Weber 59765 Grilling Tips & Helpful Hints, Preheating the Barbecue, Cooking Methods

GRILLING TIPS & HELPFUL HINTS

PREHEATING THE BARBECUE

Your Weber® gas barbecue is an energy-efficient appliance. It operates at an economical, low BTU rate. Preheating the barbecue before grilling is important. Light your gas barbecue according to the instructions in this Owner’s Guide. To preheat: after lighting, turn all burners to START/HI, close the lid, and heat until the temperature reaches between 500° and 550° F (260° and 290° C), the recommended broiling temperature. This will take 10 to 15 minutes depending on conditions such as air temperature and wind.

Note: For the first few uses of your barbecue, the temperature inside the cookbox may be hotter than shown in your cookbook because the surfaces of the cookbox are still reflective. Cooking conditions, such as wind and weather, may require the adjustment of burner controls to obtain the correct cooking temperatures.

If burners go out during cooking, open the lid, turn off the burner(s), and wait five minutes before relighting.

mWARNING: Do not move the Weber® gas barbecue when operating or while the barbecue is hot. ◆

COOKING 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. With the direct method, which is similar to broiling, the food is cooked directly over the fire. With the indirect method, fire is arranged on either side of the food. The indirect method is similar to roasting, but

with the added benefits of that grilled texture, flavour, and appearance you can’t get from cooking with an oven. Using the right method is the shortest route to great results—and the best way to ensure a safe degree of doneness.

With each method, you can adjust the burners as desired. The control settings — HIGH, MEDIUM, LOW, or OFF — are described in the chart to the right. For example, to sear steaks, set both burners to HIGH, then to complete cooking, set both burners to LOW.

For more ideas, refer to the recipes in the grilling guide included with this barbecue.

Note: Cooking conditions, such as wind and weather, may require the adjustment of burner controls to obtain the correct cooking temperatures. ◆

GRILLING BASICS

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 barbecue 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 ten to fifteen minutes of barbecuing.

Don’t forget to regularly brush off your cooking grate and clean out the drip pan under the barbecue.

For more barbecuing tips and recipes, visit www.weber.com®. ◆

BEEF	Thickness/Weight	Approximate Grilling Time
Steak: fillet, rump or entrecote	2 cm (3/4 in) thick	6 to 8 minutes High
	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, Barbecue 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
Pork	Thickness/Weight	Approximate Grilling Time
Chop: rib, loin, or shoulder	2 – 2.5 cm (3/4 to 1 inch) thick	10 to 15 minutes; sear 6 minutes High, barbecue 4 to 8 minutes Low
	3 – 4 cm (1-1/4 to 1-1/2 in) thick	14 to 18 minutes; sear 8 minutes High, barbecue 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, barbecue 4 to 6 minutes Low
Sausage		25 to 30 minutes Low
Poultry	Thickness/Weight	Approximate Grilling Time
Chicken breast, boneless, skinless	175 g (6 oz)	8 to 12 minutes Medium
Chicken, half	550 – 675 g (1-1/4 to 1-1/2 lb)	1 to 1-1/4 hours Low
Chicken pieces, bone-in breast/wing		30 to 40 minutes Low
Chicken pieces, bone-in leg/thigh		40 to 50 minutes Low
Fish & Seafood	Thickness/Weight	Approximate Grilling Time
Fish, fillet or slice	3 – 4 cm (1/4 to 1/2 in) thick	3 to 5 minutes High
	1 – 2.5 cm (1/2 to 1 in) thick	5 to 10 minutes High
	2.5 – 3 cm (1 to 1-1/4 in) thick	10 to 12 minutes High
Prawns		2 to 5 minutes High
Fish, whole	450 g (1 lb)	15 to 20 minutes Medium
	1 kg (2 to 2 1/2 lb)	20 to 30 minutes Medium
VEGETABLES	Thickness/Weight	Approximate Grilling Time
Asparagus		6 to 8 minutes Medium
Corn on the cob, husked		10 to 12 minutes Medium
Corn on the cob, in husk		25 to 30 minutes Medium
Garlic, whole		45 to 60 minutes Low
Mushroom: shiitake or button		8 to 10 minutes Medium
Mushroom: chestnut, cups or flats		12 to 15 minutes Medium
Onion, 1.27 cm (1/2 in) slices		8 to 12 minutes Medium
Potato, 1.27 cm (1/2 in) slices		14 to 16 minutes Medium
Aubergine, 1.27 cm (1/2 in) slices		8 to 10 minutes Medium

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