Grilling Tips & Helpful Hints; Preheating; Covered Cooking; Drippings And Grease - Weber SUMMIT GRILL CENTER 56568 Owner's Manual

more cooking time on cold or windy days, or at higher altitudes. Allow less cooking
time in extremely hot weather.
food being grilled.
cooking temperatures.
pieces of meat. Foods on a crowded cooking grate will require more cooking time
than just a few foods. Foods grilled in containers, such as baked beans, will require
more time if grilled in a deep casserole rather than a shallow baking pan.
(6.4 mm) of fat. Less fat makes cleanup easier, and is a virtual guarantee against
unwanted flare-ups.
moving to a less hot area.
juices. Use two spatulas for handling large whole fish.
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.
Disposable foil pans are very convenient, but any metal pan with ovenproof handles
can also be used.
debris.
flowing into the catch pan.

PREHEATING

®
Your Weber gas barbecue is an energy-efficient appliance. It operates at an economical
low BTU rate. Preheating the grill before grilling is important. Light your grill 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.
OFF START/HI
1
You can adjust the individual burners as desired. The control settings are OFF,
START/HI, MEDIUM, or LOW (1).
Note: For the first few uses of your grill, 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 adjustment of
burner controls to obtain the correct cooking temperatures.
Note: If grill loses heat while cooking, refer to the troubleshooting section of this manual.
WARNING: Do not move the Weber
operating or while barbecue is hot.
If burners go out during cooking, turn all burner knobs off and wait five minutes
before relighting.

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.
24
GRILLING TIPS & HELPFUL HINTS
MEDIUM LOW
® gas barbecue when

DRIPPINGS AND GREASE

The Flavorizer ® bars are designed to "smoke" the correct amount of drippings for
flavorful cooking. Excess drippings and grease will accumulate in the catch pan under
the slide-out grease tray. Disposable foil drip pans are available that fit the catch pan.
WARNING: Check the slide-out grease tray and catch pan
for grease build-up before each use. Remove excess grease
to avoid a grease fire in the slide-out grease tray.
®
FLAVORIZER SYSTEM
When meat juices drip from the food onto the specially angled Flavorizer
they create smoke that gives foods an irresistible barbecued flavor. Thanks to the
unique design of the burners, Flavorizer
uncontrolled flare-ups are virtually eliminated, because YOU control the flames. Because
of the special design of the Flavorizer
through the slide-out grease tray into the grease catch pan.

SEAR STATION

®
Your Weber ® gas barbecue may include a sear burner for searing thin meats and fish.
The Sear Station ® burner has an ON or OFF control setting (2) that works with the two
adjacent main burners. With the sear and adjacent burners, you can effectively sear
meats while using other cooking areas for cooking with moderate heat (refer to "SEAR
STATION ® IGNITION & USAGE").
OFF
2
®
® bars and the flexible temperature controls,
® bars and burners, excess fats are directed
APAGADO
ARRÊTÉ
ON
bars,