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Weber Summit E-470 Manual
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Weber Summit E-470 Manual

Weber Summit E-470 Manual

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Summary of Contents for Weber Summit E-470

  • Page 2 Weber may require proof of the date of purchase of the Weber barbecue and therefore the consumer should retain the sales docket and return the Weber Customer Care Card immediately.
  • Page 4 CONTENTS We’d like to introduce you to your new Weber ® Summit ® barbecue I already know how to barbecue. Why should I read this book? Why should I barbecue with the lid down? Get to know your barbecue Weber...
  • Page 6 We’d like to introduce you to your new Weber ® Summit ® barbecue I already know how to barbecue. Why should I barbecue with the lid down? This is one of the greatest things about your new Why should I read this book? Weber Summit.
  • Page 7 Here we’ll show you how all the parts work together to produce incredible results. The porcelain enamel lid ® Flavorizer bars Cooking grills Rotisserie with infrared burner Smoker Box Cleaning system Lighted Control Knobs ® ® Weber Summit E-470...
  • Page 8 But best of all, cooking with the lid down is the replacing the used pan with a new one. only way to get that famous Weber flavour when barbecuing. For anything solid that doesn’t make it to the...
  • Page 9 Direct Cooking Indirect Cooking...
  • Page 10 – steaks, chicken, chops and ® sausages – but with Weber’s lid down cooking system, your barbecue can also produce amazing roasts, pizzas, slow roasted food and even desserts, all with incredible flavour. There are two cooking methods you’ll use on your Summit –...
  • Page 12 How to grill (direct cooking) 4 preheat barbecue Traditional barbecuing in Australia and New Zealand usually involves using the direct method to cook chops, sausages and steaks on the cooking grill or hotplate. Lamb chops and sausages on your Summit are great, but you don’t need to be limited to cooking ®...
  • Page 13 How to sear the perfect steak Sear Rotate 90 Flip Rotate another 90 Lift the steak but Lift the steak and Lift the steak without Preheat the barbe- don’t flip it. Rotate flip it over. Sear the flipping it and rotate cue for searing.
  • Page 14 How to use the Sear Station (direct and indirect cooking) The Sear Station on your Summit is the ultimate system for cooking restaurant quality steaks on your ® barbecue. Steak cooked on the Sear Station will be beautifully branded on the outside, evenly cooked and tender on the inside, with a wonderful char grilled flavour.
  • Page 16 4 burner roast preheat Barbecue roasts are a huge part of outdoor cooking culture in Australia and New Zealand. Australians were introduced to the magic of the outdoor barbecue roast on the Weber Kettle in the 1970s, and we ®...
  • Page 18 4 burner roast preheat How to bake (indirect cooking) What better way to finish of a beautifully cooked roast outside on your Weber barbecue, than to end the ® night with a perfectly baked dessert. Wow your family and friends with a dessert that you have baked outside on your Summit barbecue.
  • Page 20 Low and slow cooking (indirect cooking) Secondary cuts of meat like ribs, shoulder, shanks and brisket are tougher and can be fattier than other cuts of meat you would normally roast. These tougher cuts will benefit from being cooked ‘low and slow’...
  • Page 21 Summit E470 Rotisserie Preheat Rotisserie (10mins) Rotisserie...
  • Page 22 Rotisserie cooking Cooking on a rotisserie gives your food a delicious, unique flavour. While the meat turns, fat and juices are constantly running over the surface of the food, effectively basting the meat while caramelising on the surface. When used with the infrared rotisserie burner, your rotisserie cooked food will stay juicy and tender and have a beautifully even, golden finish.
  • Page 24 Experiment with different wood range from very simple to a little more complex. and food to find combinations that suits your If you’re new to Weber, a good suggestion is to taste. try some simple meals first, to understand and...
  • Page 26 2) Hold bottle 25-30cm the bars using a Weber grill brush. Every once from surface and spray in a while it is a good idea to take your Flavorizer on a light coating.
  • Page 28 Barbecued Breakfast Pancakes (Direct/medium cooking method with (Direct/medium cooking method with a hotplate) a hotplate, serves 4) Ingredients Ingredients Butter 500 ml milk Bacon 1 egg Eggs 2 tsp vanilla extract Mushrooms, sliced 2 cups self raising flour Tomatoes (halved) ¼...
  • Page 30 While the wings are cooking, mix all the blue Buffalo Wings cheese sauce ingredients together in a small (Indirect/roasting cooking method, serves 6) bowl. Microwave briefly until just warmed through. Ingredients 2 kg chicken wings, tips removed Five minutes before the wings are cooked, 1 cup rice flour combine the hot sauce ingredients in a small ½...
  • Page 32 Leave the far right hand burner on high (low Sweet and Spicy BBQ Pork Ribs and slow setting). Close the lid and cook (Indirect/low & slow cooking method, approximately 4 hours. serves 4) Make the sauce while the ribs are cooking. Ingredients Place the butter in a saucepan and cook over a 2 to 3 racks of American-style pork ribs,...
  • Page 34 Open the lid and rotate the steaks 90 degrees Rib Eye Steak on the grill. Again, using the back of your tongs, (Sear Station /high, then indirect/high gently press down on the steak. cooking method) Close the lid and cook for a further 60 seconds. Ingredients The steaks are now seared.
  • Page 36 Steak Steakhouse Spice Rub (Direct/high cooking method, serves 4) Ingredients Ingredients 1 tsp rice flour 4 porterhouse steaks, about 3 cm thick 1 tsp salt Olive oil 1 tsp smoked paprika Salt 1 tsp onion powder Freshly ground black pepper 1 tsp garlic powder 1 tsp dried basil Timing Guide...
  • Page 38 Traditional Barbecue Marinated Chicken Thighs (Direct/medium cooking method with a (Direct/medium cooking method, serves 4) hotplate, serves 4) Ingredients Ingredients 4 boneless, skinless chicken thighs 1 tbsp olive oil Juice of 1 lemon 2 potatoes, peeled and sliced finely into rounds 1 tbsp fresh mint, chopped (about ½...
  • Page 40 Spice Rubbed Lamb Burgers with For the lamb patties Yoghurt Sauce Divide the lamb mince into four equal portions. Roll each portion into a ball and then flatten (Direct/medium cooking method, serves 4) with the palm of your hand. Ingredients Using your thumb, make an indentation into 500g minced lamb the centre of the patty.
  • Page 42 Close the lid and cook the patties for around Beef Burgers 3 to 4 minutes. Open the lid, turn the patties (Direct/medium cooking method with a hotplate, and press them down again. serves 4) Once the patties are turned, melt a little butter Ingredients on the hotplate and crack the eggs on to it.
  • Page 44 Roast Leg of Lamb Method Preheat the barbecue for indirect cooking. (Indirect/roasting cooking method, serves 6) While the barbecue is preheating, mix the olive Ingredients oil, salt, pepper and maple syrup together. 2 to 2.5 kg leg of lamb Coat the pumpkin pieces evenly with the 3 garlic cloves, sliced lengthways mixture.
  • Page 46 Roast Turkey Stuffing Balls (Indirect/roasting cooking method, serves 8) (Indirect/roasting cooking method) Ingredients Ingredients 5 to 6 kg turkey 1 tbsp butter, plus extra for greasing Olive oil 1 brown onion, finely diced Salt 2 pork sausages, skins removed Freshly ground black pepper 4 slices of stale bread, blended into bread crumbs Method...
  • Page 48 Dry white wine Salt Method Freshly ground black pepper Soak a Weber Cedar Plank in cold water for at least 60 minutes. Use a weight on top of the Method plank to stop the plank from floating. Preheat barbecue for indirect cooking.
  • Page 50 Mexican Corn Cobs (Direct/medium cooking method, serves 4) Ingredients 4 corn cobs, husks removed Olive oil Salt Freshly ground black pepper 2 limes cut into quarters ¼ cup finely grated parmesan Paprika Cayenne pepper For the Coriander Cream Sauce ½ cup sour cream ½...
  • Page 52 Char Grilled Vegetable Stacks To Assemble with Rocket and Pine Nut Salad Lay a piece of eggplant on the plate. Crumble some goat’s cheese on top of the (Direct/medium cooking method, serves 4) eggplant. Ingredients Lay a couple of slices of zucchini on top. 2 large eggplants, cut into 1 cm thick rounds Crumble some more goat’s cheese on top of ½...
  • Page 54 Mixed Berry Cobbler Chocolate Chip Cookies (Indirect/baking cooking method, serves 4) (Indirect/baking cooking method, makes 24) Ingredients Ingredients 1 cup self raising flour 185g butter at room temperature 100g unsalted butter, diced 1 tsp vanilla essence ⅔ cup caster sugar, divided ¼...
  • Page 55 Temperature Guide The following chart gives a guide to how well done your meat will be, based on the internal temperature of the meat. The thermometer should be inserted into the thickest part of the meat, avoiding any bone. Keep in mind the internal temperature will continue to rise 3-6°C while it’s resting. INTERNAL MEAT TEMPERATURE GUIDE Rare 49°C...
  • Page 56 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. Two rules of thumb: cook steaks, fish fillets, boneless chicken pieces and vegetables using the direct method for the time given on the chart, turning once, halfway through cooking.
  • Page 57 POULTRY Thickness/weight Approximate cooking time & method Chicken breast 5 to 6 minutes each side Direct/Medium Chicken thigh 4 to 5 minutes Direct/Medium Chicken pieces, bone 30 to 40 minutes Indirect in breast/wing Chicken pieces, bone 40 to 50 minutes Indirect in leg/thigh Chicken, whole 1.6kg to 2.3kg...
  • Page 58 VEGETABLE Thickness/weight Approximate cooking time & method Steam 20 to 25 minutes; cut in half and grill Artichoke, whole 4 to 5 minutes each side Direct/Medium Asparagus 3 to 4 minutes each side Direct/Medium 5 to 6 minutes each side Direct/Medium Capsicum, whole Capsicum, halved or 3 to 4 minutes each side Direct/Medium...
  • Page 59 Gas Barbecue Accessories Weber make a full range of innovative well made accessories that perfectly complement any Weber gas barbecue and add fun, ease and convenience to gas barbecue cooking. Premium Gas Barbecue Covers Weber Barbecue Tools All weather fabric is water resistant, UV resistant The latest design in barbecue tools.
  • Page 60 3 Sided Grill Brushes These grill brushes feature a round head full of metal bristles, making it easy to get between the grill bars and other difficult places. Rib and Roast Holder The heavy gauge, nickel plated steel rib rack allows you to stand ribs, chops and chicken pieces in an upright position.
  • Page 61 High quality black barbecue apron made from 100% cotton with Weber logo. High Temperature Premium Gloves Made of aramid fibres, these gloves protect you from the high heat of barbecuing. The silicone grip on the palm means you can easily handle hot...