Weber 3600 User manual

Cooking with the
Weber®Family Q®Built In
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: [phone], Facsimile: (08)
8221 6211, Email: [e-mail]
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.nz, hereby warrants to the original
purchaser of the Weber Barbecue (providing
it is assembled and operated in accordance
with the printed instructions accompanying
it) that it will be free from defects in material
and workmanship from the date of purchase.
1. a) Aluminium castings 5 years
b) Paint 2 years
c) Igniter 5 years
d) Burners 5 years
e) Cooking grill 5 years
f) Thermoplastic and thermoset parts
(excluding fading) 5 years
g) All remaining parts 2 years
Weber shall at no cost to the consumer,
upon such defects occurring, at its option
repair or replace such faulty materials or
workmanship.
Our goods come with guarantees that cannot
be excluded under the Australian Consumer
Law. You are entitled to a replacement
or refund for a major failure and for
compensation for any other reasonably
foreseeable loss or damage. You are also
entitled to have the goods repaired or
replaced if the goods fail to be of acceptable
quality and the failure does not amount to a
major failure.
This limited warranty does not cover any
defects, failures, operating difficulties or
damage caused due to accident, abuse,
misuse, alteration, misapplication,
improper installation, connection of any
other apparatus other than authorised
Weber products, improper maintenance or
service or failure to perform normal and
routine maintenance.
Weber may require proof of the date of
purchase of the Weber barbecue and
therefore the consumer should retain the
sales docket and return the Weber Customer
Care Card immediately.
The benefits conferred by this warranty are in
addition to all the other rights and remedies
to a consumer under the Commonwealth
of Australia Competition and Consumer
Act 2010 or other Commonwealth or State
legislation and this warranty does not
purport to limit or exclude such rights and
remedies.
THANK YOU FOR CHOOSING A
WEBER®FAMILY Q BUILT IN BARBECUE
We know you will quickly begin to enjoy many
memorable barbecued meals on your Weber
Family Q Built In. To help you get started
we’ve included this Weber Family Q Built In
cooking guide which includes some of our
favourite recipes. To get the best results,
you need to use the correct heat settings
as shown in the barbecuing and roasting
instructions. In addition to the recipes,
you’ll find a ‘barbecuing guide’ on the last
few pages. This provides an estimate of the
cooking times for many of the dishes you
may like to try.
If you ever have any questions, suggestions
or need any advice, please call or email our
customer service team. You’ll find they’ll go
out of their way to try to help you.
Australia
Ph: 1300 301 290
Email: [e-mail]
Web: www.weber.com/au
New Zealand
Ph: 0800 493 237
Email: [e-mail]
Web: www.weber.com/nz
If you would like to fill in your warranty
details or need information about any of our
barbecues or accessories visit our website
at www.weberbbq.com.au (Australia)
www.webernz.co.nz (New Zealand)
Thank you again, and happy Weber-Q-ing.

How to get the best from your Weber Family Q® Built In 2
Helpful hints for the Weber Family Q Built In 4
Recipes
Sunday Breakfast 7
Salmon Fillet with Crispy Skin & Thai Cucumber Salad 9
Meat Lovers Pizza 11
Porterhouse Steaks 13
Prawn Satay with Peanut Dipping Sauce 15
Greek Style Roast Leg of Lamb 17
Roast Chicken 19
Baked Snapper 21
Christmas Turkey 23
Traditional Bread and Butter Pudding 25
Temperature Guide 26
Barbecue Guide 27
Weber Family Q Accessories 30
CONTENTS

Grilling
Your Family Q Built In has been designed to cook
magnificent steaks. To get the best results with
steak, cook on the grill bars rather than on a
hotplate. Only use a hotplate when there is
the potential for a lot of fat to come away from
the meat or when cooking eggs, pancakes and
the like. When a recipe in this cooking guide
requires you to ‘grill’, it is recommended that
you turn the meat only once, halfway through
cooking. Always barbecue with the lid closed,
these barbecues are not designed to cook with
the lid up. Even when cooking on a hotplate,
always cook with the lid down.
Whether you are barbecuing meat on the grill
or on a hotplate, it is important that you preheat
the barbecue before cooking. The instructions
for preheating your Family Q follow.
Preheating and grilling
To preheat your Family Q, open the lid and turn
both control knobs to START/HIGH (photograph A).
Immediately press the ignition button to light the
barbecue. Once alight, close the lid and allow the
barbecue to heat up for 10 minutes. Your Family Q
is now preheated and ready for barbecuing.
Depending on what you are cooking, if required,
adjust the burners to the temperature required
in the recipe. Refer to ‘Barbecuing guide’ on
page 27. Remember to always cook with the
lid down. If you are cooking with a hotplate you
will need to allow time for it to heat up. Always
preheat the plate with the lid down and test
it with a droplet of water to make sure it’s hot
enough to cook on. For more information on
barbecuing and using a hotplate on your Family
Q, have a look at the videos on our website at
www.weberbbq.com.au (Australia)
www.webernz.co.nz (New Zealand)
Roasting and baking
When a recipe in this book requires you to
roast or bake, it is recommended that you
remove the hotplate (if you have one), place
both cooking grills in the barbecue and use a
Family Q convection tray and Family Q trivet.
The convection tray and trivet will transform
your Family Q from cooking in grilling mode
to oven mode in seconds. The convection tray
is engineered with vents designed to circulate
the heat perfectly all around the food. The
vents allow the fat from the roast to drain away,
falling between the grill bars and into the drip
pan below.
To set up your Family Q for roasting and baking,
place a convection tray on the grill so the four
locating tabs sit inside the covered areas of
your cooking grill. The tray should now be
positioned in the middle of your Family Q
cooking grill. Place the Family Q trivet on the
tray (photograph B). You are now set up to roast
or bake.
2
B
A
How to get the best from your Weber® Family Q™ Built In
When you are roasting or baking you must
preheat the barbecue. The instructions for
preheating the Family Q for roasting or baking
follow.
Preheating and roasting
To preheat your Family Q, open the lid and place
the convection tray and trivet in position. Turn
both control knobs to START/HIGH (Photograph
A). Immediately press the ignition button to
light the barbecue. Once alight, close the lid and
allow the barbecue to heat up for 10 minutes.
For roasting, once your Family Q is preheated,
turn the small burner control knob to the low
setting (photograph C). Your Family Q is ready

for roasting. You can now place your food inside
the Family Q. After cooking for 20 to 25 minutes,
turn the small burner control knob to the OFF
position and leave the large burner control knob
on START/HI (photograph D). Continue cooking
using these settings until the end of the cooking
time. IMPORTANT: Do not leave the small burner
control knob on for longer than 25 minutes
while roasting or baking. Unlike an indoor oven,
your Family Q uses natural convection, allowing
you to cook at higher temperatures. This is
how your Family Q is able to produce such
wonderful, flavoursome roasts and that’s why
it is essential to use a convection tray and trivet
when roasting with these settings. It is normal
for there to be a slight drop in temperature
when you open the lid and put your food in the
barbecue. Don’t worry; the temperature will
rise again over the cooking time. Remember,
there is no need to turn the meat when roasting,
so try not to open the lid unnecessarily.
3
Immediately press the ignition button to light
the barbecue. Once alight, close the lid and
allow the barbecue to preheat for 10 minutes.
Once your Family Q is preheated, turn the
small burner control knob the OFF position,
leaving the large burner control knob on
START/HIGH (Photograph D). Your Family Q
is ready for baking.
For more information on roasting and baking on
your Family Q, have a look at the videos on our
website at www.weberbbq.com.au (Australia)
www.webernz.co.nz (New Zealand)
Roasting tip
Getting the timing right so that your roast is
cooked to your liking can be difficult at times when
cooking outside. Wind, ambient temperature
and the temperature of the meat when you start
cooking all influence the amount of time a roast
needs to be cooked.
One of the best ways to make sure you get your
roast cooked just the way you like it is to use a meat
thermometer. With a standard meat thermometer
you can read the internal temperature of the
meat, so you can tell when it’s cooked to your
liking. An internal meat temperature cooking
chart is included in the ‘Temperature Guide’ at the
end of this booklet.
Cooking times
In this cooking guide, each recipe has the
estimated cooking time included. In addition,
pages 27 to 29 are a general guide to help
you with cooking times for other cuts and
thicknesses of meat.
Barbecuing and roasting times listed in this
guide are approximate. You may have to allow
more time or use more heat on cold or windy
days.
Try using a timer; you’ll find it really handy.
It’ll give you a reminder when your barbecue is
preheated, when your meat needs turning, and
when the meat is likely to be cooked.
C
D
How to get the best from your Weber® Family Q™ Built In
Preheating and baking
To preheat your Family Q for baking, open
the lid and place the convection tray and
trivet in position. Turn both control knobs
to START/HIGH position (Photograph A).

Always cook with the lid closed
No matter whether you are cooking a roast, a
barbecue or breakfast on a hotplate, always cook
with the lid closed. Why?
First, cooking with the lid closed creates natural
convection of the air inside the barbecue. This
results in more even cooking with more natural
juices being retained.
Second, you will achieve outstanding barbecue
flavour that you can’t get by cooking with the lid
open. This is produced when barbecue smoke
is circulated all around the meat, imparting a
beautiful smoky flavour.
Third, cooking times are greatly reduced
(about half of what you might expect on an open
barbecue), which means you can barbecue the
same amount while using a lot less gas. As less
gas is required to cook the food, you don’t need to
fill the gas bottle anywhere near as often (a 9 kg
gas bottle will last for over 20 hours of cooking).
Use ‘natural convection’
to get the best results
Remember, these barbecues use natural
convection to cook food perfectly. To assist
convection, try not to cover more than two thirds
of the cooking grill at one time. Whilst they will
cook with the whole cooking surface covered, the
results are far better if you barbecue in two or
three batches when feeding a crowd.
When roasting, make sure the height of your food
fits inside with the lid closed. To allow the air to
circulate properly you should use a convection
tray and Family Q® trivet and make sure you
have clearance between your food and the lid.
How often should you turn the meat?
Your Family Q® will produce the most impressive
food when you let the ‘convection process’ do
its work with minimum interruption. For this
reason, resist the temptation to continually turn
the food. Each time you turn the food you have
to raise the lid, allowing the hot air to escape.
When barbecuing meat, outstanding results are
achieved if you turn the meat (once only) halfway
through the cooking time. Roasts, on the other
hand, should never need turning.
Food sticking to the grill
When grilling food, the meat can sometimes stick
to the hot grill. If the meat is properly branded (2½
to 3 minutes) before you turn it, it will not stick.
People trying to turn the meat too early often have
this ‘sticking’ problem. Don’t tear it, just leave
the meat where it is and it will come free once
properly branded.
Using sauces and glazes
When using sauces or glazes that have a high
sugar content, only apply during the last 10 to 15
minutes of cooking. If applied too early they will
spoil the food, because the sugar in the glaze will
caramelise and turn black.
Regular cleaning is necessary
Allowing lots of fat to build up inside the barbecue
below the cooking grill can result in a fat fire. If
excess fat is cleaned away every four or five times
the barbecue is used, this should never be a
problem. If you ever do have a fat fire, turn the gas
off at the gas bottle and open the lid to let the heat
escape. Remove the food. Do not throw water on
the fire, just allow the fire to burn out with the lid
up. It could burn for five or ten minutes.
For more informaton on cleaning your Weber®
Family Q, have a look at the videos on our website at
www.weberbbq.com.au (Australia)
www.webernz.co.nz (New Zealand)
How to clean your cooking grill quickly
The cooking surface on your Weber Family Q
is easy to clean. For day to day cleaning, the
best method is to use a Weber grill brush. After
preheating the barbecue on high for 10 minutes,
use a grill brush to scrape any solid debris from
the cooking grill. Use a pair of long handled tongs
to rub a damp cloth or paper towel over the grill
bars to remove any excess grease. Your Family Q
cooking grill is now ready to cook on.
4
Helpful hints for the Weber Family Q

5
Troubleshooting
Problem. Meat tastes stewed and lacks
expected barbecue flavour.
Solution. Temperature is not high enough. Make
sure that you preheat your barbecue as directed
under ‘Preheating and grilling’ on page 2. Always
cook all food with the lid closed.
Problem. Food does not cook in the estimated
cooking time.
Solution. Temperature is not high enough. Make
sure that you preheat your barbecue as directed
under ‘Preheating and grilling’ on page 2. Always
cook all food with the lid closed.
Problem.Strong wind blows gas flame out.
Solution. Turn off gas and allow 5 minutes before
relighting. If possible move your barbecue to a
position that is protected from the wind. If this is
not possible, face the back of your barbecue into
the wind, so that the wind cannot blow into the
barbecue through the air vents on either side.
Problem. The gas will not relight after you’ve been
cooking.
Solution. The barbecue needs to cool down a bit, so
that the gas is not carried away from the igniter by
heat rising. Turn off the gas and allow 5 minutes
before relighting.
Problem. Flame doesn’t travel all the way around
the burner, therefore not producing even heating
of the grill.
Solution.Holes in the burner tube may be blocked
by something that has fallen from above. Lift out
the cooking grill and use a paper clip or safety pin
to clean out any residue from the burner holes.
Problem. Black residue from the cooking grill
sticks to the meat.
Solution. Ensure that the cooking surface is clean
before you start barbecuing (see ‘How to clean
your cooking grill quickly’ on page 4).
Problem. Black smoke is coming from the
barbecue.
Solution. Black smoke is a sure sign that there is a
fire inside your barbecue (see ‘Regular cleaning is
necessary’, page 4). Grey smoke is fine; this grey
smoke imparts flavour to your food.
Practise Family Q® safety
• Follow the instructions in your Weber®
Family Q owner’s manual for safe lighting
and operating your barbecue.
• Keep your barbecue at least 60 cm from any
combustible materials, including your house,
garage, deck railing, etc.
• Never use a barbecue indoors – that includes
a garage or enclosed patio.
• Keep sleeves and garments at a safe distance
from the heat.
• If for some reason you ever have a fat fire,
turn off the gas at the bottle and open the lid,
then stand away. Never pour water on a fat
fire.
• Never use the barbecue on a boat. Bottled
gas is denser than air and can accumulate in
the bottom of the boat.
• Keep children and pets a safe distance away
from the barbecue when it is hot.
• When you’ve finished cooking, turn off the
barbecue at the burner control and at the
gas bottle. If your barbecue is on natural gas
turn off the barbecue at the burner control
knob and disconnect the hose at the bayonet
fitting.
• Before you start cooking, check and empty
any accumulated fat from the aluminium tray
located below the barbecue.
Food safety
• Wash your hands thoroughly with soap
and hot water before starting any meal
preparation, and after handling fresh meat,
fish or poultry.
• Thoroughly defrost foods in the refrigerator,
not on the bench top.
• Use a clean spatula or tongs to remove food
from the barbecue.
• Never place cooked food on the platter that
was used to carry the uncooked food to the
barbecue.
• Always cook minced meats until they are at
least medium (68°C internal temperature)
and poultry until well done (74°C).
Helpful hints for the Weber Family Q

7
Sunday Breakfast
(Grill/direct medium-high heat 200 to 230°C,
with a Weber Q Ware frying pan or hotplate)
Ingredients
Tomatoes, halved
Mushrooms
Olive oil
Sea salt
Freshly ground black pepper
Bacon rashers
Eggs
Bread slices
Method
Preheat the barbecue, with a Weber
Q frying pan or hotplate in, for grilling
(direct cooking) for 10 minutes with both
burners on high.
Lightly coat the tomatoes and mushrooms
with olive oil, salt and pepper.
Once the barbecue has preheated, turn
both burners to medium.
Place the mushrooms, bacon and
tomato halves (cut side down) onto the
cooking grill, close the lid and cook for
approximately 5 minutes per side.
Lightly oil the frying pan/hotplate.
While the mushrooms and tomatoes are
cooking, add the eggs to the frying pan/
hotplate and cook for approximately 5
minutes, or until cooked to your liking.
Place the bread onto the cooking grill and
cook for approximately one minute per
side, or until toasted.

9
Salmon Fillet with Crispy Skin & Thai Cucumber Salad
(Grill/direct medium-high heat 200 to 230°C,
with a Weber Q Ware frying pan or hotplate)
Ingredients
Salmon fillet pieces with skin on, 200g
to 250g each and about 50mm thick
Olive oil
Salt
For the salad
2 continental cucumbers
½ cup chopped coriander
6 large shallots, sliced thinly
1 medium red chilli, seeded
and finely diced
For the dressing
1 tablespoon brown sugar
1 tablespoon fish sauce
1 tablespoon fresh lime juice
2 tablespoons rice wine vinegar
Freshly ground black pepper
2 tablespoons peanut oil
Method
Preheat the barbecue, with a Weber
Q frying pan or hotplate in, for grilling
(direct cooking) for 10 minutes with both
burners on high.
Lightly brush the salmon fillets all over
with olive oil and season with salt.
Once the barbecue is preheated, turn both
burners to medium.
Barbecue the salmon on the hotplate/
frying pan, skin side down, for 4 minutes.
Turn the fillets and cook for another 2 to 3
minutes.
To make the salad:
Peel the cucumbers. Use a vegetable
peeler to slice strips of cucumber from
one end to the other. Discard the centre
seeds.
Place the cucumber in a colander and
allow to drain for approximately 30
minutes.
Toss the cucumber with the chopped
coriander, shallots and chilli. Set aside
until ready to serve.
To make the dressing:
In a bowl dissolve the brown sugar with
the lime juice and fish sauce. Wisk in the
vinegar. Season with black pepper and
add the peanut oil, mix well to combine.
When ready to serve, pour the dressing
over the salad and serve with the salmon.

11
Meat Lovers Pizza
Ingredients
1 Thin pizza base
3 tablespoons of pizza sauce
125g shredded ham
125g sliced pepperoni
100g sliced mild salami
200g of pizza cheese
Method
(Preheating and cooking instructions
are as per the Weber Q Pizza Tray
instructions.)
Set up your barbecue with a convection
tray, trivet and pizza stone. Preheat the
barbecue with the outside burner on
high and the inside burner on low for 20
minutes.
Prepare the pizza on your Weber Q Pizza
Tray. Spread the sauce evenly over the
pizza base. Place a small amount of
cheese on top. Cover with a mix of smoked
ham, salami and pepperoni, and finish
with a handful of cheese over the top.
Once the barbecue is preheated, leave
the outside burner on high and the inside
burner on low. Place the pizza tray with
the pizza directly on top of the pizza
stone. Cook the pizza for approximately 15
minutes, with the lid closed, or until the
cheese on top is golden and the base is
crispy.
Note: If cooking additional pizzas, turn the
outside burner down two notches from
high (the inside burner stays on low) and
each following pizza (on pizza tray) should
take approximately 15 to 18 minutes.
(Roast/ indirect medium heat 200 to 230°C,
with a convection tray, trivet and pizza stone)

13
Porterhouse Steaks
Ingredients
Porterhouse steaks, about 25mm thick
(one per person)
Extra virgin olive oil
½ teaspoon salt
½ teaspoon freshly ground black pepper
Method
Preheat the barbecue for grilling (direct
cooking) for 10 minutes with both burners
on high.
Lightly brush the steaks with olive oil.
Season evenly with salt and pepper.
Once the barbecue is preheated, leave
both burners on high. Place your steak
onto the cooking grill. Using the back
of your tongs, gently press down on the
steak to ensure good contact with the
grill.
Close the lid and cook for between 2 and 5
minutes per side, depending on how well
done you would like the steak cooked (see
timing guide below). Turn the steak once,
halfway through the cooking time.
Remove the steaks from the barbecue and
allow them to rest for about 5 minutes.
Timing Guide:
(These times are intended as a guide
only. Timing will vary depending on the
thickness of the steak.)
Rare- 2 minutes per side
Medium Rare- 3 minutes per side
Medium- 4 minutes per side
Well Done- 5 minutes per side
(Grill/direct high heat 230 to 260°C)

15
Prawn Satay with Peanut Dipping Sauce
Ingredients
20 large green prawns (about 450g),
peeled and deveined
1 tablespoon vegetable oil
¼ teaspoon chilli powder
¼ teaspoon curry powder
¼ teaspoon freshly ground black pepper
¼ teaspoon salt
For the sauce
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 tablespoon minced ginger
½ cup water, plus 2 to 3 tablespoons
¼ cup smooth peanut butter
1 tablespoon soy sauce
¼ teaspoon freshly ground black pepper
¼ teaspoon Tabasco sauce (or more, to
taste)
1 tablespoon fresh lime juice
Method
To make the sauce, take a small
saucepan, add the oil and warm over
medium high heat. Add the garlic and
ginger and cook until fragrant, about 1
minute, stirring occasionally.
Add ½ cup of water, followed by the
peanut butter, soy sauce, pepper and
Tabasco sauce. Whisk until smooth. When
the sauce comes to a simmer, remove it
from the heat.
Just before serving, reheat the sauce
over medium heat and add the lime
juice and 2 to 3 tablespoons of water,
whisking vigorously to achieve a smooth
consistency.
Preheat the barbecue for grilling (direct
cooking) for 10 minutes with both burners
on high.
Lightly brush or spray the prawns with
oil. Season with the chilli powder, curry
powder, pepper and salt. Thread the
prawns onto skewers, either 1 per skewer
for hors d’oeuvres or 4 per skewer for a
main course.
Once the barbecue is preheated, leave
both burners on high. Place the prawns
onto the barbecue and grill for 1 to 2
minutes each side, or until opaque.
Serve with the peanut dipping sauce.
(Grill/direct high heat 230 to 260°C)

17
Greek Style Roast Leg of Lamb
Ingredients
1 leg of lamb, approximately 2kg
2 or 3 cloves of garlic, peeled and cut into
slivers
Sprigs of rosemary
½ a lemon
Salt
Freshly ground black pepper
Method
Set up the barbecue with a convection tray
and trivet.
Preheat the barbecue for roasting
(indirect heat), for 10 minutes with both
burners on high.
Using a sharp knife, make around 8 to
10 incisions in the skin all over the leg of
lamb. Place a small sliver of garlic and
a small sprig of rosemary into each one.
Squeeze the lemon and smear the juice
all over the skin. Season with salt and
pepper.
Once the barbecue has preheated, leave
the outside burner on high and turn the
inside burner to low. Place the lamb
onto the trivet and roast the lamb for
approximately 80 to 100 minutes to cook
to medium, depending on the thickness
(see note).
After cooking for 20 to 25 minutes, turn
the inside burner control off, leaving the
outside burner on high, continue cooking
for the remaining cooking time.
(Roast/ Indirect medium heat 200 to
230°C, with a convection tray and trivet)
Once the lamb has cooked remove the
lamb from the barbecue and allow to rest
for 10 to 15 minutes before carving.
Note: To estimate the cooking time,
measure the meat through its thickest
part and cook for 1 minute per millimetre
for medium. For example, if the roast is
90mm thick, cook for 90 minutes.