16
GrilliNG 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 grilled food every time.
• Grilling 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 .
• Grilling times can vary because of the weather, or the amount, size and shape of the
food being grilled .
• The temperature of your gas barbecue may run hotter than normal for the first few uses.
• Grilling conditions may require the adjustment of the burner controls to attain the
correct cooking temperatures .
• In general, large cuts of meat will require more cooking time per pound than small
cuts of meat . Foods on a crowded cooking grate will require more cooking time than
just a few foods. Foods grilled in containers, such as baked beans, will require more
time if grilled 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 .4mm) 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 grilling.
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.”
◆
preheatinG
Your Weber
®
gas barbecue is an energy-efficient appliance . It operates at an economical
low BTU rate . Preheating the barbecue before grilling is important . Light your barbecue
according to the instructions in this Owner’s Manual . 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 .
probLem
CheCK
Cure
burners burn with a yellow or orange flame, in
conjunction with the smell of gas.
Inspect Spider / Insect Screens for possible obstructions .
(Blockage of holes .)
Clean Spider / Insect Screens . (See Section “ANNUAL
MAINTENANCE”)
burner does not light, or flame is low in hi position.
Is LPG fuel low or empty?
Refill LPG cylinder .
Is fuel hose bent or kinked?
Straighten fuel hose .
Does Burner 1 light with a match?
If you can light Burner 1 with a match, then check the
Crossover
®
ignition system .
experiencing flare-ups:
m
Caution: do not line the slide-out grease
tray with aluminum foil.
Are you preheating barbecue in the prescribed manner?
All burners on high for 10 to 15 minutes for preheating .
Are the cooking grates and Flavorizer
®
bars heavily
coated with burned-on grease?
Clean thoroughly . (See Section “CLEANING”)
Is the grease tray “dirty” and not allowing grease to flow
into catch pan?
Clean grease tray
burner flame pattern is erratic. flame is low when
burner is on hi. flames do not run the whole length
of the burner tube.
Are burners clean?
Clean burners . (See Section “MAINTENANCE” .)
inside of lid appears to be “peeling.” (resembles
paint peeling.)
The lid is porcelain enamel or stainless steel, not paint .
It cannot “peel” . What you are seeing is baked on grease
that has turned to carbon and is flaking off .
this is not a defeCt.
Clean thoroughly . (See Section “CLEANING” .)
if problems cannot be corrected by using these methods, please contact the Customer service representative in your area using the contact information on our
web site. Log onto www.weber.com
®
.
You can adjust the individual burners as desired. The control settings are OFF, START/HI,
MEDIUM, or LOW .
Note: For the first few uses of your barbecue, the temperature inside the cookbox may
be hotter than shown in your cookbook because the surfaces of the cookbox are still
reflective. Cooking conditions, such as wind and weather, may require adjustment of
burner controls to obtain the correct cooking temperatures.
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.
if burners go out during cooking, turn all burner knobs off and wait five minutes
before relighting.
◆
CoVered CooKinG
All grilling 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 grilling 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 .
◆
TrOUblEsHOOTiNG
