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PREHEATING
Preheating the grill before grilling is important. To preheat:
Light your grill according to the instructions in this Owner’s
Guide; then turn burner(s) to start/high ( ) position, close
the lid, and preheat grill. This will take 10 to 15 minutes
depending on conditions such as air temperature and
wind. After preheating, you can adjust the burner(s) as
desired.
m WARNING: Should the burner(s) go out
while grill is in operation, turn all gas
valves off. Open the lid and wait five
minutes before attempting to relight
grill, using the igniting instructions.
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, a feature on some of our grills, 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.
GREASE COLLECTION SYSTEM
Unique cooking grate design features angled, cast-iron
rails that deflect drippings away from the burner tube(s),
preventing flare-ups that can char food. The remaining
drippings flow into a removable catch pan that slides out
for easy cleaning.
For more grilling tips and recipes, visit
www.weber.com
®
.
TIPS & HINTS
• Always preheat the grill before
cooking. Set burner(s) on high
heat and close lid; preheat for
10 to 15 minutes.
• The temperature of your gas
grill may run hotter than
normal for the first few uses.
• Recipe grilling times are based
on outside temperatures of
70°F (21°C) and little or no
wind. Allow for more cooking
time on cold or windy days, or
at higher altitudes. Allow for
less cooking time in extremely
hot weather.
• Grilling conditions may require
adjustment of the burner
control knobs to attain the
correct cooking temperatures.
• Sear meats and cook with the
lid down for perfectly grilled
food every time.
• Crowding food onto a cooking
grate means more time will
be required to cook the food.
• 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.
• In general, large pieces
of meat will require more
cooking time per pound (kilo)
than small pieces of meat.
• 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.
• Foods in containers, such
as baked beans, will require
more time if grilled in a deep
casserole than in a shallow
baking pan.
• Use tongs rather than a fork
for turning and handling
meats to avoid losing natural
juices. Use two spatulas for
handling large whole fish.
• Always be sure the cookbox
and removable catch pan are
clean and free from debris.
• Do not line the cookbox with
foil. This could prevent the
grease from flowing into the
removable catch pan.
• If an unwanted flare-up
should occur, turn burner(s)
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.
• Using a timer will help to alert
you when “well done” is about
to become “overdone.”
• 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.
• 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 5
to 10 minutes of barbecuing.
GRILLING TIPS & HELPFUL HINTS