HOW TO USE THIS GUIDE
We want you to be enjoying your rst meal on your new Weber Traveler Compact as soon as possible! We’ve created this
quick guide to provide you with the preheat and cook settings required for a range of dierent cooking styles.
Direct cooking: The direct method is used for grilling or searing
food directly above a heat source and directly on the cooking grill.
A slight variation on the standard direct cooking method involves
the use of a solid hotplate or accessory, such as a frying pan or
casserole dish.
Be sure to read the information below and understand the legend for the icons, and you’ll be making avourful
memories in no time!
Temperature ranges: The temperature ranges are provided as a guide only. You should easily achieve a temperature
within the range by using the settings indicated.
Preheating: It’s important to preheat your barbecue before use, with the lid down. Refer to the tables for preheat times and
settings.
Lid down cooking: For the past 70 years, Weber barbecues have been specically designed to be used with the lid down.
This helps to create and impart that famous Weber avour into your food.
Factors that may impact preheat times, cook settings or times: The settings in this guide have been tested in an
outdoor, sheltered environment in an ambient temperature of around 20°C. As you get to know your barbecue, you may
need to adjust your preheat or cooking time, or your barbecue settings, to deliver best results for the conditions you’re
cooking in – or just to suit your personal taste!
Quick Start Guide
Traveler
®
Compact
Traveler Burner
(START - HIGH)
Traveler Burner
(LOW)
Traveler Burner
(MEDIUM)
Pre-heat
duration
Casserole Dish Saucepan Trivet
ICON LEGEND
Looking for recipe inspiration, tips, tricks, or advice on how to use and
maintain your Weber barbecue or accessory? Find us online at www.weber.com
or follow us on your favourite social media platforms today!
@weberBBQAusNz
Frying Pan Hotplate
COOKING METHOD AND
TEMPERATURE RANGE
PREHEAT ACCESSORIES REQUIRED
COOK
SETTING
GRILL
Direct High Heat
(230°C - 290°C)
Direct Medium-High Heat
(200°C - 260°C)
Direct Medium Heat
(180°C - 230°C)
FRYING PAN
FRYING PAN
Direct High Heat
(230°C - 290°C)
FRYING PAN
Direct Medium Heat
(180°C - 230°C)
CASSEROLE DISH OR SAUCE-
PAN (ON TRIVET)
CASSEROLE DISH OR
SAUCEPAN (ON TRIVET)
Direct High Heat
(230°C - 290°C)
CASSEROLE DISH OR
SAUCEPAN (ON TRIVET)
Direct Medium Heat
(180°C - 230°C)
HOTPLATE
HOTPLATE
Direct Medium-High Heat
(200°C - 260°C)
HOTPLATE
Direct Medium Heat
(180°C - 230°C)
HOTPLATE
Direct Medium-Low Heat
(150°C - 180°C)
OR
OR
+
+
*Lid thermometer will not display accurate temperatures with the hotplate in place
1 notch above
