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OPERATING INSTRUCTIONS
GRILLING METHODS
Note: If grill looses heat while cooking refer to the troubleshooting section of this manual.
You can adjust the individual burners as desired. The control settings are START/HI,
MEDIUM, LOW, or OFF.
If burners go out during cooking, turn off all burners and wait 5 minutes before relighting.
ƽ WARNING: Check the bottom tray and catch pan for grease
build-up before each use. Remove excess grease to avoid a
grease fi re in the bottom tray.
Preheating
Preheating the grill before grilling is important. Light your Summit
®
gas grill according to
the instructions in this Owner’s Manual. Turn all of the main burners to Start/Hi, close the
lid, and preheat grill with the lid down until grill thermometer reaches 550ºF (260˚-288˚C).
This is the recommended broiling temperature. This will take approximately 10 to 15
minutes, depending on outside temperatures.
Covered cooking
All grilling is done with the lid down to provide uniform, evenly circulated heat. With the
lid closed, the Summit
®
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.
ARRÊT
É
APAGADO
OFF
B
C
A
D
D. C. B. A.
OFF START/
HI
MED. LOW
The most important thing to know about grilling is which cooking method to use for a
specifi c food, Direct or Indirect. The difference is simple: place the food directly over the
fi re, or arrange the fi re on either side of it. Using the right method is the shortest route to
great results—and the best way to ensure doneness safety.
DIRECT COOKING
The Direct Method, similar to broiling, means the food is cooked directly over the heat
source. For even cooking, food should be turned once halfway through the grilling time.
Use the Direct method for foods that take less than 25 minutes to cook: steaks, chops,
kabobs, sausages, vegetables, and more.
Direct cooking is also necessary to sear meats. Searing creates that wonderful crisp,
caramelized texture where the food hits the grate. It also adds great color and fl avor to
the entire surface. Steaks, chops, chicken breasts, and larger cuts of meat all benefi t
from searing.
To sear meats, place them over Direct High heat for 2 to 5 minutes per side. Smaller
pieces require less searing time. Usually after searing you fi nish cooking the food at a
lower temperature. You can fi nish cooking fast-cooking foods by the Direct method; use
the Indirect method for longer-cooking foods.
To set up your gas grill for Direct cooking, preheat the grill with all burners on “HI”. Place
food on the cooking grate, and then adjust all burners to the temperature noted in the
recipe. Close the lid of the grill and lift it only to turn food or to test for doneness at the
end of the recommended cooking time.
INDIRECT COOKING
The Indirect Method is similar to roasting, but with the added benefi ts of that grilled
texture, fl avor, and appearance you can’t get from an oven. To set up for Indirect
cooking, gas burners are lit on either side of the food but not directly beneath it. Heat
rises, refl ects off the lid and inside surfaces of the grill, and circulates to slowly cook the
food evenly on all sides, much like a convection oven, so there’s no need to turn the
food.
Use the Indirect method for foods that require 25 minutes or more of grilling time or that
are so delicate that direct exposure to the fl ame would dry them out or scorch them.
Examples include roasts, ribs, whole chickens, turkeys, and other large cuts of meat, as
well as delicate fi sh fi llets.
To set up your gas grill for Indirect cooking, preheat the grill with all burners on “HI”.
Then adjust the burners on each side of the food to the temperature noted in the recipe
and turn off the burner(s) directly below the food. For best results, place roasts, poultry,
or large cuts of meat on a roasting rack set inside a disposable heavy-gauge foil pan.
For longer cooking times, add water to the foil pan to keep drippings from burning. The
drippings can be used to make gravies or sauces.
12 4
3
Flavorizer
®
system
When meat juices drip from the food onto the specially angled Flavorizer
®
bars,
they create smoke that gives foods an irresistible barbecued fl avor. Thanks to the
unique design of the burners, Flavorizer
®
bars and the fl exible temperature controls,
uncontrolled fl are-ups are virtually eliminated, because YOU control the fl ames.
Because of the special design of the Flavorizer
®
bars and burners, excess fats are
directed through the funnel-shaped bottom tray into the grease catch pan.
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