TEC Patio FR series, Руководство пользователя

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Actual cooking times may be affected by variations in altitude, ambient temperatures at the time of
cooking, fat content or thickness of the food, or other factors. Use this chart to develop your own cook-
ing approaches.
Meat & Poultry CONTROL SETTING TOTAL COOKING TIME
Steak or Lamb Chop
¾" - 1" Thick
(Hood Open)
High Fire, 3 minutes each side
High Fire, 3 ½ minutes each side
High Fire, 4 minutes each side
High Fire, 4 ½ minutes each side
High Fire, 5 minutes each side, then turn
meat 90
O
and cook 1 minute each side (to
prevent charred scoring)
6 minutes - Rare
7 minutes - Medium Rare
8 minutes - Medium
9 minutes - Medium Well
10 minutes - Well Done
Pork Chops
1/2" Thick
1" Thick
High Fire, 3 - 4 minutes each side.
Medium - Low Fire, 4 minutes each side,
then turn meat 90
o
and cook 1 - 2 minutes
each side (to prevent charred scoring)
6 - 8 minutes, Medium to Medium Well
10 - 12 minutes, Medium to Medium
Well
Hamburgers (Hood Open)
½" Thick
1" Thick
High Fire, 4 minutes each side
High Fire, 5 minutes each side
8 minutes (160
o
F core temp.)
10 minutes (160
o
F core temp.)
Hot Dogs (Hood Open)
Medium Fire, 2 minutes each side 4 minutes
Fresh Brats (Hood Open)
High Fire, turn every 3 - 4 minutes 12 - 16 minutes
Whole Chicken (Hood Closed) Low Fire. Place chicken on vertical roast-
ing stand or can of beer. 50 - 60 minutes (160
O
F core temp.)
Half Chicken (Hood Closed) Low Fire, turn once after 25 minutes 45 - 60 minutes (160
O
F core temp.)
Boneless Chicken Breast (Hood
Open)
½" Thick
¾" Thick
1+" Thick
High Fire, 5 minutes each side
High Fire, 3 minutes each side
High Fire, 4 minutes each side
High Fire, 4 minutes each side, then turn
meat 90
O
and cook 1 - 2 minutes each side
(to prevent charred scoring)
10 minutes
6 minutes
8 minutes
10 — 12 minutes
Boneless Chicken Parts (Hood
Closed) Low to Medium - Low Fire, turn every 5 - 6
minutes (times vary for different parts)
15 - 24 minutes
Baby Back Ribs (Hood Closed) Medium - Low Fire, turn once after 15 - 20
minutes
30 - 45minutes
Meaty Spare Ribs (Hood Closed) Low Fire, turn once after 20 - 30 minutes 45 minutes - 1 hour
Bacon (Hood Open) High Fire, 2 minutes each side 4 minutes
SAMPLE COOKING METHODS AND TIMES