Weber 42097 manual Operating Instructions, Grilling Tips & Helpful Hints, Indirect cooking

	Operating Instructions
		Grilling Tips & Helpful Hints
Indirect cooking
The Indirect Method is similar to roasting, but with the		• Always preheat the grill before cooking. Set all burners
added benefits of that grilled texture, flavor, and
			on HIGH heat and close lid; heat for 10 minutes, or until
appearance you can’t get from an oven. To set up for
			thermometer registers 500˚-550˚F (260˚-288˚C).
Indirect cooking, gas burners are lit on either side of the
		•	Sear meats and cook with the lid down for perfectly
food but not directly beneath it. Heat rises, reflects off the
			grilled food every time.
lid and inside surfaces of the grill, and circulates to slowly
		•	Grilling times in recipes are based on 70˚F (20˚C)
cook the food evenly on all sides, much like a convection
			weather and little or no wind. Allow more cooking time
oven, so there’s no need to turn the food.
			on cold or windy days, or at higher altitudes. Allow less
Use the Indirect method for foods that require 25 minutes
			cooking time in extremely hot weather.
or more of grilling time or that are so delicate that direct
		•	Grilling times in charts and recipes are approximate.
exposure to the flame would dry them out or scorch them.
			Times can vary because of the weather, or the amount,
Examples include roasts, ribs, whole chickens, turkeys,
			size and shape of the food being grilled.
and other large cuts of meat, as well as delicate fish fillets.
		•	The temperature of your Summit® gas grill may run
To set up your gas grill for Indirect cooking, preheat the			hotter than normal for the first few uses.
grill with all burners on High. Then adjust the burners on
		•	Grilling conditions may require the adjustment of the
each side of the food to the temperature noted in the
			burner controls to attain the correct cooking
recipe and turn off the burner(s) directly below the food.
			temperatures.
For best results, place roasts, poultry, or large cuts
		•	In general, large pieces of meat will require more
of meat on a roasting rack set inside a disposable heavy-
			cooking time per pound than small pieces of meat.
gauge foil pan. For longer cooking times, add water to the
			Foods on a crowded cooking grate will require more
foil pan to keep drippings from burning. The drippings can
			cooking time than just a few foods. Foods grilled in
be used to make gravies or sauces.
			containers, such as baked beans, will require more time
			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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