Use
21
EN
Barbecue cooking
Food
Cooking
type
Weight
(Kg)
Preheat. Cooking time
Suggestions
Beef steaks
Direct
0.5
10’
3’ - 5’
Flame at maximum setting
T-bone steaks
Direct 2 = 4 pcs.
15’
4’ per side
Medium-high flame
Beef fillet
Direct
1.5
10’
40’ - 50’
Medium-high flame
Chicken joints
Direct
2
10’
45’
Minimum flame
Whole chicken
Indirect
3
10’
150’
Medium-minimum flame
Chops
Direct
1
10’
15’ - 18’
Medium flame
Pork belly
Direct
0.5
10’
5’ - 7’
Medium flame
Whole pork neck
Indirect
2.5
10’
240’
Minimum flame, then increase
Stuffed roast pork
Indirect
2.5
10’
150’
Minimum flame, then increase
Pork shank
Indirect
1
10’
70’
Minimum flame, then increase
Spare ribs
Direct
2
8’ - 10’
30’ - 40’
Medium-minimum flame, turn food often
Sausages
Direct
1
10’
13’ - 15’
Medium-minimum flame
Leg of lamb
Indirect
2.5
10’
150’ - 180’ On stainless-steel griddle
Sliced onion
Direct
0.6
15’
10’ - 15’
On stainless-steel griddle
Sliced aubergine
Direct
0.5
10’
8’ - 13’
Medium flame
Whole potatoes
Indirect
1
10’
90’ - 110’
Maximum flame
Diced potatoes
Indirect
1
10’
80’ - 90’
Medium flame
Courgettes
Direct
0.5
10’
15’ - 18’
Medium-minimum flame
Peppers
Direct
3 pcs
10’
13’ - 15’
Medium flame
Prawns
Direct
0.75
10’
10’ - 12’
Medium-minimum flame
Trout
Direct
1
10’
18’
Minimum flame
Small fish (e.g. herring)
Direct
0.3
15’
4’ per side
Maximum flame on stainless steel griddle
Bream
Indirect
3
10’
40’
Medium-minimum flame
Salmon fillets/steaks
Direct
0.5
10’
15’
Minimum flame
Sea-bass
Direct
1
10’
40’
Minimum flame
Pineapple
Direct
0.8
10’
8’
Minimum flame
Polenta slices
Direct
1
10’
4’-5’ per side Maximum flame
Sliced bruschetta
Direct
1
5’
6’-8’ per side Medium-minimum flame
Bread
Direct
0.2
5’
20’ - 25’
Minimum flame
