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• Always preheat the grill before cooking . Set all burners on HI heat and close lid; heat
for 10 minutes, or until thermometer registers 500°-550°F (260°-288°C) .
• Sear meats and cook with the lid down for perfectly grilled food every time .
• Grilling times in recipes are based on 70°F (20°C) weather and little or no wind . Allow
more cooking time on cold or windy days, or at higher altitudes . Allow less cooking
time in extremely hot weather .
• Grilling times can vary because of the weather, or the amount, size and shape of the
food being grilled .
• The temperature of your gas grill may run hotter than normal for the first few uses .
• Grilling conditions may require the adjustment of the burner controls to attain the
correct cooking temperatures .
• In general, large cuts of meat will require more cooking time per pound than small
cuts of meat . Foods on a crowded cooking grate will require more cooking time than
just a few foods . Foods grilled in containers, such as baked beans, will require more
time if grilled in a deep casserole rather than a shallow baking pan .
• Trim excess fat from steaks, chops and roasts, leaving no more than a scant ¼ inch
(6 .4mm) of fat . Less fat makes cleanup easier, and is a virtual guarantee against
unwanted flare-ups .
• Foods placed on the cooking grate directly above burners may require turning or
moving to a less hot area .
• Use tongs rather than a fork for turning and handling meats to avoid losing natural
juices . Use two spatulas for handling large whole fish .
• If an unwanted flare-up should occur, turn all burners off and move food to another
area of the cooking grate . Any flames will quickly subside . After flames subside, relight
the grill . NEVER USE WATER TO EXTINGUISH FLAMES ON A GAS GRILL .
• Some foods, such as a casserole or thin fish fillets, will require a container for grilling .
Disposable foil pans are very convenient, but any metal pan with ovenproof handles
can also be used .
• Always be sure the grease tray and catch pan are clean and free from debris .
• Do not line the slide-out grease tray with foil . This could prevent the grease from
flowing into the catch pan .
• Using a timer will help to alert you when "well done" is about to become "overdone . "
PREHEATING
Your Weber
gas barbecue is an energy-efficient appliance . It operates at an economical
®
low BTU rate . Preheating the grill before grilling is important . Light your grill according
to the instructions in this Owner's Manual . To preheat: after lighting turn all burners to
START/HI, close the lid, and heat until the temperature reaches between 500°F and
550°F (260° and 288° C), the recommended broiling temperature . This will take 10 to 15
minutes depending on conditions such as air temperature and wind .
You can adjust the individual burners as desired . The control settings are OFF, START/
HI, MEDIUM, or LOW .
NOTE: Cooking conditions, such as wind and weather, may require adjustment of
burner controls to obtain the correct cooking temperatures.
NOTE: If grill loses heat while cooking refer to the troubleshooting section of this
manual.
m WARNING: Do not move the Weber
operating or while barbecue is hot.
If burners go out during cooking, turn all burner knobs off and wait five minutes
before relighting.
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COVERED COOKING
All grilling is done with the lid down to provide uniform, evenly circulated heat . With the
lid closed, the gas grill cooks much like a convection oven . The thermometer in the lid
indicates the cooking temperature inside the grill . All preheating and grilling is done with
the lid down . No peeking — heat is lost every time you lift the lid .
DRIPPINGS AND GREASE
The Flavorizer
®
bars are designed to "smoke" the correct amount of drippings for flavour
some cooking . Excess drippings and grease will accumulate in the catch pan under the
slide-out grease tray . Disposable foil drip pans are available that fit the catch pan .
m WARNING: Check the slide-out grease tray and catch pan
for grease build-up before each use. Remove excess grease
to avoid a grease fire in the slide-out grease tray.
FLAVORIZER
SYSTEM
®
When meat juices drip from the food onto the specially angled Flavorizer
they create smoke that gives foods an irresistible barbecued flavour . Thanks to the
unique design of the burners, Flavorizer
uncontrolled flare-ups are virtually eliminated, because YOU control the flames . Because
of the special design of the Flavorizer
through the slide-out grease tray into the grease catch pan .
18
GRILLING TIPS & HELPFUL HINTS
gas barbecue when
®
◆
◆
®
bars and the flexible temperature controls,
®
bars and burners, excess fats are directed
®
◆
SEAR STATION
Your Weber
®
gas barbecue may include a sear burner for searing thin meats and fish .
The Sear Station
®
adjacent main burners . With the sear and adjacent burners you can effectively sear
meats while using other cooking areas for cooking with moderate heat (refer to "SEAR
STATION
IGNITION & USAGE") .
®
◆
bars,
®
burner has an ON or OFF control setting that works with the two
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Table of Contents
Troubleshooting
