Weber 7360001, Руководство по установке

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Thickness / weight Approximate Total grilling Time
Steak: New York strip, porterhouse, rib-eye,
T-bone, and filet mignon (tenderloin)
¾ inch thick
4 to 6 minutes
direct high heat
1 inch thick 6 to 8 minutes direct high heat
2 inches thick
14 to 18 minutes sear 6 to 8 minutes direct high heat,
and grill 8 to 10 minutes indirect high heat
Flank Steak 1½ to 2 pounds, ¾ inch thick 8 to 10 minutes direct medium heat
ground Beef Patty
¾ inch thick
8 to 10 minutes
direct medium heat
Tenderloin 3 to 4 pounds
45 to 60 minutes 15 minutes direct medium heat, and grill
30 to 45 minutes indirect medium heat
Bratwurst: fresh 3 ounce link 20 to 25 minutes direct low heat
Chop:
boneless or bone in
¾ inch thick 6 to 8 minutes direct high heat
1¼ to 1½ inches thick
10 to 12 minutes sear 6 minutes direct high heat,
and grill 4 to 6 minutes indirect high heat
Ribs: baby back, spareribs 3 to 4 pounds 1½ to 2 hours indirect medium heat
Ribs: country-style, bone in 3 to 4 pounds 1½ to 2 hours indirect medium heat
Tenderloin 1 pound
30 minutes sear 5 minutes direct high heat,
and grill 25 minutes indirect medium heat
Chicken Breast:
boneless, skinless 6 to 8 ounces
8 to 12 minutes
direct medium heat
Chicken Thigh: boneless, skinless 4 ounces 8 to 10 minutes direct medium heat
Chicken Pieces: bone in, assorted 3 to 6 ounces
36 to 40 minutes 6 to 10 minutes direct low heat,
30 minutes indirect medium heat
Chicken: whole 4 to 5 pounds 1 to 1¼ hours indirect medium heat
Cornish game Hen
1½ to 2 pounds
60 to 70 minutes
indirect medium heat
Turkey: whole, unstuffed 10 to 12 pounds 2 to 2½ hours indirect medium heat
Fish, Fillet or Steak: halibut, red snapper,
salmon, sea bass, swordfish, and tuna
¼ to ½ inch thick 3 to 5 minutes direct medium heat
1 to 1¼ inches thick 10 to 12 minutes direct medium heat
Fish: whole
1 pound 15 to 20 minutes indirect medium heat
3 pounds 30 to 45 minutes indirect medium heat
Shrimp 1½ ounces 2 to 4 minutes direct high heat
Asparagus ½-inch diameter 6 to 8 minutes direct medium heat
Corn
in husk 25 to 30 minutes direct medium heat
husked 10 to 15 minutes direct medium heat
Mushroom
shiitake or button 8 to 10 minutes direct medium heat
portabello 10 to 15 minutes direct medium heat
onion
halved 35 to 40 minutes indirect medium heat
½ inch slices 8 to 12 minutes direct medium heat
Potato
whole 45 to 60 minutes indirect medium heat
½ inch slices
9 to 11 minutes
parboil 3 minutes,
and grill 6 to 8 minutes direct medium heat
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for great grilling inspiration,
visit www.weber.com/recipes
The following cuts, thicknesses, weights, and grilling times are meant to be guidelines.
Factors such as altitude, wind, and outside temperature can affect cooking times. Two
rules of thumb: Grill steaks, fish fillets, boneless chicken pieces, and vegetables using
the direct method for the time given on the chart (or to the desired doneness), turning
food once halfway through grilling time. Grill roasts, whole poultry, bone-in poultry
pieces, whole fish, and thicker cuts using the indirect method for the time given on the
chart (or until an instant-read thermometer registers the desired internal temperature).
Cooking times for beef and lamb use the USDA’s definition of medium doneness unless
otherwise noted. Before carving, let roasts, larger cuts of meat, and thick chops and
steaks rest for 5 to 10 minutes after cooking. The internal temperature of the meat will
rise by 5 to 10 degrees during this time.
© 2012 Weber-Stephen Products LLC