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5
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 a-
vour to your food.
Practise Family Q
TM
safety
• Follow the instructions in your Weber
®
Family Q
TM
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 in-
cludes a garage or enclosed patio.
• Keep sleeves and garments at a safe dis-
tance 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 refrigera-
tor, 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 tempera-
ture) and poultry until well done (74°C).
Cooking times
In this cooking guide each recipe has the
estimated cooking time included. In addi-
tion, 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 al-
low 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 barbe-
cue is pre-heated, when your meat needs
turning and when the meat is likely to be
cooked.
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