Weber 41995 manual Operating Instructions, Grilling Methods

Operating Instructions

Grilling Methods	Direct cooking
	The Direct Method, similar to broiling, means the food is
NOTE: If grill looses heat while cooking refer to the	cooked directly over the heat source. For even cooking,
troubleshooting section of this manual.	food should be turned once halfway through the grilling
You can adjust the Left and Right burners in each burner	time.
set as desired. The control settings are High (H), Medium	Use the Direct method for foods that take less than 25
(M), Low (L), or Off (O).	minutes to cook: steaks, chops, kabobs, sausages,
If burners go out during cooking, turn off all burners	vegetables, and more.
and wait 5 minutes before relighting.	Direct cooking is also necessary to sear meats. Searing
WARNING: Check the bottom tray and catch pan for	creates that wonderful crisp, caramelized texture where
grease build-up before each use. Remove excess	the food hits the grate. It also adds great color and flavor to
grease to avoid a grease fire in the bottom tray.	the entire surface. Steaks, chops, chicken breasts, and
	larger cuts of meat all benefit from searing.
Preheating the grill before grilling is important. Light your	To sear meats, place them over Direct High heat for 2 to 5
Summit® gas grill according to the instructions in this	minutes per side. Smaller pieces require less searing time.
Owner’s Manual. Turn both burners in each burner set	Usually after searing you finish cooking the food at a lower
to High (HH), close the lid, and preheat grill with the lid	temperature. You can finish cooking fast-cooking foods by
down until grill thermometer reaches 550ºF. This is the	the Direct method; use
recommended broiling temperature.	the Indirect method for longer-cooking foods.
	To set up your gas grill for Direct cooking, preheat the grill
Preheating	with all burners on High. Place food on the cooking grate,
Preheating the grill before grilling is very important. Light	and then adjust all burners to the temperature noted in the
your Summit® gas grill according to the instructions in your	recipe. Close the lid of the grill and lift it only to turn food or
Owner’s Manual. Close the lid and wait until the	to test for doneness at the end of the recommended
thermometer in your lid reaches 500˚-550˚F (260˚-288˚C).	cooking time.
This will take approximately 10 to 15 minutes, depending
on outside temperatures.	Indirect cooking
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.

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