Weber Spirit PREMIUM E-310, Руководство пользователя

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BARBECUING TIPS & HELPFUL HINTS
PREHEATING
Preheating the barbecue before barbecuing is important .
To preheat: Light your barbecue according to the
instructions in the Owner’s Guide; then turn all burners to
start/high ( ) position, close the lid, and preheat until the
temperature reaches 260°C (500°F), the recommended
broiling temperature . This will take 10 to 15 minutes
depending on conditions such as air temperature and
wind . After preheating, you can adjust the individual
burners as desired .
m
WARNING: Should the burners go out
while barbecue is in operation, turn all
gas valves off. Open the lid and wait five
minutes before attempting to relight
barbecue, using the igniting instructions.
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 .
FLAVORIZER SYSTEM
The closed lid and Flavorizer bars produce that “outdoor”
flavour in the food . 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, the Flavorizer
bars, and the flexible temperature controls, uncontrolled
flare-ups are virtually eliminated, because YOU control
the flames .
DRIPPINGS AND GREASE
Because of the special design of the Flavorizer bars and
burners, excess fats are directed down the slide-out
grease tray and into the catch pan . Disposable drip pans
that fit the catch pan are available .
TIPS & HINTS
• Always preheat the barbecue
before cooking . Set all
burners on high heat and
close lid; preheat for 10
minutes, or until thermometer
registers 260° C (500°F) .
• The temperature of your gas
barbecue may run hotter than
normal for the first few uses .
• Recipe barbecuing times
are based on outside
temperatures of 20°C (70°F)
and little or no wind . Allow
for more cooking time on cold
or windy days, or at higher
altitudes . Allow for less
cooking time in extremely hot
weather .
• Barbecuing conditions may
require adjustment of the
burner controls to attain the
correct cooking temperatures .
• Sear meats and cook with
the lid down for perfectly
barbecued food every time .
• Crowding food onto a cooking
grate means more time will
be required to cook the food .
• 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 .
• In general, large pieces
of meat will require more
cooking time per pound (kilo)
than small pieces of meat .
• 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 .
• Foods in containers, such
as baked beans, will require
more time if barbecued in
a deep casserole than in a
shallow baking pan .
• Foods placed on the cooking
grill 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 .
• 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 .
• If an unwanted flare-up
should occur, turn all burners
off and move food to another
area of the cooking grill . Any
flames will quickly subside .
After flames subside, relight
the barbecue . NEVER USE
WATER TO EXTINGUISH
FLAMES ON A GAS
BARBECUE .
• Using a timer will help to alert
you when “well done” is about
to become “overdone .”