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17
BARBECUING TIPS & HELPFUL HINTS
• Always preheat the barbecue before cooking . Set all burners on HI heat and close lid;
heat for 10 minutes, or until thermometer registers 500°-550°F (260°-288°C) .
• Sear meats and cook with the lid down for perfectly barbecued food every time .
• Barbecuing times in recipes are based on 70°F (20°C) weather and little or no wind .
Allow more cooking time on cold or windy days, or at higher altitudes . Allow less
cooking time in extremely hot weather .
• Barbecuing times can vary because of the weather, or the amount, size, and shape of
the food being barbecued .
• The temperature of your gas barbecue may run hotter than normal for the first few
uses .
• Barbecuing conditions may require adjustment of the burner controls to attain the
correct cooking temperatures .
• In general, large pieces of meat will require more cooking time per pound than
small pieces of meat . Foods on a crowded cooking grate will require more cooking
time than just a few foods . Foods barbecued in containers, such as baked beans, will
require more time if barbecued in a deep casserole rather than a shallow baking pan .
• Trim excess fat from steaks, chops and roasts, leaving no more than a scant ¼ inch
(6 .4 mm) of fat . Less fat makes cleanup easier, and is a virtual guarantee against
unwanted flare-ups .
• Foods placed on the cooking grate directly above burners may require turning or
moving to a less hot area .
• Use tongs rather than a fork for turning and handling meats to avoid losing natural
juices . Use two spatulas for handling large whole fish .
• If an unwanted flare-up should occur, turn all burners off and move food to another
area of the cooking grate . Any flames will quickly subside . After flames subside,
relight the barbecue . NEVER USE WATER TO EXTINGUISH FLAMES ON A GAS
BARBECUE .
• Some foods, such as a casserole or thin fish fillets, will require a container for
barbecuing . Disposable foil pans are very convenient, but any metal pan with
ovenproof handles can also be used .
• Always be sure the slide-out grease tray and catch pan are clean and free from
debris .
• Do not line the slide-out grease tray with foil . This could prevent the grease from
flowing into the catch pan .
• Using a timer will help to alert you when “well-done” is about to become “overdone .”
◆
Note: If barbecue loses heat while cooking refer to the troubleshooting section of this
manual.
m
WARNING: Do not move the Weber
®
gas barbecue when
operating or while barbecue is hot.
You can adjust the individual burners as desired . The control settings are (1) OFF,
START/HI, MEDIUM, or LOW .
Note: Cooking conditions, such as wind and weather, may require adjustment of burner
controls to obtain the correct cooking temperatures.
If burners go out during cooking, turn all burner knobs off and wait five minutes
before relighting.
◆
PREHEATING
Your Weber
®
gas barbecue is an energy-efficient appliance . It operates at an economical
low BTU rate . Preheating the barbecue before barbecuing is important . Light your
barbecue according to the instructions in this Owner’s Guide . To preheat: after lighting
turn all burners to START/HI, close the lid, and heat until the temperature reaches
between 500°F and 550°F (260° and 288° C), the recommended broiling temperature .
This will take 10 to 15 minutes depending on conditions such as air temperature and
wind .
COVERED COOKING
All barbecuing is done with the lid down to provide uniform, evenly circulated heat . With
the lid closed, the gas barbecue cooks much like a convection oven . The thermometer
in the lid indicates the cooking temperature inside the barbecue . All preheating and
barbecuing is done with the lid down . No peeking — heat is lost every time you lift the
lid .
◆
DRIPPINGS AND GREASE
The Flavorizer
®
bars are designed to “smoke” the correct amount of drippings for
flavoursome cooking . Excess drippings and grease will accumulate in the catch pan
under the slide-out grease tray . Disposable foil drip pans are available that fit the catch
pan .
m
WARNING: Check the slide-out grease tray and catch pan for
grease build-up before each use. Remove excess grease to
avoid a grease fire in the slide-out grease tray.
◆
FLAVORIZER
®
SYSTEM
When meat juices drip from the food onto the specially angled Flavorizer
®
bars,
they create smoke that gives foods an irresistible barbecued flavour . Thanks to the
unique design of the burners, Flavorizer
®
bars and the flexible temperature controls,
uncontrolled flare-ups are virtually eliminated, because YOU control the flames .
Because of the special design of the Flavorizer
®
bars and burners, excess fats are
directed through the slide-out grease tray into the grease catch pan .
◆
SEAR STATION
®
Your Weber
®
gas barbecue may include a sear burner for searing thin meats and fish .
The Sear Station
®
burner has an ON or OFF control setting (2) that works with the two
adjacent main burners . With the sear and adjacent burners you can effectively sear
meats while using other cooking areas for cooking with moderate heat (refer to “SEAR
STATION
®
IGNITION & USAGE”) .
◆
OFF
START/HI
MEDIUM
LOW
1
ARRÊTÉ
APAGADO
OFF
ON
2
