
en / 2-18
APPENDIX 1
Appendix 1
Guideline for grilling times, temperature settings and the use of herbs and seasoning
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wings
on spits or in baskets (toss every now and then)
dry herbs or marinating sause
drumsticks
on spits or in baskets (toss every now and then)
dry herbs or marinating sause
legs
on spits or in baskets (toss every now and then)
dry herbs or marinating sause
duck
in basket (stuffing) (baste every now and then)
pepper and salt or special herbs, filled
with various special stuffings
turkey
turkey spit (baste every now and then)
pepper and salt or special herbs, filled
with various special stuffings
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flavours
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ham
turkey spit (baste every now and then)
dry herbs + special clove
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P
Meat
Weight (kg)
Grilling time (minutes)
Grilling temperature
Core temperature
Chicken
0.8 - 1.5
70 - 90
180
°
2
8
C
°
C
Wings
0.1 - 0.2
20 - 30
250
°
2
8
C
°
C
Drumstick
0.1 - 0.3
25 - 30
250
°
2
8
C
°
C
Legs
0.2 - 0.4
35 - 45
180
°
2
8
C
°
C
Duck
1.2 - 1.6
70 - 90
180
°
2
8
C
°
C
Turkey
2.5 - 4.5
80 - 100
180
°
2
8
C
°
C
Spare ribs
0.8 - 1.0
30 - 45
180
°
5
6
C
°
C
Roast beef
1.5 - 2.0
45 - 55
180
°
0
4
C
°
C
Minced meat
1.0 - 1.2
40 - 50
180
°
5
7
C
°
C
Rolled meat
2.0 - 2.5
40 - 55
180
°
5
6
C
°
C
Ham
3 - 4
100 - 120
180
°
5
6
C
°
C
Sausage
0.5 - 1.0
40 - 50
220
°
5
7
C
°
C
Leg of lam
1.8 - 2.5
60 - 70
180
°
5
6
C
°
C
Pork
8.0 - 10
100 - 120
160
°
0
7
C
°
C
Содержание STG5
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