Weber Gas Burner manual Cooking Tips Helpful Hints

COOKING TIPS &

HELPFUL HINTS

■Always preheat the barbecue before cooking. Set all burners on HIGH heat and close lid; heat until thermometer reaches 555°F.

■Sear meats and cook with the lid down for perfectly cooked food every time.

■Cooking times in recipes are based on 70˚F (20˚C) weather and little or no wind. Allow more cooking time on cold or windy days, less cooking time in extremely hot weather.

■Cooking times in charts and recipes are approximate. Times can vary because of the weather, or the amount, size and shape of the food being cooked.

■In general, small pieces of meat will require more cooking time per pound than large pieces of meat. Foods on a crowded cooking grate will require more cooking time than just a few foods. Foods cooked in containers, such as baked beans, will require more time if cooked in a deep casserole rather than a shallow baking pan.

■Cooking times in charts and recipes for meat, poultry and fish have been tested with the foods at refrigerator temperature.

■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 cooking grate directly above burners may require turning or moving to a less hot area. Most foods should be placed in center of cooking grate.

■The handy VieluxeTM Thermometer is an instant- read thermometer. It lets you keep tabs on the cooking temperature inside the barbecue.

■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 cooking grate. Any flames will quickly subside. After flames subside, relight the grill. NEVER USE WATER TO EXTINGUISH FLAMES ON A GAS BARBECUE.

■Some foods, such as a casserole or thin fish fillets, will require a container for cooking. 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.”

■The temperature of your Vieluxe Gas Barbecue may run hotter than normal for the first few uses, until the reflective surfaces become dull.

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