Weber Q 305AU Installation Manual
Australian
Cooking with
®
the Weber
TM
Family Q.
®
®
Family QTM (Q 305AU)
Weber
The shape of the Weber® QTM is a registered trademark.
Thank you for choosing one of the Weber® Family QTM barbecues. We know you will quickly
®
begin to enjoy many memorable barbecued meals on your Weber
TM
get started we’ve included this Weber Family Q
cooking guide. It includes some of our
favourite recipes. To get the best results, you need to use the correct heat settings as
shown in the barbecuing and roasting instructions. In addition to the recipes, you’ll nd
a ‘barbecuing and roasting guide’ on the last few pages. This provides an estimate of the
cooking times for many of the dishes you may like to try.
If you need advice or would like some help, you can either call us on 1300 301 290 or
e-mail us at custserv@weberbbq.com.au. You’ll nd that the people in our company will go
out of their way to try and help you. If you would like more information about any of our
barbecues or accessories, visit our website at www.weberbbq.com.au.
Thank you again, and happy Weber-Q-ing.
Family QTM. To help you
Contents
How to get the best from your Weber® Family QTM 2
®
Helpful hints for the Weber
Sunday Breakfast 7
Crackling Pork 9
Glazed Racks of Lamb 11
Fillet Steaks with Lemon-Parsley Butter 13
Prawn Satay with Peanut Dipping Sauce 15
Salmon with Thai Cucumber Relish 17
Roast Chicken 19
Spanish Chicken Breasts Marinated in Citrus and Tarragon 21
Aussie Roast Lamb Greek-Style 23
Christmas Turkey 25
Barbecuing and Roasting Guide 26
®
Family QTM Accessories 29
Weber
Family QTM 3
How to get the best from your Weber® Family Q
Barbecuing
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Your Family Q
has been designed to cook
magnicent 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. Where 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 pre-heat the barbecue before
cooking. The instructions for pre-heating
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your Family Q
follow.
Pre-heating and Barbecuing
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To pre-heat your Family Q
, open the lid
and turn the small burner control knob to
START/HI (Photograph A). Press the red ignition button to light the barbecue. Once
alight, turn the large burner control knob to
START/HI (Photograph B). Close the lid and
allow the barbecue to heat up for at least
10 minutes, but no longer than 15 minutes.
TM
Your Family Q
is now pre-heated and
ready for barbecuing. Leave both burners
set on START/HI throughout the barbecuing
process when using the grill. Remember to
always cook with the lid down. If you are
cooking with a hotplate or breakfast plate
remember to allow plenty of time for it to
heat up. Always pre-heat the plate with the
lid down and test it with a droplet of water
to make sure it’s hot enough to cook on.
Roasting
Unless otherwise specied, when a recipe in
this cooking guide requires you to ‘roast’, it
is recommended that you remove your hotplate (if you have one) and use the Family
TM
roasting trivet accessory. Using this ac-
Q
cessory allows air to convect all around the
roast for more even cooking. To ensure the
bottom of the roast is not scorched by the
hot grill bars, make sure the centre burner
is left off.
You will need a sheet of foil that is folded
to produce a ‘heat-shield’ of double thickness between the grill and the base of the
trivet (double thickness creates an air gap
between the two layers of foil which assists
insulation). This foil lies on the cooking grill
directly below the roasting trivet (Photographs C & D). With the foil in position create slits in the foil so that the fat from the
roast can drain away. When doing this we
Photograph A
Photograph B
2
Photograph C
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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-
TM
ing the Family Q
for roasting follow.
Pre-heating and Roasting
TM
To pre-heat your Family Q
, open the lid
and place the foil and roasting trivet in position. 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. Allow the gas to run for 10 minutes with the
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lid closed. Now that your Family Q
is preheated, turn the large burner control knob
to the medium setting (Photograph F). Your
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Family Q
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.
Photograph D
Roasting Tip
Getting the timing right so that your roast
is cooked to your liking can be difcult at
times when cooking outside. Wind, ambient
temperature and the temperature of the
meat when you started cooking all inuence 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
Photograph E
Photograph F
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. The latest 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 barbecue. 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 barbecue 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).
3
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 ts inside with the lid closed. To
allow the air to convect properly you should
use an accessory roasting trivet and make
sure you have clearance between your food
and the lid.
How often should you turn the meat?
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Your Family 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) half-way through the cooking
time. Roasts, on the other hand, should
never need turning.
Food sticking to the grill
When barbecuing steaks or chops 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.
Using sauces and glazes
Only apply sauces or glazes that have a high
sugar content during the last 10–15 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
TM
Some people never clean their Family Q
.
Allowing lots of fat to build up inside the
barbecue below the cooking grill can re-
sult in a fat re. If excess fats are cleaned
away every four or ve times the barbecue
is used this should never be a problem. If
you ever do have a fat re 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 re, just allow the re
to burn out with the lid up. It could burn for
ve or ten minutes.
®
Cleaning your Weber
Your Family Q
TM
grill is easy to clean. For
Family QTM grill
day to day cleaning the best method is to
®
use a Weber
grill brush. Immediately after
removing your food, while the grill is still
very hot, dip the grill brush in cold water
and brush along the grill bars where food
residue remains.
Troubleshooting
Problem. Meat tastes stewed and lacks
expected barbecue avour.
Solution. Temperature is not hot enough.
Make sure that you pre-heat your barbecue
as directed under ‘barbecuing’ on page 2.
Always cook all food with the lid closed.
Problem. Food does not cook in the estimated cooking time.
Solution. Temperature is not hot enough.
Make sure that you pre-heat your barbecue
as directed under ‘barbecuing’ on page 2.
Always cook all food with the lid closed.
Problem. Strong wind blows gas ame 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.
4
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. A quality
grill brush dipped in cold water and rubbed
over the grill bars, when they are very hot,
will remove the stubborn residue.
Problem. Black smoke is coming from the
barbecue.
Solution. Black smoke is a sure sign that
there is a re inside your barbecue (see
regular cleaning is necessary, page 4). Grey
smoke is ne, this grey smoke imparts avour to your food.
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Practise Family Q
• Follow the instructions in your Weber
TM
Family Q
owner’s manual for safe lighting
safety
®
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
re, turn off the gas at the bottle and open
the lid, then stand away. Never pour water
on a fat re.
• 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 nished cooking, turn off
the barbecue at the burner control and at
the gas bottle.
• Before you start cooking check and empty
any accumulated fat from the aluminium
tray located below the barbecue.
Food safety
• Wash your hands thoroughly with soap and
hot water before starting any meal prepa-
ration and after handling fresh meat, sh
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.
• 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 nd it really handy.
It’ll give you a reminder when your barbecue is pre-heated, when your meat needs
turning and when the meat is likely to be
cooked.
5
Sunday Breakfast
Barbecue on Breakfast Plate
Eggs
Bacon rashers
Sausages (optional)
Tomato halves
You will need an oiled hotplate or breakfast plate (accessory). If cooking sausages, place
them on the pre-heated plate for 6-8 minutes with the lid down. Turn them only once or
twice. Add the eggs, bacon and the tomato halves (at-side down) and continue cooking
for 3-4 minutes, or until the eggs are cooked to your liking.
7
Crackling Pork
Roast on Roasting Trivet
Butcher-prepared rack of pork on the bone (6-8 chops)
Vegetable oil
Salt
Have the pork skin scored right though the rind but not all the way through the fat. Rub
the skin with vegetable oil to coat it evenly, then rub salt over the skin and into the score
marks. Position a roasting trivet and foil (see page 2 of this guide) on the barbecue.
Light the barbecue and preheat for 15 minutes with the lid down and with both burners
set to HIGH.
After preheating, place the prepared pork on the roasting trivet and close the lid. If the
bones are to high for the lid you may have to lie the loin down to make it t and allow the
lid to close properly.
Continue cooking the pork with both burners on high for the next 25 to 35 minutes. Do
not lift the lid to see how things are going until 25 minutes have elapsed. Check at the 25
minute mark.
Once this initial “crackling” has been achieved you can turn the centre burner off and set
the outer burner to the normal roasting position. The pork should take 1½ to 2 hours to
0
cook to an internal temperature of 71
C.
Pork Crackling Tips:
1. Try to use pork that hasn’t been vaccuum packed, fresh pork is much easier to crackle.
2. Small pieces of pork crackle more easily, the loin for example is much better than a leg.
3. High temperatures are needed to crackle pork (see above). Be careful, if they are maintained for too long the pork will begin to blacken and burn.
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