Weber 120, 100, 220, 200 Troubleshooting, Grilling Guide, Approximate Grilling Time, Beef, Pork

TROUBLESHOOTING

Problem	Check	Cure
Burner burns with a yellow or orange flame, in	Inspect Weber® Insect / Spider screen for possible	Clean Weber® Insect / Spider screen. (See “Annual
conjunction with the smell of gas.	obstructions. (Blockage of holes.)	Maintenance” section)
Burner does not light, or flame is low in HIGH	Is butane/propane cartridge/cylinder fuel low or empty?	Replace butane/propane cartridge/cylinder.
position.
	Does the burner light with a match?	If you can light the burner with a match, then check the
		ignition system.
Experiencing flare-ups:	Are you preheating barbecue in the prescribed	Clean thoroughly. (See “Cleaning” section)
	manner?
m CAUTION: Do not line the bottom tray with	Is the cooking grate heavily coated with burned-on	Clean bottom tray.
aluminum foil.	grease?
Burner flame pattern is erratic. Flame is low when	Are burners clean?	Clean burner. (See “Annual Maintenance” section)
burner is on HIGH. Flames do not run the whole
length of the burner tube.
Inside of lid appears to be “peeling.” (Resembles	The lid is cast aluminum, not paint. It cannot “peel”.	Clean thoroughly. (See “Cleaning” section)
paint peeling.)	What you are seeing is baked on grease that has
	turned to carbon and is flaking off.
	THIS IS NOT A DEFECT.
Burner does not light when igniter button is	Is burner tube positioned too far away from the igniter	Check that the burner tube is positioned correctly over
pushed.	box?	the ignition box. (See Maintenance - “Replacing the
		Burner Tube”)
Burner flame does not ignite completely around	Are the burner ports clean and fully open?	Clean burner. (See “Annual Maintenance” section)
the burner tube.		Use a small paper clip to unclog any dirty ports.

If problems cannot be corrected using these methods, please contact the Customer Service Representative in your area using the contact information on our web site. Log onto www.weber.com®.

You must preheat the grill before you cook on it. First, open the lid and follow lighting instructions. Close the lid and let the grill heat for about 10 minutes. Then you will be ready to grill.

A light coating of oil will help brown your food evenly and keep it from sticking to the cooking grate. Always brush or spray oil onto your food, not directly onto the cooking grate.

We suggest that you grill with the lid down. Why? Because it reduces the chance of flare-ups, and cooks your food faster and more evenly.

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 10 to 15 minutes of grilling.

GRILLING GUIDE

	Cut	Thickness and/or Weight	Approximate Grilling Time
	Steak: fillet, rump	2 cm (3/4 in) thick	6 to 8 minutes High
Beef	or entrecote	2.5 cm (1 in) thick	8 to 10 minutes High
		2.5 – 3 cm (1 to 1-1/2 in) thick	14 to 16 minutes; sear 10 minutes High,
			Grill 4 to 6 minutes Low
	Kebab	2.5 – 3 cm (1 to 1-1/2 in) cubes	10 to 12 minutes Medium
	Beefburger or rissole	2 cm (3/4 in) thick	8 to 10 minutes Medium
	Chop: rib, loin, or shoulder	2–2.5 cm (3/4 to 1 inch) thick	10 to 15 minutes; sear 6 minutes High,
			grill 4 to 8 minutes Low
		3–4cm (1-1/4 to 1-1/2 in) thick	14 to 18 minutes; sear 8 minutes High,
Pork			grill 6 to 10 minutes Low
	Loin, boneless	2–2.5 cm (3/4 to 1 in) thick	10 to 12 minutes; sear 6 minutes High,
			grill 4 to 6 minutes Low
	Sausage		25 to 30 minutes Low
	Chicken breast, boneless,	175 g (6 oz)	8 to 12 minutes Medium
	skinless
Poultry	Chicken, half	550 – 675g (1-1/4 to 1-1/2 lb)	1 to 1-1/4 hours Low
	Chicken pieces, bone-in		30 to 40 minutes Low
	breast/wing
	Chicken pieces, bone-in		40 to 50 minutes Low
	leg/thigh