Handleiding Weber Genesis II - SP-335 GBS (pagina 7 van 24) (Engels)

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Tips and Hints

Preheat each and every time.

If the cooking grates aren’t hot enough, food will

stick, and you will likely never have a chance of

searing properly or developing those handsome

barbecue marks. Even if a recipe calls for medium

or low heat, always preheat the barbecue on the

highest setting ﬁrst. Open the lid, turn up the heat,

close the lid, and then let the cooking grate heat up

for about ten minutes or until the lid thermometer

reads 260°C (500°F) .

Don't barbecue on dirty grates.

Tossing food onto the cooking grates before they

have been cleaned is never a good idea. Leftover

“stu” on the grates acts like glue, binding it to

the grates and your new food. To avoid tasting last

night’s dinner on today’s lunch, make sure that you

are barbecuing on a clean cooking grate. Once the

grates are preheated, use a stainless steel bristle

barbecue brush to make a clean, smooth surface.

Be present in the process.

Before ﬁring up your barbecue, make sure that

everything you need is within arm’s reach. Don’t

forget your essential barbecuing tools, already

oiled and seasoned food, glazes or sauces, and

clean cooking platters for cooked food. Having to

run back to your kitchen not only means missing

out on the fun, but could also result in burning

your food. French chefs call this "mise en place"

(meaning, “put in place”). We call it "being present".

Create a little elbow room.

Packing too much food onto the cooking grates

restricts your ﬂexibility. Leave at least one-quarter

of the cooking grates clear, with plenty of space

between each food item, in order to get your tongs in

there and easily move the food around. Sometimes

barbecuing involves split-second decisions and

the ability to jockey food from one area to another.

Sogive yourself enough room to operate.

Try not to peek.

The lid on your barbecue is for more than just keeping

the rain out. Most importantly, it’s for preventing

too much air from getting in, and too much heat and

smoke from getting out. When the lid is closed, the

cooking grates are hotter, the barbecuing times are

faster, the smoky tastes are stronger, and the ﬂare-

ups are fewer. So put a lid on it!

Only flip once.

What’s better than a juicy steak with a deep sear

and plenty of beautifully caramelised bits? The key

to accomplishing these results is to keep your food

in place. Sometimes we have the tendency to ﬂip

our food before it reaches the desirable level of

colour and ﬂavour. In nearly all cases, you should

turn food just once. If ﬁddling with it more than that,

you are probably also opening the lid too much,

which causes its own set of problems. So step back

and trust the barbecue.

Know when to tame the flame.

When barbecuing, sometimes the most important

thing to know is when to stop. The most reliable

way to test doneness of your food is to invest in an

instant-read thermometer. This slim little gem will

help you pinpoint that critical moment when your

food is at its best.

Don’t be afraid to experiment.

Back in the 1950s, barbecuing meant one thing:

meat (and only meat) charred over open ﬂames.

Themodern day backyard chef doesn’t need a kitchen

in order to prepare a full course meal. Use your

barbecue to make char-barbecued appetisers, sides,

and even desserts. Register your barbecue to receive

special content that will inspire you along the way.

We’d love to join you on your barbecuing adventures.

BarbecuingDo’s

andDon’ts

Optimize

Grill Space

Using the TUCKAWAY Warming Rack

Use the warming rack up to keep food warm or

fold it down when not in use.

To fold the warming rack down, lift rack slightly

and rotate downward. Use heat-resistant mitts

or gloves (conforming to EN 407, Contact Heat

rating level 2 or greater) when adjusting rack.

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