328023
22
Zoom out
Zoom in
Previous page
1/28
Next page
22
PREHEATING THE BARBECUE
Light the Weber gas barbecue according to the ignition instructions in this owner’s
manual. Close the lid. Preheat the barbecue for 5-10 minutes (depending on conditions
such as air temperature and wind).
m WARNING: Do not move the Weber
®
gas barbecue when
operating or while the barbecue is hot.
Note: Wind and weather may require adjustment of the burner control knob to obtain
the correct cooking temperature.
If the burner goes out during cooking, open the lid, turn off the burner, and wait five
minutes before relighting.
GRILLING BASICS
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.
GRILLING TIPS & HELPFUL HINTS
BEEF
Thickness/Weight Approximate Grilling Time
Steak: fillet, rump or entrecote 2 cm (3/4 in) thick 6 to 8 minutes High
2.5 cm (1 in) thick 8 to 10 minutes High
2.5 – 3 cm (1 to 1-1/2 in) thick 14 to 16 minutes; sear 10 minutes High, barbecue 4 to 6 minutes Low
Kebab 2.5 – 3 cm (1 to 1-1/2 in) cubes 10 to 12 minutes Medium
Beefburger or rissole 2 cm (3/4 in) thick 8 to 10 minutes Medium
PORK
Thickness/Weight Approximate Grilling Time
Chop: rib, loin, or shoulder 2 – 2.5 cm (3/4 to 1 inch) thick 10 to 15 minutes; sear 6 minutes High, barbecue 4 to 8 minutes Low
3 – 4 cm (1-1/4 to 1-1/2 in) thick 14 to 18 minutes; sear 8 minutes High, barbecue 6 to 10 minutes Low
Loin, boneless 2 – 2.5 cm (3/4 to 1 in) thick 10 to 12 minutes; sear 6 minutes High, barbecue 4 to 6 minutes Low
Sausage 25 to 30 minutes Low
POULTRY
Thickness/Weight Approximate Grilling Time
Chicken breast, boneless, skinless 175 g (6 oz) 8 to 12 minutes Medium
Chicken, half 550 – 675 g (1-1/4 to 1-1/2 lb) 1 to 1-1/4 hours Low
Chicken pieces, bone-in breast/wing 30 to 40 minutes Low
Chicken pieces, bone-in leg/thigh 40 to 50 minutes Low
FISH & SEAFOOD
Thickness/Weight Approximate Grilling Time
Fish, fillet or slice 3 – 4 cm (1/4 to 1/2 in) thick 3 to 5 minutes High
1 – 2.5 cm (1/2 to 1 in) thick 5 to 10 minutes High
2.5 – 3 cm (1 to 1-1/4 in) thick 10 to 12 minutes High
Prawns 2 to 5 minutes High
Fish, whole 450 g (1 lb) 15 to 20 minutes Medium
1 kg (2 to 2-1/2 lb) 20 to 30 minutes Medium
VEGETABLES
Approximate Grilling Time
Asparagus 6 to 8 minutes Medium
Corn on the cob, husked 10 to 12 minutes Medium
Corn on the cob, in husk 25 to 30 minutes Medium
Garlic, whole 45 to 60 minutes Low
Mushroom: shiitake or button 8 to 10 minutes Medium
Mushroom: chestnut, cups or flats 12 to 15 minutes Medium
Onion, 1.27 cm (1/2 in) slices 8 to 12 minutes Medium
Potato, 1.27 cm (1/2 in) slices 14 to 16 minutes Medium
Aubergine, 1.27 cm (1/2 in) slices 8 to 10 minutes Medium
We suggest that you barbecue with the lid down. Why? Because it reduces the chance
of flare-ups, and cooks your food faster and more evenly.
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 10 to 15 minutes of
barbecuing.
Don’t forget to regularly brush off your cooking grate and clean out the drip pan under
the barbecue.
The following cuts, thicknesses, weights, and barbecuing times for food are meant to be
guidelines rather than hard and fast rules. Cooking times are affected by such factors as
wind, outside temperature and how well done the food should be cooked. Barbecue for
the time given on the chart or to the desired degree of doneness, turning once halfway
through the barbecuing time. Cooking times for beef and lamb are for “medium” cooking
time, unless otherwise noted. Let thick chops and steaks rest for 5 to 10 minutes before
carving. The internal temperature of the meat will rise by 5 to 10 degrees during this
time.
For more barbecuing tips and recipes, visit www.weber.com
®
.
22


Need help? Post your question in this forum.

Forumrules


Report abuse

Libble takes abuse of its services very seriously. We're committed to dealing with such abuse according to the laws in your country of residence. When you submit a report, we'll investigate it and take the appropriate action. We'll get back to you only if we require additional details or have more information to share.

Product:

For example, Anti-Semitic content, racist content, or material that could result in a violent physical act.

For example, a credit card number, a personal identification number, or an unlisted home address. Note that email addresses and full names are not considered private information.

Forumrules

To achieve meaningful questions, we apply the following rules:

Register

Register getting emails for Weber q100 at:


You will receive an email to register for one or both of the options.


Get your user manual by e-mail

Enter your email address to receive the manual of Weber q100 in the language / languages: English as an attachment in your email.

The manual is 6,06 mb in size.

 

You will receive the manual in your email within minutes. If you have not received an email, then probably have entered the wrong email address or your mailbox is too full. In addition, it may be that your ISP may have a maximum size for emails to receive.

Others manual(s) of Weber q100

Weber q100 User Manual - German - 28 pages

Weber q100 User Manual - Dutch - 12 pages


The manual is sent by email. Check your email

If you have not received an email with the manual within fifteen minutes, it may be that you have a entered a wrong email address or that your ISP has set a maximum size to receive email that is smaller than the size of the manual.

The email address you have provided is not correct.

Please check the email address and correct it.

Your question is posted on this page

Would you like to receive an email when new answers and questions are posted? Please enter your email address.



Info