weber 62620 - Manual (Page 8)

8
EASY STEPS TO GRILLING
GREATNESS
Follow these tips and you won’t go wrong.
And neither will your dinner.
• Direct, indirect, or a little of both? Read
the recipe and look for the instructions for
setting up your grill. There are two methods
of cooking in a Weber
® grill—direct and
indirect. See the following pages for
specific instructions.
• Don’t try to save time by placing food on
a grill that’s not quite ready. Let charcoal
burn until it has a light grey ash coating
(keep the vents open so the fire does not
go out).
• Use a spatula and tongs but leave the fork.
You’ve probably seen people poking their
meat with one, but it causes juices and
flavor to escape and that can dry out your
food.
• Make sure the food fits on the grill with the
lid down. At least 1 inch clearance between
the food and the lid is ideal.
• Resist the urge to open the lid to check on
your dinner every couple of minutes. Every
time you lift the lid heat escapes, which
means it will take longer to get dinner on
the table.
• Unless the recipe calls for it, turn your food
over only once.
• You will control flare-ups, reduce cooking
time, and get altogether better results if
you grill with the lid down.
• Resist the urge to use a spatula to press
down on foods such as burgers. You’ll
squeeze out all that wonderful flavor.
• 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 on
your food, not the cooking grate.
FOOD SAFETY TIPS
• Wash your hands thoroughly with hot,
soapy water before starting any meal
preparation and after handling fresh meat,
fish, and poultry.
• Do not defrost meat, fish, or poultry at room
temperature. Defrost in the refrigerator.
• Never place cooked food on the same
plate the raw food was on.
• Wash all plates and cooking utensils which
have come into contact with raw meats or
fish with hot, soapy water and rinse.
HELPFUL HINTS