69
English
Food
Thickness/Weight
Barbecuing time
Temperature
Fish and seafood
Fish fillets or pieces
per 1 cm
3 – 5 minutes
with direct, high heat
Per 2.5 cm
8 – 10 minutes
with direct, high heat
Whole fish
500 g
15 – 20 minutes
with medium heat
1.5 kg
30 – 45 minutes
with medium heat
Vegetables
Corn on the cob
10 – 15 minutes
with direct, medium heat
Mushrooms
Shiitake or button /
portobello
8 – 10 minutes
10 – 15 minutes
with direct, medium heat /
with medium heat
Onions halved /
sliced
1.0 cm thick
8 – 10 minutes
35 – 40 minutes
with direct, medium heat /
with medium heat
Potatoes: wedges /
in slices
1.0 cm thick
12 – 14 minutes
45 – 60 minutes
with direct, medium heat /
with medium heat
Easystepstobecomingabarbecueexpert
• Read the recipe and follow the specific instructions.
• Do not try to save time by placing food on the barbecue too soon, before it has reached the right
temperature.
• Use a barbecue turner or tongs, but not a fork. Piercing with a fork will allow juices, and therefore
flavour, to escape and the food will dry out.
• Check the food fits onto the grill before closing the lid of the grill. Ideally there should be a gap of
approx. 2 cm between individual food items.
• Do not keep opening the lid to look at the food. Every time the lid is lifted, heat is lost, i.e. the food
will take longer to be ready to be served.
• Closing the grill lid shortens the cooking time and produces better cooking results.
• Only turn the food once, or when the recipe requires.
• Never flatten food such as burgers. Doing this squeezes the juice out of the meat and dries the food.
• Wash your hands and the implements thoroughly with hot water and washing-up liquid before and
after handling fresh meat, fish or poultry. Alternatively you could use disposable gloves.
• Never put cooked food on the same tray on which you have had raw food.
• Do not defrost food for barbecuing at room temperature, but rather in a refrigerator.
