Weber Summit Manual page 35

DIGITAL/REMOTE MEAT THERMOMETER ... HOW IT WORKS.
The very latest in meat thermometers
is the digital/remote version. It beeps
to let you know when your roast is
cooked to your liking. It doesn't even
need to be near the barbecue; you can
carry it around on your belt or leave it
somewhere handy. This digital ther-
mometer is marketed under the name
'Weber Barbecue Beeper'.
HOW IT WORKS
Suppose you're cooking a roast of ten-
der veal and you like to cook it to
medium.
Step 1. Select veal from the various
meat choices on your digital receiver.
Step 2. Select medium from the cook-
ing options offered.
Step 3. Insert the meat probe into the
meat inside your barbecue. Attached
to the probe is an insulated cable that
leads to a digital transmitter. This is
located outside your barbecue. The
transmitter sends signals to the digital
receiver. As long as the receiver is
within 30 metres of the barbecue (if
you walk out of range the portable dig-
ital receiver will beep) it will display
the internal temperature in the centre
of the meat. When the meat is nearly
cooked the receiver will beep four
times. It's now time for you to make
the gravy and to get the salads ready.
A short time later, the receiver will
give a continuous beep which indicates
that your veal is perfectly cooked to
medium.
BARBECUE AND FOOD SAFETY
• Trim excess fat from steaks, chops and roasts, leaving no more than 5mm of fat around the edge. Less fat is a virtual guarantee against
unwanted flare-ups.
• If an unwanted flare-up should occur, turn all burners to OFF and move food to another area of the cooking grill. Any flames will quickly
subside. After flames subside, relight the barbecue and continue cooking. NEVER USE WATER TO EXTINGUISH FLAMES ON A GAS BARBECUE.
• Do not line the funnel-shaped bottom tray with foil. This could prevent barbecue fat from flowing into the aluminium drip tray below.
• Make sure the funnel shaped bottom tray and the drip tray are always clean and free from debris.
• Barbecues radiate a lot of heat, so always keep the barbecue at least 1 metre away from any combustible materials, including the house,
garage, deck rails, etc. Never use a barbecue indoors or under an enclosed patio.
• When you've finished cooking, turn off all the burners and the tap on the gas bottle or source.
• Wash hands thoroughly with hot, soapy water before starting any meal preparation and after handling raw meat, fish or poultry.
• Remember, thaw meat, fish, and poultry in the refrigerator, never at room temperature.
• Never spray or brush oil on a hot cooking grill. Oil the food instead.
• Never place cooked food on the same platter that the raw food was placed on.
• Vigorously boil marinades that were used for raw meats, fish, or poultry for 1 minute before using as a baste or sauce.
Portable digital receiver
The portable digital receiver displays the type of roast
(step 1), the cooking options (step 2), the target tem-
perature and the current temperature in the centre of
the meat.
Insulated cable
Digital transmitter
The Digital Transmitter is connected to the probe by the insulated
cable so that it can be located outside the barbecue.
People fall in love with Weber
Meat probe
The tip of the probe is
inserted into the centre of
the veal (step 3).
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