User Manual

3
The two Weber
®
cooking methods
Your Pulse™ electric barbecue is designed to cook sensational barbecues – steaks, chicken,
chops and sausages – but with Weber’s lid down cooking system, your barbecue can also
produce amazing roasts, pizzas and even desserts, all with incredible flavour. There are two
cooking methods you’ll use on your Pulse electric barbecue – direct cooking and indirect
cooking. An explanation of the two methods follows.
Whether you are using the direct or indirect method, it is always important to preheat your
barbecue before use and always cook with the lid closed.
The direct cooking method
The direct cooking method is what you might
think of as traditional barbecuing. Food is
cooked directly above a heat source. On
your Pulse electric barbecue, that means
cooking directly on the cooking grill, above
the heating elements. When using the direct
method we recommend that you turn your
food once, half way through the cooking
time. The direct cooking method can be used
with the elements on high, medium or low,
depending on the level of heat required for
the recipe.
Direct cooking is used for searing meat,
cooking traditional barbecue food like lamb
chops, sausages or steak, and grilling
chicken, seafood or vegetables.
The direct cooking method will sear and
brown (or caramelise) food, giving a
characteristic barbecued appearance,
texture and flavour. This is what happens
when your food comes into contact with the
hot grill.
The indirect cooking method
The indirect cooking method is similar to
roasting or baking, but with a barbecued
texture and flavour you can’t get in an oven.
Food is elevated above the heat source, to
ensure it cooks evenly all the way around.
For roasting, we recommend that you cook
with the Pulse trivet. Food is placed on
the trivet and cooked by the indirect heat
produced by the heating elements. For
baking you don’t need to use the trivet, as
your Pulse Grilling Stone or Weber Ware
Frying Pan creates a protective layer
between the grill and your food. Heat rises
and reflects off the lid of the barbecue, and
hot air circulates to cook food evenly on all
sides, so there’s no need to turn your food
when using the indirect cooking method.
Indirect cooking is best used for roasting
thick cuts of meat, poultry or whole fish. It
is also the cooking method to use for baking
desserts, bread or pizza.