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You must preheat the grill before you cook on it. First,
open the lid and follow lighting instructions. Close the
lid and let the grill heat for about 10 minutes. Then you
will be ready to grill.
A light coating of oil will help brown your food evenly
and keep it from sticking to the cooking grate. Always
brush or spray oil onto your food, not directly onto the
cooking grate.
We suggest that you grill with the lid down. Why?
Because it reduces the chance of flare-ups, and cooks
your food faster and more evenly.
When using a marinade, sauce or glaze with a high
sugar content or other ingredients that burn easily, only
brush it onto the food during the last 10 to 15 minutes
of grilling.
GRILLING GUIDE
TROUBLESHOOTING
Problem Check Cure
Burner burns with a yellow or orange flame, in
conjunction with the smell of gas.
Inspect Weber
®
Insect / Spider screen for possible
obstructions. (Blockage of holes.)
Clean Weber
®
Insect / Spider screen. (See “Annual
Maintenance” section)
Burner does not light, or flame is low in HIGH
position.
Is butane/propane cartridge/cylinder fuel low or empty?
Does the burner light with a match?
Replace butane/propane cartridge/cylinder.
If you can light the burner with a match, then check the
ignition system.
Experiencing flare-ups:
m CAUTION: Do not line the bottom tray with
aluminum foil.
Are you preheating barbecue in the prescribed
manner?
Is the cooking grate heavily coated with burned-on
grease?
Clean thoroughly. (See “Cleaning” section)
Clean bottom tray.
Burner flame pattern is erratic. Flame is low when
burner is on HIGH. Flames do not run the whole
length of the burner tube.
Are burners clean? Clean burner. (See “Annual Maintenance” section)
Inside of lid appears to be “peeling.” (Resembles
paint peeling.)
The lid is cast aluminum, not paint. It cannot “peel”.
What you are seeing is baked on grease that has
turned to carbon and is flaking off.
THIS IS NOT A DEFECT.
Clean thoroughly. (See “Cleaning” section)
Burner does not light when igniter button is
pushed.
Is burner tube positioned too far away from the igniter
box?
Check that the burner tube is positioned correctly over
the ignition box. (See Maintenance - “Replacing the
Burner Tube”)
Burner flame does not ignite completely around
the burner tube.
Are the burner ports clean and fully open? Clean burner. (See “Annual Maintenance” section)
Use a small paper clip to unclog any dirty ports.
If problems cannot be corrected using these methods, please contact the Customer Service Representative in your area using the contact
information on our web site. Log onto www.weber.com
®
.
Beef
Cut Thickness and/or Weight Approximate Grilling Time
Steak: fillet, rump
or entrecote
2 cm (3/4 in) thick
2.5 cm (1 in) thick
2.5 – 3 cm (1 to 1-1/2 in) thick
6 to 8 minutes High
8 to 10 minutes High
14 to 16 minutes; sear 10 minutes High,
Grill 4 to 6 minutes Low
Kebab 2.5 – 3 cm (1 to 1-1/2 in) cubes 10 to 12 minutes Medium
Beefburger or rissole 2 cm (3/4 in) thick 8 to 10 minutes Medium
Pork
Chop: rib, loin, or shoulder 2–2.5 cm (3/4 to 1 inch) thick
3–4cm (1-1/4 to 1-1/2 in) thick
10 to 15 minutes; sear 6 minutes High,
grill 4 to 8 minutes Low
14 to 18 minutes; sear 8 minutes High,
grill 6 to 10 minutes Low
Loin, boneless 2–2.5 cm (3/4 to 1 in) thick 10 to 12 minutes; sear 6 minutes High,
grill 4 to 6 minutes Low
Sausage 25 to 30 minutes Low
Poultry
Chicken breast, boneless,
skinless
175 g (6 oz) 8 to 12 minutes Medium
Chicken, half 550 – 675g (1-1/4 to 1-1/2 lb) 1 to 1-1/4 hours Low
Chicken pieces, bone-in
breast/wing
30 to 40 minutes Low
Chicken pieces, bone-in
leg/thigh
40 to 50 minutes Low