Bedienungsanleitung Weber Performer De Luxe GBS (Seite 11 von 136) (Alle Sprachen)

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GRILLING METHODS

Grilling With Indirect Heat

Use the indirect method for larger cuts of meat

that require 20 minutes or more of grilling 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

• Whole fish

• Delicate fish fillets

• Whole chickens

• 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, the heat is on both sides of

the grill, or off to one side of the grill. The food

sits over the unlit part on the cooking grate (A).

The radiant and conductive heat are still factors,

but they are not as intense while indirect

cooking. However, if the lid of the grill 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 grill, 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.

Arranging the Charcoal for

Indirect Heat

1. Put on barbecue mitts or gloves.

Note: The grill, including the handles, lid damper and bowl

vents, will become hot. Make sure that you are wearing

barbecue mitts or gloves to avoid burning your hands.

2. After the charcoal is fully lit, with long tongs,

arrange the charcoal so that they will be set

on either side of the food (B). Position the

charcoal on the sides of the bowl opposite

the handles (C), either directly onto the

charcoal grate or in the charcoal rails or Char-

Baskets

™

if they are being used. A drip pan

may be placed between the charcoal to collect

drippings.

USING CHARCOAL RAILS:

Align the charcoal grate so that the steel wires

run across the kettle from handle to handle.

Then, position the charcoal rails so that they

hook over the outside straight wires of the

charcoal grate. The front of the charcoal rails

should slip over the fourth wire of the charcoal

grate and click into place (D).

3. Replace the cooking grate.

4. Place the lid on the grill. If your grill has a

thermometer, always position the lid so that

the thermometer is not above the charcoal

where it will be exposed to direct heat (E).

5. Open the lid damper.

6. Preheat the grate for approximately 10 to 15

minutes.

7. Once the cooking grate is preheated, using a

stainless steel bristle grill brush, clean the

cooking grate.

Note: Use a stainless steel bristle grill brush. Replace brush

if any loose bristles are found on cooking grate or brush.

8. Open the lid, and place your food on the grate.

9. Place the lid on the grill. Consult recipe for

recommended cooking times.

Note: When removing the grill lid during cooking, lift to the

side, rather than straight up. Lifting straight up may create

suction, drawing ashes up onto your food.

When finished cooking...

Close the lid damper and bowl vents to extinguish

the charcoal.

Measuring & Adding Charcoal for Indirect Heat

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

Grill Diameter Charcoal Briquettes Beechwood Lump Charcoal* Mixed Wood Lump Charcoal*

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)

47 cm 15 briquettes 7 briquettes ½ cup (0.30 kg) 1 handful ½ cup 1 handful

57 cm 20 briquettes 7 briquettes ½ cup (0.30 kg) 1 handful ½ cup 1 handful

67 cm 30 briquettes 8 briquettes ¾ cup (0.42 kg) 1 handful ¾ cup 1 handful

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