Weber Spirit E-310 Manual

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Owner's manual (80 pages)

Assembly manual (12 pages)

User manual (41 pages)

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Page 1 Cooking with Weber Spirit E-310 ® ® Gas Barbecue for Australia...
Page 2 Weber may require proof of the date of purchase of the Weber barbecue and therefore the consumer should retain the sales docket and return the Weber Customer Care Card immediately.
Page 3 CONTENTS We’d like to introduce you to your new Weber ® Spirit ® barbecue I already know how to barbecue. Why should I read this book? Why should I barbecue with the lid down? Get to know your barbecue The porcelain enamel lid Cooking grills ®...
Page 4: I Already Know How To Barbecue. Why Should I Read This Book
We’d like to introduce you to your new Weber Spirit barbecue ® ® I already know how to barbecue. Why should I barbecue with the lid down? Why should I read this book? This is one of the greatest things about your Your Weber Spirit is different to other barbecues new Weber Spirit.
Page 5: The Porcelain Enamel Lid
Get to know your barbecue The porcelain enamel lid Flavorizer bars ® Cooking grills Cleaning system...
Page 6 There it sizzles and smoulders, creating all that wonderful barbecue smoke. But best of all, cooking with the lid down is the only way to get that famous Weber flavour when The Flavorizer bars also prevent fat dropping from barbecuing.
Page 7 Direct Cooking Indirect Cooking...
Page 8: The Direct Cooking Method
– steaks, chicken, chops and sausages – ® but with Weber’s lid down cooking system, your barbecue can also produce amazing roasts, pizzas, slow roasted food and even desserts, all with incredible flavour. There are two cooking methods you’ll use on your Spirit –...
Page 10: How To Barbecue (Direct Cooking)
Barbecuing or grilling on your Spirit is a delicious way to add flavour to fish, pork, chicken and vegetables. Preheating for barbecuing: Spirit E-310 Barbecuing Whenever you use your Spirit for barbecuing, it is important that you preheat the barbecue first, with the lid closed.
Page 12: How To Roast (Indirect Cooking)
Barbecue roasts are a huge part of outdoor cooking culture in Australia and New Zealand. Australians ® were introduced to the magic of the outdoor barbecue roast on the Weber Kettle in the 1970s, and we believe there is still no better way to cook a leg of lamb, roast a beautiful Christmas turkey or crackle an ®...
Page 14: How To Bake (Indirect Cooking)
How to bake (indirect cooking) What better way to finish off a beautifully cooked roast outside on your Weber barbecue, than to end the night with a perfectly baked dessert. Wow your family and friends with a dessert that you have baked outside on your Spirit barbecue.
Page 16: How To Cook Pork Crackling (Indirect Cooking)
The secret to perfect pork crackling on your barbecue is to cook at a very high temperature at the start to blister and bubble the skin, then finish cooking the pork through at normal roasting temperatures. Preheating for pork crackling: Spirit E-310 Pork Crackling ® Whenever you use your Spirit...
Page 18: Low And Slow Cooking (Indirect Cooking)
(about 120°C to 130°C) when you put your food in to achieve the best results. To preheat your Spirit for low and slow cooking: Spirit E-310 Low and Slow 1. Check that all burner control knobs are in the off position and check that there is sufficient gas in your bottle (for LP models).
Page 20: Rotisserie Cooking
If you’re in wonderfully moist and tender meat with a new to Weber, a good suggestion is to try some delicious outside. simple meals first, to understand and master the...
Page 22: Cleaning And Maintaining Your Spirit
This will turn any debris on the Flavorizer bars to ashes. Wait for the barbecue to cool, then brush the ash off the bars using a Weber grill brush. Every once in a while it is a good idea to take your Flavorizer bars off the barbecue and soak them in hot, soapy water.
Page 23: Steak
Barbecuing Guide The following chart gives a guide to how well done your meat will be, based on the internal temperature of the meat. The internal temperature of the meat should be measured with a meat thermometer. You can estimate when your food will be ready, but the meat thermometer confirms it for you. The thermometer should be inserted into the thickest part of the meat, avoiding any bone.
Page 24 Ribs: country style, baby back or spare ribs 1.4 kg to 1.8k g 20 to 30 minutes Indirect Tenderloin, whole 340 g to 450 g 25 to 30 minutes Indirect Poultry Thickness/Weight Approximate Cooking Time Chicken breast 5 to 6 minutes each side Direct/Medium Chicken thigh 4 to 5 minutes Direct/Medium Chicken pieces, bone in breast/wing...
Page 25: Gas Barbecue Accessories
Gas Barbecue Accessories Weber make a full range of innovative well made accessories that perfectly complement any Weber gas barbecue and add fun, ease and convenience to gas barbecue cooking. Premium Gas Barbecue Covers All weather fabric is water resistant, UV resistant and breathable, protecting the bbq from the elements.
Page 26 Weber Barbecue Tools The latest design in barbecue tools. Each will perform its specific task with ease. Their handles have built in comfort grips that give perfect balance ... the moment you pick one of them up you can feel the difference.
Page 27 3 Sided Grill Brushes These grill brushes feature a round head full of metal bristles, making it easy to get between the grill bars and other difficult places. Rib and Roast Holder The heavy gauge, nickel plated steel rib rack allows you to stand ribs, chops and chicken pieces in an upright position.
Page 28 Barbecue Apron High quality black barbecue apron made from 100% cotton with Weber logo. High Temperature Premium Gloves Made of aramid fibres, these gloves protect you from the high heat of barbecuing. The silicone grip on the palm means you can easily handle hot pizza stones, hotplates and tools.

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Weber Spirit E-310 Manual

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