The Flame - Direct Or Indirect; Indirect Heat - Weber SPIRIT II E-210 Manuel De L'utilisateur

The Flame -
Direct or Indirect
HIGH
BURNER
HIGH
Use the direct method for small, tender pieces of food that take
less than 20 minutes to cook, such as: hamburgers, steaks,
chops, kabobs, boneless chicken pieces, fish fillets, shellfish, and
sliced vegetables.
With direct heat, the fire is right below the food. It sears the surfaces
of the food, developing flavors, texture, and delicious caramelization
while cooking the food all the way to the center.
REGISTRATION IS IMPORTANT
6
59504_Spt_II_NG_enUS_esMX_frCA_working.indd 6
BURNER BURNER
1 2 3
BURNER BURNER
1 2
DIRECT HEAT
SETUP
OFF
MEDIUM
BURNER BURNER
1 2
OFF
MEDIUM
BURNER
1

INDIRECT HEAT

SETUP
Use the indirect method for larger cuts of meat that require 20
minutes or more of grilling time, or for foods so delicate that direct
exposure to the heat would dry them out or scorch them, such
as: roasts, bone-in poultry pieces, whole fish, delicate fish fillets,
whole chickens, turkeys, and ribs. Indirect heat can also be used
for finishing thicker foods or bone-in cuts that have been seared or
browned first over direct heat.
With indirect heat, the heat is on both sides of the grill, or off to one
side of the grill. The food sits over the unlit part on the cooking grate.
START/HIGH
BURNER
3
BURNER
2
OFF
LOW
MEDIUM
11/13/17 11:29 AM