Weber 100 User Manual

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BEEF
Thickness/Weight Approximate Grilling Time
Steak: fillet, rump or entrecote 2 cm (3/4 in) thick 6 to 8 minutes High
2.5 cm (1 in) thick 8 to 10 minutes High
2.5 – 3 cm (1 to 1-1/2 in) thick 14 to 16 minutes; sear 10 minutes High, barbecue 4 to 6 minutes Low
Kebab 2.5 – 3 cm (1 to 1-1/2 in) cubes 10 to 12 minutes Medium
Beefburger or rissole 2 cm (3/4 in) thick 8 to 10 minutes Medium
PORK
Thickness/Weight Approximate Grilling Time
Chop: rib, loin, or shoulder 2 – 2.5 cm (3/4 to 1 inch) thick 10 to 15 minutes; sear 6 minutes High, barbecue 4 to 8 minutes Low
3 – 4 cm (1-1/4 to 1-1/2 in) thick 14 to 18 minutes; sear 8 minutes High, barbecue 6 to 10 minutes Low
Loin, boneless 2 – 2.5 cm (3/4 to 1 in) thick 10 to 12 minutes; sear 6 minutes High, barbecue 4 to 6 minutes Low
Sausage 25 to 30 minutes Low
POULTRY
Thickness/Weight Approximate Grilling Time
Chicken breast, boneless, skinless 175 g (6 oz) 8 to 12 minutes Medium
Chicken, half 550 – 675 g (1-1/4 to 1-1/2 lb) 1 to 1-1/4 hours Low
Chicken pieces, bone-in breast/wing 30 to 40 minutes Low
Chicken pieces, bone-in leg/thigh 40 to 50 minutes Low
FISH & SEAFOOD
Thickness/Weight Approximate Grilling Time
Fish, fillet or slice 3 – 4 cm (1/4 to 1/2 in) thick 3 to 5 minutes High
1 – 2.5 cm (1/2 to 1 in) thick 5 to 10 minutes High
2.5 – 3 cm (1 to 1-1/4 in) thick 10 to 12 minutes High
Prawns 2 to 5 minutes High
Fish, whole 450 g (1 lb) 15 to 20 minutes Medium
1 kg (2 to 2-1/2 lb) 20 to 30 minutes Medium
VEGETABLES
Approximate Grilling Time
Asparagus 6 to 8 minutes Medium
Corn on the cob, husked 10 to 12 minutes Medium
Corn on the cob, in husk 25 to 30 minutes Medium
Garlic, whole 45 to 60 minutes Low
Mushroom: shiitake or button 8 to 10 minutes Medium
Mushroom: chestnut, cups or flats 12 to 15 minutes Medium
Onion, 1.27 cm (1/2 in) slices 8 to 12 minutes Medium
Potato, 1.27 cm (1/2 in) slices 14 to 16 minutes Medium
Aubergine, 1.27 cm (1/2 in) slices 8 to 10 minutes Medium
GRILLING TIPS & HELPFUL HINTS
The following cuts, thicknesses, weights, and barbecuing times for food are meant to be
guidelines rather than hard and fast rules. Cooking times are affected by such factors as
wind, outside temperature and how well done the food should be cooked. Barbecue for
the time given on the chart or to the desired degree of doneness, turning once halfway
through the barbecuing time. Cooking times for beef and lamb are for “medium” cooking
time, unless otherwise noted. Let thick chops and steaks rest for 5 to 10 minutes before
carving. The internal temperature of the meat will rise by 5 to 10 degrees during this
time.
For more barbecuing tips and recipes, visit www.weber.com
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Weber 100 Specifications

General

Model	Weber 100
Category	Grill
Grill Type	Charcoal
Material	Porcelain-enameled steel
Ventilation	Adjustable dampers