35
EN
Grilling temperature guide
Below is a list of the indicative grilling times and temperatures for the most common ingredients. Elements such as
wind, rain, outdoor temperature and the cleanliness of the grill may affect the time required.
Ingredient
Thickness / weight
Grilling method
Grilling time
Tenderloin / sirloin steak
ca. 2 cm
Direct high heat
2.5 – 3.5 min per side
Tenderloin / sirloin steak
ca. 5 cm
Direct high heat
Indirect medium heat
2.5 min per side
8 – 10 min
Whole tenderloin
ca. 1.5 kg
Direct high heat
Indirect medium heat
3 min per side
20 – 30 min
Roast
ca. 1.5 kg
Direct medium heat
Indirect medium heat
3 – 4 min per side
30 – 40 min
Hamburger patty
ca. 2 cm
Direct high heat
2 – 3 min per side
Inner temperature
Rare – almost rare
47 – 51 °C
Medium
52 – 58 °C
Almost done – well done
59 – 66 °C
Beef
Ingredient
Thickness/weight
Grilling method
Grilling time
Filet steak, chop
ca. 2 cm
Direct high heat
2 – 2.5 min per side
Tenderloin
ca. 600 g
Direct high heat
Indirect medium heat
3 min per side
20 – 30 min
Ribs
ca. 1.5 kg
Indirect medium heat
Direct high heat
60 – 90 min
4 min per side
Loin
ca. 3 cm
Direct medium heat
Indirect medium heat
2.5 – 3 min per side
15 – 20 min
Raw sausage
ca. 400 g
Direct low heat
2 – 3 min per side
Inner temperature
Well-done filet
65 – 70 °C
Well-done, other ingredients
65 – 70 °C
Pork
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