Weber 38026 manual Operating Instructions, Grilling Methods, Direct Cooking, Flavorizer system

Page 13

OPERATING INSTRUCTIONS

13

 

 

GRILLING METHODS

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

You can adjust the Left and Right burners in each burner set as desired. The control settings are High (H), Medium (M), Low (L), or Off (O).

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 both burners in each burner set to High (HH), 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.

Flavorizer® system

When meat juices drip from the food onto the specially angled Flavorizer® bars, they create smoke that gives foods an irresistible barbecued fl avor. Thanks to the unique design of the burners, Flavorizer® bars and the fl exible temperature controls, uncontrolled fl are-ups are virtually eliminated, because YOU control the fl ames. 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 fl avor to the entire surface. Steaks, chops, chicken breasts, and larger cuts of meat all benefi t 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 fi nish cooking the food at a lower temperature. You can fi nish 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 High. 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.

Image 13
Contents LP US English Summit GAS GrillLiquid Propane GAS Units only Customer Service Center Roselle Road, Suite Schaumburg, IL WarrantyFor replacement parts call General Instructions For Installation in CanadaStorage AND/OR Nonuse OperatingGrilling Methods Cleaning Important LP Cylinder Information Connecting the Liquid Propane CylinderCheck That ALL Burner Valves are OFF To Connect the hose to the cylinderCheck for GAS Leaks Remove Control Panel GAS InstructionsCheck for GAS Leaks GAS Instructions Gold B4 Reinstall Control PanelChecking the Fuel Level in Your Tank Refilling the Liquid Propane CylinderSafe Handling Tips for Liquid Propane GAS Cylinders Removal of the LP cylinderLiquid Propane Cylinder requirements Liquid Propane LP CylindersCanada Liquid Propane Cylinder requirements Grilling Methods Operating InstructionsDirect Cooking Flavorizer systemGrilling Tips & Helpful Hints Indirect CookingCrossover Ignition System LightingTo Extinguish Manual LightingOperating Instructions Lighting only the side burner Side Burner Lighting InstructionsLighting the side burner if the main burners are lit Cleaning the smoker Using the SmokerTo use the smoker Lighting the Smoker Burner Manually Lighting the Smoker Burner Operating Instructions Install the motor bracket Rotisserie AssemblyAttach the motor Put the spit forks on the rotisserie shaftCooking Using the Rotisserie Important SafeguardsLighting the Rotisserie Burner To Extinguish Manually Lighting the Rotisserie Burner Operating Instructions Main and Smoker Troubleshooting Side Burner Maintenance Side Burner TroubleshootingRotisserie Troubleshooting Annual Maintenance MaintenanceInspection and cleaning of the Spider/Insect screens Weber Spider /INSECT ScreensMain Burner Flame Pattern Main Burner Cleaning ProcedureReplace Main Burners Turn off the gas supplyMaintenance Maintenance Replace Igniter Batteries Crossover Ignition System Operations