Ziegler & Brown ZG3GK, Operating Instructions Manual

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Cooking Times
Poultry
Cut of Meat Weight or Thickness BBQ Method Approx Cook Time
Chicken (whole) 2 kg Indirect 70-80 min
Chicken (halved or quartered) 2 kg total Indirect 55-65 min
Chicken (breasts, boneless) 150 g ea Direct 12-15 min
Chicken (breasts, boneless) 150 g ea Indirect 23-25 min
Wings 120 g Direct 23-30 min
Wings 120 g Indirect 35-40min
Cut Up Legs and Wings 2 kg Direct 10 min
Cut Up Legs and Wings 2 kg Indirect 40 min
Boneless Cubes (For Kebabs) 2.5 cm Direct 12-15 min total
Turkey (Whole) 4.5 kg Indirect 2-3 hours
Beef
Cut of Meat Weight or Thickness BBQ Method Approx Cook Time
Roasts 2 kg Indirect 50 min per kg (rare)
Steaks (T-bone, New York,
Porterhouse, Round, Sirloin)
2.5 cm Direct 5-6 min per side (rare)
Rump Steak 3.5 cm Direct 5-7 min per side (med rare)
Minute Steaks 0.5 cm Direct 1.5-2 min per side (rare)
Ground Beef Patties 2.5 cm Direct 4-5 min per side (rare)
Ground Beef Patties 2.5 cm Direct 5-6 min per side (med. rare)
Ground Beef Patties 2.5 cm Direct 6-7 min per side (well done)
Thermometer Temperature: Rare = 60ºC, Medium = 66ºC, Well-done = 77ºC
Seafood
Cut of Meat Weight or Thickness BBQ Method Approx Cook Time
Whole Fish (with or
without head and tail)
2 kg Indirect 30-35 min total
Steaks & Fillets 2 cm Direct 3-4 min per side
Prawns Medium sized Direct 1.5-2 min per side
Lobster Tails 300 g Direct 9-13 min
Fish is done when flakes easily when prodded with a fork or knife in the thickest part.
Frozen fillets should not be thawed before cooking. Cooking times will be approximately
double that of fresh fish.