Weber SPIRIT EPX-325S PREMIUM GBS Owner's Manual page 13

A
B
C
D
Using the Sear Zone
Searing is a direct heat technique used on meats, such
as steak, poultry parts, fish and chops. Searing browns
the surface of the food at a high temperature. By searing
both sides of the meat, you caramelise the food surface,
creating a more desirable flavour.
1) Open the lid and ignite all of the burners including
the sear burner . Begin with burner 1 furthest to
the left.
IMPORTANT: Always ignite burner 1 first. The
other burner(s) ignite from burner 1.
Refer to IGNITING THE BARBECUE.
2) Preheat the barbecue with the lid closed and with all
burners on the start/high position for 15 minutes.
3) After preheating, leave the sear burner control
knob and the adjacent burner control knobs in
the start/high position (A). The sear burner works
in tandem with adjacent burners (B). The remaining
burner(s) can be turned to off or low.
4) Place meat directly over the sear station and close
lid. Sear each side anywhere from one to four
minutes (C), depending on the type and thickness
of meat. Once searing is complete, the meat can be
moved over to moderate heat and cooked to your
desired doneness.
Note: Always cook with the lid closed to achieve maximum
heat and to avoid flare-ups.
As you gain experience using the sear station we
encourage you to experiment with different searing
times to find the results that work best for your taste.
To Extinguish Burners
1) Push each burner control knob in and then turn
clockwise all the way to the off
2) Turn gas supply off at the LPG cylinder.
B
1
position.
m WARNING:
m WARNING:
while igniting or cooking.
m WARNING:
four seconds of attempting to light the first
burner, turn the burner control knob to
the off position. Wait five minutes to allow
accumulated gas to dissipate, and then repeat
the lighting procedure.
2 3
Open lid during ignition.
Do not lean over open barbecue
If ignition does not occur within
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