Weber E-4710, Руководство пользователя

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10
A
BARBECUING METHODS - DIRECT HEAT
B
D
E
C
F
Arranging the Charcoal for
Direct Heat
1. Always wear barbecue mitts or gloves
conforming to EN 407 (Contact Heat rating
level 2 or greater) when using your charcoal
barbecue.
Note: The barbecue, including the handles and damper/
vent handles, will become hot. Make sure that you are
wearing barbecue mitts or gloves to avoid burning your
hands.
2. When the charcoal is fully lit, using barbecue
mitts or gloves and long handle tongs, spread
the charcoal evenly across the charcoal
(bottom) grate with a charcoal rake or long
tongs
(B). Be sure to wear barbeque mitts or
gloves.
3. Make sure the ONE-TOUCH cleaning system
handle and lid damper are in the fully open
position
(C), (D).
4. Once the charcoal has ashed over, replace the
cooking grate inside the bowl.
5. Slide the lid closed.
6. Preheat the cooking grate for approximately
10 to15 minutes.
7. Once the cooking grate is preheated, slide the
lid open and hang it on the side of the bowl
using the lid hook. Using a barbecue brush,
scrub the cooking grate clean
(E).
Note: When using a stainless steel bristle barbecue
brush, replace the brush if any loose bristles are found
on the cooking grate or brush.
8. Place your food on the cooking grate.
9. Slide the lid closed and consult recipe for
recommended cooking times.
When finished cooking...
Close the lid damper and bowl vents to extinguish
the charcoal
(F).
Barbecuing With Direct Heat
Use the direct method for small, tender pieces
of food that take less than 20 minutes to cook,
such as:
• Hamburgers
• Steaks
• Chops
• Kebabs/ skewers
• Boneless chicken pieces
• Fish fillets
• Shellfish
• Sliced vegetables
With direct heat, the fire is right below the
food
(A)
. It sears or browns the surfaces of the
food, developing flavours, texture, and delicious
caramelisation while it also cooks the food all the
way to the centre.
A direct fire creates both radiant and conductive
heat. Radiant heat from the charcoal quickly cooks
the surface of the food closest to it. At the same
time, the fire heats the cooking grate rods, which
conduct heat directly to the surface of the food and
create those unmistakable and lovely barbecue
marks.
Measuring & Adding Charcoal for Direct Heat
*When measuring lump charcoal, use the charcoal measuring cup provided with your barbecue.
Barbecue
Diameter
WEBER
Charcoal Briquettes Charcoal Briquettes
Beech wood
Lump Charcoal*
Mixed Wood
Lump Charcoal*
47 cm 25 briquettes 30 briquettes 1 cup (0.56 kg) ¾ cup
57 cm 30 briquettes 40 briquettes 1¾ cups (0.98 kg) 1¼ cups