Weber 89565 manual Operating Instructions

Page 19

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.

D.

C.

B.

A.

OFF

START/HI

MED.

LOW

 

 

 

 

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.

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.

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Contents GAS Grill Liquid Propane GAS Units only Wash hands after handling this product44160 México, C.P WARRANTY, GARANTÍA, GarantieCustomer Service Center Roselle Road, Suite Schaumburg, IL Customer Service CenterParts LIST, Liste DES PIÈCES, Lista DE Piezas Exploded View E/S-620 Exploded View List S-620 Lista DEL Diagrama DE DESPIECE, Liste DE LA Vision ÉclatéeExploded View S-650 8EXPLODED View List S-650 IR Burner Igniter WireASSEMBLY, ASSEMBLAGE, Ensamblaje ASSEMBLY, ASSEMBLAGE, Ensamblaje 650 AAA General Instructions GAS Line Piping Install GAS SupplyGeneral Specifications for Piping GAS InstructionsLeak Check Preparation What is Natural GAS?Portable Installation Type of GASCheck the Flexible Hose to Manifold Connection Check 620GAS Instructions Reinstall Control PanelOperating Instructions Snap Ignition Operation Grilling Tips & Helpful HintsTo Extinguish LightingMain Burner Snap Ignition Main Burner Manual LightingManually Lighting the Side Burner Lighting the Side BurnerLighting the Smoker Burner Using the SmokerTo Extinguish Manually Lighting the Smoker Burner Using the Rotisserie Important SafeguardsOperating CookingLighting Rotisserie Burner Lighting the Rotisserie BurnerRotisserie Burner Snap Ignition Operating Instructions Problem Check Cure Handle Light TroubleshootingRotisserie Troubleshooting Side Burner TroubleshootingTroubleshooting Side Burner MaintenanceSide Burner Maintenance Replace Main Burners 30MAINTENANCEMain Burner Cleaning Procedure Weber SPIDER/INSECT ScreensBurner Flame Pattern MAINTENANCE31Annual Maintenance Inspection and Cleaning of the SPIDER/INSECT ScreensGuía del Propietario de la Barbacoa de Gas Natural Únicamente Unidades DE GAS Propano Licuado ADVERTENCIAS33Peligro AdvertenciasMétodos DE Asar a LA Parrilla Instrucciones GeneralesAlmacenaje OperaciónInstalación DE LA Tubería DE GAS Instrucciones Sobre EL GASInstale EL Suministro DE GAS Especificaciones Generales DE LA TuberíaPreparativos Para LA Búsqueda DE Fugas Tipo DE GAS¿QUÉ ES EL GAS NATURAL? Instalación TransportableCompruebe QUE no Haya Fugas DE GAS Peligro Revise LA Manguera Flexible a LA Conexión DEL MúltipleVerifique Vuelva a Instalar EL Panel DE Control Instrucciones DE Operación Funcionamiento DEL Encendido Rápido Consejos Prácticos Para AsarEncendido Rápido DEL Quemador Principal EncendidoPara Apagar Encendido Manual DEL Quemador Principal PeligroEncendido Manual DEL Quemador Lateral Peligro Cómo Encender EL Quemador Lateral PeligroEncendido DEL Quemador DEL Ahumador Peligro Cómo Usar EL AhumadorPara Usar EL Ahumador Limpieza DEL AhumadorUSO DEL Asador Giratorio Encendido Manual DEL Quemador DEL AhumadorMedidas Preventivas Importantes Advertencias Cócción Encendido Rápido DEL Quemador DEL Asador Giratorio Encendido DEL Quemador DEL Asador GiratorioInstrucciones DE Operación Problema Revisar Remedio Resolución DE Problemas DE LA LUZ DEL ASAResolución DE Problemas CON EL Asador Giratorio Resolución DE Problemas CON EL Quemador LateralMantenimiento DEL Quemador Lateral Resolución DE ProblemasMantenimiento DEL Quemador Lateral Reemplace LOS Quemadores Principales MantenimientoMallas Weber Contra Arañas E Insectos Procedimiento Para LA Limpieza DEL Quemador PrincipalMantenimiento Anual 52MANTENIMIENTOPatrón DE LA Llama DEL Quemador Barbecue À GAZ Mises EN Garde Mises EN GardeAppareils a GAZ Propane Uniquement Instructions Generales Test DES Raccords Installation DE L’ALIMENTATION EN GAZInstructions Relatives AU GAZ Spécifications Générales Relatives À LA CanalisationPreparation DE LA Detection DES Fuites Installation PortativeType DE GAZ QU’EST-CE QUE LE GAZ Naturel ?Instructions Relatives AU GAZ Vérifiez Remise EN Place DU Panneau DE Commande OFF START/HI MED Instructions Pour L’UTILISATIONUtilisation DU Bouton D’ALLUMAGE Astuces & Conseils Utiles Pour LES GrilladesBouton D’ALLUMAGE DU Bruleur Principal AllumagePour Eteindre Allumage Manuel DU Bruleur PrincipalAllumage Manuel DU Bruleur Lateral Allumage DU Bruleur LateralAllumage DU Bruleur DU Fumoir Utilisation DU FumoirPour Utiliser LE Fumoir Nettoyage DU FumoirAllumage Manuel DU Bruleur DU Fumoir Precautions DE Securite Importantes Mises EN GardeUtilisation DE LA Rotissoire Cuisson ’ALLUMER LE Bruleur DE LA Rotissoire Allumage DU Bruleur DE LA RotissoireBouton D’ALLUMAGE DU Bruleur DE LA Rotissoire Différences par rapport au modèle 4 acheté Guide DE Depannage DU Bruleur Lateral Probleme Verification SolutionDepannage DE L’ECLAIRAGE DE LA Poignee Guide DE Depannage DE LA RotissoireMaintenance DU Bruleur Lateral Maintenance DU Bruleur LateralGuide DE Depannage Grilles ANTI-ARAIGNEES/INSECTES Weber 72MAINTENANCEProcedure DE Nettoyage DU Bruleur Principal Remplacement DES Bruleurs PrincipauxAspect DES Flammes DU Brûleur Maintenance AnnuelleWEBER-STEPHEN Products CO By e-mail / Por correo electrónico / Par e-mail Para compras hechas en México For purchases made in the U.SPour les achats effectués aux États-Unis For purchases made in Mexico