Weber q260 Handleiding
Weber
Grill barbecue
q260
Lees hieronder de 📖 handleiding in het Nederlandse voor Weber q260 (72 pagina's) in de categorie Grill barbecue. Deze handleiding was nuttig voor 7 personen en werd door 2 gebruikers gemiddeld met 4.5 sterren beoordeeld
Pagina 1/72
 NOTICE TO INSTALLER: These instructions must be left
with the owner and the owner should keep them for future
use.
 Do not add charcoal starter fluid or charcoal impregnated
with charcoal starter fluid to hot or warm charcoal.
 Do not use grill within five feet of any combustible
material. Combustible materials include, but are not
limited to wood or treated wood decks, patios or porches.
 Do not use grill unless all parts are in place. Make sure the
ash catcher is properly attached underneath the bowl of
the grill.
 Do not remove ashes until all charcoal is completely
burned out and fully extinguished.
 Do not wear clothing with loose flowing sleeves while
lighting or using the grill.
 Do not use grill in high winds.
 Open the lid while lighting and getting the charcoal
started.
 Always put charcoal on top of the charcoal grate and not
directly into the bottom of the bowl.
 Never touch the cooking or charcoal grate or the grill to
see if they are hot.
 Use barbecue mitts or hot pads to protect hands while
cooking or adjusting the vents.
 Use proper barbecuing tools with long, heat-resistant
handles.
 To extinguish coals do not use water. Open the lid and
completely close all of the vents (dampers), and then close
the lid.
 To control flare-ups, place the lid on the grill. Do not use
water.
 Handle and store hot electric starters carefully.
 Keep electrical cords away from the hot surfaces of the
grill.
 CAUTION: Do not use oven cleaner, abrasive cleansers
(kitchen cleansers), cleaners that contain citrus products,
or abrasive cleaning pads on the barbecue.
 When using liquid starters always check ash catcher
before lighting. Fluid can collect in the ash catcher and
could ignite, resulting in a fire below the bowl. Remove any
fluid from the ash catcher before lighting charcoal.
 Combustion by-products produced when using this
product contain chemicals known to the state of California
to cause cancer, birth defects, or other reproductive harm.
 Do not build this model of grill in any built-in or slide in
construction. Ignoring this Warning could cause a fire or
an explosion that can damage property and cause serious
bodily injury or death.
 FAILURE TO HEED THESE DANGER, WARNING, AND
CAUTION STATEMENTS MAY CAUSE SERIOUS BODILY
INJURY OR DEATH, OR A FIRE OR EXPLOSION
RESULTING IN DAMAGE TO PROPERTY.
41093 12/12/07
- p.6
YOU MUST READ THIS OWNER’S GUIDE
BEFORE OPERATING YOUR GRILL
 Do not use indoors! This grill is designed
for outdoor use only. If used indoors,
toxic fumes will accumulate and cause
serious bodily injury or death.
 WARNING! Keep children and pets away.
 ATTENTION! This barbecue will become
very hot, do not move it during operation.
 The barbecue must be installed on a
secure level base prior to use. Keep
barbecue level at all times.
 CAUTION! Do not use spirit, petrol or
comparable fluids for lighting or re-
lighting!
Weber Charcoal Grill Owner’s Guide
Weber Charcoal Grill Owner’s Guide
DANGERS AND WARNINGS
DANGERS AND WARNINGS
- p.11 - p.16 - p.21 - p.26 - p.31
- p.36 - p.41 - p.46 - p.51 - p.56 - p.61
2
WWW.WEBER.COM®
HOW TO START YOUR CHARCOAL BARBECUE
 Maximum fuel load is one layer of charcoal briquettes not
piled and evenly spaced on the charcoal grate.
Note: It is recommended that the barbecue be heated up and the fuel kept red hot for
at least 30 minutes prior to the first cooking on the barbecue.
• Open 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 briquets require oxygen to burn, so be sure nothing
clogs the vents.
• Remove cooking grates.
 CAUTION: Keep barbecue level at all times.
• Mound the charcoal briquets into a pyramid shaped pile, or pile the briquets into a
Weber® RapidFire® chimney starter.
• Place either lighter cubes (they are non-toxic, odorless and tasteless) or crumpled
newspaper under the pile of briquets and light. NOTE: We purposely left out
instructions for using lighter fluid. That’s because we think the choices previously
outlined are superior. Lighter fluid is messy and can impart a chemical taste to your
food unless it is thoroughly burned off. If you choose to use lighter fluid, follow the
manufacturer’s instructions and NEVER add lighter fluid to a burning fire.
• Do not cook before the fuel has a coating of ash. When coals are covered with a
light grey ash (usually 25 to 30 minutes), arrange the coals with long-handled tongs
according to the cooking method you are going to use.
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.
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 depends upon the size and thickness of the food.
EASY GRILL CARE
Add years to the life of your Weber® grill by giving it a thorough cleaning at least once a
year. It’s easy to do:
• Make sure the grill is cool and coals are totally extinguished.
• Remove the cooking grates and charcoal boat.
• Remove ashes.
CLEANING
Excess drippings, ash and grease will collect in the Disposable Weber® drip pan in the
slide-out ash/grease tray (located on the underside of the grill). Disposable Weber® drip
pans are available that fit the catch pan.
 WARNING: Check the ash/grease tray and the bottom of the
grill for grease build-up before each use. Remove excess
grease to avoid a fire in the bottom of the grill.
Use a warm soapy water solution to clean outside surfaces, then rinse with water.
 CAUTION: Do not use oven cleaner, abrasive cleansers
(kitchen cleansers) cleaners that contain citrus products, or
abrasive cleaning pads on grill or cart surfaces. Do not use
cleaners that contain acid, mineral spirits or xylene.
Slide-out ash/grease tray (a) - Remove excess grease, wash with warm soapy water,
then rinse.
Cooking grates (b) - Clean with a suitable brass bristle brush. As needed, remove from
grill and wash with warm soapy water, then rinse with water.
Inside Lid (c)- While lid is warm, wipe inside with paper towel to prevent grease build-
up. Flaking built-up grease resembles paint flakes.
• When you are done grilling, close all vents to ensure charcoal safely goes out.
• For additional smoke flavor, consider adding hardwood chips or chunks (soaked in
water for at least 30 minutes and drained) or moistened fresh herbs such as rosemary,
thyme, or bay leaves. Place the wet wood or herbs directly on the coals just before you
begin cooking.
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 in. (2.5 cm) 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.
HELPFUL HINTS
HELPFUL HINTS
3
WWW.WEBER.COM®
3
 Maximum fuel load is one layer of charcoal briquettes not
piled and evenly spaced on the charcoal grate.
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 barbecuing time. Use the
Direct Method for foods that take less than 25 minutes to cook: steaks, chops, kebabs,
vegetables, and the like.
1. Open all vents.
2. Place the recommended amount of charcoal briquettes in the center of the charcoal
grate (refer to chart).
3. Ignite the charcoal briquettes. Leave the lid off until the briquettes have a light
coating of grey ash.
4. Spread prepared briquettes so that they are evenly spaced, and not piled, across the
charcoal grate.
5. Position the cooking grate over the coals.
6. Place food on the cooking grate.
7. Consult your recipe for recommended cooking times.
INDIRECT METHOD
Use the Indirect Method for foods that require 25 minutes or more of barbecuing time
or for foods so delicate that direct exposure to the heat source would dry them out or
scorch them. Examples include roasts, joints, bone-in poultry pieces, and whole fish as
well as delicate fish fillets. To set up for Indirect cooking, prepared charcoal briquettes
are set on either side of the food. Heat rises, reflects off the lid and inside surfaces of the
barbecue, and circulates to slowly cook the food evenly on all sides. There’s no need to
turn the food over.
NOTE: For meats that require more than one hour to cook, additional briquettes must be
added to each side as needed.
1. Open all vents.
2. Place recommended amount of charcoal briquettes, divided into two zones, on the
charcoal grate leaving room for a drip pan.
3. Ignite the charcoal briquettes. Leave the lid off until the coals have a light coating of
grey ash.
4. Place a drip pan between the coals in the center of the charcoal grate.
5. Position the cooking grate over the coals.
6. Place food on the cooking grate directly above the drip pan.
7. Place the lid on the barbecue. Consult your recipe for recommended cooking times.
The following cuts, thicknesses, weights, and barbecuing times are meant to be
guidelines rather than hard and fast rules. Cooking times are affected by such factors as
altitude, wind, outside temperature, and desired doneness. Barbecue steaks, fish fillets,
boneless chicken pieces, and vegetables using the Direct Method for the time given on
the chart or to the desired doneness, turning once halfway through barbecuing time.
Barbecue roasts, joints, bone-in poultry pieces, whole fish, and thicker cuts using the
Indirect Method for the time given on the chart or until an instant-read thermometer
reaches the desired internal temperature. Cooking times for beef are for the US
Department of Agriculture’s definition of medium doneness unless otherwise noted.
NOTE: General rule for barbecuing fish: 4 to 5 minutes per 1/2 in. (1.25 cm) thickness; 8
to 10 minutes per 1 in. (2.5 cm) thickness.
BEEF THICKNESS OR WEIGHT APPROXIMATE BARBECUING TIME
Steak: New York, porterhouse, rib-eye,
tenderloin 3/4 in. (2 cm) thick 8-10 min. Direct High
1 in. (2.5 cm) thick 10-12 min. Direct High
Minced beef patty 3/4 in. (2 cm) thick 8-10 min. Direct Medium
PORK THICKNESS OR WEIGHT APPROXIMATE BARBECUING TIME
Chop: rib, loin or shoulder 3/4 in. to 1 in. (2 to 2.5 cm) thick 10-15 min. Direct Medium
Loin chop, boneless 1 in. to 1 3/4 in. (2.5 to 4.5 cm) thick 10-12 min. Direct Medium
Direct Method of Cooking
Direct High- one single layer
Direct Medium- one half layer
Indirect Method of Cooking
One single layer divided into two zones.
Add briquettes as needed.
CHARCOAL BARBECUE COOKING
CHARCOAL BARBECUE COOKING
BARBECUING GUIDE
BARBECUING GUIDE
Product specificaties
| Merk: | Weber |
| Categorie: | Grill barbecue |
| Model: | q260 |
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