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Weber Q 2000 Manual

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WWW.WEBER.COM
®
20
BARBECUING TIPS & HELPFUL HINTS
PREHEATING
Preheating the barbecue before barbecuing is important.
To preheat: Light your barbecue according to the
instructions in this Owner’s Guide; then turn burner(s) to
start/high ( ) position, close the lid, and preheat barbecue.
This will take 10 to 15 minutes depending on conditions
such as air temperature and wind. After preheating, you
can adjust the burner(s) as desired.
m WARNING: Should the burner(s) go out
while barbecue is in operation, turn
burner control knob(s) to off position.
Open the lid and wait five minutes
before attempting to relight barbecue,
using the igniting instructions.
COVERED COOKING
All barbecuing is done with the lid down to provide
uniform, evenly circulated heat. With the lid closed,
the gas barbecue cooks much like a convection oven.
The thermometer in the lid, a feature on some of our
barbecues, indicates the cooking temperature inside the
barbecue. All preheating and barbecuing is done with the
lid down. No peeking — heat is lost every time you lift the
lid.
GREASE COLLECTION SYSTEM
Unique cooking grate design features angled, cast-iron
rails that deflect drippings away from the burner tube(s),
preventing flare-ups that can char food. The remaining
drippings flow into a removable catch pan that slides out
for easy cleaning.
For more barbecuing tips and recipes, visit
www.weber.com
®
.
TIPS & HINTS
• Always preheat the barbecue
before cooking. Set burner(s)
on high heat and close lid;
preheat for 10 to 15 minutes.
• The temperature of your gas
barbecue may run hotter than
normal for the first few uses.
• Recipe barbecuing times are
based on outside temperatures
of 70°F (21°C) and little or no
wind. Allow for more cooking
time on cold or windy days, or
at higher altitudes. Allow for
less cooking time in extremely
hot weather.
• Barbecuing conditions may
require adjustment of the
burner control knobs to
attain the correct cooking
temperatures.
• Sear meats and cook with
the lid down for perfectly
barbecued food every time.
• Crowding food onto a cooking
grate means more time will be
required to cook the food.
• Trim excess fat from steaks,
chops, and roasts, leaving
no more than a scant ¼ inch
(6.4mm) of fat. Less fat makes
clean-up easier, and is a virtual
guarantee against unwanted
flare-ups.
• In general, large pieces of meat
will require more cooking time
per pound (kilo) than small
pieces of meat.
• Some foods, such as a
casserole or thin fish fillets,
will require a container for
barbecuing. Disposable foil
pans are very convenient, but
any metal pan with ovenproof
handles can also be used.
• Foods in containers, such as
baked beans, will require more
time if barbecued in a deep
casserole than in a shallow
baking pan.
• Use tongs rather than a fork for
turning and handling meats to
avoid losing natural juices. Use
two spatulas for handling large
whole fish.
• Always be sure the cookbox and
removable catch pan are clean
and free from debris.
• Do not line the cookbox with
foil. This could prevent the
grease from flowing into the
removable catch pan.
• If an unwanted flare-up should
occur, turn burner(s) off and
move food to another area of
the cooking grate. Any flames
will quickly subside. After
flames subside, relight the
barbecue. NEVER USE WATER
TO EXTINGUISH FLAMES ON A
GAS barbecue.
• Using a timer will help to alert
you when “well done” is about
to become “overdone.”
• A light coating of oil will help
brown your food evenly and
keep it from sticking to the
cooking grate. Always brush
or spray oil onto your food, not
directly onto the cooking grate.
• When using a marinade, sauce
or glaze with a high sugar
content or other ingredients
that burn easily, only brush it
onto the food during the last 5
to 10 minutes of barbecuing.
… 20 …


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