Indirect
vs Direct Cooking
Direct
method:(grilling)
Indirect
method:(covered cooking)
Single
burner models:
Two
or more burner models:
Helpful
hints:
Direct
method:(grilling)
The
direct method, or grilling is the most well known use for a gas
grill. This method applies to food placed directly over the heat
source. It can be on a solid plate or open grill. If there is
a Grill hood or cover, this is raised or removed. Food cooked
by the direct method must be turned halfway through cooking.
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Indirect
method:(covered cooking)
This
method applies to covered grills with the hood lowered while
cooking. The heat source is not usually directly beneath the
food to be cooked, providing even cooking without the need to
turn food during cooking.
Using the 'indirect' method, you can bake or roast foods, as
you do in a conventional oven. Casseroles, roasts of lamb, pork,
beef and poultry, breads and even cakes cook by this method.
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Single
burner models:
Cover
half the cooking surface with a double thickness of heavy duty
aluminum foil. Preheat the grill then place food on the foil
covered surface. Close the grill lid.
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Two
or more burner models:
Preheat
the grill using all burners. Turn off all but one burner. Place
food on grill over the unlit burners. Close the lid.
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Helpful
hints:
Place
water or wine filled small enamel drip-pan under meat to catch
juices and marinades. This will prevent the grill being overloaded
with residual fats and juices. Also, the liquid has a humidifying
effect, keeping food moist during cooking.
Where a temperature
gauge is not fitted to the grill hood, insert
a meat thermometer into the thickest section of the meat. Regulate
the grill heat setting as needed to maintain the desired baking
temperature.
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