Operating Instructions; Covered Cooking; Flavorizer System; Direct Cooking - Weber SUMMIT SILVER B Owner's Manual

If burners go out during cooking, turn off all burners
and wait 5 minutes before relighting.
_WARNING: Check the bottom tray and catch pan for
grease to avoid a grease fire in the bottom tray.
Preheating the grill before grilling is important. Light your
Summit ® gas grill according to the instructions in this
Owner's Manual. Turn both burners in each burner set
to High (HH), close the lid, and preheat grill with the lid
down until grill thermometer reaches 550-°E This is the
recommended broiling temperature.
Preheating
Preheating the grill before grilling is very important. Light
your Summit ® gas grill according to the instructions in your
Owner's Manual. Close the lid and wait until the
thermometer in your lid reaches 500°-550°F (260°-288°C).
This will take approximately 10 to 15 minutes, depending
on outside temperatures.
Covered cooking
All grilling is done with the lid down to provide uniform,
evenly circulated heat. With the lid closed, the Summit ®
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
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, Flavorizeff _ bars and the flexible
temperature controls, uncontrolled flare-ups are virtually
eliminated, because YOU control the flames. Because of
the special design of the Flavorizeff _ bars and burners,
excess fats are directed through the funnel-shaped bottom
tray into the grease catch pan.
The most important thing to know about grilling is which
cooking method to use for a specific food, Direct or
Indirect. The difference
is simple: place the food directly over the fire, or arrange
the fire on either side of #. Using the right method is the
shortest route to great results--and the best way to ensure
doneness safety.
D405_NG.d
Direct cooking is also necessary to sear meats, Searing
creates that wonderfu! crisp, caramelized texture wher,e
the food hits the gratei It also adds great co!or,and flavor to
the entire surface. Steaks, chops, chicken breasts, and
larger cuts of meat all benefit from searing.
To sear meats, place them over Direct High heat for 2 to 5
minutes per side. Smaller pieces require less searing time.
Usually after searing you finish cooking the food at a lower
temperature. You
can finish cooking fast-cooking foods by the Direct
method; use
the Indirect method for longer-cooking foods.
To set up your gas grill for Direct cooking, preheat the grill
with all burners on High. Place food on the cooking grate,
and then adjust all burners to the temperature noted in the
recipe. Close the lid of the grill and lift it only to turn food or
to test for doneness at the end of the recommended
cooking time.
2.
Burner Sets
- 6 burner
H H
2 3
H H H H
BurnerSets- 4 bUrnOr
7'
c---- 1 -- 2
H H H H
Direct Method
Food is placed on the area of the cooking
grates directly over the lit burners.