Cooking with the Weber® Pulse™ 2000 for Australia and New Zealand
Contents WARRANTY Weber-Stephen Products Co (Aust.) Pty Ltd care of R McDonald Co Pty Ltd of Level 1, 142-144 Fullarton Road, Rose Park SA 5067. Telephone: (08) 8221 6111, Facsimile: (08) 8221 6211, Email: weber@weberbbq.com.au and Weber-Stephen Products New Zealand care of R McDonald Co. New Zealand Ltd of Unit D, 86 Highbrook Drive, Highbrook Park, East Tamaki, Auckland 2013, Telephone: 0800 493 237, Email: custserv@webernz.co.
CONTENTS The two Weber® cooking methods The direct cooking method The indirect cooking method Cooking on your barbecue 3 3 How to grill (direct cooking) How to roast (indirect cooking) How to bake How to cook pizzas How to two zone grill (direct cooking) 5 7 9 11 13 Using the iGrill® Bluetooth® Thermometer Cleaning and Maintaining How to read the recipes in this book 15 17 17 Recipes Porterhouse Steaks 19 Peri Peri Chicken Thighs 21 Crispy Skin Salmon with Chermoula Yoghurt 23 Zucch
Direct Cooking Indirect Cooking
The two Weber® cooking methods Your Pulse™ electric barbecue is designed to cook sensational barbecues – steaks, chicken, chops and sausages – but with Weber’s lid down cooking system, your barbecue can also produce amazing roasts, pizzas and even desserts, all with incredible flavour. There are two cooking methods you’ll use on your Pulse electric barbecue – direct cooking and indirect cooking. An explanation of the two methods follows.
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How to get the best from your Weber® Pulse™ How to grill (direct cooking) Traditional barbecuing usually involves using the direct method to cook chops, sausages and steaks on the cooking grill or griddle. Steaks on your Pulse are great, but you don’t need to be limited to cooking traditional favourites like these. Barbecuing or grilling on your Pulse is a delicious way to add flavour to fish, pork, chicken and vegetables too.
How to roast (indirect cooking) Barbecue roasts are a huge part of the cooking culture here in Australia and New Zealand. We believe there’s still no better way to roast a leg of lamb, cook a succulent beef roast or roast a golden, crispy chicken than on your barbecue. Preheating for roasting: Approximate temperature range when roasting Control Knob Temperature Settings Whenever you use your Pulse™ for roasting, it is important that you preheat the barbecue first, with the lid closed.
How to bake (indirect cooking) Wow your family and friends with a dessert that you have baked outside on your Weber® Pulse™ electric barbecue. Using the indirect baking method with a Weber Ware Frying Pan or Pulse Grilling Stone, you can create delicious baked desserts such as cakes, puddings, brownies, pastries and slices – the list is endless.
How to cook pizza (indirect cooking) Perfectly roasted toppings, and golden crispy bases. There’s nothing quite like cooking pizzas at home on your Weber® Pulse™. Try your hand at the recipe provided in this handbook, then let your creativity flow as you experiment with your favourite toppings. A Pulse Grilling Stone is available as an accessory for your Weber Pulse and can expand your barbecuing possibilities as you create incredible pizzas, pastries and more.
How to two zone grill (direct cooking) The Pulse™ 2000 has the ability to cook with two different temperature zones at the same time. The dual control knobs allow you to individually control each side of your cooking grill. This is fantastic if you would like to sear steaks over direct high heat on one side while cooking chicken breasts over a lower heat (direct medium heat) to ensure they cook the whole way through.
Using the iGrill® Bluetooth® Thermometer Your Weber® Pulse™ comes with the incredible, built in, iGrill Bluetooth thermometer. We recommend using your iGrill thermometer to not only monitor your barbecue’s temperature, but to also perfectly cook every meal, every time. Your iGrill is simple to set up and even easier to use. Follow this guide and you’ll never step a foot wrong. Alternatively, head to our website and watch the Pulse’s iGrill setup video. Setting up your iGrill: Tips: 1.
barbecue. Place the cookbox liners back into the barbecue, screwing the top one in place. Reattach the heating elements, reconnect the front control panel and sit the cooking grills back in place. Cleaning and Maintaining To keep your Weber® Pulse™ looking and cooking it’s best, there are a few simple maintenance tips you need to follow. If you clean and maintain your Pulse on the inside and outside, it will perform like new for years to come.
Porterhouse Steak Grill – Direct High Heat 20 mins prep – 12 mins cook Serves 4 Timing Guide: (These times are intended as a guide only. Timing will vary depending on the thickness of the steak.) Rare – 3 minutes per side Medium Rare – 4 minutes per side Medium – 5 minutes per side Well Done – 6 minutes per side Ingredients 4 porterhouse steaks, about 3 cm thick Olive oil Salt Freshly ground black pepper Method Turn on and preheat your Weber® Pulse™ for direct high cooking.
Peri Peri Chicken Thighs Grill – Direct Medium Heat 20 mins prep – 60 mins marinate – 24 mins cook Serves 6 Ingredients 6 bone in, skinless chicken thighs 2 tablespoons olive oil 2 tablespoons lemon juice 3 garlic cloves, crushed 2 teaspoons Tabasco® sauce 1 tablespoon brown sugar 1 teaspoon dried oregano 1 teaspoon sweet paprika ½ teaspoon fine sea salt Method Place the oil, juice, garlic, Tabasco, sugar, oregano, paprika and salt in a large bowl. Mix until well combined.
Crispy Skin Salmon with Chermoula Yoghurt Grill – Direct High Heat 20 mins prep – 8 mins cook Serves 6 Remove the salmon from the barbecue and leave to rest for a couple of minutes. Ingredients 6 salmon fillets, skin on 1 tablespoon olive oil Sea salt flakes Freshly ground black pepper Serve the salmon with the sauce.
Zucchini and Corn Fritters Grill/Direct – Medium-High Heat Equipment: Pulse™ Griddle 20 mins prep – 20 mins cook Serves 6 Once the barbecue has preheated, open the lid and brush the cooking grills clean with a Weber grill brush, then adjust the control knobs down to ONE NOTCH LESS THAN HIGH.
Roast Leg of Lamb Roast – Indirect Medium Heat Equipment: Pulse™ trivet 20 mins prep – 1 ½ hours cook Serves 6 Ingredients 2kg leg of lamb 3 garlic cloves, sliced lengthways Sprigs of rosemary Juice of ½ a lemon Salt Freshly ground black pepper Method Turn on and preheat your Weber® Pulse for indirect cooking over medium heat with a trivet. Using a sharp knife, cut 10 to 12 small slits into the flesh of the lamb. Push a piece of garlic and a small sprig of rosemary into each slit.
Pizza Pizza – Indirect High Heat Equipment: Pulse™ Grilling Stone 25 mins prep – 60 mins proofing – 45 mins cook Makes 3, 23cm pizzas Mix together until a dough starts to form. Remove from the bowl and knead on a floured surface for 5 minutes, or until smooth. Place the dough in a floured bowl and cover with cling wrap. Rest in a warm spot, and leave until the dough has doubled in size, approximately 60 minutes.
Carrot Cake Bake – Indirect Medium Heat Equipment: Weber® Ware frying pan 20 mins prep – 45 mins cook Serves 6 the lid and brush the cooking grills clean with a Weber grill brush, then adjust the control knobs down to ONE NOTCH LESS THAN MEDIUM.
Temperature Guide The following chart gives a guide to how well done your meat will be, based on the internal temperature of the meat. The thermometer should be inserted into the thickest part of the meat, avoiding any bone. Keep in mind the internal temperature will continue to rise 3-6°C while it’s resting.
Barbecue Guide The following cuts, thicknesses, weights and barbecuing times are meant to be guidelines rather than rules. Cooking times and temperatures are affected by factors such as altitude, wind, outside temperature, how much food you are cooking and how well done you like your food.
PORK Cut Belly, pork (bone in/ boneless) Burger, pork minced Chop/ cutlet: rib, loin or shoulder (boneless or bone in) Leg of Ham, smoked, bone in Loin roast, bone in Loin roast, boneless, rolled Pork shoulder, bone in Thickness/weight Approximate cooking time & method 1.5kg, 5-6cm thick 50 to 60 minutes roasting/indirect medium heat (190230°C) 1cm thick 8 to 10 minutes grill/direct medium-high heat (200-260°C) 2cm thick 6 to 8 minutes grill/direct medium-high heat (200-260°C) 2.
SEAFOOD Type Thickness/weight 1cm thick Fish, fillet or steak: snapper, barramundi 2.5cm thick etc 2.5–3cm thick Approximate cooking time & method 6 to 8 minutes grill/direct medium-high heat (200-260°C) 8 to 10 minutes grill/direct medium-high heat (200-260°C) 10 to 12 minutes grill/direct medium-high heat (200-260°C) 450g 15 to 20 minutes roast/indirect medium heat (190-230°C) 1–1.
Pulse Accessories
Pulse Accessories Pulse Cart Securely mount your Pulse barbecue at the ideal cooking height on this specially built cart. Pulse Griddle This porcelain enamelled cast iron griddle provides exceptional heat retention and distribution, ensuring evenly cooked food. Cook delicious dishes, such as a champagne breakfast, with eggs, onion, bacon and much more. Pulse Premium Cover The lightweight yet durable Premium Pulse Cover is easy to pull on and off of your barbecue and cart.
Weber-Stephen Products Co. (Aust) Pty. Ltd. Australian Representative R. McDonald Co. Pty. Ltd. A.C.N. 007 905 384. Level 1, 142 - 144 Fullarton Road, Rose Park, SA 5067 Consumer information phone 1300 301 290. To learn more or to register your Weber® barbecue online, visit www.weber.com/au New Zealand Representative R. McDonald Co. New Zealand Ltd. Unit D, 86 Highbrook Drive, Highbrook Park, East Tamaki, Auckland 2013. Consumer information phone 0800 493 237.
