Viking VQGI5541 Installation / Use and Care Instructions - Page 28

BASIC GRILLING Then close the hood and allow the grill to heat for 10 to 15 minutes. Once you've reached your desired pre-heat temperature, turn off the burners that you won't be using to cook your food. WARNING! DO NOT LEAVE THE GRILL UNATTENDED DURING THE PRE-HEAT CYCLE OR AT ANY TIME WHILE THE GRILL IS IN USE. PRE-HEATING FOR MORE THAN 15 MINUTES MAY OVERHEAT THE GRILL, CAUSING DAMAGE TO THE GRILL. There are two basic types of grilling in an outdoor grill... Direct Heat and Indirect Heat Direct Heat Direct heat cooking occurs when foods are placed directly over the heat source. This form of heat is known as "radiant" heat because the heat radiates directly from the source to the food. Direct heat is a must when you want to sear the outside of your food to seal in flavor. ProSear™ Burners provide the heat necessary to sear foods and seal in flavor. Indirect Heat Indirect heat cooking occurs when the food is not close to the heat source. Heat reaches the food via air movement within the cooking area. This form of heat is known as "convection" heat. Indirect, or "convection" cooking is achieved by placing the food on one side of the grill and igniting burners on the other side. You leave the burner below the food "OFF". You should keep the hood closed as much as possible during this type of cooking to maintain even heat around the food. You regulate the heat by adjusting the burner, using the hood thermometer to monitor the temperature. TYPES OF COOKING The main brass burners and the ProSear™ burner in your grill are capable of creating a range of heat intensities. By varying the heat output, the number of burners used and the position of the hood, you can create either direct or indirect heat or a combination of both and develop a wide variety of succulent recipes. | 28 INSTALLATION / USE & CARE