Weber 54381 manual Grilling Methods, Direct Method Indirect Method

Page 67

GRILLING METHODS

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 heat, or arrange the heat 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 Method

Indirect Method

Direct Method

The direct method, similar to broiling, means the food is grilled directly over the heat source. For even grilling, food should be turned once.

The direct method is best for relatively small, tender pieces of food that cook quickly, such as hamburgers, steaks, chops, boneless chicken pieces, fish fillets, shellfish, and sliced vegetables. Direct grilling 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 grilling the food at a lower temperature. You can finish grilling fast- cooking foods by the direct method; use the indirect method for longer-cooking foods.

To set up your gas grill for direct grilling, preheat the grill with all burners on high. Place food on the cooking grate, 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 Method

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 your gas grill for indirect cooking, 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.

The indirect method is best for larger, tougher foods that require longer cooking times, such as roasts, whole chickens, and ribs.

To set up your gas grill for indirect grilling, preheat the grill with all burners on high. 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 drip pan to keep drippings from burning. The drippings can be used to make gravies or sauces.

3

Page 66 Page 68
Image 67
Page 66 Page 68
Contents GAS Grill Liquid Propane GAS Units only Table of Contents EXPLODEDv View 310 Diagrama DE Despiece 310 VUE Eclatee Bottom Panel Panel inferior Panneau inférieur Wire Clips Grapas de alambreThermometer Bezel Shroud Cubierta Etui Handle Asa Poignée Warming RackWarranty General Instructions Canadian InstallationOperating Storage AND/OR Nonuse Canadian Liquid Propane Cylinder Requirements GAS InstructionsSafe Handling Tips for Liquid Propane GAS Cylinders Liquid Propane Cylinder RequirementsLiquid Propane Cylinder Important LP Cylinder InformationLeak Check Preparation Check that all Burner Valves are OffConnect the Hose to the Cylinder GAS InstructionsCheck for GAS Leaks Remove Control Knobs & Control Panel for Leak TestingRefilling the Liquid Propane Cylinder Reinstall Control PanelCheck Electronic Igniter Inspection Before Using the GrillFuel Level SLIDE-OUT Grease Tray and Disposable Drip PANElectronic Ignition System Main Burner Ignition & UsageMain Burner Ignition To ExtinguishMain Burner Manual Ignition Covered Cooking Grilling Tips & Helpful HintsPreheating Flavorizer SystemProblem TroubleshootingCleaning MaintenanceWeber SPIDER/INSECT Screens Control Panel Removal Burner Tubes Cleaning or ReplacementBurner Tube Reinstallation Burner Tube CleaningBurner Tube Removal Electronic Ignition System Operations Wire End & Terminal Color Burner TubeInspection and Cleaning of the Spider/Insect Screens Annual MaintenanceBurner Flame Pattern Barbacoa DE GAS Únicamente Unidades DE GAS Propano Licuado AdvertenciasPeligro AdvertenciasInstrucciones Sobre EL GAS Tabla DE ContenidoEE.UU GarantíaOperación DE LA Barbacoa Instrucciones GeneralesPara Compras Hechas EN México Instalación CanadienseRequisitos de los Cilindros de Propano Licuado Instrucciones Sobre EL GASEl Cilindro de Propano Licuado Preparativos Para LA Búsqueda DE FugasConecte la Manguera al Cilindro Detección DE Fugas DE GAS Peligro Verifique Cómo Recargar EL Cilindro DE Propano LicuadoReinstale el Panel de Control Inspección DE LA Manguera Antes DE Utilizar LA BarbacoaNivel DE Combustible Inspección DEL Encendedor ElectrónicoSistema de Encendido Electrónico Encendido Y USO DEL Quemador PrincipalEncendido DEL Quemador Principal Para ApagarEncendido Manual DEL Quemador Principal Peligro Pringues Y Grasa Consejos Prácticos Para AsarPrecalentado Cocción CubiertaProblemaverifique Solución Resolución DE ProblemasLimpieza MantenimientoMallas Weber Contra Arañas E Insectos Retiro del Panel de Control Limpieza O Reemplazo DE LOS Tubos QuemadoresReinstalación del Tubo Quemador Detección DE Fugas DE GASRetiro del Tubo Quemador Limpieza de los Tubos QuemadoresColor de los extremos de los cables y de los terminales Operaciones DEL Sistema DE Encendido ElectrónicoTubo quemador Patrón de la Llama del Quemador Mantenimiento AnualGrill a GAZ Mises EN Garde Mises EN GardeAppareils a GAZ Propane Uniquement Instructions Relatives AU GAZ Table DES MatieresGarantie Stockage ET/OU Inutilisation Installation AU CanadaGeneralites UtilisationExigences Relatives à la Bouteille de Propane Liquide Instructions Relatives AU GAZPreparation DE LA Detection DES Fuites Informations Importantes Relatives LA Bouteille DE PLVérifiez que Toutes les Valves des Brûleurs Sont Fermées Connectez le Tuyau à la Bouteille Detection DES Fuites DE GAZ Rechargement DE LA Bouteille DE Propane Liquide Réinstaller le Panneau de CommandeVérifiez Inspection DU Tuyau Avant D’UTILISER LE GrillNiveau DE Combustible Inspection DE L’ALLUMEUR ElectroniqueSystème d’Allumage Électronique Allumage & Utilisation DU Bruleur PrincipalAllumage DU Bruleur Principal Pour EteindreAllumage Manuel DU Bruleur Principal Ecoulements DE JUS ET DE Graisses Conseils & Astuces Pour LA GrilladePréchauffage Cuisson CouverteDepannage Problemeverification SolutionGrilles ANTI-ARAIGNEES/INSECTES Weber NettoyageRetrait du Panneau de Commande Nettoyage OU Remplacement DES Tubes DU BruleurRetrait du Tube du Brûleur Réinstallation du Tube du BrûleurNettoyage du Tube du Brûleur Guide DE Cablage DU Module DE L’ALLUMEUR Utilisation DU Systeme D’ALLUMAGE ElectroniqueAspect des Flammes du Brûleur Maintenance AnnuelleMemo WEBER-STEPHEN Products LLC Weber GAS Grill Cookbook Grilling & Food Safety ContentsWeber Grilling Basics What YOU Need to Know Direct Method Indirect Method Grilling MethodsMarinated Flank Steak THREE-PEPPER SteakMakes 4 servings Baby Back Ribs with Spiced APPLE-CIDER MOP Savory Herbed SteakLEG of Lamb Spicy Lamb KabobsPounds lean lamb, cut into 1-1/2 cubes PECAN-STUFFED Pork Chops Rack of LambRemove wooden picks before serving Makes 6 servings Large clove garlic, minced Olive oil Teaspoon paprika Ricotta ChickenDivided Tablespoons minced parsleyWeber Tip Chicken FajitasSEA Bass with Roasted Pepper Vinaigrette Salmon Steak Kyoto Shrimp Kabobs With Curry ButterOlive oil With Ratatouille Roasted Tomatoes StuffedParadise Grilled Grilled Stuffed PotatoesBeef Grilling GuidePork Fish & Seafood PoultryVegetables Méthodes DE Cuisson AU Barbecue ContientsNotions DE Base Weber Pour Grillades Conseils Utiles Pour Réussir VOS GrilladesMéthode Directe Méthode De Cuisson Indirecte Méthode DirecteBifteck DE Flanc Mariné Biftecks AUX Trois PoivresCuiller à ml de sauce Worcestershire Biftecks AUX Fines Herbes Tasse 125 ml d’huile d’olive ou de cuisson Brochettes D’AGNEAU ÉpicéesGigot D’AGNEAU Retourner les brochettes à mi-cuisson. Donne 4 à 6 portionsCôtelettes DE Porc Farcies AUX Pacanes Carré D’AGNEAUPoulet AU Fromage Ricotta La salsa Donne 6 portions Fajitas AU PouletConseil Weber Perche DE MER Avec UNE Vinaigrette DE Poivron Roti Darne DE Saumon Kyoto Brochettes DE Crevettes ET Beurre AU CurryEnfiler les crevettes sur six brochettes de Ratatouille Farce DE Tomate Roti AvecParadis Griller Pommes DE Terre Farcies GrilléesPorc Guide DE Cuisson AU BarbecueRôtis et l’agneaux sont une définition Usda BoeufFilets Et De Poisson Et Fruits De Mer VolailleLégumes Contenido Método Directo Método Indirecto Método DirectoPara 4 personas Filetes a LAS Tres PimientasFiletes DE Lomo Marinados Para 6 personasCostillas Dorsales CON Salsa Picante DE Sidra Filetes a LAS Hierbas DE AjedreaTazas de cidra 1/4 taza de chalotes Pierna DE Cordero Kabobs Ó Brochetas DE Cordero CON EspeciasKg de cordero magro, cortado en pedazos de 3 4 cm Diente de ajo machacado Costillar DE CorderoChuletas DE Cerdo CON Relleno DE Nueces Cucharadita de sal Una pizca de pimienta recién molidaPollo AL Queso Ricotta Consejo Weber Fajitas DE PolloRóbalo Ó Similar CON Pimientos a LA Vinagreta Filete DE Salmón DE Kioto Brochetas DE Langostinos CON Mantequilla AL CurryCON Ratatouille Tomates Rellenos AsadosParaíso a LA Parrilla Papas Rellenas LA ParrillaCarne de Ternera Guia Para LA CocciónCerdo Pescado y Mariscos AvesVerduras
Top Page Image Contents