Weber PL - PG. 59 57205 manual Grilling Tips & Helpful Hints, Tips & Hints

GRILLING TIPS & HELPFUL HINTS

TIPS & HINTS

•Always preheat the grill before cooking. Set all burners

on high heat and close lid; preheat for 10 minutes, or until thermometer registers 500° – 550°F (260° – 290°C).

•The temperature of your gas grill may run hotter than normal for the first few uses.

•Recipe grilling times are based on outside temperatures of 70°F (20°C) and little or no wind. Allow for more cooking time on cold or windy days, or at higher altitudes. Allow for less cooking time in extremely hot weather.

•Grilling conditions may require adjustment of the burner controls to attain the correct cooking temperatures.

•Sear meats and cook with the lid down for perfectly grilled food every time.

•Crowding food onto a cooking grate means more time will be required to cook the food.

•Trim excess fat from steaks, chops, and roasts, leaving no more than a scant ¼ inch (6.4 mm) of fat. Less fat makes cleanup easier, and is a virtual guarantee against unwanted flare-ups.

•In general, large pieces of meat will require more cooking time per pound than small pieces of meat.

•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.

•Foods in containers, such as baked beans, will require more time if grilled in a deep casserole than in a shallow baking pan.

•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.

•Always be sure the slide-out grease tray and catch pan are clean and free from debris.

•Do not line the slide-out grease tray with foil. This could prevent the grease from flowing into the catch pan.

•If an unwanted flare-up should occur, turn all burners 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.

•Using a timer will help to alert you when “well done” is about to become “overdone.”

PREHEATING

Preheating the grill before grilling is important. To preheat: Light your grill according to the instructions in the Owner’s Guide; then turn all burners to start/high () position, close the lid, and preheat 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. After preheating, you can adjust the individual burners as desired.

mWARNING: Should the burners go out while grill is in operation, turn all gas valves off. Open the lid and wait five minutes before attempting to relight grill, using the igniting instructions.

COVERED COOKING

All grilling is done with the lid down to provide uniform, evenly circulated heat. With the lid closed, the 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

The closed lid and Flavorizer® bars produce that “outdoor” flavor in the food. 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, the Flavorizer® bars, and the flexible temperature controls, uncontrolled flare-ups are virtually eliminated, because YOU control the flames.

DRIPPINGS AND GREASE

Because of the special design of the Flavorizer® bars and burners, excess fats are directed down the slide-out grease tray and into the catch pan. Disposable drip pans that fit the catch pan are available.

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