Manual Weber ORIGINAL KETTLE - E-5730 (page 13 of 16) (English)

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COOKING GUIDE

Cooking Tips

• Barbecue steaks, fish fillets, boneless chicken

pieces, and vegetables using the direct method

for the time given on the chart (or to the desired

doneness) turning food once, halfway through

barbecuing time.

• Barbecue roasts, whole poultry, bone-in poultry

pieces, whole fish, and thicker cuts using the

indirect method for the time given on the chart

(or until an instant-read thermometer registers

the desired internal temperature).

• Before carving let roasts, larger joints of meat,

thick chops and steaks rest for 5 to 10 minutes

after cooking. The internal temperature of the

meat will rise 5 to 10 degrees during this time.

• For additional smoke flavour, consider adding

hardwood chips or chunks (soaked in water for

at least 30 minutes and drained) or moistened

fresh herbs such as rosemary, thyme, or bay

leaves. Place the wet wood or herbs directly on

the coals just before you begin cooking.

• Thaw food before barbecuing. Otherwise, allow

for a longer cooking time if cooking frozen food.

Food Safety Tips

• Do not defrost meat, fish, or poultry at room

temperature. Defrost in the refrigerator.

• Wash your hands thoroughly with hot, soapy

water before starting any meal preparation and

after handling fresh meat, fish, and poultry.

• Never place cooked food on the same plate raw

food was on.

• Wash all plates and cooking utensils that have

come into contact with raw meat or fish with hot,

soapy water and rinse.

Cooking times for beef and lamb use the United States Department of Agriculture definition of medium

doneness, unless otherwise noted. The cuts, thicknesses, weights and barbecuing times are meant to be

guidelines. Factors such as altitude, wind and outside temperature can affect cookingtimes.

Visit weber.com for recipes and barbecuing tips.

Thickness/Weight Approximate Total Barbecuing Time

RED MEAT

Steak:

New York strip, porterhouse,

rib-eye, T-bone, and

ﬁlet mignon (tenderloin)

2cm thick 4 to 6 minutes direct high heat

2.5cm thick 6 to 8 minutes direct high heat

5cm thick

14 to 18 minutes brown 6 to 8 minutes direct high heat,

and barbecue 8 to 10 minutes indirect high heat

Flank Steak 0.7kg to 1kg, 2cm thick 8 to 10 minutes direct medium heat

Minced Beef Patty 2cm thick 8 to 10 minutes direct medium heat

Tenderloin 1.4 to 1.8kg

45 to 60 minutes 15 minutes direct medium heat,

and barbecue 30 to 45 minutes indirect medium heat

PORK

Bratwurst: fresh 85g link 20 to 25 minutes direct low heat

Chop: boneless or bone-in

2cm thick 6 to 8 minutes direct high heat

3 to 4cm thick

10 to 12 minutes brown 6 minutes direct high heat,

and barbecue 4 to 6 minutes indirect high heat

Ribs: baby back, spareribs 1.4 to 1.8kg 1½ to 2 hours indirect medium heat

Ribs: country-style, bone-in 1.4 to 1.8kg 1½ to 2 hours indirect medium heat

Tenderloin 0.5kg

30 minutes brown 5 minutes direct high heat,

and barbecue 25 minutes indirect medium heat

POULTRY

Chicken Breast:

boneless, skinless

170 to 227g 8 to 12 minutes direct medium heat

Chicken Thigh:

boneless, skinless

113g 8 to 10 minutes direct medium heat

Chicken Pieces:

bone-in, assorted

85 to 170g

36 to 40 minutes 6 to 10 minutes direct low heat,

30 minutes indirect medium heat

Chicken: whole 1.8 to 2.25kg 1 to 1¼ hours indirect medium heat

Cornish Game Hen 0.7 to 0.9kg 60 to 70 minutes indirect medium heat

Turkey: whole, unstued 4.5 to 5.5kg 2 to 2½ hours indirect medium heat

SEAFOOD

Fish, Fillet, or Steak:

halibut, red snapper,

salmon, sea bass,

swordﬁsh, tuna

0.6 to 1.25cm thick 3 to 5 minutes direct medium heat

2.5 to 3cm thick 10 to 12 minutes direct medium heat

Fish: whole

0.5kg 15 to 20 minutes indirect medium heat

1.4kg 30 to 45 minutes indirect medium heat

Shrimp 14g 2 to 4 minutes direct high heat

VEGETABLES

Asparagus 1.25cm diameter 6 to 8 minutes direct medium heat

Corn

in husk 25 to 30 minutes direct medium heat

husked 10 to 15 minutes direct medium heat

Mushroom

shiitake or button 8 to 10 minutes direct medium heat

portobello 10 to 15 minutes direct medium heat

Onion

halved 35 to 40 minutes indirect medium heat

1.25cm slices 8 to 12 minutes direct medium heat

Potato

whole 45 to 60 minutes indirect medium heat

1.25cm slices

9 to 11 minutes parboil 3 minutes, and barbecue

6 to 8 minutes direct medium heat

Make sure food ﬁts on the barbecue with the lid down, leaving approximately 2.5cm of clearance between the food and lid.

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Others manual(s) of Weber ORIGINAL KETTLE - E-5730

Weber ORIGINAL KETTLE - E-5730 User Manual - German - 16 pages

Weber ORIGINAL KETTLE - E-5730 User Manual - Dutch - 16 pages

Weber ORIGINAL KETTLE - E-5730 Installation Guide - All languages - 16 pages

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