Weber Summit E-670 NG Handbook

Cooking with Weber® Summit® Six Burner
Gas Barbecues For Australia and New Zealand

1

Thank you for choosing a Weber Summit
barbecue.

Whether this is your first experience with
a gas barbecue or you’re already an avid
barbecue chef, the Summit is an amazing
piece of equipment for memorable outdoor
cooking and entertaining. No matter if you’re
barbecuing for a crowd, searing restaurant
quality steaks, roasting a Sunday lunch or
even baking pizzas and desserts, your Summit
will cook food with the most amazing flavour.
Since Weber pioneered the ‘FlavorizerTM
System’ in 1985, Weber gas barbecues have
been the benchmark for flavour and quality,
and your Summit is no exception. It is the
latest evolution of Weber’s incredible covered
cooking system and we know you’re going to
love it.

If you ever have any questions, suggestions
or need any advice, please call or email our
customer service team. You’ll find they’ll go
out of their way to try to help you.

Australia
Ph: 1300 301 290
Email: [e-mail]

New Zealand
Ph: 0800 493 237
Email: [e-mail]

Weber® Summit® E-670

THANK YOU

WARRANTY

Weber-Stephen Products Co (Aust.) Pty Ltd care of
R McDonald Co P ty Ltd of 104 South Terrace, Adelaide, SA 5000,
Telephone: [phone], Facsimile: [phone],
Email: [e-mail] and Weber-Stephen
Products New Zealand care of R McDonald Co. New
Zealand Ltd of 6 Maurice Road, Penrose, Auckland, 1643,
Telephone: [phone], Email: [e-mail],
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.

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.

This limited warranty does not cover any defects, failures,
operating difficulties or damage caused due to accident,
abuse, misuse, alteration, misapplication, improper installation,
connection of any other apparatus other than authorised Weber
products, improper maintenance or service or failure to perform
normal and routine maintenance.

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.

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We’d like to introduce you to your new Weber® Summit® barbecue

I already know how to barbecue. Why should I read this book? 1
Why should I barbecue with the lid down? 1

Get to know your barbecue

Weber Summit E-670 2

The two Weber cooking methods

The direct cooking method 5
The indirect cooking method 5

Cooking on your barbecue

How to barbecue (direct cooking) 7
How to use the Sear Station

TM

(direct and indirect cooking) 9
How to roast (indirect cooking) 11
How to bake (indirect cooking) 13
How to cook pork crackling (indirect cooking) 15
Low and slow cooking (indirect cooking) 17
Rotisserie cooking 19
Cleanin g and maint aining yo ur Summi t 21
Smoking 23
How to read the recipes in this book 23
Weber Meat Thermometers 23

Recipes

Barbecued Breakfast 25
Pancakes 25
Buffalo Wings 27
Roast Chicken Wings 27
Sweet & Spicy BBQ Pork Ribs 29
Rib Eye Steak 31
Red Wine Jus 31
Steak 33
Steakhouse Spice Rub 33
Diane Sauce 33
Traditional Barbecue 35
Marinated Chicken Thighs 35
Spice Rubbed Lamb Burgers with Yoghurt Sauce 37
Beef Burgers 39
Roast Leg of Lamb 41
Maple Roasted Pumpkin 41
Baked Jacket Potatoes 41
Roast Turkey 43
Stuffing Balls 43
Roast Pork 45
Apple Sauce 45
Crispy Skinned Salmon with Chermoula Yoghurt Sauce 47
Simple Whole Baked Snapper 47
Mexican Corn Cobs 49
Char Grilled Vegetable Stacks with Rocket and Pine Nut Salad 51
Mixed Berry Cobbler 53
Chocolate Chip Cookies 53

Barbecuing Guide 54
Gas Barbecue Accessories 56

CONTENTS

5

I already know how to barbecue.

Why should I read this book?

Your Weber Summit is different to other barbe cues
you may have used before. This book will show
you how to master Weber’s ‘direct’ and ‘indirect’
cooking methods, so you can cook incredible
food you may never have thought possible on a
barbecue.

We’ll show you how your Summit works and you’ll
find some suggested methods and recipes to get
you started, but remember – barbecuing and
outdoor cooking on a Weber should be an amazing
journey!

We encourage you to get to know your Summit,
master the Weber cooking methods, and then
start experimenting! Try different foods and
cooking styles. Take your favourite tried and
tested recipes and try cooking them on your
Summit. Even better, add your own flavours to
make them your own.

Above all, have fun discovering the magic of
outdoor cooking and entertaining on a Weber
barbecue.

If you have any questions, or just want to talk
about your ideas or recipes, we’d love to hear from
you at Weber customer service. To share ideas or
connect with other Weber barbecue owners, join
the Weber community on social media:

Facebook

https://www.facebook.com/weberBBQAusNz/

Instagram

https://www.instagram.com/WeberBBQAusNZ/

Why should I barbecue with the lid down?

This is one of the greatest things about your new
Weber Summit. It’s actually been specifically
designed to be used with the lid down. Over
the last 60 years, Weber has perfected lid
down cooking to create incredible flavours and
memorable meals.

Whether you’re barbecuing or roasting, by cooking
with the lid down, you will create an amazing
barbecue flavour that you just can’t get by cooking
with the lid open. This comes from the barbecue
smoke that is trapped under the lid. It circulates
around your food, giving it a wonderful barbecue
flavour.

With the lid down, the heat produced by the
burners circulates evenly around your food. That
means you can use your barbecue to produce
amazing outdoor roasts, pizzas and desserts. But
even when you’re grilling things like steak, chops
or sausages, cooking with the lid down results in
beautifully seared and evenly cooked food with
more natural juices retained.

Finally, the Summit will save you time, gas and
money. Instead of wasting gas on producing
heat that escapes straight into the atmosphere,
your barbecue is finely tuned to be as efficient as
possible, but still easily powerful enough to sear
restaurant quality steaks, chops, sausages and
chicken.

We’d like to introduce you to your new Weber® Summit® barbecue

1

The porcelain enamel lid

Cooking grills

Cleaning system

Flavorizer

®

bars

Get to know your barbecue

Rotisserie with

infrared burner

Smoker Box

Lighted Control

Knobs

Weber® Summit® E-670

7

Cleaning system

As excess fat and juices drop safely past the
burners, they’re collected in the clever Weber
Summit cleaning system.

You may have seen barbecues with sand traps, fat
soakers or lava rocks before, but your Summit is
different. The removable, sloped tray guides fat
and juices from cooking down into a disposable
aluminium pan. And when the drip pan is full, it’s
as easy as disposing of the contents and replacing
the used pan with a new one.

For anything solid that doesn’t make it to the
aluminium pan, the sloped tray can be easily
removed, and because it is porcelain enamel
coated, it’s easy to clean too.

Rotisserie with infrared rotisserie burner

Your Summit comes equipped with a motorised
rotisserie, perfect for cooking juicy rotisserie
roasts. As your food is constantly turning, meat
juices that would otherwise fall away from the
food run over the surface and caramelise there,
giving a unique rotisserie flavour. Your Summit is
also fitted with a specialised infrared rotisserie
burner, which provides intense, direct heat for
food on the rotisserie. The infrared burner will
caramalise and brown the outside of your food,
and is best used at the start or end of the cooking
process to get the outside surface of your meat
just the way you like it.

The infrared burner can also be used to provide
additional, intense high heat to food on the grill or
warming rack, like pizzas, toasted cheese or baked
potatoes.

Smoker box with dedicated burner

The smoker box allows you to add another
dimension to your outdoor cooking, by adding
smoke flavours to grilled and roasted food. By
using the dedicated smoker burner, you can
get wood chips smouldering and smoking in the
smoker box while the barbecue is preheating.
Once you can see and smell smoke, it’s time to turn
the smoker burner down and add your food. By
turning the smoker burner to low there is enough
heat to keep the wood smouldering, without
catching alight.

The porcelain enamel lid

Under the Weber® lid is where all the magic
happens. You’ll discover that cooking with the
lid closed means that food cooks more quickly
and evenly than you could ever hope for on a
traditional, open top barbecue.

You’ll soon find that it’s far more efficient too –
you’ll save gas and money because heat is kept in
and circulated all around your food.

But best of all, cooking with the lid down is the
only way to get that famous Weber flavour when
barbecuing.

The lid on your Summit is high quality steel, sealed
in gleaming black porcelain enamel, so it won’t
rust, peel, burn or scratch for years and years.

Cooking grills

The solid stainless steel cooking grills give you
an ideal surface for cooking. The stainless steel
rods retain and conduct heat evenly, so you’ll get
beautifully seared and evenly cooked food across
the entire cooking area.

We recommend that you cook everything you
can directly on the grill with the exception of very
fatty meat. Save the hotplate supplied with your
barbecue for things like eggs, pancakes and onion
rings.

By cooking on the grills, your food will be healthier
and you’ll produce better flavour, as fat and meat
juices fall onto the hot Flavorizer bars below.

Flavorizer® bars

The Flavorizer bars rest under the cooking grills
of your Summit, and they’re responsible for the
barbecue smoke that gives your food that unique
Weber flavour. These angled bars sit above the
burners of your barbecue, meaning they get
incredibly hot when you’re cooking. As meat
juices and fat comes away from your food on the
grill above, it drops onto the hot Flavorizer bars.
There it sizzles and smoulders, creating all that
wonderful barbecue smoke.

The Flavorizer bars also prevent fat dropping from
your food into lit the burners below. That means
you can cook almost anything on the grill with
minimal chance of any unwanted flare ups.

Get to know your barbecue

Your Summit® is an amazing barbecue. It’s probably a little different from any barbecue you’ve used before,
and we think it’s important that you get to know, and love, your new barbecue. Here we’ll show you how
all the parts work together to produce incredible results.

3

Direct Cooking

Indirect Cooking

9

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 not cooked
directly above a heat source.

For most indirect cooking (roasting and baking)
we recommend that you cook with the left and
right burners on and the centre burners off. Food
is placed over the centre burners and cooked by
the indirect heat produced by the left and right
burners. 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.
Slow cooking can also be achieved on your Summit
by using the indirect method (see ‘Low and slow
cooking’).

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 Summit, that
means cooking directly above a lit burner. 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 burners 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 and steak, and grilling chicken, seafood
or vegetables. The direct method should also be
used when using the hotplate supplied with your
barbecue for cooking food such as eggs, pancakes
and onion rings.

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 or hotplate.

The two Weber® cooking methods

Your Summit® 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, slow
roasted food and even desserts, all with incredible flavour. There are two cooking methods you’ll use on
your Summit – direct cooking and indirect cooking. An explanation of the two methods follows. When
cooking anything on your Summit, you’ll use either direct or indirect cooking (or a combination of both).
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.

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