Weber BABY Q 100 Owner's Manual - page 22
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.
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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
®
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