Cooking with the Weber Q for Australia and New Zealand. 速
Ross McDonald
TM
Warranty Weber-Stephen
Products
Co
(Aust.)
Pty
This limited warranty does not cover any
Ltd care of R McDonald Co Pty Ltd of
defects, failures, operating difficulties or
104 South Terrace, Adelaide, SA 5000,
damage caused due to accident, abuse,
Telephone: (08) 8221 6111, Facsimile: (08)
misuse, alteration, misapplication, improper
8221 6211 weber@weberbbq.com.au and
installation, connection of any other apparatus
Weber-Stephen Products New Zealand care
other than authorised Weber products,
of R McDonald Co. New Zealand Ltd of 6
improper maintenance or service or failure to
Maurice Road, Penrose, Auckland, 1643,
perform normal and routine maintenance.
Telephone: 0800 493 237, webernz@xtra. co.nz, hereby warrants to the original purchaser of the Weber Barbecue (providing it is assembled and operated in accordance with the printed instructions accompanying it) that it will be free from defects in material and workmanship from the date of purchase. 1. a) Aluminium castings 5 years b) Paint 2 years c) Igniter 5 years d) Burners 5 years e) Cooking grill 5 years f) Thermoplastic and thermoset parts (excluding fading) 5 years g) All remaining parts 2 years Weber shall at no cost to the consumer, upon such defects occurring, at its option repair or replace such faulty materials or workmanship. Our goods come with guarantees that cannot be excluded under the Australian Consumer Law. You are entitled to a replacement or refund for a major failure and for compensation for any other reasonably foreseeable loss or damage. You are also entitled to have the goods repaired or replaced if the goods fail to be of acceptable quality and the failure does not amount to a major failure.
Weber may require proof of the date of purchase of the Weber barbecue and therefore the consumer should retain the sales docket and return the Weber Customer Care Card immediately. The benefits conferred by this warranty are in addition to all the other rights and remedies to a consumer under the Commonwealth of Australia Competition and Consumer Act 2010 or other Commonwealth or State legislation and this warranty does not purport to limit or exclude such rights and remedies.
Contents How to get the best from your Weber® QTM 2 Helpful hints for the Weber Q
3
Sunday Breakfast
7
Salmon Fillet with Crispy Skin & Thai Cucumber Salad
9
Meat Lovers Pizza
11
Porterhouse Steaks
13
Prawn Satay with Peanut Dipping Sauce
15
Greek Style Roast Leg of Lamb
17
Roast Chicken
19
Baked Snapper
21
Traditional Bread and Butter Pudding
23
Christmas Turkey
25
Barbecuing and Roasting Guide
26
Weber Q Accessories
29
Thank you for choosing the Weber Q
If you need advice or would like some help
barbecue. We know you will quickly begin
you can either call us on:
to enjoy many memorable barbecued meals
1300 301 290 (Australia)
on your Weber Q. To help you get started
0800 493 237 (New Zealand)
we’ve included this Weber Q cooking
or email us at:
guide which includes some of our favourite
custserv@weberbbq.com.au (Australia)
recipes. To get the best results, you need
webernz@extra.co.nz (New Zealand)
to use the correct heat settings as shown
You’ll find the people in our company will go
in the barbecuing and roasting instructions.
out of their way to help you.
In addition to the recipes, you’ll find a
If you would like to fill in your warranty
‘Barbecuing and roasting guide’ on the last
details or need information about any of our
few pages. This provides an estimate of the
barbecues or accessories visit our website at
cooking times for many of the dishes you
www.weberbbq.com.au (Australia)
may like to try.
www.webernz.co.nz (New Zealand) Thank you again, and happy Weber-Q-ing.
How to get the best from your Weber® Q Barbecuing Your QTM has been designed to cook magnificent steaks. To get the best results with steak, cook on the grill bars rather than on a hotplate. Only use a hotplate when there is the potential for a lot of fat to come away from the meat or when cooking eggs, pancakes and the like. When a recipe in this cooking guide requires you to ‘barbecue’, it is recommended that you turn the meat only once, halfway through cooking. Always barbecue with the lid closed, these barbecues are not designed to cook with the lid up. Even when cooking on a hotplate always cook with the lid down. Whether you are barbecuing meat on the grill or on the breakfast plate, it is important that you preheat the barbecue before cooking. The instructions for preheating your Q follow. Preheating and barbecuing To preheat your Q, open the lid, unfold the work surfaces and turn the burner control knob to START/HI (photograph A). Immediately press the
A
2
ignition button to light the barbecue. Once alight, close the lid and allow the barbecue to heat up for 10 minutes. Your Q is now preheated and ready for barbecuing. Leave the burner setting on START/ HI throughout the barbecuing process. Remember to always cook with the lid down. If you are cooking with a hotplate, allow 10 to 15 minutes for it to heat up. Always preheat the plate with the lid down and test it with a droplet of water to make sure it’s hot
TM
enough to cook on. For more information on barbecuing and using a hotplate on your Q, have a look at the videos on our website at www.weberbbq.com.au (Australia) www.webernz.co.nz (New Zealand) Roasting and baking When a recipe in this book requires you to ‘roast’ or ‘bake’, it is recommended that you remove the hotplate (if you have one), place both cooking grills in the barbecue and use a Q convection tray and Q trivet. The convection tray and trivet will transform your Q from cooking in barbecue mode to oven mode in seconds. The convection tray is engineered with vents designed to circulate the heat perfectly all around the food. The vents allow the fat from the roast to drain away, falling between the grill bars and into the drip pan below. To set up your Q for roasting and baking, place a convection tray on the grill so the four locating tabs sit inside the covered area of your cooking grill. The tray should now be positioned in the middle of your Q cooking grill. Place the Q trivet on the tray
B (photograph B). You are now set up to roast or bake. When roasting or baking you must preheat the barbecue. The instructions for preheating the Q for roasting and baking follow. Preheating and roasting or baking To preheat your Q, open the lid and place the convection tray and trivet in position. Turn the burner control knob to START/ HI (Photograph A). Immediately press the
ignition button to light the barbecue. Preheat the barbecue for 10 minutes with the burner control knob on START/ HI and the lid closed. Once your QTM is
C preheated, turn the burner control knob to the medium setting (Photograph C). Your Q is ready for roasting and baking. You can now place your food inside the Q. Continue cooking using these settings until the end of the cooking time. Unlike an indoor oven, your Q uses natural convection, allowing you to cook at higher temperatures. This is how your Q is able to produce such wonderful, flavoursome roasts and that’s why it is essential to use a convection tray and trivet when roasting with these settings. It is normal for there to be a slight drop in temperature when you open the lid and put your food in the barbecue. Don’t worry; the temperature will rise again over the cooking time. Remember, there is no need to turn the meat when roasting, so try not to open the lid unnecessarily. For more information on roasting and baking on your Q, have a look at the videos on our website at www.weberbbq.com.au (Australia) www.webernz.co.nz (New Zealand) Roasting tip Getting the timing right so that your roast is cooked to your liking can be difficult at times when cooking outside. Wind, ambient temperature and the temperature of the meat when you start cooking all influence 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 to use a meat thermometer. With a standard meat thermometer you can read the internal temperature of the meat, so you can tell when it’s cooked to your liking. An internal meat temperature cooking chart is included in the ‘Barbecuing and roasting guide’ at the end of this booklet. Helpful hints for the Weber Q Always cook with the lid closed No matter whether you are cooking a roast, a barbecue or breakfast on a hotplate, always cook with the lid closed. Why? First, cooking with the lid closed creates natural convection of the air inside the barbecue. This results in more even cooking with more natural juices retained. Second, you will achieve outstanding barbecue flavour that you can’t get by cooking with the lid open. This is produced when barbecue smoke is circulated all around the meat, imparting a beautiful smokey flavour. Third, cooking times are greatly reduced (about half of what you might expect on an open barbecue), which means you can barbecue the same amount using a lot less gas. As less gas is required to cook the food, you don’t need to fill the gas bottle anywhere near as often (a 9kg gas bottle will last for over 36 hours of cooking). Use ‘natural convection’ to get the best results Remember, these barbecues use natural convection to cook food perfectly. To assist convection, try not to cover more than two thirds of the cooking grill at one time. Whilst they will cook with the whole cooking surface covered, the results are far better if you barbecue in two or three batches when feeding a crowd. When roasting, make sure the height of your food fits inside with the lid closed. To allow the air to circulate properly you should use a convection tray and Q trivet and make sure you have clearance between your food and the lid. 3
How often should you turn the meat? Your Q™ will produce the most impressive food when you let the ‘convection process’ do its work with minimum interruption. For this reason, resist the temptation to continually turn the food. Each time you turn the food you have to raise the lid, allowing the hot air to escape. When barbecuing meat, outstanding results are achieved if you use tongs to turn the meat (once only) halfway through the cooking time. Roasts, on the other hand, should never need turning.
cooking grill. Use a pair of long handled tongs to rub a damp cloth or paper towel over the grill bars to remove any excess grease. Your Q cooking grill is now ready to cook on.
Food sticking to the grill When barbecuing food, the meat can sometimes stick to the hot grill. If the meat is properly branded (2½ to 3 minutes) before you turn it, it will not stick. People trying to turn the meat too early often have this ‘sticking’ problem. Don’t tear it, just leave the meat where it is and it will come free once properly branded.
Problem. Food does not cook in the estimated cooking time. Solution. Temperature is not hot enough. Make sure that you preheat your barbecue as directed under ‘barbecuing’ on page 2. Always cook all food with the lid closed.
Using sauces and glazes Only apply sauces or glazes that have a high sugar content during the last 10 to 15 minutes of cooking. If applied too early they will spoil the food, because the sugar in the glaze will caramelise and turn black. Regular cleaning is necessary Allowing lots of fat to build up inside the barbecue below the cooking grill can result in a fat fire. If excess fats are cleaned away every four or five times the barbecue is used this should never be a problem. If you ever do have a fat fire turn the gas off at the gas bottle and open the lid to let the heat escape. Remove the food. Do not throw water on the fire, just allow the fire to burn out with the lid up. It could burn for five or ten minutes. For more informaton on cleaning your Q have a look at the videos on our website at www.weberbbq.com.au (Australia) www.webernz.co.nz (New Zealand) How to clean your cooking grill quickly The cooking surface on your Weber® Q is easy to clean. For day to day cleaning the best method is to use a Weber grill brush. After preheating the barbecue on high for 10 minutes, use a grill brush to scrape any solid debris from the 4
Troubleshooting Problem. Meat tastes stewed and lacks expected barbecue flavour. Solution. Temperature is not hot enough. Make sure that you preheat your barbecue as directed under ‘barbecuing’ on page 2. Always cook all food with the lid closed.
Problem. Strong wind blows gas flame out. Solution. Turn off gas and allow 5 minutes before relighting. If possible move your barbecue to a position that is protected from the wind. If this is not possible, face the back of your barbecue into the wind, so that the wind cannot blow into the barbecue through the air vents on either side. Problem. The gas will not relight after you’ve been cooking. Solution. The barbecue needs to cool down a bit, so that the gas is not carried away from the igniter by heat rising. Turn off the gas and allow 5 minutes before relighting. Problem. Flame doesn’t travel all the way around the burner, therefore not producing even heating of the grill. Solution. Hole(s) in the burner tube may be blocked by something that has fallen from above. Lift out the cooking grill and use a paper clip or safety pin to clean out any residue from the burner holes. Problem. Black residue from the cooking grill sticks to the meat. Solution. Ensure that the cooking surface is clean before you start barbecuing (see ‘How to clean your cooking grill quickly’ on page 4).
Problem. Black smoke is coming from the barbecue. Solution. Black smoke is a sure sign that there is a fire inside your barbecue (see ‘Regular cleaning is necessary’, page 4). Grey smoke is fine, this grey smoke imparts flavour to your food. Practise Weber® QTM safety • Follow the instructions in your Weber Q owner’s manual for safe lighting and operating your barbecue. • Keep your barbecue at least 60cm from any combustible materials, including your house, garage, deck railing, etc. • Never use a barbecue indoors – that includes a garage or enclosed patio. • Keep sleeves and garments at a safe distance from the heat. • If for some reason you ever have a fat fire, turn off the gas at the bottle and open the lid, then stand away. Never pour water on a fat fire. • Never use the barbecue on a boat. Bottled gas is denser than air and can accumulate in the bottom of the boat. • Keep children and pets a safe distance away from the barbecue when it is hot. • When you’ve finished cooking, turn off the barbecue at the burner control and at the gas bottle. If your barbecue is on natural gas turn off the barbecue at the burner control knob and disconnect the hose at the bayonet fitting. • Before you start cooking check and empty any accumulated fat from the aluminium tray located below the barbecue.
• Never place cooked food on the platter that was used to carry the uncooked food to the barbecue. • Always cook minced meats until they are at least medium (71°C internal temperature) and poultry until well done (74°C). Cooking times In this cooking guide each recipe has the estimated cooking time included. In addition, pages 26 to 28 are a general guide to help you with cooking times for other cuts and thicknesses of meat. Barbecuing and roasting times listed in this guide are approximate. You may have to allow more time or use more heat on cold or windy days. Try using a timer; you’ll find it really handy. It’ll give you a reminder when your barbecue is preheated, when your meat needs turning, and when the meat is likely to be cooked.
Food safety • Wash your hands thoroughly with soap and hot water before starting any meal preparation, and after handling fresh meat, fish or poultry. • Thoroughly defrost foods in the refrigerator, not on the bench top. • Use a clean spatula or tongs to remove food from the barbecue.
5
Sunday Breakfast
Barbecue on Hotplate Eggs Bacon rashers Sausages (optional) Tomato halves You will need an oiled hotplate (accessory). If cooking sausages, place them on the preheated hotplate for 6 to 8 minutes with the lid down. Turn them only once or twice. Add the eggs, bacon and the tomato halves (flat side down) and continue cooking for 3 to 4 minutes, or until the cooked to your liking.
7
Salmon Fillet with Crispy Skin & Thai Cucumber
Salad Barbecue on hotplate Salmon fillet pieces with skin on, 200g to 250g each and about 50mm thick Olive oil Salt For the salad : 2 continental cucumbers ½ cup chopped coriander 6 large shallots, sliced thinly 1 medium red chilli, seeded and finely diced 1 tablespoon brown sugar 1 tablespoon fish sauce 1 tablespoon fresh lime juice 2 tablespoons rice wine vinegar 2 tablespoons peanut oil Freshly ground black pepper Lightly brush the salmon fillets all over with olive oil. Season with salt. Barbecue the salmon on the hotplate, skin side down, for 4 minutes. Turn the fillets and barbecue for another 2 or 3 minutes. To make the salad: Peel the cucumbers. Use a vegetable peeler to slice strips of cucumber from one end to the other. Discard the centre seeds. Place cucumber in a colander and allow to drain for around 30 minutes. Toss cucumber with the chopped coriander, shallots and chilli, and set aside until ready to serve. To make the dressing, in a bowl dissolve the brown sugar in the lime juice and fish sauce, then whisk in the vinegar. Season with black pepper and add the peanut oil. Mix well before pouring over salad to serve with salmon.
9
Meat Lovers Pizza
Bake on Q Pizza Stone and Q Trivet with Convection Tray Thin pizza base 3 tablespoons of pizza sauce 125g shredded ham 125g sliced pepperoni 100g sliced mild salami 200g of pizza cheese Prepare the pizza on your Weber Q Pizza Tray. Spread pizza sauce evenly over the pizza base. Place a small amount of cheese on top. Cover with a mix of smoked ham, salami and pepperoni, and finish with a handful of cheese over the top. Preheat your Q and pizza stone as per the instructions included with the Q pizza stone. Place the pizza tray with pizza directly on top of the pizza stone. Cook the pizza for around 15 minutes with the lid closed, or until the cheese on top has browned and the base is crispy.
11
Porterhouse Steaks
Barbecue Porterhouse steaks, about 25mm thick (one per person) Extra virgin olive oil ½ teaspoon salt ½ teaspoon freshly ground black pepper Lightly brush the steaks with olive oil. Season evenly with the salt and pepper. To cook to medium, barbecue the steaks for about 4 minutes each side. If you like your steak rare, barbecue for 2 to 3 minutes each side. For well done, try 5 to 6 minutes each side.
13
Prawn Satay with Peanut Dipping Sauce
Barbecue 20 large green prawns (about 450g), peeled and deveined 1 tablespoon vegetable oil ¼ teaspoon chilli powder ¼ teaspoon curry powder ¼ teaspoon freshly ground black pepper ¼ teaspoon salt For the sauce: 1 tablespoon vegetable oil 1 tablespoon minced garlic 1 tablespoon minced garlic ¼ cup smooth peanut butter 1 tablespoon soy sauce ¼ teaspoon freshly ground black pepper ¼ teaspoon Tabasco sauce (or more, to taste) 1 tablespoon fresh lime juice To make the sauce, take a small saucepan, add the oil and warm over medium high heat. Add the garlic and ginger and cook until fragrant, about 1 minute, stirring occasionally. Add ½ cup of water, followed by the peanut butter, soy sauce, pepper and Tobasco sauce. Whisk until smooth. When the sauce comes to a simmer, remove it from the heat. Just before serving, reheat the sauce over medium heat and add the lime juice and 2 to 3 tablespoons of water, whisking vigorously to achieve a smooth consistency. Lightly brush or spray the prawns with oil. Season with the chilli powder, curry powder, pepper and salt. Thread the prawns onto skewers, either 1 per skewer for hors d’oeuvres or 4 per skewer for a main course. Barbecue for 1 to 2 minutes each side, or until opaque. Serve with the peanut dipping sauce.
15
Greek Style Roast Leg of Lamb
Roast on Q Trivet and Convection Tray 1 leg of lamb, approximately 2kg 2 or 3 cloves of garlic, peeled and cut into slivers Sprigs of rosemary ½ a lemon Salt Freshly ground black pepper Using a sharp knife, make around 8 to 10 incisions in the skin all over the leg of lamb. Place a sliver of garlic and a small sprig of rosemary into each one. Squeeze the lemon and smear the juice all over the skin. Season with salt and pepper. Roast the lamb for about 80 to 100 minutes, depending on the thickness. To determine the cooking time, measure the leg of lamb at its thickest part. As a guide, to cook the lamb to medium, roast the meat for 1 minute per millimetre of thickness. For example, if the roast is 90mm thick, cook for 90 minutes.
17
Roast Chicken
Roast on Q Trivet and Convection Tray Whole chicken, 1.8kg to 2.0kg Oil Salt Freshly ground black pepper Wash the chicken thoroughly and pat it dry. Tuck the wings behind the back. Brush the chicken with oil and season with salt and pepper. Place the chicken on the Q trivet inside the barbecue and cook, with the lid down, for approximately 1 hour. The chicken will be juicy and golden brown with crispy skin. Serve it with your favourite gravy and vegetables.
19
Baked Snapper
Roast on Q Trivet and Convection Tray Whole baby snapper, cleaned and scaled, around 2kgs Fresh oregano Fresh thyme 1 lemon, sliced Splash of white wine Salt Freshly ground black pepper Lay the snapper on a double layer of good quality aluminium foil. Make sure there is enough foil all around the edges to fold to create a parcel later. Stuff the cavity with the lemon slices, and bunch of oregano and thyme. Then splash some white wine all over the fish, and season generously with salt and pepper. Wrap the aluminium foil around the fish, making sure the parcel is completely sealed. Cook for approximately 45 minutes.
21
Traditional Bread and Butter Pudding
Bake on Q Trivet and Convection Tray 4 eggs 1 tablespoon sugar 1 teaspoon vanilla essence 600ml milk 1 tablespoon sultanas 1 tablespoon chopped walnuts 3 slices bread, buttered with crusts removed 1 teaspoon sugar, extra 1 teaspoon ground cinnamon Beat the eggs with the sugar, vanilla and milk. Strain this into a lightly buttered aluminium drip tray. Add the sultanas and walnuts. Cut the buttered bread into triangles and float them on top of the egg and milk mixture. Sprinkle the pudding with the extra sugar and cinnamon. Cook for 30 to 40 minutes, or until the custard is set. Serve warm with whipped cream or ice cream.
23
Christmas Turkey
Roast on Q Trivet and Convection Tray 3kg turkey Oil Salt Freshly ground black pepper Ensure that the turkey is full thawed to refrigerated temperature (no ice left deep inside the cavity). Rub the skin with vegetable oil to coat it evenly, then season with salt and pepper to taste. Roast the turkey, allowing 20 minutes and an additional 20 minutes per kilo (e.g. for a 3 kilo turkey allow 20 minutes plus 3 x 20 minutes or a total of 80 minutes). Allow the cooked bird to stand for 10 minutes before commencing carving. Turkey tip: Turkeys cooked without stuffing are less likely to dry out. This because juices in the cavity steam up through the breast while cooking. If you like stuffing, cook it in a foil pan beside the turkey.
25
Barbecuing and Roasting Guide The following chart gives a guide to how well done your meat will be, based on the internal temperature of the meat. The internal temperature of the meat should be measured with a meat thermometer. You can estimate when your food will be ready, but the meat thermometer confirms it for you. The thermometer should be inserted into the thickest part of the meat, avoiding any bone. Most standard meat thermometers will give you an accurate reading in a matter of seconds or minutes, so it is a good idea to only use the thermometer when you think the meat is cooked. Internal Meat Temperature Guide: Beef / Lamb Rare Beef / Lamb Medium Rare Beef / Lamb Medium Beef / Lamb Well Done
600C 630C 710C 740C
Ham, fully cooked (to reheat)
600C
Ham, fresh (raw) 710C Poultry 740C Minced meat / Sausage 710C
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 how well done you like your meat. Cooking times for beef and lamb are for medium unless otherwise noted. Let roasts and larger cuts of meat rest for 5 to 10 minutes before carving. Beef Steak: rump, porterhouse, fillet, T-bone, or sirloin (medium) 12mm thick barbecue 2½ to 3 minutes per side 20mm thick barbecue 3 to 4 minutes per side 25mm thick barbecue 4 to 5 minutes per side 30mm to 40mm thick 14 to 16 minutes (total) barbecue 5 minutes per side and roast 2 to 3 minutes per side Roast fillet of beef (70mm to 80mm thick) Rib Roast (90mm to 100mm thick) Veal loin chop 25mm thick Kebab 25mm to 30mm cubes Minced beef patty 20mm thick Sausages thin thick Game Quail, whole 150g Duck, whole 1.6kg to 2kg 26
roast 70 to 80 minutes on QTM trivet roast 1½ to 1¾ hours on Q trivet (cook bone side down)
barbecue 5 to 6 minutes per side barbecue 5 to 6 minutes per side barbecue 4 to 5 minutes per side barbecue 3 to 4 minutes per side barbecue 4 to 5 minutes per side
roast 15 to 20 minutes on Q trivet roast 1½ to 2 hours on Q trivet
Duck breast, boneless 200g to 230g Pork Loin chops 12mm to 15mm thick Spare ribs 12mm to 15mm thick Rolled loin roast 1.5kg to 2.5kg Lamb Loin or chump chops 12mm to 15mm thick Leg of lamb 1.5kg to 2kg Rack of lamb 450g to 650g Poultry Chicken breast Chicken Maryland Chicken, whole 2.2kg to 2.4kg Chicken, half 570g to 650g Rolled turkey breast 1.5kg to 1.8kg Fish and Seafood Fish: fillet or steak 6mm to 13mm thick 13mm to 25mm thick 25mm to 32mm thick Fish, whole 450g 900g to 1.2kg Prawns Scallop Mussel Oyster in shell
roast 10 to 15 minutes on QTM trivet
barbecue 4 to 6 minutes each side barbecue 4 to 6 minutes each side roast 1¼ to 1¾ hours on Q trivet (first 25 to 35 minutes on higher setting)
barbecue 4 to 6 minutes each side roast 1½ to 2 hours on Q trivet roast 30 to 40 minutes on Q trivet
barbecue 5 to 6 minutes each side roast 30 to 40 minutes on Q trivet roast approx 1¼ to 1½ hours on Q trivet roast 30 to 40 minutes on Q trivet roast 1¼ to 1¾ hours on Q trivet
barbecue 2 to 3 minutes each side barbecue 3 to 5 minutes each side barbecue 5 to 6 minutes each side roast 15 to 20 minutes on Q trivet roast 30 to 40 minutes on Q trivet barbecue 1 to 3 minutes each side barbecue 3 to 6 minutes barbecue 5 to 6 minutes (discard any that don’t open) barbecue 3 to 5 minutes
27
Barbecuing and Roasting Guide Fruit Apple thick rounds Banana halved lengthwise Peach, pip removed halved lengthwise Pear halved lengthwise Pineapple rings Note: Barbecuing times for fruit will vary with ripeness.
28
Vegetables Artichoke: whole Asparagus Capsicum: whole halved or quartered Chilli Corn: husked in husk Eggplant: sliced halved Garlic: whole Leek Mushrooms Onion thickly sliced Potato: whole (small) thickly sliced Potato: new halved Pumpkin: half small butternut small pieces Sweet potato: whole thickly sliced Tomato: garden thickly sliced halved Tomato: roma halved whole Zucchini: thickly sliced halved
barbecue 4 to 6 barbecue 6 to 8 barbecue 8 to 10 barbecue 10 to 12 barbecue 5 to 10
minutes minutes minutes minutes minutes
steam 20 to 25 minutes; cut in half and barbecue 8 to 10 minutes barbecue 6 to 8 minutes barbecue 10 to 12 minutes barbecue 6 to 8 minutes barbecue 7 to 9 minutes barbecue 10 to 12 minutes barbecue 25 to 30 minutes barbecue 8 to 10 minutes barbecue 12 to 15 minutes roast 45 to 60 minutes barbecue 14 to 16 minutes barbecue 8 to 12 minutes barbecue 8 to 12 minutes roast 45 to 60 minutes barbecue 14 to 16 minutes barbecue 20 to 25 minutes roast 50 to 60 minutes barbecue 20 to 30 minutes roast 50 to 60 minutes barbecue 8 to 10 minutes barbecue 2 to 4 minutes barbecue 6 to 8 minutes barbecue 6 to 8 minutes barbecue 8 to 10 minutes barbecue 6 to 8 minutes barbecue 6 to 10 minutes
WeberÂŽ QTM Accessories
Q Trivet (above) Enjoy juicier, more succulent roasts. The Weber
roasting
trivet
creates
natural
convection, allowing super heated air to circulate all around the meat.
Weber Q Convection Trays (left) Together with the Weber Q Trivet the convection tray transforms
your Weber Q
from cooking in barbecue mode to oven mode in seconds. The tray are engineered with vents designed to circulate the heat above, below and all around the food. No more fiddling with foil, no fuss, just great food. Sit your trivet inside the convection tray, pop the food in and close the lid. Your Weber Q has now become a convection oven that’s cooking perfectly.
29
Weber® QTM Accessories
® Mobile Trolley In the upright position it’s just the right height for cooking; in the folded position it creates a mobile trolley; and in the collapsed position it’s easy to transport or store.
Patio cart A stylish permanent trolley for your Weber Q. Make your barbecue the centre of attention on your patio.
30
Weber速 QTM Half Hotplate Made to fit all of the Weber Q barbecues,
Stainless Steel Tools
this porcelain coated surface gives great
Dishwasher proof tongs and spatula are for
cooking results and is rust resistant.
use with the Q.
Digital Meat Thermometer Make sure your meat is cooked just the way you like it with this digital meat thermometer. The large digital display reads the internal meat temperature accurately in a matter of seconds. High Temperature Premium Gloves Made of aramid fibres, these gloves protect you from the high heat of barbecuing. The silicon grip on the palm means you can easily handle hot pizza stones, hotplates and tools.
Q Pizza Stones with Easy-Serve Pizza Tray Turn your Weber Q into a pizza oven and enjoy fantastic gourmet pizzas in your own backyard. Includes comprehensive cooking instructions and recipe ideas. 31
Weber速 QTM Accessories
3 Sided Grill Brushes
Weber Q Handle Light
These grill brushes make it easy to get
Three LED lights illuminate the cooking
between grill bars and other difficult
surface of your Weber Q making cooking
places. Available in long or short handle.
even easier.
Weber Q Stainless Steel Grill Pan Ideal for flame grilling small or delicate foods like fries, fish or vegetables. Weber Q Cleaner and Stubborn Smoke Stain Remover These Weber Q cleaners will keep your Weber Q looking its best. They have a unique formula made to specifically remove grease, fats and smoke stains. 32
Replacement Drip Trays High quality heavy gauge pans designed for barbecue use. Can be cleaned and reused.
Australia’s own Weber Q Cookbook This is the second barbecue book that Ross McDonald and the late Margaret Kirkwood have put together. Those of you who own a Premium Trolley Cover for the Weber® QTM This full length cover is made from heavy duty vinyl and designed to withstand the harshest of climates.
copy of ‘The Complete Australian Barbecue Kettle Cookbook’ will know the superb quality of their work. The Q cookbook is the sort of book that would make the perfect gift for someone who ‘loves’ their Weber Q. In it they show advanced cooking techniques for each of the Weber Q models, so that you can enjoy mouthwatering breakfasts, lunches, dinners and desserts for years and years to come. The book is not available in book shops. You can purchase this book by going to the store
Vinyl Cover Keep your Weber Q clean and dust free with a fitted heavy duty cover.
where you purchased your Weber Q, or call Weber customer service and we can direct you to your nearest retailer.
33
Weber-Stephen Products Co. (Aust) Pty. Ltd. Australian Representative R. McDonald Co. Pty. Ltd. A.C.N. 007 905 384. 104 South Terrace, Adelaide, South Australia, 5000. Consumer information phone 1300 301 290. To learn more or to register your Weber® barbecue online, visit www.weberbbq.com.au New Zealand Representative R. McDonald Co. New Zealand Ltd. 6 Maurice Road, Penrose, Auckland, 1643. Consumer information phone 0800 493 237. To learn more or to register your Weber® barbecue online, visit www.webernz.co.nz
Patents, trademarks and copyright. Weber®, the kettle shape and the kettle silhouette are registered trademarks of Weber-Stephen Products LLC, 200 East Daniels Road, Palatine, Illinois 60067. Weber® QTM, Weber® baby QTM and Weber® Family QTM are trademarks of Weber-Stephen Products LLC, 200 East Daniels Road, Palatine, Illinois 60067. The shape of the Weber® QTM is a registered trademark. The Q design is covered by the following Australian patents: Patent No. 2007202420 – Weber Q grill and support frame assembly, Patent No. 2005274149 – Weber Q fuel support apparatus, Patent No. 2004220587 – Gas burner with flame stabilization structure for Weber Q, Patent No. 2003300872 – Barbecue grill and support frame assembly for Weber Q, Patent No. 2003297113 – Heat distributing cooking grate with grease control structure for Weber Q and Patent No. 2003241363 – Curvilinear burner tube for Weber Q and the following pending Australian applications: Patent Application No. 2007286136 – Bayonet connection for Weber Q burner tube. An application to register the ‘Q’ logo has been filed and approved for publication. This booklet incorporates material which is copyright 2013 and owned by © Weber-Stephen Products LLC, © R. McDonald Co. Pty. Ltd. and © McDonald-Kirkwood Pty. Ltd.
Weber® Q™ 25/03/14
57723 HANDBOOK Q2000/Q2200