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Weber SUMMIT S-470 Guia Del Propietario página 15

Barbacoa de gas licuado de propano licuado
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The m ost important
thing toknow about grilling
iswhich cooking
method
touse f or a
specific
food, Direct or Indirect.
The d ifference
is simple:
place the food directly
over the
fire, orarrange
the f ire on either side o fit. U sing the right method
isthe s hortest
route to
great results--and
the best way toensure
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
(A)
i
_
i
0
1
2
3
4
H
H
H
H
A
Food is placed on the area of the cooking grates directly over the lit
burners
o;oooo oo
1
2
3
4
M
M
Food is placed on the area of the cooking grates between the lit burners
GRILLING TIPS & HELPFUL HINTS
o
Always preheat the grill before cooking. Set all burners on "HI" heat and close lid;
heat for 10 minutes, or until thermometer
registers 500°-550°F
(260°-288°C).
Sear meats and cook with the lid down for perfectly grilled food every time.
Grilling times in recipes are based on 70°F (20°C) weather and little or no wind.
Allow more cooking time on cold or windy days, or at higher altitudes. Allow less
cooking time in extremely
hot weather.
Grilling times can vary because of the weather, or the amount, size and shape of
the food being grilled.
The temperature
of your Summit ® gas grill may run hotter than normal for the first
few uses.
Grilling conditions may require the adjustment
of the burner controls to attain the
correct cooking temperatures.
In general, large pieces of meat will require more cooking time per pound than
small pieces of meat. Foods on a crowded
cooking grate will require more cooking
time than just a few foods. Foods grilled in containers,
such as baked beans, will
require more time if grilled in a deep casserole
rather than a shallow baking pan.
Trim excess fat from steaks, chops and roasts, leaving no more than a scant _A
inch (6.4mm) of fat. Less fat makes cleanup easier, and is a virtual guarantee
against unwanted
flare-ups.
Foods placed on the cooking grate directly above burners may require turning or
moving to a less hot area.
Use tongs rather than a fork for turning and handling meats to avoid losing natural
juices. Use two spatulas for handling
large whole fish.
If an unwanted
flare-up should occur, turn all burners off and move food to
another area of the cooking grate. Any flames will quickly subside. After flames
subside, relight the grill. NEVER
USE WATER
TO EXTINGUISH
FLAMES ON A
GAS GRILL.
Some foods, such as a casserole
or thin fish fillets, will require a container
for grilling. Disposable
foil pans are very convenient,
but any metal pan with
ovenproof
handles can also be used.
Always be sure the bottom tray and grease catch pan are clean and free from
debris.
Do not line the funnel-shaped
bottom tray with foil. This could prevent the grease
from flowing into the grease catch pan.
Using a timer will help to alert you when "well-done"
is about to become "over-
done."

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