Whole
fi
sh
7–12 minutes
Fish
fi
llets in foil
3–5 minutes
Vegetables, fruit
5–10 minutes
Mushrooms
3–5 minutes
Preparation on the cooking grid
(large funnel in normal position, lid closed)
Potatoes in foil (medium sized)
30–40 minutes
Corn on the cob in foil
20–30 minutes
Tomatoes
8–10 minutes
Soft vegetables
15–25 minutes
Whole pineapple
25–35 minutes
Potato gratin in a dish
25–40 minutes
Cake
45–60 minutes
Cheesecake or fruit cake
40–60 minutes
Preparation in universal pan
(large funnel in volcano position, lid closed or
open/removed)
Risotto
follow packaging instructions
Polenta
follow packaging instructions
Mixed vegetables
15–20 minutes
Souf
fl
é (fruit, vegetables etc.)
15–30 minutes
THIS USER GUIDE SHOULD BE KEPT AND STORED
IN A PLACE THAT IS ACCESSIBLE AT ALL TIMES.
Manual Gas Kettle Barbecue 2011_article number
19.110.24
Gas consumption
630 g/h
Injector 28–30/37 mbar
0.90 mm/marking: BM
Injector 50 mbar
0.80 mm/marking: AM
Categories
I3
B/P (30 mbar)
DK, FI, NL, NO, SE, LU
I3
B/P (50 mbar)
CH, AT, DE
I3
+ (28/30/37 mbar)
BE, CH, ES, FR, GB, IT, PT
Electronic ignition
Use type AAA 1.5 Volt batteries for the electronic
ignition.
Information for temperature indicator:
A tolerance of +/– 10% is possible.
OUTDOORCHEF operates a policy of continuous
product development and improvement. As such we
reserve the right to alter product design and or speci-
fi
cation without prior notice.
OUTDOORCHEF Barbecue Time Chart
Preparation of larger pieces of meat,
fi
sh or poul-
try (funnel in normal position with closed lid, acces-
sories: cooking grid)
IMPORTANT:
cooking times can vary between 10
to 20 minutes depending on the type and thickness
of meat as well as on outdoor ambient temperature.
meat, also outdoor ambient temperature.
Cooking time for approx. 1 kg/2.21 lb meat
On lowest heat setting
(approx. 200 °C to 220 °C/390F–425F)
Roast pork
45–60 minutes
Roast loin of pork
25–35 minutes
Fillet of pork
15–25 minutes
Roast veal
40–55 minutes
Crown of veal
55–70 minutes
Beef ribs
20–40 minutes
Roast beef
30–40 minutes
Fillet of beef
12–25 minutes
Rack of lamb
25–35 minutes
Leg of lamb
30–45 minutes
Saddle of lamb
10–20 minutes
Chicken
45–60 minutes
Meat loaf
30–45 minutes
Roast venison
30–40 minutes
Saddle of venison (off the bone)
10–20 minutes
Salmon
10–20 minutes
Preparation on the enamelled cast-iron plate
(large funnel in volcano position, lid open/ removed)
Chops, burgers
8–12 minutes
Medallions, steaks, chicken breast
5–10 minutes
Sausages
8–10 minutes
Tiger prawns
3–6 minutes
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