weber Electric Grill Q 140 - Manual (Page 9)

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You must preheat the grill before you cook on it. Follow
the procedure as outlined in the cooking instructions on
page 8 and you are ready to grill.
A light coating of oil will help brown your food evenly
and keep it from sticking to the cooking grate. Always
brush or spray oil onto your food, not directly onto the
cooking grate.
We suggest that you grill with the lid down. Why?
Because it reduces the chance of flare-ups, and cooks
your food faster and more evenly.
When using a marinade, sauce or glaze with a high
sugar content or other ingredients that burn easily, only
brush it onto the food during the last 10 to 15 minutes
of grilling.
Don’t forget to regularly brush off your cooking grate
and clean out the drip pan under the grill.
The following cuts, thicknesses, weights, and grilling
times for food are meant to be guidelines rather than
hard and fast rules. Cooking times are affected by such
factors as wind, outside temperature and how well
done the food should be cooked. Grill for the time given
on the chart or to the desired degree of doneness,
turning once halfway through the grilling time. Cooking
times for beef and lamb are for “medium” cooking time,
unless otherwise noted. Let thick chops and steaks
rest for 5 to 10 minutes before carving. The internal
temperature of the meat will rise by 5 to 10 degrees
during this time.
Do not exceed 60 minutes total cooking time.
For more grilling tips and recipes,
visit www.weber.com
® .
Beef
Cut Thickness and/or
Weight
Approximate Grilling Time
Steak: fillet, rump
or entrecote 3/4 in thick
1 in thick
1 to 1-1/2 in thick 14 to 16 minutes, High
16 to 18 minutes, High
20 to 22 minutes; High
Kebab 1 to 1-1/2 in cubes 12 to 14 minutes, High
Beefburger or rissole 3/4 in thick 8 to 10 minutes, High
L
amb
Lamb Chops 1-1/2 in thick 20 to 30 minutes, Medium-High
Rack of Lamb 35 to 40 minutes, Medium
Po
rk
Chop: rib, loin, or shoulder 3/4 to 1 inch thick 20 minutes, High
Loin, boneless 3/4 to 1 in thick 16 to 18 minutes, Medium
Sausage 25 to 30 minutes, Medium
P
oultr
y
Chicken breast, boneless,
skinless 6 oz 12 to 14 minutes, Medium
Kebab 1 to 1-1/2 in cubes 12 to 14 minutes, High
Chicken pieces, bone-in
breast/wing 40 minutes, Medium
Chicken pieces, bone-in
leg/thigh 40 minutes, Medium
F
ish & Seaf
ood
Fish, fillet or slice 1/2 to 1 in thick
1 to 1-1/4 in thick 10 to 12 minutes, High
12 to 14 minutes, High
Prawns 2 to 5 minutes, High
Whole Fish 1 lb
2 to 2 1/2 lb 15 to 20 minutes, Medium
20 to 30 minutes, Medium
V
e
g
etab
les
Asparagus 8 to 10 minutes, High
Corn on the cob, husked 12 to 14 minutes, High
Corn on the cob, in husk 25 to 30 minutes, High
Mushroom: Portabello 12 to 15 minutes, High
Mushroom: Button 10 to 12 minutes, High
Onion, 1/4 in slice 10 to 12 minutes, High
Potato, 1/4 in slices 10 to 12 minutes, High
Aubergine, 1/2 in slices 10 to 12 minutes, High
Peppers (Whole) 12 to 15 minutes, High
Peppers (Quartered) 8 to 10 minutes, High
Zucchini 1/2 in 8 to 10 minutes, High
Zucchini (Halved) 12 to 14 minutes, High
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