12 WWW.WEBER.COM
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PREHEATING
Preheating the barbecue before barbecuing is important.
To preheat: Light your barbecue according to the
instructions in this Owner’s Guide; then turn burner(s) to
start/high ( ) position, close the lid, and preheat barbecue
for 15 minutes. After preheating, you can adjust the
burner(s) as desired.
m WARNING: Should the burner(s) 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, a feature on some of our
barbecues, 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.
GREASE COLLECTION SYSTEM
Unique cooking grill design features angled, cast-iron
rails that deflect drippings away from the burner tube(s),
preventing flare-ups that can char food. The remaining
drippings flow into a removable catch pan that slides out
for easy cleaning.
For more barbecuing tips and recipes, visit
www.weber.com.
TIPS & HINTS
• Always preheat the barbecue
before cooking. Set burner(s) on
high heat and close lid; preheat
for 15 minutes.
• 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
control knobs 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
grill 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
(6.4mm) 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.
• 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 cookbox and
removable catch pan are clean
and free from debris.
• Do not line the cookbox with foil.
This could prevent the grease
from flowing into the removable
catch pan.
• If an unwanted flare-up should
occur, turn burner(s) 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.”
• A light coating of oil will help
brown your food evenly and keep
it from sticking to the cooking
grill. Always brush or spray oil
onto your food, not directly onto
the cooking grill.
• When using a marinade, sauce
or glaze with a high sugar
content or other ingredients that
burn easily, only brush it onto
the food during the last 5 to 10
minutes of barbecuing.
BARBECUING TIPS & HELPFUL HINTS
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