Descargar Imprimir esta página

Weber SUMMIT S-670 Guia Del Propietario página 13

Ocultar thumbs Ver también para SUMMIT S-670:

Publicidad

Idiomas disponibles

Idiomas disponibles

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.
z_ 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 e 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 550_F (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.
ARRF:T_:
OFF 0
[]]]
APAGADO
OFF
START/HI
MED.
LOW
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.
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.
r
T
(A)
1
2
3
4
5
6
H
H
H
H
H
H
A
Food is placed on the area of the cooking grates directly over the lit
burners
o(_
o
o
o
o
o
(_
o
1
2
3
4
5
6
M
M
i
i Food is placed on the area of the cooking grates between the ht burners

Publicidad

loading

Este manual también es adecuado para:

89208