Advertisement
Quick Links
Advertisement
Related Manuals for Weber Go-Anywhere
Summary of Contents for Weber Go-Anywhere
- Page 1 The Weber Go-Anywhere ® ™...
- Page 2 You’ll nd they’ll go out Weber shall at no cost to the consumer, upon such of their way to try to help you. defects occurring, at its option repair or replace such faulty materials or workmanship.
- Page 3 REGISTER TODAY - SCAN THE QR CODE Register your barbecue with us to be part of the Weber family. It’ll allow us access to the details of your barbecue if you need assistance in the future, such as a warranty claim, replacement...
- Page 4 Why should I barbecue with the lid down? Your Weber Go-Anywhere has been speci cally designed to be used with the lid down. Since 1952, Weber has perfected lid down cooking to create incredible avours and memorable meals.
- Page 5 The temperature inside the barbecue is determined by the amount of fuel burning inside and the oxygen available to the re. In this guide, based on testing with Weber Barbecue Briquettes, we recommend you use about 20 briquettes for normal grilling.
- Page 6 Troubleshooting and Useful Tips Problem Possible Cause Solution Flare ups and burnt food, Fatty food such as chops and Carefully remove the meat and despite cooking with the lid sausages are being cooked by cooking grill (use heatproof down. the direct method. gloves or mitts for the grill).
- Page 7 Wrong fuel being used. Wood Use fuel designed for barbecue or poor quality briquettes cooking. We recommend may smoke, go out or not Weber Barbecue Briquettes. produce the required cooking temperatures. Further directions for use Do not move the barbecue when hot.
- Page 9 Lamb Cutlets Prawn Satay with Peanut Dipping Sauce (Direct/normal re cooking method, serves 2) (Direct/normal re cooking method) Ingredients Ingredients 6 lamb cutlets, fat trimmed 1 tablespoon olive oil 20 large green prawns (about 450g), 1 garlic clove, crushed peeled and deveined 1 tablespoon vegetable oil 1 tablespoon lemon juice 1 teaspoon lemon rind, nely grated...
- Page 11 Marinated Chicken Breasts Salmon with Thai Cucumber Relish (Direct/normal re cooking method, serves 4) (Direct/normal re cooking method) Ingredients Ingredients 2 chicken breasts Salmon steaks, 150g to 200g each and 20mm thick 1 lemon, juiced 3 tablespoons Asian (toasted) sesame oil 2 cloves garlic, crushed Freshly ground black pepper 1 tablespoon fresh mint, chopped...
- Page 13 Outback Steakhouse-Style Steak (Direct/normal re cooking method, serves 4) Ingredients Close the lid and cook for between 3 to 6 4 porterhouse steaks, about 3 cm thick minutes per side, depending on how well done Olive oil you would like the steaks cooked (see timing guide).
- Page 14 Barbecuing Guide The following cuts, thicknesses, weights and barbecuing times are meant to be guidelines rather than hard and fast rules. Cooking times are a ected by such factors as altitude, wind, outside temperature and how well done you like your meat. Cooking times for beef and lamb are for medium unless otherwise noted.
- Page 15 Fruit Thickness/Weight Approximate Cooking Time Apple thick round barbecue 4 to 6 minutes Banana halved lengthwise barbecue 6 to 8 minutes Peach, pip removed halved lengthwise barbecue 8 to 10 minutes Pear halved lengthwise barbecue 10 to 12 minutes Pineapple rings barbecue 5 to 10 minutes Note: Barbecuing times for fruit will vary with ripeness Vegetable...
- Page 16 The following are registered trademarks of Weber-Stephen Products LLC, 1415 South Roselle Road, Palatine, Illinois 60067; In Australia and or New Zealand - Weber®, GENESIS®, Summit®, Weber® Q®, Weber® baby Q® and Weber® Family Q®, Spirit®, Smokey Joe®, iGrill®, Grill Academy®, Flavorizer®, Flavourizer®, Flavouriser®, Kettle silhouette®, The kettle shape®, the shape of the Weber®...
Need help?
Do you have a question about the Go-Anywhere and is the answer not in the manual?
Questions and answers