Weber Summit E-670 Handbook
  1. Manuals
  2. Brands
  3. Weber Manuals
  4. Grill
  5. Summit E-670
  6. Handbook

Weber Summit E-670 Handbook

Cooking with weber summit six burner gas barbecues for australia and new zealand
Hide thumbs Also See for Summit E-670:
Table of Contents

Advertisement

Quick Links

Download this manual See also: Owner's Manual
Cooking with Weber
Summit
Six Burner
®
®
Gas Barbecues For Australia and New Zealand

Advertisement

Table of Contents
loading
Need help?

Need help?

Do you have a question about the Summit E-670 and is the answer not in the manual?

Questions and answers

Subscribe to Our Youtube Channel

Related Manuals for Weber Summit E-670

Summary of Contents for Weber Summit E-670

  • Page 1 Cooking with Weber Summit Six Burner ® ® Gas Barbecues For Australia and New Zealand...
  • 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 ® Summit ® 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 Weber Summit E-670...

  • Page 4: Why Should I Barbecue With The Lid Down

    We’d like to introduce you to your new Weber Summit 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 Your Weber Summit is different to other barbecues Weber Summit.

  • Page 5: Get To Know Your Barbecue

    Get to know your barbecue The porcelain enamel lid Flavorizer bars ® Cooking grills Rotisserie with infrared burner Smoker Box Cleaning system Weber Summit E-670 Lighted Control ® ® Knobs...
  • Page 6 But best of all, cooking with the lid down is the the used pan with a new one. only way to get that famous Weber flavour when barbecuing. For anything solid that doesn’t make it to the...
  • Page 7 Direct Cooking Indirect Cooking...

  • Page 8: The Two Weber Cooking Methods

    – 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 Summit –...

  • Page 9: Cooking On Your Barbecue

    Cooking on your barbecue How to barbecue (direct cooking) 6 burner sear preheat Traditional barbecuing in Australia and New Zealand usually involves using the direct method to cook chops, sausages and steaks on the cooking grill or hotplate. ® Lamb chops and sausages on your Summit are great, but you don’t need to be limited to cooking traditional favourites like these.
  • Page 10 Summit E670 Searing Preheat Searing (10 mins) Searing...

  • Page 11: How To Use The Sear Station

    How to use the Sear Station (direct and indirect cooking) The Sear Station on your Summit is the ultimate system for cooking restaurant quality steaks on your barbecue. Steak cooked on the Sear Station will be beautifully branded on the outside, evenly cooked and tender on the inside, with a wonderful char grilled flavour.

  • 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 13: How To Bake (Indirect Cooking)

    6 burner roasting preheat What better way to finish of 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 Summit barbecue.

  • Page 14: How To Cook Pork Crackling (Indirect Cooking)

    6 burner sear preheat 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: ®...

  • Page 15: 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 benefit from being cooked ‘low and slow’ –...
  • Page 16 Summit E670 Rotisserie Preheat Rotisserie (10 mins) Rotisserie...

  • Page 17: Rotisserie Cooking

    Rotisserie cooking Cooking on a rotisserie gives your food a delicious, unique flavour. While the meat turns, fat and juices are constantly running over the surface of the food, effectively basting the meat while caramelising on the surface. When used with the infrared rotisserie burner, your rotisserie cooked food will stay juicy and tender and have a beautifully even, golden finish.

  • Page 18: Cleaning And Maintaining Your Summit

    Flavorizer bars to ashes. Wait for the barbecue to cool, then brush the ashes 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 19: Smoking

    By reading the internal temperature of the meat, you can tell exactly Using the smoker box: when it is cooked to your liking. Weber make a The smoker box can be used when direct or range of innovative meat thermometers to suit indirect cooking.

  • Page 20: 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 21 Ribs: country style, baby back or spare ribs 1.4kg to 1.8kg 20 to 30 minutes Indirect Tenderloin, whole 340g to 450g 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 22: 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. Weber Barbecue Tools Premium Gas Barbecue Covers The latest design in barbecue tools. Each will All weather fabric is water resistant, UV resistant perform its specific task with ease.
  • Page 23 Barbecue Apron vegetables. 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.
  • Page 24 Monitoring the internal temperature of the meat you’re cooking is the only definitive way to know when it’s cooked the way you like it. That’s where the Weber® iGrill comes in. The iGrill 2 Bluetooth® thermometer monitors food from...

Table of Contents