Weber Summit Manual page 3

THANK YOU
Thank you for choosing Weber
know you'll quickly begin enjoying the mem-
orable barbecued meals that have made our
gas barbecues famous. To help you get start-
ed we've included this little cookbook which
includes some of our favourite recipes.
You'll find the book quite educational
because each recipe includes the cooking
method and the heat setting needed to get
the best results. In addition to the recipes
we have included a 'barbecuing guide' at
the end of the book. This provides an esti-
mate of the cooking times for many of the
dishes you may like to try.
If you need advice or would like some help
you can either call us on 1300 301 290 or e-
mail us at custserv@weberbbq.com.au.
You'll find the people in our company will go
out their way to try and help you.
If you would like more information about
any of our barbecues or accessories, visit our
website at www.weberbbq.com.au.
Thank you again, and happy barbecuing!
CONTENTS
Weber Barbecuing Basics
Meats
Poultry
Seafood
Side Dishes
Barbecuing Guide
The difference is Weber's unique gas barbecuing sys-
Summit We
®
tem. You'll find that your new barbecue works differ-
ently from any other barbecue you have ever used.
You may have to throw out some of your old ideas,
but once you understand and master the use of
Weber's 'direct' and 'indirect' cooking methods
you'll find that the results are truly outstanding. So
what's different?
YOU ALWAYS COOK WITH THE LID DOWN
Firstly, cooking with the lid down creates natural con-
vection of air inside the barbecue. This means that
you are able to use 'indirect cooking' (similar to
roasting) as well as 'direct cooking' (barbecuing).
Whether you are barbecuing or roasting, this natural
convection results in more even cooking with more
natural juices retained.
Secondly, you will achieve an outstanding barbecue
flavour that you can't get by cooking with the lid
open. The flavour is produced when the barbecue
smoke that is trapped under the lid circulates around
the meat during cooking.
Thirdly, cooking times are greatly reduced (about half
of what you would expect on an open barbecue).
Which means you can barbecue the same food in
about half the time.
Lastly, less gas is required to cook foods so you don't
need to fill the gas bottle nearly as often.
So remember, only open the lid to turn or baste foods
as indicated in the recipes, resist the temptation to
continually turn the food.
THERE ARE TWO BARBECUING METHODS
As previously mentioned, there are two barbecuing
methods. The 'direct' method where food is placed
directly over the heat (like traditional barbecuing)
and the 'indirect' method where there is no heat
under the food (more like roasting). It was this 'indi-
rect method' that made the Weber kettle so famous
here in Australia.
The most important thing to know about cooking with
your gas barbecue is which cooking method you
should use for each recipe.
From our experience using the correct cooking
method is essential if you want to achieve the best
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possible results.
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WEBER GAS BARBECUES ARE DIFFERENT
WHY?
People fall in love with Weber
®
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