Carrots
Corn on the
Cob
Eggplant
Mushrooms
Onions
Peppers
Potatoes
Roasted Garlic
Tomatoes
Zucchini
Cooking Time
6–8 min.
30–35 min.
20–30 min.
25–35 min.
6–8 min./side
6–8 min.
40–45 min.
15–20 min.
50–60 min.
30–40 min.
5–7 min.
6–8 min./side
Page 17
Cooking Time Chart
Comments
Cut off ends of stems. Lay across
the grills.
Wrap in foil with butter or marga-
rine.
Turn over once.
Cook directly on the grill.
Soak in cold water for 15 minutes.
Cook with husk on.
Cut into slices and coat with oil.
Cook directly on the grill.
Wrap in foil. Turn over once dur-
ing cooking.
Remove charred skin before eat-
ing.
Wrap in foil. Turn over once.
Cut off top of bud and lightly coat
with Olive oil. Wrap in foil.
Cut in half and coat in Olive oil.
Cut into slices and coat with oil.