Bedienungsanleitung Weber Q 2000 (Seite 20 von 28) (Englisch)

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BARBECUING TIPS & HELPFUL HINTS

PREHEATING

Preheating the barbecue before barbecuing is important.

To preheat: Light your barbecue according to the

instructions in this Owner’s Guide; then turn burner(s) to

start/high ( ) position, close the lid, and preheat barbecue.

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 barbecue is in operation, turn

burner control knob(s) to off position.

Open the lid and wait five minutes

before attempting to relight barbecue,

using the igniting instructions.

COVERED COOKING

All barbecuing is done with the lid down to provide

uniform, evenly circulated heat. With the lid closed,

the gas barbecue cooks much like a convection oven.

The thermometer in the lid, a feature on some of our

barbecues, indicates the cooking temperature inside the

barbecue. All preheating and barbecuing 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 barbecuing tips and recipes, visit

www.weber.com

TIPS & HINTS

• Always preheat the barbecue

before cooking. Set burner(s)

on high heat and close lid;

preheat for 10 to 15 minutes.

• The temperature of your gas

barbecue may run hotter than

normal for the first few uses.

• Recipe barbecuing 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.

• Barbecuing 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

barbecued 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

(6.4mm) of fat. Less fat makes

clean-up 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

barbecuing. 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 barbecued 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

barbecue. NEVER USE WATER

TO EXTINGUISH FLAMES ON A

GAS barbecue.

• 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.

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