Charmate CM160-028, Инструкция по эксплуатации

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COOK TIME GUIDELINES
Below are some guidelines for where to start with
different types of meat. Experiment to find the best
results for your chosen meat. Hot Smoking means a
longer cooking time and results in a more natural wood
flavour with a ‘pink smoke ring’ in your meat. Higher
cooking temperatures mean a shorter cooking time and
therefore less smoky flavour.
Style of Cooking Range
Hot Smoking 93-135°C (199-275°F)
Roast 135-162°C (275-324°F)
Baking (Medium) 162-190°C (324-374°F)
Grill/Bake (Medium/High) 204-232°C (399-450°F)
Sear (High) 232-260°C (450-500°F)
BEEF SIZE HEAT APPROXIMATE COOKING TIME
Internal Temp.
Rare - 54°C, Medium - 60°C, Well Done - 65°C
Steak
(New York, Porterhouse,
Rib-eye, Sirloin, T-bone,
or Tenderloin
1.9 cm
2.5 cm
3.8 cm
5 cm
High Sear 8-10 minutes
Sear 10-12 minutes
Sear 10 minutes, grill 8-10 minutes
Sear 10 minutes, grill 10-14 minutes
Flank Steak 0.45 - 0.86 kg, 1.9 cm Medium Sear 4 minutes, grill 8-10 minutes
Kebabs 2.5 - 3.8 cm cubes Medium 10 - 12 minutes
Tenderloin, whole 1.58 - 1.81 kg High/Medium Sear 10 minutes, grill 15-20 minutes
Hamburger Patties 1.9cm High/Medium Sear 4 minutes, grill 4-6 minutes
Rib-eye Roast, boneless 2.26 - 2.72 kg Medium 1½ - 2 hours
Rib Roast 5.44 - 6.35 kg Medium 2½ - 2¾ hours
Veal Loin Chop 2.5cm 10 - 12 minutes Direct/Medium
Brisket Hot Smoke 82 to 88°C (180°F to 190°F) Internal Temp
PORK THICKNESS/
WEIGHT
PRECOOKED TO
REHEAT 60°C
MEDIUM
60°- 65°C
WELL DONE
60°- 65°C
Ham - Fully Cooked
- Boneless
Whole, bone-in
2.5 cm
1.36-1.81 kg
1.81-2.72 kg
2.26-3.62 kg
4.53-5.44 kg
12 minutes
50 minutes - 1 hour
1 - 2 hours
1 - 2½ hours
2 - 2¾ hours
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Loin Roast 1.36-1.81 kg - 1 - 2 hours 2 - 3 hours
Chop (loin, rib) 1.9-2.5 cm
3.1-3.9 cm -
- 10 - 12 minutes
14 - 18 minutes -
-
Tenderloin 1.9-2.5 cm - 20 - 30 minutes 30 - 45 minutes
Pork Shoulder
- Bone in
3.62-4.53 kg - - 93 to 98°C (199°F to 208°F)
Internal Temp