User Manual

are trying to make sure that the fat doesn’t
fall onto the grill bars but drops between
them.
When you are roasting you must also pre-heat
the barbecue. The instructions for pre-heat-
ing the Family Q
TM
for roasting follow.
Pre-heating and Roasting
To pre-heat your Family Q
TM
, open the lid
and place the foil and roasting trivet in po-
sition. Turn the small burner control knob
to START/HI (Photograph E). Press the red
ignition button to light the barbecue. Once
alight, turn the large burner control knob
to START/HI. Turn the centre burner off. Al-
low the gas to run for 10 minutes with the
lid closed. Now that your Family Q
TM
is pre-
heated, turn the large burner control knob
to the medium setting (Photograph F). Your
Family Q
TM
is ready for roasting.
You can now place your meat inside the
Family Q. Remember, there is no need to
turn the meat when roasting, so do not
open the lid unnecessarily.
Roasting Tip
Getting the timing right so that your roast
is cooked to your liking can be difcult at
times when cooking outside. Wind, ambient
temperature and the temperature of the
meat when you started cooking all inu-
ence the amount of time a roast needs to
be cooked.
One of the best ways to make sure you get
your roast cooked just the way you like it is
How to get the best from your Weber
®
Family Q
TM
3
to use a meat thermometer. With a stand-
ard meat thermometer you can read the in-
ternal temperature of the meat, so you can
tell when it’s cooked to your liking. The lat-
est meat thermometers are digital/remote.
They really are fool-proof (how they work is
explained on the inside back cover).
Helpful hints for the Weber
®
Family Q
TM
Always cook with the lid closed
No matter whether you are cooking a roast,
a barbecue or breakfast on a plate, always
cook with the lid closed. Why?
First, cooking with the lid closed creates
natural convection of the air inside the bar-
becue. This results in more even cooking
with more natural juices retained.
Second, you will achieve outstanding bar-
becue avour that you can’t get by cooking
with the lid open. This is produced when
avour-giving barbecue smoke is convected
all around the meat.
Third, cooking times are greatly reduced
(about half of what you might expect on an
open barbecue), which means you can bar-
becue the same amount using a lot less gas.
Because less gas is required to cook foods,
you don’t need to ll the gas bottle anywhere
near as often (a 9kg gas bottle will last for
over 20 hours of cooking).
Photograph E
Photograph F
Photograph D