Weber Compact Kettle 47cm Manual Del Usuario página 10

GRILLING METHODS
A
Grilling With Direct Heat
Use the direct method for small, tender pieces of
food that take less than 20 minutes to cook, such
as:
• Hamburgers
• Steaks
• Chops
• Kabobs
• Boneless chicken pieces
• Fish fillets
• Shellfish
• Sliced vegetables
With direct heat, the fire is right below the
food (A). It sears or browns the surfaces of the
food, developing flavours, texture, and delicious
caramelisation while it also cooks the food all the
way to the centre.
A direct fire creates both radiant and conductive
heat. Radiant heat from the charcoal quickly
cooks the surface of the food closest to it. At the
same time, the fire heats the cooking grate rods,
which conducts heat directly to the surface of the
food and creates those unmistakable and lovely
grill marks.
Measuring & Adding Charcoal for Direct Heat
*When measuring lump charcoal, use the charcoal measuring cup provided with your grill.
Grill Diameter Charcoal Briquettes
47 cm 30 briquettes
57 cm 40 briquettes
67 cm
60 briquettes
10
Arranging the Charcoal for
Direct Heat
1. Put on barbecue mitts or gloves.
Note: The grill, including the handle and damper/vent
handles, 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, spread them
evenly across the charcoal grate with long
tongs (B).
3. Replace the cooking grate.
4. Place the lid on the grill.
5. Open the lid damper (C).
6. Preheat the grate for approximately 10 to15
minutes.
7. Once the cooking grate is preheated, using a
stainless steel bristle grill brush, clean the
cooking grate (D).
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.
Beechwood Lump Charcoal* Mixed Wood Lump Charcoal*
1 cup (0.56 kg)
1¾ cups (0.98 kg)
4 cups (2.24 kg)
B
C
D
¾ cup
1¼ cups
2 ¾ cups