Bedienungsanleitung Weber summit s 650 (Seite 14 von 76) (Englisch, Französisch)

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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.

m WARNING: Check the bottom tray and catch pan for grease

build-up before each use. Remove excess grease to avoid a

grease fire 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.

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

specific food, Direct or Indirect. The difference is simple: place the food directly over the

fire, or arrange the fire 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 flavor to

the entire surface. Steaks, chops, chicken breasts, and larger cuts of meat all benefit

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 finish cooking the food at a

lower temperature. You can finish 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 benefits of that grilled

texture, flavor, 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, reflects 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 flame would dry them out or scorch them.

Examples include roasts, ribs, whole chickens, turkeys, and other large cuts of meat, as

well as delicate fish fillets.

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.

FLAVORIZER

SYSTEM

When meat juices drip from the food onto the specially angled Flavorizer

bars,

they create smoke that gives foods an irresistible barbecued flavor. Thanks to the

unique design of the burners, Flavorizer

bars and the flexible temperature controls,

uncontrolled flare-ups are virtually eliminated, because YOU control the flames.

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.

opEratiNG iNStrUctioNS

6 BURNER

12 54

DIRECT METHOD

Food is placed on the area of the cooking grates directly over the lit

burners

6 BURNER

INDIRECT METHOD

Food is placed on the area of the cooking grates between the lit burners

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