Weber Go-Anywhere Handbook
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Also See for Go-Anywhere:
- Owner's manual (85 pages) ,
- User manual (29 pages) ,
- Quick start manual (8 pages)
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Summary of Contents for Weber Go-Anywhere
- Page 1 ® The Weber Go-Anywhere™...
- Page 2 Weber shall at no cost to the consumer, upon Australia such defects occurring, at its option repair or Ph: 1300 301 290 replace such faulty materials or workmanship.
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Page 3: Table Of Contents
CONTENTS Cooking on your Go-Anywhere™ The Direct Cooking Method Troubleshooting and Useful Tips Lamb Cutlets Prawn Satay with Peanut Dipping Sauce Marinated Chicken Breasts Salmon with Thai Cucumber Relish Outback Steakhouse-Style Steak Barbecue Guide... -
Page 4: Cooking On Your Go-Anywhere
Cooking on your Go-Anywhere™ food can be cooked using a cast iron hotplate placed on the cooking grill directly above the The Weber Go-Anywhere is a great way to ire. Eggs, onion rings, pancakes and bacon take the lavour of charcoal cooking with should also be cooked on a hotplate using the you, anywhere you go. - Page 5 Your food will cook using the heat directly establish itself to be suitable to cook on. This underneath the grill. We recommend that can take up to 25 to 30 minutes for Weber you turn your food once, halfway through Barbecue Briquettes. The ire needs plenty...
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Page 6: Troubleshooting And Useful Tips
Troubleshooting and Useful Tips Problem Possible Cause Solution Fat dripping into ash Fatty food such as chops Carefully remove the meat catcher. and sausages are being and cooking grill (use cooked by the direct heatproof gloves or mitts method. for the grill). Remove the food and trim off all the fat. - Page 7 Weber the required cooking barbecue fuel. temperatures. 7. Wind cools the surface of the Weber® Useful Tips 1. Do not move the barbecue when hot. barbecue. On a windy day this will lengthen 2. Make sure that the top and bottom vents the cooking time.
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Page 9: Lamb Cutlets
LAMB CUTLETS PRAWN SATAY WITH (Direct/normal ire cooking method, serves 2) PEANUT DIPPING SAUCE (Direct/normal ire cooking method) Ingredients Ingredients 20 large green prawns (about 450g), 6 lamb cutlets, fat trimmed peeled and deveined 1 tablespoon olive oil 1 tablespoon vegetable oil 1 garlic clove, crushed ¼... -
Page 11: Marinated Chicken Breasts
MARINATED CHICKEN BREASTS SALMON WITH THAI (Direct/normal ire cooking method, serves 4) CUCUMBER RELISH (Direct/normal ire cooking method) Ingredients Ingredients Salmon steaks, 150g to 200g each and 2 chicken breasts 20mm thick 1 lemon, juiced 3 tablespoons Asian (toasted) sesame oil 2 cloves garlic, crushed Freshly ground black pepper 1 tablespoon fresh mint, chopped... -
Page 13: Outback Steakhouse-Style Steak
OUTBACK STEAKHOUSE-STYLE STEAK (Direct/normal ire cooking method, serves 4) Close the lid and cook for between 3 to 6 Ingredients 4 porterhouse steaks, about 3 cm thick minutes per side, depending on how well Olive oil done you would like the steaks cooked (see timing guide). -
Page 14: Barbecue Guide
Barbecuing Guide The following cuts, thicknesses, weights and barbecuing times are meant to be guidelines rather than hard and fast rules. Cooking times are affected by such factors as altitude, wind, outside temperature and how well done you like your meat. Cooking times for beef and lamb are for medium unless otherwise noted. - Page 15 Fruit Apple thick rounds barbecue 4 to 6 minutes Banana halved lengthwise barbecue 6 to 8 minutes Peach, pip removed halved lengthwise barbecue 8 to 10 minutes Pear halved lengthwise barbecue 10 to 12 minutes Pineapple rings barbecue 5 to 10 minutes Note: Barbecuing times for fruit will vary with ripeness.
- Page 16 Weber® Q™, Weber® baby Q™ and Weber® Family Q™, Flavorizer® are trademarks of Weber- Stephen Products LLC, 1415 South Roselle Road, Palatine, Illinois 60067. The shape of the Weber® Q™ is a registered trademark. This booklet incorporates material which is copyright 2016 and owned by ©...