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10
Tips For Cooking
Tame the Heat
Your WEBER Griddle’s cooking surface is fantastic at
generating heat – and maintaining that heat – even
when it’s loaded with food. Because it’s so good at
holding onto heat, it can take a while to cool down. So,
we suggest starting at lower temperatures when you’re
first getting used to cooking on the griddle. Getting your
grill hotter is easy, it’s getting it to cool down that takes
time.
Dial In The Perfect Temperature
LOW HEAT: If you want your food to cook through
without getting too crispy or browned, start with low
heat. It’s great for eggs, pancakes, and delicate seafood,
or for thicker cuts of meat that will take an extra-long
time to cook.
MEDIUM HEAT: Perfect for when you want to get that
perfect, golden-brown sear, but need a little extra time
to make sure your food is cooked all the way through.
Use medium heat on chicken breasts or thighs, thicker
steaks, seafood, or most vegetables.
HIGH HEAT: When you need that crispy browned crust
on your smashed burger, or you’re wowing the family
with your hibachi skills, you need to do it on high
heat. Use high heat on thinner cuts of meat that dry
out quickly but would benefit from seared flavor. It’s
great for fajitas, stir fries, thinner steaks, and smashed
burgers.
NOTE: You can use one or two burners, instead of all
burners simultaneously, to create dierent heat zones
on the griddle.
m DANGER: Do not line the slide-out grease tray or
cookbox with aluminum foil.
m DANGER: Check the slide-out grease tray and catch
pan for grease build-up before each use. Remove
excess grease to avoid a grease fire.
m WARNING: Objects placed near the griddle will
become hot.
m WARNING: Never apply large amounts of cold water
across the whole griddle surface at once. This may
cause griddle to warp.
m WARNING: Adding a large amount of cold or frozen
food (or food with significant water content) to a hot
griddle may cause griddle to warp
m WARNING: Keep paper towels away from direct
flames or extreme heat.
m WARNING: Use caution when removing catch pan
and disposing of hot grease.
m WARNING: Use heat-resistant barbecue mitts or
gloves when operating grill. Cooking surface can
become extremely hot.
m WARNING: Do not spray cold water on the cooking
surface while cooking.
m WARNING: Keep ventilation openings around tank
clear and free of debris.
m WARNING: DO NOT remove the griddle until the grill
is o and it is completely cool.
m WARNING: Use caution when turning or flipping food
while cooking to avoid splashing hot grease.
Temperature Setting
Food
Low
Eggs - Sunny side up, over-easy, scrambled
Vegetables - Sautéing onions, peppers, garlic
Thicker Proteins - thicker steaks, rendering duck breast or
bacon fat
Breads - French toast, pancakes, crepes,grilled cheese
Medium
Proteins - Ground beef, chicken, pork chops, fish, steaks
Vegetables - Browning/Roasting brussel sprouts, zucchini,
squash, hasbrowns, corn
Breads - Baking flatbreads or naan, paninis
High
Proteins - Searing steaks, smashed burgers, stir-fry shrimp,
fried rice, browning tofu
Vegetables - Charring/blistering peppers, broccoli,
mushrooms, stir-frying peppers, asparagus, onions
OFF
LOW
MEDIUM
START/HIGH
Operation
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