Summit S-470 Preheating, Covered Cooking, Off Start/Hi Med, Flavorizer System, Direct Cooking

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OPERATING INSTRUCTIONS

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GRILLING METHODS

Note: If grill looses heat while cooking refer to the troubleshooting section of this manual.

You can adjust the individual burners as desired. The control settings are START/HI, MEDIUM, LOW, or OFF.

If burners go out during cooking, turn off all burners and wait 5 minutes before relighting.

WARNING: Check the bottom tray and catch pan for grease build-up before each use. Remove excess grease to avoid a grease fire in the bottom tray.

PREHEATING

Preheating the grill before grilling is important. Light your Summit® gas grill according to the instructions in this Owner’s Manual. Turn all of the main burners to Start/

Hi, close the lid, and preheat grill with the lid down until grill thermometer reaches 550ºF (260˚-288˚C).This is the recommended broiling temperature. This will take approximately 10 to 15 minutes, depending on outside temperatures.

COVERED COOKING

All grilling is done with the lid down to provide uniform, evenly circulated heat. With the lid closed, the Summit® gas grill cooks much like a convection oven. The thermometer in the lid indicates the cooking temperature inside the grill. All preheating and grilling is done with the lid down. No peeking — heat is lost every time you lift the lid.

ARRÊTÉ

OFF

APAGADO

D C B A

D.

C.

B.

A.

 

 

 

 

OFF

START/HI

MED.

LOW

 

 

 

 

FLAVORIZER® SYSTEM

When meat juices drip from the food onto the specially angled Flavorizer® bars, they create smoke that gives foods an irresistible barbecued flavor. 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 funnel-shaped bottom tray into the grease catch pan.

The most important thing to know about grilling is which cooking method to use for a specific food, Direct or Indirect. The difference is simple: place the food directly over the fire, or arrange the fire on either side of it. Using the right method is the shortest route to great results—and the best way to ensure doneness safety.

DIRECT COOKING

The Direct Method, similar to broiling, means the food is cooked directly over the heat source. For even cooking, food should be turned once halfway through the grilling time. Use the Direct method for foods that take less than 25 minutes to cook: steaks, chops, kabobs, sausages, vegetables, and more.

Direct cooking is also necessary to sear meats. Searing creates that wonderful crisp, caramelized texture where the food hits the grate. It also adds great color and flavor to the entire surface. Steaks, chops, chicken breasts, and larger cuts of meat all benefit from searing.

To sear meats, place them over Direct High heat for 2 to 5 minutes per side. Smaller pieces require less searing time. Usually after searing you finish cooking the food at a lower temperature. You can finish cooking fast-cooking foods by the Direct method; use the Indirect method for longer-cooking foods.

To set up your gas grill for Direct cooking, preheat the grill with all burners on “HI”. Place food on the cooking grate, and then adjust all burners to the temperature noted in the recipe. Close the lid of the grill and lift it only to turn food or to test for doneness at the end of the recommended cooking time.

INDIRECT COOKING

The Indirect Method is similar to roasting, but with the added benefits of that grilled texture, flavor, and appearance you can’t get from an oven. To set up for Indirect cooking, gas burners are lit on either side of the food but not directly beneath it. Heat rises, reflects off the lid and inside surfaces of the grill, and circulates to slowly cook the food evenly on all sides, much like a convection oven, so there’s no need to turn the food.

Use the Indirect method for foods that require 25 minutes or more of grilling time or that are so delicate that direct exposure to the flame would dry them out or scorch them. Examples include roasts, ribs, whole chickens, turkeys, and other large cuts of meat, as well as delicate fish fillets.

To set up your gas grill for Indirect cooking, preheat the grill with all burners on “HI”. Then adjust the burners on each side of the food to the temperature noted in the recipe and turn off the burner(s) directly below the food. For best results, place roasts, poultry, or large cuts of meat on a roasting rack set inside a disposable heavy-gauge foil pan. For longer cooking times, add water to the foil pan to keep drippings from burning. The drippings can be used to make gravies or sauces.

4 BURNER

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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1

2

4

 

 

 

 

 

 

 

 

 

 

 

 

 

DIRECT METHOD

AFood is placed on the area of the cooking grates directly over the lit burners

4 BURNER

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

3

 

 

 

 

1

2

4

 

 

 

 

 

 

M

 

 

M

 

 

 

 

 

 

 

 

 

 

INDIRECT METHOD

BFood is placed on the area of the cooking grates between the lit burners

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Contents GAS Grill Liquid Propane GAS Units only Wash hands after handling this productCustomer Service Center Roselle Road, Suite Schaumburg, IL WARRANTY, GARANTÍA, GarantieCustomer Service Center 44160 México, C.PExploded View S 470TM Exploded View List S 470TM Lista DEL Diagrama DE DESPIECE, Liste DE LA Vision ÉclatéeGeneral Instructions General Specifications for Piping Install GAS SupplyGAS Instructions GAS Line PipingPortable Installation What is Natural GAS?Type of GAS Leak Check PreparationCheck for GAS Leaks Check the Flexible Hose to Manifold ConnectionCheck Reinstall Control PanelSnap Ignition Operation Operating InstructionsLighting Main Burner Snap IgnitionTo Extinguish Main Burner Manual LightingArrêté ApagadoCovered Cooking PreheatingOFF START/HI MED Flavorizer SystemLighting the Side Burner Grilling Tips & Helpful HintsManually Lighting the Side Burner Using the Sear StationTo USE the Sear Station Adjacent Main Burner Snap Ignition Sear Station Burner LightingTo Extinguish Arrêté EN MarcheCleaning the Smoker Using the SmokerSear Station Burner Manual Lighting To USE the SmokerSmoker Burner Snap Ignition Lighting the Smoker BurnerManually Lighting the Smoker Burner Using the Rotisserie Important SafeguardsOperating Rotisserie Motor Storage CookingRotisserie Spit Storage Lighting Rotisserie Burner Lighting the Rotisserie BurnerRotisserie Burner Snap Ignition Operating Instructions Side Burner Troubleshooting TroubleshootingProblem Check Cure Rotisserie Troubleshooting Side Burner MaintenanceSide Burner Maintenance Handle Light Troubleshooting Sear Burner TroubleshootingOperating the Handle Light Weber Grill Out HandleMain Burner Cleaning Procedure MaintenanceWeber SPIDER/INSECT Screens Replace Main Burners 28MAINTENANCEInspection and Cleaning of the SPIDER/INSECT Screens Annual MaintenanceRemoving the Sear Station Burner Burner Flame PatternBarbacoa DE GAS Peligro ADVERTENCIAS31Advertencias Únicamente Unidades DE GAS Propano LicuadoAlmacenaje Instrucciones GeneralesOperación Métodos DE Asar a LA ParrillaInstale EL Suministro DE GAS Instrucciones Sobre EL GASEspecificaciones Generales DE LA Tubería Prueba DE LAS Conexiones¿QUÉ ES EL GAS NATURAL? Tipo DE GASInstalación Transportable Preparativos Para LA Búsqueda DE FugasCompruebe QUE no Haya Fugas DE GAS Peligro Revise LA Manguera Flexible a LA Conexión DEL MúltipleVuelva a Instalar EL Panel DE Control VerifiqueFuncionamiento DEL Encendido Rápido Instrucciones DE OperaciónEncendido Encendido Rápido DEL Quemador PrincipalEncendido Manual DEL Quemador Principal Peligro Para ApagarPrecalentado Métodos Para AsarCocción Cubierta OFF Start MEDCómo Encender EL Quemador Lateral Peligro Consejos Prácticos Para AsarCómo Usar LA Estación Para Dorar Sear Station Encendido Manual DEL Quemador Lateral PeligroPara Usar LA Estación Para Dorar Sear Station Encendido DE Acción Rápida DEL Quemador Principal Adyacente Para Usar EL Ahumador Cómo Usar EL AhumadorLimpieza DEL Ahumador Encendido Rápido DEL Quemador DEL Ahumador Encendido DEL Quemador DEL Ahumador PeligroLa barbacoa USO DEL Asador Giratorio Encendido Manual DEL Quemador DEL AhumadorMedidas Preventivas Importantes Advertencias Operación Cómo Cocinar Almacenaje DEL Espetón DEL Asador GiratorioAlmacenaje DEL Motor DEL Asador Giratorio Encendido Rápido DEL Quemador DEL Asador Giratorio Encendido DEL Quemador DEL Asador GiratorioInstrucciones DE Operación Resolución DE Problemas CON EL Quemador Lateral Resolución DE ProblemasProblema Revisar Remedio Mantenimiento DEL Quemador Lateral Resolución DE Problemas CON EL Asador GiratorioMantenimiento DEL Quemador Lateral Resolución DE Problemas DE LA LUZ DEL ASA Resolución DE Problemas DEL Quemador Para DorarOperación DE LA LUZ DEL ASA Mallas Weber Contra Arañas E Insectos MantenimientoProcedimiento Para LA Limpieza DEL Quemador Principal Reemplace LOS Quemadores Principales 54MANTENIMIENTOMantenimiento Anual MANTENIMIENTO55Patrón DE LA Llama DEL Quemador Grill a GAZ Mises EN Garde Mises EN GardeAppareils a GAZ Propane Uniquement Instructions Generales Instructions Relatives AU GAZ Installation DE L’ALIMENTATION EN GAZSpécifications Générales Relatives À LA Canalisation Test DES RaccordsRetrait DU Panneau DE Commande Installation PortativeType DE GAZ QU’EST-CE QUE LE GAZ Naturel ?Instructions Relatives AU GAZ Vérifiez Remise EN Place DU Panneau DE CommandeUtilisation DU Bouton D’ALLUMAGE Instructions Pour L’UTILISATIONAllumage Bouton D’ALLUMAGE DU Bruleur PrincipalAllumage Manuel DU Bruleur Principal Pour EteindreCuisson Couverte PréchauffageDispositif Flavorizer Cuisson DirecteAllumage DU Bruleur Lateral Astuces & Conseils Utiles Pour LES GrilladesUtilisation DU Bruleur Sear Station Allumage Manuel DU Bruleur LateralPour Utiliser LE Brûleur Sear Station Allumage Automatique DES Bruleurs Principaux Adjacents Allumage DU Bruleur Sear StationAllumage Automatique DU Bruleur Principal Adjacent Allumage Manuel DU Bruleur Sear StationUtilisation DU Fumoir Pour Utiliser LE FumoirAllumage DU Bruleur DU Fumoir Avec LE Bouton Allumage DU Bruleur DU FumoirAllumage Manuel DU Bruleur DU Fumoir Precautions DE Securite Importantes Mises EN GardeUtilisation DE LA Rotissoire Utilisation Cuisson Stockage DE LA Broche DE LA RotissoireStockage DU Moteur DE LA Rotissoire ’ALLUMER LE Bruleur DE LA Rotissoire Allumage DU Bruleur DE LA RotissoireBouton D’ALLUMAGE DU Bruleur DE LA Rotissoire Instructions Pour L’UTILISATION Guide DE Depannage DU Bruleur Lateral Probleme Verification SolutionMaintenance DU Bruleur Lateral Maintenance DU Bruleur LateralGuide DE Depannage DE LA Rotissoire Le brûleur de la rôtissoire neDepannage DE L’ECLAIRAGE DE LA Poignee Depannage DU Bruleur a SaisirUtilisation DE L’ECLAIRAGE DE LA Poignee ENTRETIEN79 Procedure DE Nettoyage DU Bruleur PrincipalGrilles ANTI-ARAIGNEES/INSECTES Weber Fermez L’ARRIVÉE DE GAZRetirez LE Panneau DE Commande Remplacement DES Bruleurs PrincipauxEntretien Retrait DU Bruleur Sear Station Maintenance AnnuelleAspect DES Flammes DU Brûleur WEBER-STEPHEN Products CO Integre Summit S-460 Integre Summit S-660 For purchases made in Mexico Pour les achats effectués aux États-UnisPara compras hechas en México Pour les achats effectués au Mexique
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