Weber Spirit II E310 Manual
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Weber Spirit II E310 Manual

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Summary of Contents for Weber Spirit II E310

  • 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: Table Of Contents

    CONTENTS We’d like to introduce you to your new Weber ® Spirit ® II 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 Ininity™...

  • 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 II 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 new Weber Spirit II.

  • Page 5: Get To Know Your Barbecue

    Get to know your barbecue Your Spirit® II is an amazing barbecue. It’s probably a little different from any barbecue you’ve used before, and we think it’s important that you get to know, and love, your new barbecue. Here we’ll show you how all the parts work together to produce incredible results.
  • Page 6 Get to know your barbecue Flavorizer bars The porcelain enamel lid Under the Weber® lid is where all the magic The Flavorizer bars rest under the cooking grills happens. You’ll discover that cooking with the lid of your Spirit II, and they’re responsible for the...
  • Page 7 Direct Cooking Indirect Cooking...

  • Page 8: The Two Weber Cooking Methods

    II barbecue is designed to cook sensational barbecues – 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 lavour. There are two cooking methods you’ll use on your Spirit II–...

  • Page 10: How To Barbecue (Direct Cooking)

    How to barbecue (direct cooking) Traditional barbecuing usually involves using the direct method to cook chops, sausages and steak on the cooking grill or hotplate. Lamb chops and sausages on your Spirit ® II are great, but you don’t need to be limited to cooking traditional favourites like these.

  • Page 12: How To Roast (Indirect Cooking)

    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 ®...

  • Page 14: How To Bake (Indirect Cooking)

    How to bake (indirect cooking) What better way to inish 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®...

  • Page 16: How To Cook Pork Crackling (Indirect Cooking)

    How to cook pork crackling (indirect cooking) The secret to perfect pork crackling on your Spirit® II is to preheat for 15 to 20 minutes so your pork is initally roasting at a higher temperature to crackle the skin. Preheating for pork crackling: Spirit II Pork Crackling Whenever you use your Spirit II for roasting, it is important that you preheat the barbecue irst,...

  • Page 18: Low And Slow Cooking (Indirect Cooking)

    Low and slow cooking (indirect cooking) Secondary cuts of meat like ribs, shoulder, shanks and brisket are tougher and can be fattier than other cuts of meat you would normally roast. These tougher cuts will beneit from being cooked ‘low and slow’ –...

  • Page 20: Rotisserie Cooking

    Rotisserie cooking Cooking on a rotisserie adds another exciting dimension to cooking on a barbecue. Food will cook beautifully and evenly as it turns throughout the cooking process. As the food is constantly rotating, it bastes in its own juices, resulting in wonderfully moist and tender meat with a delicious outside. A rotisserie kit is available as an accessory for your Spirit®...

  • Page 21: Cleaning And Maintaining Your Spirit

    Flavorizer bars to ashes. Wait for the barbecue to 1) Ensure barbecue is clean. Wipe all surfaces with cool, then brush the ash off the bars using a Weber a damp cloth to remove dust. Allow to dry - failure grill brush.

  • Page 22: Smoking

    If you’re Take the guesswork out of barbecuing with the new to Weber, a good suggestion is to try some iGrill 3 Bluetooth® Thermometer. The iGrill is the simple meals irst, to understand and master the world’s leading Bluetooth barbecue thermometer,...

  • Page 23: Temperature Guide

    Temperature Guide The following chart gives a guide to how well done your meat will be, based on the internal temperature of the meat. The thermometer should be inserted into the thickest part of the meat, avoiding any bone. Keep in mind the internal temperature will continue to rise 3-6°C while it’s resting. INTERNAL MEAT TEMPERATURE GUIDE Red meat Rare...

  • Page 24: Barbecuing Guide

    Barbecuing Guide The following cuts, thicknesses, weights and barbecuing times are meant to be guidelines rather than rules. Cooking times and temperatures are affected by factors such as altitude, wind, outside temperature, how much food you are cooking and how well done you like your food. Direct cooking: Barbecue steaks, ish illets, boneless chicken pieces and vegetables using the direct method for the time given on the chart, turning once, halfway through cooking (except for scallops in shell and oysters).
  • Page 25 Barbecuing Guide PORK Thickness/weight Approximate cooking time & method Belly, pork (bone in/ 1.5kg, 5-6cm thick 50 to 60 minutes roast/indirect high heat (220-260°C) bone-less) Burger, pork minced 8 to 10 minutes barbecue/direct medium-high heat (210-250°C) 1cm thick Chop/ cutlet: rib, loin or 6 to 8 minutes barbecue/direct medium-high heat (210-250°C) 2cm thick shoulder (boneless or...
  • Page 26 SEAFOOD Type Thickness/weight Approximate cooking time & method 6 to 8 minutes barbecue/direct medium-high heat (210-250°C) 1cm thick Fish, illet or steak: 8 to 10 minutes barbecue/direct medium-high heat (210-250°C) 2.5cm thick snapper, barramundi 10 to 12 minutes barbecue/direct medium-high heat (210-250°C) 2.5–3cm thick 15 to 20 minutes roast/indirect medium heat (190-230°C) 450g...

  • Page 27: 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 barbecue from the elements.
  • Page 28 Weber® Barbecue Tools The latest design in barbecue tools. Each will perform its speciic 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 29 Barbecue Apron vegetables. High quality black barbecue apron made from 100% cotton with Weber® logo. High Temperature Premium Gloves Made of aramid ibres, these gloves protect you from the high heat of barbecuing. The silicone grip on the palm means you...
  • Page 30 Each Spirit® II grill is iGrill 3 Ready. The iGrill 3 Bluetooth® thermometer monitors food from beginning to end, and notiies you on your smart device via the Weber iGrill app once it has reached the perfect temperature to serve. With the iGrill 3, you never have to worry about serving over or undercooked food again.

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