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Weber ONE TOUCH GOLD manual

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Table of contents for the manual

  • Page 1

    GRILL A CHARBON DE BOIS MODE D’EMPL OI Ne pas jeter. Contient des précautions de sécurité avec l e produit, des mise s en garde et des avertissements. ASADOR DE CARBÓN GUÍA DEL PROPIET ARIO No desechar. Contiene importantes avisos de peligros, advertencias y precauciones respecto al producto. CHARCOAL GRILL OWNER’S GUIDE Do not discard. Th[...]

  • Page 2

    2 m SAFETY SYMBOLS ( m ) will alert you to important SAFETY information. m Signal words DANGER, WARNING, or CAUTION will be used with the m SAFETY SYMBOL . m DANGER will identify the most serious hazard. m Please read all safety information contained in this Owner’s Guide before operating this barbecue. m DANGER m Failure to follow the Dangers, W[...]

  • Page 3

    3 Safe ty Informatio n ....................... 4-6 Helpful Hints ............................ 7- 9 Charcoal Grill Cooking, Direct Method ............................ 10 Charcoal Grill Cooking, Indir ect Method .......................... 11 Grilling Guide ......................... 12 -13 Información de Seguridad .............. 14 -16 Suger encias P[...]

  • Page 4

    4 m SAFETY SYMBOLS ( m ) will alert you to important SAFETY information. m Signal words DANGER, WARNING, or CAUTION will be used with the m SAFETY SYMBOL . m DANGER will identify the most serious hazard. m Please read all safety information contained in this Owner’s Guide before operating this barbecue. F AILURE T O HEED THESE D ANGER, W ARNING A[...]

  • Page 5

    5 m DANGER m Failure to follow the Dangers, Warnings and Cautions contained in this Owner’s Guide may result in serious bodily injury or death, or in a fire or an explosion causing damage to property. m Do not use indoors! This barbecue is designed for outdoor use only. If used indoors, toxic fumes will accumulate and cause serious bodily injury [...]

  • Page 6

    6 m Barbecue mitts should always be worn while cooking, adjusting air vents (dampers), adding charcoal and handling the thermometer or lid. m Use proper barbecue tools, with long, heat-resistant handles. m Some models may include the Tuck- Away™ lid holder feature. The Tuck-Away™ lid holder is used to store the lid while checking on or turning [...]

  • Page 7

    7 TO START A CHARCOAL GRILL • Remove the lid and open all air vents before building the fire. NOTE: For proper airflow, remove accumulated ashes from the bottom of the grill, if present (only after the coals are fully extinguished). Charcoal requires oxygen to burn, so be sure nothing clogs the vents. • Mound the briquets into a pyramid-shaped [...]

  • 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 at 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.[...]

  • Page 9

    9 USE OF WEBER RECIPES • All recipes in this book have been developed on the basis of 70°F/21°C weather and little or no wind. Therefore, if you are cooking on a cold and/or windy day or at high altitudes, it may be necessary to allow more time. • The cooking times in this book should be used as guidelines, not exact cooking times, as much de[...]

  • Page 10

    10 DIRECT METHOD The direct method means that the food is cooked directly over prepared coals. For even cooking, food should be turned once, halfway through the grilling time. Use the direct method for foods that take less than 25 minutes to cook: steaks, chops, kabobs, vegetables, and the like. 1. Open all vents. 2. Heap the recommended amount of [...]

  • Page 11

    11 INDIREC T METHOD Use the indirect method for foods that require 25 minutes or more of grilling time or f or foods so delicate that direct exposur e to the hea t source would dr y them out or scorch them. Exam ples include roasts, bon e-in poultr y pieces, and whole fish as well as d elicate fish fillets. T o set up for indir ect cooking, pr epar[...]

  • Page 12

    12 Pork Thickness / Weight Approxim ate Grilling Time cho p, boneless or bon e in ¾ inch thick 6 to 8 minutes direct high heat 1 inch thick 8 to 1 0 minutes direct medium heat ribs, baby back 1½ to 2 pounds 3 to 4 hours indirect low heat ribs, spareribs 2½ to 3½ pounds 3 to 4 hours indirect low heat ribs, countr y-style, bon e-in 3 to 4 pounds [...]

  • Page 13

    13 Poultry Thickness / Weight Approxim ate Grilling Time chicken breast, boneless, skinless 6 to 8 ounces 8 to 12 minutes direct medium heat chicken thigh, boneless, skinless 4 ounces 8 to 1 0 minutes direct medium he at chicken breast, bone-in 1 0 to 1 2 ounces 30 to 40 minutes indirect medium he at chicken pieces, bone-in leg / thigh 30 to 40 min[...]

  • Page 14

    14 INF ORMACIÓN DE SEGURIDAD m Los SÍMBOLOS DE SEGURIDAD ( m ) lo alertarán de alguna importante información de SEGURIDAD . m Las señales de PELIGRO, ADVERTENCIA o PRECAUCIÓN serán utilizadas con el m SÍMBOLO DE SEGURIDAD . m PELIGRO identificará el riesgo más grave. m Lea toda la información de seguridad contenida en esta Guía del Prop[...]

  • Page 15

    15 INF ORMACIÓN DE SEGURIDAD m ¡No la utilice dentro de la casa! Esta barbacoa debe usarse solamente al aire libre. Si se utiliza dentro de la casa, se acumularán humos que causarán lesiones corporales graves o la muerte. m Use esta barbacoa sólo al aire libre en una zona bien ventilada. No la use en un garaje, edificio, pasadizo techado o en [...]

  • Page 16

    16 INF ORMACIÓN DE SEGURIDAD m Apague los carbones al terminar de cocinar. Cierre todos los los respiraderos (reguladores de aire) después de colocar la tapa sobre el tazón. m Deben llevarse puestos guantes para barbacoas mientras se esté cocinando, ajustando los respiraderos (reguladores de aire), agregando carbón, y manipulando el termómetr[...]

  • Page 17

    17 SUGERENCIAS PRÁC TICAS PARA ENCENDER UN ASADOR DE CARBÓN • Antes de encender el fuego, quite la tapa y abra todos los orificios de ventilación NOTA: Para que haya un flujo de aire adecuado, retire, si es que las hay, las cenizas acumuladas al fondo del asador (sólo después de que se hayan apagado las brasas por completo). El carbón neces[...]

  • Page 18

    18 SUGERENCIAS PRÁC TICAS PASOS SENCILLOS PARA COCINAR EN EL ASADOR Tenga en cuenta las siguientes sugerencias y no se equivocará. Ni se le arruinará la cena. • ¿Método de cocción directa, indirecta o ambos? Lea la receta y busque las instrucciones para la utilización del asador. Existen dos métodos para cocinar en el asador Weber ® : Di[...]

  • Page 19

    19 SUGERENCIAS PRÁC TICAS USO DE RECETAS WEBER • Todas las recetas contenidas en este libro están consideradas para una temperatura ambiente de 70°F/21°C y condiciones de poco viento. Por lo tanto, si está cocinando en un día frío o ventoso, o bien en altitudes elevadas, tal vez tendrá que aumentar el tiempo de cocción. • Los tiempos d[...]

  • Page 20

    20 COCINANDO EN ASADOR DE CARBÓN MÉTODO DIREC TO El método directo indica que los alimentos se cocinan directamente sobre los carbones prepar ados. Para obtener una cocción uniforme, de berá dar la vuelta una vez a los alimentos cuando haya transcurrido la mitad del tiempo de cocción. Utilice el método directo para alimentos que necesiten me[...]

  • Page 21

    21 COCINANDO EN ASADOR DE CARBÓN MÉTODO INDIREC TO Utilice el método indirecto para alimentos que neces iten un tiempo de cocción de 25 minuto s o más, o para aquellos alimentos que se secan demas iado o se queman si se ponen directamente sobre las llamas. Como por ejemplo los asado s (roasts) , aves con hueso, pescado s enteros, o file tes de[...]

  • Page 22

    22 GUÍA P ARA ASAR L os siguientes cor tes, grosor es, pesos y tiempo s de cocción sólo son indicativo s y, en ningún caso, reglas fijas e inalterables. L os tiempos de cocción depend en de la altura sobre el nivel de mar , el viento, la temper atura exterior y el grado de cocción desead o. Dos reg las fundamentales: Para bisteces, chule tas,[...]

  • Page 23

    23 GUÍA P ARA ASAR Ave s Grosor /Peso Tiempo Aproximado de Cocción pechugas de pollo, sin hueso, sin piel 6 a 8 onzas 8 a 1 2 minutos con fuego medio directo mu slos de pollo, sin hueso, sin piel 4 onzas 8 a 1 0 minutos con fuego alto directo pollo en trozos, con hueso, pechugas 1 0 a 1 2 onzas 30 a 40 minutos con fuego medio indirecto pollo en t[...]

  • Page 24

    24 PRÉCA UTIONS DE SÉCURITÉ m DES SYMBOLES DE SECURITE ( m ) vo us signalero nt les précautions de SECURITE importantes. m Les mots d’av er tissement DANGER, MISE EN GARDE , ou A T TENTION sero nt utilisés avec le m S YMBOLE DE SECURITE . m D ANGER identifiera les risques les plus graves. m V euillez lire la totalité des cons ignesd e sécu[...]

  • Page 25

    25 PRÉCA UTIONS DE SÉCURITÉ m Ne pas utiliser à l’intérieur ! Ce barbecue est conçu pour une utilisatio n en extérieur uniquement. En cas d’utilisation à l’intérieur, des émanations to xiques vont s ’accum uler et provoquer des blessures graves ou la mor t. m Utilisez ce barbecue uniquement en extérieur dans une zone bien ventil?[...]

  • Page 26

    26 PRÉCA UTIONS DE SÉCURITÉ de bois, car cela pourrait détériorer la finition en porcelaine. R eferme z légèrement les aérations (registr es) et placez le couv ercle sur la cuve. m Eteignez le charbon une fois que vou s avez terminé votre cuisson. Ferme z la totalité des aératio ns (registres) après avoir placé le couvercle sur la cuve[...]

  • Page 27

    27 CONSEILS UTILES DÉMARRAGE DU BARBECUE • Re tire z le couver cle et ouvrez tou s les orifices de ventila tion avant de construire le feu. REMARQUE – P our un débit d’air appro prié, retir ez, le cas échéant, les cendr es accumulées au bas du barbecue (seulement après l’ extin ction complète du charbo n de bois) . Le charbon de boi[...]

  • Page 28

    28 CONSEILS POUR UNE CUISSON P ARF AITE A vec les conseils ci-dessou s, vou s ne pourre z pas vous trom per ni rater vo tre dîner . • Cuisson directe, indirecte ou un petit peu des deux? Lisez la recette et consultez les instructions sur la préparatio n du barbecue. Le barbecue W e ber ® propose deux méthod es de cuisson: directe et indirecte[...]

  • Page 29

    29 CONSEILS UTILES CONSEILS DE SÉCURITÉ ALIMENT AIRE • Ne décong elez pas la viande, le poisson ou le poulet à tempéra ture ambiante ou sur un comp toir, mais au ré frigérateur . • Lave z-vou s bien les mains à l’ eau chaude savo nneuse avant de commencer à préparer le repas et après avoir touché de la viande, du poisson ou du pou[...]

  • Page 30

    30 CUISSON AU CHARBON DE BOIS MÉTHODE DIRECTE A vec la méthod e directe, les aliments cuisent directement sur le charbon de bois. Po ur une cuisson uniforme, ils doivent do nc être re tournés à mi-cuisson. Utilisez la méthode directe pour les aliments qui exigent moins de 25 minutes de cuisson: les steaks, les côtelettes, les broch ettes, le[...]

  • Page 31

    31 CUISSON AU CHARBON DE BOIS MÉTHODE INDIRECTE Utilisez la méthod e indirecte pour les aliments qui demand ent au moins 25 minutes de cuisson ou pour ceux qui sont très délicats et qui seraient desséchés ou brûlés en cas d’ expos ition directe à la source de chaleur. C’ est le cas, par ex emple, des rôtis, des morceaux de poulet avec[...]

  • Page 32

    32 GUIDE DE CUISSON A U BARBECUE Les prochaines coupes, épaisseurs, pois et temps de cuisson sont des guides de cuisson et non pas des règles. Les temps pour cuire vont êtres affecter par l’ altitude, le vent, les tempér atures et l’à point désiré. Deux règles à vue ne z: griller les biftecks, filets de poissons, les morceaux de poule [...]

  • Page 33

    33 GUIDE DE CUISSON A U BARBECUE Poisson Épaisseur /Poids T emps de Cuisson Approximatif filets de poisson 0,50 à 1 ,25 cm 3 à 5 minutes en cuisson directe à puissance élevée 1 ,25 à 2,50 cm 1 0 à 12 minutes en cuisson directe à puissance élevée entier 450 g 1 5 à 20 minutes en cuisson indirecte à puissance moyenn e 1 ,35 kg 30 à 45 m[...]

  • Page 34

    34 MEMO 54228_CharcOwnrGde_070111.indd 34 6/27/11 8:17 AM[...]

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    35 MEMO 54228_CharcOwnrGde_070111.indd 35 6/27/11 8:17 AM[...]

  • Page 36

    WWW . WEBER.COM ® 54 228 07 0 1 1 1 © 20 1 1 Des igned and engin eered by W e ber-Stephen Pr oducts LL C, a Delaw are limited liability compan y, loca ted at 200 East Daniels R oad, Palatin e, Illinois 60067 U.S.A . 54228_CharcOwnrGde_070111.indd 36 6/27/11 8:17 AM[...]