Bedienungsanleitung Weber Master Touch C5750 (Seite 11 von 16) (Englisch)

717366

Zoom out

Zoom in

Vorherige Seite

1/16

Nächste Seite

www.weber.com

BARBECUING METHODS - INDIRECT HEAT / SMOKING

Measuring & Adding Charcoal for Indirect Heat

*When measuring lump charcoal, use the charcoal measuring cup provided with your barbecue.

Barbecue

Diameter

WEBER

Charcoal Briquettes Charcoal Briquettes

Beech wood

Lump Charcoal*

Mixed Wood

Lump Charcoal*

Briquettes

for first hour

(per side)

Briquettes

to add for each

additional hour

(per side)

Briquettes

for first hour

(per side)

Briquettes

to add for each

additional hour

(per side)

Charcoal

for first

hour

(per side)

Charcoal

to add for each

additional hour

(per side)

Charcoal

for first

hour

(per side)

Charcoal

to add for each

additional hour

(per side)

57 cm 15 briquettes 4 briquettes 20 briquettes 7 briquettes ½ cup 1 handful ½ cup 1 handful

Barbecuing With

Indirect Heat & Smoking

Use the indirect/smoking method for larger

cuts of meat that require 20 minutes or more of

barbecuing time, or for foods so delicate that direct

exposure to the heat would dry them out or scorch

them, such as:

• Joints

• Bone-in poultry pieces

• Delicate fish fillets

• Whole chickens

• Whole turkeys

• Ribs

Indirect heat can also be used for finishing thicker

foods or bone-in cuts that have been seared or

browned first over direct heat. With indirect heat

or smoking, the heat is on one or both sides of

the barbecue. The food sits on the portion of the

cooking grate without charcoal directly below it (A).

The radiant and conductive heat are still factors,

but they are not as intense while indirect cooking

or smoking. However, if the lid of the barbecue

is closed, as it should be, there is another kind

of heat generated: convection heat. Heat rises,

reflects off the lid and inside surfaces of the

barbecue, and circulates to slowly cook the food

evenly on all sides.

Convection heat doesn’t sear or brown the surface

of the food the way radiant and conductive heat do.

It cooks it more gently all the way to the centre,

like the heat in an oven.

Smoking food will require the addition of wood

chunks or chips to the lit charcoal.

Arranging the Charcoal for

Indirect Heat / Smoking

1. Always wear barbeque mitts or gloves

conforming to EN 407(Contact Heat rating

level 2 or greater) when using your charcoal

barbecue.

Note: The barbecue, including the handles and damper/

vent handles, will become hot. Make sure that you are

wearing barbecue mitts or gloves to avoid burning your

hands.

2. Once the charcoal is fully lit using your

preferred indirect barbecuing method (refer to

“Lighting Charcoal” section), using barbecue

mitts or gloves and long handle tongs, be sure

that the charcoal is properly positioned on

opposite sides of the bowl. Avoid positioning

the charcoal next to the lid and bowl handles,

or directly beneath the thermometer and lid

damper (B). A drip pan may be placed between

the charcoal to collect food drippings.

3. Make sure the ONE-TOUCH cleaning system

handle and lid damper are in the fully open

position (C), (D).

4. Once the charcoal has ashed over, replace

the cooking grate inside the bowl. Make sure

that the hinged sides of the cooking grate are

directly above the charcoal inside the bowl.

5. Slide the lid closed from the TUCK-AWAY

lidholder.

6. Preheat the grate for approximately 10 to

15minutes.

7. Once the cooking grate is preheated, slide the

lid open into the TUCK-AWAY lid holder. Using

barbecue brush, scrub the cooking grate clean(E).

Note: When using a stainless steel bristle barbecue

brush, replace the brush if any loose bristles are found

on the cooking grate or brush.

8. Slide the lid open into the TUCK-AWAY lid

holder and place your food in the centre of the

cooking grate, above a drip pan if using one.

9. Slide the lid closed from the TUCK-AWAY lid

holder. Always position the lid so that the

thermometer is not above the charcoal where

it will be exposed to direct heat. Consult recipe

for recommended cooking times. Adjust the

lid and bowl dampers to lower the interior

barbecue temperature if necessary.

When finished cooking...

Close the lid damper and bowl vents to extinguish

the charcoal (F).

Missbrauch melden von Frage und/oder Antwort

Libble nimmt den Missbrauch seiner Dienste sehr ernst. Wir setzen uns dafür ein, derartige Missbrauchsfälle gemäß den Gesetzen Ihres Heimatlandes zu behandeln. Wenn Sie eine Meldung übermitteln, überprüfen wir Ihre Informationen und ergreifen entsprechende Maßnahmen. Wir melden uns nur dann wieder bei Ihnen, wenn wir weitere Einzelheiten wissen müssen oder weitere Informationen für Sie haben.

Weber Master Touch C5750 Seite 11

Brauchen Sie Hilfe? Stellen Sie Ihre Frage.

Missbrauch melden von Frage und/oder Antwort

Art des Missbrauchs:

Forenregeln

Neu registrieren

Andere Handbücher von Weber Master Touch C5750

Das Handbuch wird per E-Mail gesendet. Überprüfen Sie ihre E-Mail.

Ihre Frage wurde zu diesem Forum hinzugefügt

Info