Weber 42095 manual Operating Instructions, Indirect cooking

Operating Instructions

Grilling Tips & Helpful Hints

Indirect cooking	•	Always preheat the grill before cooking. Set all burners
The Indirect Method is similar to roasting, but with the		on HIGH heat and close lid; heat for 10 minutes, or until
added benefits of that grilled texture, flavor, and		thermometer registers 500˚-550˚F (260˚-288˚C).
appearance you can’t get from an oven. To set up for	•	Sear meats and cook with the lid down for perfectly
Indirect cooking, gas burners are lit on either side of the		grilled food every time.
food but not directly beneath it. Heat rises, reflects off the	•	Grilling times in recipes are based on 70˚F (20˚C)
lid and inside surfaces of the grill, and circulates to slowly		weather and little or no wind. Allow more cooking time
cook the food evenly on all sides, much like a convection		on cold or windy days, or at higher altitudes. Allow less
oven, so there’s no need to turn the food.		cooking time in extremely hot weather.
Use the Indirect method for foods that require 25 minutes	•	Grilling times in charts and recipes are approximate.
or more of grilling time or that are so delicate that direct		Times can vary because of the weather, or the amount,
exposure to the flame would dry them out or scorch them.		size and shape of the food being grilled.
Examples include roasts, ribs, whole chickens, turkeys,	•	The temperature of your Summit® gas grill may run
and other large cuts of meat, as well as delicate fish fillets.		hotter than normal for the first few uses.
To set up your gas grill for Indirect cooking, preheat the	•	Grilling conditions may require the adjustment of the
grill with all burners on High. Then adjust the burners on		burner controls to attain the correct cooking
each side of the food to the temperature noted in the		temperatures.
recipe and turn off the burner(s) directly below the food.	•	In general, large pieces of meat will require more
For best results, place roasts, poultry, or large cuts		cooking time per pound than small pieces of meat.
of meat on a roasting rack set inside a disposable heavy-		Foods on a crowded cooking grate will require more
gauge foil pan. For longer cooking times, add water to the		cooking time than just a few foods. Foods grilled in
foil pan to keep drippings from burning. The drippings can		containers, such as baked beans, will require more time
be used to make gravies or sauces.		if grilled in a deep casserole rather than a shallow
		baking pan.
	•	Trim excess fat from steaks, chops and roasts, leaving
		no more than a scant 1⁄4 inch of fat. Less fat makes
		cleanup easier, and is a virtual guarantee against
		unwanted flare-ups.
	•	Foods placed on the cooking grate directly above
		burners may require turning or moving to a less hot
		area.
	•	Use tongs rather than a fork for turning and handling
		meats to avoid losing natural juices. Use two spatulas for
		handling large whole fish.
	•	If an unwanted flare-up should occur, turn all burners to
		OFF and move food to another area of the cooking
		grate. Any flames will quickly subside. After flames
		subside, relight the grill. NEVER USE WATER TO
		EXTINGUISH FLAMES ON A GAS GRILL.
	•	Some foods, such as a casserole or thin fish fillets, will
		require a container for grilling. Disposable foil pans are
		very convenient, but any metal pan with ovenproof
		handles can also be used.
	•	Always be sure the bottom tray and grease catch pan
		are clean and free from debris.
	•	Do not line the funnel-shaped bottom tray with foil. This
		could prevent the grease from flowing into the grease
		catch pan.
	•	Using a timer will help to alert you when “well-done” is
		about to become “over-done.”

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