Barbeques Galore G5CPBIQ, Инструкция по эксплуатации

Страница: 10 / 16

18 19
Beef
Preference Meat Probe temperature
Rare 140ºF / 60ºC
Medium 150ºF / 66ºC
Well Done 170ºF / 77ºC
Lamb
Preference Meat Probe temperature
Rare 140ºF / 60ºC
Medium 150ºF / 65ºC
Well Done 165ºF / 75ºC
Veal
Preference Meat Probe temperature
Rare not advised
Medium
155ºF / 70ºC minimum safe
temperature
Well Done 165ºF / 75ºC
Pork
Preference Meat Probe temperature
Rare not advised
Medium
150ºF / 65ºC minimum safe
temperature
Well Done 160ºF / 70ºC
Poultry
Preference Meat Probe temperature
Rare not advised
Medium 170-175ºF / 75-80ºC minimum safe temperature
Well Done not advised; poultry tends to dry out over 175ºF / 80ºC
To obtain correct temperature use an instant-read meat thermometer
in the thickest part of the flesh, careful not to touch any bone.
Cooking Times
Cut of Meat Weight or
Thickness
Barbequeing
Method
Approx Cooking 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 or Indirect 12-15 min (direct)
23-25 min (indirect)
Wings 120 g ea Direct or Indirect 23-30 min (direct)
35-40 min (indirect)
Cut Up Legs and Wings 2 kg Direct or Indirect 10 min (direct)
40 min (indirect)
Boneless Cubes (For
Kebabs) 2.5 cm Direct 12-15 min total
Turkey (Whole) 4.5 kg Indirect 2-3 hours
Poultry
Beef
Cut of Meat Weight or
Thickness
Barbequeing
Method
Approx Cooking 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)
5-6 min per side (med. rare)
6-7 min per side (well done)
Cut of Meat Weight or
Thickness
Barbequeing
Method
Approx Cooking 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
Seafood
Fish is done when it flakes easily when prodded with a fork or knife in the thickest part. Frozen
fillets should not be thawed before barbequeing. Cooking times will be approximately double
that of fresh fish.
Internal Meat Temperatures
Thermometer Temperature: Rare = 60ºC, Medium = 66ºC, Well = 77ºC