Weber ORIGINAL KETTLE PREMIUM, Руководство пользователя

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10
A
GRILLING METHODS - DIRECT HEAT
B
D
E
C
F
Arranging the Charcoal for
Direct Heat
1. Put on barbecue mitts or gloves.
CAUTION: The grill, including the handle and damper/vent
handles, will become hot. Make sure that you are wearing
barbecue mitts or gloves to avoid burning your hands.
2. After the charcoal is fully lit, spread them evenly
across the charcoal grate with long handle
tongs
(B) or using a WEBER charcoal rake (sold
separately).
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 on the grill.
6. Preheat the cooking grate for approximately 10
to15 minutes.
7. Once the cooking grate is preheated, slide the
lid open. Using a grill brush, scrub the cooking
grate clean
(E).
Note: When using a stainless steel bristle grill brush,
replace the brush if any loose bristles are found on the
cooking grate or brush.
8. Place your food on the cooking grate.
Note: When removing the grill lid during cooking, slide
it to the side, rather than straight up. Lifting straight up
may create suction, drawing ashes up onto your food.
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).
Grilling 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
• Kabobs
• Boneless chicken pieces
• Fish fillets
• Shellfish
• Sliced vegetables
With direct heat, the fire is right below the food
(A)
. It sears the surfaces of the food, developing
flavors, texture, and delicious caramelization while
it also cooks the food all the way to the center.
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
conducts heat directly to the surface of the food
and creates those unmistakable and lovely grill
marks.